Phad thai, fried rice, spring rolls

Posted: February 12, 2014

Star staff report

Spring Rolls are fresh and light and make a good vegetarian dish, served with a sweet dipping sauce.

The following recipes were provided by Annette McManigle of Middletown.

Phad Thai

1/3 pack dried rice noodles,

soaked in warm water until

rubbery, drained

3 tablespoons oil

1 cup very firm tofu, diced

2 eggs, beaten

3 tablespoons peanuts,

chopped

1/2 cup chives or spring onion

tops cut into 1-inch pieces

Handful of bean sprouts

1/2 cup chicken, sliced thin

(optional)

1 lime, cut into wedges

Dried crushed chilies (optional)

1 tablespoon sugar

2 tablespoons fish sauce

1 tablespoon soy sauce

2 tablespoons ketchup or chili

sauce

2 tablespoons tamarind sauce,

diluted with 2 tablespoons water

In a skillet or wok, cook eggs until done, breaking up as they cook. Set aside. In same pan, add a little oil and cook chicken, stir-frying until done. Set aside. Clean wok thoroughly.

Put 3 tablespoons oil in wok and heat until hot. Add noodles and stir-fry them. Noodles will stick together forming a ball. When noodles appear blistered all over, quickly add the tamarind/water mixture, stirring to soften noodles. Add tofu, chicken and eggs, the three sauces, sugar, peanuts and bean sprouts, stir-frying for two minutes. Turn off the heat. Add chives and mix well. Serve with optional topping bowls of bean sprouts, peanuts, sugar, dried chilies, and squeeze lime wedges. Recipe serves two people.

Simple Fried Rice

3 cups cooked rice

2 eggs, beaten

2 garlic cloves, minced

1/4 cup onion, diced

1 carrot, diced

2 spring onions, cut

into 1/2-inch pieces

2 tablespoons vegetable oil

Dash of white pepper (optional)

For the sauce

1 tablespoon soy sauce

1 tablespoon fish sauce

1 tablespoon sweet soy sauce

Sliced cucumbers, lime wedges,

and a fish sauce/chili mixture

(optional garnish)

Stir three sauces together, set aside. Turn on heat under the wok and add oil. When the oil is hot, add garlic and fry until it becomes opaque. Add onions and carrots, continuing to stir for a few seconds. Push everything to one side and add the eggs to the bottom of the wok. Continue until set and then mix together.

Add the rice, breaking it up into chunks. Add the sauce and stir fry for one to two minutes (longer if the rice was cold). Turn off the heat and stir in spring onions. Sprinkle with white pepper if desired. Serve with garnishes. Serves two people.

Fresh Spring Rolls  with Dipping Sauce

For the dipping sauce

1 cup sugar

1/2 cup water

1/2 cup red wine vinegar

2 tablespoons garlic, chopped

2 tablespoons fish sauce

1-2 tablespoons chili sauce

(depending on desired heat)

2 tablespoons cornstarch

4 tablespoons water

1 tablespoon lime juice

1/4 cup carrot, shredded

1/4 cup crushed unsalted

peanuts for garnish

For the rolls

Rice wrappers

1 cucumber, cut into sticks

Leaf lettuce

1 cup shredded carrots

1 cup small rice noodles,

cooked, drained, and rinsed

1/4 cup basil, chopped

1/4 cup cilantro, chopped

11/2 tablespoons fish sauce

1 tablespoon lime juice

To make the dipping sauce, combine the sugar, 1/2 cup water, and vinegar in sauce pan. Boil for two to three minutes, stirring constantly. Add the garlic, fish sauce, and chili sauce. Mix the cornstarch with 4 tablespoons water. Add to boiling mixture. Stir for three to five minutes until it thickens. Take off the heat and add carrot and lime juice.

When cool and ready to serve, sprinkle peanuts over the top of sauce.

To make the rolls, combine the noodles, fish sauce, and lime juice. Dip one wrapper in a dish of warm water and lay on a flat surface. Put a lettuce leaf on the wrapper. Layer the carrots, basil, cilantro, noodle mixture, and cucumber stick on the lettuce. Fold the bottom up over the filling, rolling to close. Cut into two to six pieces. Repeat with each wrapper until filling is used up. Store excess wrappers in airtight container. Serve with dipping sauce.