limey wrote:
> I love to sample the foods being offered by demonstrators
> when I'm ambling around Costco.
>
> Today I sampled some Pad Thai cooked from the frozen state
> and fell in love with it. Knowing that frozen blends are
> often different from the "real thing", does anyone have a
> really good recipe that they enjoy?
I just can't imagine a frozen Pad Thai being good,
because the textures and the fresh flavours are a big
factor in the dish.
I misplaced the recipe that I had had for a number of years,
but this one below is pretty close to it. You can add
chicken to it to, chopped up about the same as you would for
a stir fry. If you don't have fish sauce you can substitute
soya sauce.
http://www.recipesource.com/ethnic/asia/thai/00/rec0072.html
* Exported from MasterCook *
PHAT THAI (PAD THAI)
Recipe By : Serving Size : 2 Preparation Time :0:00
Categories : Thai Pasta Beef Rice
Amount Measure Ingredient -- Preparation Method --------
------------ --------------------------------
- Darwin Smith WXWG27A
1/4 lb Dried rice stick noodles 2 tb Vegetable oil 1
tb Coarsley chopped garlic 8 Shrimp, peeled and
deveined (here you can use a 1/4 lb Of pork or beef
and more Shrimp) 1 Egg, lightly beaten 1 tb Fish
sauce 2 ts Sugar 2 tb Coarse chpd, dry-roasted
Peanuts 1 c Bean sprouts 4 Slender green onions, -
sliced in 1 inch length 1 Lime, quartered lengthwise
Soak rice noodles in warm water to cover for 15 to 20
minutes. Prepare all the remaining ingredients and place
them next to the stove, along with a small serving
platter. When the noodles are very limp and white, drain
and measure 2-1/2 cups. Set by the stove as well. The
idea is to keep everything warm. Heat Wok or large
skillet at medium-hi heat and add 1 tbs oil and swirl to
coat the surface. When oil if very hot drop in garlic and
toss until golden, about 30 seconds. Add shrimp and toss
until they turn pink, for beef or pork until light brown,
no more that 1 min. for shrimp. Remove from pan and set
aside. Add the egg to pan and tilt the pan to spread it
into a thin sheet. As soon as it begins to set, scramble
it to break it into small lumps. Remove and set aside
with shrimp. Heat 1 tbs of oil in wok or skillet and heat
30 seconds and add soften noodles. Thin noodles to cover
the surface of the pan, then clump them together and
gently turn over. repeat this process until the noodles
soften and curl into ivory ringlets. Add fish sauce and
turn noodles to evenly season. Add sugar and peanuts and
continue to turn the noodles to season. Reserve some of
the bean sprouts, green onion for garnish. Add the bean
sprouts, green onions and the shrimp and egg mixture.
Cook for 1 minute, turning often. Transfer noodles to the
serving paltter and squeeze the juice of 2 lime wedges
over the top. Garnish with remaining beansprouts and lime
and serve at once. Serves 1 very hungry, or 2 appetizers.
