Ingredients Jump to Instructions ↓

  1. %%


  3. Rice Noodles: --

  4. 1/8 to 1/2 inch wide. I've

  5. never tried fresh. The dried ones have to be soaked in water to soften

  6. them. The recipes call for soaking in cold water, lukewarm water, hot

  7. 7 minutes to

  8. 2 hours. I put

  9. mine into warm tap water and let them soak while I'm preparing

  10. everything else. Just before I start cooking, I dump them into a

  11. colander to drain. One recipe suggests cellophane noodles as an

  12. alternative to rice noodles -- I've never tried that variation. Meat or No Meat: --

  13. The most common meat called for is shrimp, with chicken and/or pork use

  14. in addition to or in place of the shrimp. Some recipes add bean curd;

  15. some substitute it for the meat. Jeff Smith's recipe uses deep fried

  16. bean curd. My own variation is to substitute various veggies

  17. (asparagus, red bell pepper, broccoli, snow peas, or whatever else looks

  18. good.) As Nancie McDermott says, "Thai cooks blithely tinker with the

  19. classic formula to create signature variations, and you can, too."

  20. Oil and Seasonings: --

  21. Cooking pad thai starts with vegetable or peanut oil. Most versions add

  22. garlic, and sometimes shallots, shrimp paste (be prepared for the

  23. smell!), onions, fresh red chilies, and/or preserved sweet white radish. The Sauce: --

  24. What makes pad thai, in addition to the rice noodles, is the sauce. The

  25. general mix of flavors is sweet, salty, sour, and hot. Typical

  26. ingredients are:

  27. -- fish sauce (sometimes soy sauce is used in addition, or in place of

  28. for pure vegetarian versions)

  29. -- sugar (sometimes palm sugar is suggested)

  30. -- vinegar (various kinds specified; tamarind sauce or lime juice are

  31. sometimes used instead)

  32. -- "red stuff" -- may be paprika, tomato paste, catsup, chili powder, hot

  33. chili sauce, chili paste with garlic, tomato sauce, or cayenne pepper,

  34. depending on the recipe. -- Other possible additions: salt, black pepper, chicken stock, dried

  35. shrimp powder. One recipe calls for boiling the sauce before using. Eggs: --

  36. Anywhere from 0-6. Some recipes call for beating the eggs before

  37. adding; others suggested breaking the yolk after adding the egg to the

  38. pan. Various techniques are suggested for manipulating the egg while

  39. cooking. One recipe calls for cooking the egg before starting the pad

  40. thai, cutting it into strips, and then adding the egg strips back at the

  41. end of cooking. I haven't tried this myself but have had it in

  42. restaurants. Bean Sprouts and Scallions: --

  43. These are usually added last in cooking, or added to the finished dish

  44. without cooking. Garnishes: --

  45. Various things can be added to finished dish as an edible garnish:

  46. -- lime or lemon wedges

  47. -- ground roasted chilies

  48. -- ground roasted peanuts

  49. -- dried red chili flakes

  50. -- fresh coriander leaves

  51. -- cucumber slices

  52. -- dried shrimps

  53. -- fried basil leaves

  54. -- cherry tomatoes

  55. -- mint sprigs

  56. Experiment, and enjoy! %%

  57. Source: Keo's Thai Cuisine by Keo Sananikone


  59. 3/4 lb Japanese eggplant (about 3 cups sliced)

  60. 1/4 lb tofu

  61. 6 T oil

  62. 2-3 cloves garlic, crushed

  63. 1-5 red chili peppers, seeded and chopped

  64. 10-15 sweet basil leaves

  65. 1-3 T yellow bean sauce

  66. saltier than sauce from Hong Kong or China, so season to

  67. taste)

  68. Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu

  69. into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until

  70. 5 to

  71. minutes. Add remaining ingredients; mix gently. Serve immediately,

  72. since eggplant and basil turn dark if dish sits after cooking. Makes 3

  73. to 4 servings. %%

  74. Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986

  75. EVIL JUNGLE PRINCE WITH CHICKEN (or with Mixed Vegetables)

  76. (3-4 servings)

  77. 1/2 lb boneless chicken breast

  78. 1/2 lb mixed vegetables, see

  79. note below)

  80. 2-6 small red chile peppers

  81. 1/2 stalk fresh lemon grass

  82. 2 kaffir lime leaves

  83. 2 T oil

  84. 1/2 c coconut milk

  85. 1/2 tsp salt

  86. 1 to 4 T fish sauce, based on personal taste (omit for veggie version)

  87. 10 to 15 basil leaves

  88. 1 c chopped cabbage

  89. 2-inch strips.

  90. vegetables into thin strips.) Grind together red chili peppers, lemon

  91. grass, and kaffir lime leaves in a food processor or pound in a mortar.

  92. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in

  93. coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat

  94. to medium-low. Stir in fish sauce (if using), salt, and basil. Serve

  95. on a bed of chopped cabbage.

  96. For mixed vegetables, choose from among bell peppers, string beans,

  97. water chestnuts, tomatoes (small cherry tomatoes are best), bamboo

  98. shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese

  99. eggplant, and mushrooms. I particularly like string beans or asparagus,

  100. a few cherry tomatoes, shredded (rather than sliced) bamboo shoots,

  101. miniature corn, and some straw mushrooms or slender (Japanese) eggplant. %%


  103. (servings: 8-10)

  104. 1 t. oil

  105. 1 lb. ground pork

  106. 4-8 cloves garlic, finely chopped

  107. 3 green onions, white part, chopped

  108. 3/4 c. roasted salted peanuts

  109. 1 fresh pineapple, or 5 tangerines, or 4 oranges

  110. 1/3 c. sugar

  111. 1/2 tsp. pepper

  112. lettuce leaves

  113. mint or coriander leaves

  114. chopped chilis

  115. Preparation: --

  116. Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions.

  117. Cook until pink color disappears. Drain off most of the fat. Add sugar

  118. and pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove

  119. from heat. Cool to room temperature.

  120. Prepare platter, lining with lettuce leaves. Peel and segment the

  121. citrus fruit if used, cutting each segment down to the back and fanning

  122. open to form a circle. If using pineapple, cut off top leaves and outer

  123. skin, as thinly as possible, from top down. Look at the "eye" pattern,

  124. as it forms a spiral down the pineapple. Cut the spirals with a sharp

  125. knife held at about a 45 degree angle. Cut off bottom. Cut pineapple

  126. 5 or 6 wedges and then cut each of those into 1/4 inch

  127. slices. Arrange fruit on platter.

  128. Mound meat mixture onto fruit, and decorate with other garnishes. Serve

  129. at room temperature, or chilled. %%


  131. (aka Country Curry or Jungle Curry)

  132. 1 lb fresh green beans

  133. 2 T Thai Curry Paste

  134. "Country Curry" or "Red Curry"; but they are all flavorful.

  135. Mae Ploy and Tommy Tang are other good brands.

  136. 2 T vegetable oil

  137. Bamboo shoots (optional; I like to use a large can of bamboo tips because

  138. they are tender and I can cut them into 1/4 inch thick round slices.

  139. You can also use a couple of the small cans of sliced bamboo shoots,

  140. but they will not absorb the flavor as well. I think carrots cut into coins would also be good, if you like those. I tried potatoes

  141. once, but they just disintegrated.)

  142. 6 c chicken broth

  143. Clean and pick green bean tips. In a dutch oven (or equivalent size

  144. vessel), heat oil. Add curry paste and "fry" until fragrant, about 1

  145. minute. Add broth, green beans, bamboo shoots (or other vegetable).

  146. Bring to a rapid boil and cook like that for about 15-20 minutes

  147. (watching that liquid doesn't reduce too much; add water as necessary).

  148. Reduce heat to a hard simmer and continue cooking until green beans are

  149. VERY done and have absorbed the flavor of the curry broth. Serve in

  150. bowls over rice. %%

  151. From: sehender

  152. (Sarah Henderson) Source: Madhur Jaffrey's

  153. Far Eastern Cookery


  155. 1 lb. medium shrimp

  156. 2 sticks fresh or 2 tablespoon. dried lemongrass

  157. 4 fresh or dried kaffir lime leaves or 1 tblsp finely grated lemon zest

  158. 1 1/2 qt chicken stock

  159. 1 tblsp fish sauce or salt to taste

  160. 3 tblsp fresh lime juice or to taste

  161. 1 tsp Thai chili paste(nam prik pow) or substitute

  162. 1/4 tsp cayenne,

  163. 1/4 tsp sugar,

  164. 1/2 tsp oil

  165. 15 oz. can straw mushrooms or 12 med. fresh mushrooms

  166. 3 fresh hot green chilies

  167. 3 tblsp cilantro

  168. -- Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat

  169. dry, cover and refrigerate. If using fresh lemongrass, cut each stick

  170. into three 2 inch pieces--starting from rounded bottom end. Discard

  171. 6 pieces. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil. Lower heat and simmer gently for 20 minutes. Strain

  172. stock, then add fish sauce, lime juice, and chili paste. Adjust fish

  173. sauce and lime juice to taste. *Add more chili paste for more heat. Drain straw mushrooms and add to stock. (If using fresh mushrooms,

  174. 1 minute. Drain and add to stock.

  175. several hours ahead of time and stored in the refrigerator.**

  176. Prepare garnish shortly before serving. Cut green chilies into fine

  177. rounds. Wash and dry cilantro. Just before serving, heat the soup,

  178. when it begins to boil, drop in peeled shrimp. Cook on medium heat for 2 minutes or just until shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve hot. %% From: stigle


  180. 1/2 cup peanut or corn oil

  181. 1 oz raw prawns, shelled

  182. 4 oz firm bean curd (tofu), diced

  183. 3 tblsp preserved sweet white radish, chopped

  184. 3 tblsp sliced shallots

  185. 4 eggs

  186. 11 oz rice or cellophane noodles (sen kel or woon sen), soaked in cold water for 7-10 minutes, if dried

  187. 1/4 cup chicken stock

  188. 3 tblsp dried shrimps, chopped

  189. 1/3 cup unsalted peanuts, chopped

  190. 4 spring onions, sliced

  191. 15 oz bean sprouts

  192. 1 cup water

  193. 1/2 cup tamarind juice

  194. 1/3 cup palm sugar

  195. 1 tblsp white soya sauce

  196. Mix all the sauce ingredients together in a pan and boil until reduced

  197. 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

  198. and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a

  199. minute, then add the noodles and chicken stock. When the noodles are

  200. 2 minutes

  201. and bean sprouts. Add the sauce, fry for a couple of minutes and serve. Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime

  202. wedges, spring onions, and fresh bean sprouts, all in small containers. %%

  203. 1bbs

  204. Source: Joyce Jue - Prodigy Guest Chefs Cookbook

  205. MEE KROB

  206. 1 2-in piece of tamarind pulp

  207. Peanut or corn oil (for deep-frying)

  208. 1/4 lb Dried rice stick noodles

  209. 6 oz Med shrimp, shelled and deveined

  210. 1 Whole boned chicken breast, cut into slices

  211. 4 Shallots; minced

  212. 1 tblsp Minced garlic

  213. 2 small Serrano chiles, finely minced

  214. 1 Lime (zest only)

  215. 3 1/2 tblsp Tomato paste

  216. 4 tblsp Sugar

  217. 1/4 c Thai fish sauce (nam pla)

  218. 3 tblsp Fresh lime juice

  219. 4 Green onions; trimmed, cut into 1-in lengths, blanched

  220. 3 tblsp Fresh coriander leaves

  221. 1/2 lb Bean sprouts; tails removed (for garnish)

  222. Crispy Egg Lace --

  223. Oi l for deep-frying

  224. 1/4 tsp Salt

  225. 2 Eggs; lightly beaten

  226. COVER TAMARIND WITH 3/4 CUP hot water. Crush and break up pulp with a

  227. fork and let it stand for 20 minutes. Pour mixture through a strainer

  228. and press it through. Collect 1/2 cup tamarind liquid. Pour oil into a

  229. 2-inches. Heat oil to

  230. In a large paper bag pull rice stick noodles apart into small batches.

  231. Add 1 batch to the oil. If the temperature is correct, noodles should

  232. puff up within seconds. Remove with a slotted spoon or strainer and drain on paper towel. Repeat with remaining noodles. If you are making

  233. the Crispy Egg Lace, prepare it at this time (See below). When the rice

  234. stick noodles and egg lace are done, pour off all but 2 tablespoons of

  235. oil from wok. Reheat wok and oil over medium-high heat. When hot, add

  236. shrimp and chicken; stir-fry for 1 minute or until shrimp are bright

  237. orange and chicken is white. Remove and set aside. Add shallots,

  238. garlic, minced chiles and half the lime zest to the hot wok; stir-fry

  239. 1 minute

  240. sugar. Cook, stirring constantly, until sugar becomes a dark crimson

  241. red with a sticky consistency. It should pull away from the wok into a

  242. 3 to

  243. minutes). Be careful not to burn the mixture. Immediately add the

  244. reserved tamarind liquid and fish sauce, reduce to low heat and simmer

  245. together for 1 minute. Add lime juice, reserved chicken-shrimp mixture,

  246. green onion and remaining lime zest; toss just enough to heat through.

  247. Remove from heat. Add 1/3 of fried rice stick noodles to the sauce.

  248. Gently crush noodles and toss with sauce to coat. Repeat with another

  249. third of noodles. Add last third of noodles only if there is enough

  250. sauce to coat. Toss in the coriander leaves. Mound noodles on a

  251. platter, Crispy Egg Lace (broken into smaller pieces) and bean sprouts.

  252. CRISPY EGG LACE: After frying noodles, skim leftover bits from wok.

  253. Keep oil hot. Beat eggs with salt in bowl. When oil is 375F, hold a

  254. medium-fine-mesh skimmer over oil; gently pour half the eggs through.

  255. Let eggs drip into oil in circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an

  256. irregular lacy shape. Remove and drain on paper towels. Keep in a warm

  257. oven. Break into smaller pieces. Makes 2 crispy egg laces. %%

  258. Source: Asian Pasta, by Linda Burum

  259. MY PAD THAI

  260. Ingredients: --

  261. 3 1/2 tblsp distilled white vinegar

  262. 2 tblsp water

  263. 2 1/2 tblsp fish sauce

  264. 3 tblsp tomato paste

  265. 2 1/2 tblsp sugar

  266. 1/2 tblsp dried shrimp, pounded to a powder

  267. 9 oz flat rice sticks,

  268. vegetable oil

  269. 1/3 cup fresh thai or purple or sweet basil leaves

  270. 2 red Serrano chili peppers, seeded and very finely minced

  271. 4 cloves garlic, minced

  272. 1 1/2 large boned chicken breast halves, cut crosswise into 3/8 inch thick strips, or 1 lb lean pork, cut into thin slices

  273. 3/8 inch by 2 inches

  274. 8 oz small, cooked shelled shrimp

  275. 2 eggs, lightly beaten

  276. 2 cups fresh bean sprouts, beans removed

  277. 1/4 cup roasted, unsalted peanuts, coarsely ground

  278. cherry tomatoes, halved

  279. lime wedges

  280. mint sprigs or sliced green onions

  281. Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried

  282. shrimp in a small bowl; mix until well blended and reserve. In a large

  283. pot, soak the noodles in enough water to cover. In a small skillet or 3/4 to 1 inch deep to

  284. 350 degrees, or until a

  285. dried rice noodle puffs instantly when dropped into the oil. Deep-fry

  286. the basil leaves a few at a time, turning them once or twice until they

  287. 40 seconds to a minute; drain on paper toweling. Bring the noodles to a boil and cook them

  288. 2 minutes, or until they are

  289. almost tender. Drain and rinse them well, then spread them on paper

  290. toweling to dry slightly. Head a wok or large skillet and add about 2

  291. 1/2 tablespoons vegetable oil. Fry the Serrano peppers about seconds, then add the garlic and stir-fry until it is soft. Add the

  292. chicken or pork and stir-fry until the chicken is almost opaque

  293. 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

  294. the eggs. When they are almost set, scramble them evenly. Add half the

  295. noodles, throughly incorporating them into the mixture; stir in the

  296. remaining noodles and half the bean sprouts. Cook just until the bean

  297. sprouts are nearly wilted. Heap the meat and noodles onto a platter. Cover one half of them with

  298. ground peanuts and the other half with uncooked bean sprouts. Ring the

  299. noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish

  300. the top with the fried basil. %%

  301. From: melcue

  302. (Melissa Elaine Cue)

  303. nell

  304. Source: Thai Home-Cooking from Kamolmal's Kitchen


  306. (Serves 4 to 6)

  307. This is a rich, hearty dish with plenty of typical Thai flavors. Any

  308. kind of beef may be used, but flank steak works particularly well

  309. because it is easy to cut it across the grain, which helps keep the meat

  310. from falling apart during stir-frying and produces a tender result. Be

  311. sure to serve plenty of rice, because it helps moderate the hot chilies

  312. without detracting from the flavor. You may reduce the number of

  313. chilies by up to one half, but traditionally this dish should have a

  314. rich, hot chili flavor. Ingredients: --

  315. 1 pound flank steak

  316. 14 (2 ounces) finely chopped Serrano chilies

  317. 1/4 cup (2 ounces) finely chopped garlic

  318. 1/2 cup (2 ounces) finely chopped yellow onion

  319. 1/4 cup 2 tblsp vegetable oil

  320. 3 tblsp fish sauce

  321. 1 tblsp granulated sugar

  322. 1/2 cup water (more if needed in Step 5)

  323. 1/2 cup loosely packed mint or basil leaves

  324. Green lettuce leaves

  325. 1. Slice the beef across the grain into strips 1/4 inch thick and 2 to

  326. 3 inches long. Set aside.

  327. 2. Pound or grind the chilies, garlic, and onion to a coarse paste in a

  328. mortar or blender. If you use a blender you may need to add the oil to

  329. 3. Heat a wok, add the oil, and swirl it over the surface of the pan.

  330. 2 and stir-fry until it is light

  331. golden. 4. Add the beef and stir-fry until it is a uniform tan color, but do

  332. not overcook it. 5. Add the fish sauce, sugar, water, and mint (or basil) leaves. More

  333. water may be added if the sauce is too dry. There should be about 1/2

  334. to 3/4 cup sauce, depending on how much water you added. Ahead of time note: The dish may be prepared a day in advance to this

  335. point. To do so, proceed through Step 5, omitting the mint or basil

  336. leaves. When you are ready to serve, heat the mixture and add the

  337. leaves. If the meat has absorbed the liquid, add just enough warm water

  338. to bring it back to the original consistency. 6. Arrange a single layer of lettuce leaves in a serving bowl and put

  339. the beef mixture over them. Serve the beef immediately or keep it warm

  340. while preparing other dishes. 7. Serve with rice. %%

  341. From: nell

  342. (Paula Gaynell Warnes)

  343. Source: "Thai Home-Cooking from Kamolmal's Kitchen", by William Crawford and Kamolmal Pootaraksa. ISBN 0-453-00494-6.


  345. (Serves 6)

  346. 3 Serrano chilies

  347. 1 1/2 lb flank steak

  348. 1/4 lb (1 cup) red onion, sliced

  349. 1/4 cup 1 tblsp lime juice

  350. 2 tblsp fish sauce

  351. 1 tsp ground roasted chilies

  352. 2 tblsp ground toasted rice **

  353. Red lettuce leaves

  354. Coriander sprigs

  355. Mint or Basil leaves

  356. 1. Remove the stems, but not the seedes, from the chilies. Slice the

  357. chiles crosswise into pieces 1/8" thick. Place the sliced chiles and 15 minutes.

  358. 2. Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips

  359. 1/8" thick and 1 to 2 inches long. Put these in a large ceramic bowl.

  360. 3. Peel the red onion, remove the root portion, and slice the onion

  361. vertically into thin strips. Slice the green onion diagonally into thin

  362. pieces. Add both types of onion to the beef. 4. Add the lime juice, fish sauce, ground chilies, and ground rice. Mix well

  363. 5. Arrange a single layer of lettuce leaves on a serving platter, and place th beef mixture on top. Garnish with sprigs of coriander and mint

  364. 6. Serve at room temperature, the vinegar sauce (from Step 1) and rice.Use small hot chilies about 3 to 4 inches long. Roast whole chillie

  365. stems and all, in a dry wok or skillet until the color changes to dark

  366. red or brown depending on the chilies used. Be careful not to let them

  367. burn. When the chilies have cooled, remove the stems and seeds. Place

  368. the chilies in a food processor or blender and grind using short pulses. Pre-ground chilies are also commercially available, but often lack the

  369. "bite" of home ground ones and may be more expensive. ** Place uncooked rice in a dry wok or skillet and heat over moderate

  370. heat until deep golden brown,s tirring frequently to keep from burning

  371. and to allow it to develop a uniform color. Watch the rice carefully

  372. after it begins to change colorand stir constantly because it can burn

  373. easily at this stage. When it is auniform deep golden color, remove

  374. from heat and allow to cool to room temperature. Grind it to a fine

  375. powder in a blender or a spice grinder. This can be made in advance and kept in quantity so that there is always a supply on hand, but it is

  376. also easy to make up while preparing the dish. %%

  377. From: arielle

  378. (Stephanie da Silva)

  379. 1/2 pound dried rice noodles

  380. 1/8 inch wide

  381. Warm Water

  382. 1/2 pound shrimp, chicken, pork or combination

  383. 1/4 cup 2 tblsp granulated sugar

  384. 1/4 cup 2 tblsp white vinegar

  385. 4 green onions

  386. 1/2 cup vegetable oil (more if needed for step six)

  387. 1 tsp chopped garlic

  388. 3/4 pound bean sprouts

  389. ground roasted chiles (see note at bottom)

  390. ground unsalted roasted peanuts

  391. 1. Soak noodles for 20-25 minutes in enough warm water to cover them.

  392. They should be flexible and soft, but not so soft that they can be

  393. mashed easily with the fingers. Later cooking in liquid will soften

  394. them more. Drain them throughly in a colander while preparing the other

  395. ingredients. Traditionally they are left in full-length strands, but

  396. you may cut them into 8 inch lengths if you find it easier to stir-fry

  397. then that way.

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

  399. 1/8 inch strips

  400. 1-2 inches long.

  401. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir

  402. until the sugar dissolves. Set aside. Slice green onions both the

  403. green and white parts, diagonally into 1-1/2 inch long pieces. Set

  404. aside.

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

  406. and stir fry until light golden. Add the meat and stir-fry until shrimp

  407. is pink. If using chicken or pork stir-fry until pink disappears. Add

  408. the noodles and toss lightly to coat with oil and the distribute meat

  409. and garlic( I often do this in a larger pot since things tend to come

  410. out of the wok).

  411. 5. Add the liquid from step 3 and bring it to a boil rapidly, gently

  412. folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the

  413. liquid (I find a pasta server works great for this step).

  414. 6. Lift the noodles gently from one side of the wok. Pour a little oil

  415. along the side of the wok, then break the egg ad slip it into the oil.

  416. Break the yolk and cover the egg with the noodles immediately. Repeat

  417. this on the opposite side with the other egg. Allow eggs to cook

  418. undisturbed, over moderate heat until they are set and almost dry.

  419. Additional oil may by added if the eggs or the noodles begin to stick to

  420. the wok.

  421. 7. When the eggs are set and almost dry, fold them gently but rapidly

  422. 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

  423. the eggs, lift it through, and fold the mixtureover. Continue the

  424. lifting and folding motion until the eggs are broken up and well

  425. distributed.

  426. 8. Add the green onions (and bean sprouts if you prefer them mixed in)

  427. and toss the entire mixture quickly and gently, stll avoiding breaking

  428. the noodles. Cook for about 2 minutes or until onions are tender.

  429. 9. Take a large platter spread with bean sprouts(if you left them out

  430. above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see

  431. note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings seperatly for each diner to add according to taste.

  432. Note on chilies: Buy whole dried chiles and grind since pre-ground often

  433. lack the "bite" of whole ones. Thai chilies may be used (

  434. VERY hot),

  435. or milder American chiles may be used. The Thai chilies are know as

  436. Prig hang. They may also be found in Mexican food sections under the

  437. name "Chiles Arbol". Use sparing if you aren't used to them they are

  438. quite potent. %%

  439. (Jim Mason)

  440. Source: The Original Thai Cookbook by Jennifer Brennan

  441. 1/2 C vegetable oil

  442. 6 cloves garlic, finely chopped

  443. 1 C small cooked shrimp

  444. 1 T sugar

  445. 1 1/2 T ketchup

  446. 3/4 lb rice vermicelli, soaked in hot water for 15 mins. and drained

  447. 1 C bean sprouts

  448. Garnish: --

  449. 1 T dried shrimp powder

  450. 2 T peanuts, coarsely ground

  451. 1/2 t dried red chili flakes

  452. 2 green onions, finely chopped

  453. 2 T coriander leaves, chopped

  454. 2 limes, sliced into rings

  455. Heat oil in a wok and fry garlic until golden. Quickly add the shrimp

  456. and stir fry until heated through. Add the sugar, fish sauce and ketchup and stir until sugar dissolves. Add the beaten eggs, letting

  457. them set slightly, then stir to scramble. Add the noodles and toss and 2 mins. Reserving about 4 Tbls. of bean sprouts, add

  458. the remainder to the wok. Stir over heat until the bean sprouts are

  459. barely cooked. Turn the Pad Thai onto a platter, placing the reserved,

  460. raw bean sprouts on one side.

  461. Presentation: --

  462. Sprinkle the noodles with the garnish ingredients in the following

  463. order: shrimp powder, peanuts, chili flakes, green onions, coriander

  464. leaves. Ring the platter with the lime slices and serve. %%

  465. From: jjfink

  466. (Joel Finkle) PAD THAI

  467. 1 Pkg (10-16 oz. = 1/3-0 1/2 kg) rice stick noodles

  468. 2 Tblsp oil (30 ml)

  469. 3 or more cloves garlic, crushed or minced

  470. 8oz. (250g) Shrimp, peeled

  471. 8oz. (250g) Chicken, Pork or more Shrimp, cut into dice or matchsticks

  472. 2 or 3 eggs

  473. 1 Cup (250ml) bean sprouts

  474. 1/4 Cup (60ml) chopped/ground peanuts

  475. 1 red chile, finely chopped, or 1 tsp (5ml) red pepper flakes

  476. 1 Cup (250ml) sliced cabbage

  477. Cilantro leaves

  478. Lime wedges

  479. Sauce: --

  480. 1/4 Cup (60ml) Thai Fish Sauce

  481. 1/4 Cup (60ml) White Vinegar

  482. 2 Tblsp (30 ml) white sugar

  483. 3 Tblsp (90 ml) Paprika

  484. Soak the rice noodles in cold water at least two hours before cooking.

  485. Drain. In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp

  486. and other meat if used.

  487. Add the noodles, and stir-fry until al dente. Add sauce ingredients,

  488. 2 minutes or so

  489. Spread the noodles, etc. out to the sides, and add eggs. Some will

  490. crack the eggs directly into the wok, others will pre-scramble. If

  491. cracked into the pan, start stirring them up when partially cooked, so

  492. you get 'streaky' yellow and white eggs. As they cook, fold the noodle

  493. mixture back in.

  494. Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture.

  495. Serve hot, garnished with the rest of the bean sprouts, chopped cabbage,

  496. cilantro. Serve with lime wedges to be squeezed into the noodles.

  497. 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

  498. well, depending on your tastes. %%

  499. From: qc

  500. (Quentin J Clark)

  501. PAD THAI

  502. 6 oz noodles - vermicelli or rice noodles

  503. 2 T peanut butter

  504. 5 T soy sauce or tamari

  505. 1 T brown sugar

  506. 2 scrambled eggs

  507. 6 diced scallions

  508. 5 cloves pressed garlic

  509. peanuts

  510. 1/3 cup vinegar

  511. quartered lime

  512. Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix

  513. the PB, soy, and sugar.

  514. In the wok, sautee the scallions and garlic. You can add bean sprouts

  515. at this point too. After a few minutes, add the noodles, and stir-fry

  516. them for about 5 minutes. Then add the stuff in the bowl, and the

  517. 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. %%

  518. Source: Frugal Gourmet on Our Immigrant Ancestors

  519. PAD THAI (1)

  520. 1/2 lb thai flat rice noodles (bahn pho) or rice sticks

  521. oil for deep-frying

  522. 1/2 lb fresh firm bean curd, cut into tiny cubes

  523. 1/2 tblsp garlic, chopped

  524. 1/2 cup very thinly sliced skinless and boneless chicken breast

  525. 1/4 lb shrimp, peeled and cut in half the long way

  526. 1 tblsp dried shrimp powder

  527. 1/4 tsp freshly ground black pepper

  528. 3 tblsp finely chopped dry-roasted salted peanuts

  529. 2 tblsp lime juice, freshly squeezed

  530. 1 tblsp sugar

  531. 6 tblsp Thai fish sauce

  532. 1/4 cup tamarind sauce

  533. 2 tsp red chili paste with garlic

  534. 2 cups fresh bean sprouts

  535. 2 limes, quartered

  536. 1/3 cup fresh coriander leaves

  537. 3 chopped scallions

  538. 4 tblsp finely chopped dry-roasted peanuts

  539. Soak the noodles in ample warm water until supple, about 15 minutes,

  540. drain and set aside. Place the noodles in boiling water and cook just

  541. until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean

  542. curd. Be sure the pat the bean curd dry on a paper towel first so that

  543. 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 3 to 4 minutes over

  544. medium-high heat. Add the remaining ingredients, except the garnishes,

  545. 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

  546. part of the dish. %%

  547. PAD THAI (2)

  548. (Serves 2)

  549. 1/4-1/3 lb flat rice stick noodles (banh pho),

  550. 1/4 " wide

  551. 1/4 cup peanut oil

  552. 1/4 lb pork, cut into matchstick strips

  553. 6 shrimps, peeled and deveined

  554. 1 tsp crushed garlic

  555. 2 Tblsp water

  556. 2 Tblsp rice vinegar

  557. 1 Tblsp fish sauce

  558. 1 Tblsp sugar

  559. 1/4 cup chopped toasted peanuts

  560. 1/4 tsp ground dry shrimp

  561. freshly ground white pepper

  562. 1/4 tsp Asian chili powder (to taste)

  563. 1 cup bean sprouts, washed and drained

  564. 1/4 cup scallions, cut 3/4" long

  565. fresh coriander

  566. wedges of fresh lime

  567. Soak noodles in warm water for 60 minutes. Drain and set aside. Prepare all other ingredients and arrange near the wok. You will need

  568. to work fast. In the wok, fry the pork in the peanut oil at medium heat. When half

  569. cooked, add the shrimps and garlic and stir. Cook until shrimp and pork

  570. are done. Beat the egg and add it to the mixture. Cook, stirring, for about half

  571. a minute. Turn the heat to high. Add the drained noodles to shrimp mixture. Add

  572. water, vinegar, fish sauce, sugar, shrimp powder, and most of the

  573. 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

  574. it were a big pancake). Flip it over as best you can and repeat until

  575. 5 to 10 minutes. Add most of the sprouts and scallions. Stir and cook for another

  576. 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. %%

  577. PAD THAI (3)

  578. 1 pkg (16-ounce) chantaboon rice sticks, medium thread

  579. 1 tblsp vegetable oil

  580. 6 eggs beaten

  581. 1/4 cup vegetable oil

  582. 8 garlic gloves

  583. 1 lb pork, beef or chicken, sliced thin, bite sized,

  584. or shrimp, shelled and deveined.

  585. 1/4 cup white vinegar

  586. 1 cup sliced salted radish (chai Po)

  587. 1/4 cup fish sauce (nam pla)

  588. 1 cup coarse ground roasted peanuts

  589. 2 tblsp chile powder or paprika

  590. 2 cups bean sprouts

  591. 1 cup sliced green onion

  592. 1 cup sliced cilantro

  593. 1 lime

  594. Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set

  595. 1 minute. Heat wok with

  596. 1 tablespoon of oil

  597. until sizzling hot and coat sides of wok evenly. Add eggs and fry,

  598. 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

  599. until fragrant. add meat, stir and cook, until meat or tofu is done,

  600. 1 to 2 minutes. Add rice sticks and vinegar, cook until rice

  601. sticks soften. Add eggs, and the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish

  602. 10 as a side dish. Serves

  603. 6 as an only dish. %%

  604. From: jkandell


  606. -- 1/4 cup thai fish sauce

  607. 1/4 cup 2 T white vinegar

  608. 2-4 T sugar

  609. 1 t paprika

  610. 8 oz thai rice noodles about 1/4" thick

  611. 8 oz tofu

  612. 1-2 T dried shrimp

  613. 3 T oil

  614. 2-3 cloves garlic

  615. 2 eggs

  616. 3/4 lb bean sprouts

  617. 3 green onions, sliced on the diagonal, including white part

  618. 3/4 C ground peanuts

  619. 1 T roasted red chili peppers.

  620. Take some dried reds

  621. and cook them in an ungreased wok over low

  622. stirring constantly until they start to brown. Grind in a coffee grinder or spice mill.

  623. Instructions:

  624. -- Combine first four ingredients and let sit until sugar dissolves. Soak

  625. rice noodles/sticks in warm water until they are soft but don't

  626. disintegrate when pressed, about 40 minutes. Drain. Drain tofu by

  627. wrapping it in a clean towel and pressing with a large can of tomatoes,

  628. 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in water

  629. and drain. Put oil in wok, heat to medium, put in crushed garlic. Swirl around for about a minute. Add noodles and mix around for a minute or two. Add the tofu and shrimp then immediately add the liquid. Keep stirring

  630. until the liquid has all been absorbed into the noodles, about a couple

  631. of minutes. Lower heat to low or medium-low. Push some of the stuff aside at one

  632. end of wok, and break an egg in. Immediately cover with noodles. Do

  633. the same at the other end of wok. Let the eggs cook *undisturbed* until

  634. the yolks are practically cooked, about three minutes. (*Carefully*

  635. peak if unsure.) Slip a slotted spoon under each egg in turn, and bring

  636. upward, through the noodles, shaking as you go. The idea is to break up

  637. the cooked egg into the rest of the mixture into tiny bits. Mix in sprouts and green onions. Let cook for another two minutes. Turn off heat. Add crushed peanuts and enough roasted red chilies to

  638. your desired hotness. %%


  640. 1 pkg (16 oz) rice noodles

  641. 1/2 cup vegetable oil

  642. 5 or 6 garlic cloves, finely chopped

  643. 1 lb medium shrimp, shelled and deveined

  644. 2 firm-style bean curd squares, cut into 1/2 inch cubes

  645. 1/4 cup coarsely chopped pickled turnips

  646. 1/2 cup white vinegar

  647. 1/5 cup fish sauce

  648. 1 tblsp paprika

  649. 1/4 cup sugar

  650. 2 eggs, beaten

  651. 1/4 lb mung bean sprouts

  652. 3 scallions, cut into 1/2 cup ground unsalted peanuts

  653. 1 fresh red chili pepper, seeded and coarsely chopped

  654. 1 lemon, cut into wedges

  655. coriander leaves for garnish

  656. 1/4 cup crushed red pepper

  657. 10 to 12 cups of cold water

  658. 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

  659. it is light brown. Add the shrimp, bean curd and pickled turnips; stir

  660. in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed,

  661. fold in the noodles. When the noodles are completely coated, spread

  662. them out to the sides of the wok or frying pan, leaving a space in the

  663. middle. Add the beaten eggs. As the eggs cook, fold the noodles over

  664. them and stir to combine all of the ingredients evenly. Stir in half of

  665. the bean sprouts, then add the scallions, ground peanuts and chopped

  666. chili pepper. Toss several times to mix well. Serve on a large platter with lemon wedges. Top with the remaining bean

  667. sprouts and garnish with coriander leaves. Serve the crushed red pepper

  668. on the side, for those who like it extra-spicy. %%

  669. From: danielh

  670. (Daniel Hobbs)


  672. 8 oz. small size rice noodles

  673. 3 T tomatoe sauce or tamarind paste

  674. 2 T veg. oil

  675. 1 T pickled radish

  676. 3 T sugar

  677. 1/3 c water or chicken stock

  678. 3 T fish sauce

  679. 1/2 lb shrimp, cleaned and shelled

  680. 1 handful bean sprouts (fresh); chopped once or twice

  681. 2 oz green onions, cut into 1/2 inch pieces

  682. 2 T finely chopped peanuts

  683. 1. Soak the rice noodles in cold tap water about 20 minutes, until they

  684. are "springy". Then drain in a colander until needed.

  685. 2. If using dried tamarind, soak the tamarind in hot water for awhile,

  686. then mash with a fork to soften. Force as much of the mixture as you

  687. can through a seive to remove bits of bark, etc.

  688. 3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish,

  689. and sugar. Mix well and let heat up.

  690. 4. Add the noodles, small portions at a time, and and that water/stock.

  691. Mix well until all the noodles are coated with the mixture. Add more

  692. liquid if necessary -- it will cook out. Don't be easy on the noodles

  693. -- chop them with the spatula or spoon some to separate them. It may

  694. help to "toss" the noodles like a salad, to get them coated.

  695. 5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump",

  696. so stir or "toss" like a salad to get everything mixed, and to ensure

  697. that the egg and shrimp cook thoroughly. It will help to cover the wok

  698. with a lid for a minute or so, then toss the mixture, then cover again.

  699. You'll know it's done when the shrimp are completely pink. There may be

  700. a little browning of the noodles; stirring will keep them from burning.

  701. 6. Add the bean sprouts, green onions, and chopped peanuts. Mix well,

  702. then turn off the heat and let stand a minute or so. Serve. %%

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

  704. PAHT THAI

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

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

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

  708. Thai flavors. A handful of fresh bean sprouts provides a cooling

  709. contrast to the hot, seasoned noodles, and circles of lime invite you to

  710. bring sourness to center stage as you begin to eat. Traditional ingredients are salty dried shrimp; crispy pieces of fried,

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

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

  713. sour, salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean

  714. sauce, and crushed dried red chilies. Thai cooks blithely tinker with the classic formula to create signature

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

  716. Restaurant in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I love its accessible ingredients, simple steps,

  717. and delicious results. Ingredients: --

  718. 1/4 lb dried rice stick noodles

  719. 2 tblsp vegetable oil

  720. 1 tblsp coarsely chopped garlic

  721. 8 shrimps, peeled and deveined

  722. 1 egg, lightly beaten

  723. 2 tsp sugar

  724. 2 tblsp coarsely chopped, dry-roasted peanuts

  725. 1 cup bean sprouts

  726. 4 slender green onions, sliced in

  727. 1 inch lengths

  728. 1 lime, quartered lengthwise

  729. 15 to 20 minutes. Meanwhile, prepare all the remaining ingredients and place them next to

  730. the stove, along with a small serving platter. When the noodles are

  731. very limp and white, drain and measure out 2 1/2 cups. Set these by the

  732. stove as well. Heat a wok or large, deep skillet over medium-high heat. Add 1

  733. tablespoon of the oil and swirl to coat the surface. When the oil is

  734. very hot, drop a piece of the garlic into the pan. If it sizzles

  735. immediately, the oil is ready. Add the garlic and toss until golden,

  736. about 30 seconds. Add the shrimp and toss until they turn pink and are

  737. 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 1 tablespoon oil, heat for 30 seconds, and add the

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

  739. thin layer covering the surface of the pan. Then scrape them into a

  740. clump again and gently turn them over. Hook loops of noodles with the

  741. 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

  742. 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

  743. the green onions and shrimp-egg mixture. Cook for 1 minute, turning

  744. often. Transfer the noodles to the serving platter and squeeze the

  745. juice of 2 lime wedges over the top. Garnish with remaining bean

  746. 1 as a main course,

  747. 2 as an appetizer. %%

  748. From: twain

  749. (Barbara Hlavin)


  751. vegetable oil for deep-frying

  752. 100 g (4 oz) whole shelled peanuts

  753. 1 slice terasi*

  754. 2 shallots, peeled and chopped

  755. 1 garlic clove, peeled and chopped

  756. salt

  757. 1/2 tsp chilli powder or sambal ulek*

  758. 1/2 tsp brown sugar

  759. 400 ml (14 fl oz) water

  760. 25 g (1 oz) creamed coconut*

  761. 1 tblsp lemon juice

  762. Method: --

  763. To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat

  764. 5 to 6 minutes. Drain thoroughly on

  765. kitchen paper towels. Allow to cool, then work to a fine powder in an

  766. electric grinder, or with a pestle and mortar.

  767. Put the terasi, shallots and garlic, if using, in a cobek or mortar.

  768. Pound to a very smooth paste, then add a little salt. Heat 1 tablespoon

  769. vegetable oil in a pan, add the paste and fry for 1 minute, stirring

  770. constantly. Add the chili powder or sambal ulek, sugar and water, bring

  771. to the boil, then add the ground peanuts. Stir well, then simmer until

  772. thick, stirring occasionally. Add the creamed coconut (santen) if

  773. using, and stir until dissolved. Keep hot.

  774. This really isn't as time-consuming as it sounds, providing you use

  775. roasted peanuts (avoiding the deep-frying step), and get your terasi,

  776. sambal ulek and coconut milk from the nearest Asian market. I must have

  777. had a lot of time on my hands the first time I made this, as I decided

  778. to eschew the grinder and use a mortar and pestle. - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -

  779. This is from

  780. The Encyclopedia of Asian Cooking

  781. , general ed. Jeni

  782. Wright, published in the USA 1984 by Exeter Books.

  783. *terasi

  784. Also known as balachan/blacan (Malaysia), kapi

  785. (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in

  786. very small quantities. Depending on the recipe in which it is used, it

  787. can be crushed with spices to make a paste which is then sauteed in oil.

  788. Alternatively, it may be grilled (broiled) or fried first, then added to

  789. other ingredients.

  790. *sambal ulek

  791. Indonesia

  792. Used as an accompaniment and in cooking.

  793. Made by crushing fresh red chillis with a little salt: Remove the

  794. seeds from the chillis, chop finely, then crush with salt using a

  795. pestle and mortar. Three chillis will make about 1 tablespoon

  796. sambal ulek. also available redy-prepared in small jars from

  797. Oriental stores and some delicatessens.

  798. *santen

  799. Malaysia

  800. see coconut milk.

  801. Coconut milk

  802. India/Malaysia/Thailand/Vietnam

  803. Known as narial ka

  804. dooth in India, santen in Indonesia and Malaysia. Best made from

  805. fresh coconuts: Grate the flesh of 1 coconut into a bowl, pour

  806. for about 30 minutes. Squeeze the flesh, then strain before using.

  807. This quantitiy will make a thick coconut milk, add more or less water

  808. as required. Desiccated (shredded) coconut can be used instead of

  809. 600 ml/1 pint/

  810. boiling water. Use freshly made coconut milk within 24 hours.

  811. Canned coconut milk is also available. %%

  812. From: riacmt

  813. ubvms (Carol Miller-Tutzauer)


  815. 2 T red or green curry paste

  816. brand is excellent

  817. 3 T vegetable oil

  818. 3/4 lb boneless chicken meat, cut into 3/4-inch pieces

  819. 2 cans (unsweetened) coconut milk (approx. 3 c in all)

  820. 1 c water or chicken broth

  821. 1/2 c baby corns

  822. 1/2 c straw mushrooms (or substitute other mushroom of your choice)

  823. 1/2 c sliced bamboo shoots

  824. 5 kaffir lime leaves

  825. packages on the bottom -- usually dusty -- shelf of the Asian

  826. market; they look like dried, curled-up leaves)

  827. 1/2 t salt (more or less to taste)

  828. if green curry, 10 fresh basil leaves

  829. if red curry, 1/2 red bell pepper, cut into matchstick-size strips

  830. Note: --

  831. You can add other things (holy basil, fish sauce, chopped hot Thai

  832. chiles, lemon grass, galanga, shrimp paste, etc.).

  833. Fry curry paste in oil in saucepan until fragrant. Add chicken (if

  834. 1 minute over medium high heat. Add

  835. remaining ingredients except basil leaves or red bell pepper. Bring

  836. just barely to a boil; reduce heat and simmer 20-30 minutes. Just

  837. before serving, stir in basil leaves or red bell pepper. Serve with

  838. cooked Thai Jasmine rice. %%

  839. From: neiger

  840. (David Neiger)


  842. 2 tblsp oil

  843. 4 Fresh Red Chillies (seeded and sliced)

  844. 3 cloves garlic (sliced)

  845. 500g chicken breast (sliced)

  846. 1 Onion (sliced)

  847. 2 tblsp oyster sauce

  848. 1 tblsp fish sauce

  849. use 2 tblsp soy sauce)

  850. 1 tblsp tamarind sauce

  851. 2 tsp brown sugar (or jaggary if available)

  852. 1/2 cup straw mushrooms (or tinned mushrooms if desperate)

  853. 1/2 cup bamboo shoots (strips)

  854. juice of 1/2 lime

  855. 6 bunches coriander (fresh)

  856. Heat oil in wok, add chillies and garlic and fry until crisp and golden.

  857. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables.

  858. Fry for about 2 minutes. Add sauce. %%

  859. From: stigle

  860. (Sue Stigleman)

  861. Source: Cooking with Bon Appetit: Oriental Favorites


  863. (Serves 6)

  864. Ingredients: --

  865. 8 oz (1/8 inch wide) rice noodles

  866. 1 whole chicken breast, boned, skinned

  867. 8 medium-size shrimp, shelled, deveined

  868. 1/2 cup water

  869. 1/4 cup fish sauce

  870. 3 tblsp sugar

  871. 1 tblsp lime juice

  872. 1 tsp paprika

  873. 1/8 tsp red (cayenne) pepper

  874. 1/2 lb bean sprouts

  875. 3 green onions, white part only, cut into 1 inch shreds

  876. 3 tblsp vegetable oil

  877. 4 large garlic cloves, finely chopped

  878. 1 egg

  879. 4 tblsp finely crushed roasted peanuts

  880. Instructions: --

  881. 45 minutes. Cut chicken into 1 1/2" by

  882. 1/3" strips. Cut shrimp in half lengthwise;

  883. 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

  884. noodles. Heat a wok over medium-high heat. Add oil and heat. Add

  885. garlic; fry until garlic starts to brown. Increase heat. Add chicken;

  886. stir-fry until almost cooked, about 2 minutes. Push chicken to one

  887. side. Break egg into wok. Stir quickly to break up yolk and scramble

  888. egg. When egg is set, mix with chicken. Add drained noodles, shrimp,

  889. fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high

  890. 2 to 3 minutes or until noodles are soft and most of liquid is

  891. absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then

  892. with remaining peanuts. %%


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