Filed under: Cooking Classes, Recipes
(Serves 2)
2 tab1espoons sugar
1 tab1espoon fish sauce (Aisle 13)
1 tab1espoon catsup
2 ta11espoons oyster sauce (Aisle 10)
1/2 tablespoon white vinegar
2 tab1espoons Sriracha chili sauce (Aisle 12)
1 teaspoon paprika
3 tablespoons cooking oil
1-2 tablespoons minced serranos or jalapenos, or to taste
1 tablespoon minced garlic
1/2 pound chicken breast, sliced
1 pound fresh rice noodles (Aisle 16 cooler)
1/4 cup Thai holy basil leaves or Thai sweet basil leaves
deep-fried Thai basil leaves, for garnish
Note: You may substitute pork, beef or prawns for the chicken in this dish, which, along with pad Thai, is another popular noodle specialty at Thai restaurants outside of Thailand. If you can’t find rice noodles, just use spaghetti or any kind of pasta, which makes a delicious noodle dish, as well.
Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.
You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
What’s up, yup this post is really nice and I have learned lot of things from it on the topic of blogging. thanks.
I know this if off topic but I’m looking into starting my own blog and was curious what all is needed to get set up? I’m assuming
having a blog like yours would cost a pretty penny?
I’m not very web savvy so I’m not 100% certain. Any suggestions
or advice would be greatly appreciated. Kudos