ISO: ISO: Suggestions on what else to serve with Pad Thai?

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deb-in-mi

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On Sunday we are having two couples over for Pad Thai (with Shrimp and Chicken). One couple is bringing an onion-cucumber salad (don't know what the other is) and I was also going to serve steamed brocolli (with Asian drizzle sauce). Any other ideas what to serve?

Thank you! Deb

 
Snow peas! This one is on my to-try list: Sesame Snow Peas

SESAME SNOW PEAS

1/2 lb snow peas (Chinese pea pods)
2 teaspoons dark sesame oil
2 teaspoons vegetable oil
2 green onions, cut into 1/4 inch slices
1/2 teaspoon grated fresh ginger or 1/4 teaspoon ground ginger
1 medium carrot, but into matchstick pieces
1 teaspoon soy sauce
1 tablespoon sesame seeds, toasted

To de-stem peas, pinch off stem end from each pod and pull strings down pod to remove, if present. (Young tender pods may have no strings). Make a "V-shaped" cut at opposite end of pod.
To stir-fry, place wok or large skillet over hight heat.
Add sesame and vegetable oils, swirling to coat sides. Heat oils until hot, about 30 seconds.
Add onions, ginger, peas and carrot.
Stir-fry 4 minutes or until peas are bright green and crisp-tender. Stir in soy sauce.
Transfer to warm serving dish. Sprinkle with reserved sesame seeds.
Serve immediately.

4 servings

http://www.recipezaar.com/190896

 
Here's another: Crunchy Asian Salad

CRUNCHY ASIAN SALAD

Ingredients:

1 cup snow peas (sliced thinly)
1 cup bean sprouts
1 carrot (peeled and sliced thinly)
1 red pepper (seeded and sliced thinly)
1 handful cilantro (chopped)
1 tablespoon mint (chopped)
2 green onions (sliced)
1 handful shredded coconut
1 handful peanuts
1 tablespoon peanut butter
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon sesame oil
1 teaspoon chili sauce
1 lime (juice and zest)

Directions:

1. Mix the snow peas, bean sprouts, carrot, red pepper, cilantro, mint, green onions, shredded coconut and peanuts in a large bowl.
2. Mix the peanut butter, soy sauce, brown sugar, sesame oil, chili paste and lime juice and zest in a small bowl.
3. Pour the dressing on the salad and toss.

http://closetcooking.blogspot.com/2008/01/crunchy-asian-salad.html

 
I'm not sure you need any more. Pad thai already has veggies, protein and starch, and all

the many textures. Your friends' cucumber salad is a perfect complement, being fresh and crisp and simple. (Often in the East a papaya or green mango salad is served before or with -- something sour/tart to prepare the mouth for all the flavors to come -- but you wouldn't want two similar salads.)

If your recipe doesn't already include vegetables, you could incorporate your broccoli or Meryl's suggested snow peas into the pad Thai rather than serve separately.

Or you could start with a clear spicy-sour soup. Again, nothing too busy. Simmer some Thai or other peppers in chicken stock until spicy enough for you, strain, stir in lime juice and chopped cilantro/mint/basil. You could also serve this alongside the pad Thai, for sipping.

A tropical fruit or custardy dessert would round things out nicely. But in general, I wouldn't overdo the number or complexity of dishes. It's not rare to eat nothing else besides a full bowl of pad thai.

 
Oops...almost missed this Heather. I don't have a T&T of my own as

my Thai friends would always bring it to any gathering we had when we lived in Saudi. All of us traveled to Thailand often and Sticky Rice with Mangos was extremely popular so we were so happy that one of them would bring it along. It really is a very simple dessert and there are lots of recipes on line. The most important thing is to use a short grained rice which has a lot of starch. That is what makes it a sticky rice. I linked to one recipe here. I have many Thai cookbooks and all the recipes are the same. A very basic recipe. Hope this is helpful.

http://thaifood.about.com/od/thaidesserts/r/thaidessert.htm

 
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