Pad Thai

     I had some pork that I wanted to make, so I goog'd pork recipes.  I found one for Paula Deen's Pad Thai, checked out the ingredients, and realized I already have most of them... sweet!  (We have kind of alot of Asian non-perishables from my Master Chef excursion).  Before making it, however, I read the reviews, and some people were saying to steer clear of this one, so I found another one on a Thai website called ThaiTable.com.  So, I did another combo move.  I used PD's recipe in regards to the pork, and the legit Thai recipe when it came to the rest, except that I found the noodles weren't ready after a 10 minute soak, so PD may have that one right...  In order to expedite, I heated them for just about 3 minutes carefully, over the stove and they turned out perfect!  The other modification involved the tamarind.  Yo no tengo.  Thai Table said to use a white vinegar substitute.  I used rice vinegar.  More Asian that way, I think.

     After burning the first batch of peanuts, it all worked out well. 

Unfortunately, it was ready and done far ahead of Matt getting home, but I kept it in the wok large pan that I have, and just heated it back up.  Once again, he used the words "restaurant good" in it's description.  I forgot to throw the raw bean sprouts and sesame seeds on top for the photo (sesame seeds were my own little addition). 

I also steamed up some edamame and threw some sea salt on top.  I ate about 93% of the edamame... I think Matt had like 5 of them.  Another repeat meal!