doug's sorta pad thai

Categories
None
Yield
1 servings
MeasureIngredient
12 ounces Fresh Shanghai type egg noodles
1-lb block of firm tofu; weighted and drained of most of the water
Carrott; shredded
1 cup Bamboo shoots; shredded
Habs; seeded and chopped fine, (wear gloves, or suffer)
Jalapenos; seeded and cut into 2 inch long shreds
Spring onions; shredded
Sprigs of gai lan; or 1 bunch of fresh spinach, washed and shredded, up to 3
12  Prawns; depending on size, cleaned and de-tailed, (up to 18)
1 tablespoon Thai red curry paste
1 tablespoon Fish sauce; up to 2
1 tablespoon Natural smooth peanut butter
Fresh basil leaves; up to 12
¼ cup Chicken stock; (up to 1/2)
2 tablespoons Peanut oil

with apologies to the late Colonel! Soak the noodles in very hot water, then drain and keep moist. Weight the tofu and when mostly dry, cut into 1 inch by 2 inch pieces. Shred carrot, bamboo shoots, spring onions, gai lan(or spinach) and set aside. Prepare peppers. Mix the curry paste, fish sauce, peanut butter and ¼ cup of chicken stock, and then add the peppers to this. Set the shredded basil leaves to one side, and make sure you have everything ready to go, because you must fly with this, when the wok is ready, so heat the wok on high, and when a drop of water sizzles, go for it! Put the oil in the hot wok, throw in the prawns, stir fry until just pink, and remove them. Add the curry paste mixture and stir fry this for no longer than a minute, then throw in the vegetables, and then the tofu...stir fry this carefully, maintaining high heat, put the reserved prawns back in, check for liquidity, and add the rest of the stock, if needed, and the reserved noodles. Carefully mix all together, and serve with Thai rice, placing the basil shreds over the dish. This looks complicated but it really isnt, once you get everything together. Preparing takes most of the time....should serve two with left overs(maybe)

Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Jun 13, 1999, converted by MM_Buster v2.0l.

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