"zipporah" > wrote in message
ink.net...
> Grinner wrote:
>> Anyone have any of these?
>>
>> The recipe seems to vary in all parts of Thailand. I have found some to
>> be taste too much like shrimp paste so I don't use as much.
>>
>> My recipe (well the one I like best) is:
>>
>> Heat a wok, put in about a teaspoon of peanut oil, make a two egg
>> omelette. Roll it up, slice and put aside.
>>
>> Sauce:
>> a dash of fish oil, a teaspoon of shrimp paste ( to taste), a tablespoon
>> of palm suger, add some chilli (two small ones - hot). a tablespoon of
>> tamarind paste and some chopped shallots.
>> grind the chillis, shallots with a mortar and pestle, add the rest. You
>> can also add some glangal which isn't as overpowering as ginger.
>>
>> Stir fry either chicken pieces or green prawns and put aside.
>> Stir fry some vegetable (whatever you like) I generally use celery and
>> cabbage, string beans.
>>
>> Add the meat and sauce and little water. so it steams a little.
>>
>> Boil some water, add some rice noodles until soft (a minute or so) then
>> drain.
>> Add noodles to the mix, and some bean sprouts just before serving or
>> perhaps just serve these fresh.
>>
>> Serve with the egg over the top, some chopped coriander and chopped
>> peanuts.
>>
>> Yummo!
>>
>
> Have you tried the Emeril recipe? Yes, seriously - I'm not keen on
> watching him, but I tend to have great success with his recipes and his
> pad thai is our favorite version.
>
> Oops, looks like he has a couple different versions. We like this one
> (haven't ever tried the other).
>
> http://www.foodnetwork.com/food/reci..._17567,00.html
>
It's all sounds good - no shrimp paste. What's cilantro?