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? Dora -- [email protected] limey at toad dot net
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.
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.
"limey" <[email protected]> wrote in news:[email protected]: > 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? > > Dora > I think I got this recipe here. @@@@@ Now You're Cooking! Export Format Pad Thai none 8 ounces medium-wide rice noodles 3 tablespoons fish sauce 2 tablespoons rice vinegar or cider vinegar 2 tablespoons granulated sugar 1 tablespoon vegetable oil 2 eggs; lightly beaten 3 large cloves garlic; finely chopped 1/4 teaspoon red pepper flakes 8 ounces large shrimp; peeled and deveined 4 ounces tofu; sliced in thin strips 3 cups bean sprouts 6 green onions; chopped 2/2 cup coarsely chopped fresh cilantro 3/4 cup chopped unsalted peanuts 1 lime; cut in wedges In Thailand, this noodle dish is eaten at any time or in any place - from restaurants to street stalls. Each cook adds a personal touch. This version is lower in fat and uses easily available ingredients. 1 Soak noodles in hot water for 20 minutes; drain. In small bowl, mix together fish sauce, rice vinegar and sugar; set aside. 2 In large nonstick wok or skillet, heat 1 teaspoon of the oil over medium-high heat; cook eggs, stirring, until scrambled. Cut into strips; transfer to side dish. 3 Wipe out pan; add remaining oil. Stir-fry garlic, red pepper flakes and shrimp for 2 minutes. Add tofu; stir-fry for 1 minute or until shrimp are pink and opaque. 4 Add noodles and 1/2 cup water; cook, stirring, for 2 to 3 minutes or until noodles are tender. Stir in fish sauce mixture, bean sprouts and half of the onions; toss to mix well. Transfer to serving dish. Top with eggs, remaining onions, cilantro and peanuts. Garnish with lime. Substitution: For a more authentic Thai dish, substitute 3 tablespoons dried chopped shrimp for the fresh. Pickled white radish or salted cabbage (4/4 cup) is often added. Tamarind paste or juice is used instead of vinegar. ** Exported from Now You're Cooking! v5.32 ** Contributor: Anne Lindsay's New Light Cooking Yield: 4 servings ** Exported from Now You're Cooking! v5.65 ** -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C.
"limey" <[email protected]> wrote in news:[email protected]: > 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? > > Dora > I think I got this recipe here. @@@@@ Now You're Cooking! Export Format Pad Thai none 8 ounces medium-wide rice noodles 3 tablespoons fish sauce 2 tablespoons rice vinegar or cider vinegar 2 tablespoons granulated sugar 1 tablespoon vegetable oil 2 eggs; lightly beaten 3 large cloves garlic; finely chopped 1/4 teaspoon red pepper flakes 8 ounces large shrimp; peeled and deveined 4 ounces tofu; sliced in thin strips 3 cups bean sprouts 6 green onions; chopped 2/2 cup coarsely chopped fresh cilantro 3/4 cup chopped unsalted peanuts 1 lime; cut in wedges In Thailand, this noodle dish is eaten at any time or in any place - from restaurants to street stalls. Each cook adds a personal touch. This version is lower in fat and uses easily available ingredients. 1 Soak noodles in hot water for 20 minutes; drain. In small bowl, mix together fish sauce, rice vinegar and sugar; set aside. 2 In large nonstick wok or skillet, heat 1 teaspoon of the oil over medium-high heat; cook eggs, stirring, until scrambled. Cut into strips; transfer to side dish. 3 Wipe out pan; add remaining oil. Stir-fry garlic, red pepper flakes and shrimp for 2 minutes. Add tofu; stir-fry for 1 minute or until shrimp are pink and opaque. 4 Add noodles and 1/2 cup water; cook, stirring, for 2 to 3 minutes or until noodles are tender. Stir in fish sauce mixture, bean sprouts and half of the onions; toss to mix well. Transfer to serving dish. Top with eggs, remaining onions, cilantro and peanuts. Garnish with lime. Substitution: For a more authentic Thai dish, substitute 3 tablespoons dried chopped shrimp for the fresh. Pickled white radish or salted cabbage (4/4 cup) is often added. Tamarind paste or juice is used instead of vinegar. ** Exported from Now You're Cooking! v5.32 ** Contributor: Anne Lindsay's New Light Cooking Yield: 4 servings ** Exported from Now You're Cooking! v5.65 ** -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C.
