Shrimp Phad Thai and a Desert Weekend

We got our first big snow a couple weeks ago, and promptly loaded our bikes and tent in the car for the quick(ish) 3 1/2 hour drive to the desert of Moab, UT where the sun was shining and it was 70 degrees.  We rode the famous Slickrock Trail, as well as the popular (almost famous) UPS to LPS to Porcupine Rim shuttle route.  While Slickrock was fun, I loved the shuttle ride.  Maybe it was the 2 miles of climbing for 16 miles of downhill, or the lack of other riders, or the beautiful views of Castle Valley, but I would highly recommend it.

After our ride on Sunday, we stopped at the Thai restaurant in town for a very early dinner (5pm), and promptly devoured our HUGE servings in about 10 minutes before hitting the road.  Generally we are believers in slow food, but we were starving. My all time favorite Thai dish is Phad See Ew, but I have never found the wide rice noodles, so at home I tend to make Phad Thai.  

Castle Valley

I am not Thai, nor have I been to Thailand, so I am sure this recipe is not all that authentic.  I know it has more veggies than the traditional Phad Thai, but that is how I like it.  I think the sauce is fairly accurate, so you could omit the broccoli and pepper, and garnish with bean sprouts for a more "real" version.  Some Moab photos are at the end.

Shrimp Phad Thai

for the sauce:

• 1 to 1.5 Tbsp. tamarind paste , to taste
• 1/4 cup chicken stock*
• 1 Tbsp. fish sauce
• 1.5 Tbsp. soy sauce
• 1 tbsp. sirracha
• 1 tsp chili flakes
• 3-4 Tbsp. palm sugar OR brown sugar

1. Place all ingredients in a cup and stir to dissolve both tamarind paste and sugar. At this point the sauce should taste strong.
2. Use immediately, or store refrigerated up to 2 weeks.
3. Makes enough for 1 batch of Phad Thai (below).

*you can substitute vegetable stock or water, just add ~1 TB oil to the sauce

Make the Phad Thai:

• 6 oz Phad Thai Brown Rice Noodles
• 2 tablespoons oil
• 1 medium onion, diced
• 1 cup firm tofu, cubed
• 2 cups broccoli florets
• 1 red bell pepper, julienned
• 2 cloves garlic, minced
• 1/2 pound raw shrimp, tails and shells removed
• 1 egg, beaten
• 1 batch Phad Thai Sauce
• Cilantro and lime for garnish

1. Boil 2 quarts water and then remove from heat.  Place the noodles in the water until just limp but not fully cooked. Remove and set aside.
2. While the water is boiling heat the oil over medium-high heat in a large saute pan or wok (this is one recipe that I use non-stick for).
3. Add onion and a sprinkle of salt and stir until translucent (about 1-2 minutes).
4. Push onions aside, and fry tofu until brown in the center of the pan.
5. Add broccoli, red pepper and garlic, and cook 1-2 minutes.
6. Push pan contents to 1 side and cook shrimp until beginning to turn pink.
7. Push shrimp to side, and add the beaten egg.  Do not stir 1-2 minutes until beginning to cook through. Break up with your spoon and mix into rest of dish.
8. Add the noodles and sauce and stir to combine.
9. Reduce heat to low. Cover and steam until broccoli is soft and noodles are tender 1-2 minutes.
10. Serve garnished with cilantro and a wedge of lime.

Slickrock Trail and the La Sal Mountains

Steven

Steven

Thanks Kristi for the ride in your sweet VW

Castle Valley View from UPS

The Rim

Riding Porcupine

Headed to the river

Finish of Porcupine Rim

Time to Travel and Vegetarian Curry

Next week we will be leaving for a month long trip to Germany (4 days) and South Africa (3 1/2 weeks).  On Monday I take my national board examination, and on Tuesday we fly.  We love to travel, and are thrilled to be embarking on our fifth international trip together.  In addition, this is our third (annual) trip with our dear friends Matt and Mackenzie.  We have successfully stayed true to our goal of going out of the country at least one time per year for the past four years, and hope to continue this tradition for many years to come.

Along with leaving the country comes an obligation to clean out the fridge.  For me, this is fairly easy since my refrigerator is only 3 feet tall.  Last night I pulled out all the veggies that needed attention, some leftover chickpeas, and made a vegetarian curry.  You could easily make this vegan if you left out the butter at the beginning.  This recipe is perfect for whatever vegetables you have on hand.

Vegetarian Coconut Curry

• 2 tablespoons olive or grapeseed oil 
• 2 tablespoons butter 
• 2 tablespoons yellow curry powder, salt free 
• 1 teaspoon red curry paste (I used Thai Kitchen) 
• 1/2 teaspoon ground coriander 
• 1/8 teaspoon red pepper flakes 
• 1 onion, diced 
• 3 garlic cloves, minced 
• 2 celery stalks, chopped 
• 1 carrot, halved lengthwise then cut into 1 inch long sections 
• 5 small red potatoes, cut into 8 pieces each 
• 1 cup canned or pre-soaked chickpeas (garbanzo beans) 
• 1 block firm tofu, cut into 1 inch cubes 
• 1 15 oz can coconut milk 
• 1 cup vegetable stock (or water) 
• 1 bunch broccoli, cut into florets 
• 1 green pepper, 1 inch dice 
• Salt to taste 

1. Heat butter and oil in large pot or dutch over over medium low. Add curry powder and stir to form an aromatic paste. Stir in curry paste, coriander and red pepper and heat for about 1 minute more. 
2. Add onion and cook until softened, about 5 minutes. Stir in garlic and celery, cook 1 minute. 
3. Stir in potatoes, chickpeas and tofu and reduce heat to lowest setting. Cook entire mixture for 5 minutes to allow flavors to blend 
4. Add coconut milk and stock and allow to come to a simmer. 
5. Cover and cook 20 minutes until the potatoes begin to soften. 
6. Add the broccoli and pepper and recover for 5 more minutes, or until broccoli is softened. 
7. Salt to taste and serve over rice or flat bread.

Our past adventures in a few photos:

2009: Portugal

2009: Spain

2009: Greece

2010: Peru

2010: Bolivia (summit of 19,975 Huyana Potosi)

2010: Bolivia (view from summit)

2010: Costa Rica

2011: Turkey

Baked Tofu--one recipe, endless options

Tofu is well known as a vegetarian or vegan staple.  It is high in soy protein (9 grams per 4oz serving), and can adopt any flavor.  It also is remarkably cheap.  However, many despise its somewhat "slimy" texture, or want to migrate from the basic stir fry recipe.  Enter: baked tofu.  While baking tofu takes a bit longer, it has deep flavor and bolder consistency.  The longer you bake it, the chewier it will get.   

I used the marinade below, but any sauce with a low oil content will work.  Since tofu is so absorbent, a very oily sauce will yield a greasy mess. 

Baked Tofu

Adapted from thekitchn.com

·         1 block extra firm tofu

·         3 tablespoons sesame seeds

·         ¼ cup soy sauce

·         1 teaspoon powdered ginger

·         1 teaspoon curry powder

·         Black pepper

1.   Rinse tofu and pat dry with paper towels, place on a plate between paper towels, put another plate on top and weight with a can, allow to sit for 5 minutes to remove some more of the water

2.   Place everything except tofu and sesame seeds in a medium bowl and cut tofu as desired, strips are good for dipping, cubes for croutons or larger to maintain some silky texture

3.   Add tofu and allow to sit 15 minutes

4.   Heat oven to 350 degrees and spray or wipe cooking oil over a large baking sheet or in a baking pan

5.   Lay out tofu in a single layer, sprinkle seeds over and bake tofu 10 minutes, flip and bake 10 more minutes. 

6.   The longer you bake, the chewier the tofu will become, up to about 40 minutes.