Pineapple Pad Thai
Recipe, post and photo by Adriana Velez of What I Made for Dinner.
1 package rice noodles
1 tablespoon tamarind paste
1 1/2 tablespoons fish sauce
1 tablespoon lime juice
broccoli, chopped and lightly steamed
1 fresh pineapple or 1 can of pineapple rings, cut into 1" cubes
1 pound pork loin or tofu cut into 1" cubes
1/2 cup canola oil
2 teaspoons minced garlic
1 teaspoon minced ginger
2 large eggs, lightly beaten
1/3 cup chopped salted peanuts
1 bunch mint, chopped
1 lime, cut into wedges
1. Place the noodles in a bowl and cover with cold water. Let sit for 1 hour. Meanwhile, in a small bowl, whisk together the tamarind paste, fish sauce, sugar, lime juice and 1/4 cup water; set aside.
2. Drain the noodles. Set a wok over high heat for 1 minute, then add the oil and heat until almost smoking. Add the garlic and ginger; saute for 30 seconds. Add the pork and saute until almost cooked through, 5 minutes. Transfer to a plate. [Skip this step if you're using tofu.]
3. Add the noodles and stir-fry for 1 minute. Pour in three-quarters of the tamarind sauce and toss to coat the noodles. Add more sauce if needed. Cook until the noodles are al dente, then push them to one side of the wok and scramble the eggs in the remaining space. Add the protein whatever, broccoli, pineapple, and half the peanuts. Toss to mix. Divide among plates and garnish with the remaining peanuts, the mint, and lime wedges.