• Pad Thai with Forest Collins

  • Nov 12 2021
  • Length: 16 mins
  • Podcast

Pad Thai with Forest Collins

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  • Summary

  • Forest Collins is a cocktail expert and a kitchen whiz. She's asking for help choosing wine and cheese for a recipe that hails from far beyond France's borders. Her Pad Thai offers the perfect blend of sweet, savory, and sour flavors. Both Emily and Caroline are looking at the herbal notes present in this classic dish for inspiration in their pairings.

    Ingredients
    200 grams 5ml rice noodles
    80 ml water
    80 ml fish sauce
    teaspoon tamarind paste
    teaspoon red curry paste
    1 cake of palm sugar (it usually comes in little hard cakes, otherwise, 1/3 cup of palm sugar or a brown sugar)
    3 handfuls beansprouts
    coriander
    spring onions
    10 - 12 shrimp
    1/2 cup of peanuts roughly chopped
    2 eggs
    2 cloves garlic chopped
    tofu (optional)
    vegetable oil
    Lime wedges (for garnish and juice)

    Recipe
    Put palm sugar cake, water, tamarind paste, curry paste and fish sauce in a pan and heat until all mixed together and sugar melted. 
    Put noodles in a large bowl with warm water and let sit an hour until they are soft
    Heat a couple of tablespoons of vegetable oil in large pan or wok
    Add noodles and fry them until they cook a bit (3 minutes) They will start to stick together a bit, but don't worry, they will come apart when you add the liquid
    Add chopped garlic and let cook a bit.
    Start adding the sugar/water/paste/sauce liquid and moving the noodles around so they loosen up
    Add the eggs and let them sit and cook a bit and then break them up and mix around with the noodles
    Add the shrimp and let them cook through 
    Add a handful of sprouts and let them cook a bit

    NOTE: it is better to do the above in two batches, but I'm lazy and do it all in one and it works okay

    Take four bowls or plates and at sprouts to each one
    Top with the noodle mixture
    Top with spring onions, coriander, chopped peanuts, and a lime chunk

    You might have to work with the recipe a few times to get your timing and pans right. It works differently for me with different pans.


    Find Us Online
    Website: https://www.parisundergroundradio.com/cheztoi
    Facebook: https://www.facebook.com/parisundergroundradio
    Instagram: https://www.instagram.com/parisundergroundradio/


    Credits
    Host: Caroline Conner https://www.parisundergroundradio.com/carolineconner; Website: www.winedinecaroline.com, www.lyonwinetastings.com
    Host: Emily Monaco https://www.parisundergroundradio.com/emilymonaco; @Emily_in_France. Website: http://www.tomatokumato.com, http://www.emilymmonaco.com
    Producer: Jennifer Geraghty https://www.parisundergroundradio.com/jenniferfoxgeraghty; @jennyphoria; Website: http://jennyphoria.com


    Music Credits
    Theme music by “A Night Alone” by TrackTribe
    https://www.youtube.com/watch?v=HIcecTd3dTI


    About Us
    Maybe the best thing to come out of lockdown is the surge in creativity of our home-cooked meals. The Chez Toi podcast wants to take these meals one step further and pair your new creations with the perfect wine and most complementary cheese. Hear from the home cooks themselves as they describe the dish and its inspiration.
     
    Then, wine expert Caroline Conner and cheese expert Emily Monaco will work their magic to show you how a simple recipe can be transformed from an every day at-home experience into a gourmet meal chez toi. 

    If you have a recipe you would like to contribute, please email hello@ParisUndergroundRadio.com. We would love to hear from you!
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