Subject: Pad Thai
From: Unicorn (unicorn@indenial.com)
Date: Thu Nov 09 2000 - 06:40:08 EST
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F O O D F U N N Y
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Here are words to live by from reader George Schoenbaum:
George's Strange Rule of Staleness: Any food that starts out hard will
soften when stale. Any food that starts out soft will harden when
stale.
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T O D A Y ' S R E C I P E
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This is probably the most popular dish in Thai restaurants around the
world. Some versions call for some rather exotic ingredients, but
here I present an "Americanized" version with ingredients that should
be available almost everywhere.
Pad Thai
12 oz (325 g) thin rice noodles
3 Tbs (45 ml) peanut or vegetable oil
3 - 4 cloves garlic, finely chopped
1 cup (250 ml) peeled shrimp, roughly chopped
2 eggs, lightly beaten
3 Tbs (45 ml) fish sauce*
1 Tbs (15 ml) sugar
1 - 2 cups (250 - 500 ml) mung bean sprouts
2 scallions (spring onions, green and white parts, cut into
1-inch (2 cm) pieces
1/4 - 1/2 cup (60 - 125 ml) roasted salted peanuts, finely chopped
Crushed red pepper flakes, to taste
Chopped fresh cilantro (coriander)
2 - 3 limes, cut into wedges
*Available in finer supermarkets and Asian specialty shops.
Soak the noodles in enough water to cover generously for 1 hour.
Drain thoroughly and toss with half the oil. Heat the remaining oil
in a wok or large, non-stick skillet over high heat until the oil is
almost smoking. Add the garlic and cook for 30 seconds. Add the
shrimp and cook 30 seconds. Add the eggs and let sit for 10 to 15
seconds, until they begin to set. Stir to break up any large lumps.
Add the fish sauce, sugar, and the drained noodles and stir to
combine. Add the bean sprouts and green onion, reserving some of each
for garnish, and stir to combine. Transfer to a serving platter.
Garnish with the reserved bean sprouts and green onion, chopped
peanuts, red pepper flakes, cilantro, and lime wedges. Serves 4 to 6.
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