As a fundraiser - hubby and I are, with another couple, hosting a dinner for 10 and I think we are going Thai and using this Pad Thai recipe as the main dish - we love it
Also hoping that a coconut cake would be appropriate for dessert - I have a good recipe.
All input/ideas/recipes is greatly appreciated!
GALLEYGIRL’S PAD THAI (w/ my adaptations)
(I usually double or triple the sauce recipe)
1/2-lb. dry rice stick noodles (I like kinda thick ones)
1/4-cup rice vinegar
1/4-cup fish sauce
1 Tbsp. sesame oil
1/4-cup sugar
1 tsp. chili powder
1 Tbsp. vegetable oil
2 cloves chopped garlic
1/2 lb. raw shrimp, peeled and chopped in halves or thirds
2 boneless chicken breasts (my addition)
2 eggs, beaten
4 chopped scallions
1/4-lb. bean sprouts (or more)
3 Tbsp. chopped cilantro (or more!)
1/2-3/4 cup chopped salted peanuts
fresh lime
If you do all the prep before - the dish comes together in about 15 minutes.
Boil water - pour over the rice sticks, and soak for 15 minutes. Drain right before you use them.
Cut chicken into into very thin strips, then cut strips into thirds or so.
Mix vinegar, fish sauce, sesame oil , sugar and chili powder in a little bowl.
Heat vegetable oil in a wok. Add garlic. Cook chicken until just barely pink, remove to plate. Add shrimp and cook til they turn pink. Remove. Next put in beaten eggs, stirring constantly until set (you can use a little more oil, if you need it). As soon as just set (they look a bit runny because of the oil - definitely add another 2 tsp. of oil or so) throw chicken and shrimp back in. Add the drained noodles, and stir-fry for a minute or so.
Add the vinegar mixture and scallions, mix, cook for a minute or so. Add the bean sprouts, cook for another minute or two.
Add half the cilantro (definitely use more cilantro) and half the peanuts and stir together. Put in plates or bowls, and top with remaining cilantro and peanuts. Squeeze fresh lime juice over the top.
Source galleygirl at chowhound.com
Also hoping that a coconut cake would be appropriate for dessert - I have a good recipe.All input/ideas/recipes is greatly appreciated!
GALLEYGIRL’S PAD THAI (w/ my adaptations)
(I usually double or triple the sauce recipe)
1/2-lb. dry rice stick noodles (I like kinda thick ones)
1/4-cup rice vinegar
1/4-cup fish sauce
1 Tbsp. sesame oil
1/4-cup sugar
1 tsp. chili powder
1 Tbsp. vegetable oil
2 cloves chopped garlic
1/2 lb. raw shrimp, peeled and chopped in halves or thirds
2 boneless chicken breasts (my addition)
2 eggs, beaten
4 chopped scallions
1/4-lb. bean sprouts (or more)
3 Tbsp. chopped cilantro (or more!)
1/2-3/4 cup chopped salted peanuts
fresh lime
If you do all the prep before - the dish comes together in about 15 minutes.
Boil water - pour over the rice sticks, and soak for 15 minutes. Drain right before you use them.
Cut chicken into into very thin strips, then cut strips into thirds or so.
Mix vinegar, fish sauce, sesame oil , sugar and chili powder in a little bowl.
Heat vegetable oil in a wok. Add garlic. Cook chicken until just barely pink, remove to plate. Add shrimp and cook til they turn pink. Remove. Next put in beaten eggs, stirring constantly until set (you can use a little more oil, if you need it). As soon as just set (they look a bit runny because of the oil - definitely add another 2 tsp. of oil or so) throw chicken and shrimp back in. Add the drained noodles, and stir-fry for a minute or so.
Add the vinegar mixture and scallions, mix, cook for a minute or so. Add the bean sprouts, cook for another minute or two.
Add half the cilantro (definitely use more cilantro) and half the peanuts and stir together. Put in plates or bowls, and top with remaining cilantro and peanuts. Squeeze fresh lime juice over the top.
Source galleygirl at chowhound.com