Date: Mon, 2 Aug 93 14:20:23 CDT
Pad Thai (1) 1/2 pound dried rice noodles 1/8 inch wide Warm Water 1/2 pound shrimp, chicken, pork or combination 1/4 cup fish sauce 1/4 cup + 2 tablespoons granulated sugar 1/4 cup + 2 tablespoons white vinegar 1 teaspoon paprika 4 green onions 1/2 cup vegetable oil (more if needed for step six) 1 teaspoon chopped garlic 2 eggs 3/4 pound bean sprouts ground roasted chiles (see note at bottom) ground unsalted roasted peanuts Lime wedges 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 preferred) Slice chicken, pork into 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.
Pad Thai (2) 1/2C. vegetable oil 6 cloves garlic, finely chopped 1C. small cooked shrimp 1T. sugar 3T. fish sauce 1 1/2T. ketchup 2 eggs, beaten 3/4lb. rice vermicelli, soaked in hot water for 15 mins. and drained 1C. bean sprouts Garnish 1T. dried shrimp powder 2T. peanuts, coarsely ground 1/2t. dried red chili flakes 2 green onions, finely chopped 2T. 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 stir for about 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: The Original Thai Cookbook by Jennifer Brennan
Pad Thai (3) noodles - vermicelli or rice noodles ~ 6 oz. 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.
Pad Thai (4) 1 Pkg (10-16 oz. (.3-.5 kg) rice stick noodles 2Tbl oil (30 ml) 3 or more cloves garlic, crushed or minced 8oz. (250g) Shrimp, peeled (optional) 8oz. (250g) Chicken, Pork or more Shrimp, cut into dice or matchsticks (optional) 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 (optional) 1 Cup (250ml) sliced cabbage Cilantro leaves Lime wedges Sauce 1/4 Cup (60ml) Thai Fish Sauce 1/4 Cup (60ml) White Vinegar 2 Tbl (30 ml) white sugar 3 Tbl (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, cook to allow most of this to be absorbed (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.
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 1 egg 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.
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