Whatever you love, you are

1/2 lb narrow dried rice noodles
1 t sugar, (preferably palm sugar although light brown or granulated will work just fine)
1 T tamarind pulp dissolved in 2 to 3 tablespoons warm water
 (or substitute 1 tablespoon rice vinegar plus 1 tablespoon water)
1 T sauce
1 T sauce
3 large eggs
pinch salt
3 T peanut oil or mild vegetable oil
2 to 3 clovesgarlic, minced
2 to 3 oz firm tofu, cut into narrow strips about 1 1/2 inches long
1/2 lb (a scant 4 cups) bean sprouts, rinsed and drained
3 scallions, trimmed, smashed with the flat side of a knife and cut into 1 1/2 inch lengths
1 T dried shrimp, (optional)
1 T salted radish, (optional)
1 C roasted peanuts, coarsely chopped
2 to 4 T cilantro leaves, (optional)
Chile-Vinegar Sauce
1 lime, cut into small wedges

1. Soak the rice noodles in very, very warm water for 20 minutes.

2. Meanwhile, place the pork in a small bowl, add the sugar, and toss to coat.

3. In a medium bowl, combine the tamarind water (or rice vinegar and water), soy sauce, and fish sauce.

4. In a small bowl, lightly beat the eggs and a pinch of salt. Place all three bowls near the stovetop.

5. Place a large wok over high heat. Add about 1 1/2 tablespoons of the oil to the pan. When the oil is hot but not smoking, add the garlic and stir-fry briefly just until it begins to change color, about 15 seconds.

6. Add the tofu and press it against the sides of the wok with your spatula to scorch it a little, 10 to 20 seconds.

7. Pour in the egg mixture and let it cook just until it starts to set around the tofu, less than a minute. Use your spatula to cut the omelet into large pieces, then transfer everything to a plate and set aside.

8. Return the wok to high heat. Add the remaining 1 1/2 tablespoons oil and swirl to coat. Toss the drained noodles into the wok and stir-fry vigorously, pressing them against the hot wok briefly to sear them, then turn them and press them against the side of the wok again.

9. Move the noodles up the sides of the wok and toss in 2 to 2 1/2 cups of the bean sprouts and the scallions. Stir-fry vigorously for about 20 seconds, pressing them against the hot wok and turning them so they wilt.

10. Add the dried shrimp and salted radish, if using, and toss briefly with your spatula, then add the soy sauce mixture. Stir-fry for about another 30 seconds, gradually incorporating noodles into the bean sprout mixture.

11. Add the reserved egg-meat mixture and toss gently to mix everything together.

12. Turn the noodles out onto a platter or onto individual plates. Sprinkle some of the chopped peanuts onto the noodles. Do the same with the cilantro. Place the remaining bean sprouts in a bowl and set them on the table. Pass the Chile-Vinegar Sauce and the lime wedges.


(Source: leitesculinaria)

호텔에서 쳌아웃 후 언니네 집에서 이틀 지내는 동안, 조카 둘이랑 (5살, 1살 반) 시간도 보내고, 배가 터질 정도의 양만큼 먹기도 하고, 만족스러운 여행의 마무리였다.

언니가 갈 때마다 내가 생각났다는 Sripraphai 라는 태국음식점에서:

아쉽지 않을만큼 시키고,

배 든든히 채운 다음, 아기들 데리고 센트럴 파크로:

어른 3에 애 2이 가장 적합한 비율인 듯 했다.

특히 이 매니 (manny) 덕분에...

겁이 많지만 호수, 분수, 오리들을 좋아하고 나만큼이나 냄새나는 치즈를 좋아한다는 큰 조카와 겁 전혀 없는 작은 조카:

차없이 어떻게 애 둘을 데리고 다니나 염려도 했는데, 도시아이들은 웬만한 어른들도 더럽다/위험하다 피하는 뉴욕 지하철을 잘만 타 매우 편안한 여행이 되었음.