Thanks to Groupon, I recently joined the Wine Club at the Wine Styles shop near my house. I found out it’s a national chain of neighborhood wine shops and for roughly $40 a month, you get two wines (a red and a white, usually), along with suggested recipes for food pairings. Kind of fun. Like getting a present every month! This month, one of the selections was a white wine blend called Kaleidoscope.
Wine Styles offers complimentary tastings, and when I tasted it, I was like, “Oh boy … it’s a little on the sweet side. Could be a sister to a Riesling or a Gewürztraminer (I cannot even believe I spelled that). Huh.” Then the extremely helpful and friendly shopkeeper explained how great it is with Asian foods, like sushi or pad Thai. And lo and behold, there is a recipe for pad Thai on the back of the “tasting notes” card. I decided to go for it and give it a “Thai” (you know I couldn’t hold that one back).
And you know what? It was good! Pad Thai can be a little hard to make and this recipe was perhaps a bit simplified, but it tasted great and the Wine Styles lady was right! That Kaleidoscope white was a perfect match, for the salty, rich sautéed rice noodles mish-moshed with scrambled egg, chopped peanuts, tangy scallions and crunchy bean sprouts, all doused with a shower of lime juice. I halved the recipe and it made a lot (would easily feed three, maybe four people), so that’s how I have written it below Here’s how you do it:
Pad Thai (recipe adapted from Wine Styles)
7 ounces rice noodles
1 Tbl butter
1 whole chicken breast, diced into bite-size pieces
1/8 C vegetable oil
1 Tbl white wine vinegar
1 Tbl fish sauce
1.5 Tbl white sugar
pinch of crushed red pepper
1 C bean sprouts
1/8 C crushed peanuts (I just put them in a zip bag and use a rolling pin to crush them up a bit)
1 scallion, diced
1. Soak rice noodles in cold water for 30-50 minutes
2. Heat butter in a large skillet and saute chicken until browned. Remove chicken to a plate and set aside.
3. Heat vegetable oil in skillet over medium-high heat. Crack eggs into pan and stir (to scramble) and cook until they’re firm (but not rubbery!).
4. Add chicken back in and cook for 5 minutes.
5. Drain noodles and add to skillet, along with vinegar, fish sauce, sugar and red pepper. TASTE. Adjust seasoning.
6. Add bean sprouts to skillet and mix the whole lot about for about 3-5 minutes, til sprouts are warmed through.
7. Transfer to serving bowl and garnish with chopped peanuts, chopped scallions and a spritz of lime juice.
8. Pour a glass of chilled Kaleidoscope and toast yourself for your pad Thai triumph!