plansrme Posted September 17, 2012 Share Posted September 17, 2012 I made my first pad thai last night out of Quick and Easy Thai. It was excellent, and easy, and I am encouraged. But I have a couple of questions already and also would welcome any general tips on Thai cooking. Here are my questions: 1. Stir-frying rice noodles--some tips, please, on how not to have them end up soggy. Mine were fine, really--no one complained, but I think they could be better. I steeped them in boiling water for 5 minutes, as per the recipe and the instructions in the book. I doubled the recipe, though--could that have been the problem? Just too much stuff in my wok? It did not seem crowded. The recipe said to add a little broth to keep them from sticking, and I did--a couple of tablespoons at the most--but maybe that was too much. Or do I just need to practice? 2. Is there a particular type of fish sauce that everyone in the know uses? I am using something I picked up at Whole Foods, but I know fish sauce is like wine to connoisseurs, and I want to use a good one. 3. Where in the world can I get tamarind liquid? Whole Foods does not have it. If I have to order it, will I have more than one recipe in which to use it? Again, I welcome any general tips. Terri Quote Link to comment Share on other sites More sharing options...
Dolphin Posted September 17, 2012 Share Posted September 17, 2012 Tamarind is available at speciality Asian and Indian Stores. Indian stores are also a great place to get other spices (you would not believe how cheap their bay leaves are!) Cut the chicken long and very thin at an angle across the breast. Quote Link to comment Share on other sites More sharing options...
plansrme Posted September 17, 2012 Author Share Posted September 17, 2012 Tamarind is available at speciality Asian and Indian Stores. Indian stores are also a great place to get other spices (you would not believe how cheap their bay leaves are!) Cut the chicken long and very thin at an angle across the breast. Great idea. I am sure we have a Indian grocery nearby. There is a Mediterranean one very close, so there must be an Indian version I've never noticed before. I'll keep my eyes open. Terri Quote Link to comment Share on other sites More sharing options...
SailorMom Posted September 17, 2012 Share Posted September 17, 2012 I get my tamarind on Amazon :) The only other tip I have is to only cook the meat in small batches, and I'm still trying to get the noodles right as well :) Quote Link to comment Share on other sites More sharing options...
Belacqua Posted September 17, 2012 Share Posted September 17, 2012 Some good fish sauces are Golden Boy, Tia Chang, and King Crab. Quote Link to comment Share on other sites More sharing options...
Amira Posted September 17, 2012 Share Posted September 17, 2012 Yes, you should be able to find tamarind. I've found it even in some pretty remote places in the US. Personally though, I don't much like the liquid. I prefer to get tamarind paste/pulp and soak it myself. It doesn't take much more time and tastes much better. It looks like a brown slab when you buy it. I use tamarind in many different recipes. I don't have a favorite fish sauce brand (I generally buy Tiparos though), but I do prefer Thai to Vietnamese. I've never added liquid when I've stir-fried rice noodles. Not all coconut milk is the same. Try a couple of different brands to figure out what you like. Thai food is easy to make if you just get a few basics, and all those basics can be used for other regional cooking too. Quote Link to comment Share on other sites More sharing options...
plansrme Posted September 18, 2012 Author Share Posted September 18, 2012 Thanks, everyone. I took notes. Now off to practice those noodles... Terri Quote Link to comment Share on other sites More sharing options...
Spy Car Posted September 18, 2012 Share Posted September 18, 2012 I made my first pad thai last night out of Quick and Easy Thai. It was excellent, and easy, and I am encouraged. But I have a couple of questions already and also would welcome any general tips on Thai cooking. Here are my questions: 1. Stir-frying rice noodles--some tips, please, on how not to have them end up soggy. Mine were fine, really--no one complained, but I think they could be better. I steeped them in boiling water for 5 minutes, as per the recipe and the instructions in the book. I doubled the recipe, though--could that have been the problem? Just too much stuff in my wok? It did not seem crowded. The recipe said to add a little broth to keep them from sticking, and I did--a couple of tablespoons at the most--but maybe that was too much. Or do I just need to practice? Get the wok hotter before you start cooking. I would not add liquid (other than oil or small amounts of seasoning). 2. Is there a particular type of fish sauce that everyone in the know uses? I am using something I picked up at Whole Foods, but I know fish sauce is like wine to connoisseurs, and I want to use a good one. I have "Flying Horse on Earth" brand. I like it, but don't claim to be a fish-sauce connoisseur. 3. Where in the world can I get tamarind liquid? Whole Foods does not have it. If I have to order it, will I have more than one recipe in which to use it? Ditto the Indian food market as a source of Tamarind. I also agree with Amira that I would make your own tamarind for either fresh tamarind (in the pod) or with tamarind paste (sold in blocks wrapped in plastic). Bill Quote Link to comment Share on other sites More sharing options...
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