Pad Thai harmonious balance of flavors, notes

(May 15, 2009) The 21st century marketplace is stepping into an unfamiliar era, a time of enormous change and uncertainty characterized by a global economical crisis.

As food prices soar, so too does insecurity in the international community, as wealthy countries continue to have plenty and impoverished nations can't get enough.

Good food does not have to be expensive, however, and even in times of extreme adversity simple things can make life better.

On Dec. 26, 2004, Thailand was devastated by a tsunami. The worst natural disaster ever to strike that country caused severe damage to property, the environment and the economy. Fishing and tourism suffered tremendously; lives changed forever.

I am mesmerized by the resilience of this nation and have had the pleasure of dining at some of the most glorious Thai restaurants in the country. I hope some day I have the opportunity to travel to Thailand so I can experience firsthand the food that has pleased my soul.

Pad Thai is Thailand's most well-known noodle dish. The result is a harmonious balance of flavors and notes. Symphonies of taste touch the heart and spirit of all. Allow

yourself to compose and experience the bounties of different cultures.

"Thank you" in Thai is khop khun, and with this dish, guests will be exclaiming, "Khop khun, khop khun, khop khun."

PAD THAI

Ingredients

2 tablespoons palm or granulated sugar

1 tablespoon tamarind paste (can be purchased at an Asian market or online)

3 tablespoons fish sauce 2 tablespoons rice vinegar 2 tablespoons lime juice 1 teaspoon smoked paprika 1 teaspoon kosher salt 1/2 cup canola oil 8 ounces rice stick noodles 2 teaspoons minced garlic 1 tablespoon minced shallots 1/2 teaspoon roasted chilies 1/2 cup fresh coriander, roughly chopped 1/3 cup julienned firm tofu

2 eggs

8 medium shrimp, peeled and deveined

1/8 cup each chicken, seafood stock 3 chopped green onions 1 cup bean sprouts

1/3 cup chopped, roasted peanuts

Thai basil leaves and 1 lime cut into wedges for a garnish (fresh basil can be substituted for Thai basil)

1. Combine sugar, tamarind, fish sauce, limejuice, paprika, salt and vinegar in a bowl and mix well.

2. Soak noodles in very hot water for 5 to 10 minutes and drain. Set aside. The noodles should be flexible and solid, not completely expanded or soft. You can always add more stock in the pan while cooking, but you can compensate for over cooked pasta.

3. Heat oil and stock in a wok over high heat. Add garlic, shallots, and chilies cilantro and sauté, constantly stirring. Add raw eggs and stir until cooked.

4. Add noodles, tofu and shrimp and sauté until noodles begin to soften, 2 to 3 minutes.

5. Add sauce (step 1) and coat mixture evenly. Turn heat down to medium and cook until noodles absorbs most of the sauce.

6. Stir in green onions, sprouts and half of the peanuts. Toss well and serve immediately. Sprinkle remaining peanuts on top and serve with Thai basil and a wedge of lime.

Secret Ingredient: Communication: "The single biggest problem in communication is the illusion that it has taken place" … George Bernard Shaw