pad thai collection (long)
Sue Stigleman
Here is a collection of pad thai recipes from various sources.
I start off with some general notes and observations, based on
a study of the individual recipes and my own experience.
Notes:
Rice Noodles: you can use fresh or dried, in widths from 1/8 to 1/2
inch wide. I've never tried fresh. The dried ones have to be
soaked in water to soften them. The recipes call for soaking
in cold water, lukewarm water, hot water, and boiling water for
anywhere from 7 minutes to 2 hours. I put mine into warm tap
water and let them soak while I'm preparing everything else.
Just before I start cooking, I dump them into a colander to
drain. One recipe suggests cellophane noodles as an alternative
to rice noodles -- I've never tried that variation.
Meat or No Meat: The most common meat called for is shrimp, with
chicken and/or pork use in addition to or in place of the shrimp.
Some recipes add bean curd; some substitute it for the meat.
Jeff Smith's recipe uses deep fried bean curd. My own variation
is to substitute various veggies (asparagus, red bell pepper,
broccoli, snow peas, or whatever else looks good.) As Nancie
McDermott says, "Thai cooks blithely tinker with the classic
formula to create signature variations, and you can, too."
Oil and Seasonings: Cooking pad thai starts with vegetable or
peanut oil. Most versions add garlic, and sometimes shallots,
shrimp paste (be prepared for the smell!), onions, fresh red
chilies, and/or preserved sweet white radish.
The Sauce: What makes pad thai, in addition to the rice noodles,
is the sauce. The general mix of flavors is sweet, salty, sour,
and hot. Typical ingredients are:
fish sauce (sometimes soy sauce is used in addition, or in
place of for pure vegetarian versions)
sugar (sometimes palm sugar is suggested)
vinegar (various kinds specified; tamarind sauce or lime
juice are sometimes used instead)
"red stuff" -- may be paprika, tomato paste, catsup,
chili powder, hot chili sauce, chili paste with
garlic, tomato sauce, or cayenne pepper, depending
on the recipe.
Other possible additions: salt, black pepper, chicken stock, dried
shrimp powder. One recipe calls for boiling the sauce before using.
Eggs: anywhere from 0-6. Some recipes call for beating the
eggs before adding; others suggested breaking the yolk after
adding the egg to the pan. Various techniques are suggested
for manipulating the egg while cooking. One recipe calls
for cooking the egg before starting the pad thai, cutting
it into strips, and then adding the egg strips back at the
end of cooking. I haven't tried this myself but have had
it in restaurants.
Bean Sprouts and Scallions: These are usually added last in
cooking, or added to the finished dish without cooking.
Garnishes: various things can be added to finished dish as
an edible garnish:
lime or lemon wedges
ground roasted chilies
ground roasted peanuts
dried red chili flakes
fresh coriander leaves
cucumber slices
dried shrimps
fried basil leaves
cherry tomatoes
mint sprigs
Experiment, and enjoy!
--------------------------------------------------
Thai Noodles
From Thai Home-Cooking
1/2 lb dried rice noodles 1/8 inch wide
warm water
1/2 lb shrimp, chicken, pork, or a combination
1/4 cup fish sauce
1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons white vinegar
1 teaspoon paprika or 1 tablespoon tomato paste
or 1 tablespoon catsup (all are optional)
4 green onions
1/2 cup vegetable oil
1 teaspoon (2 cloves) finely chopped garlic
2 eggs
3/4 lb bean sprouts
2 tablespoons ground roasted chilies
3/4 cup ground roasted unsalted peanuts
lime wedges
1. Soak the noodles for 20-25 minutes in enough warm water
to cover them. They should be flexible and soft, but not
so soft that they can be mashed easily with the fingers.
Later cooking in liquid will soften them more. Drain
them thoroughly in a colander while preparing the other
ingredients. Traditionally they are left in full-length
strands, but you may cut them into 8-inch lengths if you
find it easier to stir-fry them that way.
2. Peel and devein the shrimp, leaving the tails intact,
or slice the chicken or pork across the grain into strips
not more than 1/8 inch thick and 1 to 2 inches long.
3. Mix the fish sauce, sugar, vinegar, and optional paprika,
tomato paste, or catsup in a bowl, and stir until the sugar
is dissolved. Set the mixture aside. Slice the green onions,
both white and green parts, diagonally into pieces 1 1/2 inches
long and 1/4 inch thick. Set aside.
4. Heat a wok, add the oil, and swirl it over the surface of
the pan. Add the garlic and stir-fry until light golden.
Add the meat and stir-fry until the pink color disappears
completely. If you are using shrimp, stir-fry until they turn
pink. Add the noodles and toss lightly to coat them with oil
and to distribute the meat and garlic.
5. Add the liquid from Step 3 and bring it to a boil rapidly,
gently folding the noodles without breaking them. Reduce the
heat to medium and boil the mixture, folding frequently, until
the noodles have absorbed the liquid.
6. Using a wok scoop or a stiff spatula, lift the noodles
gently from one side of the wok. Pour a little oil along
the side of the wok, then break 1 egg and slip it into the oil.
Break the yolk, and cover the egg with the noodles immediately.
Repeat this on the opposite side of the wok with the remaining
egg. Allow the eggs to cook undisturbed, over moderate heat,
until they are set and almost dry. Additional oil may be added
if the eggs or the noodles begin to stick to the wok.
7. When the eggs are set and almost dry, fold them gently but
rapidly into the noodles. Try not to break the noodles, which
will be soft and fragile at this point. An effective way is to
insert the scoop under the eggs, lift it through, and fold the
mixture over. Continue the lifting and folding motion until
the eggs are broken up and well distributed.
8. Add the bean sprouts and sliced green onions and toss the
entire mixture quickly and gently, still avoiding breaking the
noodles. Cook for about 2 minutes, or until the bean sprouts
and green onions are crisp-tender.
9. Place the mixture on a large warm platter. Sprinkle the
ground chilies and peanuts over the top and squeeze lime juice
over that, or serve these garnishes separately, for each diner
to add according to taste.
Variation: Omit the shrimp, pork, or chicken from the list of
ingredients, and ignore any instructions for them. Substitute
1/2 pound tofu and 1/4 pound dried shrimp. Put the tofu on a
triple layer of paper towels, cover it with another triple layer,
put a plate on top of that, and put a 2-pound weight, e.g. a can
of tomatoes, on top of the plate. Let stand for 20 to 30 minutes
to press out the excess water. Put the dried shrimp in a sieve,
rinse them quickly under hot running water, and set them aside
to drain. After the tofu has been pressed, slice it into 1/4-inch
cubes. Add the tofu and shrimp in Step 5 of the instructions and
proceed with the main recipe. Note: in Thailand, dried shrimp
are available in a smaller size than is generally available in
the United States. If you would like to simulate that, chop
the dried shrimp very coarsely after they have been rinsed.
Yield: 6-8 servings
Thai Fried Noodles
From The Southeast Asia Cookbook, by Ruth Law
1/2 lb fresh rice noodles, cut into 1/2-inch slices,
or flat dried rice noodles
1 cup fresh bean sprouts
1/3 cup oil
1 tablespoon minced garlic
4 tablespoons minced shallots
2 teaspoons shrimp paste (kapee)
1 tablespoon chopped dried shrimp (optional)
10 medium shrimp, shelled, deveined (or substitute pork)
3 tablespoons fish sauce (nam pla)
1 tablespoon rice vinegar
2 tablespoons light brown sugar
2 tablespoons tomato ketchup
1/2 to 1 teaspoon chili powder (optional)
2 eggs, lightly beaten
Garnishes:
1/3 cup coarsely ground unsalted peanuts
1/2 teaspoon dried red chili flakes (optional)
2 green onions, finely sliced
2 tablespoons chopped coriander leaves
2 limes, cut into wedges
1 small cucumber, sliced.
If using dried rice noodles, soak in hot water for 20 minutes
before cooking. Drain. In 4 quarts boiling water, cook fresh
rice noodles 2 to 3 minutes or until just tender to the bite, al
dente. Drain. Rinse. Drain for 30 minutes or until dry. In
boiling water, blanch the bean sprouts for 30 seconds. Refresh under
cold water. Drain.
Heat oil. Fry garlic and shallots until golden. Add the shrimp
paste and dried shrimp. Stir. Add the shrimp and stir-fry
until done. Add the fish sauce, vinegar, sugar, ketchup, and chili
powder. Stir until sugar dissolves. Add the beaten eggs and let
them set slightly. Then stir to scramble. Add the noodles and
toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle
the noodles with peanuts, chili flakes, green onions, and coriander.
Arrange lime wedges around the edge of the platter. Serve
with a side dish of fresh bean sprouts and cucumbers.
Yield: 3-4 servings.
Thai Rice Noodles
Source: unknown
4 oz dried rice noodles, medium size
1/4 cup vegetable oil
2 cloves finely minced garlic
3 tablespoons chopped raw shrimp
3 tablespoons lean ground pork
1 teaspoon sugar
1 tablespoon fish sauce
1 teaspoon soy sauce
2 teaspoons hot chili sauce
2 beaten eggs
2 tablespoon tamarind sauce
1/4 cup bean sprouts
1 sliced scallion
1 tablespoon salty preserved radish
2 tablespoon coarsely ground salted or unsalted peanuts
2 tablespoon sliced green onions
2 wedges lemon
1 cucumber
1. Soak noodles in hot water for 20 minutes, or until soft. Drain.
2. Heat oil in a wok or large skillet and saute garlic until
golden. Add the shrimp and ground pork and stir-fry until
lightly browned. Add the sugar, fish sauce, soy sauce, and
chili sauce and stir-fry until the sugar dissolves. Pour
in the beaten eggs, let them set slightly, then stir to scramble.
3. Add the noodles and stir-fry about 2 minutes. Push noodles
to side of wok or skillet. Add the tamarind sauce and cook
for 1 minute. Add the bean sprouts, scallions, radish, and
stir-fry until bean sprouts are slightly cooked, about 1 minute.
Stir noodles down into tamarind mixture and stir-fry until well-mixed.
4. Pile noodles on a serving dish and sprinkle with peanuts and
scallions. Seed cucumber and slice lengthwise into 4 pieces.
Place lemon and cucumber wedges on side of plate.
Serve 2
Stir-Fried Noodles
Source: unknown
1 package (16 oz) flat rice stick noodles
4 tablespoons vegetable oil
4 cloves garlic, crushed
1 yellow onion, chopped
1 1/2 pounds pork loin, cut into julienne strips
1/2 cup dried shrimp, soaked in 1/2 cup of warm water for 5 minutes
2 fresh red chilies, cut into julienne strips
1 teaspoon white sugar
1/8 cup fish sauce
1 teaspoon salt
2 tablespoons lime juice
3 tablespoons ketchup
1 teaspoon ground black pepper
1 pound fresh bean sprouts, washed, drained
4 tablespoons green onion, chopped
4 tablespoons fresh coriander, chopped
4 tablespoons roasted peanuts, crushed
In a pot of boiling water, drop in the flat rice stick noodles
for about 1 minute, stirring constantly to prevent noodles
from sticking together. Remove from heat and drain in a colander.
Rinse with cold water. Set aside. Heat the oil in a large wok
and stir-fry the garlic and onion until golden brown. Add the
pork, shrimp in water, and chilies. Stir-fry for 5 minutes and
add the sugar, fish sauce, salt, lime juice, ketchup, black pepper,
noodles, and bean sprouts. Stir well for 2 minutes. Transfer
to a large serving platter and garnish with green onion, fresh
coriander, and peanuts.
Serves 6-8
Kwitiaow Pad Thai
Source: unknown
1/2 cup peanut or corn oil
1 oz raw prawns, shelled
4 oz firm bean curd (tofu), diced
3 tablespoons preserved sweet white radish, chopped
3 tablespoons sliced shallots
4 eggs
11 oz rice or cellophane noodles (sen kel or woon sen),
soaked in cold water for 7-10 minutes, if dried
1/4 cup chicken stock
3 tablespoons dried shrimps, chopped
1/3 cup unsalted peanuts, chopped
4 spring onions, sliced
15 oz bean sprouts
sauce:
1 cup water
1/2 cup tamarind juice
1/3 cup palm sugar
1 tablespoon white soya sauce
Mix all the sauce ingredients together in a pan and boil
until reduced to about 2/3 cup. Set aside to cool.
Heat the oil in a wok or pan until very hot, then add
the prawns and bean curd and stir-fry lightly for 1 minute.
Add the preserved radish and shallot, fry for 1 minute, and
break in the eggs. Stir-fry for a minute, then add the noodles
and chicken stock. When the noodles are soft (about 2 minutes),
add the dried shrimps, peanuts, spring onions and bean sprouts.
Add the sauce, fry for a couple of minutes and serve.
Serve accompanied by chopped peanuts, chopped dry chillies,
sugar, lime wedges, spring onions, and fresh bean sprouts,
all in small containers.
Serves 6
Thai Fried Noodles
From James McNair's Pasta Cookbook
Asian rice noodles, cut about 1/8 inch wide,
or 1 pound fresh or dried flat rice noodles
3/4 cup fish sauce or 6 tablespoons soy sauce
4 teaspoons rice wine vinegar or distilled white vinegar
2 tablespoons sugar
4 teaspoons high-quality paprika, or 1/4 cup catsup or tomato paste
1/2 cup vegetable oil, or more if needed
8 oz boneless pork or boned and skinned chicken, cut into very small pieces
2 tablespoons minced or pressed garlic
2 teaspoons ground dried red hot chili,
or 1 tablespoon minced fresh hot chile
4 eggs, lightly beaten
8 oz medium-sized shrimp, shelled and deveined, tails left intact
10 oz fresh bean sprouts
3 green onions, thinly sliced
1/2 cup chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro (coriander)
finely minced dried shrimp for garnish
fresh cilantro sprigs for garnish
lemon or lime wedges for garnish
In a bowl, cover the noodles in lukewarm water and let stand
to soften, about 15 minutes for fresh noodles or about
30 minutes for dry noodles. Drain and cut into 6-inch
lengths, if desired. Set aside.
In a small bowl, combine the fish sauce, vinegar, sugar,
and paprika, catsup, or tomato paste. Set aside.
Heat a wok or saute pan over high heat. Add the oil and
swirl to coat the pan. Add the pork or chicken, garlic,
and chili and stir-fry for 1 minute. Stir in the drained
noodles and the reserved fish sauce mixture and stir-fry
about 30 seconds. Push the noodles to one side, pour in
about a tablespoon more oil, if necessary, and add the eggs;
cook just until slightly set, then break them up. Add the
shrimp and stir-fry just until they turn pink. Add most
of the bean sprouts, the green onion, and 1/4 cup of the
peanuts and stir-fry until the sprouts and onions are
crisp-tender, 1 to 2 minutes. Remove from the heat and
transfer to a serving plate.
Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts,
and dried shrimp. Garnish with the remaining bean sprouts,
cilantro sprigs, and lemon or lime wedges, and serve immediately.
Diners squeeze lemon or lime juice to taste.
Serves 8 as a pasta course, or 4 as a main course
Pad Thai
from Frugal Gourmet on Our Immigrant Ancestors
1/2 pound thai flat rice noodles (bahn pho) or rice sticks
oil for deep-frying
1/2 pound fresh firm bean curd, cut into tiny cubes
1/4 cup peanut oil
1/2 tablespoon garlic, chopped
1/2 cup very thinly sliced skinless and boneless chicken breast
1/4 pound shrimp, peeled and cut in half the long way
2 eggs, beaten
1 tablespoon dried shrimp powder
1/4 teaspoon freshly ground black pepper
3 tablespoons finely chopped dry-roasted salted peanuts
2 tablespoons lime juice, freshly squeezed
1 tablespoon sugar
6 tablespoons Thai fish sauce
1/4 cup tamarind sauce
2 teaspoons red chili paste with garlic
2 cups fresh bean sprouts
2 limes, quartered
1/3 cup fresh coriander leaves
3 chopped scallions
4 tablespoons finely chopped dry-roasted peanuts
Soak the noodles in ample warm water until supple,
about 15 minutes, drain and set aside. Place the
noodles in boiling water and cook just until the
water returns to the boil. Drain again.
Heat the oil for deep-frying to 375 degrees and
deep-fry the cut bean curd. Be sure the pat the
bean curd dry on a paper towel first so that it
will not spatter fat on you. Drain the bean curd
and set aside.
Heat a large wok and add the peanut oil, garlic, and
chicken. Chow for a few minues and then add the
shrimp, drained noodles, beaten eggs, and
deep-fried bean curd. Toss well and chow for 3 to 4
minutes over medium-high heat. Add the remaining
ingredients, except the garnishes, and chow or stir for
a few more minutes until the noodles are hot and
tender.
Place on a serving platter with the garnishes, which are
an integral part of the dish.
My Pad Thai
From: Asian Pasta, by Linda Burum
3 1/2 tablespoon distilled white vinegar
2 tablespoons water
2 1/2 tablespoons fish sauce
3 tablespoons tomato paste
2 1/2 tablespoons sugar
1/2 tablespoon dried shrimp, pounded to a powder
9 oz flat rice sticks, 1/8 inch wide
vegetable oil
1/3 cup fresh thai or purple or sweet basil leaves
2 red Serrano chili peppers, seeded and very finely minced
4 cloves garlic, minced
1 1/2 large boned chicken breast halves,
cut crosswise into 3/8 inch thick strips,
or 1 pound lean pork, cut into thin slices 3/8 inch by 2 inches
8 oz small, cooked shelled shrimp
2 eggs, lightly beaten
2 cups fresh bean sprouts, beans removed
1/4 cup roasted, unsalted peanuts, coarsely ground
cherry tomatoes, halved
lime wedges
mint sprigs or sliced green onions
Combine the vinegar, water, fish sauce, tomato paste, sugar,
and dried shrimp in a small bowl; mix until well blended and
reserve. In a large pot, soak the noodles in enough water to
cover. In a small skillet or pot, heat vegetable oil 3/4 to
1 inch deep to 350 degrees, or until a dried rice noodle puffs
instantly when dropped into the oil. Deep-fry the basil leaves
a few at a time, turning them once or twice until they are crisp,
or 40 seconds to a minute; drain on paper toweling.
Bring the noodles to a boil and cook them 2 minutes, or until
they are almost tender. Drain and rinse them well, then spread
them on paper toweling to dry slightly. Head a wok or large
skillet and add about 2 1/2 tablespoons vegetable oil. Fry
the Serrano peppers about 30 seconds, then add the garlic and
stir-fry until it is soft. Add the chicken or pork and stir-fry
until the chicken is almost opaque throughout or the pork is
browned. Stir in the shrimp and the sauce and mix completely.
Make a well in the center of the mixture and pour in the eggs.
When they are almost set, scramble them evenly. Add half the
noodles, throughly incorporating them into the mixture; stir
in the remaining noodles and half the bean sprouts. Cook
just until the bean sprouts are nearly wilted.
Heap the meat and noodles onto a platter. Cover one half of
them with ground peanuts and the other half with uncooked
bean sprouts. Ring the noodles with lime wedges, cherry
tomatoes, and mint sprigs and garnish the top with the fried basil.
From "The Original Thai Cookbook," by Jennifer Brennan:
(posted to rec.food.cooking earlier)
1/2 cup vegetable oil
6 cloves garlic, finely chopped
1 cup small cooked shrimp
1 Tablespoon granulated sugar
3 Tablespoons fish sauce (Nam Pla)
1 1/2 Tablespoons tomato ketchup
2 eggs, beaten
3/4 pound (approximately 3 hanks) rice vermicelli
(Sen Mee), soaked in hot water for 15 minutes
and drained.
1 cup bean sprouts
Garnish:
1 Tablespoon dried shrimp powder
2 Tablespoons peanuts, coarsely ground
1/2 teaspoon dried red chilli [sic] flakes
2 green onions, finely chopped
2 Tablespoons coriander leaves, chopped
2 limes, sliced into 1/8" circles
Heat the oil in a wok and fry the garlic until golden.
Quickly add the shrimp and stir-fry until heated through.
Add the sugar, fish sauce and ketchup and stir until sugar
dissolves. Add the beaten eggs, letting them set slightly,
then stir to scramble. Add the noodles and toss and stir
for about 2 minutes. Reserving about 4 Tablespoons of the
bean sprouts, add the remainder to the wok. Stir over heat
until the bean sprouts are barely cooked. Turn the Pud Thai
onto a platter, placing the reserved, raw bean sprouts on one side.
Presentation:
Sprinkle the noodles with the garnish ingredients in the
following order: shrimp powder, peanuts, chilli flakes, green
onions, coriander leaves. Ring the platter with the lime slices
and serve.
PAD THAI (Serves 2)
===================
posted on rec.food.cooking
1/4-1/3 pound flat rice stick noodles (banh pho), 1/4 " wide
1/4 cup peanut oil
1/4 pound pork, cut into matchstick strips
6 shrimps, peeled and deveined
1 tsp crushed garlic
1 egg
2 Tbsp water
2 Tbsp rice vinegar
1 Tbsp fish sauce
1 Tbsp sugar
1/4 cup chopped toasted peanuts
1/4 tsp ground dry shrimp
freshly ground white pepper
1/4 tsp Asian chili powder (to taste)
1 cup bean sprouts, washed and drained
1/4 cup scallions, cut 3/4" long
fresh coriander
wedges of fresh lime
Soak noodles in warm water for 60 minutes. Drain and set aside.
Prepare all other ingredients and arrange near the wok. You will need
to work fast.
In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and
pork are done.
Beat the egg and add it to the mixture. Cook, stirring, for about
half a minute.
Turn the heat to high. Add the drained noodles to shrimp mixture.
Add water, vinegar, fish sauce, sugar, shrimp powder, and most of
the peanuts. Sprinkle in white pepper and chili powder. Toss to
combine. Let it cook on one side (Don't stir; keep checking the
underside as if it were a big pancake). Flip it over as best you can
and repeat until nearly cooked, about 5 to 10 minutes.
Add most of the sprouts and scallions. Stir and cook for another
minute.
Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh lemon.
Pad Thai with Shrimp
--------------------
posted on rec.food.cooking
8 oz. small size rice noodles
3 T tomato sauce or tamarind paste
2 T veg. oil
1 T pickled radish
3 T sugar
1/3 c water or chicken stock
1 egg
3 T fish sauce
1/2 lb shrimp, cleaned and shelled
1 handful bean sprouts (fresh); chopped once or twice
2 oz green onions, cut into 1/2 inch pieces
2 T finely chopped peanuts
1. Soak the rice noodles in cold tap water about 20 minutes, until
they are "springy". Then drain in a colander until needed.
2. If using dried tamarind, soak the tamarind in hot water for awhile,
then mash with a fork to soften. Force as much of the mixture as
you can through a seive to remove bits of bark, etc.
3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish,
and sugar. Mix well and let heat up.
4. Add the noodles, small portions at a time, and add water/stock.
Mix well until all the noodles are coated with the mixture. Add more
liquid if necessary -- it will cook out. Don't be easy on the
noodles -- chop them with the spatula or spoon some to separate them.
It may help to "toss" the noodles like a salad, to get them coated.
5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp.
Mix everything thoroughly. The noodles will tend to "clump", so stir
or "toss" like a salad to get everything mixed, and to ensure that the
egg and shrimp cook thoroughly. It will help to cover the wok with
a lid for a minute or so, then toss the mixture, then cover again.
You'll know it's done when the shrimp are completely pink. There may
be a little browning of the noodles; stirring will keep them from
burning.
6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,
then turn off the heat and let stand a minute or so. Serve.
PAD THAI
posted on rec.food.cooking
This recipe is my absolute favorite. It tastes just
like the pad thai served at Thai Palace in San Francisco on
Noe and 15th.
Serves ten as a side dish. Serves six as an only dish.
1 16-ounce package chantaboon rice sticks, medium thread
<I think the spelling of "chantaboon" can also be found
as "jantaboon" or something like that.>
1 tablespoon vegetable oil
6 eggs beaten
1/4 cup vegetable oil
8 garlic gloves
1 pound pork, beef or chicken, sliced thin, bite sized,
or shrimp, shelled and deveined.
<I used tofu when I made this. If you do the
the same, press the tofu between three sheets
of towel paper on the top and the bottom. Put a
plate on top and a two pound weight on top of the
plate. Wait 20 minutes>
1/4 cup white vinegar
1/4 cup sugar
1 cup sliced salted radish (chai Po)
<These are packaged in a plastic see through flat
container and slightly orange in color>
1/4 cup fish sauce (nam pla)
1 cup coarse ground roasted peanuts
2 tablespoons chile powder or paprika
<I used paprika>
2 cups bean sprouts
<These I served on the side cold>
1 cup sliced green onion
1 cup sliced cilantro
1 lime
Soak rice sticks in lukewarm water for 1 hour, drain and set
aside. Set wok over high heat, for 1 minute. Heat wok with
1 tablespoon of oil until sizzling hot and coat sides of wok
evenly. Add eggs and fry, until eggs set, turn over and
fry, until light brown on both sides. Remove from wok and
slice thin, bite size. Set aside.
Heat 1/4 cup of oil in wok until sizzling hot. Add garlic
and cook until fragrant. add meat, stir and cook, until
meat or tofu is done, about 1 to 2 minutes. Add rice sticks
and vinegar, cook until rice sticks soften. Add eggs, and
the next 5 ingredients, stir to blend. Remove to serving
plate. Serve bean sprouts cold on the side. Garnish with
green onion and cilantro.
Serve with slices of fresh lime. Squeeze lime on pad thai.
Enjoy!
Stir-fried Rice Noodles
From: Cooking with Bon Appetit: Oriental Favorites
8 oz (1/8 inch wide) rice noodles
1 whole chicken breast, boned, skinned
8 medium-size shrimp, shelled, deveined
1/2 cup water
1/4 cup fish sauce
3 tablespoons sugar
1 tablespoon lime juice
1 teaspoon paprika
1/8 teaspoon red (cayenne) pepper
1/2 pound bean sprouts
3 green onions, white part only, cut into 1 inch shreds
3 tablespoons vegetable oil
4 large garlic cloves, finely chopped
1 egg
4 tablespoons finely crushed roasted peanuts
Place rice noodles in a large bowl. Cover with water; soak
45 minutes. Cut chicken into 1 1/2" by 1/3" strips. Cut
shrimp in half lengthwise; set aside. Combine water, fish
sauce, sugar, lime juice, paprika, and red pepper in a small
bowl; set aside. Reserve 1/4 of bean sprouts for topping;
combine remaining bean sprouts and green onions. Drain noodles.
Heat a wok over medium-high heat. Add oil and heat. Add
garlic; fry until garlic starts to brown. Increase heat.
Add chicken; stir-fry until almost cooked, about 2 minutes.
Push chicken to one side. Break egg into wok. Stir quickly
to break up yolk and scramble egg. When egg is set, mix
with chicken. Add drained noodles, shrimp, fish-sauce mixture
and 3 tablespoons peanuts. Cook and stir over high heat
2 to 3 minutes or until noodles are soft and most of liquid
is absorbed. Add green-onion mixture; cook, stirring, 1
more minute. Spoon onto a heated platter. Sprinkle with
reserved bean sprouts, then with remaining peanuts.
Serves 6
Pad Thai (Sauteed Rice Noodles)
from rec.food.cooking
1 16 oz package rice noodles
1/2 cup vegetable oil
5 or 6 garlic cloves, finely chopped
1 pound medium shrimp, shelled and deveined
2 firm-style bean curd squares, cut into 1/2 inch cubes
1/4 cup coarsely chopped pickled turnips
1/2 cup white vinegar
1/5 cup fish sauce
1 tablespoon paprika
1/4 cup sugar
2 eggs, beaten
1/4 pound mung bean sprouts
3 scallions, cut into 1/2 inch pieces
1/2 cup ground unsalted peanuts
1 fresh red chili pepper, seeded and coarsely chopped
1 lemon, cut into wedges
coriander leaves for garnish
1/4 cup crushed red pepper (optional)
In a large bowl, soak the rice noodles in 10 to 12 cups of
cold water for 2 hours. Drain and cover with a damp towel
to retain moisture.
In a wok or large frying pan, heat the oil and stir-fry the
garlic until it is light brown. Add the shrimp, bean curd
and pickled turnips; stir in the vinegar, fish sauce, paprika
and sugar. When thoroughly mixed, fold in the noodles.
When the noodles are completely coated, spread them out to
the sides of the wok or frying pan, leaving a space in the middle.
Add the beaten eggs. As the eggs cook, fold the noodles over them
and stir to combine all of the ingredients evenly. Stir in half
of the bean sprouts, then add the scallions, ground peanuts and
chopped chili pepper. Toss several times to mix well.
Serve on a large platter with lemon wedges. Top with the
remaining bean sprouts and garnish with coriander leaves.
Serve the crushed red pepper on the side, for those who
like it extra-spicy.
Paht Thai
From Real Thai, by Nancie McDermott; Chronicle Books;
ISBN 0-8118-0017-2
Paht Thai is a noodle dish almost everyone seems to like.
A tangle of slender rice noodles is sauteed with garlic,
shallots, and an orchestra of sweet, sour, and salty
ingredients that play a piquant symphony of Thai flavors.
A handful of fresh bean sprouts provides a cooling contrast
to the hot, seasoned noodles, and circles of lime invite you
to bring sourness to center stage as you begin to eat.
Traditional ingredients are salty dried shrimp; crispy pieces
of fried, pressed bean curd; sweet-sour nuggets of pickled
white radish; chopped peanuts; flat, green garlic chives;
and a balanced chorus -- sweet, sour, salty, hot -- of palm
sugar, tamarind, vinegar, lime, brown bean sauce, and crushed
dried red chilies.
Thai cooks blithely tinker with the classic formula to create
signature versions, and you can, too. Siriluk Williams, owner
of Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her
recipe for home-style paht Thai. I love its accessible ingredients,
simple steps, and delicious results.
1/4 pound dried rice stick noodles
2 tablespoons vegetable oil
1 tablespoon coarsely chopped garlic
8 shrimps, peeled and deveined
1 egg, lightly beaten
1 tablespoon fish sauce
2 teaspoons sugar
2 tablespoons coarsely chopped, dry-roasted peanuts
1 cup bean sprouts
4 slender green onions, sliced in 1 inch lengths
1 lime, quartered lengthwise
Soak rice noodles in warm water to cover for 15 to 20 minutes.
Meanwhile, prepare all the remaining ingredients and place them
next to the stove, along with a small serving platter. When
the noodles are very limp and white, drain and measure out
2 1/2 cups. Set these by the stove as well.
Heat a wok or large, deep skillet over medium-high heat. Add
1 tablespoon of the oil and swirl to coat the surface. When
the oil is very hot, drop a piece of the garlic into the pan.
If it sizzles immediately, the oil is ready. Add the garlic
and toss until golden, about 30 seconds. Add the shrimp and
toss until they turn pink and are opaque, no more than 1 minute.
Remove from the pan and set aside.
Add the egg to the pan and tilt the pan to spread it into a thin
sheet. As soon as it begins to set and is opaque, scramble it
to break it into small lumps. Remove from the pan and set aside
with the shrimp.
Add the remaining 1 tablespoon oil, heat for 30 seconds, and
add the softened noodles. Using a spatula, spread and pull the
noodles into a thin layer covering the surface of the pan. Then
scrape them into a clump again and gently turn them over. Hook
loops of noodles with the edge of the spatula and pull them up
the sides, spreading them out into a layer again. Repeat this
process several times as the stiff, white noodles soften and curl
into ivory ringlets. Add the fish sauce and turn the noodles so
they are evenly seasoned. Add the sugar and peanuts, turning the
noodles a few more times.
Reserving a small handful for garnish, add the bean sprouts, along
with the green onions and shrimp-egg mixture. Cook for 1 minute,
turning often. Transfer the noodles to the serving platter and
squeeze the juice of 2 lime wedges over the top. Garnish with
remaining bean sprouts and lime wedges and serve at once.
Serves 1 as a main course, 2 as an appetizer.
Thai Fried Noodles
from The Book of Thai Cooking, by Hilaire Walden; HPBooks,
ISBN 1-55788-038-7
3 tablespoons vegetable oil
4 garlic cloves, finely crushed
1 tablespoon fish sauce
3 to 4 tablespoons lime juice
1 teaspoon crushed palm sugar
2 eggs, beaten
12 ounces rice vermicelli, soaked in water 20 minutes, drained
4 ounces peeled shrimp
4 ounces bean sprouts
4 green onions, sliced
2 tablespoons dried shrimp, ground, to garnish
Finely chopped roasted peanuts, cilantro leaves and lime slices to garnish
Heat oil in a wok, add garlic and cook, stirring occasionally,
until golden. Stir in fish sauce, lime juice and sugar until
sugar has dissolved. Quickly stir in eggs and cook for a few
seconds. Stir in noodles to coat with garlic and egg, then
add shrimps, 3/4 of the bean sprouts and half of the green onions.
When noodles are tender, transfer contents of wok to a warmed
serving dish. Garnish with remaining bean sprouts and green
onions, dried shrimp, peanuts, cilantro leaves and lime slices.
Makes 4 servings.
PAD THAI (Serves 2)
===================
(posted on rec.food.cooking)
1/4-1/3 pound flat rice stick noodles (banh pho), 1/4 " wide
1/4 cup peanut oil
1/4 pound pork, cut into matchstick strips
6 shrimps, peeled and deveined
1 tsp crushed garlic
1 egg
2 Tbsp water
2 Tbsp rice vinegar
1 Tbsp fish sauce
1 Tbsp sugar
1/4 cup chopped toasted peanuts
1/4 tsp ground dry shrimp
freshly ground white pepper
1/4 tsp Asian chili powder (to taste)
1 cup bean sprouts, washed and drained
1/4 cup scallions, cut 3/4" long
fresh coriander
wedges of fresh lime
Soak noodles in warm water for 60 minutes. Drain and set aside.
Prepare all other ingredients and arrange near the wok. You will need
to work fast.
In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and
pork are done.
Beat the egg and add it to the mixture. Cook, stirring, for about
half a minute.
Turn the heat to high. Add the drained noodles to shrimp mixture.
Add water, vinegar, fish sauce, sugar, shrimp powder, and most of
the peanuts. Sprinkle in white pepper and chili powder. Toss to
combine. Let it cook on one side (Don't stir; keep checking the
underside as if it were a big pancake). Flip it over as best you can
and repeat until nearly cooked, about 5 to 10 minutes.
Add most of the sprouts and scallions. Stir and cook for another
minute.
Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh lemon.
Pad Thai
(posted on rec.food.cooking)
1 Pkg (10-16 oz. (.3-.5 kg) rice stick noodles
2Tbl oil (30 ml)
3 or more cloves garlic, crushed or minced
8oz. (250 g) Shrimp, peeled (optional)
8oz. (250g) Chicken, Pork or more Shrimp, cut into dice or matchsticks
(optional)
2 or 3 eggs
1 Cup (250ml) bean sprouts
1/4 Cup (60ml) chopped/ground peanuts
1 red chile, finely chopped, or 1 tsp (5ml) red pepper flakes (optional)
1 Cup (250ml) sliced cabbage
Cilantro leaves
Lime wedges
Sauce
1/4 Cup (60ml) Thai Fish Sauce
1/4 Cup (60ml) White Vinegar
2 Tbl (30 ml) white sugar
3 Tbl (90 ml) Paprika
Soak the rice noodles in cold water at least two hours before cooking.
Drain
In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp
and other meat if used.
Add the noodles, and stir-fry until al dente. Add sauce ingredients,
cook to allow most of this to be absorbed (2 minutes or so).
Spread the noodles, etc. out to the sides, and add eggs. Some will crack
the eggs directly into the wok, others will pre-scramble. If cracked
into the pan, start stirring them up when partially cooked, so you get
'streaky' yellow and white eggs. As they cook, fold the noodle mixture
back in.
Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture.
Serve hot, garnished with the rest of the bean sprouts, chopped cabbage,
cilantro. Serve with lime wedges to be squeezed into the noodles.
In my house, we have doctored this with thai hot chile sauce, sweet and
sour sauce, or sate-style peanut sauce. It takes to any of these very
well, depending on your tastes.