11/25/2023 0 Comments Nytimes recipes tamarind![]() ![]() With graduation celebrations, Mother’s Day and summer gatherings on the rise, we can make use of a simple classic like this one… It is a great dish to entertain with or to take with you to a Spring get-together. Pad Thai is one of those easy and extremely flavorful dishes that takes no time to make. *Johnna’s tip: This recipe is courtesy one of our New York readers who came across this in the NY Times. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges. Toss everything together to coat with tamarind sauce and combine well. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both). Add eggs to pan once they begin to set, scramble them until just done. Put remaining 3 tablespoons oil in a large skillet over medium-high heat when oil shimmers, add scallions and garlic and cook for about a minute. ![]() Meanwhile, put tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Let sit until noodles are just tender check every 5 minutes or so to make sure they do not get too soft. Put noodles in a large bowl and add boiling water to cover. ![]() peeled shrimp, pressed tofu or a combination fettuccine-width rice stick noodlesġ small head Napa cabbage, shredded (*about 4 cups)ġ/2 lb. ![]()
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