Wok it Out!

I've begun the slow process of replacing my non-stick pots with stainless steel. There's something about seeing your pan fleck away into your food that's not very appetizing. After acquiring both a large saute pan and saucepan, it was time to replace my wok, a big time staple for me! My fabulous sister hooked me up with the Carbon Steel model from the Wok Shop. This store is a great source for anyone in need of a little wok action whether your new to Asian cooking or a black belt in dim sum! After seasoning the pan (a very simple task), I tried one of my favorite dishes, Pad Thai. It was just as delicious as before, but with the added flare of a truly fabulous wok!

Pad Thai

½ lime

1 egg

4 t fish sauce

3 cloves garlic, minced

½ g ground cayenne pepper

Ground pepper to taste

¼ quarter onion, diced

2 T sugar

2 T White vinegar

Dash red pepper flakes (to taste)

1 pkg Thai rice noodles

2 T vegetable oil

½ lb shrimp or chicken

Prepare noodles according to the package.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Add onion and garlic and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Add white vinegar, sugar, fish sauce, and chili pepper. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Stir a few more times. Squeeze in ¼ lime. The noodles should be soft and very tangled.

Pour onto the serving plate and sprinkle with peanuts and a wedge of lime on the side.

Serves 2-3