Pad Flippin' Thai

If you are at all like me, and, who knows, maybe you are equally unusual, then you probably find yourself in a dillemma once in a while, when the urge to consume is strong, but the energy to cook or be inventive or create is loooooow.  What to do, what to do, when you just don't wanna cook?

Forget hamburger helper, forget take out, forget meals-in-a-bag.  NO!  The sodium content of that stuff alone should be enough to dissuade you from cooking them.

Instead, AVAST, and get thee to an Asian Supermarket. You need but two things in your cupboard to ensure that you will always, always have dinner on hand: rice noodles and pad thai sauce. You don't need lots of veggies, you don't need meat, you don't need to stop at the store.  You just need a pan, a bowl, and a mouth.  Done and done.

Soak rice noodles in hot water for 15-20 minutes.  Stir fry whatever you have in the bottom of your crisper drawer - onions, garlic, carrots, peppers, whatever, along with a beaten egg or two thrown in at the end.  Add the noodles and the sauce, cook for 2 minutes, and that's about it.  Much like today's blog post, this dinner takes no effort, requires no talent, and is no problem.

We ate this for dinner two nights this week, and it's only Thursday.



Easy Pad Thai
The first three ingredients are found at Asian supermarkets or sometimes in the Asian aisle.  The pad thai sauce I used was very watery and worked awesomely, but the syrupy-er kinds are OK too -- just start with softer noodles.  I didn't list amounts, since it's so easy to adjust.  Just use what you have on hand, in whatever amount.  It'll still work out. And yes, you can use meat.  Just cook it first, then add the veggies and proceed.

I like to cut things in jullienne for Pad Thai as opposed to chunks, as long thin sticks are easier to pick up with chopsticks.  (Yes, I keep spare chopsticks on hand, because every time the 2 of us order sushi the restaurant thinks we are ordering enough for 4 or 5, and encloses extra chopsticks.)

Rice Noodles
Pad Thai Sauce
Dried Mushrooms
2 eggs
sesame oil
green onions
garlic
ginger
spinach, carrots, cabbage, peppers, fresh mushrooms - an assortment of veggies

Soak rice noodles and dried mushrooms in very hot tap water for 20 minutes or so.  When mostly soft, drain noodles.  Squeeze water from mushrooms and slice into pieces

While noodles are soaking, mince garlic and ginger and julienne other vegetables.  Cut green onions into inch-long pieces; leave spinach leaves whole and shred cabbage. Beat eggs lightly.

Heat sesame oil in a large skillet/wok over high heat until just before smoking.  Add heartier veggies like carrots and cabbage to give them a head start for a few minutes, then add remaining veggies (including mushrooms) and ginger/garlic. Stir-fry 2-3 minutes or until mostly cooked, but still crisp-tender.

Push veggies to the side, add a small amount more sesame oil, and add eggs.  "Scramble" eggs in empty space in pot until nearly cooked through.

Add noodles and pad thai sauce and stir-fry for a few minutes or until noodles are softened and have soaked up most of sauce.  Turn off heat and serve!