After 12 years of hard use and nearly 35,000 miles, our headsail needs some love, so Brenda breaks out her Sailrite sewing machine and gets to work on the deck of the boat. Also in this episode, Jason shows us how to hook up a tiller pilot to a monitor windvane and Jenn shows us how to make a fully legit Phad Thai (recipe down below)! Thanks for watching and subscribing!

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Jenn's Phad Thai Recipe (straight from Thailand) -

Sauce:

3 packed tablespoons palm sugar (palm sugar can be found in most Asian stores, but substitute brown sugar if you can’t find palm sugar)

1/4 cup tamarind paste (You can buy tamarind paste at most Asian stores, but it’s also very easy to prepare your own. Here’s a page that shows how to make tamarind paste:

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2 Tbsp fish sauce

3 Tbsp water



Pad Thai:

4 ounces dry rice noodles

8–10 shrimp

1 small head shallot, thinly sliced, about 3 Tbsp

2 cloves garlic, chopped

1 pc pressed tofu, cut into small pieces

½ tsp of chili flakes, or to taste

2 eggs

2.5 cups bean sprouts

1 cup green onions, cut into 2” pieces

¼ cup chopped roasted peanuts

1 lime



Instructions:

It’s important to prep all ingredients so they can quickly be added to the pan. The actual cooking time happens in 10 minutes or less.

Prepare the sauce by melting the palm sugar in 3 Tbsp of water. When melted, add the tamarind paste and fish sauce. Set aside.

Soak the rice noodles in room temperature water for 1 hour, drain and set aside until ready to use.

Heat 2 Tbsp of oil over high heat in a wok or a large saute pan. Cook the shrimp and set aside when done.

In the same pan, add another 1-2 tablespoons of oil and turn the heat to medium. Add the shallots, garlic, and chili flakes. Cook until the garlic and shallots are soft.

Add the soaked noodles and the sauce, turn the heat up to high, and keep stirring until the noodles have absorbed all the sauce.

Once all the sauce has been absorbed, push the noodles to one side of the pan and add the eggs to the empty space. Scramble the eggs gently and let them set about half way. Put the noodles on top of the eggs and let the eggs set completely for another 15 seconds or so. Flip everything over (you can toss them or just use a wok spatula) and toss to break up the eggs.

Add the bean sprouts, green onions, and half of the peanuts, turn off the heat, and toss everything to mix.

Plate the noodles, top with the shrimp and sprinkle over the remaining peanuts. Serve with lime, extra bean sprouts and green onions.

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