Despite the fact that for the last few weeks my job has been hectic as fuck and I’ve been neglecting my blog hideously, I’ve still found the time to whip up some delicious food and see some of my wonderful friends. Note: being busy is not a reason to eat shit OR be a bad friend
On Monday night the delicious food was my very first attempt at Pad Thai and the wonderful friend was my very first and oldest (not in age sense, although she is older than me, mahahahaa) friend Emma.
|This is Emma eating the delicious Pad Thai
(Emma hates this photo, sorry mate)
Emma is my best friend in the world. She has a sense of humour as wrong as mine, she knows every single one of my deepest darkest secrets and we saw our first ever willy together. (James Hanson’s in a paddling pool when we were about 3 years old in case you were wondering) She’s the best 🙂
Anyway I digress, I got an overwhelming urge to eat Pad Thai after a menu for a new Thai takeaway in Brighton landed on my front door mat- Kemp Thai in Brighton, has anyone tried it? As I’d never cooked it before, I did a little trawl of the internet to find a recipe and I came across one I liked the look of on a website called my cooking hut. I adapted the recipe slightly so the version below is the way that I prepared it. All of the ingredients were easy to track down other than tamarind paste which I eventually found in the specialist food section of Sainsburys.
The only thing I was dubious about with regards to this recipe was the fact it contains tofu, I don’t like tofu, I’ve tried it in numerous ways and I just find it a bit… wrong. But as I hadn’t ever tried cooking it myself I decided to give it a go.
250g wide stick rice noodles
Juice of one lime
2 tbsp of tamarind paste
2 tbsp of fish sauce
2 tbsp of soft brown sugar
4 tbsp of vegetable oil
3 garlic cloves peeled and chopped
1 pack of raw peeled tiger prawns (mine was 200g I think)
2 eggs beaten
2 tbsp of hot chilli sauce
1 pack of firm tofu cut into thin strips*
200g bean sprouts
70g toasted peanuts
2 spring onions cut into thin strips
*Before I did anything I had to drain the tofu and put it between two chopping boards weighed down with cook books (I shit you not) to squeeze the excess water from it. This was as per the instructions on the packet and only fuelled my belief that tofu is a hateful food stuff. I’m sure someone must have invented tofu that doesn’t have to be so ludicrously prepared, but if they have, Sainsburys don’t stock it.
- Heat half of the oil in a pan and fry the tofu until it’s nice and crispy (nothing worse than flaccid tofu) I ended up having to cook two lots because I stupidly cooked the first half in a non-stick pan and it tasted like burnt toast crossed with overcooked scrambled egg.
- When it’s crisp, transfer to a warm plate.
- In a bowl mix the tamarind paste, lime and sugar.
- Put the oil in a wok or large frying pan over a medium/high heat, add the garlic and cook until fragrant but not brown. Add the prawns and then cook until pink.
- Add the eggs to the pan and scramble until almost cooked, then stir in the softened noodles, tofu and pour over the sauce, stirring to combine. Then add the chilli sauce and stir again.
- Add the bean sprouts to the pan and cook for another minute or so making sure you combine them thoroughly with the noodles etc then sprinkle with the spring onions and peanuts before serving.
Now the answer to the question that I’m sure is on all of your lips… did this change my mind about tofu? I suppose it did, a tiny bit… I didn’t HATE it, I didn’t really have any feelings towards it whatsoever which is an improvement on what I thought before I cooked this dish. It didn’t ruin it but it didn’t do anything to enhance it either… so basically, it’s not the hateful food stuff I first thought… it’s just pointless.