NoOTa
26-10-2005, 04:19 PM
<TABLE width=550><TBODY><TR bgColor=#99cccc><TD vAlign=bottom align=middle colSpan=5>Stirfried Noodles, Drunken Style - Chicken, Beef, Pork
(KUAI-TIAO PHAT KHI MAO)</TD></TR><TR><TD colSpan=5 height=21><TABLE width="100%"><TBODY><TR><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_2.jpg</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_3.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_4.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_5.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS :</TD><TD vAlign=center align=right width=185 rowSpan=12>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_1.jpg </TD></TR><TR><TD vAlign=bottom align=left width=260> Vegetable oil</TD><TD vAlign=bottom align=middle width=43>1/4</TD><TD vAlign=bottom align=middle width=42>cup</TD></TR><TR><TD vAlign=bottom align=left width=260> Fresh yellow spur chili peppers</TD><TD vAlign=bottom align=middle width=43>2</TD><TD vAlign=bottom align=middle width=42>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=260> Garlic, peeled and chopped</TD><TD vAlign=bottom align=middle width=43>2</TD><TD vAlign=bottom align=middle width=42>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=260> Onion, peeled and sliced</TD><TD vAlign=bottom align=middle width=43>1/4</TD><TD vAlign=bottom align=middle width=42>cup</TD></TR><TR><TD vAlign=bottom align=left width=260> Chicken, beef or pork, ground</TD><TD vAlign=bottom align=middle width=43>8</TD><TD vAlign=bottom align=middle width=42>oz.</TD></TR><TR><TD vAlign=bottom noWrap align=left width=260> Phat thai noodles, soaked and drained </TD><TD vAlign=bottom noWrap align=middle width=43> 2</TD><TD vAlign=bottom noWrap align=middle width=42> cups</TD></TR><TR><TD vAlign=bottom align=left width=260> Fish sauce</TD><TD vAlign=bottom align=middle width=43>1 - 2</TD><TD vAlign=bottom align=middle width=42>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=260> Granulated sugar</TD><TD vAlign=bottom align=middle width=43>1 - 2</TD><TD vAlign=bottom align=middle width=42>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=260> Oyster sauce</TD><TD vAlign=bottom align=middle width=43>1</TD><TD vAlign=bottom align=middle width=42>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=260> Sweet basil leaves (bai horapha)</TD><TD vAlign=bottom align=middle width=43> 1/2</TD><TD vAlign=bottom align=middle width=42> cup</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (4 servings)</TD></TR><TR><TD colSpan=5 height=393><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=5>http://www.mcdang.com/eng/Thaicuisine/Pic/th26.jpg</TD><TD width="51%"> 1. Pound together yellow spur chili peppers and garlic into a paste. If you do not have a pestle and mortar, you can use a food processor or a blender.
</TD></TR><TR><TD width="51%"> 2. Place a large frying pan or wok on the stove and heat up the oil until almost smoking. Add the chili and garlic paste and fry quickly. Before the paste browns add onion.
</TD></TR><TR><TD width="51%"> 3. Allow the onion to cook slightly, add the ground meat and stirfry, stirring constantly.
</TD></TR><TR><TD width="51%"> 4. Add the noodles to the pan. You can use pasta such as cooked spaghetti or linguini as a substitute. Toss and mix well in the pan and season with fish sauce, sugar and oyster sauce.
</TD></TR><TR><TD width="51%"> 5. When the noodles are well seasoned and have an almost uniform color, add the fresh basil leaves, toss and mix. Serve immediately.
</TD></TR></TBODY></TABLE><TABLE width="100%"><TBODY><TR><TD width="71%">Tips </TD><TD width="29%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_6.jpg
</TD></TR><TR><TD width="71%"> Substitution: This dish can easily be made with pasta that you have available in your kitchen. All you need to do is cook the pasta "al dente", plunge it in cold water, drain and set aside to stirfry.
</TD></TR><TR><TD width="71%"> This dish is also a lunch favorite amongst Thais. It is a complete meal in itself with ingredients from all the food groups.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com
(KUAI-TIAO PHAT KHI MAO)</TD></TR><TR><TD colSpan=5 height=21><TABLE width="100%"><TBODY><TR><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_2.jpg</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_3.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_4.jpg
</TD><TD>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_5.jpg
</TD></TR></TBODY></TABLE></TD></TR><TR><TD vAlign=bottom align=left colSpan=3>INGREDIENTS :</TD><TD vAlign=center align=right width=185 rowSpan=12>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_1.jpg </TD></TR><TR><TD vAlign=bottom align=left width=260> Vegetable oil</TD><TD vAlign=bottom align=middle width=43>1/4</TD><TD vAlign=bottom align=middle width=42>cup</TD></TR><TR><TD vAlign=bottom align=left width=260> Fresh yellow spur chili peppers</TD><TD vAlign=bottom align=middle width=43>2</TD><TD vAlign=bottom align=middle width=42>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=260> Garlic, peeled and chopped</TD><TD vAlign=bottom align=middle width=43>2</TD><TD vAlign=bottom align=middle width=42>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=260> Onion, peeled and sliced</TD><TD vAlign=bottom align=middle width=43>1/4</TD><TD vAlign=bottom align=middle width=42>cup</TD></TR><TR><TD vAlign=bottom align=left width=260> Chicken, beef or pork, ground</TD><TD vAlign=bottom align=middle width=43>8</TD><TD vAlign=bottom align=middle width=42>oz.</TD></TR><TR><TD vAlign=bottom noWrap align=left width=260> Phat thai noodles, soaked and drained </TD><TD vAlign=bottom noWrap align=middle width=43> 2</TD><TD vAlign=bottom noWrap align=middle width=42> cups</TD></TR><TR><TD vAlign=bottom align=left width=260> Fish sauce</TD><TD vAlign=bottom align=middle width=43>1 - 2</TD><TD vAlign=bottom align=middle width=42>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=260> Granulated sugar</TD><TD vAlign=bottom align=middle width=43>1 - 2</TD><TD vAlign=bottom align=middle width=42>tsp.</TD></TR><TR><TD vAlign=bottom align=left width=260> Oyster sauce</TD><TD vAlign=bottom align=middle width=43>1</TD><TD vAlign=bottom align=middle width=42>tbsp.</TD></TR><TR><TD vAlign=bottom align=left width=260> Sweet basil leaves (bai horapha)</TD><TD vAlign=bottom align=middle width=43> 1/2</TD><TD vAlign=bottom align=middle width=42> cup</TD></TR><TR><TD vAlign=bottom align=left colSpan=3> (4 servings)</TD></TR><TR><TD colSpan=5 height=393><TABLE width="100%"><TBODY><TR><TD width="49%" rowSpan=5>http://www.mcdang.com/eng/Thaicuisine/Pic/th26.jpg</TD><TD width="51%"> 1. Pound together yellow spur chili peppers and garlic into a paste. If you do not have a pestle and mortar, you can use a food processor or a blender.
</TD></TR><TR><TD width="51%"> 2. Place a large frying pan or wok on the stove and heat up the oil until almost smoking. Add the chili and garlic paste and fry quickly. Before the paste browns add onion.
</TD></TR><TR><TD width="51%"> 3. Allow the onion to cook slightly, add the ground meat and stirfry, stirring constantly.
</TD></TR><TR><TD width="51%"> 4. Add the noodles to the pan. You can use pasta such as cooked spaghetti or linguini as a substitute. Toss and mix well in the pan and season with fish sauce, sugar and oyster sauce.
</TD></TR><TR><TD width="51%"> 5. When the noodles are well seasoned and have an almost uniform color, add the fresh basil leaves, toss and mix. Serve immediately.
</TD></TR></TBODY></TABLE><TABLE width="100%"><TBODY><TR><TD width="71%">Tips </TD><TD width="29%" rowSpan=3>http://www.mcdang.com/eng/Thaicuisine/Pic/th26_6.jpg
</TD></TR><TR><TD width="71%"> Substitution: This dish can easily be made with pasta that you have available in your kitchen. All you need to do is cook the pasta "al dente", plunge it in cold water, drain and set aside to stirfry.
</TD></TR><TR><TD width="71%"> This dish is also a lunch favorite amongst Thais. It is a complete meal in itself with ingredients from all the food groups.
</TD></TR></TBODY></TABLE></TD></TR></TBODY></TABLE>
ที่มา : mcdang.com