BY KENNETH RICH
BAD TIE SEASON
Mix for Pad Thai Sauce: ¼ cup wine or broth 4 tbsp. lime juice OR 2 tbsp. umeboshi paste 3 tablespoons palm sugar 2 tablespoons soy sauce 1 tablespoons kelp or dulse powder 1 tablespoon toasted sesame oil ½ teaspoon chili sauce
and diner food seems Fall-ish. But Spring is Southeast Asia. As I write, the snow is coming down like coconut flour and tapioca. Craving Spring, I visit Pad Thai Land. You’re reading this in the Spring, but I hope you still want Springy! Real Pad Thai is made with tamarind and fish sauce. The Co-op doesn’t carry tamarind, but I’m hoping they’ll start. We do carry Thai Kitchen Fish Sauce. Kelp can do fishy; lime or umeboshi paste can sub for tamarind. Sliver up 4 cups of vegetables, including the (1) oniony, (2) tough, and (3) tender groups, staging each group in a separate small bowl.
(1) Onion, Dab of Garlic (2) Carrot, Turnip, Collards (3) Bell Pepper, Green Onions, Baby Bok Choy, Bean sprouts And (4) the protein group: have 2 eggs handy, cut a square of What season is your favorite Soy Boy Tofu Lin into restaurant cuisine? Is it a taste of fat sticks or have ½ Winter at the ice cream parlor, or cup canned garbanzos Summer at the burger joint down rinsed and ready. by the lake? Mexican is Early Summer, Indian is Late Summer, Bring 2½ cups of water Ru ta baga Rap | 12 | Sp r ing 2018
to a boil. Add half a box (6 oz.) of Thai Kitchen Stir-Fry Rice Noodles. Stir to wet them. Turn off the heat. Poke them down into the water, cover and let sit. Heat oil in your pan or wok and cook group (1) for 1 minute. Add (2) and cook for 1 or 2 more minutes. Empty pan into a bowl, dump the noodles in a colander, add oil, turn the heat down, and scramble the eggs. Put egg to wait with the cooked veggies. Put noodles in the empty pan, turn up the heat. They’re a bit hard, but they’ll soften. Add the Sauce in stages, stirring for 1 or 2 minutes. Add (3) and (4) and stir fry for half a minute. Add the waiting cooked veggies and egg and stir until mixed. Put a lid on top, turn off the heat, and let sit for a couple minutes. Makes 4 to 6 spring-umptious servings. Serve with cilantro, sprouts, and lime wedge garnishes. Time to put on a Bad Tie and tuck into some Pad Thai! Now it’s Spring.