---------------------------------------------------------------- From: "Fred Towner" Newsgroups: rec.food.recipes Subject: Collection (4) Pad Thai Followup-To: rec.food.cooking Date: 26 Nov 1998 10:21:02 -0700 Organization: Fred Towner Collection Reply-To: "Fred Towner" NNTP-Posting-Host: shell.rt66.com Pad Thai Noodles Pad Thai Pad Thai Stir Fried Rice Ribbon Noodles Pad Thai From: Jennifer.Estaris.wh99@wharton.upenn.edu (JenniferMayFloresEstaris) i discovered that I'm addicted to pad thai and that i crave it even at midnight (college student that i am). please please please if you have a simple recipe, i would really go wild. thanks MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pad Thai Noodles Categories: Main dish Yield: 2 servings 7 oz Flat Rice Noodles 3 Tbsp Nuoc Mam 2 Tbsp Tomato Sauce, canned 2 tsp Rice Vinegar 2 tsp Granulated Sugar 3 Tbsp Oil 1 Tbsp Garlic, minced 1 tsp Chili Pepper Flakes 1/4 lb Pork or Chicken, ground 1/4 lb Shrimps, raw, with shells 2 ea Tofu Cubes, fried 2 ea Eggs, beaten 1 cup Bean Sprouts, rinsed, dried Place noodles in hot (not boiling) water. Let soak for 10 minutes, drain. In small bowl, combine Nuoc Mam, tomato sauce, and vinegar. Stir in sugar to dissolve. Heat 2 tablespoons of oil in wok or large frypan over high heat; cook garlic and chili pepper flakes for 15 seconds. Add pork (or chicken) and shrimp. Stir fry until pork and shrimp change colour. Add tofu pieces and Nuoc Mam mixture to wok, bring to a boil. Add drained noodles and toss until well coated in sauce. Transfer to a warm serving platter. Add remaining oil to wok; add eggs and cook for 10 seconds. Scramble eggs and add bean sprouts. Return noodles to wok and thoroughly stir to mix eggs with noodles. Continue to cook until eggs are set. Arrange noodles on serving plate and garnish with chopped fresh coriander, coarsely chopped peanuts, minced green onions and chilies, chopped dried shrimps. Serve immediately. From The Gazette, 92/04/08. Posted by James Lor. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pad Thai Categories: Pasta Yield: 10 servings 1/2 cup Oil 5 Tbsp Chopped garlic 7 oz Pad Thai noodles (Sen Jun) 1 1/2 cups Water 4 Tbsp Diced yellow tofu 2 Tbsp Finely chopped salted radish 4 Tbsp Ground roasted peanuts 6 Tbsp Small dried shrimps 3 Tbsp Fish sauce (Nam Pla) 4 Tbsp Sugar 6 Extra large eggs 1 cup Bean sprouts Ground dried roasted chilies 2 Tbsp Vinegar Lime juice Green onions cut 1" pieces Brown garlic in oil in large wok over medium heat. Add noodles and water, decrease temperature to low. Saute until noodles become soft. Add a little more water to prevent drying if necessary. Add tofu, salted radish, peanuts, dried shrimps, fish sauce, sugar and vinegar. Increase temperature to medium and mix quickly. Make an empty circle in the middle and add eggs plus 1 Tbsp of oil. Scramble and let sit for 1 minute to cook. Turn the eggs over and let sit for another minute then break into little pieces with spatula. Now combine noodles and eggs together well. Increase heat to high and add bean sprouts. Saute 2-3 minutes longer. Remove from heat and sprinkle ground chilies, sugar, green onion and lime juice. Serve hot. Makes 10 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pad Thai Stir Fried Rice Ribbon Noodles Categories: Thai, Pasta, Ceideburg Yield: 4 servings 6 oz Dried flat rice noodles (see note) 4 Tbsp Vegetable oil 1/4 lb Medium shrimp, shelled and -deveined 1 Boneless chicken breast -half, skinned, thinly -sliced 3 Garlic cloves, minced 3 Tbsp Yellow bean sauce 3 Tbsp Tomato paste 2 Tbsp Fish sauce 1 To 2 tablespoons distilled -vinegar 2 Tbsp Sugar 3 Eggs 2 Tbsp Chopped preserved radish, -soaked in warm water for 10 Minutes, drained (optional) 1 Tbsp Small dried shrimp -(optional) 1 Inch cubes fried tofu, cut -into 1/2-inch slices -(optional) Big pinch chile flakes 2 Handfuls bean sprouts, -tailed 2 To 4 tablespoons chicken -broth or water, as needed 4 Green onions, trimmed, cut -into 2-inch lengths GARNISHES: 2 Tbsp Coarsely chopped roasted -peanuts Chile flakes 2 Tbsp Coarsely chopped fresh -coriander leaves 2 Limes, cut into wedges Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles. Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks." PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Pad Thai Categories: Pasta Yield: 5 servings 8 oz Rice noodles, dry; 1/8 inch -wide 1 1/2 Tbsp Fish sauce 1 Tbsp Fresh lemon juice; or more 2 Tbsp Rice wine vinegar 1 Tbsp Ketchup 2 tsp Sugar 1/4 tsp Red pepper flakes; crushed 1 Tbsp Vegetable oil 4 oz Chicken breast; boned and -skinned 2 Green onions; thinly sliced 2 cl Garlic; finely chopped 3 oz Small shrimp; peeled 2 cup Bean sprouts; fresh 1 md Carrot; shredded 3 Tbsp Minced fresh cilantro 2 Tbsp Peanuts, dry-roasted -unsalted -- chopped Place noodles in medium bowl. Cover with lukewarm water; let stand 30 minutes or until soft. Drain; set aside. Whisk fish sauce, 1 to 2 tablespoons lemon juice, vinegar, ketchup, sugar and pepper in small bowl; set aside. Finely chop the chicken breast. Heat oil in wok or large nonstick skillet over medium-high heat. Add chicken, green onions and garlic Cook and stir until chicken is no longer pink. Stir in noodles; cook 1 minute. Add shrimp and bean sprouts; cook just until shrimp turn opaque, about 3 minutes. Stir in fish sauce mixture; toss to coat. Cook until heated through, about 2 minutes. Arrange noodle mixture on platter; sprinkle with carrot, cilantro, and peanuts. Garnish with lemon wedges, tomato wedges and fresh cilantro, if desired. Calories 265; 6 g of fat, 18% calories from fat. 798 mg Sodium Recipe by: PIL, Diabetic Cooking: Delicious, Light and Easy MMMMM -- ..... Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Requests/Recipes go to recipes@rt66.com; Questions/Comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.