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| Posted: Fri Apr 1st, 2011 08:27 pm |
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1st Post |
Melchar
Administrator
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PAHT THAI = one serving
dry rice stick noodles
oil [i prefer peanut oil]
1 egg
minced garlic
'meat' [shrimp. chicken, pork, beef, tofu]
fish sauce
sugar
bean sprouts
green onions
dry roasted peanuts
lime
boil enough water to cover roughly 4-6 ounces of dry rice stick noodles
after water boils, remove from heat and add noodles so they can soften
in pan scramble 1 egg in 1 T oil with 1/2 t minced garlic, then set aside
in same pan quick cook 4 ounces raw meat analogue & set it aside beside egg
<<if using already cooked shrimp, etc, just keep it set aside>>
drain rice noodles
in same pan heat 1 T oil with 1/2 t minced garlic, 1 T fish sauce, 2 t sugar, and add rice noodles. Stir to evenly coat with sauce until noodles are opaque [1-2 minutes], then add scrambled egg, 'meat', 1 cup bean sprouts, 2 green onions diced into inch lengths, stir and cook about 1 minute, then plate food. Sprinkle with a handful of dry roasted peanuts and serve with lime wedges
/color]
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| Posted: Fri Apr 8th, 2011 08:27 pm |
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2nd Post |
Vargr
Vargr
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This sounds quite good!
I put the book you mentioned in your journal on order from Amazon, as well as a small selection of Thai/Indian special ingredients that our somewhat more "ethnically challenged" market chains here in CO Springs wouldn't likely carry. Things like powdered kahfir lime leaves, tamarind paste, etc.
I know the recipe you posted doesn't employ any of those. But from others I've read, those ingredients are common for many Thai dishes, and I suspect a touch of them here and there, perhaps even a dash in your recipe above, might add some interesting elements.
Looking forward to trying that one out! As well as many more. I just love Thai, Indian, and many other ethnic dishes!
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