home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
The World of Computer Software
/
The World of Computer Software.iso
/
rec754.zip
/
REC823
< prev
next >
Wrap
Text File
|
1993-01-18
|
3KB
|
88 lines
Newsgroups: rec.food.recipes
Distribution: world
From: mj@lpi.liant.com (MJ Franzago)
Date: Fri, 6 Dec 1991 17:29:06 GMT
Subject: MEAT: Pad Thai
References: <kjsrkpINNh2h@mthvax.cs.miami.edu>
Reply-To: mj@lpi.liant.com
Summary: orig. subject: Re: REQUEST: Pad Thai
Archive-Name: recipes/meat/pad-thai
Keywords: recipe meat pad thai
Followup-To: rec.food.cooking
Organization: Liant Software Corporation, Framingham MA
Approved: aem@mthvax.cs.miami.edu
In article <kjsrkpINNh2h@mthvax.cs.miami.edu>,
llovero@bbn.com (Linda Lovero) writes:
|> Because I know I'm going to be completely sick of turkey, I'd like to
|> try my hand at something new and different. I've had Pad Thai in
|> restaurants and have loved it. Does anyone have a favorite recipe?
|> I'm also thinking of cooking Chicken Satay.
PAD THAI (Serves 2)
===================
1/4-1/3 pound flat rice stick noodles (banh pho), 1/4 " wide
1/4 cup peanut oil
1/4 pound pork, cut into matchstick strips
6 shrimps, peeled and deveined
1 tsp crushed garlic
1 egg
2 Tbsp water
2 Tbsp rice vinegar
1 Tbsp fish sauce
1 Tbsp sugar
1/4 cup chopped toasted peanuts
1/4 tsp ground dry shrimp
freshly ground white pepper
1/4 tsp Asian chili powder (to taste)
1 cup bean sprouts, washed and drained
1/4 cup scallions, cut 3/4" long
fresh coriander
wedges of fresh lime
Soak noodles in warm water for 60 minutes. Drain and set aside.
Prepare all other ingredients and arrange near the wok. You will need
to work fast.
In the wok, fry the pork in the peanut oil at medium heat. When half
cooked, add the shrimps and garlic and stir. Cook until shrimp and
pork are done.
Beat the egg and add it to the mixture. Cook, stirring, for about
half a minute.
Turn the heat to high. Add the drained noodles to shrimp mixture.
Add water, vinegar, fish sauce, sugar, shrimp powder, and most of
the peanuts. Sprinkle in white pepper and chili powder. Toss to
combine. Let it cook on one side (Don't stir; keep checking the
underside as if it were a big pancake). Flip it over as best you can
and repeat until nearly cooked, about 5 to 10 minutes.
Add most of the sprouts and scallions. Stir and cook for another
minute.
Turn onto a plate. Top with the rest of the sprouts, scallions, and
peanuts. Garnish with coriander and serve with a wedge of fresh lemon.
|> Also, if anyone in the Boston area knows of a good Oriental grocery,
|> I'd like to hear some recommendations.
I forget the name of the store in Chinatown that I go to, but it is
right next to the Chinatown T stop, on the same side of the street
about two doors down. You can find nearly everything you need for
Thai cooking there.
Also if you're really interested in Thai cooking, there is a class
taught at the Cambridge Center for Adult Education. It is really
useful to take this class. I don't think Thai cooking is easy to
master straight out of a cookbook. You learn a lot in this class
including where to shop and how to identify the ingredients.
I highly recommend it.
MJ Franzago mj@lpi.liant.com