Pad Thai has been a favourite of mine since my first visit to Thailand more than 20 years ago,” says Drew Dilkens, Mayor of Windsor. Since that memorable trip, he has expanded his cooking skills by experimenting with Thai recipes, including Drew’s version of Pad Thai, which he is sharing with Windsor Life readers. The recipe is so simple that Drew can make it on a weeknight for his wife, Jane Deneau, director of project management at Creative Realities Inc. in Windsor. The meal is also a big hit with the couple’s kids, Madison, 17, and Jack, 14. Fortunately, ingredients that were not always easy to find are now in many local grocery stores. Fish sauce, coconut sugar, tamarind purée and red Thai chilis combine wonderfully to give Pad Thai its family-pleasing taste.
• 1 (12 ounce) package rice noodles
• 2 tablespoons garlic
• 1-pound firm tofu chopped in cubes (Optional) OR chicken OR both
• 1/4 cup vegetable oil
• 4 eggs whisked
• 1 tablespoon white wine vinegar
• 2 tablespoons fish sauce
• 3 tablespoons coconut sugar
• 1 tablespoon tamarind purée
• 1 tablespoon diced red Thai chillis
• 2 cups bean sprouts
• 1/4 cup crushed roasted peanuts
• 3 green onions, chopped into pieces
• 1 lime, cut into wedges
Soak the rice noodles until soft. In a hot large wok, sauté the garlic, jalapeno, half the green onions, half the sprouts and half the peanuts. Add chicken OR Tofu to cook (optional). Add the sugar, tamarind, fish sauce and noodles and toss. Serve with lime wedge, cilantro (coriander) and remaining bean sprouts and peanuts.