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REC: galleygirl's Pad Thai
Joined: Dec 12, 2005
Posted to Thread #1337 at 6:49 pm on Apr 1, 2006
I found this excellent recipe on the home cooking board at chowhound.com. I've made it "as is" many times, and found that it's one of the most tweakable recipes I've ever come upon. (And tweak it I have!)
In any case, should you decide to try it, I hope that you'll enjoy it as much as we have.
GALLEYGIRL’S PAD THAI
[This] came from a Sheryl Julian column in the [Boston] Globe years ago, but of course I've made changes. You may want to also, depending on your taste in Pad Thai. I like mine non-greasy, and clean-tasting, with a *hint* of sweetness. You can substitute tofu or chicken for the shrimp, or use both. I've made it lots of time using tofu and eggs. I realize this sounds wordy, but like any str-fry, it's all in the prep...Once you do it once or twice, and find your *own* proportions, you won't order it out, either! (BTW, I tried the Pad Thai recipe in Cooks Illustrated a few months ago, also. It's very good. About the only difference is the addition of dissolved tamarind, in place of some of the rice vinegar. But this is probably closer to what we're all used to.)
1/2-lb. dry rice stick noodles
1/4-cup rice vinegar
1/4-cup fish sauce
1 Tbsp. sesame oil (I use 2 tsp.: taste and see)
1 tsp. chili powder (I use coarsely ground Korean)
1 Tbsp. vegetable oil (she said peanut)
2 cloves chopped garlic
1/4-1/2 lb. raw shrimp, peeled and chopped in halves or thirds
4 chopped scallions
1/4-lb. bean sprouts (or more)
3 Tbsp. chopped cilantro (or more!)
1/2-3/4 cup chopped dry-roasted peanuts
fresh lime, if you have it.
Pour boiling water over the rice sticks, and soak for 15 minutes.
Mix vinegar, fish sauce, sesame oil , sugar and chili powder in a little bowl.
Heat vegetable oil in a wok. Add garlic. Cook shrimp til they turn pink. Remove. Next put in beaten eggs, stirring constantly until set (you can use a little more oil, if you need it). Throw shrimp back in. Add the drained noodles, and stir-fry for a minute or so.
Add the vinegar mixture and scallions, cook for a minute or so. Add the bean sprouts, cook for another minute or two. (she says do both at the same time, but I find the liquid needs a little more time to be absorbed, and I like my sprouts crunchy.)
Add half the cilantro and half the peanuts and stir together. Put in plates or bowls, and top with remaining cilantro and peanuts. Squeeze fresh lime juice over the top.
galleygirl at chowhound.com
Other messages in this thread:
- 1337. REC: galleygirl's Pad Thai - Ron_in_Worcester - 6:49pm on 04/01/06 (16)
- Can you give us some of your tweaks? I have a dwarf kaffir lime tree - Luisa_Calif - 9:28pm on 04/01/06
- Oh you are so lucky. They are difficult to root and I thought legal only in FL and AZ. I envy you. [NT] - Marg CDN - 6:17pm on 04/02/06
- Up until 2 days ago I had never heard of Pad Thai, but noticed in on the menu - Barb - 9:55pm on 04/01/06
- This is right up my alley! And I'd add the kaffir leaves! - Glennis_NoCA - 1:51am on 04/02/06
- Glennis: I m in Vacaville and we have a local nursery that carries them. - Luisa_Calif - 10:27am on 04/02/06
- Kiffir Lime - KarenNoCA - 8:58pm on 04/08/06
- Any nursery should be able to order one for you. - Pat in TO - 10:50am on 04/02/06
- Pat, do you have yours inside or out? [NT] - Luisa_Calif - 10:59am on 04/02/06
- Out... I'm in Sunset zone 20 [NT] - Pat in TO - 1:42pm on 04/02/06
- Ok folks..... - judy-mass - 7:16pm on 04/02/06
- Don't know if this is what you're looking for but there is a Tomato-Kaffir Lime Salsa at... - RuthAB - 3:35pm on 04/03/06
- I have the sambal recipe..... - judy-mass - 6:28pm on 04/03/06
- REC: Kaffir Lime - Shallot Sambal [LINK] - judy-mass - 6:32pm on 04/03/06
- This looks great Judy! Saving this one - love his recipes. I've always felt lucky... - RuthAB - 9:09pm on 04/03/06
- Another authentic addition is dried shrimp - greedie - 6:55am on 04/02/06
- Looks Great - thank you! [NT] - deb-in-MI - 2:18pm on 04/02/06