Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. It should be reddish and brownish in color. Not bright red and oily like I've seen in the US. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad...
this is a fried fish with tamerind sauce.
2 Servings, Prep Time: 20 Minutes, Total Time: 25 Minutes
2-4 chili peppers
3 sprigs cilantro Optional
2 tablespoons fish sauce
2 cloves garlic
2 1/2 tablespoons sugar
1 tablespoon tamarind paste...
this is one that is easy and great to eat. you can use any kind of fish. fillet the fish and remove any bones and cut into chunks, then use a food processor to start a paste. add the other ingredients and finish the paste, reserving the green beans. blend them in after in a bowl.
we have many types. It doesn't take a lot of equipment to make sausages, I use a baking syringe with a long nozzle, as I don't have a sausage maker.
This sausage is chicken, with rice as the filler, and the spicy Thai basil as the flavouring. you don't need chili if you can get this basil. if...
this is quick and really tasty.
6 cups torn romaine lettuce
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
3/4 cup sliced celery
2/3 cup light coconut milk
1 tablespoon brown sugar
2 tablespoons creamy peanut...
this a pretty good recipe. it's low fat if you use peanut oil.be sure you have a spatula or wok shovel that can scrape the bottom of the wok. all the turning should be done from the very bottom up. it helps to push everything all to one side occasionally and then lift and blend. keeps the rice...