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Fishandseafood - Pad Thai Post by :seongbae Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2802

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Fishandseafood - Pad Thai

Serves 4 as a noodle course or 2 as a main course

8 oz. Thai rice noodles
1/4 cup tamarind paste
1/4 cup warm water
4 oz. skinless, boneless chicken breast
4 oz. fried tofu
6 tbsp. roasted unsalted peanuts
3 tbsp. fish sauce
2 tbsp. sugar
2 tbsp. lime juice
1/2 cup vegetable oil
1 tsp. chopped garlic
8 large shrimps, shelled and deveined (50 oz)
1 cup bean sprouts
2 stems green onion, cut into 1-inch pieces
1/2 tsp. roasted chilies
Strips of red pepper
Fresh coriander leaves
Wedges of lime

Soak noodles in plenty of cold water for at least 1 hour.

Combine tamarind paste with a 1/4 cup warm water in a small bowl and let soak for at least 15 minutes.

Slice the chicken into 1/4-inch strips. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice. Reserve.

Slice the fried tofu into 3/4-inch cubes. Reserve.

Blend or process peanuts into coarse meal. Reserve.

Return to your reserved tamarind paste in its water. Mash it and transfer the mud-like mixture to a strainer set into a bowl. Mash and push with a spoon, forcing liquid to strain into the bowl. Scrape off the juice that clings to the underside of the strainer. You will have about 5 tbsp. of tamarind juice. Add to it the fish sauce, sugar and lime juice. Beat to thoroughly mix and reserve. Discard the solids left in the strainer.

Heat oil in a wok (or large frying pan) until it is just about to smoke. Add garlic and stir, letting it cook for about 30 seconds. Add chicken and stir-fry for 1 minute. Add tofu and shrimps and stir-fry for 1 more minute. Break eggs into wok and let them fry without breaking them up for 1-2 minutes.

While eggs cook, quickly drain the noodles and then add to wok, giving them a quick fold, stir-frying for 1 minute from the bottom up. Add reserved tamarind juice, etc. (from step #6) and continue stir-frying, mixing everything together for 1-2 minutes. Your noodles will have subsided to half their original volume and softened up to al dente.

Add about 2/3 of the reserved ground peanuts and stir. Add about 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and take off heat.

Transfer noodles to a serving dish and sprinkle with roasted chilies. Top with the rest of the ground peanuts, the rest of the sprouts, some strips of red pepper and fresh coriander leaves. Stick a couple of lime wedges on the side and serve immediately.

Recipe from: Simply Thai Cooking
Wandee Young and Byron Ayanoglu
Robert Rose, Inc.

Notes: 5 tbsp. ketchup can be used instead of tamarind paste.
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3 tablespoons red wine vinegar 1 tablespoon lemon juice 1 clove garlic -- minced 2 tablespoons parsley -- chopped, fresh 2 scallions -- finely chopped 1 tomato -- peeled, seeded and diced 1/2 cup olive oil salt and pepper -- to taste 1 red pepper -- cut into strips 1 1/2 cups chicken -- cooked, chopped 1/2 pound shrimp -- cooked 1/2 pound chorizo -- cubed 2 cups chicken stock 1 cup rice -- white 1/4 teaspoon saffron Mix together first 9 ingredients. Add red pepper, shrimp, chicken and chorizo. Set aside. Bring stock to a boil. Add rice and saffron.

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1 (8 oz.) pkg. medium egg noodles 1 (8 oz.) carton sour cream 1 (10 ounce) can cream of mushroom soup, undiluted 1 tsp. dillweed 1/4 c. sliced green onions 1/4 c. sliced black olives 1 c. (4 oz.) shredded Cheddar cheese, divided 1 (16 oz.) pkg. frozen shrimp (peeled and deveined), thawed and drained Cook noodles; drain and set aside. Combine sour cream, soup and dill in a large bowl. Add onions, olives, 1/2 c. cheese and shrimp. Mix well and stir in noodles. Place in a lightly greased shallow 2-qt. casserole.Cover and bake at 350 for 30 minutes.