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1995-09-27
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From: Kristin Satterlee <asg36656@uxa.cso.uiuc.edu>
Newsgroups: rec.food.recipes
Subject: Turkey Pad Thai (w/veg. variation)
Date: 16 Nov 1994 10:23:02 -0500
Organization: Akademia Pana Kleksa, Public Access Uni* Site
Message-ID: <3ad84m$eqi@junior.wariat.org>
This is, basically, from James McNair's Pasta cookbook. It
tastes pretty close to our local Thai restaurant's version to me.
Ingredients:
1 lb. vermicelli, fettucine, or rice sticks
3/4 c fish sauce or 6 T soy sauce (I use soy)
4 tsp EACH paprika and apple cider vinegar
2 tbsp sugar
1/2 c vegetable oil
8 oz. ground turkey
2 tbsp minced or pressed garlic
2 tsp dried crushed chile pepper
10 oz bean sprouts
4 chopped green onions
1/2 c unsalted crushed peanuts
garnish:
1/4 c chopped cilantro, lemon or lime, shredded lettuce
Boil the noodles until al dente (this takes less time for rice
sticks than wheat pasta). Drain.
In soup bowl, combine soy or fish sauce, paprika, vinegar, and sugar.
Heat the oil in a wok or deep frying pan (there's a lot of stuff
here--I've never used a frying pan and don't really think it would all fit).
Add the chile pepper, garlic and turkey to the oil--brown
turkey. Stir in noodles and sauce. Stir-fry 30 seconds, then add
sprouts, onion, 1/4 c nuts, and stir-fry an additional 1-2 minutes.
Put on plates (this is a messy trick!), top w/ remaining peanuts
and garnishes.
**VEGETARIAN VARIATION**
Simply replace the turkey with one can drained straw mushrooms
and/or one can drained bamboo shoots. You may need to use a bit less
vegetable oil--for some reason this comes out a little too oily. Omit
browning (obviously).
This is really quite easy. Just be sure to have everything
assembled BEFORE you begin the stir-frying.
-Kristin Satterlee