Collection of pad thai recipes

Date: August 5, 1994

Changes made in this version: Added notes about alternatives to fish sauce
Added 7 new recipes (at end)

Here is a collection of pad thai recipes from various sources. I start off
with some general notes and observations, based on a study of the
individual recipes and my own experience.

This collection is maintained by Sue Stigleman. It is posted periodically
to rec.food.recipes. It is also available by anonymous ftp from
ftp.cs.unca.edu and via the World Wide Web at
http://www.cs.unca.edu/~stigle/padthai.html.

Send comments, corrections, or additions to stigle@cs.unca.edu.

Notes:

Rice Noodles: you can use fresh or dried, in widths from 1/8 to 1/2 inch
wide. I've never tried fresh. The dried ones have to be soaked in water to
soften them. The recipes call for soaking in cold water, lukewarm water,
hot water, and boiling water for anywhere from 7 minutes to 2 hours. I put
mine into warm tap water and let them soak while I'm preparing everything
else. Just before I start cooking, I dump them into a colander to drain.
One recipe suggests cellophane noodles as an alternative to rice noodles --
I've never tried that variation.

Meat or No Meat: The most common meat called for is shrimp, with chicken
and/or pork use in addition to or in place of the shrimp. Some recipes add
bean curd; some substitute it for the meat. Jeff Smith's recipe uses deep
fried bean curd. My own variation is to substitute various veggies
(asparagus, red bell pepper, broccoli, snow peas, or whatever else looks
good.) As Nancie McDermott says, "Thai cooks blithely tinker with the
classic formula to create signature variations, and you can, too."

Oil and Seasonings: Cooking pad thai starts with vegetable or peanut oil.
Most versions add garlic, and sometimes shallots, shrimp paste (be prepared
for the smell!), onions, fresh red chilies, and/or preserved sweet white
radish.

The Sauce: What makes pad thai, in addition to the rice noodles, is the
sauce. The general mix of flavors is sweet, salty, sour, and hot. Typical
ingredients are:

fish sauce (sometimes soy sauce is used in addition, or in place of for
pure vegetarian versions)

sugar (sometimes palm sugar is suggested)

vinegar (various kinds specified; tamarind sauce or lime juice are
sometimes used instead)

"red stuff" -- may be paprika, tomato paste, catsup, chili powder, hot
chili sauce, chili paste with garlic, tomato sauce, or cayenne pepper,
depending on the recipe.

Other possible additions: salt, black pepper, chicken stock, dried shrimp
powder. One recipe calls for boiling the sauce before using.

Notes on substitutes for fish sauce:

From Sundays at Moosewood: Prepare a strong vegetable stock, strong on the
onions and black peppercorns, and use 2 tbsp of this (with an extra 1/2 to
1 tsp salt) to substitute fo 2 tbsp of fish sauce in recipes.

From Jonathan Kandell: for 1/4 C fish sauce, use: 1/4 C soy sauce plus a
little water with 1T miso with 2T fermented black beans crushed, marinated
a while. experiment with the proportions.

Eggs: anywhere from 0-6. Some recipes call for beating the eggs before
adding; others suggested breaking the yolk after adding the egg to the pan.
Various techniques are suggested for manipulating the egg while cooking.
One recipe calls for cooking the egg before starting the pad thai, cutting
it into strips, and then adding the egg strips back at the end of cooking.
I haven't tried this myself but have had it in restaurants.

Bean Sprouts and Scallions: These are usually added last in cooking, or
added to the finished dish without cooking.

Garnishes: various things can be added to finished dish as an edible
garnish: lime or lemon wedges ground roasted chilies ground roasted peanuts
dried red chili flakes fresh coriander leaves cucumber slices dried shrimps
basil leaves fried basil leaves cherry tomatoes mint sprigs

Experiment, and enjoy! --------------------------------------------------

Thai Noodles From Thai Home-Cooking 1/2 lb dried rice noodles 1/8 inch wide
warm water 1/2 lb shrimp, chicken, pork, or a combination 1/4 cup fish
sauce 1/4 cup + 2 tablespoons granulated sugar 1/4 cup + 2 tablespoons
white vinegar 1 teaspoon paprika or 1 tablespoon tomato paste or 1
tablespoon catsup (all are optional) 4 green onions 1/2 cup vegetable oil 1
teaspoon (2 cloves) finely chopped garlic 2 eggs 3/4 lb bean sprouts 2
tablespoons ground roasted chilies 3/4 cup ground roasted unsalted peanuts
lime wedges 1. Soak the 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 them
that way. 2. Peel and devein the shrimp, leaving the tails intact, or slice
the chicken or pork across the grain into strips not more than 1/8 inch
thick and 1 to 2 inches long. 3. Mix the fish sauce, sugar, vinegar, and
optional paprika, tomato paste, or catsup in a bowl, and stir until the
sugar is dissolved. Set the mixture aside. Slice the green onions, both
white and green parts, diagonally into pieces 1 1/2 inches long and 1/4
inch thick. Set aside. 4. Heat a wok, add the oil, and swirl it over the
surface of the pan. Add the garlic and stir-fry until light golden. Add the
meat and stir-fry until the pink color disappears completely. If you are
using shrimp, stir-fry until they turn pink. Add the noodles and toss
lightly to coat them with oil and to distribute the meat and garlic. 5. Add
the liquid from Step 3 and bring it to a boil rapidly, gently folding the
noodles without breaking them. Reduce the heat to medium and boil the
mixture, folding frequently, until the noodles have absorbed the liquid. 6.
Using a wok scoop or a stiff spatula, lift the noodles gently from one side
of the wok. Pour a little oil along the side of the wok, then break 1 egg
and slip it into the oil. Break the yolk, and cover the egg with the
noodles immediately. Repeat this on the opposite side of the wok with the
remaining egg. Allow the eggs to cook undisturbed, over moderate heat,
until they are set and almost dry. Additional oil may be 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 bean sprouts and sliced green
onions and toss the entire mixture quickly and gently, still avoiding
breaking the noodles. Cook for about 2 minutes, or until the bean sprouts
and green onions are crisp-tender. 9. Place the mixture on a large warm
platter. Sprinkle the ground chilies and peanuts over the top and squeeze
lime juice over that, or serve these garnishes separately, for each diner
to add according to taste. Variation: Omit the shrimp, pork, or chicken
from the list of ingredients, and ignore any instructions for them.
Substitute 1/2 pound tofu and 1/4 pound dried shrimp. Put the tofu on a
triple layer of paper towels, cover it with another triple layer, put a
plate on top of that, and put a 2-pound weight, e.g. a can of tomatoes, on
top of the plate. Let stand for 20 to 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 the tofu has been
pressed, slice it into 1/4-inch cubes. Add the tofu and shrimp in Step 5 of
the instructions and proceed with the main recipe. Note: in Thailand, dried
shrimp are available in a smaller size than is generally available in the
United States. If you would like to simulate that, chop the dried shrimp
very coarsely after they have been rinsed. Yield: 6-8 servings

Thai Fried Noodles From The Southeast Asia Cookbook, by Ruth Law 1/2 lb
fresh rice noodles, cut into 1/2-inch slices, or flat dried rice noodles 1
cup fresh bean sprouts 1/3 cup oil 1 tablespoon minced garlic 4 tablespoons
minced shallots 2 teaspoons shrimp paste (kapee) 1 tablespoon chopped dried
shrimp (optional) 10 medium shrimp, shelled, deveined (or substitute pork)
3 tablespoons fish sauce (nam pla) 1 tablespoon rice vinegar 2 tablespoons
light brown sugar 2 tablespoons tomato ketchup 1/2 to 1 teaspoon chili
powder (optional) 2 eggs, lightly beaten Garnishes: 1/3 cup coarsely ground
unsalted peanuts 1/2 teaspoon dried red chili flakes (optional) 2 green
onions, finely sliced 2 tablespoons chopped coriander leaves 2 limes, cut
into wedges 1 small cucumber, sliced. If using dried rice noodles, soak in
hot water for 20 minutes before cooking. Drain. In 4 quarts boiling water,
cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al
dente. Drain. Rinse. Drain for 30 minutes or until dry. In boiling water,
blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain.
Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and
dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish
sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar
dissolves. Add the beaten eggs and let them set slightly. Then stir to
scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai
on a platter. Sprinkle the noodles with peanuts, chili flakes, green
onions, and coriander. Arrange lime wedges around the edge of the platter.
Serve with a side dish of fresh bean sprouts and cucumbers. Yield: 3-4
servings.

Thai Rice Noodles Source: unknown 4 oz dried rice noodles, medium size 1/4
cup vegetable oil 2 cloves finely minced garlic 3 tablespoons chopped raw
shrimp 3 tablespoons lean ground pork 1 teaspoon sugar 1 tablespoon fish
sauce 1 teaspoon soy sauce 2 teaspoons hot chili sauce 2 beaten eggs 2
tablespoon tamarind sauce 1/4 cup bean sprouts 1 sliced scallion 1
tablespoon salty preserved radish 2 tablespoon coarsely ground salted or
unsalted peanuts 2 tablespoon sliced green onions 2 wedges lemon 1 cucumber
1. Soak noodles in hot water for 20 minutes, or until soft. Drain. 2. Heat
oil in a wok or large skillet and saute garlic until golden. Add the shrimp
and ground pork and stir-fry until lightly browned. Add the sugar, fish
sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves.
Pour in the beaten eggs, let them set slightly, then stir to scramble. 3.
Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok
or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean
sprouts, scallions, radish, and stir-fry until bean sprouts are slightly
cooked, about 1 minute. Stir noodles down into tamarind mixture and
stir-fry until well-mixed. 4. Pile noodles on a serving dish and sprinkle
with peanuts and scallions. Seed cucumber and slice lengthwise into 4
pieces. Place lemon and cucumber wedges on side of plate. Serve 2

Stir-Fried Noodles Source: unknown 1 package (16 oz) flat rice stick
noodles 4 tablespoons vegetable oil 4 cloves garlic, crushed 1 yellow
onion, chopped 1 1/2 pounds pork loin, cut into julienne strips 1/2 cup
dried shrimp, soaked in 1/2 cup of warm water for 5 minutes 2 fresh red
chilies, cut into julienne strips 1 teaspoon white sugar 1/8 cup fish sauce
1 teaspoon salt 2 tablespoons lime juice 3 tablespoons ketchup 1 teaspoon
ground black pepper 1 pound fresh bean sprouts, washed, drained 4
tablespoons green onion, chopped 4 tablespoons fresh coriander, chopped 4
tablespoons roasted peanuts, crushed In a pot of boiling water, drop in the
flat rice stick noodles for about 1 minute, stirring constantly to prevent
noodles from sticking together. Remove from heat and drain in a colander.
Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry
the garlic and onion until golden brown. Add the pork, shrimp in water, and
chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime
juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2
minutes. Transfer to a large serving platter and garnish with green onion,
fresh coriander, and peanuts. Serves 6-8

Kwitiaow Pad Thai Source: unknown 1/2 cup peanut or corn oil 1 oz raw
prawns, shelled 4 oz firm bean curd (tofu), diced 3 tablespoons preserved
sweet white radish, chopped 3 tablespoons sliced shallots 4 eggs 11 oz rice
or cellophane noodles (sen kel or woon sen), soaked in cold water for 7-10
minutes, if dried 1/4 cup chicken stock 3 tablespoons dried shrimps,
chopped 1/3 cup unsalted peanuts, chopped 4 spring onions, sliced 15 oz
bean sprouts sauce: 1 cup water 1/2 cup tamarind juice 1/3 cup palm sugar 1
tablespoon white soya sauce Mix all the sauce ingredients together in a pan
and boil until reduced to about 2/3 cup. Set aside to cool. Heat the oil in
a wok or pan until very hot, then add the prawns and bean curd and stir-fry
lightly for 1 minute. Add the preserved radish and shallot, fry for 1
minute, and break in the eggs. Stir-fry for a minute, then add the noodles
and chicken stock. When the noodles are soft (about 2 minutes), add the
dried shrimps, peanuts, spring onions and bean sprouts. Add the sauce, fry
for a couple of minutes and serve. Serve accompanied by chopped peanuts,
chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean
sprouts, all in small containers. Serves 6

Thai Fried Noodles From James McNair's Pasta Cookbook Asian rice noodles,
cut about 1/8 inch wide, or 1 pound fresh or dried flat rice noodles 3/4
cup fish sauce or 6 tablespoons soy sauce 4 teaspoons rice wine vinegar or
distilled white vinegar 2 tablespoons sugar 4 teaspoons high-quality
paprika, or 1/4 cup catsup or tomato paste 1/2 cup vegetable oil, or more
if needed 8 oz boneless pork or boned and skinned chicken, cut into very
small pieces 2 tablespoons minced or pressed garlic 2 teaspoons ground
dried red hot chili, or 1 tablespoon minced fresh hot chile 4 eggs, lightly
beaten 8 oz medium-sized shrimp, shelled and deveined, tails left intact 10
oz fresh bean sprouts 3 green onions, thinly sliced 1/2 cup chopped
unsalted dry-roasted peanuts 1/4 cup chopped fresh cilantro (coriander)
finely minced dried shrimp for garnish fresh cilantro sprigs for garnish
lemon or lime wedges for garnish In a bowl, cover the noodles in lukewarm
water and let stand to soften, about 15 minutes for fresh noodles or about
30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired.
Set aside. In a small bowl, combine the fish sauce, vinegar, sugar, and
paprika, catsup, or tomato paste. Set aside. Heat a wok or saute pan over
high heat. Add the oil and swirl to coat the pan. Add the pork or chicken,
garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles
and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the
noodles to one side, pour in about a tablespoon more oil, if necessary, and
add the eggs; cook just until slightly set, then break them up. Add the
shrimp and stir-fry just until they turn pink. Add most of the bean
sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the
sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat
and transfer to a serving plate. Sprinkle with the chopped cilantro,
remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining
bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve
immediately. Diners squeeze lemon or lime juice to taste. Serves 8 as a
pasta course, or 4 as a main course

Pad Thai from Frugal Gourmet on Our Immigrant Ancestors 1/2 pound thai flat
rice noodles (bahn pho) or rice sticks oil for deep-frying 1/2 pound fresh
firm bean curd, cut into tiny cubes 1/4 cup peanut oil 1/2 tablespoon
garlic, chopped 1/2 cup very thinly sliced skinless and boneless chicken
breast 1/4 pound shrimp, peeled and cut in half the long way 2 eggs, beaten
1 tablespoon dried shrimp powder 1/4 teaspoon freshly ground black pepper 3
tablespoons finely chopped dry-roasted salted peanuts 2 tablespoons lime
juice, freshly squeezed 1 tablespoon sugar 6 tablespoons Thai fish sauce
1/4 cup tamarind sauce 2 teaspoons red chili paste with garlic 2 cups fresh
bean sprouts 2 limes, quartered 1/3 cup fresh coriander leaves 3 chopped
scallions 4 tablespoons finely chopped dry-roasted peanuts Soak the noodles
in ample warm water until supple, about 15 minutes, drain and set aside.
Place the noodles in boiling water and cook just until the water returns to
the boil. Drain again. Heat the oil for deep-frying to 375 degrees and
deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper
towel first so that it will not spatter fat on you. Drain the bean curd and
set aside. Heat a large wok and add the peanut oil, garlic, and chicken.
Chow for a few minues and then add the shrimp, drained noodles, beaten
eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over
medium-high heat. Add the remaining ingredients, except the garnishes, and
chow or stir for a few more minutes until the noodles are hot and tender.
Place on a serving platter with the garnishes, which are an integral part
of the dish.

My Pad Thai From: Asian Pasta, by Linda Burum 3 1/2 tablespoon distilled
white vinegar 2 tablespoons water 2 1/2 tablespoons fish sauce 3
tablespoons tomato paste 2 1/2 tablespoons sugar 1/2 tablespoon dried
shrimp, pounded to a powder 9 oz flat rice sticks, 1/8 inch wide vegetable
oil 1/3 cup fresh thai or purple or sweet basil leaves 2 red Serrano chili
peppers, seeded and very finely minced 4 cloves garlic, minced 1 1/2 large
boned chicken breast halves, cut crosswise into 3/8 inch thick strips, or 1
pound lean pork, cut into thin slices 3/8 inch by 2 inches 8 oz small,
cooked shelled shrimp 2 eggs, lightly beaten 2 cups fresh bean sprouts,
beans removed 1/4 cup roasted, unsalted peanuts, coarsely ground cherry
tomatoes, halved lime wedges mint sprigs or sliced green onions Combine the
vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a
small bowl; mix until well blended and reserve. In a large pot, soak the
noodles in enough water to cover. In a small skillet or pot, heat vegetable
oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs
instantly when dropped into the oil. Deep-fry the basil leaves a few at a
time, turning them once or twice until they are crisp, or 40 seconds to a
minute; drain on paper toweling. Bring the noodles to a boil and cook them
2 minutes, or until they are almost tender. Drain and rinse them well, then
spread them on paper toweling to dry slightly. Head a wok or large skillet
and add about 2 1/2 tablespoons vegetable oil. Fry the Serrano peppers
about 30 seconds, then add the garlic and stir-fry until it is soft. Add
the chicken or pork and stir-fry until the chicken is almost opaque
throughout or the pork is browned. Stir in the shrimp and the sauce and mix
completely. Make a well in the center of the mixture and pour in the eggs.
When they are almost set, scramble them evenly. Add half the noodles,
throughly incorporating them into the mixture; stir in the remaining
noodles and half the bean sprouts. Cook just until the bean sprouts are
nearly wilted. Heap the meat and noodles onto a platter. Cover one half of
them with ground peanuts and the other half with uncooked bean sprouts.
Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and
garnish the top with the fried basil.

From "The Original Thai Cookbook," by Jennifer Brennan: (posted to
rec.food.cooking earlier) 1/2 cup vegetable oil 6 cloves garlic, finely
chopped 1 cup small cooked shrimp 1 Tablespoon granulated sugar 3
Tablespoons fish sauce (Nam Pla) 1 1/2 Tablespoons tomato ketchup 2 eggs,
beaten 3/4 pound (approximately 3 hanks) rice vermicelli (Sen Mee), soaked
in hot water for 15 minutes and drained. 1 cup bean sprouts Garnish: 1
Tablespoon dried shrimp powder 2 Tablespoons peanuts, coarsely ground 1/2
teaspoon dried red chilli [sic] flakes 2 green onions, finely chopped 2
Tablespoons coriander leaves, chopped 2 limes, sliced into 1/8" circles
Heat the oil in a wok and fry the garlic until golden. Quickly add the
shrimp and stir-fry until heated through. Add the sugar, fish sauce and
ketchup and stir until sugar dissolves. Add the beaten eggs, letting them
set slightly, then stir to scramble. Add the noodles and toss and stir for
about 2 minutes. Reserving about 4 Tablespoons of the bean sprouts, add the
remainder to the wok. Stir over heat until the bean sprouts are barely
cooked. Turn the Pud Thai onto a platter, placing the reserved, raw bean
sprouts on one side. Presentation: Sprinkle the noodles with the garnish
ingredients in the following order: shrimp powder, peanuts, chilli flakes,
green onions, coriander leaves. Ring the platter with the lime slices and
serve.

PAD THAI (Serves 2) =================== posted on rec.food.cooking 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.

Pad Thai with Shrimp -------------------- posted on rec.food.cooking 8 oz.
small size rice noodles 3 T tomato sauce or tamarind paste 2 T veg. oil 1 T
pickled radish 3 T sugar 1/3 c water or chicken stock 1 egg 3 T fish sauce
1/2 lb shrimp, cleaned and shelled 1 handful bean sprouts (fresh); chopped
once or twice 2 oz green onions, cut into 1/2 inch pieces 2 T finely
chopped peanuts 1. Soak the rice noodles in cold tap water about 20
minutes, until they are "springy". Then drain in a colander until needed.
2. If using dried tamarind, soak the tamarind in hot water for awhile, then
mash with a fork to soften. Force as much of the mixture as you can through
a seive to remove bits of bark, etc. 3. Heat oil in wok, and add the
tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up.
4. Add the noodles, small portions at a time, and add water/stock. Mix well
until all the noodles are coated with the mixture. Add more liquid if
necessary -- it will cook out. Don't be easy on the noodles -- chop them
with the spatula or spoon some to separate them. It may help to "toss" the
noodles like a salad, to get them coated. 5. Beat the egg and mix with the
noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The
noodles will tend to "clump", so stir or "toss" like a salad to get
everything mixed, and to ensure that the egg and shrimp cook thoroughly. It
will help to cover the wok with a lid for a minute or so, then toss the
mixture, then cover again. You'll know it's done when the shrimp are
completely pink. There may be a little browning of the noodles; stirring
will keep them from burning. 6. Add the bean sprouts, green onions, and
chopped peanuts. Mix well, then turn off the heat and let stand a minute or
so. Serve.

PAD THAI posted on rec.food.cooking This recipe is my absolute favorite. It
tastes just like the pad thai served at Thai Palace in San Francisco on Noe
and 15th. Serves ten as a side dish. Serves six as an only dish. 1 16-ounce
package chantaboon rice sticks, medium thread (I think the spelling of
"chantaboon" can also be found as "jantaboon" or something like that.) 1
tablespoon vegetable oil 6 eggs beaten 1/4 cup vegetable oil 8 garlic
gloves 1 pound pork, beef or chicken, sliced thin, bite sized, or shrimp,
shelled and deveined. (I used tofu when I made this. If you do the the
same, press the tofu between three sheets of towel paper on the top and the
bottom. Put a plate on top and a two pound weight on top of the plate. Wait
20 minutes.) 1/4 cup white vinegar 1/4 cup sugar 1 cup sliced salted radish
(chai Po) (These are packaged in a plastic see through flat container and
slightly orange in color) 1/4 cup fish sauce (nam pla) 1 cup coarse ground
roasted peanuts 2 tablespoons chile powder or paprika (I used paprika) 2
cups bean sprouts (These I served on the side cold) 1 cup sliced green
onion 1 cup sliced cilantro 1 lime Soak rice sticks in lukewarm water for 1
hour, drain and set aside. Set wok over high heat, for 1 minute. Heat wok
with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly.
Add eggs and fry, until eggs set, turn over and fry, until light brown on
both sides. Remove from wok and slice thin, bite size. Set aside. Heat 1/4
cup of oil in wok until sizzling hot. Add garlic and cook until fragrant.
add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes.
Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and
the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean
sprouts cold on the side. Garnish with green onion and cilantro. Serve with
slices of fresh lime. Squeeze lime on pad thai. Enjoy!

Stir-fried Rice Noodles From: Cooking with Bon Appetit: Oriental Favorites
8 oz (1/8 inch wide) rice noodles 1 whole chicken breast, boned, skinned 8
medium-size shrimp, shelled, deveined 1/2 cup water 1/4 cup fish sauce 3
tablespoons sugar 1 tablespoon lime juice 1 teaspoon paprika 1/8 teaspoon
red (cayenne) pepper 1/2 pound bean sprouts 3 green onions, white part
only, cut into 1 inch shreds 3 tablespoons vegetable oil 4 large garlic
cloves, finely chopped 1 egg 4 tablespoons finely crushed roasted peanuts
Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut
chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise; set
aside. Combine water, fish sauce, sugar, lime juice, paprika, and red
pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping;
combine remaining bean sprouts and green onions. Drain noodles. Heat a wok
over medium-high heat. Add oil and heat. Add garlic; fry until garlic
starts to brown. Increase heat. Add chicken; stir-fry until almost cooked,
about 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly
to break up yolk and scramble egg. When egg is set, mix with chicken. Add
drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook
and stir over high heat 2 to 3 minutes or until noodles are soft and most
of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more
minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts,
then with remaining peanuts. Serves 6

Pad Thai (Sauteed Rice Noodles) from rec.food.cooking 1 16 oz package rice
noodles 1/2 cup vegetable oil 5 or 6 garlic cloves, finely chopped 1 pound
medium shrimp, shelled and deveined 2 firm-style bean curd squares, cut
into 1/2 inch cubes 1/4 cup coarsely chopped pickled turnips 1/2 cup white
vinegar 1/5 cup fish sauce 1 tablespoon paprika 1/4 cup sugar 2 eggs,
beaten 1/4 pound mung bean sprouts 3 scallions, cut into 1/2 inch pieces
1/2 cup ground unsalted peanuts 1 fresh red chili pepper, seeded and
coarsely chopped 1 lemon, cut into wedges coriander leaves for garnish 1/4
cup crushed red pepper (optional) In a large bowl, soak the rice noodles in
10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel
to retain moisture. In a wok or large frying pan, heat the oil and stir-fry
the garlic until it is light brown. Add the shrimp, bean curd and pickled
turnips; stir in the vinegar, fish sauce, paprika and sugar. When
thoroughly mixed, fold in the noodles. When the noodles are completely
coated, spread them out to the sides of the wok or frying pan, leaving a
space in the middle. Add the beaten eggs. As the eggs cook, fold the
noodles over them and stir to combine all of the ingredients evenly. Stir
in half of the bean sprouts, then add the scallions, ground peanuts and
chopped chili pepper. Toss several times to mix well. Serve on a large
platter with lemon wedges. Top with the remaining bean sprouts and garnish
with coriander leaves. Serve the crushed red pepper on the side, for those
who like it extra-spicy.

Paht Thai From Real Thai, by Nancie McDermott; Chronicle Books; ISBN
0-8118-0017-2 Paht Thai is a noodle dish almost everyone seems to like. A
tangle of slender rice noodles is sauteed with garlic, shallots, and an
orchestra of sweet, sour, and salty ingredients that play a piquant
symphony of Thai flavors. A handful of fresh bean sprouts provides a
cooling contrast to the hot, seasoned noodles, and circles of lime invite
you to bring sourness to center stage as you begin to eat. Traditional
ingredients are salty dried shrimp; crispy pieces of fried, pressed bean
curd; sweet-sour nuggets of pickled white radish; chopped peanuts; flat,
green garlic chives; and a balanced chorus -- sweet, sour, salty, hot -- of
palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried
red chilies. Thai cooks blithely tinker with the classic formula to create
signature versions, and you can, too. Siriluk Williams, owner of Sukothai
Restaurant in Ft. Lauderdale, Florida, gave me her recipe for home-style
paht Thai. I love its accessible ingredients, simple steps, and delicious
results. 1/4 pound dried rice stick noodles 2 tablespoons vegetable oil 1
tablespoon coarsely chopped garlic 8 shrimps, peeled and deveined 1 egg,
lightly beaten 1 tablespoon fish sauce 2 teaspoons sugar 2 tablespoons
coarsely chopped, dry-roasted peanuts 1 cup bean sprouts 4 slender green
onions, sliced in 1 inch lengths 1 lime, quartered lengthwise Soak rice
noodles in warm water to cover for 15 to 20 minutes. Meanwhile, prepare all
the remaining ingredients and place them next to the stove, along with a
small serving platter. When the noodles are very limp and white, drain and
measure out 2 1/2 cups. Set these by the stove as well. Heat a wok or
large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and
swirl to coat the surface. When the oil is very hot, drop a piece of the
garlic into the pan. If it sizzles immediately, the oil is ready. Add the
garlic and toss until golden, about 30 seconds. Add the shrimp and toss
until they turn pink and are opaque, no more than 1 minute. Remove from the
pan and set aside. Add the egg to the pan and tilt the pan to spread it
into a thin sheet. As soon as it begins to set and is opaque, scramble it
to break it into small lumps. Remove from the pan and set aside with the
shrimp. Add the remaining 1 tablespoon oil, heat for 30 seconds, and add
the softened noodles. Using a spatula, spread and pull the noodles into a
thin layer covering the surface of the pan. Then scrape them into a clump
again and gently turn them over. Hook loops of noodles with the edge of the
spatula and pull them up the sides, spreading them out into a layer again.
Repeat this process several times as the stiff, white noodles soften and
curl into ivory ringlets. Add the fish sauce and turn the noodles so they
are evenly seasoned. Add the sugar and peanuts, turning the noodles a few
more times. Reserving a small handful for garnish, add the bean sprouts,
along with the green onions and shrimp-egg mixture. Cook for 1 minute,
turning often. Transfer the noodles to the serving platter and squeeze the
juice of 2 lime wedges over the top. Garnish with remaining bean sprouts
and lime wedges and serve at once. Serves 1 as a main course, 2 as an
appetizer.

Thai Fried Noodles from The Book of Thai Cooking, by Hilaire Walden;
HPBooks, ISBN 1-55788-038-7 3 tablespoons vegetable oil 4 garlic cloves,
finely crushed 1 tablespoon fish sauce 3 to 4 tablespoons lime juice 1
teaspoon crushed palm sugar 2 eggs, beaten 12 ounces rice vermicelli,
soaked in water 20 minutes, drained 4 ounces peeled shrimp 4 ounces bean
sprouts 4 green onions, sliced 2 tablespoons dried shrimp, ground, to
garnish Finely chopped roasted peanuts, cilantro leaves and lime slices to
garnish Heat oil in a wok, add garlic and cook, stirring occasionally,
until golden. Stir in fish sauce, lime juice and sugar until sugar has
dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles
to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and
half of the green onions. When noodles are tender, transfer contents of wok
to a warmed serving dish. Garnish with remaining bean sprouts and green
onions, dried shrimp, peanuts, cilantro leaves and lime slices. Makes 4
servings.

PAD THAI (Serves 2) =================== (posted on rec.food.cooking)
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.

Pad Thai (posted on rec.food.cooking) 1 Pkg (10-16 oz. (.3-.5 kg) rice
stick noodles 2Tbl oil (30 ml) 3 or more cloves garlic, crushed or minced
8oz. (250g) Shrimp, peeled (optional) 8oz. (250g) Chicken, Pork or more
Shrimp, cut into dice or matchsticks (optional) 2 or 3 eggs 1 Cup (250ml)
bean sprouts 1/4 Cup (60ml) chopped/ground peanuts 1 red chile, finely
chopped, or 1 tsp (5ml) red pepper flakes (optional) 1 Cup (250ml) sliced
cabbage Cilantro leaves Lime wedges Sauce 1/4 Cup (60ml) Thai Fish Sauce
1/4 Cup (60ml) White Vinegar 2 Tbl (30 ml) white sugar 3 Tbl (90 ml)
Paprika Soak the rice noodles in cold water at least two hours before
cooking. Drain In a large wok, heat oil and stir-fry garlic for 30 seconds.
Add shrimp and other meat if used. Add the noodles, and stir-fry until al
dente. Add sauce ingredients, cook to allow most of this to be absorbed (2
minutes or so). Spread the noodles, etc. out to the sides, and add eggs.
Some will crack the eggs directly into the wok, others will pre-scramble.
If cracked into the pan, start stirring them up when partially cooked, so
you get 'streaky' yellow and white eggs. As they cook, fold the noodle
mixture back in. Add 1/2 the bean sprouts, peanuts, red pepper, folded into
the mixture. Serve hot, garnished with the rest of the bean sprouts,
chopped cabbage, cilantro. Serve with lime wedges to be squeezed into the
noodles. In my house, we have doctored this with thai hot chile sauce,
sweet and sour sauce, or sate-style peanut sauce. It takes to any of these
very well, depending on your tastes.

Spicy Thai Noodles (from Good Housekeeping (I think)) (Not very authentic)
1 16-ounce package Oriental noodles or linguine 1/4 cup soy sauce 1
tablespoon sugar 2 tablespoons chili sauce 3 tablespoons salad oil 1 small
red pepper, thinly sliced 1 tablespoon grated, peeled gingerroot 1 garlic
clove, minced 1 bunch green onions, chopped 2 large eggs, lightly beaten
1/2 pound bean sprouts 1 small tomato, cut into think wedges 1/4 cup salted
peanuts, coarsely chopped 1 tablespoon chopped fresh cilantro or parsley
(optional) 1/4 teaspoon crushed red pepper lime wedges for garnish 1.
Prepare noodles as label directs; drain and keep warm. 2. Meanwhile, in
cup, stir soy sauce, sugar, chili sauce, and 1/2 cup water; set aside. In
12-inch skillet over medium-high heat, in hot salad oil, cook red pepper,
ginger, garlic, and all but 1/4 cup chopped green onions until tender and
lightly browned, about 5 minutes. Push vegetables to one side of skillet.
3. To same skillet over medium-high heat, add eggs, stirring until set but
still moist. Stir in bean sprouts and soy-sauce mixture; over high heat,
heat to boiling. Add noodles and tomato wedges, tossing to coat with sauce;
heat through. 4. Spoon noodle mixture onto large warm platter. Sprinkle
with chopped peanuts, chopped cilantro, crushed red pepper, and remaining
chopped green onions. Garnish with lime wedges. Makes 5 servings.

Pad Thai (posted on net) noodles - vermicelli or rice noodles ~6 ounces 2
Tablespoon peanut butter 5 Tablespoon soy sauce or tamari 1 Tablespoon
brown sugar 2 scrambled eggs 6 diced scallions 5 cloves pressed garlic
peanuts 1/3 cup vinegar quartered lime Cook, rinse, and refrigerate the
noodles ahead of time. In a bowl, mix the peanut butter, soy sauce, and
sugar. In a wok, saute the scallionsa nd garlic. You can add bean sprouts
at this point too. After a few minutes, add the noodles, and stir-fry them
for about 5 minutes. Then add the stuff in the bowl and the vinegar. Cook
this for a couple more minutes. Last, add the eggs and peanuts, and heat
until hot. Serve with the lime wedges on the side.

From: valerie@jarthur.Claremont.EDU (Valerie Okinaka) Subject: Re: Pad Thai
Here is a recipe which appeared in the LA times a while back: Atlas Bar and
Grill Pad Thai 1 (7-ounce) package dry Thai flat ribbon noodles 1 cup bean
sprouts 2 tablespoons minced garlic 2 tablespoons peanut oil 1 tablespoon
sugar 1/2 teaspoon cayenne pepper or to taste 1/4 cup Thai fish or shrimp
sauce 1/2 cup catsup 2 tablespoons to 1/4 cup ground dried shrimp (I
suggest going easy on this) 2 eggs, beaten 1 cup bean sprouts 2 tablespoons
chopped roasted peanuts Pad Thai Marinated Shrimp (See below) Chopped green
onions, lime, sunflower sprouts and carrot for garnish. Soak noodles in
water to cover 15 minutes. Soak sprouts in cold water to cover. Brown
garlic lightly in oil. Stir in sugar, cayenne, fish sauce, catsup and dried
shrimp. Add eggs and noodles. Fry until noodles turn orange and are tender.
Add bean sprouts and cook 1 minute. Top with peanuts, grilled Pad Thai
Marinated Shrimp and garnish with green onions, lime, and sunflower sprouts
and carrots as desired. Makes 4 servings.

Pad Thai Marinated Shrimp 1/2 pound cleaned and butterflied shrimp 2
tablespoons fish or shrimp sauce 1/2 cup lime juice 1 teaspoon minced
garlic 1/2 teaspoon cayenne pepper 1/4 cup catsup Place shrimp in shallow
container. Mix fish sauce, lime juice, garlic, cayenne to taste and catsup.
Pour over shrimp. Marinate 2 hours. Skewer on soaked bamboo skewers and
grill when ready to serve. BTW, I know that using catsup in Pad Thai is not
very authentic but it does make a reasonable substitude for Pad Thai sauce
and is very easy. Authentic Pad Thai sauce uses tamarind and other
ingredients. A good authentic recipe can be found in "Thai Cooking from the
Siam Cuisine Restaurant." The latest frugal gourmet book (Immigrant
Ancestors) also has a Pad Thai recipe that I haven't tried yet.

From: horton@reed.uucp (Nike Horton) Subject: Cleartext copy of "Pad-thai
(noodles with peanut sauce) " PAD-THAI(M) USENET Cookbook PAD-THAI(M)
PAD-THAI PAD-THAI - Thai noodles with peanuts and seafood This recipe is
originally from William Crawford and Kamolmal Pootararka's Thai
Home-Cooking: From Kamolmal's Kitchen. This is a very popular Thai one-dish
meal. In Thai homes it is normally prepared with dried shrimp and tofu;
restaurants often use shredded pork or chicken. INGREDIENTS (4 large
servings) 1/2 lb cellophane noodles 1/2 lb shrimp 1/4 cup fish sauce (nam
pla) 1/4 cup white vinegar 1/4 cup sugar 1 tsp paprika 1 bunch scallions
1/2 cup vegetable oil 2 cloves garlic, crushed 2 eggs 3/4 lb bean sprouts 2
Tbsp red chilis, crushed 3/4 cup peanuts, coarsely ground 2 limes PROCEDURE
(1) Soak noodles in warm water until soft, about 10 minutes. (2) Prepare
shrimp (or shredded meat). (3) Mix together fish sauce, vinegar, sugar and
paprika. (4) Chop scallions into small bite-size pieces. (5) In wok or
large skillet, stir-fry garlic in oil for one minute. Add shrimp and cook
until pink. (6) Add noodles and sauce from step 3. Cook for 2 minutes. (7)
Make space in the mixture to break the eggs. Let them set for 30 seconds
then stir them into the mixture. Cook for 2 more minutes. (8) Add bean
sprouts and scallions. Cook for 2 more minutes. (9) Serve hot topped with
chopped chilis, peanuts and lime juice. NOTES I often add squid or chicken
with the shrimp. RATING Difficulty: easy to moderate. Time: 30 minutes
preparation, 15 minutes cooking. Precision: approximate measurement OK.
CONTRIBUTOR Nicholas Horton Reed College, Portland, Oregon, USA
tektronix!reed!horton

From: mmr@cs.rit.edu (Margaret M Reek) Subject: Pad Thai Thai restaurant
and catering business. 1/4 lb. boneless chicken breast, sliced 1/4 lb. rice
noodles (1/4 inch wide) 1/4 lb. bean sprouts 3-4 Tbs oil 1 Tbs Nam Pla
(fish sauce) 3 Tbs sugar 1 Tbs vinegar 3 Tbs ground peanuts (dry roasted,
unsalted) 1 egg 2 scallions 1 Tbs paprika (for color) 1 Tbs pickled daikon
radish [ ground chilis - optional (depending on your opinion of hot stuff)]
Soak the rice noodles for 30 minutes in warm water; you might like to break
them somewhat first so they are easier to eat. Heat a wok (or whatever
you've got) for several minutes, until it is really hot. Add oil and
chicken, stiring until the chicken in tender (only a couple minutes for raw
chicken). Add egg, stir and add noodles, fish sauce, sugar, vinegar,
paprika, and radish. Mix well and add bean sprouts and onion. Cook long
enough to heat through. In theory this serves 1; my experience shows it
serves 2 unless you have a totally gargantuan appetite (my husband and I
are not exactly total wimps in this area). Don't do more than double the
amount in one pan, or it just won't turn out right. The secret to Thai
cooking is fast cooking, and you can't do it with volumes of food. Another
tip is to make sure EVERYTHING is ready to go once you turn on the burner.
This dish goes very fast when cooking, and you can't be fiddling around
chopping or measuring once you've started. I put together in small bowls
the things that get dumped in together, so I don't have to think much at
all when doing the cooking. Thai cooking is something I have yet to feed to
guest, because I haven't bothered to figure out how to get the timing right
for more than 2 people (but with several dishes per person). The Nam Pla
and pickled radish should be available at a variety of Oriental stores, not
just those catering to the Thai market. The Nam Pla comes in a huge bottle,
but fear not, you'll use it a lot in Thai cooking.

Pad Thai-pseudo-vegetarian style jonathan kandell tucson arizona
jkandell@ccit.arizona.edu 1/4 cup thai fish sauce 1/4 cup + 2 T white
vinegar 2-4 T sugar 1 t paprika 8 oz thai rice noodles about 1/4" thick 8
oz tofu 1-2 T dried shrimp (optional) 3 T oil 2-3 cloves garlic 2 eggs 3/4
lb bean sprouts 3 green onions, sliced on the diagonal, including white
part 3/4 C ground peanuts 1+ T roasted red chili peppers. [Take some dried
reds and cook them in an ungreased wok over low stirring constantly until
they start to brown. Grind in a coffee grinder or spice mill.] Combine
first four ingredients and let sit until sugar dissolves. Soak rice
noodles/sticks in warm water until they are soft but don't disintegrate
when pressed, about 40 minutes. Drain. Drain tofu by wrapping it in a clean
towel and pressing with a large can of tomatoes, about 30 minutes. Cut into
1/4 inch cubes. Rinse dried shrimp in water and drain. Put oil in wok, heat
to medium, put in crushed garlic. Swirl around for about a minute. Add
noodles and mix around for a minute or two. Add the tofu and shrimp then
immediately add the liquid. Keep stirring until the liquid has all been
absorbed into the noodles, about a couple of minutes. Lower heat to low or
medium-low. Push some of the stuff aside at one end of wok, and break an
egg in. Immediately cover with noodles. Do the same at the other end of
wok. Let the eggs cook *undisturbed* until the yolks are practically
cooked, about three minutes. (*Carefully* peak if unsure.) Slip a slotted
spoon under each egg in turn, and bring upward, through the noodles,
shaking as you go. The idea is to break up the cooked egg into the rest of
the mixture into tiny bits. Mix in sprouts and green onions. Let cook for
another two minutes. Turn off heat. Add crushed peanuts and enough roasted
red chilies to your desired hotness.

Pad Thai (Vegetarian Times, June 1993) Noodles and Sauce: 8 to 10 ounces
dried flat-sided rice noodles 4 tablespoons distilled white vinegar 3
tablespoons tomato paste 3 tablespoons water 2 tablespoons sugar 1 to 2
tablespoons vegetable oil 2 cloves garlic, minced 1 fresh green chili,
seeded and minced 2 eggs (optional) Vegetables: 1 cup fresh bean sprouts
1/3 cup chopped unsalted dry-roasted peanuts (optional) Lime wedges and
sliced green onions for garnish Bring 2 quarts water to boil and remove
from heat. Soak noodles in water for 20 minutes. Drain and set aside. In a
bowl, mix together vinegar, tomato paste, water and sugar. Set aside. In a
frying pan, heat oil and stir-fry garlic and chili on medium heat for 3
minutes. Stir in tomato-vinegar mixture and make a well in the center of
pan. Crack in eggs, if desired, and cook until almost set, about 2 minutes;
then stir quickly into sauce. Let sauce mxture continue to simmer on low
heat until very thick, about 4 to 5 minutes. Toss noodles into sauce and
mix well. Remove from heat. Place noodles and sauce on one end of a large
serving plate. On the other end, place a pile of bean sprouts and peanuts
if desired. Garnish plate with lime wedges and green onions. Let diners
help themselves to noodles, bean sprouts and peanuts, and squeeze lime
juice over their portions. Serves 4.

Pad Thai with Vegetables (Bon Appetit, February 1991) 6 ounces rice sticks
or rice vermicelli 2 1/2 cups fresh bean sprouts 1/2 cup dry roasted
peanuts 2 stalks fresh lemongrass or 1 Tbsp grated lemon peel 7 whole fresh
cilantro sprigs 4 large garlic cloves 1 jalapeno chili, stemmed 1 medium
carrot, peeled, cut into 1-inch pieces 2 eggs 1/4 cup peanut oil 1 large
zucchini, diced 4 large green onions, thinly sliced 1/2 tsp salt 2 Tbsp
plus 1 tsp sugar 2 Tbsp plus 1 tsp fresh lemon juice 2 Tbsp catsup 1 1/2
Tbsp Thai fish sauce (nam pla) more cilantro sprigs for garnish lemon
wedges for garnish (optional) Soak rice sticks (breaking up noodles into
shorter pieces) in hot water to cover until soft, about 30 minutes. Drain
thoroughly. In food processor fitted with steel knife, coarsely chop
peanuts. Put in bowl for later. Trim root end and outer leaves of
lemongrass stalks, leaving about 2 1/2 inches of small white core. In food
processor, mince cilantro sprigs, lemongrass, garlic, and jalapeno. Add
carrot pieces and process until carrots are pea size, using on/off turns.
Transfer carrot mixture to bowl. Beat eggs in processor. Heat oil in wok or
heavy large skillet over high heat. Add carrot mixture, diced zucchini,
half of green onions, and salt. Stir-fry just to heat through, about 1
minute. Add sugar, lemon juice, catsup, and fish sauce and toss to blend.
Add beaten eggs and let set partially, about 30 seconds. Scramble eggs
lightly. Add noodles and bean sprouts and stir-fry until eggs are cooked
and the mixture is well mixed and heated through. Mix in chopped peanuts
and remaining green onions. Adjust seasonings. Transfer pad Thai to warm
platter. Garnish with fresh cilantro and lemon wedges, and serve.

From: markv@masig.fsu.edu (Mark Verschell) I'll try to recall my recipe
from memory. It should be Vegan with the exception of the eggs, which could
easily be left out. I think they add alot, but I haven't tried any
substitutes. Phad Thai - Vegan {opt Ovo-Lacto}
--------------------------------- 8 oz. Firm Tofu (firmer the better) 10
oz. rice sticks (Thai or chinese rice noodles ~1/8" wide) 1/4 c. Soy Sauce,
light sodium works best 1/4 c. white vinegar 1/4 c. less 1 T. sugar 1 T.
paprika (for color, optional) 1/4 c. vegetable oil {plus a little extra if
you use eggs} 2 cloves garlic, minced approx 2 c. chopped, assorted
vegetables (broccoli, carrots, etc...) {2 eggs} 8 oz bean sprouts ground
roasted unsalted peanuts and ground red pepper (for garnish) limes cut into
wedges (for garnish) Place 3 folded paper towels on a plate, then the tofu
on the towels, 3 more folded paper towels on top of the tofu, another plate
on top of that and then a heavy object on top of that. The idea is to
remove any excess water from the tofu. In lukewarm water, let the rice
sticks soak for 20 minutes while you prepare the rest of the ingredients,
then drain thoroughly. Cut the tofu into pieces ~ 1/2"x1"x1/4" Mix the Soy
Sauce, vinegar, sugar and paprika together. Set aside. In a pre-heated wok,
add the oil. When the oil is heated add the garlic. Do not burn the garlic!
When the garlic just starts to turn light brown, add the tofu. I personally
like to stir fry my tofu until it turns light brown all over for extra
texture, if you like you can cook the tofu until it just starts to turn
brown for a less chewy texture. Add the chopped vegetables, stirring
constantly. Cook for a couple of minutes until the vegetables are heated
but have not lost crispiness. Add the drained rice sticks and carefully mix
them to coat with oil. Cook for about 1 minute. Add the Soy Sauce mixture.
Bring to boil, reduce heat to medium and continue gently mixing until all
liquid is absorbed. {On each side of the wok, carefully lift up the phad
thai, add ~ 1 t. oil and then 1 of the eggs. Break the yolk, and cover the
egg with the phad thai. Cook until eggs have set.} Add the bean sprouts and
continue cooking while mixing them in for about 2 minutes. Serve the phad
thai immediately on a pre-heated platter, garnished with the peanuts and
red pepper, and with lime weges for all the diners. Or, do as I do, just
place a bowl of peanuts and a bowl of red peppers to allow for individual
tastes.

Pad Thai (from Thai Vegetarian Cooking) 3 Tbsp oil 1 clove garlic (minced)
1/2 cup tofu (cubed) 1 egg 4oz Sen Lek noodles (flat rice noodles) 1 Tbsp
perserved turnip 2 scallions (minced) 2 Tbsp roast peanuts (chopped) 3 oz
(mung) bean sprouts 1/2 tsp chili powder 1 tsp sugar 2 Tbsp light soy sauce
1 Tbsp lemon juice Stir fry items in order of list, but save 1/2 peanuts
and beansprouts for the table.

Pad thai From: rickert@cco.caltech.edu (Keith Warren Rickert) 6 garlic
cloves, chopped 1 lb meat (shrimp, chicken, pork, beef...in usefully small
bits) 6 eggs. 1 cup chopped green onion 1 lb rice noodles 1/4 cup white
vinegar 1 cup chopped cilantro 1 cup ground roasted peanuts. (No shells of
course) 1/4 cup sugar 2 cups beansprouts 2 tblspoons chile powder, 2
teaspoons chile paste. vegetable oil. 8 oz. sliced salted turnip/radish.
1/4 cup fish sauce. Ok, make sure you have just about all of this ready
before you start. First of all, soak the noodles in lukewarm water for 40
mins to an hour. (Good time to get some of the other ingredients ready)
When finished soaking, just pour off the water. Soak the radish in water
for a few minutes, and pour off the water and squeeze dry. repeat 2-3 times
or so. Heat up your wok with a bit of vegetable oil. Mix the eggs as in for
scrambled eggs, and toss them in the wok. Cook until they are fairly
'hard', moving them around as need be (but as little as possible). Remove
them from the wok and chop into slices, and set them aside. Heat up some
more oil (maybe 1/4 cup or a bit less) and add the garlic. When it is
getting fragrant, before it starts to turn brown, add the meat. When the
meat is about halfway done, add the radish. When the meat is done, add the
noodles and the vinegar and cook until the noodles are soft. From here on
out you have to toss it a _lot_. Tongs might be useful. Dont step away for
more than about 20-30 seconds, cause you dont want it to burn. Once the
noodles start to get soft, add the eggs, the peanuts, the fish sauce, the
sugar, the chile powder, and the chile paste. Continue stirring and
tossing, until the mixture is all evenly coated. This usually takes about 5
mins or so, maybe a bit longer. Remove this mixture from the wok and to
another container. Stirfry the beansprouts in the wok for maybe 1 minute,
maybe 1.5, then add beansprouts, green onions, and cilantro to the dish,
and toss. Keep some unchopped cilantro and green onions for garnishes if
you want (you can take bits of green onion, maybe 2 inches long, and cut
one end (1-1.25 inches) into very thin strips while leaving the other end
intact to get a very nice garnish). Enjoy.... One or 2 random comments: If
you use shrimp, you'd want to add them at the same time as the radish, as
they cook quickly, and get tough if overcooked.

From _A_Touch_of_Thailand_ by Duangduen Buranasombati PAD THAI (Thai Fried
Noodles) 225 grams (1/2 lb) Thai rice noodles 12 medium size shrimp,
shelled and cleaned 1 medium onion, diced 100 grams (1/2 cup) preserved
radish, sliced (should be at Asian market) 1 tsp garlic, minced 1 tbsp
sugar 1 tbsp nam pla (fish sauce) 2 tbsp ketchup 100 grams (1/2 cup)
peanuts, coarsely ground 100 grams (1/2 cup) vegetable oil 200 grams (1
cup) bean sprouts 1 tbsp tamarind soaked in 3 tbsp hot water (tamarind
usually comes in a package without seeds. Add water and squeeze the pulp of
the fruit several times to obtain the sour liquid. Sub- stitute the juice
of 1 lime if tamarind is not available. You should find tamarind in a Thai,
Indian, Spanish, or Asian market) juice of 1 lemon 2 eggs, slightly beaten
Soak the noodles in cold water to cover for about 15 minutes. Drain. Put
noodles in a bowl and pour hot water over them. Let stand for about 10
minutes. Drain and rinse with cold water; set aside. Put oil in a wok or
large skillet over medium heat. Add garlic and onion. Stir-fry until onion
turns translucent. Add shrimp and stir-fry for about 2-3 minutes, or until
shrimp turns pink. Add ketchup, sugar, nam pla, preserved radish, tamarind
juice, and lemon juice. Stir well. Pour in the beaten eggs and let them
slightly set for 3 minutes before mixing with remaining ingredients. Add
noodles, bean sprouts, and peanuts. Mix well. Spoon noodles onto serving
platter and garnish with 1 cup bean sprouts, lemon wedges, cilantro, and
peanuts.

From Vegetarian Gourmet Serves 4 3 cups water 1 7oz package thin rice
noodles 2 tablespoons vegetable oil 1 clove garlic, minced 1 teaspoon
minced fresh gingerroot 2 cups shredded cabbage, bok choy or chinese
cabbage 1 cup mung bean sprouts 2 scallions, finely chopped 2 teaspoons
low-sodium soy sauce or tamari Pinch of black pepper 15 sweet basil leaves
1/4 cup roasted peanuts, chopped 1 lime, cut into wedges 1. Bring water to
a boil, add rice noodles and cook until soft, about 4 to 5 minutes. Drain
and set aside. 2. In a wok or large skillet, heat oil for one minute over
medium-high heat. Add garlic and ginger, and stir-fry for one minute. 3.
add cabbage and stir-fry until tender-crisp, about 2 to 4 minutes. 4. Add
rice noodles, bean sprouts, soy sauce and black pepper. Stir-fry until
heated through, about 1 to 2 minutes. Mix in basil leaves. 5. Garnish with
peanuts and lime wedges. Serve hot.

Paad Thai From unidentified magazine 1/2 pound dried flat rice noodles, 1/4
to 1/2 inch wide 3 tablespoons fish sauce 2 tablespoons rice vinegar 1 1/2
tablespoons vegetable oil 6 green onions, coarsely chopped 3 cloves garlic,
finely chopped 16 large shrimp, shelled and deveined 2 large eggs, beaten 1
cup fresh bean sprouts 1 tablespoon fresh lime juice 1/3 cup roasted
unsalted peanuts, finely chopped Fresh sprigs coriander (optional) Lime
wedges (optional) 1. In large bowl, soak noodles in warm water to cover 30
to 35 mintues or until softened. (Do not soak longer as noodles will become
mushy.) Drain noodles well in colander and set aside. In small bowl,
combine fish sauce, vinegar, sugar, and paprika; set aside. 2. In large
skillet or wok, heat oil over medium heat. Add onions and garlic and
stir-fry 1 minute; add shrimp and cook, stirring, just until onions and
garlic are browned and shrimp are pink and cooked through -- 3 to 4
minutes. With slotted spoon remove shrimp mixture to colander with noodles.
3. Add eggs to skillet and cook until almost set, breaking them into small
pieces as they cook. Reduce heat to low and add noodles with shrimp
mixture, tossing to blend. Stir in fish sauce mixture and heat 3 to 4
minutes or until most of liquid evaporates. Add bean sprouts and lime
juice, tossing gently until completely combined; transfer Paad Thai to
serving platter or divide among individual serving plates. Garnish with
chopped peanus and, if desired, coriander sprigs and lime wedges. Serve
immediately.