Pad Thai:
http://video.nytimes.com/video/2010/.../pad-thai.html

Manda Ruby wrote:
> Pad Thai:
> http://video.nytimes.com/video/2010/.../pad-thai.html
>


Hmmm, tamarinds, fish sauce, vinegar, sugar, and red pepper. Sounds
like Worcestershire's Sauce!

I stopped by the Oriental market today and bought some tamarind
paste, bean sprouts, rice noodles, broad bean noodles, baby bok
choy, and a bottle of fish sauce. I'm not sure what brand it is but
it has 3 crabs on the label I don't think it is "3 crabs" brand, it
might be squid brand. It's the one that the SE Asian lady at the
store recommended for a table sauce. (They must have had 50
different fish sauces on the shelf)

I got home and I had an open bottle of fish sauce in the pantry
already, but it only has one crab on the label.

Which fish sauce should I use in pad thai, or does it make any
difference?

Are broad bean noodles interchangeable with rice noodles?

Bob

On Tue, 25 May 2010 18:19:22 -0700, Manda Ruby wrote:

> Pad Thai:
> http://video.nytimes.com/video/2010/...467554454/pad-
thai.html

i love pad thai! i've been making the cook's illustrated version only but
interested in other recipes, especially easy ones, shrimp or tofu work
for me.



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

piedmont wrote:
> On Tue, 25 May 2010 18:19:22 -0700, Manda Ruby wrote:
>
>> Pad Thai:
>> http://video.nytimes.com/video/2010/...467554454/pad-
> thai.html
>
> i love pad thai! i've been making the cook's illustrated version only but
> interested in other recipes, especially easy ones, shrimp or tofu work
> for me.
>
>
>

I use the recipe on Chez Pim. Once you get through her lengthy
description. It's actually pretty easy.


http://www.chezpim.com/blogs/2007/01...ai_for_be.html


Tracy

zxcvbob wrote:

>
> I stopped by the Oriental market today and bought some tamarind paste,
> bean sprouts, rice noodles, broad bean noodles, baby bok choy, and a
> bottle of fish sauce. I'm not sure what brand it is but it has 3 crabs
> on the label I don't think it is "3 crabs" brand, it might be squid
> brand. It's the one that the SE Asian lady at the store recommended for
> a table sauce. (They must have had 50 different fish sauces on the shelf)
>
>

I've used Squid brand and Three Crabs. I don't know if there is a
difference. I bought Squid because my Japanese cousin-in-law uses
it. Then I bought Three Crabs because it was recommended here. I am
not going to taste it straight to see what the difference is either.
I am not a fish eater. I am practically fish phobic, but I do use
fish sauce in my pad thai.

Squid brand doesn't have crabs on the label. It has a squid on the
label.

Tracy

On Fri, 28 May 2010 08:48:47 -0400, Tracy wrote:

> piedmont wrote:
>> On Tue, 25 May 2010 18:19:22 -0700, Manda Ruby wrote:
>>
>>> Pad Thai:
>>> http://video.nytimes.com/video/2010/...467554454/pad-
>> thai.html
>>
>> i love pad thai! i've been making the cook's illustrated version only
>> but interested in other recipes, especially easy ones, shrimp or tofu
>> work for me.
>>
>>
>>
>>
> I use the recipe on Chez Pim. Once you get through her lengthy
> description. It's actually pretty easy.
>
>
> http://www.chezpim.com/blogs/2007/01...ai_for_be.html
>
>
> Tracy

i viewed the instructions and kinda like it, this makes it up one portion
at a time, which i assume is more, 'street food' technique, vs the cook's
illustrated version where they have you making one huge batch all at
once. it works but by the time its all in the pan, its difficult to keep
it all moving to cook thoroughly. thanks!



--
regards, piedmont ~ the practical bbq'r!

http://sites.google.com/site/thepracticalbbqr/

piedmont wrote:
> On Fri, 28 May 2010 08:48:47 -0400, Tracy wrote:
>
>> piedmont wrote:
>>> On Tue, 25 May 2010 18:19:22 -0700, Manda Ruby wrote:
>>>
>>>> Pad Thai:
>>>> http://video.nytimes.com/video/2010/...467554454/pad-
>>> thai.html
>>>
>>> i love pad thai! i've been making the cook's illustrated version only
>>> but interested in other recipes, especially easy ones, shrimp or tofu
>>> work for me.
>>>
>>>
>>>
>>>
>> I use the recipe on Chez Pim. Once you get through her lengthy
>> description. It's actually pretty easy.
>>
>>
>> http://www.chezpim.com/blogs/2007/01...ai_for_be.html
>>
>>
>> Tracy
>
> i viewed the instructions and kinda like it, this makes it up one portion
> at a time, which i assume is more, 'street food' technique, vs the cook's
> illustrated version where they have you making one huge batch all at
> once. it works but by the time its all in the pan, its difficult to keep
> it all moving to cook thoroughly. thanks!
>
>
>
Yup. One portion at a time makes a HUGE difference.

-Tracy

On Fri, 28 May 2010 08:54:26 -0400, Tracy wrote:

> zxcvbob wrote:
>
>>
>> I stopped by the Oriental market today and bought some tamarind paste,
>> bean sprouts, rice noodles, broad bean noodles, baby bok choy, and a
>> bottle of fish sauce. I'm not sure what brand it is but it has 3 crabs
>> on the label I don't think it is "3 crabs" brand, it might be squid
>> brand. It's the one that the SE Asian lady at the store recommended for
>> a table sauce. (They must have had 50 different fish sauces on the shelf)
>>
>>
>
> I've used Squid brand and Three Crabs. I don't know if there is a
> difference. I bought Squid because my Japanese cousin-in-law uses
> it. Then I bought Three Crabs because it was recommended here. I am
> not going to taste it straight to see what the difference is either.
> I am not a fish eater. I am practically fish phobic, but I do use
> fish sauce in my pad thai.
>
> Squid brand doesn't have crabs on the label. It has a squid on the
> label.
>
> Tracy

like so:

<http://www.asianaltd.com/uploads/images_products/877.jpg>

your pal,
blake