Hi Lisa, I'm not sure if the recipe you are referring to is in this thread that I started last year but I am ASHAMED that I never got around to making the pad thai. I must put this on the to try list again.

Tracey

Here is a link that might be useful: pad thai

Lisa, the search feature always helps absolutely none, it's pretty much useless. I get better results if I Google gardenweb pad thai, sometimes.

I made it once and didn't care for the noodles, I ought to revisit it too.

Annie

Here's one that I've made several times that came from here. I like to double the sauce and usually cut back on the Siracha. Also, I think the noodles need to be boiled for a couple of minutes, soaking doesn't seem to get them soft enough for us. Enjoy :-)

Becky

* Exported from MasterCook *

PAD THAI � Cindy Mac

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound shrimp or chicken breast cut into thin -- bite size pieces
8 oz. dried rice noodles
2 tablespoons peanut oil
2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons brown sugar
1 tablespoon hot chili sauce (Siracha)
1 tablespoon rice vinegar
4 cloves garlic -- finely minced
1 egg -- beaten
6 green onions -- sliced diagonally
1 cup fresh bean sprouts
3 tablespoons peanuts -- chopped (3 to 4)
3 tablespoons cilantro -- chopped
lime cut into wedges

Prepare everything in this order:
MAKE sauce with fish sauce, lime juice, sugar, chili sauce and vinegar.
CHOP the garlic, green onions, peanuts and cilantro; set aside in separate bowls.
SOAK the noodles in warm water to cover for 10 minutes. They should still be a little hard when drained.
HEAT wok or large skillet on high; add oil. Saut� the shrimp or chicken, then half of the green onions. Add garlic momentarily, then add the egg and scramble quickly. Add the drained rice noodles and toss to coat. Add the sauce mixture and let cook for 30 seconds. Add remaining green onions, bean sprouts, peanuts, and cilantro. Serve with lime wedges.

http://ths.gardenweb.com/forums/load/cooking/msg0210045231425.html

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I use a recipe that is loosely based on one that Lythonde posted a few years ago:

Chicken Pad Thai Fried Noodles

Ingredients:
8 oz. dried rice noodles
12 oz. chicken meat (or shrimp)
3 tbsp corn starch (or flour)
1/8 tsp cayenne (optional)
3 tbsp grape seed oil or peanut oil, approx.
4 cloves garlic, thinly sliced or chopped
1 small bunch bok choy, leaves reserved separately (or one cup bean sprouts)
1/3 cup Thai preserved cabbage, rinsed and drained � press out all excess moisture
2-3 Serrano peppers, thinly sliced, seeds removed
3 oz. Savory baked tofu or tempeh, sliced 1/8" thick and cut into 1/2" x 1/4" pieces
2 tbsp dried shrimp, ground
2 eggs, lightly beaten with
2 tsp soy sauce
4-5 green onions, thinly sliced, including green parts
1/4 cup chopped Thai basil

Sauce:
2 tbsp tamarind paste
1/4 cup water
1 tsp granulated sugar
1 tbsp dark soy sauce
2-1/2 tbsp Thai fish sauce
2 tablespoons fresh lime juice
1 tablespoon rice vinegar
2 tbsp Thai curry paste or 1 tbsp Chinese chili paste*
1/4 cup chopped cilantro

For Garnish:
chopped cilantro
coarsely chopped dry roasted unsalted peanuts (optional � I serve these on the side)

Place the rice noodles in a large bowl, cover them with cold water, and allow them to soak for about one hour. After they have soaked, drain them well and dry with a clean dish towel or paper towels. Keep them covered until you are ready to fry them. I dried them in a salad spinner that I lined with paper towels, and them I left them in the spinner, covered, until I was ready to use them.

While the noodles are soaking, make the sauce. Dissolve the tamarind paste in water, using a pestle or other blunt object (such as wooden stomper for a meat grinder) and then strain through a coarse strainer or run through a food mill. Scrap the softened paste off the bottom of the strainer/mill, and put into a pyrex measuring cup or small bowl. Add the sugar, 1 tbsp soy sauce, fish sauce, lime juice, rice vinegar, curry paste (or chili paste), and cilantro and stir to combine. At this point you can taste it for seasoning and add a bit more soy sauce if you think it needs it. Set aside.

Cut the chicken into small, bite-sized pieces. Combine the cayenne with the cornstarch, and dredge the chicken pieces in the mixture.

Heat 1 tbsp of the oil in a wok. Stir-fry the garlic for about one minute, and add the chicken pieces, one at a time. Stir with very long stir-fry chop sticks. When the chicken is done remove and set aside. Leave whatever oil remains in the wok.

Make sure the rest of the ingredients have been sliced/chopped and are lined up in order of addition. Remove the green part of the bok choy and reserve it chopped with the green onions. In order add the
Bok choy (white part only)
preserved cabbage, rinsed and drained
Serrano peppers
baked tofu or tempeh
dried shrimp
drained rice noodles
stirring with the long chopsticks to distribute evenly. You may need to add the extra oil as you go along. After the noodles have been brought up to temperature (about 3-4 minutes or so), add the sauce, stir to combine, and push the entire mixture to one side of the wok with a wooden spoon. Add the egg/soy sauce mixture to make scrambled eggs in the bottom of the wok. When the eggs are soft set, stir them into the rest of the mixture, using the chop sticks.

Lastly, add the green onions and bok choy greens, fry for about one minute more, and then add the basil. Serve with garnishes on the side or on top. I omit the peanuts for myself, and I serve the peanuts in a small dish at the table for others to add as they like.

*If you use Chinese chili paste, you may want to omit the Serrano peppers. The Thai curry paste that I use (Prik Kaeng) is not very hot, and is made from chili extract, lemon grass, garlic, onion, and shrimp paste. I would not recommend using a Massaman curry paste that has more ingredients than that.

Serves 4

Lars

That was it, Tracey.
Well, I didn't find that one in time, but I did find one similar. It turned out really good. I will soak the noodles a little longer next time. They were a little al dente for the kids.
I made 1 pan mild and in the second pan, I fried some dried red chilis in the oil before I put the chicken in.
The only thing I didn't put in were the eggs because I didn't have any on hand. Other than that, it was delicious.
Thanks, everyone, I have put these recipes in a folder for my next try.
Lisa