Menu - Week of January 12, 2009

This is going to be a busy week for us. Monday we have a PTA Board Meeting and both David and I have to attend (with the kids). We're going to eat dinner there.  Tuesday I am checking out a new book club with a friend,  but I have to eat dinner at home before we go. Wednesday, Nati is getting an art award at a different school in the evening so I have to have dinner ready to heat up when we get home. Thursday, we have a PTA General Assembly and TAKS night. They are providing dinner for the parents. Friday, it's Daniel's birthday party and we are just ordering pizza. Saturday, will be the first day that we actually have time to cook!

I am hoping to use easy recipes during the week and save the more involved ones for the weekend.  I am also hoping to use my new, Real Thai Cook book, on Saturday when we have more time.  I have been so enamored of Yan-Kit's cookbook that I totally forgot about the Thai one.  Here's my plan for the week, after looking in the fridge and the pantry to see what ingredients I have:

• Monday - Dinner at PTA meeting
  
• Tuesday - Fried Rice (leftover rice from Saturday's stir fry dinner), Tossed Salad, Orange Wedges
  
• Wednesday - Broiled Salmon, Mexican Rice, Pico de Gallo, Strawberries
  
• Thursday - Dinner at TAKS meeting
  
• Friday - Pizza at Daniel's Birthday Party
  
• Saturday -  Pad Thai (from my new Thai Cookbook!)
  
• Sunday - Grilled Steak, Roasted Potatoes, Grilled Asparagus
  

Pad Thai (from Real Thai: The Best of Thai's Regional Cooking by Nancie McDermott)

Serves 1 as a main course, 2 as an appetizer

1/4 pound dried rice stick noodles

2 tablespoons vegetable oil

1 tablespoon coarsely chopped garlic

8 shrimp, peeled and deveined

1 egg, lightly beaten

1 tablespoon fish sauce

2 teaspoons sugar

2 tablespoons coarsely chopped, dry-roasted peanuts

1 cup bean sprouts

4 slender green onions, slice in 1-inch lengths

1 lime, quartered length-wise

Soak rice noodles in warm water to cover for 15 to 20 minutes.  Meanwhile, prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 1/2 cups.  Set these by the stove as well.

Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat surface. When the oil is very hot, drop a piece of the garlic into the pan.  If it sizzles immediately, the oil is ready.  Add the garlic and toss until golden, about 30 seconds.  Add the shrimp and toss until they turn pink and are opaque, no more than a minute.  Remove from pan and set aside.

Add the egg to the pan and tilt the pan to spread it into a thin sheet.  As soon as it begins to set and is opaque, scramble it to break it into small lumps.  Remove from the pan and set aside with the shrimp.

Add the remaining tablespoon oil, heat for 30 seconds, and add the softened noodles.  Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan.  Then scrape them into a clump again and gently turn them over.  Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again.  Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets.  Add the fish sauce and turn the noodles so they are evenly seasoned.  Add the sugar and peanuts, turning the noodles a few more times.

Reserving a small handful for garnish, add the bean sprouts along with the green onions and shrimp-egg mixture.  Cook for 1 minute, turning often.  Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top.  Garnish with remaining bean sprouts and lime wedges and serve at once.

Enjoy!