COLLECTION: Thai Recipes Vol.1 (of 2)

PAD THAI -- GENERAL NOTES:

Rice Noodles: --

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

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! %%

Source: Keo's Thai Cuisine by Keo Sananikone

EGGPLANT WITH TOFU

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

1/4 lb tofu

6 T oil

2-3 cloves garlic, crushed

1-5 red chili peppers, seeded and chopped

10-15 sweet basil leaves

1-3 T yellow bean sauce

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

taste)

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

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

5 to

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

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

to 4 servings. %%

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

EVIL JUNGLE PRINCE WITH CHICKEN (or with Mixed Vegetables)

(3-4 servings)

1/2 lb boneless chicken breast

1/2 lb mixed vegetables, see

note below)

2-6 small red chile peppers

1/2 stalk fresh lemon grass

2 kaffir lime leaves

2 T oil

1/2 c coconut milk

1/2 tsp salt

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

10 to 15 basil leaves

1 c chopped cabbage

2-inch strips.

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

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

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

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

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

on a bed of chopped cabbage.

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

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

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

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

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

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

GALLOPING HORSES (THAI APPETIZER)

(servings: 8-10)

1 t. oil

1 lb. ground pork

4-8 cloves garlic, finely chopped

3 green onions, white part, chopped

3/4 c. roasted salted peanuts

1 fresh pineapple, or 5 tangerines, or 4 oranges

1/3 c. sugar

1/2 tsp. pepper

lettuce leaves

mint or coriander leaves

chopped chilis

Preparation: --

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

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

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

from heat. Cool to room temperature.

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

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

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

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

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

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

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

slices. Arrange fruit on platter.

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

at room temperature, or chilled. %%

GREEN BEAN CURRY

(aka Country Curry or Jungle Curry)

1 lb fresh green beans

2 T Thai Curry Paste

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

Mae Ploy and Tommy Tang are other good brands.

2 T vegetable oil

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

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

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

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

once, but they just disintegrated.)

6 c chicken broth

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

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

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

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

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

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

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

bowls over rice. %%

From: sehender

reed.edu (Sarah Henderson) Source: Madhur Jaffrey's

Far Eastern Cookery

HOT AND SOUR SHRIMP SOUP (THAI)

1 lb. medium shrimp

2 sticks fresh or 2 tablespoon. dried lemongrass

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

1 1/2 qt chicken stock

1 tblsp fish sauce or salt to taste

3 tblsp fresh lime juice or to taste

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

1/4 tsp cayenne,

1/4 tsp sugar,

1/2 tsp oil

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

3 fresh hot green chilies

3 tblsp cilantro

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

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

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

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

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

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

1 minute. Drain and add to stock.

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

Prepare garnish shortly before serving. Cut green chilies into fine

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

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

KWITIAOW PAD THAI

1/2 cup peanut or corn oil

1 oz raw prawns, shelled

4 oz firm bean curd (tofu), diced

3 tblsp preserved sweet white radish, chopped

3 tblsp 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 tblsp dried shrimps, chopped

1/3 cup unsalted peanuts, chopped

4 spring onions, sliced

15 oz bean sprouts

1 cup water

1/2 cup tamarind juice

1/3 cup palm sugar

1 tblsp 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

2 minutes

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. %%

1bbs

Source: Joyce Jue - Prodigy Guest Chefs Cookbook

MEE KROB

1 2-in piece of tamarind pulp

Peanut or corn oil (for deep-frying)

1/4 lb Dried rice stick noodles

6 oz Med shrimp, shelled and deveined

1 Whole boned chicken breast, cut into slices

4 Shallots; minced

1 tblsp Minced garlic

2 small Serrano chiles, finely minced

1 Lime (zest only)

3 1/2 tblsp Tomato paste

4 tblsp Sugar

1/4 c Thai fish sauce (nam pla)

3 tblsp Fresh lime juice

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

3 tblsp Fresh coriander leaves

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

Crispy Egg Lace --

Oi l for deep-frying

1/4 tsp Salt

2 Eggs; lightly beaten

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

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

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

2-inches. Heat oil to

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

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

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

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

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

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

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

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

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

1 minute

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

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

3 to

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Source: Asian Pasta, by Linda Burum

MY PAD THAI

Ingredients: --

3 1/2 tblsp distilled white vinegar

2 tblsp water

2 1/2 tblsp fish sauce

3 tblsp tomato paste

2 1/2 tblsp sugar

1/2 tblsp dried shrimp, pounded to a powder

9 oz flat rice sticks,

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 lb 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 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

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 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: melcue

is.rice.edu (Melissa Elaine Cue)

nell

Source: Thai Home-Cooking from Kamolmal's Kitchen

NUE GRA PAO: STIR-FRIED BEEF WITH MINT

(Serves 4 to 6)

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

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

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

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

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

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

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

rich, hot chili flavor. Ingredients: --

1 pound flank steak

14 (2 ounces) finely chopped Serrano chilies

1/4 cup (2 ounces) finely chopped garlic

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

1/4 cup 2 tblsp vegetable oil

3 tblsp fish sauce

1 tblsp granulated sugar

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

1/2 cup loosely packed mint or basil leaves

Green lettuce leaves

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

3 inches long. Set aside.

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

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

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

2 and stir-fry until it is light

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

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

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

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

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

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

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

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

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

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

From: nell

is.rice.edu (Paula Gaynell Warnes)

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

NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING

(Serves 6)

3 Serrano chilies

1 1/2 lb flank steak

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

1/4 cup 1 tblsp lime juice

2 tblsp fish sauce

1 tsp ground roasted chilies

2 tblsp ground toasted rice **

Red lettuce leaves

Coriander sprigs

Mint or Basil leaves

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

From: arielle

taronga.com (Stephanie da Silva)

1/2 pound dried rice noodles

1/8 inch wide

Warm Water

1/2 pound shrimp, chicken, pork or combination

1/4 cup 2 tblsp granulated sugar

1/4 cup 2 tblsp white vinegar

4 green onions

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

1 tsp chopped garlic

3/4 pound bean sprouts

ground roasted chiles (see note at bottom)

ground unsalted roasted peanuts

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 throughly 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

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 mixtureover. 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 seperatly 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. %%

1a.caltech.edu (Jim Mason)

Source: The Original Thai Cookbook by Jennifer Brennan

1/2 C vegetable oil

6 cloves garlic, finely chopped

1 C small cooked shrimp

1 T sugar

1 1/2 T ketchup

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

1 C bean sprouts

Garnish: --

1 T dried shrimp powder

2 T peanuts, coarsely ground

1/2 t dried red chili flakes

2 green onions, finely chopped

2 T 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 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. %%

From: jjfink

skcla.monsanto.com (Joel Finkle) PAD THAI

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

2 Tblsp oil (30 ml)

3 or more cloves garlic, crushed or minced

8oz. (250g) Shrimp, peeled

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

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

1 Cup (250ml) sliced cabbage

Cilantro leaves

Lime wedges

Sauce: --

1/4 Cup (60ml) Thai Fish Sauce

1/4 Cup (60ml) White Vinegar

2 Tblsp (30 ml) white sugar

3 Tblsp (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,

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. %%

From: qc

titan.ucs.umass.edu (Quentin J Clark)

PAD THAI

6 oz noodles - vermicelli or rice noodles

2 T peanut butter

5 T soy sauce or tamari

1 T 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, sautee 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. %%

Source: Frugal Gourmet on Our Immigrant Ancestors

PAD THAI (1)

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

oil for deep-frying

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

1/2 tblsp garlic, chopped

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

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

1 tblsp dried shrimp powder

1/4 tsp freshly ground black pepper

3 tblsp finely chopped dry-roasted salted peanuts

2 tblsp lime juice, freshly squeezed

1 tblsp sugar

6 tblsp Thai fish sauce

1/4 cup tamarind sauce

2 tsp red chili paste with garlic

2 cups fresh bean sprouts

2 limes, quartered

1/3 cup fresh coriander leaves

3 chopped scallions

4 tblsp 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 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. %%

PAD THAI (2)

(Serves 2)

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

1/4 " wide

1/4 cup peanut oil

1/4 lb pork, cut into matchstick strips

6 shrimps, peeled and deveined

1 tsp crushed garlic

2 Tblsp water

2 Tblsp rice vinegar

1 Tblsp fish sauce

1 Tblsp 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

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 (3)

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

1 tblsp vegetable oil

6 eggs beaten

1/4 cup vegetable oil

8 garlic gloves

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

or shrimp, shelled and deveined.

1/4 cup white vinegar

1 cup sliced salted radish (chai Po)

1/4 cup fish sauce (nam pla)

1 cup coarse ground roasted peanuts

2 tblsp chile powder or paprika

2 cups bean sprouts

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

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,

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

10 as a side dish. Serves

6 as an only dish. %%

From: jkandell

ccit.arizona.edu (Jonathan Kandell) PAD THAI PSEUDO-VEGETARIAN STYLE

-- 1/4 cup thai fish sauce

1/4 cup 2 T white vinegar

2-4 T sugar

1 t paprika

8 oz thai rice noodles about 1/4" thick

8 oz tofu

1-2 T dried shrimp

3 T oil

2-3 cloves garlic

2 eggs

3/4 lb bean sprouts

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

3/4 C ground peanuts

1 T roasted red chili peppers.

Take some dried reds

and cook them in an ungreased wok over low

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

Instructions:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

your desired hotness. %%

PAD THAI (SAUTEED RICE NOODLES)

1 pkg (16 oz) rice noodles

1/2 cup vegetable oil

5 or 6 garlic cloves, finely chopped

1 lb 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 tblsp paprika

1/4 cup sugar

2 eggs, beaten

1/4 lb mung bean sprouts

3 scallions, cut into 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

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. %%

From: danielh

sequent.com (Daniel Hobbs)

PAD THAI WITH SHRIMP

8 oz. small size rice noodles

3 T tomatoe sauce or tamarind paste

2 T veg. oil

1 T pickled radish

3 T sugar

1/3 c water or chicken stock

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 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. %%

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

PAHT THAI

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. Ingredients: --

1/4 lb dried rice stick noodles

2 tblsp vegetable oil

1 tblsp coarsely chopped garlic

8 shrimps, peeled and deveined

1 egg, lightly beaten

2 tsp sugar

2 tblsp coarsely chopped, dry-roasted peanuts

1 cup bean sprouts

4 slender green onions, sliced in

1 inch lengths

1 lime, quartered lengthwise

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 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

1 as a main course,

2 as an appetizer. %%

From: twain

carson.u.washington.edu (Barbara Hlavin)

PEANUT SAUCE

vegetable oil for deep-frying

100 g (4 oz) whole shelled peanuts

1 slice terasi*

2 shallots, peeled and chopped

1 garlic clove, peeled and chopped

salt

1/2 tsp chilli powder or sambal ulek*

1/2 tsp brown sugar

400 ml (14 fl oz) water

25 g (1 oz) creamed coconut*

1 tblsp lemon juice

Method: --

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

5 to 6 minutes. Drain thoroughly on

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

electric grinder, or with a pestle and mortar.

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

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

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

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

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

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

using, and stir until dissolved. Keep hot.

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

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

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

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

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

This is from

The Encyclopedia of Asian Cooking

, general ed. Jeni

Wright, published in the USA 1984 by Exeter Books.

*terasi

Also known as balachan/blacan (Malaysia), kapi

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

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

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

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

other ingredients.

*sambal ulek

Indonesia

Used as an accompaniment and in cooking.

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

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

pestle and mortar. Three chillis will make about 1 tablespoon

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

Oriental stores and some delicatessens.

*santen

Malaysia

see coconut milk.

Coconut milk

India/Malaysia/Thailand/Vietnam

Known as narial ka

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

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

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

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

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

600 ml/1 pint/

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

Canned coconut milk is also available. %%

From: riacmt

ubvms (Carol Miller-Tutzauer)

RED OR GREEN THAI CURRY

2 T red or green curry paste

brand is excellent

3 T vegetable oil

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

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

1 c water or chicken broth

1/2 c baby corns

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

1/2 c sliced bamboo shoots

5 kaffir lime leaves

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

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

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

if green curry, 10 fresh basil leaves

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

Note: --

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

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

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

1 minute over medium high heat. Add

remaining ingredients except basil leaves or red bell pepper. Bring

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

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

cooked Thai Jasmine rice. %%

From: neiger

vaxc.cc.monash.edu.au (David Neiger)

SPECIAL THAI CHICKEN WITH CHILLIES (mild)

2 tblsp oil

4 Fresh Red Chillies (seeded and sliced)

3 cloves garlic (sliced)

500g chicken breast (sliced)

1 Onion (sliced)

2 tblsp oyster sauce

1 tblsp fish sauce

use 2 tblsp soy sauce)

1 tblsp tamarind sauce

2 tsp brown sugar (or jaggary if available)

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

1/2 cup bamboo shoots (strips)

juice of 1/2 lime

6 bunches coriander (fresh)

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

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.

Fry for about 2 minutes. Add sauce. %%

From: stigle

cs.unca.edu (Sue Stigleman)

Source: Cooking with Bon Appetit: Oriental Favorites

STIR-FRIED RICE NOODLES

(Serves 6)

Ingredients: --

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 tblsp sugar

1 tblsp lime juice

1 tsp paprika

1/8 tsp red (cayenne) pepper

1/2 lb bean sprouts

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

3 tblsp vegetable oil

4 large garlic cloves, finely chopped

1 egg

4 tblsp finely crushed roasted peanuts

Instructions: --

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

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. %%