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!

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

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Hi Nick thank you for the share!

JaneHamson > wrote:
> Nick Cramer;1396021 Wrote:

> > Hi Anna, this is what we do:
> >
> > Pad Thai {Jun's notes in [square brackets ]}

> Hi Nick thank you for the share!

Our daughter, Sai, just made some tonight. Not very hot because of the 4, 6
and 8 year olds. I had Thai Panang Curried Chicken that I mixed with extra
onions, garlic, Thai chiles and rice. Tasted great and nice head sweat!

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

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.

--
Wilson 44.69, -67.3

Wilson > wrote:
> sometime in the recent past Nick Cramer posted this:
> > [ . . . ]
> 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.

Heh heh. If I enter 1/2 in the clear, my word processer (WordPerfect 9)
changes it to ½. If it's part of a string, like 1-1/2, it doesn't. I'll see
if I can fix that for posting.

> Always enjoy Jun's recipes. Thanks.

Thanks, Wilson. I really enjoy Jun's cooking! ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

sometime in the recent past Nick Cramer posted this:
> Wilson > wrote:
>> sometime in the recent past Nick Cramer posted this:
>>> [ . . . ]
>> 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.
>
> Heh heh. If I enter 1/2 in the clear, my word processer (WordPerfect 9)
> changes it to ½. If it's part of a string, like 1-1/2, it doesn't. I'll see
> if I can fix that for posting.
>
>> Always enjoy Jun's recipes. Thanks.
>
> Thanks, Wilson. I really enjoy Jun's cooking! ;-)
>
I'm sure you do. Pad Thai is my wife's favorite, we'll give this a try.

Yes, I see about WordPerfect. If I use my MS Office Word, it will always
substitute the 'st' or 'th' in numbers to sub-script sizes. No problem as I
post mostly right from my email software. I suspect you keep your recipes in
WordPerfect files.

--
Wilson 44.69, -67.3

Wilson > wrote:
> [ . . . ]
> Yes, I see about WordPerfect. If I use my MS Office Word, it will always
> substitute the 'st' or 'th' in numbers to sub-script sizes. No problem as
> I post mostly right from my email software. I suspect you keep your
> recipes in WordPerfect files.

Recipes, which is a folder in my WP doc folder, has many sub-folders. Makes
it easy for me, depending on the name I gave the file!

Do you sail? Lobster fish? Holmes Bay looks like a well-protected steep-to
deep-to harbor. Never been there. Hung out around Owl's Head, lo, some 60
years ago.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

On Mon, 26 Oct 2009 18:19:01 +0000, AnnaBanana
> wrote:

> 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?


I recommend the recipe in the book "Ken Hom's Quick Wok." It's very
easy and very good. I personally think it's considerably better than
what you get in many restaurants.

--
Ken Blake
Please Reply to the Newsgroup

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!
>
>
>
>

You should read Chez Pim's exhaustive post on Pad Thai:

http://chezpim.typepad.com/blogs/200...ai_for_be.html

Its not some much a recipe as a description of the process and the
choices to be made. Its good reading though.

Nick - I prefer tamarind juice to ketchup, feeling that its more
authentic, if such a term really belongs in a discussion of Pad Thai.

Cheers,

Ian

" > wrote:
> 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!

> You should read Chez Pim's exhaustive post on Pad Thai:
>
> http://chezpim.typepad.com/blogs/200...ai_for_be.html
>
> Its not some much a recipe as a description of the process and the
> choices to be made. Its good reading though.
>
> Nick - I prefer tamarind juice to ketchup, feeling that its more
> authentic, if such a term really belongs in a discussion of Pad Thai.

Iaian, please note that, while she uses tamarind in many recipes, Jun uses
paprika, not ketchup, in Pad Thai! ;-)

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061

Nick Cramer wrote:
> " > wrote:
>> 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!
>
>> You should read Chez Pim's exhaustive post on Pad Thai:
>>
>> http://chezpim.typepad.com/blogs/200...ai_for_be.html
>>
>> Its not some much a recipe as a description of the process and the
>> choices to be made. Its good reading though.
>>
>> Nick - I prefer tamarind juice to ketchup, feeling that its more
>> authentic, if such a term really belongs in a discussion of Pad Thai.
>
> Iaian, please note that, while she uses tamarind in many recipes, Jun uses
> paprika, not ketchup, in Pad Thai! ;-)
>

OK, OK, her reputation is safe with me!

Pad Thai is a personal favourite, and I have improved my recipe steadily
as I find interesting features in others' recipes, or run into good ones
dining out. I added deep-fried tofu to mine, for example, after eating a
delicious Pad Thai at a traditional Thai restaurant down the road from
the D'Ma Hotel.

Its really a family of recipes, though, since even Thai's don't agree on
what it should contain. My Thai wife went "Not Authentic, not authentic"
when I suggested that tamarind belonged on it! Her family made it with
soy sauce. I take the Fifth on how it was.........

Cheers,

Ian

" > wrote:
> Nick Cramer wrote:
> > " > wrote:
> >> 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!
> >
> >> You should read Chez Pim's exhaustive post on Pad Thai:
> >>
> >> http://chezpim.typepad.com/blogs/200...ai_for_be.html
> >>
> >> Its not some much a recipe as a description of the process and the
> >> choices to be made. Its good reading though.
> >>
> >> Nick - I prefer tamarind juice to ketchup, feeling that its more
> >> authentic, if such a term really belongs in a discussion of Pad Thai.
> >
> > Iaian, please note that, while she uses tamarind in many recipes, Jun
> > uses paprika, not ketchup, in Pad Thai! ;-)

> OK, OK, her reputation is safe with me!
>
> Pad Thai is a personal favourite, and I have improved my recipe steadily
> as I find interesting features in others' recipes, or run into good ones
> dining out. I added deep-fried tofu to mine, for example, after eating a
> delicious Pad Thai at a traditional Thai restaurant down the road from
> the D'Ma Hotel.
>
> Its really a family of recipes, though, since even Thai's don't agree on
> what it should contain. My Thai wife went "Not Authentic, not authentic"
> when I suggested that tamarind belonged on it! Her family made it with
> soy sauce. I take the Fifth on how it was.........

Hi Iaian,

As with so many dishes, there are as many versions of Pad Thai as there are
cooks. And each cook will make it differently each time, depending on their
mood and who it's for.

Have a nice weekend.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://www.woundedwarriorproject.org/ Thank a Veteran!
Support Our Troops: http://anymarine.com/ You are not forgotten.
Thanks ! ! ~Semper Fi~ USMC 1365061