In the Kitchen with Roaming Radish

We’ve all done a lot of cooking for ourselves in the last year. But there’s a difference between cooking for one––or the people you live with––and cooking to celebrate.

Summer is here, more and more people across the U.S. are getting vaccinated, and it’s time to get together and celebrate (in whatever way you’re comfortable doing so, of course). So, whatever your celebrations look like, you’ll find something special with exclusive recipes, entertaining DIYs, and more straight from the experts and makers behind the foodie faves at Cratejoy.

Today, we’re diving into the cooking subscription Roaming Radish! Founder Eric Piccirelli shared with us his recipe for Pad Thai with Tamarind and Peanuts. We can’t wait to try making this tasty pad thai over the weekend.

Check out the recipe, and learn more about Roaming Radish, below!


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Behind the Box: Roaming Radish

“I started Roaming Radish because I love exploring foods and ingredients that are new to me,” Eric says. Depending where someone lives, however, “[w]alking through markets and trying ingredients from around the world is an experience that is not always easily accessible.” Especially when you’re staying home most of the time.

Roaming Radish came directly out of the last year in lockdown. “I was missing the ability to travel and explore and decided to channel my energy into this new adventure,” Eric says. He’s not alone in the longing for adventure. “This has been a way to experience new food and culture without being able to travel.”

So Eric keeps this in mind as he curates each month’s box, featuring a specific cuisine to guide the shelf-stable ingredients and recommended recipes. “Every box I put together aims to bring that experience [of exploring new foods] to my customers on a small scale. Experiencing different parts of the world through cooking brings me so much joy, and I wanted to share that with others!"

We couldn’t agree more. Check out Roaming Radish and subscribe here!


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Pad Thai with Tamarind and Peanuts

Time: 45 minutes

Serves: 4 people

Ingredients

  • 8 oz. of flat rice noodles

  • ¼ cup tamarind concentrate

  • 4 tbsp. water

  • 2 tbsp. fish sauce

  • 2 tbsp. palm sugar

  • 2 tbsp. vegetable oil

  • 2 cloves of garlic, finely chopped

  • 4 shallots, peeled and finely chopped

  • 4 oz. of tofu, firmly pressed and cut into strips (optional)

  • 1 egg

  • 8 shrimp, peeled and deveined

  • 1 cup of bean sprouts (optional)

  • ¼ cup of crushed roasted peanuts

  • ¼ cup chopped garlic chives (or use regular chives or green onions)

  • ¼ tsp. Thai chili powder

  • 1 lime, quartered, for serving

Instructions:

  1. Bring a medium pot of water to a boil. Turn off the heat and place the noodles in the water. Let sit for 8-10 minutes or until the noodles are softer, but still firm. Drain and set aside.

  2. In a small bowl, combine tamarind paste, water, fish sauce, and palm sugar. Set aside.

  3. In a large pan, heat vegetable oil over high heat. Add garlic, shallots, and tofu (if using). Cook for 2 minutes or until the mixture begins to brown.

  4. Add egg, break up the yolk, and cook until it has just set, about 1 minute. Add shrimp and cook for about 2 minutes or until they have cooked through.

  5. Add noodles and continue to stir, so they do not stick to the pan or clump together. Cook for 1 minute. Mix in the bean sprouts, if using.

  6. Pour sauce over the noodles and stir so everything is well-coated. Cook for another 2-3 minutes or until the sauce thickens.

  7. Turn off heat and mix in the garlic chives.

  8. Spoon onto plates and top with peanuts, lime, and some additional chili powder to your taste for an extra kick.

Radish Recommendations:

Try using more tofu instead of shrimp for a meat-free option.

Green onions have a stronger flavor than garlic chives, so keep in mind if using. If you can't find roasted peanuts, roast them yourself in the oven before using.