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
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ok so i have this thai cookbook i bought from chapters when i worked there. they have a pad thai recipe but it doesn't have cashews (says peanuts) and no tofu is listed (except for in the vegetarian pad thai recipe) but i just took the amount from the veg pad thai recipe and added it to this recipe for pad thai. and you can obv. use cashews in place of peanuts. no, i haven't made it so i don't know if its good or not. but its better than nothing?
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.
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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.
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Thanks Mel!
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