"Good Morning, Madam. Here is your chilled bottle of water. The Sam Yan Wet Market is only 15 minutes away," said the liveried driver of the Peninsula’s Mercedes. And, so began our lesson on how to make Phad Thai with Egg Net. Our guide led us through the wet market where we learned about the red skin dragon fruit and black skin chicken. It quickly became obvious why it is called a "wet market." Vendors were constantly spraying their produce to keep it fresh looking. The Peninsula Hotel’s Academy offers a variety of cultural programs including several cooking options that range from a one-hour Thai Tea Appreciation class to a Peninsula cooking class that includes dining at the hotel’s riverside Thai-style Thipara Restaurant. One of the hotel’s highly trained chefs teaches the lesson in a gleaming stainless steel kitchen. I found the egg net fun and simple to make. It can easily be adapted to make rollup hors d’oeuvres by placing julienne meat and/or veggies on the egg net. For more information check http://www.peninsula.com/ or http://bangkok.peninsula.com/.
Phad Thai – serves 2
7 oz rice noodles (softened by letting noodles soak in boiling water for 10 minutes)
6 oz Shrimp
2 oz chopped dried shrimp
2 oz chopped peanuts
2 oz bean curd, cut small
4 eggs
¾ oz chopped shallot,
3 ½ oz bean sprouts
2 oz chopped chives
2 teaspoons chili powder
2 oz cooking oil
1 lime sliced
Stir-fry the shallots, bean curd and shrimp. Add eggs and noodles, stir well until cooked. Add tamarind sauce and cook to the desired consistency. Add chopped peanut, dried shrimps, bean sprouts, and chives. Place on the serving plate. Garnish with fresh chives, bean sprouts, a piece of fresh lime, and chili powder. Cover with egg net.
Egg net
4 eggs
oil
salt
pepper
Heat a wok with a little oil. Whisk eggs in a small bowl add salt and pepper. Hold bowl over the wok, dip fingers into the egg mixture and drizzle egg mixture in a tic-tac-toe formation into the wok. As soon as the egg net is set, remove carefully, transfer to a plate. Cover with wax paper and repeat the process until you have used up the egg mixture.
Phad Thai – serves 2
7 oz rice noodles (softened by letting noodles soak in boiling water for 10 minutes)
6 oz Shrimp
2 oz chopped dried shrimp
2 oz chopped peanuts
2 oz bean curd, cut small
4 eggs
¾ oz chopped shallot,
3 ½ oz bean sprouts
2 oz chopped chives
2 teaspoons chili powder
2 oz cooking oil
1 lime sliced
Stir-fry the shallots, bean curd and shrimp. Add eggs and noodles, stir well until cooked. Add tamarind sauce and cook to the desired consistency. Add chopped peanut, dried shrimps, bean sprouts, and chives. Place on the serving plate. Garnish with fresh chives, bean sprouts, a piece of fresh lime, and chili powder. Cover with egg net.
Egg net
4 eggs
oil
salt
pepper
Heat a wok with a little oil. Whisk eggs in a small bowl add salt and pepper. Hold bowl over the wok, dip fingers into the egg mixture and drizzle egg mixture in a tic-tac-toe formation into the wok. As soon as the egg net is set, remove carefully, transfer to a plate. Cover with wax paper and repeat the process until you have used up the egg mixture.
No comments:
Post a Comment