*  Exported from  MasterCook  *
 
                                 PAD THAI.
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   lb           Dried Rice Noodles (1/8 w).
      1/2   lb           Shrimp, chicken, or pork. *
      1/4   c            Fish Sauce.
    6       tb           Sugar.
    6       tb           White Vinegar.
    1       tb           Tomato Paste.
    4                    Scallions.
      1/2   c            Vegetable Oil (Approx.).
    2                    Cloves Garlic, chopped fine
    2                    Eggs.
      1/4   lb           Bean Sprouts.
    2       tb           Ground Roasted Chilies.
      1/4   c            Ground Roasted Peanuts.
                         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.
   NOTES: 1. Pad Thai is traditionally served accompanied with fresh
   vegetables,
   in particular whole scallion, a small pile of fresh raw bean sprouts (to be
   mixed into the noodles), and if available, a wedge of banana blossom.
   2. For the traditional recipe, omit the shrimps, pork/chicken, and all
   references to them.  Substitute 1/2 pound very firm tofu and 1/4 pound
   dried
   shrimps.  Put the tofu on a triple layers of paper towels, cover it with
   another triple layer, put a plate on top of that, and put a two pound
   weight
   (cans of vegetables for an example) on top of the plate.  Let stand for 20
   to
   30 minutes to press out the excess water.  Put the dried shrimp in a sieve,
   rinse them quickly under hot running water, and set aside to drain.  After
   the tofu has been pressed, slice it into strips about 1/4 inch thick, 1/2
   inch wide and 1 inch long.
   ~--
  
 
 
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