I had the BEST recipe for pad thai saved on my desktop computer from last year. Now that I only use my laptop, my desktop is in a box in the junk room somewhere
( Read more... )
pad thai part 1time_we_keepAugust 25 2009, 19:52:10 UTC
8 oz dried medium rice noodles 3 T chicken stock, ketchup, or tomato sauce 3 T lime juice or tamarind paste 2 T fish sauce 2 T palm or brown sugar 1/2 t hot chili sauce 3 T vegetable oil, divided 2 eggs, beaten 3 cloves garlic, chopped 4 oz shrimp, peeled, deveined, cut in small pieces (wtf just buy mini shrimp and leave them whole) 4 oz boneless chicken or pork, cut into small pieces 8 oz firm tofu, cut into 1/4" cubes (5 mm) 2 cups bean sprouts, divided 2 green onions, chopped 1/4 chopped peanuts 1/4 cup chopped fresh cilantro leaves fresh red chilies, cut in strips (optional) 1 lime, cut in wedges
also, just as an alternative, here is veg pad thai ingredients 9 oz dried medium or wide rice noodles 1/4 cup soy sauce 1/4 cup ketchup 2 T lime juice 1 T palm or brown sugar 1/4 c vegetable oil, divided 8 oz firm tofu, cut 1/4 inch or 5 mm cubes 1/2 red bell pepper, seeded and thinly sliced 2 eggs, beaten 3 cloves garlic, chopped 2 c bean sprouts, divided 1 t thinly sliced fresh red chilies 1/4 c chopped peanuts 2 T chopped fresh cilantro leaves 1 lime cut in wedges
pad thai part 2time_we_keepAugust 25 2009, 19:54:58 UTC
regular pad thai recipe: 1. soften noodles: place in large bowl, cover with very hot water and let stand 10-12 mins or until softened but still firm (pinch to check). rinse well with cold water and drain. 2. in small bowl/measuring cup, combine stock, lime juice, fish sauce, sugar and chili sauce. 3. heat wok/large skillet over mediumhigh heat and add 1 T oil. add beaten eggs to hot pan, swirl to coat bottom of pan. cook until starting to set, then stir to break into pieces. remove from wok and reserve. 4. add remaining oil to wok. when hot, add garlic, shrimp or chicken and stirfry 2 minutes or until shrimp and chicken are just cooked. stir in noodles and reserved sauce mixture and cook 1-2 minutes, or until noodles are soft but not mushy. 5. add 1 c bean sprouts and cooked eggs and toss to combine. 6. turn noodles onto a serving platter. sprinkle with remaining bean sprouts, green onions, peanuts, cilantro and chilies, if using. garnish with lime wedges.
pad thai part 3time_we_keepAugust 25 2009, 19:58:13 UTC
vegetarian pad thai instructions:
1. place noodles in large bowl. cover with v. hot water and let stand 10-12 minutes or until softened but firm. rinse well with cold water and drain. 2. in small bowl/measuring cup, combine soy sauce, ketchup, lime juice and sugar. 3. heat wok/large skillet over medium-high heat and add 2 T oil. add tofu and red pepper and stir fry for 3 minutes. remove and reserve. 4. add remaining oil to wok and heat. add eggs and garlic and stirfry to scramble eggs. 5. add soy sauce mixture and noodles and toss to combine for 2 minutes or until noodles are softened but not mushy. if mixture becomes dry, add a few spoonfuls of water or stock to prevent scorching. 6. add tofu, red pepper and 1-3/4 cups of bean sprouts and toss 1 minute, until hot. 7. transfer to platter and top with remaining bean sprouts, green onions, chilies, peanuts and cilantro. garnish with lime wedges.
Re: pad thai part 3woah_danaAugust 25 2009, 20:23:03 UTC
Well, these are pretty awesome. I can just add cubes of tofu & the peanuts are just as tasty as cashews. I might just try this one. As long as there are nuts & sprouts I'm a happy camper.
Re: pad thai part 3time_we_keepAugust 25 2009, 20:30:45 UTC
they both sound so good, i wonder what it would be like if you made the sauce out of the ingredients of both (svae for the obvious doubles that exist) and mix all the egetables of the veg recipe into the meat. it sounds sooo good. and looks good in the picture!
Re: pad thai part 3woah_danaAugust 25 2009, 20:39:58 UTC
The recipe I had was amazingggggg. It called for soy sauce though, & wine me thinks.. & some other things not mentioned here. But I'm sure this will turn out to be good. I'm just debating.. noodles or sticky rice? Sticky rice with pad thai is fucking scrumptious. But the noodles are a nice touch; they compliment the form of the bean sprouts 'n shit.
3 T chicken stock, ketchup, or tomato sauce
3 T lime juice or tamarind paste
2 T fish sauce
2 T palm or brown sugar
1/2 t hot chili sauce
3 T vegetable oil, divided
2 eggs, beaten
3 cloves garlic, chopped
4 oz shrimp, peeled, deveined, cut in small pieces (wtf just buy mini shrimp and leave them whole)
4 oz boneless chicken or pork, cut into small pieces
8 oz firm tofu, cut into 1/4" cubes (5 mm)
2 cups bean sprouts, divided
2 green onions, chopped
1/4 chopped peanuts
1/4 cup chopped fresh cilantro leaves
fresh red chilies, cut in strips (optional)
1 lime, cut in wedges
also, just as an alternative, here is veg pad thai ingredients
9 oz dried medium or wide rice noodles
1/4 cup soy sauce
1/4 cup ketchup
2 T lime juice
1 T palm or brown sugar
1/4 c vegetable oil, divided
8 oz firm tofu, cut 1/4 inch or 5 mm cubes
1/2 red bell pepper, seeded and thinly sliced
2 eggs, beaten
3 cloves garlic, chopped
2 c bean sprouts, divided
1 t thinly sliced fresh red chilies
1/4 c chopped peanuts
2 T chopped fresh cilantro leaves
1 lime cut in wedges
Reply
1. soften noodles: place in large bowl, cover with very hot water and let stand 10-12 mins or until softened but still firm (pinch to check). rinse well with cold water and drain.
2. in small bowl/measuring cup, combine stock, lime juice, fish sauce, sugar and chili sauce.
3. heat wok/large skillet over mediumhigh heat and add 1 T oil. add beaten eggs to hot pan, swirl to coat bottom of pan. cook until starting to set, then stir to break into pieces. remove from wok and reserve.
4. add remaining oil to wok. when hot, add garlic, shrimp or chicken and stirfry 2 minutes or until shrimp and chicken are just cooked. stir in noodles and reserved sauce mixture and cook 1-2 minutes, or until noodles are soft but not mushy.
5. add 1 c bean sprouts and cooked eggs and toss to combine.
6. turn noodles onto a serving platter. sprinkle with remaining bean sprouts, green onions, peanuts, cilantro and chilies, if using. garnish with lime wedges.
Reply
1. place noodles in large bowl. cover with v. hot water and let stand 10-12 minutes or until softened but firm. rinse well with cold water and drain.
2. in small bowl/measuring cup, combine soy sauce, ketchup, lime juice and sugar.
3. heat wok/large skillet over medium-high heat and add 2 T oil. add tofu and red pepper and stir fry for 3 minutes. remove and reserve.
4. add remaining oil to wok and heat. add eggs and garlic and stirfry to scramble eggs.
5. add soy sauce mixture and noodles and toss to combine for 2 minutes or until noodles are softened but not mushy. if mixture becomes dry, add a few spoonfuls of water or stock to prevent scorching.
6. add tofu, red pepper and 1-3/4 cups of bean sprouts and toss 1 minute, until hot.
7. transfer to platter and top with remaining bean sprouts, green onions, chilies, peanuts and cilantro. garnish with lime wedges.
Reply
Thanks Mel!
Reply
Reply
Reply
Reply
little t = teaspoon
Reply
Reply
Leave a comment