As you may have guessed by now, I am a huge asian food fan. In fact, i think i once after a few glasses of wine, I actually teared up over my love for lemongrass. I've wanted to make summer rolls for a long time but never got it together to get all the ingredients and summon the courage to try. These were delicious. Not that easy only b/c there a lot of things going on at once (and yes, i know you can buy them for like $5.00 but that takes the fun out if it) . . .very satisfying at the end, tasty and super fresh. I encourage you to go for it. . . .
tips: we used shrimp instead of baked tofu- mostly because i went to 5 stores in my neighborhood and couldn't find it and because we had the shrimp. also, i thought the sauce was a little too much hoisin and not enough peanut- when making it again i will change the ratio.
Now for the pad thai. . .check it out- looks like pad thai, doesn't it?
The dish came out pad-thai like, a bit ketchup-y. Steven said I should call it ketchup pad thai. . . suprisingly, the ketchup flavor was much more subdued the next day when i ate the leftovers for lunch. In the end, i liked it and would make it again but will look for a way to just use a little less ketchup.
This recipe is from cooking light so supposed to be a few less calories than most pad thai recipes and it does require fewer ingredients making it easier to manage. . .
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867549
tips: try and keep the tofu as intact as possible when frying. . . ours was all crumbly and a bit weird. also, and this is a big one, do not use any more corn starch then the recipe calls for- not even a smidge- it gets all goopy when fried and adds a weird consistency to the tofu.
i would make this again, but i am keeping my eye out there for pad thai recipes. Send me any suggestions. . .
Yummm!
Posted by: Brooks | September 28, 2009 at 11:58 AM