Text 3232, 116 rader
Skriven 2010-10-29 22:26:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Pad Thai
================
-=> Quoting Dale Shipp to Hap Newsom <=-

 DS> another version of Pad Thai for you.  I'm amazed at how many
 DS> versions we have in our data base.

Well it's basically stir fried rice noodles and "stuff". So there's
probably millions of permutations altogether.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pad Thai (Thai Noodles with Peanuts and Shrimp)
 Categories: Thai, Noodles, Shrimp, Nuts, Chilies
      Yield: 4 Servings
 
    1/2 lb Cellophane noodles
    1/2 lb Shrimp or boneless chicken
    1/4 c  Fish sauce (nam pla)
    1/4 c  White vinegar
    1/4 c  Sugar
      1 ts Paprika
      1    Bn scallions
    1/2 c  Vegetable oil
      2    Cloves garlic; crushed
      2    Eggs
    3/4 lb Bean sprouts
      2 tb Red chillies; crushed
    3/4 c  Peanuts; coarsely ground
      2    Limes
 
  Soak noodles for 20-25 minutes in enough warm water to cover them.
  They should be flexible and soft, but not so soft that they can be
  mashed easily with the fingers. Drain them thoroughly in a
  colander while preparing the other ingredients. Traditionally they
  are left in full-length strands, but you may cut them into 8 inch
  lengths if you find it easier to stir-fry then that way.
  
  Peel and devein the shrimp leaving the tails intact (or remove if
  preferred). If using chicken, slice chicken into 1/8 inch strips
  1-2 inches long.
  
  Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir
  until the sugar dissolves. Set aside. Slice green onions both the
  green and white parts, diagonally into 1-1/2 inch long pieces. Set
  aside.
  
  In wok or large skillet, stir-fry garlic in oil for one minute.
  Add shrimp and cook until pink. If using chicken stir-fry until
  pink disappears. Add the noodles and toss lightly to coat with oil
  and the distribute meat and garlic. Add the reserved sauce and
  bring it to a boil rapidly, gently folding the noodles without
  breaking them. Reduce heat to medium and boil the mixture, folding
  frequently until the noodles have absorbed the liquid (a pasta
  server works great for this step). Lift the noodles gently from
  one side of the wok. Pour a little oil along the side of the wok,
  then break the egg ad slip it into the oil. Break the yolk and
  cover the egg with the noodles immediately. Repeat this on the
  opposite side with the other egg. Allow eggs to cook undisturbed,
  over moderate heat until they are set and almost dry. 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 green onions (and bean sprouts if
  you prefer them mixed in) and toss the entire mixture quickly and
  gently, still avoiding breaking the noodles. Cook for about 2
  minutes or until onions are tender.
  
  If you left out the bean sprouts, spread them now on a large
  platter. Spread pad thai from wok over top. Sprinkle ground
  chillies (see note) and ground peanuts over the top and squeeze
  lime over the top. Or serve toppings separately for each diner to
  add according to taste.

  Variation: Omit shrimp/chicken and ignore instructions for them.
  Substitute 1/4 pound tofu and 1/4 pound dried shrimp. Put the tofu
  on a triple layer of paper towels, cover it with another layer of
  triple towels, put a plate on top of that and a 2-pound can on the
  plate. Let stand for 20-30 minutes to press out the excess water.
  Put the dried shrimp in a sieve, rinse them quickly under hot
  running water and set them aside to drain. After tofu has been
  pressed, slice into 1/4 inch cubes. Add the tofu and shrimp in
  step 5

  Note on chillies: Buy whole dried chiles and grind since
  pre-ground often lack the "bite" of whole ones. Thai chillies may
  be used (very hot), or milder American chiles may be used. The
  Thai chillies are know as Prig hang. They may also be found in
  Mexican food sections under the name "Chilies Arbol". Use sparing
  if you aren't used to them they are quite potent.
  
  This is a very popular Thai one-dish meal. In Thai homes it is
  normally prepared with dried shrimp and tofu; restaurants often
  use shredded pork or chicken.

  From William Crawford and Kamolmal Pootararka's Thai Home-Cooking.

  From: Miriam Podcameni Posvolsky
 
MMMMM
 





Cheers

YK Jim


... It ended  up being a "stream of consciousness" dish.

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