Sunday, October 24, 2010

Pad Thai sauce: Recipe of the Day

So yeah, I'm just too damn disorganized and busy to keep up with the weekly thing, so I'll just post awesome recipes on this here blog as I see fit. So now I give you....


Let's face it: Pad Thai is awesome. But do you ever get that craving for Pad Thai, are low on money, and live in an area that doesn't sell the sauce by the bottle? Well, never fear--now you too can have a nearly endless supply of the sauce that makes angels weep at its very name. I was making spring rolls, and a thought crossed my mind: Rice paper and rice noodles are basically made out of the same stuff, right? So what if I used Pad Thai sauce in my spring rolls for awesome tasty fun time? Oh yes, oh yes, oh BABYGOD YES!!!

Most of the ingredients used can be kept around your kitchen for a very long time--this is especially great if you're obsessed with Asian/fusion food like I am.

The Fly's Sorta-Kinda Homemade Pad Thai sauce:
  • -1 12-ounce bottle of sweet and sour sauce (I recommend Kikkoman, because it has no artificial dyes and contains paprika--essential for Pad Thai.)
  • -1 1/2 tbsp. minced garlic (or about 3 cloves, finely minced)
  • -1 tbsp. tomato paste
  • -1 tbsp. fish sauce
  • -1 tbsp. soy sauce or tamari
  • -2 tsp. sesame oil
  • -1/2 tsp. red pepper flakes (or more, if you like spicy stuff--I used 1 tsp.)
  • -Pinch of salt.

Whisk all ingredients together in a medium-sized bowl, serve on whatever you want (it's good on salads too), and enjoy!

Optional ingredients:
  • -2 tsp white, brown or black sesame seeds
  • -2 green onions, green parts only (use the white for miso soup, stir frys, topping for fish, or salad garnishes)
  • -2 tsp crushed peanuts, peanut butter, or peanut satay. (For that authentic flavor!)

This recipe is really useful for those on a budget, because you can keep all the ingredients around except the sweet and sour sauce, which is about $2-$4 a bottle: $6-$8 if you're really feeling like a big spender.

To store the tomato paste, remove it from the can after you've opened it (if you use the stuff in a can), and transfer it to a small plastic/glass container or plastic baggie. DO NOT just put plastic wrap over a metal can of tomato ANYTHING and store it in the refrigerator. Since tomatoes are a high-acid food, they corrode metal quickly after they are opened, and that leaks into your food, and you don't want that. Be smart: use glass or plastic at all times with leftover tomatoes.

I'll post the recipe for spring rolls soon!!

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