| Moderated by: Vargr, shadowcat-x, boojum | ||
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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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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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