[CH] (6) pad thai recipes for Firegirl

Christopher E. Eaves (cea260@airmail.net)
Sat, 3 Jan 98 18:15:33 -0600 (CST)

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Sorry I don't have a recipe for that sweet stuff but heres some recipes for Pad Thai

* Exported from MasterCook *

Pad Thai (1)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dried rice noodles 1/8 inch wide
warm water
1/2 pound shrimp -- chicken, pork or
combination
1/4 cup fish sauce
1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons white vinegar
1 teaspoon paprika
4 green onions
1/2 cup vegetable oil (more if needed for step
six)
1 teaspoon chopped garlic
2 eggs
3/4 pound bean sprouts
ground roasted chiles (see note at
bottom)
ground unsalted roasted peanuts
lime wedges

1. Soak 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 then that way.

2. Peel and devein the shrimp leaving the tails intact(or remove if preferred)

Slice chicken, pork into 1/8 inch strips 1-2 inches long.

3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside.

4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir

fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic( I often do this in a larger pot since things tend to come out of the wok).

5. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step).

6. Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by 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 green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender.

9. Take a large platter spread with bean sprouts(if you left them out above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings separately for each diner to add according to taste.

Note on chilies: Buy whole dried chiles and grind since pre-ground often lack the "bite" of whole ones. Thai chilies may be used (_VERY_ hot), or milder American chiles may be used. The Thai chilies are know as Prig hang. They may also be found in Mexican food sections under the name "Chiles Arbol". Use sparing if you aren't used to them they are quite potent.

Posted to CHILE-HEADS DIGEST V3 # by "Diane. Geary" <diane@keyway.net> on Dec 26, 1997.

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* Exported from MasterCook *

Pad Thai (2)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup vegetable oil
6 cloves garlic -- finely chopped
1 cup small cooked shrimp
1 tablespoon sugar
3 tablespoons fish sauce
1 1/2 tablespoons ketchup
2 eggs -- beaten
3/4 pound rice vermicelli -- soaked in hot water
for 15 mins. and drained
1 cup bean sprouts
garnish
1 tablespoon dried shrimp powder
2 tablespoons peanuts -- coarsely ground
1/2 teaspoon dried red chili flakes
2 green onions -- finely chopped
2 tablespoons coriander leaves -- chopped
2 limes -- sliced into rings

Heat oil in a wok and fry 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 mins. Reserving about 4 Tbls. of bean sprouts, add the remainder to the wok. Stir over heat until the bean sprouts are barely cooked. Turn the Pad 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, chili flakes, green onions, coriander leaves. Ring the platter with the lime slices and serve.

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* Exported from MasterCook *

Pad Thai (3)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
noodles - vermicelli or rice noodles ~ 6
ounces
2 tablespoons peanut butter
5 tablespoons soy sauce or tamari
1 tablespoon brown sugar
2 scrambled eggs
6 diced scallions
5 cloves pressed garlic
peanuts
1/3 cup vinegar
quartered lime

Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix the PB, soy, and sugar.

In the wok, saute the scallions and garlic. You can add bean sprouts at this point too. After a few minutes, add the noodles, and stir-fry them for about 5 minutes. Then add the stuff in the bowl, and the vinegar. Cook this for a couple more minutes. Last, add the eggs and peanuts, and heat until hot. Serve with the lime wedges on the side.

Posted to CHILE-HEADS DIGEST V3 # by "Diane. Geary" <diane@keyway.net> on Dec 26, 1997.

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* Exported from MasterCook *

Pad Thai (4)

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (10-16 oz. (.3-.5 kg) rice stick noodles
2 tablespoons oil (30 ml)
3 or more cloves garlic -- crushed or minced
8 ounces shrimp -- (250g) peeled
(optional)
8 ounces chicken -- (250g) pork or more
shrimp -- cut into dice or
-- matchsticks
-- (optional)
2 eggs -- (2 to 3)
1 cup bean sprouts -- (250ml)
1/4 cup chopped/ground peanuts -- (60ml)
1 red chile -- finely chopped, or
1 teaspoon (5ml) red pepper flakes (optional)
1 cup sliced cabbage -- (250ml)
cilantro leaves
lime wedges
sauce
1/4 cup thai fish sauce -- (60ml)
1/4 cup white vinegar -- (60ml)
2 tablespoons white sugar -- (30 ml)
3 tablespoons paprika -- (90 ml)

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.

Posted to CHILE-HEADS DIGEST V3 # by "Diane. Geary" <diane@keyway.net> on Dec 26, 1997.

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* Exported from MasterCook *

Pad Thai (Thai Noodles)

Recipe By : Thai Home-Cooking From Kamolmal's Kitchen, by William Crawf
Serving Size : 1 Preparation Time :0:00
Categories : Thai Noodles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound dried rice noodles -- 1/8 inch wide
warm water
1/2 pound shrimp -- chicken, pork, or
-- a combination
1/4 cup fish sauce
1/4 cup granulated sugar
2 tablespoons sugar
1/4 cup white vinegar
2 tablespoons white vinegar
1 teaspoon paprika
or
1 tablespoon tomato paste
4 green onions
vegetable oil for frying -- at least 1/2 cup
2 cloves garlic -- finely chopped
2 eggs
3/4 pound mung 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, until flexible but not so soft as to be easily mashed with the fingers. (They will soften more when cooked later.) Drain in a colandar.

2. Peel and devein the shrimp, leaving the tails intact, or slice the chicken or pork across the grain into strips 1/8 inch thick and 1-2 inches long.

3. Mix the fish sauce, sugar, vinegar (and optional paprika/tomato paste/ catsup) in a bowl, stir until the sugar is dissolved, and set aside.

4. Slice the green onions (green and white parts) diagonally into pieces 1 1/2 inch long and 1/4 inch thick.

5. Heat a wok, add 1/2 cup of oil, add the garlic and stir-fry until golden. Add the meat and stir-fry until cooked (for chicken or pork, until the pink color disappears; for shrimp, until it turns pink). Add the noodles and toss lightly to coat them with oil and to mix well.

6. Add the fish sauce mixture and bring to a boil rapidly, gently folding the noodles without breaking them. Reduce the heat to medium and continue to boil, folding frequently, until the noodles have absorbed the liquid.

7. Lift the noodles gently from one side of the wok. Pour in a little oil, break 1 egg, and slip it in 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. (See Tips below.)

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.

Add the bean sprouts and sliced green onions and toss the entire mixture quickly and gently, without breaking the noodles. Cook about 2 minutes, or until the sprouts and green onions are tender but still crisp.

Place on a warm platter. Sprinkle ground chilies and peanuts over the top and squeeze lime juice over that, or serve garnishes separately.

Notes: Traditionally the noodles are left as full-length strands, but may be cut into shorter lengths for easier stir-frying.

>From the Recipe Files of RecipeLu <recipelu@recipelu.com>

Posted to CHILE-HEADS DIGEST V3 # by RecipeLu <recipelu@geocities.com> on Dec 30, 1997.

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* Exported from MasterCook *

Pad Thai With Shrimp

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pasta Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces small size rice noodles
3 tablespoons tomato sauce or tamarind paste
2 tablespoons veg. oil
1 tablespoon pickled radish
3 tablespoons sugar
1/3 cup water or chicken stock
1 egg
3 tablespoons fish sauce
1/2 pound shrimp -- cleaned and shelled
1 handful bean sprouts (fresh) -- chopped once or
twice
2 ounces green onions -- cut into 1/2 inch
pieces
2 tablespoons 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 sieve 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 and that 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.

Posted to CHILE-HEADS DIGEST V3 # by "Diane. Geary" <diane@keyway.net> on Dec 26, 1997.

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