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)
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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
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Real. Simple. Food. A show about simple cooking for college age students or anyone on a budget. How to make great tasting food and enjoy it. My goal is to teach young people to love how to cook and to show them that it is not hard and it can be fun, simple, and delicious.
This week I made Pad Thai with Ramen noodles and a few simple and cheap ingredients you can find at any grocery store.
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EASY VEGAN PAD THAI RECIPE
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Purple Pad Thai @SM food court