Ing’s Thai Cooking
Thursday, February 9, 2012 9:34 pm
Thank you again for having me over. I love your pad Thai and your company.
My wife loved your pad Thai so much so that she would like the recipe. Could
you share it with her?
The following is Ing’s pad Thai recipe. I think I am going to open the new page on my website called “Ing’s Thai Cooking” John recommended this to me once before. If you or your wife have any problem just give me a call or email me. The time of cooking can be longer or shorter depending on your preference. In general Thai people like to use a lot more oil than me but I like to use as little oil as I can. When I was young inThailand there was no chicken or other meat in pad Thai, only ground died shrimp. It can become a vegetarian dish if one omits the meat and ground dried shrimp and use soy sauce instead of fish sauce.
Ing’s Pad Thai
- Marinate fresh chicken breast, cut in thin pieces or use fresh shrimp
- Half a pound of Thai dry rice noodles, I prefer large width noodles, soak in warm water until soft and drain, not too soft.
- Two eggs
- ground roasted peanuts, cut 1 inch matchsticks of fried firm tofu
- ground dried shrimp
- Vegetables: onions, bean sprouts, scallions, mushrooms, carrots, broccoli, string beans or any vegetables you like, Thai people use only onions, scallions and bean sprouts.
- Fresh vegetables to eat with cooked Pad Thai: lemon or lime, lettuce, spinach, fresh bean sprouts, coriander and scallion
- Thai clear soy sauce, Thai people use fish sauce
- Oil, I used olive oil
- rice vinegar and sugar
- Chopped fine preserved Chinese or Thai turnip
- Cook on medium or high heat, I prefer high heat and low down to medium or low if it is going to burn the ingredients.
1… Put 3 table spoons of oil in frying pan, heat up then add one large chopped onion for few minutes,
2… Add 1 cup chicken and 2 cups of cut vegetables (or more as you like) except bean sprouts and carrots, cook for 3-5 minutes or until chicken is cooked.
3… Then add noodles, 3 table spoons of soy sauce, 2 table spoon of vinegar, 1 table spoon of sugar and 3 table spoons of chopped fine preserved turnip (If you cannot find it just eliminate it). Cook for 3- 5 minutes until the noodles are soft.
4… Make a small circle space at the middle of frying pan and add 1 table spoon of oil for one minute then add 2 eggs, stirring & cooking egg for 1 minute then put mixture of noodle, vegetables and chicken over the egg. Wait for 1-2 minutes then mix the egg with the other ingredients.
5… Add 2 cups bean sprouts and ½ cup of shredded carrot and stir the mixture for 1-2 minutes.
6.. Then add 3 table spoons of ground peanuts and 1 table spoon of ground dried shrimp and one half cup of fried tofu (add more if you wish) stir all the ingredients gently together..
Ing’s pad Thai is ready to eat with fresh vegetables. Chop fine scallions and coriander to put on top of pad Thai after cooking. Add lime or lemon juice before eating, some prefer to add more ground peanut and dried shrimp. Lime or lemon juice, soy sauce and sugar are added as taste. Most of Thai people will never eat pad Thai without ground hot chili. ENJOY! Bonaparte!
It is good that both of you like the same kind of food, what you can do is go to get the ingredients together, come home and cook together. Telling each other jokes while you are cooking and then when it is done both of you so tired you do not want to eat. Sorry I was wrong I mean to say that then you can have candle light dinner with beautiful music in the background. That will be a quality time for both of you (forget about your kids they can eat left over).
Thanks for the chocolate, John & I got hooked on it. John said hide them for me. I think I will hide them in my belly!
Friday, February 10, 2012
I found some of my old drawings of vegetables from 1997 which are suitable for my cooking page.