Perfect Pad Thai
I realize I’ve been a little quiet lately- and for that I apologize. But for all the wonderful people leaving comments lately, I’ve got great news- a whole bunch of new recipes coming at you these next few days!
From John in Singapore comes this wonderful email:
When I visited Chiang Mai with my wife last year, I did a cooking course at our hotel & learnt this recipe. As there was some Thai talk with your Spicy Thai Shrimp soup- I wanted to send you this now.
All the best,
John, Singapore.Pad Thai (Fried noodles Thai style)
There must be as many recipes for this dish as there are cooks! Adapt to what you have on hand. Most often eaten when going to the market as a quick snack, it is not really a dish Thais cook at home!
1/2 package(16oz)wide rice noodles
2 1/2 Tbsp. vegetable oil
2 cloves garlic
1/4 lb. pork, cut into 1″ by 1/4″ pieces
3 Tbsp. dried shrimps, small size
2 Tbsp. salted radish, chopped(optional)
2 Tbsp. fish sauce
1 Tbsp. thin soy sauce, Dragonfly brand
2 1/2 Tbsp. sugar
1 Tbsp. lime juice
1 cup bean sprouts
1/4 cup unsalted roasted peanuts, break up in a mortar and pestle or chop with a chef’s knife
Cilantro to garnish
Boil 3 cups of water. Pour over noodles in a large bowl and soak for 20 minutes until softened. Drain.
Heat oil in wok, until hot but not smoking. Add smashed garlic. Add pork. Fry until meat is no longer pink. Add noodles, dried shrimps, fish sauce, sugar, lime juice, and bean sprouts. Stir fry for another 3 to 4 minutes until mixed up and heated through. Add salted radish, if using(rinse if very salty). Stir fry another minute. Toss in the peanuts, tossing to mix. Remove to a platter or individual plates to serve. Garnish with cilantro. Serves 2.
May 8th, 2004 at 10:07 am
Hooray! Thanks Jay. I have made Daily Chef my home page as I love it so much- thus my impatience!
May 8th, 2004 at 10:10 am
Me too. Jay is THE best cook on the planet. If only you knew his real name, you would realise how lucky we are!
May 8th, 2004 at 12:32 pm
Thanks for sending this recipe. I tried it when I ran ot of tamarind. I’m a tamarind lover & always put in my Thai recipes.
May 8th, 2004 at 2:09 pm
What is the best thing to serve with Pad Thai? Satay sticks, spring rolls, fishcakes?
May 8th, 2004 at 2:15 pm
It really goes with anything- but my personal favorite is Beef in Oyster Sauce.
May 8th, 2004 at 2:32 pm
Any veg with that, John?
May 8th, 2004 at 2:36 pm
Because of all the rich flavors, I like to keep it quite plain- maybe some fresh Bok Choy, which are
long white stalks with green leaves,the taste is similar to cabbage.
May 8th, 2004 at 2:36 pm
Salads?
May 8th, 2004 at 2:38 pm
My fav. is green papaya salad- but I don’t have the recipe.
May 8th, 2004 at 2:38 pm
My fav. is green papaya salad- but I don’t have the recipe.
May 8th, 2004 at 2:42 pm
Hi there! Here’s a nice pudding for afterwards:
Coconut Cake
1 cup glutious rice flour
1/2 cup rice flour
1 cup granulated sugar
1/4 tsp salt
1 large egg
2 cups finely shredded fresh coconut
1 cup limestone water, scented with bay toey(pandanus leaf) essence or 1 tsp vanilla
2-3 Tblsp of peanut oil
Mix the 2 kinds of flour, sugar and salt and knead with the egg and shredded coconut. Slowly add the limestone water which has been scented with the bay toey or vanilla, and continue to knead until the mixture is wet and the cream from the coconut meat is pressed out and blended in with all the other ingredients.
Grease the heated surface of a griddle with the peanut oil. Drop the coconut mixture in spoonfuls onto the hot griddle, molding them into small flat rounds. Grill over low to medium heat until golden brown. Flip over and grill the other side until also browned. Best served warm.
The coconut mixture can also be baked in a well greased pan in the oven, at 350 degrees for 20-30 minutes, depending on the thickness of the cake. Bursh with a beaten egg yolk over the top after the cake is cooled through and bake another 5 minutes at 400 degrees. Cut into small squares.
The baked coconut cake tends to be more gooey in texture
May 8th, 2004 at 2:48 pm
Thanks for that. Gotta run- check in later.
May 8th, 2004 at 2:48 pm
See ya
May 8th, 2004 at 2:49 pm
What do I get for being the featured daily chef?
May 8th, 2004 at 6:56 pm
In what ways is Thai different to Vietnamese food- anybody know?
May 9th, 2004 at 12:56 pm
This is for Lenny & Vicky: Vietnamese Tamarind Shrimp soup-
Ingredients:
2 tablespoons of vegetable oil
1 lb of shrimp
1 lb of tomato (cut into wedges)
3 cloves of garlic, chopped
5 cups of water
1/2 cup of pineapple
1/2 cup of taro stem or celery
2 cup of bean sprout
1/2 of straw mushroom 2 tablespoons of fish sauce
2 teaspoons of sugar
1/4 cup mint leaves, chopped
1/4 cup of cilantro leaves, chopped
2 tablespoons of rice paddy herb
1/4 cup of green onions, chopped
2 tablespoons of tamarind
1/2 teaspoon of sea salt
Directions:
In a sauce pan, heat oil and add garlic. Wait until garlic is brown, add tomato. Stir for a few minutes until tomato is softened. Let it simmer for 5 minutes.
In a separate pan, bring 5 cups of water to a boil. Pour tomato sauce into the boiling water. Add pineapple, mushrooms, tamarind, salt, sugar, and fish sauce. Bring it to a boil, add shrimps, bean sprouts, and taro stems. Bring it to a boil, then add green onions, mint, cilantro, and rice paddy herbs. Serve immediately.
May 9th, 2004 at 3:32 pm
Thanks!
May 9th, 2004 at 5:19 pm
Yes-thank you- got any others or a site where I can go?
May 12th, 2004 at 12:14 am
i love that vietnamese dish which has shrimp wrapped around a peice if sugarcane. Does anyone have a recipe?
August 24th, 2005 at 2:30 am
prescription medicine
prescription medicine
August 25th, 2005 at 12:58 am
prescription medicine
prescription medicine