Podspadthai Recipes

PAD THAI

Steps:

• Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
• Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.

PEA POD SOUP

Steps:

• Melt the butter in a small skillet and "sweat" the onions on low for about 5 minutes, until they are soft. Add them to the warm stock.
• Bring the stock to a boil.
• Add the pea pods & peas, seasoning with salt, pepper, and sugar as desired.
• Bring the stock to a boil for about 6-8 minutes.
• Toss in the mint and then run the soup through the blender until it's smooth.
• Strain to remove the strings. (Running them through the berry screen of a food strainer works beautifully.)
• Garnish with bacon crumbles for a little something to bite.

SNAPPY PEA PODS

Steps:

• In a large skillet, saute mushrooms and onion in oil until crisp-tender. Add the remaining ingredients. Bring to a boil; cover and simmer for 2-4 minutes or until peas are crisp-tender. Serve with a slotted spoon.

POD'S PAD THAI

Steps:

• Cook noodles in boiling water for 3 minutes, or until tender.
• Drain.
• Rinse with cold water and drain again.
• Set aside.
• To make sauce, combine ketchup, soy sauce, lime juice, brown sugar, vinegar, oil and crushed red pepper flakes in a small bowl.
• Set aside.
• Heat oil in a large, non-stick wok or skillet over medium heat.
• Add onions and garlic.
• Cook and stir until onions are tender, about 3 minutes.
• Add sauce and bring to a boil.
• Add cooked noodles, bean sprouts, carrot, green onions and cilantro.
• Mix well.
• Cook until noodles are heated through, about 2 minutes.
• Srpinkle individual servings with chopped peanuts.