Friday, June 11, 2010

Making Pad Thai Chicken In the New Kitchen

I've been getting used to the kitchen at this new pad I moved into a month ago. I still occasionally open the wrong cabinet door(s) when looking for plates or cups... and even forgot how to use my roommate's fancy electric salt & pepper grinders while the omelet is threatening to catch fire in the pan (did manage at the last salvageable second and that egg was very well done indeed!).
All that aside, though, I am now comfortable enough around the place to attempt to cook some real food other than omelets and grilled cheese sandwiches (have been having that so much for the last few weeks that I might bleed cheddar if I scratch my knee!).

On the menu a few days ago was Pad Thai noodle with chicken.... And this was how it turned out:

OK, I confess there was supposed to be tofu (the hard fried type) in this, too, and you would have put it in when the noodle hit the pan/wok... It was just that I bought a package of like a month ago (?), and had completely forgotten all about it. So when I fished the package out from its cozy little corner of the fridge, it was all black and blue instead of healthy yellow in color (I think it even attempted to move as my hand approached!).
As tempting as it was, I didn't think colorful blobs of fungi would make all that good substitutes for germ-free soy bean, so I left it out.... and lived to eat another day.

1 comment:

Georg said...

Bonjour Smorgy,

That looks mouth watering. These noodles, did you ONLY put them into hot water, no cooking prior to frying in the wok?

You should come over here and teach us some alternative food preparation?
Smorgy World Plate!