Pad Thai tonight

[pscot]

I think I'm doing it wrong.

[LaydeeBug]

1. w? what happened? i love ad thai. YUM

[pscot]

3. Too tart

I've never had pad thai in a restaurant, so I have no idea what it it should taste like. Because of the strong flavors involved it's easy to produce variable results. After we ate, Renate gave me an A for effort, which is a compliment with a lot of topspin.

[LaydeeBug]

4. Awww...did you use limes?

The thing abt pad thai is that all of those flavors sort of stand up on their own, yanno?

So my armchair guess is that your sprouts were getting a bit old or you added the lime too soon.

Just a guess.

[elleng]

2. Was thinking I'd have it Tues nite after working at polls in a town not my own,

as I heard about 'good' Thai restaurant. Didn't happen; worked too late, too tired and hungry, so picked up nachos from restaurant near motel.

So NOW, I'm ready!

[cbayer]

5. I have made this from scratch and made it from the Trader Joe's box.

I prefer the Trader Joe's box.

Nice thing about Pad Thai is that you can alter it anyway you want. I don't like egg in mine, but I do like lots of chopped peanuts.

Try again and, if you get a chance, get some from a restaurant so you can get an idea of what it is supposed to taste like.

[pscot]

6. Pad Thai Innabox

sounds good to me.

[cbayer]

7. Check it out and tell me what you think. BTW, there are two kinds at TJ's.

One is in a carton that you just microwave - not so good, imo.

One is a box of ingredients that you put together and mix yourself, while adding things you like - much better.

[Stinky The Clown]

8. Reliable Pad Thai Recipe here:

This is a link to DU2, from back in Jan 2009:

http://www.democraticunderground.com/discuss/duboard.php?az=show_topic&forum=236&topic_id=53961

Here is the recipe, with a few textual changes for clarity. Follow this one precisely. Make no changes, omit nothing. Substitute nothing. When you try it, you can make changes the second or third time. But for the first one, follow this exactly. To this day I follow this exactly, and have the printout in front of me. I have been making this since the early 1980s.

This has been called a very authentic recipe by people who know.

I got this recipe, pretty much as written, from the Baltimore Sun, maybe 15 or 20 years ago. Actually, maybe even longer ago than that. maybe even 30 years. Anyway, it is probably the only recipe I can name that I still follow as it was written. I can not recommend this one any higher.

PAD THAI NOODLES

1/2 lb Dried Rice Noodles 1/8 or 1/4 inch wide
1/2 lb Shrimp, peeled and deveined (or chicken, or pork)

1/4 C Fish sauce
1/4 C plus 2 T sugar
1/4 C plus 2 T white vinegar

1 t paprika or 1 T tomato paste or 1 T ketchup (all are optional and for color only)

1 small bunch green onions

1/4 to 1/2 C peanut oil

2 cloves finely chopped garlic (or more, to taste)

2 eggs

3/4 lb bean sprouts (fresh preferred)

3/4 C chopped peanuts (unsalted preferred)

red chili flakes

Lime wedges

1. Soak the noodles in hot water for 30 minutes. Drain thoroughly before adding them, later.

2. Mix the fish sauce, sugar and vinegar. Stir until the sugar is fully dissolved. Set aside.

3. Slice the onions into 1-1/2 inch pieces. Set aside

4. Heat some of the oil in your wok very hot. Add garlic and stir fry for 30 seconds or so until golden.

5. Add the shrimp and stir fry very hot until about 3/4 cooked.

6. Add the drained noodles and toss to coat with oil. Add oil if needed.

7. Add the liquid mixture and allow to boil. Keep tossing the noodles until all the liquid is absorbed (2 – 3 minutes).

8. Lift the noodles and break one egg, breaking the yolk. Cover with noodles. Repeat with second egg. All the eggs to cook undisturbed until set and almost dry.

9. Break the eggs up and toss into the noodles.

10. Add the onions and beat sprouts, tossing to combine. Cook, tossing, until wilted but still crisp-tender.

11. Pour into serving bowl. Sprinkle peanuts on top. Garnish with lime wedges and serve.