Milky Way DinerPad Thai
Illyria Jones of The Happy Phantom posted...Hey Kevin!
I love your site! One of my favorites. I think it is because we like to cook a lot of the same types of food --especially pan-Asian. So here's my question. I'm betting that you have made your own Pad Thai before, and as you know, there are tons of variations of this awesome dish. Every time I cook it, I do it differently: I change the size of the rice noodles, or use more eggs or splurge for grilled tofu over regular extra firm tofu. But the sauce is the trickiest for me. These days, I buy a jar from the Asian supermarket, but that's a bit hard now that I am in Marvinsburg. When I make my own sauce, it is often too thin and too tangy --too much rice vinegar or too tangy-sweet --too much sugar AND vinegar. I know I need to add more to it to give it a kick and spice it up and definitely thicken it up, but what? I would appreciate you thoughts on pad thai and would love to see you post what you think is the best pad thai recipe on your site.
Regards,
Illyria
Illyria,
Thanks for you post and your kind words about my site. I have to admit I have not made my own Pad Thai that often, but here is how I make it.
I did not go to the Asian market, so I have the only rice noodles they have at my Harris Teeter (They just say Pad Thai - Rice Noodles). I also bought tofu, but decided to leave it out since I had so much shrimp. As you can see I do not put any rice vinegar (perhaps that may be missing from my recipe).
8 oz rice noodles
3 tbsp fish sauce
2 tbsp sugar
1 tsp crushed red pepper
sesame oil
3 shallots (thinly sliced)
1 tbsp crushed garlic
4 red chili peppers (seeded and chopped)
juice of 1/2 lime
3/4 lbs shrimp (cooked, peeled and deviened)
3 green onion stalks (chopped)
6 oz mung bean spouts
3 eggs
Fresh Cilantro (for garnish)
Soak the noodles in luke warm water for about an hour (till they soften). At the same time mix fish sauce, sugar, crushed red pepper and a dash of sesame oil. Drain noodles and set aside.
Heat a couple tsps of oil in wok and add the shallots and chilies. Cook for a couple minutes. Add shrimp, noodles and blended sauce and the lime juice . Stir fry for another couple minutes. Mix in green onions and bean sprouts.
Make a hole in the middle of ingredients down to the wok. Crack an egg and lightly stir it. Scramble as it cooks. Toss the egg in with the rest of the food. Repeat with the other two eggs.
Serve fresh cilantro and hot sauce (which there is a thing of too much of :) )
15 Comments:
Hi Kevin, awesome site. My wife makes it with the rice vinegar, and without the cilantro. Still good stuff.
Peace,
Tor
Wow, I love Pad Thai. I usually eat the frozen crap though. I'll have to try cooking it myself sometime when I'm inspired.
My muse and I will try some of these recipes at home. It looks delicious here.
Hey, do you know the soup nazi on seinfeld?
Mmmm...I'm going to try it out and cook it up and invite some friends
surfed in via the blogexplosion blog challenge. Thanks for taking your time to vote for my site in my battle. I appreciate it a lot :)
These look delicious! I'm going to blogmark you. Just wondering, are the photos ones you took of your meals?
Yep each photo shows how the recipe came out. Right before I ate them.
Sesame Oil, fresh chilies, and no rice vinegar . . . I'm going to try it. thanks for posting it!
I used your recipe to make Pad Thai the other night. I looked at a few well known recipe websites and was trying to find one that sounded good when I stumbled across yours via BlogExplosion.
I must say that it turned out pretty tasty. I made a few changes to the recipe, which might have affected the taste, but it still came out good.
I left out the shallots, shrimp and green onion(as I hate the amount of green onion that is in some Thai and Chinese dishes).
In place of the 4 red chili peppers, I used a couple table spoons of Sweet Chili Sauce from the company A Taste of Thai.
The recipes I found online all used Tamarand sauce, so I added in a few tablespoons of that as well to the fish sauce, sugar, sesame oil and chili sauce.
All in all, it was well received from the couple friends I had over for dinner. I'll be using this one again and maybe playing a bit more to see if I can get it closer to my favorite Thai resturant taste.
I also served it with a side of peanut sauce, and that was very tasty.
Thanks again for the recipe and the great site. I've bookmarked it to check out what other good recipes you post.
Hey Vryce,
Thanks for the feedback. I am glad you enjoyed the recipe. You are very right about the Tamarand Sauce this should be in the recipe it is an oversight on my part.
I love green onions and really think they help to make the dish. That is why there can never be the perfect recipe. It all comes down to personal taste.
Hi Kevin
I never realised that so many different types of blog would show up if I did a search on something like how to cook artichokes. I'm still not sure how well this post fits into that category, but I've enjoyed visiting :0) Adios Amigo.
I wish I could understand how doing a search for publishing cookbooks got me to this post. Not that I mind, you understand Kevin. It's just that I don't think it's exactly what I was looking for :0)
Hello Kevin
And G'day from Downunder. I was hunting around the web for stuff on picky eaters when I came across this post. It's just amazing what these searches turn up. I'm not sure I'm finding what I need, but I'm having a lot of fun. Have a great day!
I wish I could understand how doing a search for lessons got me to this post. Not that I mind, you understand Kevin. It's just that I don't think it's exactly what I was looking for :0)
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