#food&travel

[ur-daily-inspiration]

Cute cakes appreciation post

[53v3nfrn5]

Fruit-Shaped Bus Stops, built. 1990 location: Konagai, Nagasaki, Japan

[lotusinjadewell]

Illustrations of Vietnamese food. Credit to Le Rin.

[escritos-perdidos]

[dakota-zen]

[trsocialtv]

Phad Thai with Prawns

Phad Thai with prawns cooked by chef Sanguan Parr #thefoodplaybook #phadthai #prawns #thai #food #foodporn #london #uk #restaurant #hospitality #experience #trip #life #enjoy #tasty #healthy #homemade #travel #trsocialtv #chef #academy #education #training #apprenticeship #learning (www.trsocial.co.uk)

INTRO

Phad Thai is a stir-fried rice noodle dish commonly served as street food and at most restaurants in Thailand as part of the country's cuisine. It is typically made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. (Wikipedia)

INGREDIENTS

LET'S COOK

STEP 1 Prepare the Tamarind Thai Sauce (watch recipe and the video accessible from here below) STEP 2 Prepare the Phad Thai sauce adding the sugar, fish sauce, oyster sauce, vinegar, and paprika into the Tamarind Thai sauce and mixing well STEP 3 Soak the dry noodles in lukewarm or room temperature water while preparing the other ingredients (the noodles should be flexible but not mushy) STEP 4 Cut the tofu into a one-inch long matchstick. You can fry the tofu separately until golden brown and hard or you can fry with other ingredients below STEP 5 Cut the spring onions into one inch long pieces. Set aside a few fresh spring onions for a garnish STEP 6 Rinse the bean sprouts with cold water. Divide them into 3 parts (half to cook with the noodles, ¼ to cook at the end, and ¼ to add fresh as garnish) STEP 7 Prepare the shallots cutting into small pieces (brunoise cut) STEP 8 Place the wok to eat up with a high flame and add the oil STEP 9 Add shallot, prawns, preserved Chinese radish, dried shrimps, tofu and stir them until they start to brown STEP 10 The noodles should be flexible but not expanded at this point. Blanch the noodles in boiling water for a few seconds STEP 11 Add the noodles and the bean sprouts to the wok and stir quickly to keep things from sticking STEP 12 Add the Phad Thai Sauce (the heat should remain high, as you will see a lot of juice in the wok at this point) STEP 13 Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked STEP 14 Fold the egg into the noodles (The noodles should soft and chewy) STEP 15 Taste that the flavor is right balanced between sourness and sweetness. If not add soy sauce or sugar accordingly STEP 16 Then the flavor is right to add the spring onions and the bean sprouts, then mix all the ingredient together for a minute (adjust adding water or stock if is too dry) STEP 18 The noodles should be soft, dry, and very tangled. Pour onto the serving plate and sprinkle peanuts. Serve a wedge of lime on the side, raw onion, and raw bean sprouts on top STEP 19 Traditionally in Thailand, condiments such as sugar, fish sauce, vinegar, chilli flakes, extra bean sprouts, and peanuts are available on the side.

WATCH THE VIDEO

https://www.youtube.com/watch?v=3qFneXqwBys&t=261s Read the full article

[potato-face09]

Malaysian food 🇲🇾

[scentednerdkingdom]

[retrogamingblog2]

Pokemon Burgers served at Down-N-Out in Sydney, Australia 

[happyheidi]

© Bob Radlinski

[in-tenebris-et-in-solitudine]

How to Un-Fuck Your Brain?..

[galina]

[mahgnolias]

alexandra.staal

[dakota-zen]

[trsocialtv]

Phad Thai with Prawns

Phad Thai with prawns cooked by chef Sanguan Parr #thefoodplaybook #phadthai #prawns #thai #food #foodporn #london #uk #restaurant #hospitality #experience #trip #life #enjoy #tasty #healthy #homemade #travel #trsocialtv #chef #academy #education #training #apprenticeship #learning (www.trsocial.co.uk)

INTRO

Phad Thai is a stir-fried rice noodle dish commonly served as street food and at most restaurants in Thailand as part of the country's cuisine. It is typically made with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables. (Wikipedia)

INGREDIENTS

LET'S COOK

STEP 1 Prepare the Tamarind Thai Sauce (watch recipe and the video accessible from here below) STEP 2 Prepare the Phad Thai sauce adding the sugar, fish sauce, oyster sauce, vinegar, and paprika into the Tamarind Thai sauce and mixing well STEP 3 Soak the dry noodles in lukewarm or room temperature water while preparing the other ingredients (the noodles should be flexible but not mushy) STEP 4 Cut the tofu into a one-inch long matchstick. You can fry the tofu separately until golden brown and hard or you can fry with other ingredients below STEP 5 Cut the spring onions into one inch long pieces. Set aside a few fresh spring onions for a garnish STEP 6 Rinse the bean sprouts with cold water. Divide them into 3 parts (half to cook with the noodles, ¼ to cook at the end, and ¼ to add fresh as garnish) STEP 7 Prepare the shallots cutting into small pieces (brunoise cut) STEP 8 Place the wok to eat up with a high flame and add the oil STEP 9 Add shallot, prawns, preserved Chinese radish, dried shrimps, tofu and stir them until they start to brown STEP 10 The noodles should be flexible but not expanded at this point. Blanch the noodles in boiling water for a few seconds STEP 11 Add the noodles and the bean sprouts to the wok and stir quickly to keep things from sticking STEP 12 Add the Phad Thai Sauce (the heat should remain high, as you will see a lot of juice in the wok at this point) STEP 13 Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked STEP 14 Fold the egg into the noodles (The noodles should soft and chewy) STEP 15 Taste that the flavor is right balanced between sourness and sweetness. If not add soy sauce or sugar accordingly STEP 16 Then the flavor is right to add the spring onions and the bean sprouts, then mix all the ingredient together for a minute (adjust adding water or stock if is too dry) STEP 18 The noodles should be soft, dry, and very tangled. Pour onto the serving plate and sprinkle peanuts. Serve a wedge of lime on the side, raw onion, and raw bean sprouts on top STEP 19 Traditionally in Thailand, condiments such as sugar, fish sauce, vinegar, chilli flakes, extra bean sprouts, and peanuts are available on the side.

WATCH THE VIDEO

https://www.youtube.com/watch?v=3qFneXqwBys&t=261s Read the full article

[whitefireprincess]

Sullivan's Island, SC | Poe's Tavern