Pad Thai Recipe

In our quarterly E-newsletter we like to include a fun recipe that pertains to one of our vacations. In this issue our Marketing Director, Paul Williams, offers up his preferred recipe for Pad Thai—a dish he learned about while traveling in Thailand. You can visit Thailand with VBT on our Exploring Northern Thailand bicycling vacation. Enjoy the recipe!

Pad Thai is a common street food in Thailand and it is usually cooked in small batches, very quickly. You can make this recipe in two batches, and just use half of all ingredients listed below in each batch. Usually, the Pad Thai sauce is created from tamarind paste, fish sauce, chili sauce, etc.  However I’m recommending a shortcut as there are some very good Pad Thai sauces or pastes available at most grocery stores.

This recipe takes only minutes to cook but there is about 15 minutes of prep time for chopping the ingredients and cooking the noodles.  Do not start to cook until the wok is hot. Put the oil in and drop one piece of carrot in to be sure—if it sizzles, you are ready to go.

Ingredients (serves four)

8 ounces package of pad thai (rice) noodles
4 tablespoons of vegetable oil for cooking
3 cloves of fresh garlic (minced)
¼ cup of carrots- cut into 2 inch long, thin (1/8 inch) stripsPad Thai
¼ cup of chives, cut to 1 inch length
8 large fresh peeled shrimp
8 ounces of chicken–cut into ¾ inch chunks
1 ½ cups of fresh bean sprouts or a 14 ounce can
2 large eggs–whisk and keep in a small bowl
1/3 cup of pad thai sauce or 6 tbsp of paste
¼ teaspoon of red pepper flakes
1 lime, cut into 8 sections (garnish)
¼ cup of chopped unsalted peanuts (garnish)
½ cup of fresh cilantro (garnish)

Cooking directions

- Pre-soften the noodles before you start to cook by putting the noodles in a pan of hot water and letting them soak for 10- 15 minutes. You want them to be soft, but not too expanded and soggy, as they will cook a bit longer in the wok.

- Heat the oil in the wok.

- Add the carrots and cook for 2 minutes

- Then add the chicken and the garlic, stirring it for 3 minutes, or until chicken is cooked through

- Add the shrimp and keep turning for 2 minutes.

- Add the bean sprouts and keep turning for 1 minute

- Mix in the cooked noodles

- Make some space in the middle of the wok and drop the egg in, stirring it into the noodle mixture

- Add the red pepper flakes and toss.

- Add  the pad thai sauce (or paste ) and mix in. Toss for one minute.

- Take the wok off the heat source. Place the pad thai in a serving  platter

- Top it with the peanuts, cilantro and chives. Place the lime sections around the edge. Encourage all to squeeze lime juice on their serving as it brings out the flavors and adds a lot to the dish. Enjoy!

Enjoy one of VBT’s Special Culinary Departures in 2014

VBT Italian Picnic

As author J.R.R Tolkein once said, “if more of us valued food and cheer and song above hoarded gold, it would be a merrier world”—and we couldn’t agree more. At VBT we think one of the best ways to culturally immerse yourself on a vacation is to fully experience the native cuisine, as the tastes of a country or region often play a major role in its cultural identity. If you enjoying cooking at home, trying new dishes or consider yourself a “foodie”, than a VBT Culinary Departure may be the perfect vacation for you. In 2014 we are offering a handful of departures that include enhanced culinary experiences like cooking classes, food and wine tastings, market excursions and conversations with local chefs. In addition to everything you’d expect on a VBT vacation, you’ll also learn about growing, preparing, cooking and (most importantly) tasting the regional cuisine. Take a look at which of our bicycling and walking vacations will have special culinary departures during the coming year…

Tuscany Cooking Class

The Amalfi Coast & Capri - March 26, 2014
Braiding Mozzarella
Few places can rival the dramatic beauty of the Amalfi Coast, an enchanting region where soaring, rugged mountains plunge suddenly to meet the sparkling azure waters of the Mediterranean Sea.  We’ll walk ancient footpaths, explore the fascinating ruins of Pompeii, and stroll through winding cobblestone streets on the famed isle of Capri. But we’ll also partake in the time-honored techniques for mozzarella-braiding and learn how to make an Italian gelato, prepare our own wood-fired pizza with chef Michele at his pizza restaurant, sample fresh breads at a local bakery in Bomerano, and visit a typical local ‘orto’ (vegetable garden) and then enjoy the crispy organic vegetables for lunch!

Spain: Under the Andalusian Sky – May 9, 2014
Here in the sunny south of Spain, we’ll embrace the nation’s diverse heritage through visits Jamonto Christian cathedrals that once stood as Moorish mosques, by unwinding during an Arab hammam massage and by enjoying the region’s varying cuisine. We’ll dine with locals and even learn the ancient methods of curing and thinly slicing the world renowned regional cured ham—jamon iberico. We’ll also enjoy an evening walking tour of Cordoba while sampling traditional tapas, learn the secret to making the perfect gazpacho, and meander through a typical Spanish market with a local chef.  And when we’re not experiencing village life, we’ll be enjoying peaceful rides past olive groves, through rustic farmland and along delicate plains, ending the day at charming 4- and 5-star hotels.

Tuscany by the Sea – September 26, 2014
IMG_5479
Come discover a hidden pocket of Tuscany: the unspoiled Maremma region. The cycling paths here reveal historic towns, nature reserves and sweeping views of the countryside while a hearty meal made from the freshest local produce is your reward every night. We’ll sample wines and olive oils made right at your agriturismo and take part in a pastry-making demonstration. We’ll also learn how to make pasta in different shapes at a fun authentic cooking class at La Parrina, taste award winning cheeses and enjoy the savory DOP ‘Cinta Senese’ cold meats from the pigs bred only in the region.

Journey through Vietnam - November 18, 2014
An unforgettable Far East adventure awaits in the breathtaking landscapes of Vietnam. OnVietnam Marketa vacation of a lifetime we’ll travel by bike, boat and rickshaw, meeting with local friends and exploring a myriad of wonders, both natural and man-made. With the help of our local Trip Leaders, we’ll explore Hanoi’s 19th-century Dong Xuan market, which is full of foodstuffs that will tantalize, intrigue, and even startle you! We’ll also take part in a private cooking class at one of Hoi An’s most popular restaurants and prepare some tasty treats at a private cooking class at Saigon Cookery Art. Some bonus features include discovering the vibrant, everyday cooking traditions of the Mekong Delta as we tour My Tho market and participating in a tea ceremony and conversation with the monks at Thien Mu Pagoda.

For more information or to reserve a spot on one of these fantastic departures please visit http://bit.ly/VBTCulinary to view detailed itineraries or to sign-up for the latest full catalog of all of VBT’s vacations. If you would like to speak with one of our Tour Consultants, please call 800-245-3868, available Monday-Friday from 8:30am to 6:30pm EST.