Fruits of our Labors: January

Pad Thai

Pad Thai
(from Lemon Grass restaurant in SLC; makes 1-2 servings)
4 ounces long, thin rice noodles
2 T. vegetable oil
1/2 tsp. fresh garlic, diced
1 tsp. sweet radish, diced (optional)
1/4 lb. shrimp or chicken
1 egg, beaten
3 T wine vinegar (you can use rice vinegar)
3 T. fish sauce
3 T. water
Hot pepper to taste
1 tsp. smoked or plain tofu, crumbled
1/2 tsp. shrimp paste with soya bean oil, optional (this can be found at any Asian market; it is a Thai product)
1 c. bean sprouts
2-3 green onions, sliced into 2 in. pieces
2 T. freshly roasted and ground peanuts
Garnish with lime wedges
Soak the rice noodles in water until flexible and soft, about 30 minutes. Drain and set aside.
Combine vinegar, fish sauce, water, pepper tofu, and shrimp paste in a bowl and set aside.
Heat wok or large frying pan and coat with vegetable oil. Add garlic and sweet radish to pan. Cook until garlic becomes fragrant, about 15 seconds. Add chicken or shrimp to pan and cook through. Stir in egg and cook until dry. Add noodles and liquid mixture. Stir fry until noodles have absorbed the liquid. Add bean sprouts, green onions, and peanuts. Toss briefly and remove from heat. Enjoy!

Sweet and Sour Chicken

Spring rolls with Shrimp

Rice paper wrappers

Cooked shrimp

Raw vegetables of your choice (in these: green onions, cucumber, red pepper, chopped spinach)

Directions: soften rice paper wrappers in a bowl of water for 15-20 seconds (will still be somewhat firm). Line up shrimp and sliced veggies. Fold ends of paper and roll up spring roll like a burrito. Serve with peanut sauce.

For peanut sauce, heat the following ingredients on the stovetop:

1 1/2 cups creamy peanut butter

1/2 cup coconut milk

3 tablespoons water

3 tablespoons fresh lime juice

3 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon hot sauce

1 tablespoon minced fresh ginger root

3 cloves garlic, minced

1/4 cup chopped fresh cilantro

Sushi (with cooked fish)

Nori rice papers

Cooked brown or white rice (mixed with a little sugar and a little rice vinegar)

Lightly smoked salmon

Crab meat mixed with mayo and sriracha sauce

Sliced vegetables such as cucumber, carrots, avocado

Directions: spread rice over one half of nori, top with salmon or crab, then with veggies. Roll nori into a log, seal with water. Slice with a sharp knife, dipped in warm water between cuts if things get sticky.

Hmong chicken