Ruthie's Pad Thai

Oh Ruthie. One of the loveliest little ladies I know. Aside from shining her bright light on all she meets, spreading love around the world and selling fabulous floral arrangements from a small shop on Maui's upcountry...she can cook. And my favorite thing she whips up, happens to be the best pad thai I've yet to try. She never had her measurements down to a science, so neither do I...but for you, I've tried to pay attention to how much goes here, and how little goes there...but this dish is based on a "taste as you go" method, so if you feel like something is lacking, add a dash.

NOTE: Yet again...asian food stores have everything your cupboard desires.

NEEDS:
1 Package Rice Stick Noodles
1 Package Pre-fried Tofu (chicken works too!)
1 large bunch Pak Choy, washed and chopped
2 handfuls Sugar Snap Peas, washed
1 bunch Broccoli, washed and chopped
2 handfuls Bean Sprouts, washed
1 large onion, chopped
2 cloves garlic, minced
1 large egg

For the Sauce:
6 heaping tbl Peanut Butter
1 cup Water
1 tsp Fish Sauce (optional)
4 tbl (light sodium) Soy Sauce
2 tbl Rice Vinegar
1 tbl Raw Sugar or Agave Syrup
1 tbl Mae-Ploy Red Chili Paste
4 tbl Sweet Chili Sauce

To Do:
Make your sauce, by throwing all ingredients into a blender. If you like it a bit spicier, add a little more chili paste. But please, start with a small amount and taste as you go! If it tastes too salty add a bit more sugar...too sweet, vinegar.

-Cut each tofu triangle into thirds and fry in about two tbl oil, until golden. Set aside.
-Add a little more oil to your wok, fry onion and garlic until soft. Add egg and scramble.
-Throw in Pak Choy, Peas and about half of your Bean Sprouts. Cook for about 2 mins stirring constantly and set entire wok aside.
-Prepare your noodles accoring to package directions. They should take no more than 3 mins so do this last.
-Oce noodles are prepared, throw your wok back on warm burner, add noodles.
-Mix everything as best you can (little challenging) pour sauce over it all and mix some more.
-Top with remaining bean sprouts and serve.

Grab yourself some chopsticks and enjoy a little heat on a blustery winters eve.

Fresh Rolls

I'm not going to lie, these things are a bitch to make. But once in a while...they're oh so worth it. I was first exposed to these super fresh, super tasty little rolls at a small Thai hole-in-the-wall, in the sweet city of Portland, Maine. Never thinking about the how-to's, I was re-exposed during my time on Maui where we made them ourselves. Being fish eating "vegetarians" we used insanely fresh ahi tuna. Nowadays...living in Sweden and eating a little more meat, I use chicken. One could also use tofu or go really raw and avocado it up. Anyway you dish em, they're delectable. You can find all ingredients at your local Asian foods market. So go there and buy everything you can find.

Needs:

Rice Paper

1/2 a package of Rice Noodles

2 boneless, skinless chicken breasts, cut into small strips

Fresh Sugar Snap Peas

3 Grated Carrots

1 European Cucumber, diced

Fresh or Frozen Mango

1 Bunch of Fresh Mint, finely chopped

1 Bunch of Fresh Coriander, finely chopped

2 tbl Olive Oil

1 tbl Grated Ginger

1 small Red Chili Pepper, diced

Squirt of Lime Juice

Thai Chili Sauce

To Do:

-Fry chicken (or tofu) in olive oil, lime juice, ginger and chili...set aside.

-Prepare all of your veg.

-Cook rice noodles according to instructions, drain and set side.

-Soak each rice paper in hot water for about 30 seconds, remove from water and hang over a large bowl or pot to dry. Make sure your papers are completely dry before using. They should be relatively sticky in order for them to hold together. This is the tough part, and it does take some time. Once good and sticky, carefully place one on a large plate. Place about 2 tbl worth of noodles in center of paper, leaving at least 1 inch on either end. Pour a small amount of chili sauce over noodles, add a few strips of chicken, cucumber, carrot, mango, peas, coriander and mint.

-Start by folding each end over your filling, then carefully fold one side and roll.

-Makes 15 rolls

Note:

Start out with less filling rather than more. These do take a bit of practice before reaching perfection. The more you do, the better they become.