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Pad Thai Recipe

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This recipe for Pad Thai is from Family Favorites for MitchnDarby, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Oil: Sesame Seed, Coconut, Grape Seed or Olive oil.
Thai curry paste: Red curry or Panang
Meat: Sliced pork, chicken or steak (or Tofu!)
Fresh Ginger, Yellow Onion and/or Garlic
Mushrooms: White, large or baby Portabellas
Bok Choy or Napa Cabbage, Bell Peppers (any color), Baby Carrots
Bean Sprouts
Rice Noodles: Thick or Thin
Coconut Cream (large can)
Fish Sauce and Soy Sauce
Directions:
Directions:
Heat oil (2 T) in wok or large pan with curry paste (1-5T=1-5Star!)
Mince ginger and garlic and add to oil/paste mixture
Brown choice of meat in mixture then add hardest veggies and sliced mushrooms first
Cut onions, peppers and carrots julienne style (thin slices) and add to mix
Heat should be medium high (sizzling!) stir frequently
Add soy and fish sauce to taste and to cool down a too hot pan!
Add thinly sliced Napa cabbage and/or Bok Choy
Add Coconut Cream and bring to boil and Stir in bean sprouts
When starting the oil also heat a large pan of water with 1T of oil. Time the noodles to be done when the sprouts are added. Serve together.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I took a Thai cooking course in Northern Thailand where they taught us how to make the paste from scratch, but it is such a laborious process even the best Thai restaurants use the paste you can buy at Asian markets. I prefer the kinds without MSG!

 

 

 

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