Text 11818, 93 rader
Skriven 2007-02-15 10:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MAURA DENNIS
Ärende: Hello! 65
=================
 MD> Thanks for the welcome. Well when it's just me I tend prefer more
 MD> asian  and indian fair. I really enjoy that type of cuisine when I'm
 MD> cooking  for myself. It's not really Sean's taste. I pretty much like
 MD> to try any  kind of food though.

I know - Sean has discussed the havoc that spicy food wreaks
with his innards! But you know, if you go to a Thai or Chinese
restaurant, there are plenty of things that aren't over spicy
that you can feed him!

 MD> Title: Pad Thai

Yep, that's a delicious dish. There are various ways of making it.
My very favorite was sent to me by a Thai fellow named, of all
things, Pad. Between 1994 and 2000 I made it probably 20 times.

This is the simplified version but is still extremely good.

MMMMM----- Recipe via Meal-Master (tm) v7.06

      Title: Pad Thai.
 Categories: Main dish, Thai
   Servings:  6

    1/2 lb Dried Rice Noodles (1/8" w).      1/2 c  Vegetable Oil (Approx.).
    1/2 lb Shrimp, chicken, or pork. *         2    Cloves Garlic, chopped
fine.
    1/4 c  Fish Sauce.                         2    Eggs.
      6 tb Sugar.                            1/4 lb Bean Sprouts.
      6 tb White Vinegar.                      2 tb Ground Roasted Chilies.
      1 tb Tomato Paste.                     1/4 c  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 meat.

  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 crisp-tender.

  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.

  Source: Pad Gajajiva

MMMMM
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