Text 24906, 69 rader
Skriven 2015-03-14 23:44:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 24893 av Ruth Haffly (1:396/45.28)
Ärende: Re: Peppers
===================
 -=> On 03-13-15  14:42,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Peppers <=-

 DS> has too much.  I expect the same thing might be true of other dishes
 DS> that have a thin sauce -- and many Thai dishes do have thin sauces.

 RH> I'm more wary of Thai dishes now, especially at little stands inside a
 RH> mall food court. That's where I encountered this little surprise. It
 RH> tasted good initially, but then just got way to hot to be enjoyable.
 RH> Steve had gotten something else, from another stand, but he finished
 RH> off my lunch as well.

We are pretty wary of mall food courts in general -- OTOH, I don't think
we have been to the mall here for at least ten or twenty years.  There
used to be a Popeyes there, but it closed down.  Hence our monthly trips
to Laurel.

If you want, next time you come by here (whenever that might be) we
could go to an actual Thai restaurant.  There is one in Columbia that is
supposed to be pretty good.  We were there once years ago and enjoyed
what we had.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Spicy Noodles
 Categories: Appetizer
      Yield: 4 Servings
 
      8 oz Thai rice noodles (banh pho)
      4 tb Lime juice (lemon juice)
      4 tb Sugar
    1/2 c  Ground peanuts
      4    Cloves of garlic minced
      1    Large tofu cut in chunks
      4    Eggs lightly beaten
      4    Scallions, cut 1/2 in pieces
      4 tb Fish sauce (or soya sauce)
      4 tb Tomoto puree
      1 tb Hot red pepper flakes
    1/2 c  Vegetable oil
      1 lb Chicken cut in small pieces
      8    Very large tiger shrimp
      4 c  Bean srouts
 
  Ground peanuts for garnish, lemon wedges, cucumber slices and chopped
  coriander. Soak rice noodles in cold water for two to three hours and
  drain just before use (or partially cook any other type of thin
  noodles and allow to cool. Mix together fish sauce, lime juice,
  tomato puree, sugar and red pepper flakes; set aside.  Grind peanuts
  in food processor (at least half-cup, plus some extra for garnish).
  Prepare and assemble all other ingredients. In large wok over high
  heat, brown the garlic in oil. Add chicken, tofu and shrimp, and
  saute until lightly browned. Add eggs and continue to stir fry. Add
  drained rice noodles and dish sauce mixture, continue to stir fry for
  about 3 minutes. Add peanuts, bean sprouts and scallions, and
  continue to stir fry for another 2 minutes. Sprinkle with more ground
  peanuts. Serve immediately with lemon wedges, cucumber slices and
  corriander.
  From: Kaz Langridge                   Date: 10-17-96
  Cooking
 
MMMMM


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