Text 11897, 71 rader
Skriven 2014-04-08 01:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: different standards 462
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 RH> I guess, there was a time I might have piggd out, with no regard to
 RH> consequences.
 ML> I still do that sometimes. A bad thing.
 RH> I did enjoy a waffle cone with a generous scoop of chocolate ice cream
 RH> (with peppermint patty pieces) the other night. Next morning, my blood
 RH> glucose reading was in the mid 90s.

You sound pretty well controlled.
 
 ML> I think they're both from Issan, anyhow up in the
 ML> highlands not far from the Lao border.
 RH> And both good cooks but she does more of it?
 ML> She does all of it, so far as I know. I've never been
 ML> there in a dozen visits where he hasn't been out in the
 ML> dining room pretty much all the time.
 RH> He may do the cooking at home. (G)

I've been invited to the kitchen at the restaurant but
not the kitchen at home, so I wouldn't know. Carl and
Ellen have, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Stir-Fried Rice Noodles
 Categories: Thai, Pasta
      Yield: 6 Servings

      8 oz (1/8 inch wide) rice noodles
      1    Whole chicken breast
           -- boned, skinned
      8 md Shrimp, shelled, deveined
    1/2 c  -Water
    1/4 c  Fish sauce
      3 tb Sugar
      1 tb Lime juice
      1 ts Paprika
    1/8 ts Red (cayenne) pepper
    1/2 lb Bean sprouts
      3    Green onions
           -- white part only,
           -- cut into 1 inch shreds
      3 tb Vegetable oil
      4 lg Garlic cloves
           -- finely chopped
      1    Egg
      4 tb Crushed roasted peanuts
           -- (finely crushed)

  Place rice noodles in a large bowl.  Cover with water; soak 45
  minutes. Cut chicken into 1 1/2" by 1/3" strips.  Cut shrimp in half
  lengthwise; set aside.  Combine water, fish sauce, sugar, lime juice,
  paprika, and red pepper in a small bowl; set aside.  Reserve 1/4 of
  bean sprouts for topping; combine remaining bean sprouts and green
  onions.  Drain noodles. Heat a wok over medium-high heat.  Add oil
  and heat.  Add garlic; fry until garlic starts to brown.  Increase
  heat.  Add chicken; stir-fry until almost cooked, about 2 minutes.
  Push chicken to one side. Break egg into wok. Stir quickly to break
  up yolk and scramble egg. When egg is set, mix with chicken.  Add
  drained noodles, shrimp, fish-sauce mixture and 3 tablespoons
  peanuts.  Cook and stir over high heat 2 to 3 minutes or until
  noodles are soft and most of liquid is absorbed. Add green-onion
  mixture; cook, stirring, 1 more minute. Spoon onto a heated platter.
  Sprinkle with reserved bean sprouts, then with remaining peanuts.

  Source:  Cooking with Bon Appetit:  Oriental Favorites From:
  stigle[at]cs.unca.edu (Sue Stigleman)

MMMMM
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