Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: barbecued, basil, chinese, course, crisp, egg, fried, garlic, know your onion, know your onions, knowyouronion, knowyouronions, main, noodle, noodles, onion, onions, pork, shitake, thai | No Comments »
Cook the egg noodles in a pan of rapidly boiling water for 2-3min until just tender. Drain and set aside. If using dried mushrooms, soak them in hot water for 20min and drain. Cut them in quarters. In a hot wok or large frying pan, heat the oil, add the chopped garlic, grated ginger and chopped chillies. Stir for 1 min. Add the thinly sliced pork and cook for 3 min. Add the egg noodles and the mushrooms, tossing with 2 wooden spoons. Season with fish sauce, lime juice and sugar. Cover and steam for 30 seconds. Sprinkle with basil, the crisp fried garlic and onions.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipe with image, recipes | Tags: bean, chillies, chives, course, fish, garlic, know your onion, know your onions, knowyouronion, knowyouronions, lime, main, noodle, noodles, pad, peanuts, pork, prawn, prawns, red, rice, sauce, shrimp, shrimps, sprouts, thai | No Comments »
Soak the noodles in warm water for 10min, until soft. Drain and reserve. In a hot wok or large frying pan, add the oil,H75 the chopped garlic, chopped chillies, and thinly sliced pork. Stir-fry for 2min. Add the prawn and cook for 3min. Stir in the chopped garlic chives and rice noodles. Toss. Add the fish sauce, lime juice, sugar and beaten eggs, tossing with two wooden spoons until heated through. Finish the dish with the sprouts, coriander and peanuts.
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: bean, bell, cabbage, carrot, carrots, course, curd, fried, garlic, ginger, green beans, know your onion, know your onions, knowyouronion, knowyouronions, main, noodle, noodles, pepper, rice, soy, stir, thai, tofu, vermicelli | No Comments »
Soak the mushrooms in warm water for 20 min. Drain and slice. Seed the bell pepper and cut it into thick strips. Halve the carrot crosswise. Cut into thin slices and then strips. Cut the green beans in half and the fried tofu in dices. Pour boiling water over the vermicelli and soak for up to 4min, until soft. Drain. In a hot wok, add the oil, chopped garlic, grated ginger and tofu. Stir-fry for 1 minute. Add the remaining vegetables, except the sprouts, and cook for 2 minutes. Season with the sugar, fish and soy sauces. Add the vermicelli, bean sprouts and cabbage, tossing with 2 wooden spoons. Cover and steam for 30 seconds. Serve.
