Ingredients Jump to Instructions ↓

  1. Exported from MasterCook


  3. 1 Preparation Time :

  4. Categories : Amount Measure Ingredient -- Preparation Method -- -- --

  5. 1/4 lb Dried rice stick noodles

  6. 2 tb Vegetable oil

  7. 1 tb Coarsely chopped garlic

  8. 8 Shrimps, peeled and deveined

  9. 1 Egg -- lightly beaten

  10. 1 tb Fish sauce

  11. 2 ts Sugar

  12. 2 tb Coarsely chopped peanuts

  13. -- (dry-roasted type)

  14. 1 c Bean sprouts

  15. 4 Slender green onions

  16. -- sliced in 1 inch lengths

  17. 1 Lime -- quartered lengthwise

  18. Paht Thai is a noodle dish almost everyone seems to like. A tangle of

  19. slender rice noodles is sauteed with garlic, shallots, and an orchestra of

  20. sweet, sour, and salty ingredients that play a piquant symphony of Thai

  21. flavors. A handful of fresh bean sprouts provides a cooling contrast to

  22. the hot, seasoned noodles, and circles of lime invite you to bring sourness

  23. to center stage as you begin to eat.

  24. Traditional ingredients are salty dried shrimp; crispy pieces of fried,

  25. pressed bean curd; sweet-sour nuggets of pickled white radish; chopped

  26. peanuts; flat, green garlic chives; and a balanced chorus -- sweet, sour,

  27. salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried red chilies.

  28. Thai cooks blithely tinker with the classic formula to create signature

  29. versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant

  30. in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I

  31. love its accessible ingredients, simple steps, and delicious results.

  32. Instructions: ÿÿÿÿÿoak rice noodles in warm water to cover for 15

  33. to 20 minutes. Meanwhile, prepare all the remaining ingredients and place

  34. them next to the stove, along with a small serving platter. When the

  35. noodles are very limp and white, drain and measure out 2 1/2 cups. Set

  36. these by the stove as well.

  37. Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon

  38. of the oil and swirl to coat the surface. When the oil is very hot, drop a

  39. piece of the garlic into the pan. If it sizzles immediately, the oil is

  40. ready. Add the garlic and toss until golden, about 30 seconds. Add the

  41. shrimp and toss until they turn pink and are opaque, no more than 1 minute.

  42. Remove from the pan and set aside.

  43. Add the egg to the pan and tilt the pan to spread it into a thin sheet. As

  44. soon as it begins to set and is opaque, scramble it to break it into small

  45. lumps. Remove from the pan and set aside with the shrimp.

  46. 1 tablespoon oil, heat for 30 seconds, and add the

  47. softened noodles. Using a spatula, spread and pull the noodles into a thin

  48. layer covering the surface of the pan. Then scrape them into a clump again

  49. and gently turn them over. Hook loops of noodles with the edge of the

  50. spatula and pull them up the sides, spreading them out into a layer again.

  51. 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

  52. are evenly seasoned. Add the sugar and peanuts, turning the noodles a few

  53. more times.

  54. Reserving a small handful for garnish, add the bean sprouts, along with the

  55. green onions and shrimp-egg mixture. Cook for 1 minute, turning often.

  56. Transfer the noodles to the serving platter and squeeze the juice of 2 lime

  57. wedges over the top. Garnish with remaining bean sprouts and lime wedges

  58. and serve at once.

  59. 1 as a main course,

  60. 2 as an appetizer.

  61. Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2

  62. From: stigle

  63. (Sue Stigleman) - - - - - - - - - - - - - - - - - -


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