|Re: pad thai||<– Date –> <– Thread –>|
|From: Elizabeth Stevenson (tamgoddessattbi.com)|
|Date: Sat, 26 Jan 2002 17:23:06 -0700 (MST)|
PAD THAI makes 4 entree servings-multiply accordingly I find most people overeat in the CH when the meal is good-be sure to make plenty. A general rule of thumb is that we'll eat twice what the serving size says, unless there is lots of other food. 1/4 cup oil (I use peanut) 3 cloves garlic, minced 1/4 pound raw, medium sized prawns, peeled and deveined (frozen is fine-thaw first) 1/2 cup small cubes fried tofu (see below) 1-14oz. package thin or medium thick rice noodles, soaked 15 minutes and drained 1/2 cup salt radish, rinsed (couldn't find these-they must not matter) 1-2 T tamarind juice 2-3 t fish sauce 1-2 t granulated sugar (we use turbonado or whatever) 1/2 t ground black pepper 1 egg 2 scallions (green onions) 1/4 c thinly sliced red bell pepper !/2 cup finely ground roasted peanuts 1 c fresh bean sprouts 1/4 c shrimp powder 1 lime or lemon, cut in wedges Stir fry the tofu in hot oil first, then set aside. You can make this with no shrimp to make it cheaper-just increase the tofu. Heat oil in a large wok or sauté pan. Add garlic and sauté until light golden brown. Add prawns and cook, stirring, until they just turn pink. Add tofu and noodles. Cook, tossing ingredients. If mixture seems dry, sprinkle on a small amount of water. Add the following to taste, stirring after each addition: tamarind juice, fish sauce, sugar and pepper. Add egg and stir-fry until egg sets. Then stir in scallions, red pepper and peanuts. Add bean sprouts. Remove from heat and serve immediately, garnished with shrimp powder and lemon wedges. Liz's advice: After you multiply this, you'll need several woks to cook it. I do 4 at once. You'll need to have a large pan ready to put the pad Thai in to keep it warm in the oven (about 150 degrees), for a large group. This isn't a great dish to try to make vegan, there is so much fish in it. But it is non-dairy and good for anyone who eats fish. Most of these ingredients are easy to find at an Asian market. I'm fortunate to have one very close by. I never did find out what "salt radish" is, but the dish was fabulous w/out it. I couldn't find shrimp powder, so I used another fish powder-they come in cello packages. The rice noodles will be stiff when you put them in. You won't believe that it's okay, but it is. They sort of melt when they get heated. The recipe also calls for you to roast your own peanuts, but I think this is silly. Sadly, the person who did the shopping bought raw peanuts, so I had to do it anyway! The recipe also says not to worry about the exact proportions; you really can't screw this up. Lemon wedges aren't necessary, but make it pretty. Use hotter peppers if you want it spicier. -- Liz Stevenson Southside Park Cohousing Sacramento California tamgoddess [at] attbi.com _______________________________________________ Cohousing-L mailing list Cohousing-L [at] cohousing.org Unsubscribe and other info: http://www.communityforum.net/mailman/listinfo/cohousing-l
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