Bamboo Club Thai Spicey Noodle Recipe
tonyvan...@my-deja.com
the Bamboo Club on Queen Street. The recipe appeared in the Toronto Star
Star Week Chef's Showcase some years ago. They have the best Pad Thai
that I have tasted.
Thanks in advance
Tony Van Oostrom
Sent via Deja.com http://www.deja.com/
Before you buy.
Janice Pearson
have been. I like Queen Mothers too, and the one at Jambalaya on Alexander
at Yonge isn't bad at all! I'd love the Bamboo recipe.
--
Janice (they don't call me Calamity for nothing!)
http://web.idirect.com/~calamity
<tonyvan...@my-deja.com> wrote in message
news:886tgn$3t4$1...@nnrp1.deja.com...
Cary Weitzman
>Has anyone got a copy of the Thai Spicey Noodle Recipe (Pad Thai) from
>the Bamboo Club on Queen Street.
>Thanks in advance
>
>Tony Van Oostrom
Here's the version I have. The creation date for this file was back in '92
and I haven't been to the Bamboo in years so who knows if it's still the
same:
The Bamboo Club
Thai Spicy Noodles
-----------------
€ 8 oz. Thai rice noodles (banh pho)
€ 4 tbsp. fish sauce (or soya sauce)
€ 4 tbsp. lime juice (or lemon juice)
€ 4 tbsp. tomato purée
€ 4 tbsp. sugar
€ 1 tbsp. hot red pepper flakes
(or more, for what the BamBoo calls "YOW!")
€ 1/2 cup ground peanuts
€ 1/2 cup vegetable oil
€ 4 cloves garlic, minced
€ 1 lb. boneless chicken breast or thigh, cut in small pieces
€ 1 large square tofu, well drained and cut in cubes
€ 8 very large (tiger) shrimp
€ 4 eggs, lightly beaten
€ 4 cups bean sprouts
€ 4 scallions, cut in half-inch pieces
€ ground peanuts, for garnish
€ lemon wedges, cucumber slices and chopped coriander
1. Soak rice noodles in cold water for two to three hours and drain just
before use (or partially cook any other type of thin noodles and allow to
cool).
2. Mix together fish sauce, lime juice, tomato purée, sugar and red pepper
flakes; set aside. Grind peanuts in food processor (at least a half-cup,
plus some extra for garnish). Prepare and assemble all other ingredients.
3. In a large wok (or non-stick pan) over high heat, brown the garlic in
oil. Add chicken, tofu and shrimp, and sauté until lightly browned. Add
eggs and continue to stir-fry.
4. Add drained rice noodles and fish-sauce mixture; continue to stir-fry
for about three minutes.
5. Add peanuts, bean sprouts and scallions, and continue to stir-fry for
another two minutes.
6. Sprinkle with more ground peanuts. Serve immediately with lemon wedges,
cucumber slices and coriander.
Yield: Four portions
--
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da...@catlover.com
I believe there was a cookbook put out a few years ago with recipes
from the Bamboo Club. I don't remember the name (maybe "Bamboo
Cooks)" but I'm sure you can find it at your local public library.
That's where I saw it. I think their pad thai is pretty fab myself.
Then again, I'm a real pad thai freak and love all versions of this
dish.
shan
Strawberry Girl
different than the one posted by Cary.
THAI SPICY NOODLES
Serves 4
1/3 package thai rice noodles, 1/8 inch wide
3/4 cup vegetable oil
1 cake tofu
1 lb deboned chicken breast, leg or thigh, cut in bite-sized pieces
4 cloves garlic, crushed
8 Black Tiger shrimp (21/25), peeled and deveined, tails on
4 eggs
4 tbsp thai fish sauce
4 tbsp fresh lime juice
4 tbsp tomato puree
2 tbsp sugar
1 tbsp dried chilies (for medium hot)
1/2 cup peanuts, finely chopped
4 handfulls beansprouts
3 green onions, cut in 2-inch pieces
fresh coriander, chopped lemon wedges, cucumber or watermelon slices,
optional
1. Soak the rice noodles in cold water for at least 4 hours or overnight.
Take 1/4 cup of the oil and heat in a frying pan till hot but not smoking.
Fry the tofu for about 2 minutes on each side till golden. Drain on paper
towels and let cool. When cool, dice into cubes.
2. In a medium-sized wok, heat the remaining oil till very hot. Add the
chicken and garlic and stir constantly. Cook for 2 minutes. Add the shrimp
and tofu. Stir for 1 minute. Add the eggs and stir fry constantly till eggs
are cooked. With wok on high heat, add drained rice noodles. Stir fry till
noodles become limp and slightly translucent. Add fish sauce, lime juice,
tomato puree, sugar and chilies, stir fry continuously for 3 minutes.
3. Add peanuts (reserve 4 tbsp for garnish), beansprouts and green onions.
Stir and mix well for 2 minutes. Serve immediately with lemon wedges,
cucumber or watermelon slices, fresh coriander and extra cililes for YOW!
Garnish just before serving with the reserved peanuts.
Christine... The Strawberry Girl
<tonyvan...@my-deja.com> wrote in message
news:886tgn$3t4$1...@nnrp1.deja.com...
> Has anyone got a copy of the Thai Spicey Noodle Recipe (Pad Thai) from
> the Bamboo Club on Queen Street. The recipe appeared in the Toronto Star
> Star Week Chef's Showcase some years ago. They have the best Pad Thai
> that I have tasted.
>
> Thanks in advance
>
> Tony Van Oostrom
>
>
chong kam fai
Vaughn wrote:
> I was visiting the Turks and Caicos islands a couple of years ago,
> and heard about a new restaurant there (I forget the name).
>
> After having had conch burgers, conch salad, fried conch, etc. all
> week, we were anxious for something different. We were shocked
> to find Pad Thai on the menu. Very curious now, we asked the
> waiter how this came to be. He told us it was the specialty at the
> restaurant where the chef last worked. Really, where is that?
> In Toronto, a place called the Bamboo.
Norm Soley
> I think young thailand 's pad tai is the best one.
Which shouldn't be that different from the Bamboo, Wandee Young was the original
Thai chef at the Bamboo in between the two incarnations of Young Thailand.
Paul Bowser
which is considered an essential ingredient in Thailand (they don't use
tomato puree).
--
--
Paul Bowser "The Tobe Lab"
RWZL 534 978-3522
pbowser(at)zoo(dot)utoronto(dot)ca
SallyRat&Sweetie
of the more expensive restaurants.
Kathleen
Hello Kittyhawk
Paul Bowser <pbo...@zoo.utoronto.ca> wrote:
|In article <38ac2...@news1.prserv.net>, Norm Soley <nso...@ibm.net> wrote:
|>"chong kam fai" <lea...@hotmail.com> wrote in message
|news:38ABE459...@hotmail.com...
|>
|original
|>Thai chef at the Bamboo in between the two incarnations of Young Thailand.
|>
|>
|I notice that neither of the recipes posted includes tamarind paste,
|which is considered an essential ingredient in Thailand (they don't use
|tomato puree).
agreed!
I am currently taking a Thai cooking course from
Nancy Lewis under the Toronto Board of Education Night
Courses program. We learned to make _wonderful_
Pad Thai. Here are the ingredients:
200g rice sticks (dry flat noodles)
120 ml tamarind liquid
50 ml fish sauce
1 lime, juice of
15 ml palm sugar
15 ml coarsely ground dried chili flakes
200 ml coarsely chopped roasted unsalted peanuts
200 ml bean sporouts
2 green onions, white & green parts, julienned
60 ml pickled radish, finely chopped
1/2 sweet red pepper, julienned
1 lime, cut in slices
120 ml peanut oil
3 cloves garlic, minced
250 ml pressed tofu, cut into fat matchsticks
250 g tiger shrimp, shelled & deveined
1 egg, lightly beaten
She notes that the "orange restaurant effect" can be
achieved by substituting the tamarind liquid with
50 ml tomato paste mixed with 60 ml water and
15 ml rice vinegar... if you really just have to...
--
,u, Bruce Becker Toronto, Ontario 1 416 699 1868
a \i\ Internet: b...@gts.org Uucp: ...!gts!bdb
`/o/-e "One reason slavery went out of fashion was that it was not the most
_\ >_ efficient method of exploiting workers." - Encyclopedia Britannica
Matt.
SallyRat&Sweetie wrote:
> My favorite pad thai is actually Salad King of all places, beating out most
> of the more expensive restaurants.
>
> Kathleen
>
> > >> I think young thailand 's pad tai is the best one.
> > >
suprisingly, the Pilot Tavern on Cumberland (between bay and yonge) has a
pretty damn good pad tai. who woulda thunk it?
M.
J. Combdon
great Pad Thai, I think to be better than the Bamboo.
Jef
David Lindsay
What's the exact ingredients and amounts ..
: I was visiting the Turks and Caicos islands a couple of years ago,
nmb
>> My favorite pad thai is actually Salad King of all places, beating out most
>> of the more expensive restaurants.
>> > >> I think young thailand 's pad tai is the best one.
>surprisingly, the Pilot Tavern on Cumberland (between bay and yonge) has a
>pretty damn good pad tai. who woulda thunk it?
At Queen E and Coxwell is Bene's Pizza that makes excellent Thai food (and delivers).
N
HG
nmb <nmbu...@home.com> wrote in message
news:eojidskur6vllv0ns...@4ax.com...
Bangkok Gardens (on Elm St.) has excellent Pad Thai - the best I've had in
Toronto so far.