
Ingredients :
- Noodles
- 1 16 oz Rice Noodles [room temperature]
- Rice Noodle Base
- 1/2 cup Oyster Sauce
- 2 dash Wok Oil
- 3 dash Quality Fish Sauce
- 3 dash Soy Sauce
- 2 dash Sesame Oil
- 4 clove Fresh Minced Garlic
- 4 oz Bamboo Shoots
- 4 oz Water Chestnuts
- 1/2 cup Fresh Snap Peas
- 1/3 cup Fresh Sliced Diakon Radishes
- 1/2 tsp Lemon Grass [fine chop]
- 1 1/2 cup Fresh Sliced Cabbage
- 1/3 cup Sliced Green Onions
- 1/2 tsp Minced Ginger
- 1/2 cup Thai Basil [chopped]
- 8 Thai Chilies [chopped]
- Garnishments
- Fresh Cilantro [you don't want to leave this herb out!]
- Sesame Seeds
- Fish Sauce
- Lime Wedges [optional]
Method :
- Here"s about all you"ll need.
- Gather all of your sauces, seasonings and oils and add them to your Wok. Heat em" up.
- Chop all of your dense vegetables and add them to your heated Wok as well.
- Blanch your snap peas in boiling water for 2 minutes.
- Heat on high for 3 minutes but, be very carful to not burn your garlic. Stir regularly throughout.
- Add your softer vegetables [like sliced cabbage, green onions and basil] and cook for 1 minute more. Again, stir regularly.
- ● Bring water to a heavy boil. Add room temperature rice noodles to water for 10 seconds. These noodles boil fast!
- ● Enjoy!
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