See Also: Cooking Club · Pasta · Thailand · Vegetable Dishes
Pad Thai
From Dorothy McNett's recipes at www.dorothymcnett.com.
10 oz. pad thai rice noodles (Sen Chan)
8 cups cold water
1/4 cup grapeseed oil
2-3 cloves finely chopped garlic
2-3 thin slices galangal or ginger
about 1/2 to 1 cup each of several vegetables, such as broccoli pieces, sliced leeks or scallions, sliced snow peas, diced celery, julienned carrots, diced red bell pepper
3 tablespoons crushed unsalted peanuts
2 tablespoons Thai fish sauce
2 tablespoons Thai Sweet Black Bean Sauce
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 teaspoon freshly ground pepper
3 oz. fresh bean sprouts, washed and drained
2 tablespoons thinly sliced leeks or large green onions
In large bowl soak noodles in cold water 45 - 60 minutes. Drain in a colander and set aside. Heat oil in large skillet or wok over high heat. Add garlic and galangal or ginger and saute about 1 minute. Add vegetables and stir fry 3-4 minutes. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper, and reserved drained noodles. Stir constantly to heat through, making sure that the noodles are tender . Transfer to a platter and sprinkle with bean sprouts and leeks. Serve.
Recipe created 1998-09-07.
