Guest guest Posted June 22, 1999 Report Share Posted June 22, 1999 * Exported from MasterCook * Drunkard's Noodles (Gueyteow Pad Ki Mow) Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Main Dishes Pasta Thai Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tb Oil 1 Garlic clove -- finely chopped 2 sm Fresh red or green chilis -- finely chopped 4 oz Sen yai noodles 1 sm Onion -- cut into segments 1 md Tomato -- cut into segments 4 Kaffir lime leaves -- roughly chopped 6 Sweet basil leaves 1 t Dark soy sauce 2 tb Light soy sauce 1/2 ts Sugar 1 sm Sweet red or green pepper -- finely chopped This is a favourite hangover dish - the chilis kick-start the benumbed body while the lime leaf refreshes and clears the jaded palate. In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the noodles, stir, add the remaining ingredients and stir well until the peppers begin to cook but are still al dente. Turn on to a dish. Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typos by: Karen Mintzias - - - - - - - - - - - - - - - - - - - Per serving: 1977 Calories (kcal); 218g Total Fat; (97% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 612mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Noodles with Ginger and Fresh Vegetables Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Asian Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 carrots -- peeled 1 large zucchini 3 green onions 1 tablespoon vegetable oil 4 tablespoons matchstick-size strips fresh ginger 3 teaspoons chopped garlic 1 teaspoon oriental sesame oil 1 1/4 cups water 1 cup canned unsweetened coconut milk -- (light is available) 1 tablespoon reduced-sodium soy sauce 1 1/2 teaspoons Thai red curry paste 9 ounces somen noodles or rice noodles 1/2 cup finely chopped toasted peanuts 1/2 cup finely chopped fresh mint leaves Cut carrots, zucchini and green onions into matchstick-size strips. Heat vegetable oil in large skillet over high heat. Add 2 tablespoons ginger and 1 1/2 teaspoons garlic; sauté until fragrant, 30 seconds. Add carrots, zucchini, half of green onions and sesame oil; sauté 2 minutes. Add remaining ginger and garlic; sauté until vegetables are crisp-tender, about 1 minute longer. Using slotted spoon, transfer vegetables to bowl. Reduce heat to medium. Add 1 1/4 cups water, coconut milk, soy sauce and curry paste to same skillet. Stir until smooth. Simmer until sauce is reduced to 1 1/4 cups, about 6 minutes. Add sautéed vegetables and remaining onions. Meanwhile, cook somen in large pot of boiling salted water until just tender, about 2 minutes. Drain. Transfer to large bowl. Add vegetable mixture. Toss to coat. Sprinkle nuts and mint over. Bon Appétit January 1998 - - - - - - - - - - - - - - - - - - - Per serving: 62 Calories (kcal); 4g Total Fat; (48% calories from fat); 1g Protein; 7g Carbohydrate; 0mg Cholesterol; 168mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : NOTES: Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Noodles Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Main Dishes Pasta & Pasta Sauces Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade & sauce: 1/4 c. soy sauce 1/4 c. vinegar 3 T. sugar 2 cloves garlic -- minced 1 T. Thai red chile dipping sauce -- or red pepper flakes to taste 1 T. peanut butter -- (1 to 2) Other stuff: 1/2 package Thai rice noodles** 1 c. cubed cucumber 1 c. fresh mung bean sprouts -- rinsed very well in cold water 1/2 lemon -- cut into wedges 1 c. shredded or julienned carrot (if you like -- it works well cabbage instead of the carrot) coarsely chopped cilantro -- to taste 2 T. roasted peanuts -- chopped up 4 oz. firm regular tofu -- well drained 1 T. peanut oil -- (1 to 2) Mix up the sauce and put it in the bottom of a large bowl. Cube the tofu into 1/2 " squares. Soak in the sauce for about 1/2 hour. Prepare the noodles per the package instructions (usually par boil for 3 minutes or soak in hot water for 20 minutes). Drain well. After the tofu is done marinating, heat up the oil in a non-stick pan or wok. You want the oil to be hot enough to sear the tofu on contact. This will keep it from sticking and soaking up the oil. Toss the tofu until browned. Take off the heat while you toss the noodles in with the sauce or get it ready in between tosses. Add the noodles to the pan. Cook until the excess liquid is gone. The noodles may crisp up a bit, or they may be soft - it depends how cooked they were and how well drained they were. They are good either way. Dish up noodles, top with cilantro and peanuts bits. Serve with a lemon wedge and little piles of veggies all around. Put Thai red chile sauce or red pepper flakes on the table. This is a meal for two or a starter for four. **I've only ever seen one size package of these noodles both in Chicago and in D.C. They are usually available at asian markets and come in large packages. As long as you know you're looking for rice noodles, you'll be able to find them by eye. I cannot remember what they are called. If you can't get them, chinese " rice sticks " or the thin bean threads will work ok, but if they are super skinny noodles, make sure to leave them a bit firm, or they will be hard to toss with the sauce and cook in the wok. The chinese noodles are made by Kame, and they are available at major chain stores like Safeway. If you can get the red chile sauce, it's perfect with this, but I love red chiles with peanutty things. I think that Taste of Thai makes a version of it, but if you can go to an Asian market to get the noodles, get the sauce there since you'll save yourself some money. The version I buy is vegetarian, but the TofT kind *might* have fish in it. Read the label. Posted by Nicole Markee thatgirl www.astrogirl.com - - - - - - - - - - - - - - - - - - - Per serving: 5823 Calories (kcal); 348g Total Fat; (51% calories from fat); 69g Protein; 664g Carbohydrate; 0mg Cholesterol; 5328mg Sodium Food Exchanges: 3 Grain(Starch); 7 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 65 Fat; 40 1/2 Other Carbohydrates NOTES : NOTES: Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Thai Noodles With Cilantro Recipe By :The No-Tofu Vegetarian Cookbook, page 143 Serving Size : 4 Preparation Time :0:00 Categories : No-Tofu Vegetarian Cookbook Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup fresh lime juice 2 tablespoons soy sauce 1 tablespoon light brown sugar 1 tablespoon dark molasses 4 cups broccoli flowerets -- in bite-size pieces 1/2 red bell pepper -- thinly sliced 1/2 pound thin spaghetti -- broken in half 1 tablespoon canola oil 2 teaspoons minced gingerroot 2 teaspoons minced garlic 1 teaspoon minced jalapeno chile 1 cup frozen green peas 1/4 cup thinly sliced green onions 2 tablespoons minced fresh cilantro 2 eggs -- beaten 1/4 cup chopped peanuts -- for garnish Cilantro sprigs -- for garnish Makes 4 servings. An exotic dish, but one that is easily created in your own kitchen. It is high in protein, low in fat and rich in both flavor and nutrition. Combine the lime juice, soy sauce, sugar and molasses in a small bowl and set aside. Steam the broccoli over boiling water 2 minutes. Add bell pepper and steam 2 to 3 minutes, until vegetables are crisp-tender. Run under cold water until cooled and set aside. Bring a large pot of water to a boil and cook the spaghetti 7 to 8 minutes, or just until barely tender. Drain and set aside. Meanwhile, heat the oil in a nonstick Dutch oven over medium heat. Add the gingerroot, garlic and chile and cook, stirring frequently, about 1 minute. Add broccoli, bell pepper, peas, green onions and cilantro and stir until heated through. Transfer the broccoli mixture to a large bowl and cover with foil to keep warm. Pour the beaten eggs into the Dutch oven over medium heat, and as they begin to cook, add cooked spaghetti and lime juice mixture. Using two forks, toss the mixture until the liquid is absorbed. Add broccoli mixture and toss until thoroughly mixed. Serve on a warmed platter or individual plates. Garnish with peanuts and cilantro sprigs. Education: Raw eggs carry the risk of salmonella, a food poisoning that can be serious for the very young, the elderly or anyone with a compromised immune system. In the recipe above, the eggs are completely cooked as the pasta is tossed in the pan over heat. Be careful with egg dishes that do not result in hard cooking of both whites and yolks. Per serving: 420 calories, 12g fat, 108g chol, 64g carb, 7g fiber, 18g protein, 619mg sodium. 8 WW POINTS. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 414 Calories (kcal); 11g Total Fat; (24% calories from fat); 17g Protein; 63g Carbohydrate; 94mg Cholesterol; 613mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 1405 0 26086 0 20102 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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