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!

"Grinner" > wrote in message
...
> 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!
>

Oh, and serve with a wedge of lime.

Grinner wrote:

> Yummo!

Rachel Ray?

lol

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

"rrb" > wrote in message
news:yY8Dg.231$nL2.65@fed1read02...
> Grinner wrote:
>
>> Yummo!
>
> Rachel Ray?
>
> lol

nup, the grinner ;-)

"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?

On Sun, 13 Aug 2006 01:20:29 +1000, "Grinner" >
wrote:


>>
>> http://www.foodnetwork.com/food/reci..._17567,00.html
>>
>It's all sounds good - no shrimp paste. What's cilantro?
>


Coriander leaf

Regards
JonH

> wrote in message
...
> On Sun, 13 Aug 2006 01:20:29 +1000, "Grinner" >
> wrote:
>
>
>>>
>>> http://www.foodnetwork.com/food/reci..._17567,00.html
>>>
>>It's all sounds good - no shrimp paste. What's cilantro?
>>
>
>
> Coriander leaf

aaah ! an integral part of any pad thai ! gee the international namings of
different ingredients and measures sure is confusing.
>
> Regards
> JonH

On Sun, 13 Aug 2006 05:41:48 +1000, "Grinner" >
wrote:

>
> wrote in message
.. .
>> On Sun, 13 Aug 2006 01:20:29 +1000, "Grinner" >
>> wrote:
>>
>>
>>>>
>>>> http://www.foodnetwork.com/food/reci..._17567,00.html
>>>>
>>>It's all sounds good - no shrimp paste. What's cilantro?
>>>
>>
>>
>> Coriander leaf
>
>aaah ! an integral part of any pad thai ! gee the international namings of
>different ingredients and measures sure is confusing.
>>
>> Regards
>> JonH
>


Indeed. Some recipes call for Coriander Stalks and Roots. I can vote
for the stalks, they give a much more pronounced flavour - which my
poor old jaded palate needs. I suspect that the roots may afford an
even more intense flavour. Must try that sometime.

Regards
JonH