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Phad Thai. Photo via linderelli

Cabernet and Syrah are my go-to wines, but when summer rolls around, I start chilling some whites. There is nothing like a “cold one” after a long day at work! One of my favorite recipes goes great with Gewurztraminer, a wine that’s a lot like your summer camp crush, sweet yet daring. The aromas of honeysuckle and peach are heady, and when paired with the spiciness of Phad Thai, Guwertz can make you blush harder than you did when you got caught staring.

Try my Phad Thai with Taft Street Winery 2007 Mendocino County Gewurztraminer, or this fantastic NW offering Springhouse Cellar 2007 Gorge-Traminer which is bone dry.

Native Phad Thai

sauce:
1/4 cup low sodium Soy Sauce
2 TBS Rice Vinegar
1-2 TBS hot sauce * see NOTE
1 TBS Mirin (sweet rice wine)
1 TBS Maple Syrup

noodles:
1 TBS olive oil
2 cloves garlic minced
1 cup bean sprouts
2 cups thinly sliced shiitake mushrooms
1/2 cup grated carrot
1/2 cup julienned red pepper
8-12 oz of extra firm tofu sliced into squares *
1 can coconut milk
1 cup shredded romaine
1/2 cup sliced green onions
1/2 cup fresh cilantro leaves picked
1 cup dry roasted peanuts – I use unsalted
8 oz wide rice stick noodles
1 scrambled egg

NOTE: Sriracha is the hot sauce of choice – but be careful a little goes a long way. If you use other hot sauce, you may want to up it to 3 TBS.
Also, you may use 8-12 oz of beef, chicken or shrimp with recipe – it works with any. I like to fry my tofu, but it’s not a must.

* Cook the noodles to package instructions – usually about 40 minutes in good hot water, but no need for boiling.
* Whisk together all sauce ingredients, set aside.
* Add oil to med-hot pan, and fry your tofu squares until lightly browned. Remove tofu from the pan.
* Scramble your egg (in the same or different pan) until just done, remove and set aside with Tofu.
* Add a little more oil to your pan, the mushrooms and garlic and sauté for 2-3 minutes stirring all ingredients. Add peppers, tofu, egg, and sauce cook for 2 minute.
* Stir in coconut milk and increase the heat to help sauce thicken, then add noodles.
* Next add bean sprouts, scrambled egg, green onions, and half of the peanuts. Toss.
* Separate onto serving dishes and garnish with romaine, grated carrot, cilantro, and peanuts
* Serves 4-6

This is a great recipe for your veggie or vegan friends, but feel free to experiment! That’s what makes cooking AND wine pairing so much fun.

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Written on July 17th, 2008 by Lindi Kauer and American Winery Team . Filed under Recipes, Wine
Tags: food and wine, pad thai, phad thai, recipe, wine pairing