-=> Quoting Dave Drum to Jim Weller <=-

 DD> I also recommend seeking out Colonel Ian Philpott's recipes from the
 DD> Chile-heads mailing list. They constitute a master's course in Thai
 DD> cuisie.

I actually have several of them in my archives; I just haven't
gotten around to using them. I was on that list for years.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kai Pad Ki Mao (Drunkards Noodles and Chicken)
 Categories: Chicken, Shrimp, Thai, Noodles, Tofu
      Yield: 4 Servings
 
      6 oz Wide rice ribbon noodles
           -(sen yai)
    1/4 c  Chopped shrimp
    1/2 c  Chopped chicken
    1/4 c  Firm tofu, cut into
           -small cubes
      1 tb Chopped garlic
      1 tb Chopped shallots
           -(purple onions)
      1 tb Yellow bean sauce
      1 tb White (rice) vinegar
      1 tb Fish sauce
      4 tb Palm sugar
      1 tb Lime juice
      1 tb Prik phom (ground
           -red chillis)
    1/4 c  Bean sprouts
      1 tb Chopped mixed red and green
           -prik chi fa (jalapenos)
      1    Coriander plant, chopped
      1 c  Bai gaprao (holy basil
           Leaves)
      2    Bulbs of pickled garlic,
           Thinly sliced (garnish)
      4    Red jalapenos, julienned
           -(garnish)
 
  Ki Mao dishes can be bar snacks or a stomach liner before
  embarking on a serious night's drinking. Others are late night
  hangover cure meals. As is often the case it could equally well
  be prepared with beef or pork.

  Soak the noodles in water for about 15 minutes; take about a third
  of the sen yai and cut the ribbons into short pieces (about 2"
  long). The remaining two thirds of the noodles should be plunged
  into boiling water, and cooked until "toothy" then removed and
  placed on the serving plate.
  
  If desired the tofu can be marinated in some dark soy to which a
  couple of sliced chilies are added.
  
  The third of the noodles that have been chopped are fried in hot
  oil until crispy.
  
  The remaining ingredients, except the pickled garlic, are stir
  fried in a medium hot wok until cooked through (if you want the
  sauce thickened add a little rice flour or corn starch) and then
  poured over the boiled noodles. The fried noodles and the pickled
  garlic are then added as a garnish.
  
  From: Colonel I. F. K. Philpott

MMMMM

Cheers

Jim

... 5 AM is when it changes from very late to very early.

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