Wednesday, March 4, 2009

Pad Thai packs a wallop of taste

(Heat the eggs and let them sit in the hot wok before stirring into the Pad Thai/Associated Press photo)

A seasoned wok is the secret to great Pad Thai, that wonderful noodle dish spiked with flavor, vegetables and often, tofu.
Check out the recipe for this ethnic dish on today's Busy Cook page in the Poughkeepsie Journal.
To make the dish vegetarian, omit the dried shrimp. Grilling the tofu instead of frying it will cut down on some of the oil traditionally used in this recipe.
Enjoy!
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2 comments:

  1. AnonymousMarch 5, 2009 at 1:30 PM

    MMmmMmmMm ~ Pad Thai!

    One of the things I miss about living in NYC is Pad Thai every 5 feet or so...

    But of course, making it yourself is *so* much cheaper ~ and healthier....

    **hangs head in shame for ever being excited about 'purchased' Pad Thai**

    Where *is* spring?
    **checks watch**

    xoxoxoxo

    Groovy

    xoxoxoxo

    ReplyDelete
  2. Barbara GFMarch 5, 2009 at 1:45 PM

    Sometimes take-out is the way to go when you need to fix that Pad Thai jones, Groovy!

    And we're springin' ahead this weekend — yay! : )

    ReplyDelete