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Old 10-02-2004, 08:25 PM   #1
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PAD TIE?

Anyone have a recipe for Pad Thai? I want to make it for a group of folks. Thanks!

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Old 10-02-2004, 11:12 PM   #2
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Here's a recipe I got from America's Test Kitchen. I made some adjustments to the measurements along the way. It's worth the effort.


PAD THAI

3 Tb Tamarind Paste
3/4 C Boiling Water
4 Tb Fish Sauce
1 1/2 Tb Rice Vinegar
4 Tb Sugar
3/4 tsp Cayenne Pepper
4 Tb Oil
8 Oz Dried Rice Stick Noodles
2 Eggs
1/4 tsp Salt
12 Oz Shrimp, (31/35 count)
1 tsp Garlic, minced
3 Tb Shallot, minced
2 Tb Dried Shrimp, chopped (optional)
2 Tb Thai Salted Preserved Radish, chopped (optional)
6 Tb Roasted Unsalted Peanuts
6 Oz Bean Sprouts
5 Scallions, green only, sliced


Rehydrate the tamarind paste for 10 minutes then push it through a fine seive.

Add the fish sauce, vinegar, sugar, cayenne, and 2 Tb of oil to the tamarind & set aside.

Cover the noodles with hot tap water in a large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain the noodles and set aside.

Beat the eggs and 1/8 teaspoon of the salt in a small bowl; set aside.

Heat 1 tablespoon oil in a 12-inch skillet over high heat until just beginning to smoke. Add the shrimp and sprinkle with the remaining 1/8 teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and browned about the edges, about 3 minutes. Transfer the shrimp to a plate and set aside.

Add the remaining oil to the skillet; add the garlic and shallot, set the skillet over medium heat, and cook, stirring constantly, until light golden brown, about 1½ minutes;

Add the eggs and stir vigorously until scrambled and barely moist, about 20 seconds.

Add the noodles, dried shrimp and salted radish; toss with 2 wooden spoons to combine.

Pour the sauce over the noodles, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated.

Add ¼ cup peanuts, bean sprouts, all but ¼ cup scallions, and cooked shrimp to the noodles; continue to cook, tossing constantly, until the noodles are tender, about 2½ minutes.

Transfer the noodles to a serving platter, sprinkle with the remaining scallions, 2 tablespoons peanuts; serve immediately, passing lime wedges separately.
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Old 10-03-2004, 06:03 PM   #3
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Thanks! What is Thai salted radishes though? :oops:
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Old 10-03-2004, 10:26 PM   #4
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They're preserved (pickled) radishes-salty. I get them at an Asian market.

They come in vacuum packed foil envelopes. You can freeze the excess, or leave them out all together.
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Old 10-08-2004, 08:05 PM   #5
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Would they be labled in English? :oops:
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Old 10-09-2004, 11:08 PM   #6
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Yes. English and Chinese.
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Old 10-10-2004, 12:14 AM   #7
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Thanks again!
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