As artists, there’s a few things we love. Art, movies, music, and fooood. And as artists we also need to save money, so cooking at home has become something we actually like to do. We got out, find something we love to eat, then figure out how to make it ourselves. Every now and then we also like to throw a step by step of our favorite home made meals on here to share what we’ve learned. A lot of people love thai food, especially their staple dish, pad thai. We loved it so much we decided to learn how to make it ourselves. Follow along and see how it turns out for you, it can only get better every time you make it. The following recipe makes two big servings.
1)Supplies: Chopped green onions, chopped cilantro, chopped unsalted blanched peanuts, baby bok choy (recommended), lime, bean sprouts, rice stick noodle, “heavenly chef” Vietnamese Hot Garlic Sauce (trust us, hard to find, but worth it), vegetable oil, a wok, Pad Thai sauce, a cup of water. Try an asian market, especially if you want to find those noodles, some people call them fresh noodles cause their not as dry as uncooked spaghetti, much softer and flexible. Just see how close you can get to these ingredients.
2) Pour some oil in the wok, not much, just enough for the noodles to cook in. Wait until the wok is pretty hot, this meal cooks in about 5 minutes, and you have to move fast, so you’ll want the wok to be hot.
3) Once the wok and oil are hot throw in those noodles, a big fistful, hard to judge sometimes, whatever you think two of you can eat.
4) Add the Pad thai sauce and a little bit of water into those noodles. This is actually the trickiest part of this dish. The water is used to soften the noodles, but don’t add too much cause they’ll get mooshy. Toss the noodles around until the sauce mixes in evenly. The tossing also prevents your noodles from turning into one big clump, it keeps your noodles looking like noodles. This step takes about a minute, and it may take some practice.
5) Now that your noodles are tossed properly, move them aside to the cooler part of the wok so they don’t overcook, throw in those eggs and let them sit for about 30 seconds.
6) Add some hot sauce to those noodles and once your eggs look something like this you’re ready to mix it all together.
7) Near the very end throw in those washed baby bok choy and mix it all up. Cook for about 30/45 seconds, you just want the bok ckoi to pick up the flavors.
8 ) Throw everything onto some plates, add the chopped onions, cilantro, bean sprouts and some chopped peanuts on top. Squeeze some lime over it, perhaps more hot sauce, and you’re ready to go.
Feel free to change it up, some people add carrots instead of bok choy, and you can always add chicken or beef I suppose. We also recommend a cold Asian beer like kirin or sapporo. If you have any questions, leave some comments below and we’ll get back to you.
