*  Exported from  MasterCook  *
 
                                MY PAD THAI
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Thai
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/2   tb           Distilled white vinegar
    2       tb           Water
    2 1/2   tb           Fish sauce
    3       tb           Tomato paste
    2 1/2   tb           Sugar
      1/2   tb           Dried shrimp
                         -- pounded to a powder
    9       oz           Flat rice sticks, 1/8 wide
                         Vegetable oil
      1/3   c            Fresh sweet basil leaves
                         - (Thai or purple basil)
    2                    Red Serrano chili peppers
                         -seeded & very finely minced
    4                    Garlic cloves -- minced
    1 1/2   lg           Boned chicken breast halves
                         - cut crosswise into
                         - 3/8 inch thick strips -OR-
    1       lb           -Lean pork, cut into thin
                         -slices 3/8 inch by 2 inches
    8       oz           Small, cooked shelled shrimp
    2                    Eggs -- lightly beaten
    2       c            Fresh bean sprouts
                         - beans removed
      1/4   c            Roasted, unsalted peanuts
                         - coarsely ground
                         Cherry tomatoes -- halved
                         Lime wedges
                         Mint sprigs
                         -OR- sliced green onions
 
   Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried
   shrimp in a small bowl; mix until well blended and reserve.  In a large
   pot, soak the noodles in enough water to cover.  In a small skillet or pot,
   heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice
   noodle puffs instantly when dropped into the oil.  Deep-fry the basil
   leaves a few at a time, turning them once or twice until they are crisp, or
   40 seconds to a minute; drain on paper toweling.
   
   Bring the noodles to a boil and cook them 2 minutes, or until they are
   almost tender.  Drain and rinse them well, then spread them on paper
   toweling to dry slightly.  Head a wok or large skillet and add about 2 1/2
   tablespoons vegetable oil.  Fry the Serrano peppers about 30 seconds, then
   add the garlic and stir-fry until it is soft.  Add the chicken or pork and
   stir-fry until the chicken is almost opaque throughout or the pork is
   browned.  Stir in the shrimp and the sauce and mix completely. Make a well
   in the center of the mixture and pour in the eggs. When they are almost
   set, scramble them evenly.  Add half the noodles, throughly incorporating
   them into the mixture; stir in the remaining noodles and half the bean
   sprouts.  Cook just until the bean sprouts are nearly wilted.
   
   Heap the meat and noodles onto a platter.  Cover one half of them with
   ground peanuts and the other half with uncooked bean sprouts.  Ring the
   noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the
   top with the fried basil.
   
   Source: Asian Pasta, by Linda Burum
   
   From: stigle@cs.unca.edu (Sue Stigleman)
  
 
 
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