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Showing posts from March, 2005

Recipe - Pad Thai

Some people have suggested that recipes would be good on my blog, I'm now putting the recipe up! I am writing down what I did, not exactly what was on th original recipe. So this is a modified version of the Pad Thai recipe in the book The Best Recipe.

2 Tbsp Tamarind paste
3/4 cup boiling water
3 Tbsp fish sauce
1 Tbsp rice vinegar
3 Tbsp sugar
4 Tbsp peanut oil
8 oz vermicelli
2 large eggs
1 large boneless skinless chicken breast, sliced thinly.
1 medium shallot minced
2 Tbsp dried shrimp
2 Tbsp pickled daikon (Thai style)
6 Tbsp chopped roasted unsalted peanuts
9 oz bean sprouts
5 medium scallions green parts only chopped
1/4 cup loosely packed chopped cilantro leaves
salt to taste

1. Rehydrate tamarind paste in 3/4 cup of boiling water and soak rice noodles in hot tap water for at least 20 minutes. soak dried shrimp in hot tap water for 10 minutes.
2. Drain and finely chop the dried shrimp. Pinch off heads and tails of the bean sprouts. Wash clean.
3. Strain soaked tamarind paste (now pulpy) and …
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Pad thai with a bowl of hot daikon, carrot, and pork spareribs soup -- a nice home dinner on a cold winter night!
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Finished plate
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Ingredients for pad thai!

Homey Asian Food

Pad Thai

For some reason I have been craving Thai food recently. Even when I was in Taiwan I went to a Thai restaurant with my mom. I don't care much for the Thai spiciness that lingers forever on the tongue. What I love is the interesting dance by very different flavors imparted by a variety of ingredients: basil, coconut milk, lime, mint, and fish sauce, just to name a few. In fact, I remember Nigella Lawson once said that it is easy to go on a low-calorie or low-fat diet with southeast Asian food because there are many layers of flavors, and the food tastes good without the help of high amounts of fat.
I love the dish Pad Thai because it is just like that – layers of flavors and textures – you get the sweet and sour, not just the typical vinegary sour, but the tanginess from tamarind seeds; you also smell the intoxicating fish sauce fragrance, too much of which is murderous, but the right amount gives the sophisticated savory sense, not unlike the use of anchovies. Texture-wise, …