Satay:
* 4 oz hoisin sauce
* ¼ cup chili garlic sauce
* 2 T honey
* 2 T rice vinegar
* 1 T toasted sesame oil
* 1 lb. pork tenderloin, trimmed
Preheat grill to medium-high heat.
Simmer hoisin, chili garlic sauce, honey, vinegar, oil, for the satay in a saucepan over medium-high. Cook marinade 5 minutes, then set it aside to cool.
Prepare pork, cutting it first into thirds lengthwise, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, each 4- to 6-inches long. Toss pork strips in the marinade, then thread strips onto skewers.
Arrange satay on the grill so the skewers extend over the edge; cover and cook 3–4 minutes. Flip satay, baste with marinade, then grill until cooked through, 3–4 minutes more.
Pad Thai:
* 8 oz. (SERVES 2) Pad Thai rice noodles (thin, flat linguini-like noodles)
* 4 cloves garlic, minced
* 1 shallot (OR 1/4 cup red onion), finely chopped
* 2 cups bean sprouts
* 2 green onions, sliced
* 1/3 cup fresh cilantro chopped
* 1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
* lime wedges for serving
Pad Thai Sauce:
* 3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
* 1/4 cup hot water
* 3+1/2 Tbsp. soy sauce (or gluten-free soy sauce)
* 1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
* 3 Tbsp. brown sugar
Preparation:
Place Rice noodles in a pot of cold water for 1 hour, drain.
Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.
Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.
Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.
To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).
* 4 oz hoisin sauce
* ¼ cup chili garlic sauce
* 2 T honey
* 2 T rice vinegar
* 1 T toasted sesame oil
* 1 lb. pork tenderloin, trimmed
Preheat grill to medium-high heat.
Simmer hoisin, chili garlic sauce, honey, vinegar, oil, for the satay in a saucepan over medium-high. Cook marinade 5 minutes, then set it aside to cool.
Prepare pork, cutting it first into thirds lengthwise, then in half crosswise to make 6 pieces. Finally, slice each piece in half lengthwise to make 12 strips, each 4- to 6-inches long. Toss pork strips in the marinade, then thread strips onto skewers.
Arrange satay on the grill so the skewers extend over the edge; cover and cook 3–4 minutes. Flip satay, baste with marinade, then grill until cooked through, 3–4 minutes more.
Pad Thai:
* 8 oz. (SERVES 2) Pad Thai rice noodles (thin, flat linguini-like noodles)
* 4 cloves garlic, minced
* 1 shallot (OR 1/4 cup red onion), finely chopped
* 2 cups bean sprouts
* 2 green onions, sliced
* 1/3 cup fresh cilantro chopped
* 1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
* lime wedges for serving
Pad Thai Sauce:
* 3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
* 1/4 cup hot water
* 3+1/2 Tbsp. soy sauce (or gluten-free soy sauce)
* 1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
* 3 Tbsp. brown sugar
Preparation:
Place Rice noodles in a pot of cold water for 1 hour, drain.
Dissolve the tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir well to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Reserve.
Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.
Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if noodles begin to stick and burn.
Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.
To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).
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