Pad Thai & Spring Rolls

**I am not a food photographer. Hopefully these not-so-great pictures won't prevent you from trying the recipes.**

I have found a lot of recipes for Pad Thai, and they all seem quite different. I tried this one because it called for ingredients I had, and we liked it. We eat it quite often. The garnishes add a lot, so don't skip them; at least use the peanuts and either scallion or cilantro. You may be able to find rice noodles in your grocery store ethnic food section; if not they'll definitely be in an Asian market.

Pad Thai -- by Annie Chun

• 4 tbsp vegetable oil or canola oil (divided)
• 2 cloves garlic, minced
• 4 shallots, thinly sliced (or onion)
• 8-10 fresh medium sized prawns, cleaned and deveined (or 8 oz. chicken or diced tofu)
• 2 eggs, lightly beaten
• 8 oz rice noodles, cooked
• 1 cup fresh bean sprouts
  

Sauce

• 4 tbsp lime or lemon juice
• 3 tbsp fish sauce
• 3 tbsp sugar
• 1-2 pinches crushed chilies or pepper flakes
  

Garnish

• 2 tbsp chopped fresh cilantro
• 3 tbsp chopped roasted peanuts
• 3 tbsp scallions, thinly sliced
• 1 lime, cut into wedges
  

*Note: If you're going to scramble the eggs in the same pan you use for the rest of it, use a non-stick pan. If not, scramble them separately and then add them to the rest. - H

Heat 2 tbsp oil in wok or pan over high heat. Add garlic, shallots and prawns to pan and cook until prawns are opaque. Transfer to plate. Add remaining 2 tbsp oil to pan then pour in eggs; stir until cooked, about 1 minute. Reduce heat to low, add sauce and noodles to pan and mix well. Then, add cooked prawns and bean sprouts to noodles and toss. Garnish with cilantro, peanuts, scallions, and lime wedges.

Spring Rolls

We love to eat these at a Vietnamese restaurant nearby, and they are pretty easy to make. I don't use a recipe; I just tried to re-create them. They are light and fresh, but you must pair them with a dipping sauce or they are bland. These are SO much better than fried summer rolls!

The wrapper is rice paper. You'll probably have to go to an Asian market for this unless your grocery store has a really good ethnic food section. I use 2 wrappers per roll because they tear. Soak wrappers separately in warm water to soften them. Place the filling in the center and roll it like a burrito, folding in the sides. As it dries it will stick together.

Filling: You can really use whatever you want. Some ideas:

• rice noodles, or even rice
• shredded cucumber
• shredded carrot
• chopped scallions
• mint, basil or cilantro leaves
• shrimp, chicken, beef or pork
• bean sprouts
• sliced bell pepper
• shredded lettuce

I like to pair them with a peanut dipping sauce such as this one.