MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pad Thai
 Categories: Oriental, Pasta, Vegetables, Nuts
      Yield: 2 Servings

      8 oz Rice vermicelli *
      6 cl Garlic; fine chopped
      2 tb Shallot; chopped
    1/4 c  Dried shrimp; rolled, or
           - roughly pounded with
           - mortar & pestle to break
           - them up
    1/4 c  Fish sauce
    1/4 c  Palm sugar
      3 tb Tamarind juice
      3 tb Pickled radish (mooli);
           - chopped
      1 md Egg; beaten
    1/4 c  Chives; chopped
    1/2 c  Roasted peanuts; very
           - coarsely broken up.
      1 c  Bean sprouts

MMMMM--------------------------PROTEIN-------------------------------
    1/2 c  Fried tofu marinated in
           - dark sweet soy -OR-
    1/2 c  Pork; coarse chopped -OR-
    1/2 c  Chicken; coarse chopped

  * Either the sen mee or the sen lek style of Thai noodles or indeed
  any rice noodles will do). These should be soaked for a short while
  (perhaps 30 minutes to an hour, depending on the brand of noodles)
  until soft.

  Heat a little cooking oil in a wok and add the garlic and shallots,
  and briefly stir fry until they just shows signs of changing
  colour. Add the remaining ingredients except the egg and the bean
  sprouts, and stir fry until the protein ingredient is nearly cooked.

  Continuing to stir with one hand, slowly "drizzle" in the beaten
  egg to form a fine ribbon of cooked egg (if you don't feel
  confident with this make an egg crepe separately, and then roll it
  up and slice it into 1/4" wide pieces, which you add to the mix at
  this point).

  Finally, add the bean sprouts and cook for no more than another
  30 seconds. Remove from the pan to a serving platter.

  Garnish:

  Mix 1 tb of lime juice with 1 tb of tamarind juice and 1 tb of fish
  sauce, and use this to marinade half a cup of uncooked bean
  sprouts, 1/2 cup of chopped chives, and 1/2 cup of very coarsely
  ground roasted peanuts. Sprinkle this mixture on the cooked pad thai.

  Cut several limes into segments and also slice up some cucumber
  into rounds then halve the rounds. Put the lime segments and cuke
  segments around the serving platter.

  You can also sprinkle a quarter of a sliced up banana flower and
  some Indian Pennywort leaves over the top as edible decoration.

  Pad Thai is served as above, but Thais add copious amounts of the
  four basic condiments (chilies in fish sauce, ground dried red
  chile, sugar, and crushed peanuts) at the table, to suit their
  individual predilections.

  Special thanks to - Muoi Khuntilanont.

  From: http://www.http://www.chetbacon.com/thai-html/

  Uncle Dirty Dave's Archives

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