I get a lot of inspiration from cooking magazines and this is an adapted version of a recipe found in Eating Well. I should let you know that when I looked at it, I decided to make a vinaigrette to toss the dish in as I thought there was no way this would taste good enough or have the right texture but I was VERY pleasantly surprised. The ‘milk’ from the corn and the white beans give it an amazing texture and the spices give it an amazing taste. We had this for dinner last night and gobbled up all the left overs for lunch today. It was phenomenal for both and it looks quite pretty as well….
I apologize for the hiatus, I was doing some research abroad… I traveled all the way to Thailand to seek out some Thai recipes to share with you all :)! We took an incredible cooking class that I would highly recommend to anyone visiting Chiang Mai in the North of Thailand. It is called Siam Rice Thai Cookery and Pot, the founder takes you to the local market, then welcomes you into his home which is also a cooking school. These were some of the best dishes I ate the whole time we were out there. I’ll start with the classic Thai dish, Pad Thai… but don’t worry there will be plenty more to come.
Visiting the local market
- 4 tbsp cooking oil of your choice (we used palm oil due to the high heat of the cooking – you can use canola, sunflower or peanut oil as well)
- 3 Tbsp garlic, smashed
- 1 (12oz) package tofu, diced into ¼ inch cubes
- 3 eggs
- ¾ cup water
- ¼ cup oyster sauce (oyster flavored sauce for vegetarian)
- 3 Tbsp fish sauce (fish flavored sauce for vegetarian)
- 2 Tbsp sugar (palm sugar is what is used in traditional Thai cooking)
- 1 Tbsp soy sauce
- 1 Tbsp black soy sauce (just use additional soy sauce if you cannot find this version)
- 1 package (12 oz) rice noodles – if they are dried instead of fresh, you may have to soak in cold water for about 30 min
- 2 cups bean sprouts
- 1 cup green beans
- 1 bunch chives, chopped
- Ground peanuts, chili powder and lime (preferably kaffir lime) for garnish
- Add the cooking oil to wok, keeping high heat. Add garlic and tofu and cook until fragrant.
- Crack in eggs and cook until egg is fully cooked.
- Add water, fish sauce, oyster sauce, sugar and soy sauces.
- Add noodles. Stir until the noodles are soft and then add bean sprouts, green beans and chives. Cook for one more minute and then remove from heat.
- Garnish with ground peanuts, chili powder and lime.
The finished product – and a well deserved Chang beer!