I love to sample the foods being offered by demonstrators when I'm ambling
around Costco.

Today I sampled some Pad Thai cooked from the frozen state and fell in love
with it. Knowing that frozen blends are often different from the "real
thing", does anyone have a really good recipe that they enjoy?

Dora

--


limey at toad dot net

"limey" > wrote in
:

> I love to sample the foods being offered by demonstrators when I'm
> ambling around Costco.
>
> Today I sampled some Pad Thai cooked from the frozen state and fell in
> love with it. Knowing that frozen blends are often different from
> the "real thing", does anyone have a really good recipe that they
> enjoy?
>
> Dora
>
I think I got this recipe here.

@@@@@ Now You're Cooking! Export Format

Pad Thai

none

8 ounces medium-wide rice noodles
3 tablespoons fish sauce
2 tablespoons rice vinegar or cider vinegar
2 tablespoons granulated sugar
1 tablespoon vegetable oil
2 eggs; lightly beaten
3 large cloves garlic; finely chopped
1/4 teaspoon red pepper flakes
8 ounces large shrimp; peeled and deveined
4 ounces tofu; sliced in thin strips
3 cups bean sprouts
6 green onions; chopped
1/2 cup coarsely chopped fresh cilantro
1/4 cup chopped unsalted peanuts
1 lime; cut in wedges

In Thailand, this noodle dish is eaten at any time or in any place - from
restaurants to street stalls. Each cook adds a personal touch. This version
is lower in fat and uses easily available ingredients.

1 Soak noodles in hot water for 20 minutes; drain. In small bowl, mix
together fish sauce, rice vinegar and sugar; set aside.

2 In large nonstick wok or skillet, heat 1 teaspoon of the oil over
medium-high heat; cook eggs, stirring, until scrambled. Cut into strips;
transfer to side dish.

3 Wipe out pan; add remaining oil. Stir-fry garlic, red pepper flakes and
shrimp for 2 minutes. Add tofu; stir-fry for 1 minute or until shrimp are
pink and opaque.

4 Add noodles and 1/2 cup water; cook, stirring, for 2 to 3 minutes or
until noodles are tender. Stir in fish sauce mixture, bean sprouts and half
of the onions; toss to mix well. Transfer to serving dish. Top with eggs,
remaining onions, cilantro and peanuts. Garnish with lime.

Substitution: For a more authentic Thai dish, substitute 3 tablespoons
dried chopped shrimp for the fresh. Pickled white radish or salted cabbage
(1/4 cup) is often added. Tamarind paste or juice is used instead of
vinegar.




** Exported from Now You're Cooking! v5.32 **

Contributor: Anne Lindsay's New Light Cooking

Yield: 4 servings


** Exported from Now You're Cooking! v5.65 **



--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Thank you! I'm looking forward to making this.

Dora