The weather was in the 80's, the sun was shining and there was a gentle breeze all day. A perfect day for flying.
Went out for a fun day with the folks and watch PapaG fly his UAV (unmaned aviation vehicle) in the open fields of grass. Unlike the other models that he had, this one is so quiet as it sliced through the air, doing circles with great ease. The electical plane was an awesome toy to watch as he made dare-devil stunts with his remote control. The whole family loved watching the show.Made phad thai noodles for the family and used a recipe that was new to me. There are so many variations of phad thai noodles out there to try yet, and I happened to have this one on-hand.The definition found in wikipedia showed Pad Thai (or Phad Thai, Thai: ผัดไทย, IPA: [pʰat tʰai], "Thai style frying") as a dish of stir-fried rice noodles with eggs, fish sauce (Thai น้ำปลา), tamarind juice, red chilli pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts and coriander. It is normally served with a piece of lime, the juice of which can be added along with the usual Thai condiments. In Thailand, it is also served with a piece of banana flower.
Phad Thai Noodles
4 oz flat rice noodles
2 tbs plus 1 teaspoon sugar
1 tbs peanut butter
2 tbs plus 1 teaspoon Southeast Asian fish sauce (used soy sauce)
2 tbs rice vinegar
1/4 cup oil
2 large eggs, beaten with a pinch of salt
1 lb pork tenderloin
3/4 teaspoon crushed red pepper flakes (omitted)
2 tsp minced garlic
2 shallots, thinly sliced
1 cup cubed firm tofu (omitted)
3 garlic chives(white and green parts), cut into 1/2-inch pieces,
2 scallions, chopped
1 1/4 cups mung bean sprouts
1/3 cup salted roasted peanuts, chopped, plus additional for garnish
For serving: Lime wedges, Sri Racha sauce (Thai hot chili sauce) Put the noodles in a medium bowl with hot water to cover. Soak until tender, about 30 minutes. Drain and set aside. Whisk the sugar with the fish sauce and vinegar in a small bowl.
Heat a large skillet over medium heat until hot and add 1 tablespoon of oil. Pour in the eggs, tilting the skillet as you pour to make a thin, even coating of egg. Cook until just set, about 45 seconds. Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
Add another 1 tablespoon of the peanut oil to the same skillet and heat over high heat. Add the pork, 1/2 teaspoon of the pepper flakes, and salt, to taste. Stir-fry until the pork are cooked through, about 2-5 minutes. Transfer to a plate.
Heat the remaining 2 tablespoons peanut oil over high heat. Add the garlic, shallots, and remaining 1/4 teaspoon red pepper flakes and stir-fry until lightly browned, about 1 minute. Add the tofu and cook about 2 minutes more. Add the noodles and cook, tossing, until lightly coated with the garlic mixture, about 1 minute. Add the fish sauce mixture and large chives pieces and heat through. Stir in the cooked egg and pork, 1 cup of the sprouts, and the 1/3 cup peanuts and toss until hot. Divide the Phad Thai among plates and top with the remaining sprouts, additional peanuts, and chopped scallions. Serve immediately with the lime wedges and Sriracha chili sauce.
Recipe adapted from Food Network
Note: Added a couple of ingredients like paprika, peanut butter and garlic chives, used some substitutions and ommited some ingredients to suit my family's taste. It was an easy recipe and the kids enjoyed it.