[CH] Another recipe
Doug Irvine (dirvin@bc.sympatico.ca)
Mon, 14 Jun 1999 09:56:11 -0700
Doug's sorta Pad Thai....with apologies to the late Colonel!
12 ozs fresh Shanghai type egg noodles
1 1 lb block of firm tofu, weighted and drained of most of the water
1 carrott, shredded
1 cup bamboo shoots, shredded
2 habs, seeded and chopped fine(wear gloves, or suffer)
2 jalapenos, seeded and cut into 2 inch long shreds
3 spring onions, shredded
2-3 sprigs of gai lan, or 1 bunch of fresh spinach, washed and shredded
12 to 18 prawns, depending on size, cleaned and de-tailed
1 tbls Thai red curry paste
1-2 tbls fish sauce
1 tbls natural smooth peanut butter
6-12 fresh basil leaves
1/4 to 1/2 cup chicken stock
2 tbls peanut oil
Soak the noodles in very hot water, then drain and keep moist. Weight
the tofu and when mostly dry, cut into 1 inch by 2 inch pieces. Shred
carrot, bamboo shoots, spring onions, gai lan(or spinach) and set aside.
Prepare peppers. Mix the curry paste, fish sauce, peanut butter and 1/4
cup of chicken stock, and then add the peppers to this. Set the shredded
basil leaves to one side, and make sure you have everything ready to go,
because you must fly with this, when the wok is ready, so heat the wok
on high, and when a drop of water sizzles, go for it! Put the oil in the
hot wok, throw in the prawns, stir fry until just pink, and remove them.
Add the curry paste mixture and stir fry this for no longer than a
minute, then throw in the vegetables, and then the tofu...stir fry this
carefully, maintaining high heat, put the reserved prawns back in, check
for liquidity, and add the rest of the stock, if needed, and the
reserved noodles. Carefully mix all together, and serve with Thai rice,
placing the basil shreds over the dish. This looks complicated
but it really isnt, once you get everything together. Preparing takes
most of the time....should serve two with left overs(maybe) Cheers, Doug
in BC