My Daughter worked for the summer in Thailand in a refugee orphanage for ISV. While she was there she took a cooking class with Asian Scenic Thai Cooking School in Chiang Mai. I am the one who was privileged to eat the dish in the photo... and it was fabulous! Absolutely delicious.
For each serving:
2 tbs cooking oil
5 chunky pieces chopped garlic
several pieces tofu
several pieces sliced chicken breast
1 egg
1 tsp sugar
1 tbsp fish sauce
2 tbsp oyster sauce
dry rice noodles
1 cup chicken broth
chopped chives (1 inch)
bean sprouts
chopped roasted peanuts
chili powder
You want to prepare and lay out the ingredients in the portions you are going to use. Working quickly, add oil to the wok, then add garlic, chicken & tofu, and cook, stirring, for a few seconds until chicken is almost cooked through. Pour in the egg and scramble. Sprinkle in the sugar. Add the sauces and then the noodles, covering with the chicken broth. Allow the broth to be absorbed by the noodles until noodles are tender. Finally add the bean sprouts and chives, cooking for only a few more seconds. Serve immediately, topped with peanuts and chili powder to taste.
Adara at the Asian Scenic Thai Cooking School in Chiang Mai:
2 comments:
This is amazing and could teach many to cook good meals. Way to go Adara, I'll have to check in more often. Looks so yummy!
Looks so good! I will try Adara's recipe for tomorrow's lunch, thanks for sharing!!
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