Here’s another Thai recipe my sister shared me. I tried it myself and I must say, it didn’t disappoint. I didn’t expect something so flavorful could be so easy to cook!

Ingredients:

1/2 chicken breast (cut into thin slices)
3 tbsp oil
2 garlic cloves, minced
1 egg, beaten
1/2 packet Thai noodles, soaked and drained
2 tbsp tomato sauce
1 tbsp oyster sauce
2 tbsp sugar
1 tbsp fish sauce
1/4 tsp chili powder
2 spring onions, sliced 1 inch long
250g fresh beansprouts
2 tbsp roasted peanuts, chopped
fresh coriander
4 tbsp water

Procedure:

In a wok or frying pan, heat 1 tbsp of oil. Add the beaten egg, cooking for less than a minute, then remove from the pan.

Add 2 tbsp oil and garlic and cook until brown. Add chicken, stir-fry for 2 to 3 minutes then add tomato sauce, chili powder, oyster sauce, sugar, fish sauce, water, noodles and stir well.

Next, add the spring onions, peanuts and cooked egg. Stir to mix well. Finally, add the beansprouts. Once cooked, garnish with fresh coriander and serve.

Happy cooking!

Post from: Blisstree

Pad Thai recipe

Use it in your sushi, or around it. Shred it and put it in your spring roll. Or sprinkle your salad with it. Pad Thai wouldn’t be complete without it.

What could be easier? Film your wok or skillet with oil. Beat an egg, season appropriately and cook for 3 seconds over high heat.

The seasonings you use determine its compatibility with the other components of your dish. Add dashi and a bit of sake in it and you can use it for sushi. Simply salted, it’s perfect to go with your spring roll filling. If you’re tired of tofu, use egg sheets instead to add some protein to our salad. And there’s nothing prettier than egg shreds tossed with pad thai.

Other ideas abound:

in Pork Ginger Egg Roll
in Pressed Meat Salad with Mustard Sauce
In Korean Shinsollo (hot pot)
in Caviar, Cream Cheese, Scallion and Egg Towers
Crab and Egg Maki with Tobiko
Assorted vegetables wrapped in sliced daikon radish

Post from: Blisstree

Egg Sheets