I've been using this Pad Thai recipe and practicing to make it the way
my family likes it. So far, seems to be best received with about 50%
more sauce than she calls for, so I just make a bunch of sauce (3 to 4
times what she calls for) for the two batches it takes to feed my crew.

It's pretty damn good.

http://thaifoodcast.com/recipes/main.../pad-thai.html

Serene

In article >,
Serene Vannoy > wrote:

> I've been using this Pad Thai recipe and practicing to make it the way
> my family likes it. So far, seems to be best received with about 50%
> more sauce than she calls for, so I just make a bunch of sauce (3 to 4
> times what she calls for) for the two batches it takes to feed my crew.
>
> It's pretty damn good.
>
> http://thaifoodcast.com/recipes/main.../pad-thai.html

Thanks, Serene -- I've been after a good Pad Thai recipe for a while!

Miche

--
Electricians do it in three phases

Serene Vannoy wrote:
> I've been using this Pad Thai recipe and practicing to make it the way
> my family likes it. So far, seems to be best received with about 50%
> more sauce than she calls for, so I just make a bunch of sauce (3 to 4
> times what she calls for) for the two batches it takes to feed my crew.
>
> It's pretty damn good.
>
> http://thaifoodcast.com/recipes/main.../pad-thai.html
>
Sure sounds good, thanks Serene. Now for the next hurdle - convince the
other half that tofu is actually edible.

-j

On Jul 7, 12:37*pm, Serene Vannoy > wrote:
'm pre> I've been using this Pad Thai recipe and practicing to make it
the way
> my family likes it. So far, seems to be best received with about 50%
> more sauce than she calls for, so I just make a bunch of sauce (3 to 4
> times what she calls for) for the two batches it takes to feed my crew.
>
> It's pretty damn good.
>
> http://thaifoodcast.com/recipes/main.../pad-thai.html
>
> Serene

Hi Serene,

I'm sorry but I'm pretty sure THE best Pad Thai is found right here in
the heart of Bangkok - where I am currently lucky enough to call my
home. I'm sure your home-cooked version is super, but it could CLEARLY
not compare to a Pad Thai cooked right here in Thailand. Maybe YOU
should try to get over here someday to see FOR yourself heh.

Kind Regards,
Brian Anasta

On 07/07/2010 03:13 AM, jack wrote:
> Serene Vannoy wrote:
>> I've been using this Pad Thai recipe and practicing to make it the way
>> my family likes it. So far, seems to be best received with about 50%
>> more sauce than she calls for, so I just make a bunch of sauce (3 to 4
>> times what she calls for) for the two batches it takes to feed my crew.
>>
>> It's pretty damn good.
>>
>> http://thaifoodcast.com/recipes/main.../pad-thai.html
>>
> Sure sounds good, thanks Serene. Now for the next hurdle - convince the
> other half that tofu is actually edible.
>

You don't have to use tofu; I don't. First time, I used shrimp and
chicken; last night, I used pork. Oh, and I made it with the dried
shrimps the first time, but my family prefers it without.

Serene

On Wed, 07 Jul 2010 06:36:10 -0700, Serene Vannoy wrote:

> On 07/07/2010 03:13 AM, jack wrote:
>> Serene Vannoy wrote:
>>> I've been using this Pad Thai recipe and practicing to make it the way
>>> my family likes it. So far, seems to be best received with about 50%
>>> more sauce than she calls for, so I just make a bunch of sauce (3 to 4
>>> times what she calls for) for the two batches it takes to feed my crew.
>>>
>>> It's pretty damn good.
>>>
>>> http://thaifoodcast.com/recipes/main.../pad-thai.html
>>>
>> Sure sounds good, thanks Serene. Now for the next hurdle - convince the
>> other half that tofu is actually edible.
>>
>
> You don't have to use tofu; I don't. First time, I used shrimp and
> chicken; last night, I used pork. Oh, and I made it with the dried
> shrimps the first time, but my family prefers it without.

Heh. Don't burst his bubble, Serene ;-) He likes tofu, so we bought some
while out shopping today and are going to give this a whirl tonight.

--
Cheers
Chatty Cathy

Serene Vannoy wrote:
> I've been using this Pad Thai recipe and practicing to make it the way
> my family likes it. So far, seems to be best received with about 50%
> more sauce than she calls for, so I just make a bunch of sauce (3 to 4
> times what she calls for) for the two batches it takes to feed my crew.
>
> It's pretty damn good.
>
> http://thaifoodcast.com/recipes/main.../pad-thai.html
>
> Serene


I've been using this recipe which is very similar to yours. I also
use more sauce than recommended.

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

It's kind of "wordy" but I wrote it out like a regular recipe for my
records.

One of the most helpful things I learned from this particular recipe
is to make one serving at a time. It really makes a difference.

Tracy

Tracy wrote on Wed, 07 Jul 2010 09:57:28 -0400:


> Serene Vannoy wrote:
>> I've been using this Pad Thai recipe and practicing to make
>> it the way my family likes it. So far, seems to be best
>> received with about 50% more sauce than she calls for, so I
>> just make a bunch of sauce (3 to 4 times what she calls for) for the
>> two batches it takes to feed my crew.
>>
>> It's pretty damn good.
>>
>> http://thaifoodcast.com/recipes/main.../pad-thai.html
>>
>> Serene

> I've been using this recipe which is very similar to yours. I also use
> more sauce than recommended.

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

> It's kind of "wordy" but I wrote it out like a regular recipe for my
> records.

> One of the most helpful things I learned from this particular recipe
> is to make one serving at a time. It really makes a
> difference.

Unfortunately for me, Pad Thai seems to really need peanuts. I looked up
the nutritional values for dry roasted peanuts on
http://www.thecaloriecounter.com/Foo...90/2/Food.aspx
and was pleasantly surprised to find that a serving contributed only 1%
to the daily fat allowance......at least until I saw the serving, which
was *one* peanut!

A more usual serving of 1 oz gives
Amount Per Serving

Calories 166

Calories from Fat 127



% Daily Value*

Total Fat 14.1g 22%

Saturated Fat 2g 10%

Polyunsaturated Fat 4.4g

Monounsaturated Fat 7g



Too bad :-)


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Wed, 7 Jul 2010 06:03:38 -0700 (PDT), Brian Anasta wrote:

> On Jul 7, 12:37*pm, Serene Vannoy > wrote:
> 'm pre> I've been using this Pad Thai recipe and practicing to make it
> the way
>> my family likes it. So far, seems to be best received with about 50%
>> more sauce than she calls for, so I just make a bunch of sauce (3 to 4
>> times what she calls for) for the two batches it takes to feed my crew.
>>
>> It's pretty damn good.
>>
>> http://thaifoodcast.com/recipes/main.../pad-thai.html
>>
>> Serene
>
> Hi Serene,
>
> I'm sorry but I'm pretty sure THE best Pad Thai is found right here in
> the heart of Bangkok - where I am currently lucky enough to call my
> home. I'm sure your home-cooked version is super, but it could CLEARLY
> not compare to a Pad Thai cooked right here in Thailand. Maybe YOU
> should try to get over here someday to see FOR yourself heh.
>
> Kind Regards,
> Brian Anasta

maybe so, but i bet the chicken-fried steak in bangkok sucks.

blake

Brian wrote:

> I'm sorry but I'm pretty sure THE best Pad Thai is found right here in the
> heart of Bangkok - where I am currently lucky enough to call my home. I'm
> sure your home-cooked version is super, but it could CLEARLY not compare
> to a Pad Thai cooked right here in Thailand. Maybe YOU should try to get
> over here someday to see FOR yourself heh.

Maybe YOU should explain why you moved to a city notorious for child
prostitutes. Been sampling the Cream of Sum Yung Gai?

Bob

On 7/7/2010 1:27 PM, Bob Terwilliger wrote:
> Brian wrote:
>> I'm sorry but I'm pretty sure THE best Pad Thai is found right here in the
>> heart of Bangkok - where I am currently lucky enough to call my home. I'm
>> sure your home-cooked version is super, but it could CLEARLY not compare
>> to a Pad Thai cooked right here in Thailand. Maybe YOU should try to get
>> over here someday to see FOR yourself heh.
>>
> Maybe YOU should explain why you moved to a city notorious for child
> prostitutes. Been sampling the Cream of Sum Yung Gai?
>
> Bob
>

Are you saying Larb Gai... um, I mean Brian, likes Sum Yung Gai? ;-)

Becca

For those of us living in the boonies, where do we find palm sugar and
tamarind sauce, or what can we sub for it?

Any good online sources?

Thanks.

On Thu, 8 Jul 2010 09:17:10 -0700 (PDT), Kalmia
> wrote:


>For those of us living in the boonies, where do we find palm sugar and
>tamarind sauce, or what can we sub for it?
>
>Any good online sources?
>
>Thanks.

Brown sugar can be subbed for the palm, as can white sugar or even
honey. It is there for sweetness, basically.

The tamarind paste is trickier as it imparts a bit of the sour flavor
along with fruitiness.

There are many recipes for substitutes online, that call for varying
combos of fruits (see a link below,) but if it is only a small amount,
frankly, I'd use balsamic vinegar in a pinch.

I am fortunate in that I can get most Thai ingredients readily, but
some are elusive. I grow my own kefir lime leaves and lemon grass, and
stock tamarind in a couple of pastes/syrups so they are handy.

Trickier are items such as Thai dried shrimp or pickled radish or
banana blossom.

Boron

On Thu, 08 Jul 2010 12:39:49 -0400, Boron Elgar
> wrote:

>On Thu, 8 Jul 2010 09:17:10 -0700 (PDT), Kalmia
> wrote:
>
>
>>For those of us living in the boonies, where do we find palm sugar and
>>tamarind sauce, or what can we sub for it?
>>
>>Any good online sources?
>>
>>Thanks.
>
>Brown sugar can be subbed for the palm, as can white sugar or even
>honey. It is there for sweetness, basically.
>
>The tamarind paste is trickier as it imparts a bit of the sour flavor
>along with fruitiness.
>
>There are many recipes for substitutes online, that call for varying
>combos of fruits (see a link below,) but if it is only a small amount,
>frankly, I'd use balsamic vinegar in a pinch.
>
>I am fortunate in that I can get most Thai ingredients readily, but
>some are elusive. I grow my own kefir lime leaves and lemon grass, and
>stock tamarind in a couple of pastes/syrups so they are handy.
>
>Trickier are items such as Thai dried shrimp or pickled radish or
>banana blossom.

That should say "pickled turnip."


>
>Boron

Kalmia wrote:
>
>
>
>
> For those of us living in the boonies, where do we find palm sugar and
> tamarind sauce, or what can we sub for it?
>
> Any good online sources?
>
> Thanks.


I am fortunate to have access to many Asian markets. But you can get
them online.


Tamarind:

http://www.templeofthai.com/food/pic...2210481132.php

http://www.templeofthai.com/food/flo...3610001105.php


I have used the above tamarind. You have to soak it first then
strain it. It's kind of gross looking. I recently started buying
this instead:

http://www.templeofthai.com/food/pic...2220000008.php

It's pretty much what you end up with after soaking the dried up
brick above. Much easier, in my opinion.

Shipping might be pricey though.

-Tracy

Kalmia > wrote in news:a2d8874a-5f08-4dd2-8a72-
:

>
>
>
>
>
> For those of us living in the boonies, where do we find palm sugar and
> tamarind sauce, or what can we sub for it?
>
> Any good online sources?
>
> Thanks.


Online sources.........

http://www.amazon.com/Tamicon-Tamari.../dp/B000JSQDT0


http://www.templeofthai.com/food/


http://www.namjaicurrypaste.com/groceries.html



and a substitute list.......

http://asiarecipe.com/thasub.html



--
Peter Lucas
Brisbane
Australia


On the seventh day God rested.
But on the 8th day the Gates of Hell were opened
and God brought forth the Airborne Infantry.
And the Devil stood at attention.

On Jul 8, 9:17*am, Kalmia > wrote:
> For those of us living in the boonies, where do we find palm sugar and
> tamarind sauce, or what can we sub for it?
>
> Any good online sources?
>
> Thanks.

In the nearest city, find an Indian store. They'd have seedless
tarmarind (already takenthe shell out) as well as the paste. Paste
taste is inferior in my opinion. They'd also have palm sugar. Asian
stores would have these but I find taramarind from Indian store a much
better quality. Just put them in an airtight conrainer - I put it in
rubbermaid leaving it in the package it comes with to prevent drying
out completely. I got palm sugar from Asian store; still haven't used
it yet.