Pad Thai
rec.food.cooking/Carol Miller-Tutzauer/Jeannette Fielden (1992)
From: Thai Home Cooking From Kamolmal's Kitchen by William Crawford and Kamolmal Pootaraksa
Serves 6 to 8

This recipe is the closest I've found to what I get at my favorite Thai restaurant in Denver. I usually double the recipe because I've never served more than 2-3 people on one batch and I love the leftovers. If you aren't familiar with Thai cooking you may be tempted to leave out the fish sauce or substitute ketchup. DON'T! The results are not the same. This recipe is served over the bean sprouts although they can be mixed in depending on your preference. To get the best results from your sprouts put them in a large bowl filled with cold water and ice cubes and let them soak for about 15 minutes or so. This revives them and makes them really crunchy. In Thailand this dish is usually made with dried shrimp but for American preferences fresh is usually used. This recipe is altered slightly from the book to make it like what I'm so addicted to at J's noodles. It's long and the first time I made it, it took me close to an hour but now I can make a double batch in about 25 minutes. I do all the prep while the noodles soak. - Jeannette

1/2 pound dried rice noodles 1/8 inch wide
warm water
1/2 pound shrimp, chicken, pork or combination
1/4 cup fish sauce
1/4 cup + 2 tablespoons granulated sugar
1/4 cup + 2 tablespoons white vinegar
1 teaspoon paprika (you can use ketchup but it is NOT the same i.e. please don't )
4 green onions
1/2 cup vegetable oil (more if needed for step six)
1 teaspoon chopped garlic
2 eggs
3/4 pound bean sprouts
ground roasted chiles (see note at bottom)
ground unsalted roasted peanuts
Lime wedges

1. Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them thoroughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8-inch lengths if you find it easier to stir-fry then that way.

2. Peel and devein the shrimp leaving the tails intact (or remove if preferred). Slice chicken, pork into 1/8 inch strips 1-2 inches long.

3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside.

4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic (I often do this in a larger pot since things tend to come out of the wok).

5. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step).

6. Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok.

7. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixture over. Continue the lifting and folding motion until the eggs are broken up and well distributed.

8. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender.

9. Take a large platter spread with bean sprouts (if you left them out above). Spread Pad Thai from wok over top. Sprinkle ground chilies (see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings separately for each diner to add according to taste.

Variation: Omit shrimp pork and or chicken and ignore instructions for them. Substitute 1/4-pound tofu and 1/4 pound dried shrimp. Put the tofu on a triple layer of paper towels, cover it with another layer of triple towels, put a plate on top of that and a 2-pound can on the plate. Let stand for 20-30 minutes to press out the excess water. Put the dried shrimp in a sieve, rinse them quickly under hot running water and set them aside to drain. After tofu has been pressed, slice into 1/4-inch cubes. Add the tofu and shrimp in step 5 of the instructions.

Note on chilies: Buy whole dried chiles and grind since pre-ground often lack the "bite" of whole ones. Thai chilies may be used (_VERY_ hot), or milder American chiles may be used. The Thai chilies are know as Prig hang. They may also be found in Mexican food sections under the name "Chiles Arbol". Use sparing if you aren't used to them they are quite potent.