9:58 AM 3/2/98
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PAD THAI (Serves 4 as a noodle course or 2 as a main course)

8 oz Thai rice noodles
1/4 cup tamarind paste
1/4 cup warm water
4 oz skinless, boneless chicken breast
4 oz fried tofu
6 Tbsp roasted unsalted peanuts
3 Tbsp fish sauce
2 Tbsp sugar
2 Tbsp lime juice
1/2 cup vegetable oil
1 tsp chopped garlic
8 large shrimps, shelled and deveined (50 oz)
1 cup bean sprouts
2 stems green onion, cut into 1-inch pieces
1/2 tsp roasted chilies

Strips of red pepper
Fresh coriander leaves
Wedges of lime

Soak noodles in plenty of cold water for at least 1 hour.  Combine
tamarind paste with a 1/4 cup warm water in a small bowl and let soak for
at least 15 minutes.  Slice the chicken into 1/4-inch strips. If you find
it difficult to cut thinly through fresh meat, leave it in the freezer for
15-20 minutes to harden slightly and then slice. Reserve.  Slice the fried
tofu into 3/4-inch cubes. Reserve.  Blend or process peanuts into coarse
meal. Reserve.  Return to your reserved tamarind paste in its water. Mash
it and transfer the mud-like mixture to a strainer set into a bowl. Mash
and push with a spoon, forcing liquid to strain into the bowl. Scrape off
the juice that clings to the underside of the strainer. You will have
about 5 Tbsp of tamarind juice. Add to it the fish sauce, sugar and lime
juice. Beat to thoroughly mix and reserve. Discard the solids left in the
strainer. 

Heat oil in a wok (or large frying pan) until it is just about to smoke.
Add garlic and stir, letting it cook for about 30 seconds. Add chicken and
stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more
minute. Break eggs into wok and let them fry without breaking them up for
1-2 minutes.  While eggs cook, quickly drain the noodles and then add to
wok, giving them a quick fold, stir-frying for 1 minute from the bottom
up.  Add reserved tamarind juice, etc. (from step #6) and continue
stir-frying, mixing everything together for 1-2 minutes. Your noodles will
have subsided to half their original volume and softened up to al dente. 

Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of
the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds
and take off heat.  Transfer noodles to a serving dish and sprinkle
roasted chilies. Top with the rest of the ground peanuts, the rest of the
sprouts, some strips of red pepper and fresh coriander leaves. Stick a
couple of lime wedges on the side and serve immediately. 

Recipe from:

Simply Thai Cooking
Wandee Young and Byron Ayanoglu
Robert Rose, Inc.

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PAD THAI

1 pkgs about 8 ozs dried rice noodles soak in warm water for about 15-20 
minutes.
shrimp or chicken or pork****
1 small white onion thinly cut
1/4 cup fish sauce
1 tbsp. sugar
2 cloves finely chopped garlic
2 tbsp. rice wine vinegar
4 sliced thin green onions
1/4 cup peanut oil
2 eggs scrambled 
16 ozs bean sprouts
1/2. tsp chili oil [Chinese or Thai] or 1 small Thai chili
3/4 cup ground roasted peanuts(peanuts finely chopped)
Lime wedges

Soak noodles 15-20 minutes in warm water. In a jar combine
sugar,vinegar,chili oil or the Thai chili and fish sauce. Set aside. Heat
wok, stir fry meat,onions,garlic ,and noodles. In another frying pan
scramble eggs and combine with the noodle mixture mix to combine.  On a
Serving plate place the bean sprouts, then the noodle mixture.  garnish
with green onions,peanuts and lime wedges.  Thai like Chinese combine meat
and seafood. I have made and i have eaten pork, chicken and shrimp
together in this dish.  I have also had pork, chicken lobster and crab in
this dish. The bean sprouts are not cooked at all. But the bottom layer of
this dish. 

http://www.simpleinternet.com/recipes/
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Pad Thai I


Rice Stick, 8 oz (dry)  (I use rice noodles which are approx 1/4 inch
diam)
Bean Sprouts, 2 cups
Garlic, 4 large cloves, finely chopped
Safflower Oil, 4 TBSP
Carrots, 1 cup chopped
Broccoli florets, 1 cup, chopped
Peanuts, unsalted, 1 cup, roasted & chopped
Light Soy Sauce, 1/4 cup
Scallions, 4, chopped into 2-3 inch pieces
Eggs, 2 (omit if vegan or use crumbled tofu)
Coriander & Lemons to garnish

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This is a simple dish, but once you start the actual cooking you have to
move quickly, so make sure you've got all your ingredients prepared and
set out close by.  It helps a lot to have a large, stable wok or someone
to hold the wok still while you stir with both hands.

Rinse noodles and soak in cool or warm water for at least 20 minutes. 
(Start soaking while you chop the veggies, roast the peanuts, and set
out the other ingredients.)

Heat oil in a large wok.  Add garlic and stir until it begins to brown. 
Add eggs (or crumbled tofu) and stir rapidly, breaking eggs apart,
approximately 1 minute or until eggs are done. Add preserved turnip and
cook for a few seconds, then push the egg/garlic/turnip mixture to the
sides of the wok.  Add more oil if necessary, then put in the noodles
and fold the egg into them as they begin to cook.  Add the soy sauce,
lemon juice, carrots, and broccoli, and cook for about 2 minutes,
stirring rapidly.  Mix in half the peanuts, all the scallions, and the
bean sprouts, and KEEP TOSSING for about 1 minute or until the veggies
are just tender.

Arrange on a large serving platter, sprinkle remaining peanuts on top
and garnish with corriander and lemon wedges.





                              PAD THAI II

                               12 Jumbo Shrimp 
                               3 oz. Dry Rice Noodles
                               2 oz. Fresh Bean Sprouts 
                               1 oz. Chopped (1") Green Onion 
                               3 oz. Fish Sauce 
                               3 oz. Oyster Sauce 
                               3 Vinegar 
                               2 Tablespoons Sugar 
                               2 Tablespoons Preserved Turnip 
                               2 Tablespoons Crushed Peanuts 
                               1 Tablespoon Paprika 
                               2 Large Eggs 
                               1 Teaspoon Red Chili(if you like it HOT) 
                               1/2 Lemon 


Pre-soak the noodles for at least 30 minutes in room temperature water.
They should be softened yet still firm.

Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add
the Eggs. When the eggs are not quite finished, add
the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry for
approximately 45 seconds or until all ingredients are mixed
together and the noodles are wilted. Add the Fish Sauce, Oyster Sauce
and vinegar. Follow with the Bean Sprouts, Green
Onions and Red Chili. Stir fry quickly ensuring everything in mixed
together. If you like wet noodle dishes de glaze with 5 oz.
water stock. If you like firmer dry noddles de glaze with only 2 oz.
water stock. 

Place on Serving plate and garnish with more Bean Sprouts and a Lemon
wedge.


Elizabeth
