The Denver Gazette

MY CLASSIC PAD THAI

Full tang stainless steel blade with natural bone handle —now ONLY $79!

“This is arguably the most popular Thai dish in the world,” says celebrity chef Jet Tila (the tough-love judge on Food Network’s Cutthroat Kitchen) in his new cookbook, 101 Thai Dishes You Need to Cook Before You Die (available Jan 25). “Because this dish has been in America for 50 years, there are dozens of versions.” Tamarind, sugar and fish sauce are commonly used, but cooks reach for different ingredients to give their pad thai its classic reddish hue, he says. “I like using paprika for great color without heat. But if you want a chile punch, back up the paprika with 1 to 2 tablespoons of Thai sriracha.” You can find tamarind concentrate, shredded sweet radish and dried shrimp at Asian markets or on Amazon.

In a large bowl of warm (90°F) water, soak 12–16 oz medium dry rice stick noodles for about 1 hour. Drain well, reserving some of the soaking water. In a small bowl, combine ¼ cup white sugar, ¼ cup fish sauce, 3 Tbsp tamarind concentrate, 1 Tbsp fresh lime juice and 1 Tbsp unseasoned rice vinegar. Stir until sugar dissolves. Heat a wok or skillet over high 1 minute or until hot. Add 2 Tbsp canola oil, swirling to coat pan completely. When oil starts to smoke, add 2 cloves garlic, minced; stir-fry 5 seconds. Add ½ cup savory baked tofu (such as Wildwood), sliced; 2 Tbsp packaged shredded sweet radish; and 1 tsp dried shrimp; stirfry 1 minute or until fragrant. Push ingredients in wok to one side; let oil settle in center of pan. Crack 2 large eggs into pan; add ½ cup thinly sliced chicken breast or thigh. As eggs start to fry, pierce yolks to let them ooze. Fold chicken and eggs over; scrape any bits starting to stick. Cook 30 seconds or until eggs begin to set. Stir everything together to combine. Add 10 medium-large (36/40 count) shrimp, peeled and deveined; cook 30 seconds or until starting to turn color and become opaque. Add soaked/drained noodles; cook 2–3 minutes or until soft. Add sauce mixture and 1 Tbsp paprika; fold until paprika evenly colors noodles and all liquid is absorbed, about 2 minutes. If noodles look dry, add a little reserved soaking water. Place 3 green onions, cut into 3-inch julienne, in center of noodles; spoon some noodles over onions. Cover; steam 30 seconds. Stir in 3 Tbsp chopped dry-roasted unsalted peanuts. Transfer to a platter. Garnish with 1 cup bean sprouts, 1 Tbsp dryroasted unsalted peanuts and lime wedges. Serves 2.

The very best hunting knives possess a perfect balance of form and function. They’re carefully constructed from fine materials, but also have that little something extra to connect the owner with nature. If you’re on the hunt for a knife that combines impeccable craftsmanship with a sense of wonder, the $79 Huntsman Blade is the trophy you’re looking for. The blade is full tang, meaning it doesn’t stop at the handle but extends to the length of the grip for the ultimate in strength. The blade is made d from 420 surgical steel, famed for its sharpness and its resistance to corrosion. The handle is made from genuine natural bone, and features decorative wood spacers and a hand-carved motif of two overlapping feathers— a reminder for you to respect and connect with the natural world. This fusion of substance and style can garner a high price tag out in the marketplace. In fact, we found full tang, stainless steel blades with bone handles in excess of $2,000. Well, that won’t cut it around here. We have mastered the hunt for the best deal, and in turn pass the spoils on to our customers. But we don’t stop there. While supplies last, we’ll include a pair of $99 8x21 power compact binoculars and a genuine leather sheath FREE when you purchase the Huntsman Blade. Your satisfaction is 100% guaranteed. Feel the knife in your hands, wear it on your hip, inspect the impeccable craftsmanship. If you don’t feel like we cut you a fair deal, send it back within 30 days for a complete refund of the item price. Limited Reserves. A deal like this won’t last long. Don’t let this beauty slip through your fingers. Call today!

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2022-01-23T08:00:00.0000000Z

2022-01-23T08:00:00.0000000Z

https://daily.denvergazette.com/article/282840784427192

The Gazette, Colorado Springs