14oz dried rice noodles, soaked in water for 40 minutes
1/2 lb (1 cup) pork, thinly sliced
approximately 6 tblsp cooking oil
3 cloves garlic, crushed
1 cup Chinese broccoli (or broccoli, cauliflower, carrots or mushrooms), cut into 1″ pieces
2 eggs, beaten
3 tbsp oyster sauce
1 tsp black soy sauce
2 tbsp light soy sauce
2 tsp sugar
1/8 tsp ground black pepper
I added siracha, extra soy and teryaki sauce too
Combine all the sauce ingredients and add the sliced pork. Marinate the meat in the sauces at room temperature while preparing the other ingredients.
Heat 1/2 tablespoon of cooking oil in a wok over high heat, add one of the cloves of smashed garlic, stir briefly (about 30 seconds), then add the cut vegetables and cook stirring constantly until partially cooked, but still firm. Remove from the wok.
Heat 4 tblsp cooking oil in a wok over medium heat until hot. Add the remainder of the garlic cloves, stir briefly. Then add the noodles and stir fry another 2-3 minutes until brown and soft, remove from the wok to a plate.
Add 1 tblsp oil to the wok, when hot add the marinated pork and eggs, stirring to cook through and combine. Then add the vegetables and stir fry to combine. Then add the noodles and stir fry to combine and if possible char the noodles until a little crispy on the edge (this may require more oil then you like!).
Serve hot with small condiment bowls of ground dried red chilis, sliced green chilies in white vinegar and white sugar.
Posted in thai
Tagged noodles, thai
4 ounces thin rice noodles (needs something crunch, cooked noodles didn’t work…)
2 tablespoons roasted peanut oil or vegetable oil
Juice of 3 limes, plus lime wedges for serving
4 teaspoons teriyaki sauce (I used much more)
1 small red or green jalapeno pepper
1 2-inch piece ginger, peeled
Finely grated zest of 1 lime
1 medium red onion, thinly sliced
2 medium bell peppers (1 red, 1 yellow), thinly sliced
1 pound ground turkey
1/4 cup roasted unsalted cashews, roughly chopped
1/2 cup roughly chopped fresh cilantro and/or mint
2 romaine lettuce hearts, leaves separated
Cook the noodles as the label directs, then drain and toss with 1 tablespoon roasted peanut oil. Meanwhile, whisk the lime juice and 2 teaspoons teriyaki sauce in a small bowl. Combine the jalapeno (remove seeds for less heat), ginger and lime zest in a mini food processor and pulse until finely chopped, or finely chop with a knife.
Heat the remaining 1 tablespoon roasted peanut oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until soft, 5 minutes. Add the ginger mixture and cook, stirring, until toasted, 1 minute. Add the bell peppers and cook, stirring, 3 more minutes. Add the turkey and the remaining 2 teaspoons teriyaki sauce; cook, stirring, until the meat is cooked through, about 5 more minutes.
Remove from the heat and stir in the lime juice mixture, cashews and herbs. Pile the noodles and turkey mixture in the lettuce leaves. Serve with lime wedges.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/spicy-turkey-lettuce-cups-recipe/index.html?ic1=obinsite&oc=linkback
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups) (used some bloody mary mix)
1/4 cup white wine vinegar (used rice vinegar)
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.
Read more at: http://www.foodnetwork.com/recipes/ina-garten/gazpacho-recipe/index.html?oc=linkback
2 teaspoons olive oil or 2 teaspoons vegetable oil
1/4 teaspoon dried basil, crushed
1/2 teaspoon chili powder
1/4 teaspoon onion salt
1/4 teaspoon ground cumin
1/8 teaspoon paprika
1/8 teaspoon black pepper
1 (10 ounce) package ready-to-eat soybeans, thawed if using the frozen variety (fresh or frozen, edamame)
Preheat oven to 375°F.
In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper.
Drizzle mixture over soybeans and toss to coat well.
Arrange beans in a single layer in a shallow baking dish.
Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown.
Serve hot as a vegetable side dish or cooled as a snack.
Refrigerate any leftovers.
Read more at: http://www.food.com/recipe/roasted-edamame-84022?oc=linkback
I usually double this recipe
3 tablespoons fish sauce
1 tablespoon minced garlic
1/2 lb ground chicken (I’ve done turkey)
1-2 packages holy basil
1 minced Thai chili pepper (original recipe called for 4-7, check how hot they are!)
2 tablespoons cooking oil
Mince garlic and chili pepper together. Clean and pick holy basil leaves from their stems. It may appear like a lot of leaves, but the leaves will shrink when cooked and this dish’s flavor comes from the leaves.
Fry the garlic and chili pepper in oil over high heat. When garlic starts to turn brown, drop the ground chicken in. Stir constantly. The juice will start to come out. Keep stirring until all the juice is gone. It might take a couple of minutes. Add fish sauce. Then add holy basil. Quickly turn it over a few times to mix the leaves with the meat and then remove from the heat and put the gai pad ga pow in the serving plate or dishes. Serve hot with rice.