COLLECTION: Thai Recipes Vol.1 (of 2)

From: (Micaela Pantke)

Date: Tue, 24 Aug 93 11:04:08 +0200


From: (Sue Stigleman)


Rice Noodles: 
You can use fresh or dried, in widths from 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
water, and boiling water for anywhere from 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. 

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

Bean Sprouts and Scallions: 
These are usually added last in cooking, or added to the finished dish
without cooking. 

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!

From: (Stephanie da Silva)

Source: Keo's Thai Cuisine by Keo Sananikone


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 (yellow bean sauce from Thailand is
         saltier than sauce from Hong Kong or China, so season to

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
light brown (don't burn!).  Add eggplant and tofu and cook for 5 to 7
minutes.  Add remaining ingredients; mix gently.  Serve immediately,
since eggplant and basil turn dark if dish sits after cooking.  Makes 3
to 4 servings.

From: (Stephanie da Silva)

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 (or 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

Thinly cut chicken into 2-inch strips.  (If doing veggie version, cut
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.

From: (Stephanie da Silva)

(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

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
into about 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.

From: (Stephanie da Silva)

(aka Country Curry or Jungle Curry)

1 lb  fresh green beans [if necessary, you may substitute whole frozen ones]
2 T   Thai Curry Paste (I like to use the "Key" brand packets of either
      "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: (Sarah Henderson) 

Source: Madhur Jaffrey's _Far Eastern Cookery_
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
straw-like top.  Lightly crush the 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,
quarter them and drop in lightly salted boiling water.  Boil 1 minute. 
Drain and add to stock.) **The soup can be prepared to this point
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: (Sue Stigleman)

(Serves 6)

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
soft (about 2 minutes), add the dried shrimps, peanuts, spring onions
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. 

From: (Steven Frank)

Source: Joyce Jue - Prodigy Guest Chefs Cookbook

(Serves 6)

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
wok or deep saucepan to a depth of about 2-inches.  Heat oil to 375F.
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
until soft, but not browned (about 1 minute).  Add tomato paste and
sugar.  Cook, stirring constantly, until sugar becomes a dark crimson
red with a sticky consistency.  It should pull away from the wok into a
thick mass.  This is just short of the caramelized state (about 3 to 4
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.

From: (Sue Stigleman)

Source: Asian Pasta, by Linda Burum


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, 1/8 inch wide
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
pot, heat vegetable oil 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
are crisp, or 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 30
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: (Melissa Elaine Cue) (Paula Gaynell Warnes)

Source: Thai Home-Cooking from Kamolmal's Kitchen

(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. 

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
aid in grinding. 

3.  Heat a wok, add the oil, and swirl it over the surface of the pan. 
(Do not add more oil if you have ground the chilies, onion, and garlic
in oil.) Add the paste from Step 2 and stir-fry until it is light

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: (Paula Gaynell Warnes)

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

(Serves 6)

3         Serrano chilies
1/4 cup   white vinegar
1.5 lb    flank steak
1/4 lb    (1 cup) red onion, sliced
4         green onions
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
vinegar in a small serving bowl.  Let it stand for at least 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
or basil leaves. 

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: (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    fish sauce
1/4 cup + 2 tblsp granulated sugar
1/4 cup + 2 tblsp white vinegar
1 tsp      paprika
4 green    onions
1/2 cup    vegetable oil  (more if needed for step six)
1 tsp      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

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

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.

From: (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
3 T      fish sauce
1 1/2 T  ketchup
2 eggs,  beaten
3/4 lb   rice vermicelli, soaked in hot water for 15 mins. and drained
1 C      bean sprouts

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
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.

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: (Joel Finkle) 


1 Pkg      (10-16 oz. = 0.3-0.5 kg) rice stick noodles
2 Tblsp    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
1 Cup      (250ml) sliced cabbage
Cilantro leaves
Lime wedges

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.

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.

From: (Quentin J Clark)


~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
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.

From: (Sue Stigleman)

Source: Frugal Gourmet on Our Immigrant Ancestors


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
1/4 cup     peanut oil
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
2           eggs, beaten
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
deep-fried bean curd.  Toss well and chow for 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

Place on a serving platter with the garnishes, which are an integral
part of the dish. 

From: (Sue Stigleman)

(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
1           egg
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
nearly cooked, about 5 to 10 minutes. 

Add most of the sprouts and scallions.  Stir and cook for another

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. 

From: (Sue Stigleman)


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
1/4 cup  sugar
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
wok over high heat, for 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,
about 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
with green onion and cilantro. 

Serve with slices of fresh lime.  Squeeze lime on pad thai. 

Serves 10 as a side dish.  Serves 6 as an only dish. 

From: (Jonathan Kandell) 


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 (optional)
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.]

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,
about 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. 
From: (Sue Stigleman)


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 inch pieces
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 (optional)

In a large bowl, soak the rice noodles in 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: (Daniel Hobbs)


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.

From: (Sue Stigleman)

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


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. 

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
1 tblsp  fish sauce
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

Soak rice noodles in warm water to cover for 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
small lumps.  Remove from the pan and set aside with the shrimp. 

Add the remaining 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
sprouts and lime wedges and serve at once. 

Serves 1 as a main course, 2 as an appetizer. 

From: (Barbara Hlavin)


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
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* (optional)
1 tblsp  lemon juice

To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat
fryer) and fry the peanuts for 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 [Malaysia] 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
on 600 ml/1 pint/2-1/2 cups boiling water, then leave to stand
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
fresh coconut:  Use 350g/12 oz./4 cups to 600 ml/1 pint/2-1/2 cups
boiling water.  Use freshly made coconut milk within 24 hours.
Canned coconut milk is also available.

From: riacmt@ubvms (Carol Miller-Tutzauer)


2 T      red or green curry paste (use more for hotter curry; Mae Ploy
         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 (dried are fine; these are available in
         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

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
using) and saute for about 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: (David Neiger)


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 (available from Asain food shops alternatively
          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: (Sue Stigleman)

Source:  Cooking with Bon Appetit:  Oriental Favorites

(Serves 6)

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

Place rice noodles in a large bowl.  Cover with water; soak 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
heat 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. 



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