Whole Wheat Spaghetti Pad Thai

Finally! I was able to try my learned recipes from Thailand. Granted, i have been making this already before, but it was only with a minor success, even on repeated attempts. But now. NOW!

This recipe was done immediately after my sister gave me the healthy cookbook. So spying some whole-wheat spaghetti noodles (and being advised by the chef that ANY noodle can be used in pad thai) I used that instead. FYI, I made this dish with rice noodles a couple of days after and it tasted heaven. Whole wheat spaghetti? Nah.

The important thing here was making the peanut sauce. The peanut sauce is heaven for pad thai, as a dipping sauce for satay or spring roll, or even to cook meat in. It’s like  a magical Thai Peanut Sauce. 🙂  So I would focus more on than than the pad thai. 🙂

Yep, whole wheat!
Yep, whole wheat!

One thing you have to remember though in Thai cooking is it involves salt (comes in the form of soy sauce, fish sauce, and the oyster sauce), sweet (which is usually sugar, palm preferably and the sweetness of oyster sauce), sour (comes in the form of lemon, lime or calamansi) and spicy. The fragrance is also important part of their cooking through galanggal, ginger, lemongrass, cillantro, etc. Plus coconut 🙂 So these are present in almost every dish.

Thai Peanut Sauce Recipe

1 onion, minced
5 cloves of garlic, minced
3 tomatoes, minced
About 3/4 cups of peanut, ground
chili, minced, to taste
1/2 cup to 3/4 cups of coconut milk
soy sauce
oyster sauce
fish sauce
lemon/calamansi/lime
sugar

In hot oil, saute the onion, garlic and tomatoes until softened. Then add the peanuts. This will soak up the oil fairly quickly and you might need to add more. Add the chili (and be careful, the fumes got me) and let it cook. Add the seasonings first, then followed by the coconut milk. As most Thai dishes are, you should be able to create a balance with all the flavors present. The sauce will thicken to something like a chunkier peanut butter (yummier too). Cook using this as the base for pad thai, or use as preferred.  Freeze leftover sauce and reheat as needed.

My kind of pad thai
My kind of pad thai

To prepare pad thai: 

Cook the noodles (or soak them if using rice noodles) until tender, set aside
Beaten egg
Prepare meat/seafood/tofu by cutting into small pieces: Shrimp/chicken/pork/tofu
Cut vegetables (whichever you prefer) to small sizes, minimum veggies are:
Onion, spring onion
Tomatoes
Optional vegetables:
Carrots (sliced into thin pieces
Mung bean sprouts|
Cabbage, cut into thumb sized pieces

Required condiments for seasoning:

Soy sauce
Fish sauce
Oyster sauce
Calamansi or local citrus

Cook the meat in the oil, stir-frying and sauteing. Follow with the onions and tomatoes until softened. Add the other veggies you wanted. Push the veggies aside once softened and throw in the egg (like making fried beaten egg, but with veggies on the side). Mix all together once egg is cooked. Add the noodles, then season with the required condiments, but remember that you are still going to add the peanut sauce. Add the peanut sauce. Top with peanuts and cillantro. 🙂

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