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From: Deborah (Recipes.vegsource.com)
Subject:         Pad Thai
Date: August 27, 2012 at 8:25 pm PST

In Reply to: Re: Black Salt posted by susan on August 27, 2012 at 5:02 pm:

Q. Do you have a preference between pancake mix and self rising flour?

A. They both work well, so whatever you want to use is fine.


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Pad Thai I

2 quarts water
8 - 10 oz uncooked dried flat-sided rice noodles
1/4 cup white vinegar
3 Tbs tomato paste
3 Tbs water
2 Tbs sugar
1 - 2 Tbs vegetable oil
2 cloves garlic, peeled and minced
1 fresh green chili, seeded and minced (or to taste)
2/3 cup firm silken Tofu, processed in a blender with 1 Tbs cornstarch
1 cup mung bean sprouts
1/3 cup chopped unsalted dry-roasted peanuts
Lime wedges and sliced scallions, for garnish

Prepare noodles according to package instructions.
In a bowl, blend the vinegar, tomato paste, water and sugar.
In a wok or frying pan, heat the oil.
Add garlic and chili, and stir-fry on medium heat for 3 minutes.
Stir in the tomato-vinegar mixture.
Make a well in the center of the pan.
Pour processed Tofu into the well.
Let it cook about 3 minutes.
Once it has set up a bit, stir it into the sauce.
Continue to simmer the sauce on low heat until very thick, about 4 - 5 minutes.
Stir the cooked noodles into the sauce.
Remove from heat.
Toss the noodles with bean sprouts and peanuts.
Garnish the plate with lime wedges and scallions.

----

Pad Thai II

1/2 lb dried rice noodles (width of linguine)
1/4 cup lime juice
2 Tbs soy sauce
2 Tbs brown sugar
1 - 2 tsp hot chili sauce (or to taste)
2 tsp peanut oil
3 cloves garlic, minced
1 - 2 tsp minced fresh ginger
1 medium carrot, cut into narrow strips
8 - 10 scallions (green onions), halved lengthwise, then cut into 2" strips.
1 cup bean sprouts
2 Tbs chopped dry-roasted peanuts

Soak rice noodles in warm water to cover until they are limp and white (about 20
minutes).
In a small bowl, combine lime juice, soy sauce, sugar, chili sauce and 1 Tbs
water.
In a wok or large skillet, heat the oil over high heat.
Add garlic and ginger, and stir-fry 30 seconds.
Add carrot and scallion, and stir-fry 1 minute.
Add lime juice mixture, then add noodles, tossing with tongs until they soften
and curl (about 1 minute).
Add sprouts.
Sprinkle with chopped peanuts.

Makes 4 servings.

----

Pad Thai III

1/2 cup TVP
1/2 cup boiling broth ('beef' or 'chicken' flavor)
1/2 lb dried Chinese rice noodles (or other noodles)
1/4 cup lime juice
2 Tbs soy sauce
2 Tbs brown sugar
1 - 2 tsps hot chili sauce (or to taste)
2 tsps peanut oil
3 cloves garlic, minced
1 tsp minced fresh ginger
1 carrot, shredded
8 scallions (green onions), shredded
1 cup bean sprouts
2 Tbs chopped roasted peanuts

Soak TVP in boiling broth for 20 minutes. Drain any excess liquid.
If TVP is not completely soft, add a little more boiling broth, and soak longer.
Soak rice noodles in warm water to cover, until they are soft and white
(about 20 minutes).
(If using regular noodles, cook in boiling water until al dente.)
In a small bowl, combine lime juice, soy sauce, sugar, chili sauce and 1 Tbs
water.
In wok or large frying pan, heat the oil over high heat.
Add garlic and ginger, and stir-fry 30 seconds.
Add carrot and scallion, and stir-fry 1 minute.
Add drained TVP, and stir-fry until lightly browned.
Add lime juice mixture, and mix well.
Add noodles, and toss together for about 1 minute.
Add bean sprouts.
Sprinkle with chopped peanuts.

----

Easy Pad Thai

1/2 lb rice noodles (medium thickness)
1/4 cup lime juice
2 Tbs soy sauce
2 Tbs natural sugar
1 tsp hot chili sauce (or to taste)
2 tsp peanut oil (or other vegetable oil)
3 cloves garlic, peeled and minced
1 tsp minced fresh ginger
1 medium carrot, julienned
8 - 10 scallions (green onions), shredded
1 cup bean sprouts
1/4 cup chopped roasted peanuts

Soak rice noodles in warm water to cover until they are limp and white (about 20 minutes).
(NOTE: If using regular noodles, cook in boiling water until al dente.)
In a small bowl, combine lime juice, soy sauce, sugar, chili sauce, and 1 Tbs water.
In a wok or large frying pan, heat the oil over medium heat.
Add garlic and ginger, and stir-fry 30 seconds.
Add carrot and scallion, and stir-fry 1 minute.
Add lime juice mixture, then add noodles, tossing with 2 spoons for about 1 minute.
Add sprouts, and toss to mix.
Sprinkle with chopped peanuts.

4 servings.

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