sometime in the recent past Nick Cramer posted this:
> AnnaBanana > wrote:
>> Hi!
>>
>> I am thinking of making my own pad thai soon. I absolutely love eating
>> it at restaurants but I don't know if I could handle making it myself.
>> Does anyone have a good/easy recipe for it?
>>
>> thanks!
>
> Hi Anna, this is what we do:
>
> Pad Thai {Jun's notes in [square brackets ]}
>
> Ingredients: (Serves 6 to 8)
>
> ½ lb dried rice noodles, 1/8" wide
> warm water
>
> ½ lb shrimp, chicken, pork or combination
>
> [+ ½ cup dried shrimp, rehydrated]
> 1/4 cup fish sauce [to taste]
> 1/4 cup + 2 Tbs granulated sugar [to taste - I use Splenda]
> 1/4 cup + 2 Tbs white vinegar
> 1 tsp paprika or 1 Tbs tomato paste or 1 Tbs ketchup [paprika]
> 4 green onions
>
> ½ cup vegetable oil (more if needed in Step 6)
> 1 tsp (2 cloves) finely chopped garlic
>
> 2 eggs [3]
>
> 1/4 lb bean sprouts
>
> 2 Tbs ground roasted small, hot Thai chiles (see below) [to taste]
> 1/4 cup ground roasted unsalted peanuts (see below)
>
> Lime wedges
>
> Procedu
>
> 1. Soak noodles 20-25 minutes in enough warm water to cover, 'til soft and
> flexible, but not mushy. Drain in colander and set aside, cutting into 8"
> lengths if desired.
>
> 2, Peel and devein shrimp, leaving tails intact. Slice chicken and/or pork
> into strips 1/8' thick x 1-2" long.
>
> 3. Mix fish sauce, sugar, vinegar and paprika in a bowl 'til sugar is
> dissolved and set aside. Slice green onion (white and green parts)
> diagonally into pieces 1-1/2" long x 1/4" thick and set aside.
>
> 4. Heat wok, add oil and swirl to cover. Add garlic and stir-fry 'til light
> golden. Add shrimp and/or meat and stir fry 'til meat is no longer pink and
> shrimp are. Add noodles and toss lightly to coat and distribute meat and
> garlic.
>
> 5. Add liquid from Step 3 and bring to boil rapidly, folding noodles
> without breaking. Reduce heat to medium and boil, folding frequently 'til
> liquid is absorbed.
>
> 6. Using wok scoop or stiff spatula, lift the noodles from one side of the
> wok. Pour a little oil there, break one egg and slip it into the oil. Break
> the yolk and cover the egg immediately with the noodles. Repeat with the
> other egg[s] evenly around the outside of the noodles in the wok. Allow the
> eggs to cook undisturbed, over moderate heat, until set and almost dry. Add
> additional oil if eggs or noodles begin to stick to wok.
>
> 7. When the eggs are set and almost dry, fold them gently, but rapidly into
> the noodles, trying not to break the noodles. HINT: Insert scoop under
> eggs, lift through and fold over. Repeat until eggs are broken up and well
> distributed.
>
> 8. Add bean sprouts and sliced green onions and toss quickly but gently.
> Cook about 2 minutes 'til sprouts and onions are crisp-tender.
>
> 9. Place on large warm platter. Sprinkle with ground chiles and peanuts and
> squeeze lime juice over.
>
> Variation: Omit or reduce shrimp, pork, chicken and substitute pressed tofu
> cubes in Step 5.
>
> From "Thai Home-Cooking from Kamolmal's Kitchen."
> This is basically how Jun makes it, with her notes in [square brackets].
>
> Ground roasted chiles
>
> Heat a wok, add a little oil and swirl it over the surface. Add fresh
> Thai chiles and stir-fry 'til they turn dark red, being careful not to burn
> them. If it drives everyone out of the house, yer doin' it right! Drain and
> grind with a mortar and pestle.
>
> NOTE: Frying ½ dozen or so whole dried red chiles along with the seeded
> ones, will offer a challenge to the big dogs and fat men!
>
> Ground roasted unsalted peanuts
>
> Pieces a little bit larger than grains of sand are about right.
>
> HTH
>
Hey Nick, small point, but how to you manage to get a mix of ½ and 1/2 in
your messages. FWIW, the small ones are a bit small for my eyes.

Always enjoy Jun's recipes. Thanks.

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Wilson 44.69, -67.3