Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Toedt GTKG62A
Directions for Pad Thai

1. Soak 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" lengths if you find it easier
to stir-fry then that way.

2. Peel and devein the shrimp leaving the tails intact (or remove if
preferred). Slice chicken, pork into 1/8" strips 1 to 2" long.

3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir
until the sugar dissolves. Set aside. Slice green onions both the
green and white parts, diagonally into 1-1/2" long pieces. Set aside.

4. Heat a wok, add the oil and swirl over the surface. Add the garlic
and stir fry until light golden. Add the meat and stir-fry until
shrimp is pink. If using chicken or pork stir-fry until pink
disappears. Add the noodles and toss lightly to coat with oil and the
distribute meat and garlic (I often do this in a larger pot since
things tend to come out of the wok.) 5. Add the liquid from step 3
and bring it to a boil rapidly, gently folding the noodles without
breaking them. Reduce heat to medium and boil the mixture, folding
frequently until the noodles have absorbed the liquid (I find a pasta
server works great for this step.) 6. Lift the noodles gently from
one side of the wok. Pour a little oil along the side of the wok,
then break the egg ad slip it into the oil. Break the yolk and cover
the egg with the noodles immediately. Repeat this on the opposite
side with the other egg. Allow eggs to cook undisturbed, over
moderate heat until they are set and almost dry. Additional oil may
by 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 green onions (and bean sprouts if you prefer them mixed
in) and toss the entire mixture quickly and gently, still avoiding
breaking the noodles. Cook for about 2 minutes or until onions are
tender.

9. Take a large platter spread with bean sprouts (if you left them out
above). Spread Pud Thai from wok over top. Sprinkle ground chilies
(see note) and ground peanuts over the top and squeeze lime over the

=============== Reply 49 of Note 1 ================= Board:
FOOD BB Topic: FOOD SOFTWARE Subject: Z-MM THAI #1 100 To:
SHDH61A BILL KENT Date: 02/02 From: BGMB90B ELAINE
RADIS Time: 9:40 PM MM: SPICY BEEF SATAY

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