Days Thirty Six to Forty

We have been waiting, desperately, for these days to arrive. No French Food Days! Mama has taken over the classroom and is filling our repertoire with Asian delights. The aroma of Steamed Pork Buns, Chicken Satay, Summer Rolls, Egg Rolls, Pad Thai, Vegetable Pilau, Curry Chicken, Naan and Peking Duck were seeping into the school's hallways all week. I have a natural affinity for this kind of grub (genes), but I wasn't the only one excited. The Chef and his advanced minions kept poking their noses into our kitchen. They were being nice to us. Their smiles and willingness to share the good equipment truly demonstrates how darn delicious her recipes are.

Mama, being Mama, fully intended to feed the entire school, and everyone's family, boyfriend, girlfriend, neighbor, etc. We made enough food to feed armies. If there were leftovers, she packaged them up for all to take home and share.

Unfortunately this week marked my official fall off the "eat only until you're full" wagon. I simply couldn't get enough. I told Mama if I don't fit into my wedding dress, I will fully blame her egg rolls.

This recipe is something she's famous for.

Pad Thai
Ingredients
1 lb. Chicken, Shrimp, or Pork (or any combo of all three)
1 lb. Thai flat rice noodles
1 T. chopped onion
1 Tsp. chopped garlic
2 eggs
1 T. sugar
1 T. soy sauce
1 T. fish sauce
4 T. vinegar
1 Tsp. pickled white radish
2 c. fresh bean sprouts
1/2 c. coarsely ground peanuts (additional for garnish)
1 c. scallions, slices into 1/2" long pieces (green parts too!)
Lime wedges (for garnish)
Paprika (for garnish)
Jalapeno Pepper, sliced (for garnish)
Canola Oil

Methods
-Soak the rice noodles in warm water until soft - about 15 minutes. Drain the noodles and set them aside.
-In a large, nonstick saute pan (use a big ass pan or you will end up with a mess), heat about 1 T. canola oil until warm. Add beaten eggs and let cook. When bottom of egg "omelet" is cooked, gently stir eggs to cook through. Remove from pan and set aside.
-Add another T. of oil to the pan. Saute the onions over medium heat until they are soft and begin to darken. Add the garlic, and meat. Cook on medium heat until the meat is cooked 50%.
-Add the softened noodles, sugar, soy sauce, fish sauce and vinegar to the pan. Mix very well using two large utensils. Push the noodles closest to you towards the back of the pan while pulling the noodles furthest from you to the front of the pan. Mix for about 5 minutes on medium heat.
-Add the pickled white radish and bean sprouts to the pan. Mix well and cook until the bean sprouts are slightly tender and the meat is cooked - about 5 minutes.
-Add the chopped peanuts and sliced green onion. Stir well and remove from heat immediately.
-Plate noodles and top with 1 tsp. of chopped peanuts and a pinch of paprika. Serve with 1 or 2 wedges of lime, and a few slices of jalapeno pepper.