Pad Thai Noodles

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Travis was so excited for his latest Raddish Kids box, the Taste of Thailand, that it meant a special trip to the grocery store and racing home to get cooking! As we shopped, we brought along the Thai ingredient scavenger hunt, tracking a down a few items not in the recipes, too, like bird chiles and fish sauce.

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We debated which of the three recipes to make first, and settled on the most iconic: Pad Thai Noodles.

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First, cook 8 ounces wide rice noodles: bring water to a boil and add the noodles. Turn off the heat and let stand 8 to 10 minutes. Drain and rinse with cold water.

Meanwhile, we smashed, peeled, and minced two garlic cloves and placed in a bowl.

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Slice 4 green onions and add to the bowl. For this step, I still have Travis hold the handle of a knife with me and guide his hand so he can feel the motion.

Squeeze the juice from two limes and add 3 tablespoons to the bowl. Travis wanted to sip the leftover lime juice! He was thrilled discovering all the smells and tastes of the Thai kitchen.

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Next, add 1/3 cup brown sugar and 1/3 cup soy sauce to the bowl. Travis used the whisk (his keepsake from his kit) to mix this all together!

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Heat 1 tablespoon canola oil in a large skillet over medium-low heat. Crumble in one-third of a package of firm tofu. Add 1/4 teaspoon turmeric and cook for 2 minutes.

Add the cooked noodles and the sauce; continue to cook for 3 minutes.

Add about 1/2 cup chopped fresh cilantro (i.e. the leaves from one small bunch), 1 cup sprouts, 1 cup shredded carrot, and 1/2 cup chopped peanuts.

Travis was so proud!

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“I love Thailand [sic] food,” he declared, dining noodle by noodle. As he ate, we read more about the skill of whisking. We also discussed the mix of the five flavors in the dish, and I helped him figure out which ingredient added which flavor for the “perfect harmony”. He correctly identified lime for sour, brown sugar for sweetness, etc.

Stay tuned for more Thai recipes soon!


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