COLD NOODLES WITH PINEAPPLE

Serving Size: 6 Categories: Side Dish Thai Vegetarian 10 oz. each Somen or hiyamugi noodles Fresh pineapple, chopped -----SAUCE----Soy sauce Coconut cream, boiled & cooled

4 tbs. 1 cup Juice of 1 lime 2 tbs. Sugar 2 tbs. Garlic oil, see note -----GARNISHES----3 each Green onions, chopped 2 tsp. Red pepper flakes 2 tbs. Cilantro leaves, chopped 2 tbs. Ginger, chopped

Boil the noodles for 2 or 3 minutes in water until *al dente*. Plunge into cold water & then drain. Spread noodles on a large platter & sprinkle with the chopped pineapple. Mix the SAUCE ingredients & pour over the noodles. Sprinkle with the green onion, red pepper flakes, cilantro & ginger. Serve NOTE: Substitute pineapple tidbits for fresh if you want. You will need a large can. Garlic oil can be made by frying chopped garlic in oil until golden. Use, as a guideline, 1 part garlic to 4 parts oil. Do not strain the garlic.

CRISPY FRIED NOODLES

Serving Size: 6 Categories: Side Dish Thai Vegetarian 3 cups 4 oz. cup cup 4 tbs. cup 2 tbs. 1 tbs. 1 tbs. 3 tbs. cup 1 tbs. 2 each 1 tsp. Vegetable oil, for deep-frying Rice vermicelli -----SYRUP----Water Tamarind water lime juice Sugar -----SEASONINGS----Vegetable oil Onions, chopped Garlic, chopped Tomato paste Soy sauce -----TO FINISH----Bean sprouts Cilantro leaves, chopped Green onions, diced Red pepper flakes, optional Lemon wedges Heat the oil to very hot. Drop a handful of uncooked noodles into the hot oil. They will immediately puff up to several times their size. Turn them over & quickly fry the other side. The entire process only takes a few seconds. Do not let the noodles brown. Drain on paper towels. Make the SYRUP by combining the water & tamarind water with sugar in a small pot. Cook over medium heat until it thickens. Prepare the SEASONINGS by heating 1-tbs. vegetable oil in a wok or skillet. Add the onion & garlic & stir-fry until lightly browned. Add the tomato paste & soy sauce & stir-fry a further 3 minutes. Clean the bean sprouts & remove the roots if you want. Place the noodles in a large bowl & pour the SYRUP & SEASONINGS mixture over them at once & mix thoroughly with your hands. Add the bean sprouts, cilantro & green onions & mix again, being careful not to break the noodles into too small pieces. Sprinkle with the red pepper flakes if desired & serve with the lemon wedges.

Curry Soup Noodles

Categories: Thai, Pasta, Soups Yield: 4 servings 1 lb. 2 tbs. Thin Chinese-style fresh wheat noodles (preferably with egg) Vegetable oil

3 Cloves garlic, chopped 1 tbs. Red Curry Paste (See RECIPE) c Thick coconut cream lb. Chopped boneless chicken meat, preferably dark cup 2 cup 2 tsp. tsp. 3 tbs. 1 tsp. 1 cup 1 tsp. 2 2 Medium coconut milk Chicken stock Indian curry powder Turmeric powder Thai fish sauce (nam pla) Sugar Shredded cabbage Lemon juice

Green onions, coarse chopped Lemons cut into wedges

This makes a hearty, slurpy bowl of Thai-style noodles. BRING 3 QUARTS of salted water to a boil. Add noodles; stir to separate strands. Bring water to a second boil and cook 30 seconds longer. Pour noodles into a colander. Rinse thoroughly with running cold water. Drain. Shake off excess water. Distribute among 4 small soup bowls. In a saucepan, heat the oil and add the garlic; gently saut until lightly brown. Add the Simple Red Curry Paste. Lightly saut for a minute. Increase to medium-high heat and add the thick coconut cream; stir continuously until the cream reduces and becomes oil. Add chicken; saut lightly and break up the lumps. Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce and sugar. Simmer for 5 minutes. Add the cabbage and cook 30 seconds longer. Just before serving add lemon juice. Pour the soup over the noodles. Top with green onions. Serve hot with a squeeze of lemon juice.

DRUNKARDS NOODLES
GUEYTEOW PAD KI MOW
Serving Size: 2 Categories: Thai Vegetarian Pasta Main dish 2 tbs. 1 2 small 4 oz 1 small 1 med. 4 Oil Garlic clovefinely chopped Fresh red or green chilies finely chopped Sen yai noodles Onioncut into segments Tomatocut into segments Kaffir lime leaves roughly chopped

6 Sweet basil leaves 1 tsp. Dark soy sauce 2 tbs. Light soy sauce tsp. Sugar 1 small Sweet red or green pepper finely chopped In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilies and fry until the garlic is golden brown. Add the noodles, stir, add the remaining ingredients and stir well until the peppers begin to cook but are still al dente. Turn on to a dish.

Hot-and-Sour Dry Rice Noodles

Sen Lek Dom Yum Haeng
Ingredients 1 tsp. ground dried red chilies 6-10 chopped fresh Thai chilies (prik kee noo) Juice of 2 fresh limes 1 Tbs. vinegar 2 Tbs. roasted chili paste (nahm prik pow) 2-3 Tbs. fish sauce (nahm bplah), to taste cup ground pork lb. fresh thin rice noodles (gkuay dtiow sen lek) 3 cups bite-size lettuce leaf pieces cup thinly sliced boiled pork, or barbecued pork cup thinly sliced cooked pork liver cup chopped unsalted roasted peanuts 1 stalk green onion, cut in thin rounds (use both white and green parts) 2 Tbs. chopped cilantro Mix the two kinds of chilies, lime juice, vinegar, roasted chili paste and fish sauce together. Set aside. Spread the ground pork loosely over a wire-mesh strainer with handle and dip in hot boiling water until cooked through, stirring to break into bits. Drain and set aside. Cook the noodles quickly by blanching in hot water for a few seconds. Drain and toss with the hot-and-sour sauce. Dish into individual serving bowls lined on the bottom with lettuce pieces. Arrange the sliced pork, pork liver slices and ground pork over the top of each serving. Sprinkle with chopped peanuts and garnish with green onions and cilantro. As a breakfast food or for lunch, this recipe serves two to four. Notes and Pointers: This dry noodle dish can easily be converted into soup noodles by adding a broth made by simmering pork bones with some crushed garlic, cilantro roots and ground white pepper, and lightly salted with light soy sauce, sea salt or fish sauce. For added flavor and sweetness, cook the pork meat, liver and ground pork in this broth. Adjustment in the amount of fish sauce, lime juice, vinegar and nahm prik pow in the chili sauce may be needed as the broth will likely dilute the intensity of the sauce. If you are not able to find fresh, thin rice noodles, substitute with a lb. of dried rice noodles. Soak first to soften, then cook in boiling water to the firmness you like. This may take a few minutes. This recipe makes a very spicy batch of noodles. For milder palates, simply cut back on the amount of both dried and fresh chilies, or strain out the chilies and use only the liquid part of the sauce. For a change, use chicken, shrimp or a combination of seafoods in the place of pork.

THAI-FRIED NOODLES AND SAUCE

KWITIAOW PHAD THAI
Serving Size: 6 Categories: Main dish Appetizers Fish c Peanut or corn oil 7 oz large raw shrimp, shelled 4 oz Firm bean curd (tofu), diced 3 tbs. Preserved sweet white radish chopped 3 tbs. Sliced shallots 4 Eggs 11 oz Rice or cellophane noodles** c Chicken stock 3 tbs. Dried shrimp, chopped 1/3 c unsalted peanuts, chopped 4 Scallions, sliced 15 oz Bean sprouts -----SAUCE----1 c Water c Tamarind juice 1/3 c Palm sugar 1 tbs. White Soya sauce **(Sen lek or woon sen), soaked in cold water for 7 to 10 minutes, if dried Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 cup. Set aside to cool. Heat the oil in a wok or pan until very hot, then add the prawns and bean curd and stir-fry lightly for 1 minute. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute, then add the noodles and chicken stock. When the noodles are soft (about 2 minutes), add the dried shrimp, peanuts, spring onions and bean sprouts. Add the sauce, fry for a couple of minutes and serve. Serve accompanied by chopped peanuts, chopped dry chilies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small saucers.

MEE KROB
SWEET THAI NOODLES
Serving Size: 6 Categories: Pasta c Water 1 c Sugar (white granulated) 1 c Vinegar (white) 1 t Salt lb. Dried shrimp (Kung Haeng) 8 ea. Serrano chilies 1 bn. Green onions (whites only) 8 oz Tofu, firm or extra firm 3 ea. Eggs 2 c Vegetable oil (approx. amount) lb. Rice noodles (very thin) 1. Combine the water, sugar, vinegar, and salt in a small saucepan. Bring the mixture to a gentle boil and cook about ten minutes, until it forms a thin syrup. Set aside. 2. Put the dried shrimp in a sieve and rinse them thoroughly under running water. Set them aside in the sieve to drain. Remove the stems, but not the seeds, from the chilies. Slice the green onions and chilies lengthwise into thin strips and set them aside together. 3. Slice the tofu into -inch cubes and set aside. Beat the eggs lightly, until they are well mixed but not frothy. Strain through a fine sieve and set aside. 4. Pour about three inches of oil in a wok and heat it to 400 degrees F. Dry the tofu with paper towels and deep-fry it until the cubes are firm and light golden, but not dry and hard. Remove them from the oil and set aside to drain on paper towels. 5. Using the same oil, deep-fry the noodles a handful at a time. The noodles will puff up immediately and begin to turn brown in about ten seconds. (Note: these are the same type of noodles that are used to make Chinese chicken salad.) Be careful not to let them burn. They should be light golden and very puffy. If they do not expand immediately upon touching the oil, the oil is not hot enough. If they turn dark immediately, the oil is too hot. Scoop the noodles out to drain on paper towels. Remove about half the oil from the wok and save it for another use. 6. Dribble the beaten, sieved eggs over the surface of the hot oil in the wok, to form narrow strands: holding the bowl of eggs in one hand, dip the other into the eggs, stretch it out about 12 inches over the oil, and let the egg run in a thin, steady stream from your fingertips while moving your hand in a circular motion so the surface of the oil is covered wit a thin net of egg. You will need to repeat this procedure about four times. The intent is to create a thin net of egg strands that will cook quickly without massing together. When the strands are set completely and light golden on the bottom, flip them over carefully and brown the other side. Remove from the oil and drain on paper towels. 7. Dry the shrimp thoroughly with paper towels. Using the same oil, deep fry the shrimp until they are just crisp and light golden, about three minutes. Be prepared for the very strong smell they produce as they fry, but dont be concerned, since the shrimp will taste nothing like they smell. (You may wish to

do this well in advance of the time your guests will arrive and set the shrimp aside to drain on paper towels.) They will form a great deal of foam while they are frying, and it will be necessary to use a strainer to lift them up occasionally to see how well they are cooking. Do not over cook them or let them get dry or hard! Remove them from the oil and drain on paper towels. Discard the remaining oil. 8. Clean the wok thoroughly and place half the sugar syrup from step 1 in it. Heat the syrup almost to boiling, but do not let it boil. Add half the noodles, half the egg nets (see the variation below), half the tofu, and half the shrimp. Mix gently until the syrup is absorbed, being careful to break the noodles as little as possible. Remove the mixture from the wok and place it on a serving platter. Repeat this step with the rest of the syrup, noodles, eggs, and shrimp. 9. Garnish the Mee Krob with the green onion whites and chilies. Serve immediately or hold it at room temperature for up to two hours. VARIATION: If the eggs have formed attractive nets (you should be so lucky!), you may drape them over the Mee Krob as a garnish rather than adding them in step 8.

MEE KROB
THAI CRISP FRIED NOODLES
Serving Size: 1 Categories: Pasta 2 bundles Rice vermicelli, about 8 ounces Oil for deep frying 1 lg. Onion, finely chopped 5 Garlic cloves, finely chopped lb. Pork fillet, sliced and cut into 1 long pieces 1 Whole chicken breast, boned, sliced and cut into 1 pieces. 6 Dried Chinese mushrooms (shiitake), soaked and finely sliced. 2 sm. Fresh chilies seeded and finely sliced. 3 tbs. Soy sauce. Juice from 2 limes. 2 tbs. Rice vinegar. 4 or 5 tablespoons sugar, granulated, brown or palm. 3 tbs. Fish sauce. 3 tbs. Small shrimps cooked or raw. 4 Eggs, beaten. Handful of bean sprouts 6 Green onions, finely chopped. 4 tbs. Fresh cilantro, chopped 2 Green onions, cut for decoration. Optional stuff: crab meat, bean curd, dried shrimp Tear noodles into handful bunches (inside a large shopping bag to avoid a mess). Heat oil and fry the noodles until they puff up. Flip over for a few seconds. Do this by bunches and drain in bag. Pour off oil, leaving 6 tablespoons in wok. Fry the onions and garlic lightly. Add pork and cook it through. Add chicken and fry until it turns white. Put in mushrooms and chilies and reduce heat. In a bowl, combine soy sauce, lime juice, vinegar, sugar and fish sauce. Add to wok and simmer until liquid is reduced by half and starting to turn syrupy. Add shrimp and cook for 1 minute. Push contents of wok to the sides and pour beaten eggs into center of wok. Let set for a minute then stir and add the bean sprouts and drained noodles. Toss LIGHTLY (the noodles are fragile) to mix ingredients and then let heat through. Transfer to serving platter and garnish with cilantro and green onions. NOTE: Rice vermicelli are also known as rice sticks or cellophane noodles depending on where you find them. All the Asian cuisines that Ive encountered have some variation of them. Use the thinnest you can find. Other kinds of noodles wont work. When they hit the hot oil, they kinda go whoosh and double or triple in size and turn a milky white. Kids really like to watch the process. The oil MUST be fresh and hot (375F to 400F) or the centers may be tough.

This recipe makes enough for 6-8 people. Id recommend halving it for less than that. Its a sweet/sour dish with the emphasis on the sweet. Very tasty and rich.

MY PAD THAI
Serving Size: 1 Categories: Thai 3 tbs. Distilled white vinegar 2 tbs. Water 2 tbs. Fish sauce 3 tbs. Tomato paste 2 tbs. Sugar tbs. Dried shrimp pounded to a powder 9 oz Flat rice sticks, 1/8 wide Vegetable oil 1/3 c Fresh sweet basil leaves (Thai or purple basil) 2 Red Serrano chili peppers seeded & very finely minced 4 Garlic clovesminced 1 lg. boned chicken breast halves cut crosswise into 3/8 inch thick strips OR 1 lb. Lean pork, cut into thin slices 3/8 inch by 2 inches 8 oz Small, cooked shelled shrimp 2 Eggslightly beaten 2 c Fresh bean sprouts beans removed c roasted, unsalted peanuts coarsely ground Cherry tomatoeshalved Lime wedges Mint sprigs OR sliced green onions Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl; mix until well blended and reserve. In a large pot, soak the noodles in enough water to cover. In a small skillet or pot, heat vegetable oil to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil. Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute; drain on paper toweling. Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender. Drain and rinse them well, then spread them on paper toweling to dry slightly. Head a wok or large skillet and add about 2 tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft. Add the chicken or pork and stir-fry until the chicken is almost opaque throughout or the pork is browned. Stir in the shrimp and the sauce and mix completely. Make a well in the center of the mixture and pour in the eggs. When they are almost set, scramble them evenly. Add half the noodles, thoroughly incorporating them into the mixture; stir in the remaining noodles and half the bean sprouts. Cook just until the bean sprouts are nearly wilted. Heap the meat and noodles onto a platter. Cover one half of them with ground peanuts and the other half with uncooked bean sprouts. Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil.

NAM PRIK CURRY NOODLES KANOM JIN NAM PRIK

Serving Size: 3 Categories: Thai Vegetarian Pasta
THE NOODLES AND VEGETABLES

8 oz White longxu noodles 4 oz Long beansfinely chopped 4 oz Morning glory (water spinach) roughly chopped 1 c Bean sprouts
NAM PRIK SAUCE

10 Shallots finely sliced into rings 5 Garlic cloves finely chopped c Dried split moong beans soaked in water for 6 hrs 2 Coriander roots 1 tbs. Red curry paste 1 c Coconut milk 2 tbs. Light soy sauce 1 tbs. Sugar 1 tbs. Tamarind juice 1 tbs. Lemon juice tsp. Chili powder 1 Kaffir limecut in half 1 c Water
FRIED DRY CHILIS

2 lg. Dried red chilies coarsely chopped Oil -- (reserved from above) Heat 2 tbs. (30 ml) of the oil until light haze forms, then fry half the shallots and half the garlic until crispy brown. Drain and set aside, keeping the oil for the Fried Dry Chilies. Drain the moong beans, place in a mortar, pound well to form a paste and set aside. In the mortar, pound together the coriander roots with the remaining shallots and garlic until paste forms then set aside. In a frying pan or wok heat the remaining unused oil, stir in the red curry paste and cook. Add half the coconut milk, stirring well, add the paste of coriander root, shallot and garlic and thoroughly mix. Add in the moong bean paste and stir well. Add the soy sauce, sugar and tamarind juice, lemon juice and chili powder, stirring constantly. Put the two halves of the kaffir lime into the mixture and continue to cook gently. Thin the remaining coconut milk with the water then stir in to the sauce and boil. Simmer for 1 minute. Quickly stir in the crispy shallot and garlic mix and immediately turn into a serving bowl. Save the remaining oil for the side dish. FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilies. Turn into a small serving bowl. Serves three.

NOODLES WITH VEGETABLE AND CURRY SAUCE

Serving Size: 2 Categories: Thai Vegetarian Vegetables Main Dish 4 oz Fresh white sen yai noodles c Beansprouts 1 sm. Bundle long beans chopped into 1 lengths 1 med. Broccoli stem sliced lengthwise 1 c Coconut milk 1 tbs. Red curry paste 1 t Curry powder tsp. Sugar 1 tbs. Tamarind juice 1 tbs. Roast peanuts, crushed 1Shallotfinely chopped GARNISH Potato rounds extra-finely sliced deep-fried until golden brown and set aside This dish is a specialty of Narind and Warochun at their restaurant The Lemon Grass, Sukhumvit Soi 24, Bangkok. In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside. In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl. Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato.

PAD THAI - MIDSUMMER THAI DINNER

Categories: Pasta, Poultry, Seafood, Thai, Main dish Yield: 4 Servings 8.00 oz Broad rice noodles 2.00 tbs. Fish sauce 3.00 tbs. Lime juice 2.00 tbs. Sugar 1.00 tbs. Tomato ketchup 0.50 tsp. Red chili flakes 0.25 c Vegetable oil 1 tbs. Garlic; chopped 8.00 med. Shrimp; peeled/deveined 8.00 oz Boneless chicken breast diced 2.00 Eggs; beaten 2.00 c Bean sprouts 3.00 Green onions; slivered 2.00 tbs. Toasted peanuts GARNISH Coriander sprigs 1.00 Lime; in 8 wedges 0.50 c Bean sprouts Fresh chilies (opt.) A national noodle dish of Thailand. It is now served in many trendy restaurants. It is a personal dish - you can add ingredients that you like, and make it as spicy or tart as you wish. Can be used as a basis for a stir fry of leftovers. Rice noodles are available at most ethnic Asian and gourmet stores. Soak noodles in warm water for 20 minutes, drain and reserve. Combine fish sauce, lime juice, sugar, ketchup and chili flakes. Reserve Heat a wok or large skillet on high heat and add oil. Stir in garlic, cook 10 seconds, and then add shrimp and chicken. Stir-fry until all ingredients are cooked, about 3 to 4 minutes. Add eggs and toss together until scrambled. Add noodles to the wok. Mix well to combine all ingredients. Pour in reserved sauce. Cook, stirring constantly, until noodles are soft and tender. If they appear dry, add up to cup water. Stir in bean sprouts, green onions and peanuts, and fry for one more minute. Taste for seasoning, adding more lime or chili as needed. Serve Pad Thai garnished with coriander, lime wedges, bean sprouts and optional chilies.

Pad Thai Noodles

Categories: Polkadot, Faylen, Rice/pasta, Thai Yield: 2 Servings 7 oz Flat Rice Noodles 3 tbs. Nuoc Mam 2 tbs. Tomato Sauce, canned 2 tsp. Rice Vinegar 2 tsp. Granulated Sugar 3 tbs. Oil 1 tbs. Garlic, minced 1 tsp. Chili Pepper Flakes lb. Pork or Chicken, ground lb. Shrimps, raw, with shells 2 Tofu Cubes, fried 2 Eggs, beaten 1 c Bean Sprouts, rinsed, dried Place noodles in hot (not boiling) water. Let soak for 10 minutes, drain. In small bowl, combine Nuoc Mam, tomato sauce, and vinegar. Stir in sugar to dissolve. Heat 2 tablespoons of oil in wok or large frying pan over high heat; cook garlic and chili pepper flakes for 15 seconds. Add pork (or chicken) and shrimp. Stir-fry until pork and shrimp change colour. Add tofu pieces and Nuoc Mam mixture to wok, bring to a boil. Add drained noodles and toss until well coated in sauce. Transfer to a warm serving platter. Add remaining oil to wok; add eggs and cook for 10 seconds. Scramble eggs and add bean sprouts. Return noodles to wok and thoroughly stir to mix eggs with noodles. Continue to cook until eggs are set. Arrange noodles on serving plate and garnish with chopped fresh coriander, coarsely chopped peanuts, minced green onions and chilies, chopped dried shrimps. Serve immediately.

Pad Thai Stir-Fried Rice Ribbon Noodles

Categories: Thai, Pasta Yield: 4 servings 1 tbs. Small dried shrimp-(optional) 6 oz Dried flat rice noodles (see note) 1 Inch cubes fried tofu, cut-into -inch slices 4 tbs. Vegetable oil lb. Medium shrimp, shelled and deveined Big pinch chili flakes 1 Boneless chicken breast half, skinned, thinly sliced Handfuls bean sprouts, -tailed 3 To 4 tablespoons chicken-broth or water, as needed 3 Garlic cloves, minced 3 tbs. Yellow bean sauce 4 Green onions, trimmed, cut into 2-inch lengths 3 tbs. Tomato paste 2 tbs. Fish sauce 1 To 2 tablespoons distilled vinegar 2 tbs. Sugar 3 Eggs 2 tbs. Chopped preserved radish soaked in warm water for 10 Minutes, drained (optional) GARNISHES: 2 tbs. Coarsely chopped roasted-peanuts Chili flakes 2 tbs. Coarsely chopped fresh-coriander leaves 2 Limes, cut into wedges Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chili flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should dry-coat the noodles.

Transfer to a platter and serve with a sprinkling of chopped peanuts, chili flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating.) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled Chantaboon rice sticks. PER SERVING: 490 calories, 20-g protein, 50-g carbohydrate, 21 g fat (3 g saturated), 210-mg cholesterol, 1,258 mg sodium, 3 g fiber.

PAD THAI WITH SHRIMP

Serving Size: 1 Categories: Pasta, Seafood 8 oz Small size rice noodles 3 tbs. Tomato sauce OR tamarind paste 2 tbs. Vegetable oil 1 tbs. Pickled radish 3 tbs. Sugar 1/3 c Water or chicken stock 1 Egg 3 tbs. Fish sauce lbs. Shrimp, cleaned and shelled Handful bean sprouts (fresh) chopped once or twice 2 oz Green onions cut into inch pieces 2 tbs. Finely chopped peanuts 1. Soak the rice noodles in cold tap water about 20 minutes, until they are springy. Then drain in a colander until needed. 2. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a sieve to remove bits of bark, etc. 3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up. 4. Add the noodles, small portions at a time, and that water/stock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessaryit will cook out. Dont be easy on the noodles ~-chop them with the spatula or spoon some to separate them. It may help to toss the noodles like a salad, to get them coated. 5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to clump, so stir or toss like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. Youll know its done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning. 6. Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve.

Pad Thai
Makes 2 servings

Ingredients
12 Jumbo Shrimp 3 oz. Dry Rice Noodle (3 - 5 mm) 2 oz. Fresh Bean Sprouts 1 oz. Chopped (1") Green Onion 3 oz. Fish Sauce 3 oz. Oyster Sauce 3 Vinegar 2 Tablespoons Sugar 2 Tablespoons Preserved Turnip 2 Tablespoons Crushed Peanuts 1 Tablespoon Paprika 2 Large Eggs 1 Teaspoon Red Chili(if you like it HOT) 1/2 Lemon

Technique
Pre-soak the noodles for at least 30 minutes in room temperature water. They should be soft yet firm. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir-Fry for approximately 45 seconds or until all ingredients are mixed together and the noodles are wilted. Add the Fish Sauce, Oyster Sauce and vinegar. Follow with the Bean Sprouts, Green Onions and Red Chili. Stir-fry quickly ensuring everything in mixed together. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noodles de glaze with only 2-oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

PAD WOON SEN - stirfried glass noodles with

vegetables
INGREDIENTS: 150 gms cellophane noodles (dried weight not cooked) 3 tbs. vegetable oil 1 clove garlic, finely chopped 1 carrot, thinly sliced 3 tbs. water or stock stalk small celery, sliced 50 gms Chinese cabbage, shredded 1 tbs. oyster sauce 1 tbs. fish sauce 1 tsp. sugar a pinch pepper PREPARATION: Soak noodles in warm water for 5 minutes. Drain well. Set aside. Heat oil in a wok. Stir-fry garlic until golden. Add carrot and stir-fry for 1 minute. Add water, celery, cabbage, sauces, sugar and pepper. Stir gently. Cook for 1 to 2 minutes. Add noodles. Toss, so that the ingredients combine well and noodles heat through. Serve immediately.

SPICY THAI NOODLES

Serving Size: 4 Categories: Oriental Main dish 8 oz Dried rice noodles c Vegetable oil 3 ea. Cloves garlic, minced lb. Chicken breast diced lb. Shrimp deveined, diced 2 ea. Eggs, beaten 2 c Bean sprouts 1/3 c unsalted peanuts, ground Sauce 1/3 c Ketchup 3 T Chinese fish sauce 2 T Lemon or lime juice 2 t Soy sauce 1 t Chili sauce or chili paste 1 t Granulated sugar Garnish 3 ea. Green onions, thinly sliced Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir-fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir-fry until well coated. Garnish with onion

Stir Fried Rice Noodles with Tofu & Egg (Pad Thai)
Serving Size: 1 Categories: Oriental Poultry Lb. Thai Flat Rice Noodles -- (bahn pho)* Oil For Deep Frying Lb. Firm Tofucut into tiny cubes C. Peanut Oil Tbsp. Chopped Garlic C. Skinless Boneless Chicken Breastvery thinly sliced Lb. Shrimp, Peeled and Cut In Half The Long Wa 2 Eggsbeaten 1 Tbsp. Dried Shrimp Powder -- * Tsp. Freshly Ground Black Pepper 3 Tbsp. Dry-Roasted Salted Peanutsfinely chopped 2 Tbsp. Freshly Squeezed Lime Juice 1 Tbsp. Sugar 6 Tbsp. Thai Fish Sauce -- * C. Tamarind Sauce -- (recipe follows) 2 Tsp. Red Chili Paste with Garlic -- * 2 C. Fresh Bean Sprouts Garnish 2 Limes Quartered 1/3 C. Fresh Cilantro Leaves 3 Scallionschopped 4 Tbsp. Dry-Roasted Peanutsfinely chopped Start this dish by preparing the Tamarind sauce (recipe follows). Set it aside to cool. Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees F and deep-fry the tofu. Be sure to pat the tofu dry on a paper towel first so that it will not spatter fat on you. Drain the tofu and set aside. Heat a large wok and add the peanut oil, garlic, and chicken. Stir-fry for a few minutes and then add the shrimp, drained noodles, beaten eggs, and deep-fried tofu. Toss well and stir-fry for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and stir-fry for a few more minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish. Serves 4-6. available at some Asian markets

NOTES: Ive never been able to find shrimp powder, so I buy dried shrimp and grind them to a powder in my food processor

THAI GLASS NOODLES

YAM WOON SEN
Serving Size: 4 Categories: Pasta 2 oz Dried mung bean noodles 1 tbs. to 2 tbs. vegetable oil 1 Whole chicken breast, boned, skinned and coarsely chopped Salt and pepper to taste 1 Fresh red or green chili, chopped 3 tbs. Lime juice 2 tbs. Nam pla (Thai fish sauce) 1 t Sugar 3 Shallots, peeled, thinly sliced c Fresh coriander leaves 6 oz Cooked bay shrimp Shredded lettuce 1 tbs. to 2 tbs. crisp-fried shallots (optional) This recipe comes from the Oriental Hotel in Bangkok, location of the Thai Cooking School. It has been adapted for the American cook. With this recipe its necessary to use mung bean glass noodles rather than based on rice flour. Check the ingredients on the package when buying. Put mung bean noodles in a bowl and pour in lukewarm water to cover. Let soak until soft and pliable (about 15 minutes). Drain. Add noodles to a large pot of boiling water. Reduce to medium heat; cook until noodles are plump and glass like (3 to 5 minutes). Drain in a colander; rinse with cold water; drain again. Cut into 3 or 4 inch lengths. Chill. Pour oil into a hot wok or skillet. Add chicken; saut until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chili, lime juice, Nam pla, sugar, shallots and coriander; pour over noodles and mix thoroughly. Add chicken, shrimp and chilled noodles; mix well. Serve on a bed of shredded lettuce. Garnish with the optional crisp fried shallots. Serves 4 to 6. NOTE: Crisp fried shallots are available in Asian grocery stores. San Francisco Chronicle 8/29/90. As far as the crisp fried shallots go, theyre easy to make. Just fry some sliced shallots in a little oil until theyre browned and crisp. I wouldnt hesitate to substitute dried onion flakes fried in the same way... I add them to a lot of Thai soups for an extra flavor accent. Good stuff!

Thai-Style Stir-Fried Noodles

Pad Thai Ingredients lb. dried -inch-wide gkuay dtiow or rice noodles (also known as ban pho to the Vietnamese) 2-3 Tbs. peanut oil for stir-frying 3-4 cloves garlic, finely chopped 2 shallots, thinly sliced (or substitute with half a small onion) lb. fresh small shrimps, shelled and butterflied; or use a combination of half shrimp and half pork meat, cut into thin matchstick strips cup firm pressed tofu, cut into strips about 1-11/2 inches long, inch wide and inch thick 2-3 Tbs. small dried shrimps 2-3 Tbs. sweetened-salted radish chopped 1-2 tsp. dried red hot pepper flakes, to taste 2 eggs 2 Tbs. fish sauce ( nahm bplah), to taste 1 Tbs. white vinegar 2-3 Tbs. granulated sugar, to taste cup chopped unsalted roasted peanuts 1 cup fresh bean sprouts cup garlic chives, cut in 11/2-inch-long segments (optional) Garnish: to 1 cup fresh bean sprouts 1 lime, cut into 6 wedges cup coarsely chopped roasted peanuts A few cilantro sprigs 2 stems green onions, cut into 3-inch segments Soak the dried rice noodles in tap water for about 40 minutes to 1 hour, or until the noodles are limp but still firm. While the noodles are soaking, prepare the rest of the ingredients for the stir-fry. When ready to make your pad thai, drain the soaked noodles and heat a wok over high heat until it begins to smoke. Add the oil and swirl to coat the wok surface. Allow the oil to heat up. When hot, toss in the chopped garlic and sliced shallots (or onion) and saut 10-15 seconds. Add the pork (if using), stir, cook a few seconds, then add the tofu. Saut another 10-15 seconds and follow with the shrimps. Stir. Then add the dried shrimps, chopped sweetened-salted radish and hot pepper flakes. Stir and mix well. Toss in the noodles and stir-fry with the ingredients already in the wok. After one to two minutes, or when the noodles begin to change texture and soften, push the mass up along the side of the wok, add a teaspoon of oil to the cleared area and allow to heat up a few seconds. Crack the eggs into the oiled area, using the edge of the spatula to break the yolks. Allow the eggs to set, turning them over as needed until they are cooked. Avoid scrambling.

When the eggs are set, cut with the spatula into small chunks and toss in with the noodles. Sprinkle fish sauce and sugar over the noodles. Mix well, then add the vinegar and continue to stir-fry. If the noodles feel dry and still too firm to your liking, sprinkle a tablespoon or two of water over them. Add the chopped roasted peanuts, stir, then toss in the bean sprouts and chives. Stir well and cook until the vegetables are partially wilted. Taste and adjust flavors to the desired salty-sweet combination. Transfer noodles onto a serving platter, or dish onto individual dinner plates. Serve with raw bean sprouts, lime wedges, extra chopped peanuts, cilantro and green onions. Before eating, squeeze lime juice over each serving. Serve while still warm. As a one-dish meal for breakfast or lunch, this recipe makes enough for two to four. Notes and Pointers: You might be interested to know that there are as many ways to make pad Thai noodles as there are cooks, geographical regions and moods. In many areas of central, northern, and northeastern Thailand the preference is to flavor the noodles lightly during cooking with vinegar (not tamarind) so that the refreshing liminess of fresh lime juice squeezed on the noodles just before eating comes through clean, sharp, and clear. Instead of vinegar and granulated sugar, fur on instance, other sources of sour and sweet may be used, such as tamarind and palm sugar. In Thailand many noodle shops and restaurants use light soy sauce instead of fish sauce; sweetened black soy sauce in combination with sugar; or usually ground dried chilies made from darkly roasted whole chilies. American restaurants frequently use ketchup in their pad Thai. (You might enjoy reading Kasmas comments on what constitutes authentic Thai food in The Spirit of Thai Cooking. Textures and oiliness can vary, too, so play around with the recipe to get the combination of flavors and textures you prefer. Pad Thai and noodle dishes do not lie at the heart of Thai cuisine - they are fast food like hamburgers and hot dogs in the west. Pad Thai, in fact, is not the Thai peoples favorite noodle dish. If you prefer softer noodles, soak dried noodles in hot water. However, with some brands of noodles, this may result in soggy pad thai. If you prefer your noodles al dente, it is preferable to soak in cool tap water, adding liquid to the stir-fry as needed to cook to the desired texture. The pad thai served in many American Thai restaurants is liberally flavored with ketchup. Use this ingredient if you wish as some cookbooks advise, though it is the exception rather than the rule in Thailand. Some noodle shops use black soy (the semi-sweet kind) in their pad thai; others use the orange chilli sauce called prik Sriracha. Textures and oiliness can vary, too, so play around with the recipe to get the combination of flavors and textures you prefer. Add your own touches to create your own version.