How do you make Pad Ped?

Question

In Detroit, many Thai restaurants carry a curry dish simply called Pad Ped. You can get it with many types of meat but it seems to always include onions, green and/or red bell peppers, mushrooms, eggplant, coconut milk and curry (I think it is red curry but I may be wrong). It is usually served with plain steamed rice. I have search hi and low on the web for a recipe for this dish. I have looked at dishes with Pad Ped in the name but have not found one which is similar. I have been to Thai restaurants in other cities and Pad Ped is not on the menu. Can anyone please help with how I would prepare this type of dish? Thanks

Answer 1

here it is

Pad Ped Mu (Stir Fried Pork)

Ingredients

1 lb Belly pork; cut into small  1 tb Nam prik pao (roasted chilis  

2 c Long beans; cut into 1"  1 tb Garlic; minced  

1/2 c Prik yuat (green Thai bell  1 tb [palm] sugar  

1/2 c Prik yuat daeng (red Thai  1 tb Prik ki nu (green birdseye  

3 tb Red curry paste  1 ts Black pepper; freshly ground  

3 tb Fish sauce  

Instructions for Pad Ped Mu (Stir Fried Pork)

From: "Colonel I.F.K. Philpott" Date: Thu, 04 Jul 1996 11:21:52 -0700 This dish is made with belly pork. There are a number of reasons for this: on the pragmatic level the Thais tend to use all of an animal, and this is a way of using the rather fatty belly pork.

Secondly the style of cooking means that the dish is cooked in the pork fat itself, which enhances the flavor, and thirdly, the fatty meat absorbs the additional flavors and so tastes better. My wife prepared this for our dinner last night, and cooked it in an iron wok, as always. The pork tends to stick, and so it is quite a difficult job cleaning up afterwards. Consequently I am going to suggest that you use a non-stick stir fry pan or sautee pan for this dish if available. The wok or pan should be quite hot, so as to sear the pork and render the fat quickly. If the pan is too cold it will tend to become leathery and "chewy". My recipe notes indicate that the sliced chilis are optional. You can also reduce the amount of red curry paste used quite substantially without too much adverse affect on the authenticity of the dish. The sliced prik yuat are a Thai variety which is hard to find outside Thailand. Known as the Thai Bell Pepper, you could easily substitute ordinary bell peppers for this ingredient. The long beans used in Thailand are known as tua phak yao. I have seen these sold in the West as "Yaks Tails". If unavailable ordinary green long beans can be used. Method: Heat a wok (see above), and then add the belly pork and stir fry until it turns brown, and the fat crispens and reduces. If it becomes too dry add a very small amount of peanut oil. Add the curry paste, and stir fry to combine, then add the fish sauce, chili oil, garlic, sugar, chilis and pepper, and stir fry for about two minutes stirring continuously to combine the flavors and mix well. Add the bell peppers and stir fry until they just begin to soften, then add the long beans and stir fry until heated through (about 30 seconds). Serve with steamed white [jasmine] rice.

http://www.bigoven.com/119778-Pad-Ped-Mu...

(*-*)

Answer 2

This is the basic Pad Ped recipe, you can add beef or pork, chicken, fish, shrimp, tofu............

Pad Ped

4 tablespoons red curry paste

2 tablespoons palm sugar

1 and 1/2 cans (19 ounces) coconut milk

1 teaspoon thin thai soy sauce

1/8 teaspoon white or rice vinegar

1/4 teaspoon salt

1/2 cup thai or sweet basil

1/4 cup bamboo shoots

1/8 cup red bell peppers (or green)

1/2 cup shiitake mushrooms, stems removed

1/4 cup peas (sweet or snow peas)

1/4 cup carrots

1/4 cup zucchini

1 medium onion

2 teaspoons white sugar

3 kaffir lime leaves (chopped)

1 pound purple eggplant sliced (or 1 pound thai eggplant)

Cook the curry paste and palm sugar in a wok until it begins to boil.

Add soy sauce, vinegar, lime leaves, coconut milk and salt and return to boil. Reduce heat to low and add onion, mushrooms, bamboo shoots, peas, carrots, zucchini, bell peppers, white sugar, and eggplant, cook until done (about 5 minutes). Then add basil and serve with steamed thai jasmine rice.

To vary the spice level of this dish, add more red curry paste and crushed dry thai chillies.