How To make Pad Thai (Clark)
16 oz Noodles
- vermicelli or rice noodles 2 tb Peanut butter
5 tb Soy sauce or tamari
1 tb Brown sugar
2 Eggs; scrambled
6 Scallions; diced
5 Garlic cloves; pressed
Peanuts 1/3 c Vinegar
Lime wedges Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix the PB, soy, and sugar. In the wok, sautee the scallions and garlic. You can add bean sprouts at this point too. After a few minutes, add the noodles, and stir-fry them for about 5 minutes. Then add the stuff in the bowl, and the vinegar. Cook this for a couple more minutes. Last, add the eggs and peanuts, and heat until hot. Serve with the lime wedges on the side. From: qc@titan.ucs.umass.edu (Quentin J Clark)
How To make Pad Thai (Clark)'s Videos
Soi 47 - Authentic, Inexpensive Thai Food At Clarke Quay Central
Soi 47's new outlet at Level 2 of Clarke Quay Central boasts a prime location, rewarding you an outdoor view facing the Singapore River and Clarke Quay. :
You get a variety of Thai fare to choose from, including guaranteed-fresh seafood. They are known for their Steamed Sea Bass with Thai Lemon Sauce ($19), Claypot Tang Hoon With Seafood ($12), and Stuffed Chicken Wing with Minced Chicken ($6.80).
Best to try them, especially if it’s your first time.
Prices are inexpensive considering this central area and air-conditioned space. A Phad Thai with Chicken is at $5.50, Basil Pork Rice with Fried Egg at $5, Tom Yum Soup with Chicken at $5.50.
#DanielFoodDiary #SingaporeFood #ThaiFood
THAI CLAMS WITH BASIL RECIPE | HOY LAI PED NAM PRIK PAO
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A simple Thai recipe on sauteed clams with thai chili paste and basil. Slightly sweet, spicy, with a hint of delicious aromatic thai basil. Hope you guys enjoy :)
| RECIPE | -
Total Prep Time - 20 MINUTES
Total Cook Time: 5 - 7 MINUTES (until clams have fully opened)
INGREDIENTS
► 2 LBS - manila clams
► 2- 4 minced garlic cloves
► 2- 4 thai chili peppers
► handful of thai basil leaves
2) SEASONING:
► 1 - 2 tbsp olive oil or vegetable oil
► 1 - 2 tbsp - sugar
► 2 tbsp nam prik pao
► OPTIONAL: 1/2 to 1 tsp - fish sauce
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Thai Street Food | Milk Street TV Season 7, Episode 18
We travel to Thailand to learn favorite, iconic regional dishes. First, Milk Street Cooks Bianca Borges and Wes Martin demonstrate restaurant-quality Pad Thai with Shrimp, adapted from more than a dozen recipes we tasted in Bangkok. Next, Milk Street Cook Matthew Card whips up Thai Cashew Chicken boasting balanced savoriness, sweetness and spice. Lastly, Christopher Kimball makes Thai Stir-Fried Pork with Basil, Chilies and Garlic, a fragrant, flavor-packed Thai staple.
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Purple Pad Thai at SM City Clark
Cookin' w/ Bleezy: Paleo Pad Thai
DC shows how to make Healthy pad thai
Uncle Roger Review MARK WIENS THAI GREEN CURRY
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