How to Fix Bad Takeout Pad Thai (Recipe)

Photo by Hidden on Unsplash

There is one rule with Pad Thai: don't order it from anywhere but a Thai restaurant. And yet I keep doing it anyway,

Okay, maybe some non-Thai places do make good Pad Thai-- just none that I've found. I'm currently stuck in a Thai-restaurant desert. I should really find a recipe and try making it myself. But we have a Chinese place nearby that my SO likes. Unfortunately, aside from the excellent spring rolls, it has a severely limited selection of vegetarian options, which is a problem because spring rolls aren't exactly a meal. So the vegetarian Pad Thai called to me like a Siren.

And turned on me like a Siren too. 

There was no tofu. No peanuts. No fresh bean sprouts. No cilantro. Instead I got standard Chinese stir-fried vegetables and really off-putting noodles that smelled strange. Yeah, I don't know what that restaurant is thinking-- their other food is great (from what little I've tried and what I've been told). 

There was too much to waste (and it wasn't exactly cheap), so I decided to do what I could.

 

Improved Takeout Pad Thai 

fresh or leftover takeout Pad Thai

extra firm tofu

oil for cooking 

dry roasted peanuts, whole or chopped

peanut butter

hot pepper flakes/crushed red pepper 

fresh bean sprouts 

fresh cilantro 

(The add-ins are all optional. The key is to figure out what your bad takeout is missing and replace it without going to too much effort. Amounts are all adjustable, based on how much Pad Thai you have.)

Pat tofu dry and cut it into cubes. Heat a small amount of oil in a pan and fry tofu cubes over med-low heat, turning occasionally, until golden brown. If you want crispier tofu, coat in cornstarch before frying and use more oil.

If noodles are cold/leftover, put them in the pan with the tofu to reheat them (drain oil first). If the Pad Thai is still hot, place it in a large bowl so that ingredients can be mixed in. 

Add 1 to 2 tablespoons of peanut butter to the pan with the tofu and Pad Thai and stir until it softens and coats the noodles. As it's heating, stir in whole peanuts (if using) and hot pepper flakes to taste. Stir well to combine everything. Remove from heat and portion into serving dishes. If Pad Thai was set aside, add the mixture from the pan to it and stir well before dividing into serving dishes.

Top with fresh bean sprouts, chopped peanuts (if using), and fresh cilantro. Serve.

 

I got two more meals by doing this with my leftovers. The add-ins hit the spot, and though it wasn't exactly authentic, it was still really good. So good, I might even get the bad takeout again the next time I'm craving Pad Thai. 

Do you have your own techniques for improving bad takeout? Share in the comments...

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

My Books 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

 

 

Dandelion Flower Syrup (Recipe)

No matter how you feel about dandelions (I'm a fan myself), there's no denying they're delicious. Most of you probably know about the leaves, which are excellent both raw and cooked. But you might not realize that the flowers are also edible (and delightful). I wrote about making dandelion flower syrup years ago, but looking over that post again, I realized it needs work. Hopefully this time I'll explain things better, because this is a recipe everyone should try (unless you're allergic to dandelions or plants in the aster family).

 

Dandelion Flower Syrup 

fresh-picked dandelion flowers 

water 

granulated or superfine sugar 

(Approximate amounts are given below. You can adjust recipe, as long as you keep a 1:1 ratio of sugar to water.)

Pick dandelion flowers, making sure not to get them from roadsides or areas that have been sprayed with pesticides. A medium bowl of flowers will yield about 2 cups (473 mL) syrup. If you want to pick more flowers, have some help for the next part-- it's labour intensive! Once picked, you might want to spread the flowers on paper or a towel (in the shade) for about 15 minutes to give any insects a chance to leave (although I've never encountered many on the flowers I've picked).

Next, you'll need to separate the petals from any leafy bits. Twisting the bulbous part of the stem at the base of the flowers helps detach the petals; after that, pick out any leaves. Leaves will make your syrup bitter, so make sure to remove all of them. Warning: your fingers and nails will get stained, but it should wash off (the nail staining might last a day or two).

A medium bowl of flowers yields a small bowl of petals, somewhat densely packed (about 1 to 1 1/4 cups or 250 to 300 mL). At this point, if you want, you can put the petals in the fridge for 1 to 3 days before proceeding with the syrup.

When you're ready to make the syrup, rinse the petals, then place half in a med-small pot (you don't want a pot that's too large, but you do want to leave room for the syrup to boil and expand). Cover the flowers in about 2 cups (473 mL) of water, and bring to a simmer, covered. Simmer for 7 to 10 minutes. Use a sieve to strain petals from the liquid, and return liquid to the pot. Press drained petals with the back of a spoon to squeeze out any remaining liquid, then discard them. Repeat process with the other half of the petals, putting them back in the reserved liquid. 

Once the petals have all been removed from the liquid, add sugar. Boil uncovered on low heat until you get a syrupy consistency, 15 to 20 minutes after the sugar has dissolved. Watch carefully to prevent burning.

After the syrup has been removed from heat, allow to cool. If the syrup is too thin after it cools, you can boil it again (uncovered) for another 10 minutes, or until it thickens (you may also need to add a bit more sugar). Once you have the desired consistency, pour into sterilized jars or bottles. Keep refrigerated or in the freezer (freezing helps prevent crystallization).

Syrup tastes like honey. Use over fruit, pancakes, waffles, cereal, oatmeal, ice cream, desserts, in tea, and anywhere else you'd like.

Makes about 2 cups (473 mL)

Petals, leaves removed

Petals, covered in water in a pot

The liquid after boiling the petals. The cloudiness disappears once it's boiled with sugar.

 

The syrup beginning to boil. The foam around the edges was gone by the time my syrup was done, but if any remains, you can skim it off and discard it.

 

 

As syrup boils, it expands. Watch carefully so it doesn't boil over!

 

Finished syrup is a deep, clear colour. Tip: spraying nonstick cooking spray, or coating the inside of your measuring cup with oil helps sticky liquids like honey and syrup pour out easily.

When syrup is ready, the top will look "thick" like honey, instead of watery. It will thicken more as it cools.

  

Have you ever cooked with dandelions? Do you have any questions about making this syrup? Share in the comments...

If you want to read about a vampire that gets creative with herbs, check out my books!

 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas

 

 

 

 

 

Recipe: Slow-Simmered Pasta Sauce

A delicious vegan sauce that's a hit even with diehard carnivores!

 

Slow-Simmered Pasta Sauce 

1 litre (approx. 4 cups) tomato juice (you can also use crushed tomatoes, thinned with a little water)

1 med-lg yellow onion, chopped 

2 to 3 garlic cloves, minced 

250 g (8 oz)  cremini/brown/baby bella mushrooms, chopped coarsely

1 large sweet bell pepper, chopped

3/4 tsp dried oregano, crushed

1 dried bay leaf

1 Tbs fresh basil, chopped

1 Tbs dried parsley (or a small bunch of fresh leaves, stems removed and leaves chopped)

1 tsp crushed red pepper flakes, or to taste (optional)

Salt and pepper, to taste

Good quality olive oil 

Your choice of fresh or dried pasta 

 

Pour 1 to 2 Tbs olive oil into a large pot (enamelled cast iron, if you've got it). Heat over med-low heat and add onion. Stir until softened and translucent, then add garlic and mushrooms. Once the mushrooms are softened (about 5 minutes), add in pepper. Cook, stirring, for another minute or two.

Add tomato sauce/crushed tomatoes to the pan with the vegetables. Stir well. Add in oregano, bay leaf, basil, parsley, crushed red pepper flakes (if using), and salt. Stir again, then cover pot with lid. Let simmer for 30 minutes.

Remove lid from pot and stir. Taste and adjust seasonings (at this time you can add in some ground black pepper, if desired). Lower heat so that the sauce is lightly simmering, and partially place lid back on (leaving a gap for steam to escape). Leave on a low simmer for two or more hours, stirring occasionally (once every 30 minutes). The sauce doesn't need to be watched constantly, so you can do other things while it's cooking (but it does need to simmer that long). If sauce gets too thick as it's cooking, add a little more tomato juice, broth, or water.

Sauce is ready anytime after the 2 hour simmer (although the longer you can let it go, the better). Remove bay leaf. Cook pasta according to package directions.

As soon as pasta is cooked and drained, place in individual bowls or plates, and add a generous amount of sauce. Add some grated cheese, if you want (I like Asiago) and serve with a salad and bread on the side.

Serves 2 to 4

 

Variations

1. Add a bunch of washed, chopped spinach to the pan when you add the tomato sauce. 

2. Chop a small zucchini and add the pieces to the pan when you add the bell pepper.

3. Add some butter to the olive oil when cooking the vegetables, or stir 1 to 2 Tbs of butter into the sauce after simmering.

The basic ingredients. I had mini sweet peppers on hand, so I used the equivalent of a bell pepper.

I meant to take more pictures, but got distracted and forgot (oops).

Feel free to ask any questions you have in the comments. And if you make this, let me know how it turned out. Don't forget to get my books (links follow)! 

My Books 

Bleeding Heart

Love Lies Bleeding

Blood Magic

Tooth & Claw

(Links take you to all available stores. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas

 

 

 

Recipe: Lentils with Tomatoes

 Easy, healthy, cheap, delicious: this recipe has it all! 

Lentils with Tomatoes 

1 quart (4 cups) water

1 cup dry green or brown lentils, picked through and rinsed

3 Tbs olive oil

1 large red, orange, or yellow sweet pepper, chopped

1 medium-large onion, chopped

2 cloves garlic, chopped 

1 can 540 mL (approx 18 oz) canned diced tomatoes

salt and pepper to taste

crushed chilies to taste (optional)

 

Bring water to boil and stir in lentils. Lower heat and simmer for 20 minutes.

Heat olive oil in a large skillet over medium heat. Add onions, peppers, and garlic; cook, stirring until softened. Mix in tomatoes, salt, pepper, and chilies, if using. Stir in lentils, reduce heat, and simmer 20 minutes, or until lentils are tender. 

Serve with rice or bread, if desired. (Tip: Cook rice while mixture is simmering. When rice is ready, stir in about a teaspoon of butter. Mix well and serve.)

Serves 3 to 4 as a main dish 

 

Our local store had these small sweet peppers, so I used the equivalent of one large bell pepper.

Canned tomatoes are a good choice because they tend to be on the acidic side, and lentils love acid.

 

 

Feel free to share any questions in the comments. And if you make this, let me know how it turned out. And don't forget to get my books (links follow)!

Bleeding Heart

Love Lies Bleeding

*Blood Magic

*Tooth & Claw

(Links take you to all available stores. Books marked * are free everywhere other than Amazon. Love Lies Bleeding and Bleeding Heart are also available in paperback.)

 

Cheers,

Aspasia

PS: Follow me on my official site: AspasiaSBissas.com. 

All photos by Whimsy Bower/Aspasia S. Bissas