22
minutes, then set on the top rack and broil for 2 minutes,
until golden brown.
5. Add meatballs to warm tomato sauce. Serve as a side
or atop spaghetti sprinkled with grated Parmesan.
Turn leftovers into a pizza topping.
Nutritional information per meatball (without tomato sauce):
Calories 86 (59% from fat) • carb. 2g • pro. 7g • fat 6g • sat. fat 2g
chol. 39mg • sod. 185mg • calc. 32mg • fiber 0g
Pad Thai
Nothing makes this dish better than fresh, homemade rice
noodles. Do not pass on any of the lesser-known ingredients
here, as they capture all the sweet, sour, umami flavors of
authentic Pad Thai.
Serves 6
¹⁄
³
cup dark brown sugar, packed
¹⁄
³
cup water
¹⁄
³
cup tamarind concentrate
¼ cup fish sauce
¼ cup grapeseed oil, divided
½ pound large shrimp, peeled, deveined and
butterflied
4 large eggs, beaten
9 ounces extra-firm tofu, pressed for at least 30
minutes, cubed
1 shallot, finely chopped
2 garlic cloves, finely chopped
¼ cup dried shrimp, finely ground
Big pinch of crushed red pepper flakes
¼ cup Thai sweet preserved daikon radish, diced
1 prepared recipe of fettucine rice noodles
(cooked, rinsed and drained well)
20 garlic chives, cleaned, trimmed and cut into 2-inch
lengths
3 heaping cups mung bean sprouts
¹⁄
³
cup dry-roasted peanuts, a combination of rough
and finely chopped
Toasted Thai chile powder, for sprinkling
Lime wedges, for serving
1. In a small saucepan, bring the brown sugar and water to a
boil over medium-low heat, stirring constantly, until the
sugar has dissolved. Remove from the heat and stir in the
tamarind concentrate and fish sauce. Reserve sauce.
Gather all the remaining ingredients and set them near your
cooking station. The Pad Thai cooks up quickly – so you will
want everything at arm’s length!
2. Heat a large wok over medium-high heat until hot.
Add about 2 tablespoons of oil and swirl to coat the pan.
When oil is shimmering, scatter the shrimp in a single layer
and cook, undisturbed, until firm and pink, about 45
seconds. Toss shrimp and continue to cook until fully
opaque and cooked through. Use a slotted spoon to
quickly transfer shrimp to clean bowl and reserve.
3. Add the eggs and swirl the pan to spread them into a thin
layer, as if making an omelet. Use a heatproof spatula to
gently lift the edges of omelet, tilting the wok, to let any
uncooked egg flow underneath. If the wok starts to smoke
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