Pad Thai
---------- recipe via meal-master (tm) v8.00 
title: pad thai (pad's) 
categories: thai, ethnic, pasta 
yield: 6 servings 
1/2 lb.  dried rice noodles (1/8" w).
1/2 lb.  shrimp, chicken, or pork. *
1/2 cup  vegetable oil (approx.).
2 clove  garlic, chopped fine
1/4 cup  fish sauce.
6 Tbsp  white vinegar.
6 Tbsp  sugar.
1 Tbsp  tomato paste.
2 Tbsp  ground roasted chilies.
2   eggs
1/4 lb.  bean sprouts.
1/4 cup  ground roasted peanuts.
4   scallions
lime wedges. 
* the meat used may be either fresh shrimps, chicken, pork, or 
combinations. the traditional uses dried shrimps and hard tofu 
pieces rather than fresh meat. 
soak the noodles for 20 to 25 minutes in enough warm water to cover. 
they should be soft, but not so soft that they can be mashed easily 
with the fingers. later cooking will soften them more. drain the 
noodles thoroughly in a colander while preparing the other 
ingredients. traditionally, they are left in full length strands, 
but you may cut them into shorter lengths (about 8-9 inches, say) to 
facilitate easier stir frying. 
peel and devein the shrimps, leaving the tails intact, or slice the 
chicken/pork across the grain into strips not more than 1/8 inch 
thick and 1-2 inches long. 
mix the fish sauce, sugar, vinegar, and tomato paste in a bowl. 
stir until the sugar is dissolved. set the mixture aside. slice the 
scallions, both white and green parts, diagonally into pieces 1-1/2 
inches long. set aside. 
heat a wok, and add the vegetable oil to the hot wok. swirl the oil 
to coat the surface of the wok. add garlic and fry till golden. 
add shrimp and fry till they turn pink, or if chicken/pork is used, 
fry till the pink color disappears completely. add the noodles and 
toss lightly to coat them with oil and to distribute the garlic and 
add the liquid mixed earlier and bring to a boil rapidly, gently 
folding the noodle, being careful not to break them. reduce the 
heat to medium and boil the mixture, folding frequently, until the 
noodles have absorbed the liquid. 
using a wok scoop, or a stiff spatula, lift the noodles gently from 
one side of the wok. pour a little oil along the side of the wok, 
then break one egg and slip it into the oil. break the yolk, and 
cover the egg with the noodles immediately. repeat this on the 
opposite side of the wok with the remaining egg. allow the eggs to 
cook undisturbed, over moderate heat, until they are set and almost 
dry. additional oil may be added if the eggs or the noodles begin to 
stick to the wok. 
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 mixture over. 
continue the lifting and folding motion until the eggs are broken up 
and well distributed. 
add the bean sprouts and sliced scallions, and toss the mixture 
quickly and gently, still avoiding breaking the noodles. cook for 
about 2 minutes, or until the bean sprouts and scallions are 
place the mixture on a large, warm serving platter. sprinkle ground 
chilies and peanuts over the top, and squeeze lime juice over that. 
alternately, these garnishes may be served on the side for each 
diner to add according to tastes. 
notes: 1. pad thai is traditionally served accompanied with fresh 
vegetables, in particular whole scallion, a small pile of fresh raw 
bean sprouts (to be mixed into the noodles), fresh onion-chives 
washed and cut into 3" sections , and if available, a wedge of 
banana blossom. 
2. for the traditional recipe, omit the shrimps,pork/chicken, 
and all references to them. substitute 1/2 pound very firm tofu and 
1/4 pound dried shrimps. put the tofu on a triple layers of paper 
towels, cover it with another triple layer, put a plate on top of 
that, and put a two pound weight (cans of vegetables for an example) 
on top of the plate. let stand for 20 to 30 minutes to press out the 
excess water. put the dried shrimp in a sieve, rinse them quickly 
under hot running water, and set aside to drain. after the tofu has 
been pressed, slice it into strips about 1/4 inch thick, 1/2 inch 
wide and 1 inch long. 
(ID: 2687) Mirror: Fri, May 6, 2005

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