RECIPE OF THE WEEK

18 August,1997

Finally - Update

Pad Thai

Ingredients

1/2 pound dried rice noodles, 1/8 inch wide
warm water
1/2 pound shrimp, chicken, pork, or a combination
1/4 cup fish sauce
1/4 cup + 2 Tbsp granulated sugar
1/4 cup + 2 Tbsp palm or white vinegar
1 tsp paprika or 1 Tbsp tomato paste or 1 Tbsp catsup (all optional)
4 green onions
vegetable oil for frying, at least 1/2 cup
1 tsp (2 cloves) finely chopped garlic
2 eggs
3/4 pound mung bean sprouts
2 TBSP ground roasted chilies
Chili-Garlic sauce (to taste - for extra heat)
3/4 cup ground roasted unsalted peanuts
lime wedges

Preparation:

Soak the noodles for 20-25 minutes in warm water to cover, until flexible.Drain in a colandar.

Peel and devein the shrimp, leaving the tails intact, or slice the chicken or pork across the grain into strips 1/8 inch thick and 1-2 inches long.

Mix the fish sauce, sugar, vinegar (and optional paprika/tomato paste/ catsup) in a bowl, stir until the sugar is dissolved, and set aside.

Slice the green onions (green and white parts) diagonally into pieces 1 1/2 inch long and 1/4 inch thick.

Cooking Procedures:

Heat a wok, add 1/2 cup of oil, add the garlic and stir-fry until golden. Add the meat and stir-fry until cooked (for chicken or pork, until the pink color disappears; for shrimp, until it turns pink). Add the noodles and toss lightly to coat them with oil and to mix well.

Add the fish sauce mixture and bring to a boil rapidly, gently folding the noodles without breaking them. Reduce the heat to medium and continue to boil, folding frequently, until the noodles have absorbed the liquid.

Lift the noodles gently from one side of the wok. Pour in a little oil, break 1 egg, and slip it in the oil. Break the yolk, and cover the egg with the noodles immediately. Repeat this on the opposite side of the wok with the remaining egg. Allow the eggs to cook undisturbed, over moderate heat, until they are set and almost dry. Additional oil may be added if the eggs or the noodles begin to stick to the wok. (See Tips below.)

When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. (One way: insert your stir-fry implement under the eggs, lift it through, and fold the noodles over. Continue lifting and folding until the eggs are broken up and well distributed.)

Add the bean sprouts and sliced green onions and toss the entire mixture quickly and gently, without breaking the noodles. Cook about 2 minutes, or until the sprouts and green onions are tender but still crisp.

Place on a warm platter. Sprinkle ground chilies and peanuts over the top and squeeze lime juice over that, or serve garnishes separately.

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