Shrimp Pad Thai

Oh Pad Thai! Not really one of my favorite Thai food though. Its been heavily popularized by people who want to try exotic food but are on a little scared side. I sometimes eat pad Thai but only when i make it at home. So for all you Pad Thai lovers here is a quick and easy way to make shrimp pad Thai.







Ingredients: 
1) Pad Thai Noodles
2) Two Scallions Chopped
3) Ginger & Garlic Chopped
4) Bean Sprouts
5) 1-2 lbs of Tail on Shrimp
6) 1 Chopped Thai Chili
7) 1 extra firm tofu cut in cubes
8) 3-4 tbs of Fish Sauce
9) 2 eggs
10) Pad Thai Sauce (is available in most every supermarket)
11) 1 tea spoon of sugar

Directions:

Before you begin, soak pad Thai noodles in luke warm water for about 45 mins to an hr. The reason why i am not putting the noodles in boiling water like pasta is because the rice noodles tend to get really soggy really fast. So soaking this way is the best way I found.

In a wok, heat some oil. Then add the chillies, ginger and garlic. Add one teaspoon of sugar and let the ingredients caramelize.

Then add the tofu and cook it until the tofu turns brown. Make sure you wrap the tofu in paper towel and try to get as much of the liquid out.

After the tofu turns light brown. Add the eggs and stir. Then add the shrimp and cook it for about 2-3 mins.

Add the Pad Thai sauce. And make sure you mix the sauce properly with the ingredients.

Then add the noodles. If needed you can add more Pad Thai. Add the bean sprouts and chopped scallions. Let the pad Thai sit for a bit so that the noodles get soaked. Then your pad Thai is ready to be served.

Bon Apetit

More Pictures:

Roasted Eggplant with Cream Tomato Sauce

This is a famous Greek dish that I am putting my own twist on. The inspiration for this dish came from the restaurant Agora in Dupont Circle, DC. Amazing food!!

Ingredients:
* 2 medium sized Eggplants
* Finely Chopped Spring Onions
* Thinly Sliced Ginger
* 4 Diced Garlic
* Thyme & Rosemary
* 1 tea spoon of Curry Powder
* Honey & Ginger Sauce
* Spicy Garlic Oil
* Salt & Pepper
* 4 diced plum tomatoes
* Quarter Cup of Cream
*  3-4 dried red chilly

Directions:

Preheat the oven to 350F. Take a baking dish and base the dish with little olive oil. In this case I am using a glass baking dish because it gives the eggplant a little roasted texture. Slice the eggplants (length wise), and use a fork to poke holes into the eggplants. Drizzle some spicy garlic oil on top of the eggplant. Season the eggplant with salt, pepper and curry powder. Then put the dish in the oven for about 10-12 minutes. Then increase the temperature to 450F for about another 8-10 mins.

In a heated pan, put some oil and sautee the red chillies, garlic, ginger, thyme and rosemary. After you put these ingredients, turn off the heat and let the oil flavor for about 2-3 mins.

Then turn on the heat and add the spring onions. Cook until the the spring onions turn slightly brown. Add 1/2 tea spoon of curry powder and the honey garlic sauce and sautee for about 2 mins.

Add the tomatoes. Make sure your heat is high at this time. Then season with salt & pepper.

Add cream and let it shimmer for about 12-15 minutes until the tomatoes are nicely cooked.

Above is the desired consistency for the tomatoes.

Take the eggplants out of the oven and drizzle a little bit of olive oil on top. Let it sit for about 2 minutes and slowly start to scoop the eggplants. Don't take it out, just leave it in the eggplant.

Bon Apetit 

Add the tomato sauce on top of the eggplant and drizzle a little bit of olive oil and garnish with cilantro. Now you can enjoy this amazingly simple yet delicious dish. More pictures on the bottom.