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home > recipes > pasta > pad thai 3
from NY, USA one bundle/pkg of dried Thai rice noodles 2 Tbs peanut oil 3 to 5 large cloves of garlic smashed 1 large bulb shallot minced 1 to 2 eggs fork beaten Few Tbs. of water Sauce: 4 Tbs bottled fish sauce- or to taste 4 Tbs sugar or date palm sugar or bottled tamarind juice to taste 1 tsp dried lemon grass powder or to taste 2 Tbs ketchup or other tomato/chili based product to taste 1 Tbs lemon or lime juice to taste 1 tsp vinegar or to taste salt to taste 1 can 15 to 16 oz, of straw mushrooms drained Variations: cubed tofu bite size cubed chicken shrimp coarse chopped dry roasted peanuts Garnish: basil leaves, lemon grass wedges lemon and lime chopped peanuts only for garnish Pad Thai is a versatile noodle dish that has a combinations of flavors ( hot, sweet, spicy, salty,sour etc. ) that one may tailor to ones preferences. It may be vegetarian or meat or fish based. Preparation and cooking methods differ. Our family either adds tofu or chicken or we simply prepare a basic plain noodle recipe with just the mushrooms. Soak rice noodles in water about 1/2 hour. I usually then drain them and then cover with boiling water about 5 minutes to soften them more and then drain well. The long noodles may also be cut if they are too long before use. Combine sauce ingredients and heat in a small pan and adjust to taste.Sauce may be increased as desired. In a heavy duty pan heat peanut oil and cook garlic and shallot just until pale. If using tofu or chicken, add and stir and cook them now. Stir in peanuts, and mushrooms if using. One may also have prior prepared the tofu or chicken seasoned and sautéed/deep fried. Add drained noodles and stir well. Add sauce, fork beaten egg and stir in well ( or one may cook/scramble eggs separately and then cut them into strands and add later ). If noodles are too dry add a little water. Adjust sauce/seasonings. Garnish with basil and fresh lemon grass and chopped dry roasted peanuts. Serves 6 to 8 Visit Joan and Larry's Homepage Home of: Joan's Baking and Culinary Adventures http://www.pipeline.com/~rosskat/

Pad Thai 3


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(posted October 11, 2002)

from NY, USA

one bundle/pkg of dried Thai
rice noodles
2 Tbs
peanut oil
3 to 5 large cloves of
garlic smashed
1 large bulb
shallot minced
1 to 2
eggs fork beaten
Few Tbs. of water
Sauce:
4 Tbs bottled
fish sauce- or to taste
4 Tbs
sugar or date palm
sugar or bottled tamarind juice to taste
1 tsp dried
lemon grass powder or to taste
2 Tbs
ketchup or other tomato/chili based product to taste
1 Tbs
lemon or lime juice to taste
1 tsp
vinegar or to taste
salt to taste
1 can 15 to 16 oz, of straw mushrooms drained
Variations:
cubed
tofu
bite size cubed
chicken
shrimp
coarse chopped
dry roasted peanuts
Garnish:
basil leaves,
lemon grass
wedges
lemon and lime
chopped peanuts only for
garnish

Pad Thai is a versatile noodle dish that has a combinations of flavors ( hot, sweet, spicy, salty,
sour etc. ) that one may tailor to ones preferences. It may be vegetarian or meat or fish based. Preparation and cooking methods differ. Our family either adds tofu or chicken or we simply prepare a basic plain noodle recipe with just the mushrooms.

Soak
rice noodles in water about 1/2 hour. I usually then drain them and then cover with boiling water about 5 minutes to soften them more and then drain well. The long noodles may also be cut if they are too long before use.

Combine sauce ingredients and heat in a small pan and adjust to taste.Sauce may be increased as desired.

In a
heavy duty pan heat
peanut oil and cook garlic and shallot just until pale. If using tofu or chicken, add and stir and cook them now. Stir in peanuts, and mushrooms if using. One may also have prior prepared the tofu or chicken seasoned and sautéed/deep fried. Add drained noodles and stir well. Add sauce, fork beaten egg and stir in well ( or one may cook/scramble eggs separately and then cut them into strands and add later ). If noodles are too dry add a little water. Adjust sauce/seasonings. Garnish with basil and fresh lemon grass and chopped dry roasted peanuts. Serves 6 to 8

Visit Joan and Larry's Homepage
Home of: Joan's
Baking and Culinary Adventures
http://www.pipeline.com/~rosskat/



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from Victoria, Australia wrote:0  0

Scrumdiddlyuptious!
5 starsNovember 6, 2002


 
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