Desperate Measures

One of the most difficult parts of this move to this part of Midwestia has been the lack of viable ethnic food options.  Incidentally, our first restaurant meal in this town was at a so-called Greek restaurant.  As we approached the establishment I felt sure that this old-school looking place wasn't going to let us down-we would find a few small town ethnic restaurant gems and this would be the first of them!  

Now, when I think of Greek food I think of simple, fresh ingredients with bold mediterranean flavors:  Tomatoes, cucumbers, fresh oregano, dill, grilled seafood, wonderful cheeses and fresh, creamy yogurt...  As we sat down in this "Greek" restaurant I saw of a few of my Greek food standbys- Moussaka, Greek Salad, Spanakopita, etc...  Prof. Hubs and I felt confident that we made the right choice patronizing this local spot instead of Applebee's or a similar chain in the Northern part of town...

WRONG!!!  The Greek salad was drenched with a think, packaged dressing, the moussaka was inedible-literally a brick of beefy (note:not lamby, as I was expecing) heaviness, and instead of Tzatziki, that deliciously cooling cucumber condiment, they literally served us KRAFT RANCH DRESSING!!!!  Needless to say, after trying to put away a few bites we let quite hungry...  Since that meal we've heard from every single person we've met here to stay away from that place.  Apparently our meal there was representative of the kind of food they produce.

This was our first and last attempt at ethnic eating in town...not that we have much choice.  I've heard that there's a Chinese place but I've yet to see it and I suspect this mythical place may be the only other 'ethnic' restaurant besides the "Greek" disaster...  

Desperate times call for desperate measures and Desperate Housediva is up to the challenge! Last night I was CRAVING pad thai so I decided it was time to bite the bullet and just cook some up!

DESPERATE HOUSEDIVA'S PAD THAI

Vegetable oil

3 cloves chopped garlic

1 package pad thai rice noodles, softened (prepared according to package directions; i.e. soaked or cooked)

Protein of your choice (tofu, chicken, shrimp, etc)

Veggies of your choice (I use red peppers. broccoli and pea pods)

2 eggs

1/2 cup to 1 cup Pad thai sauce (recipe to follow)

Garnish:

3 green onions, chopped

4 Tbsp chopped roasted peanuts

1 cup rinsed and drained beansprouts

1 lime, cut into wedges

Pad Thai Sauce

1 heaping Tbsp tamarind paste, disolved in 1 cup hot water

1 cup dark brown sugar

1/2 cup fish sauce

juice of 1 lime

dash of salt

First, mix up your sauce.  Set aside.

Then, heat about 3 Tbsp oil in a wok on High heat.  Add your protein of choice.  When just cooked through, set aside and cover to keep warm.  Go back to your wok.  If you need to add a tad more oil now is the time to do so.  Add veggies to walk and stirfry until bright and tendercrisp.  Remove from pan, set aside and cover to keep warm.  

Now, this next part happens quickly:

Add a drop more oil to the wok.  Add garlic and cook until lightly browned (this happens FAST.)  Add noodles to pan and a splash of water, stirfry the noodles around the wok a few times, until they begin to soften up.  Add 1/2 cup of the sauce (you may need more if you like a stronger flavor, but that may be enough...I usually end up using about 3/4 cup) and keep stirring.  Then, push noodles to outside rim of wok.  Add drop of oil and break eggs into the middle of the wok.  In their little 'zone' inside of the noodles, scramble them until almost cooked, then toss with the noodles.  Add the other stuff (protein, veggies) and perhaps a bit more sauce  if you like.  keep on the heat until well mixed, then remove from heat and toss in the garnishes.  Et Voila!

I really do believe that this Pad Thai will rival your favorite take out joint and Prof. Hubs and I scarfed it down with relish last night and I'm already planning a repeat Pad Thai celebration...