{"id":184,"date":"2009-06-11T19:41:04","date_gmt":"2009-06-11T23:41:04","guid":{"rendered":"http:\/\/www.gourmetjunkie.com\/?p=184"},"modified":"2013-06-16T22:05:39","modified_gmt":"2013-06-17T02:05:39","slug":"casal-homemade-pad-thai","status":"publish","type":"post","link":"http:\/\/www.gourmetjunkie.com\/?p=184","title":{"rendered":"Casual Homemade Pad Thai"},"content":{"rendered":"<p><em>One afternoon, as lunch approached I was wondering what to whiz up that would be healthy and quick. I settled on a home-made Thai-inspired (I wouldn&#8217;t call it authentic lest I was chided by a Thai friend) pad thai. The most important thing in the pad thai in my opinion is the sauce that flavours it.<\/em><\/p>\n<p><strong>Total time: 15 mins<\/strong><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-185 aligncenter\" title=\"Pad Thai\" alt=\"Pad Thai\" src=\"http:\/\/www.gourmetjunkie.com\/wp-content\/uploads\/2009\/06\/img_5761.jpg\" width=\"440\" height=\"247\" \/><\/p>\n<p><strong>Ingredients<br \/>\n<\/strong>80g wide Thai rice noodles, cooked and drained<br \/>\n1 egg, beaten<br \/>\n1\/2 small red pepper, sliced thinly<br \/>\n1 celery stick, sliced thinly (on a bias)<br \/>\n1 green onion, sliced thinly (on a bias)<br \/>\n1\/4 red onion, sliced thinly<br \/>\n2 tbsp peanuts, roasted on a dry pan<br \/>\n2 tbsp vegetable\/soy bean oil<br \/>\nShrimp (optional &#8211; buy the deveined type with their tail on)<\/p>\n<p><em><span style=\"text-decoration: underline;\">Pad thai sauce<\/span><\/em><br \/>\n1 heaped tbsp peanut butter<br \/>\n1 tbsp soya sauce<br \/>\n1 tsp garlic chili sauce (vietnamese does just fine)<br \/>\n1 tsp fish sauce (this stuff smells but man does it taste good!)<br \/>\n1 tbsp brown sugar<br \/>\nJuice of 1 lime<br \/>\n1\/2 tsp sesame oil<\/p>\n<p>Mix the ingredients together and taste to see if there&#8217;s balance between sweet, sour, salty and spicy.. if you feel you need a bit of this or that, add it in!<\/p>\n<p><strong>Instructions<br \/>\n<\/strong>Heat the oil in a wok until it&#8217;s really hot.. fry the vegetables on high heat for about 2 minutes.. add in the eggs and scramble. If using shrimp, fry for a minute or so. Add in the noodles, pour on the sauce and stiry fry for another 2 minutes or so. Serve piping hot.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One afternoon, as lunch approached I was wondering what to whiz up that would be healthy and quick. I settled on a home-made Thai-inspired (I wouldn&#8217;t call it authentic lest I was chided by a Thai friend) pad thai. The most important thing in the pad thai in my opinion is the sauce that flavours &#8230; <span class=\"more\"><a class=\"more-link\" href=\"http:\/\/www.gourmetjunkie.com\/?p=184\">[Read more&#8230;]<\/a><\/span><\/p>\n","protected":false},"author":1,"featured_media":185,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[40,39,8,26],"class_list":{"0":"entry","1":"post","2":"publish","3":"author-admin","4":"post-184","6":"format-standard","7":"has-post-thumbnail","8":"category-main-courses","9":"post_tag-noodles","10":"post_tag-pad-thai","11":"post_tag-spicy","12":"post_tag-thai"},"_links":{"self":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/184","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=184"}],"version-history":[{"count":9,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/184\/revisions"}],"predecessor-version":[{"id":571,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/184\/revisions\/571"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=\/wp\/v2\/media\/185"}],"wp:attachment":[{"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=184"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=184"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.gourmetjunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=184"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}