"Whirled Peas" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Christine Dabney said:
koko said:
I'm going to try it other places and make it myself before I give up and decide I just don't like Pad Thai.
This is the infamous recipe from one of the 4th of July cook-ins that Ray Bruman had. I heard that the person (Keith Rickert) that made this dish got several marriage proposals because of this dish...😉
I clipped this recipe back in 1996 also. I can attest that it is very, very good when made exactly as written. Can somebody tell me what "sliced salted radish" is? I assume it's some kind of daikon radish, but I get a deer in the headlights look when I ask for sliced salted radish in an Oriental grocery. I just used sliced fresh daikon.
You'll need to mail order some of the ingredients. Tamarind paste is one, and the salted radish is a common one, too. I'd also suggest the Thai fish sauce. The stuff you can buy in stores is very weak compared to the real thing. A whiff should fry the hairs in your nose, that's the good stuff.
Looks like it might not have been cooked hot enough - charred bits are part of the flavour.
Even allowing for regional variations, Pad Thai can be hard to get right. I've had plenty of good ones and plenty of bad ones, even in Thai restaurants. It's not just about getting the ingredients right, but also the temperature and the timing. And tamarind is essential imo.
The best recipe I've found is Brian Kane's, at gumbopages. This is closest to the ones I had in Thailand:
Do you have to use Cilantro in this dish (I hate the stuff-tastes like soap).......any alternative replacements or can it just be left out? Thanks Maureen
"Christine Dabney" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Michael \'DawgThree\ said:
Christine Dabney <[email hidden]> dropped this news:[email hidden]: in rec.food.cooking
Quoted message said:
Quoted message said:
>> I heard that the person (Keith Rickert) that made >>this dish got several marriage proposals because of this dish...😉 > >Not only that, he had the entire newsgroup swooning.
And not only that, but one of the proposals came from Kay Hartman. That shows you how GOOD his Pad Thai was...LOL.
Christine
Okay, so how is it I've never met Keith? Ya'll been keeping him prisoner in the kitchen or what... 😉
He hasn't been active in rfc in years and years.....
Looks like it might not have been cooked hot enough - charred bits are part of the flavour.
snip to my lou
Quoted message said:
K
Now I know it wasn't made right. Not only did it not have any charred bits, the shrimp was still translucent looking. I thought they were forgotten and added too late to cook through.
Should I have known better than to order a Thai dish in a Chinese restaurant! I did it anyway and am I sorry.
I've never had Pad Thai before, and I couldn't resist it. The ingredients in the recipes I've read have the things I really like, so how could I not like the completed dish.
There are two Chinese restaurants in our town. One is not very good and the other is worse. One of them recently diversifies and advertised that they had Thai food. We ordered some one night. It turned out to be the usual crappy stir fried fair with a slight Thai taste. It was better than some of their Chinese dishes, but it sure wasn't Thai.
I suggest you try again. Most pad thai I've had was quite tasty, but I agree that a Chinese restaurant probably isn't the best example of Thai food.
Pad Thai I have had in Thai restaurants was always delcious. Thai dishes I had from the local Chinese restaurant was foul.
I wouldn't say the pad Thai I've had in Thai restaurants is always delicious, and I tend to use that as one of my tests of new (to me) Thai eateries. I will say that Thai food elsewhere tends to be not at all worthwhile (and that is being kind. Depending on the chef(s), what you get at pan-Asian places also tends to be bad.
