Saturday, November 25, 2017

Pad Thai a la Kusina ni Teds

Christmas is just around the corner.  Every body will be busy cooking for their noche buena. Spaghetti, lasgana, bake macarony, pancit are the usual noche buena dishes we all grew up.  If you are lucky and you have a big Christmas bonus, then ham and queso de bola is surely on your table for this occassion.

When I went to Singapore, I fell in love with pad Thai.  It's so simple and flavorful.  No fancy ingredients and it has this distinct Asian taste, savory.

I decided to make pad Thai last week and use the ingredients I have.  This is not authentic pad Thai and the noodle I used was vermicelli rice noodle, like I said, I used what I have.  I also did not include nuts since our uric acid will surely sky rocketed if I add it, I'm talking about another suspect.  Hello bean sprouts!  I also used the sinigang mix powder instead of tamarind paste to give it a little tartness.  Let's just say this is a pad Thai inspired dish.

The result, though not the authentic pad Thai is surely satisfying for merienda.  You can even try it for your noche buena instead of the usual dishes you serve.


150 grams                           Vermicelli Rice Noodles
100 grams                           Pork Belly, minced
3 Tablespoons                    Cooking Oil
Black Pepper
2 pieces                                Eggs, lightly beaten
6 cloves                               Garlic, minced
198g can                             Jolly Shiitake Mushroom, halved
2 cups                                   Bean Sprout

1/2 cup                                 Hot Water
1/2 piece                              Pork Bouillon Cube
1 teaspoon                           Sinigang mix
Fish Sauce
Chili Flakes
Onion Chive


Pour boiling water over the vermicelli rice noodles. Cover and set aside.

Place minced pork belly, cooking oil and black pepper in a pan.  Add half cup of water and simmer until the water evaporates and the pork render its own fat.  Saute to golden brown.  Set aside.

Using the same pan, add eggs and mix until fluffy. Set aside.

Using the same pan, saute garlic until cooked but not golden brown.  Add sauteed pork and mushroom.  Stir fry for 3 minutes.  Add bean sprout.

Combine hot water, bouillon cube and sinigang mix.  Mix until bouillon cube is dissolved.  Season with three tablespoons of fish sauce and add into the vegetables.

Drain the vermicelli rice noodles and tossed into the vegetable mix.  Season with fish sauce, chilli flakes and garnish with onion chive.


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