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February 16, 2008

Saturday menu

Thai noodle night

Thai noodle night
Traditional meal for us

The really important thing is to not overcook the rice noodles before they go in with the tofu (you can also use chicken) and mushrooms. The scallions go in after the noodles. The rice noodles must be able to absorb quite a bit of liquid after assembly.

Of course, you can't do this at all without the little cans of curry paste you find at the Asian market.

Posted by The Owl at 22:16. Filed under: Food

Comments

http://www.tasteofthai.com Taste of Thai promotes their own product line; but the recipes are rich in unique Thai ingredients and cooking tips. There are many varieties of rice noodles as anyone who has gone shopping at Portland's Asian markets knows; I prefer fresh rice noodles, and the wide noodles for soups made from the rich chicken broth only found in these markets. Fresh noodles require a quick soak in boiling water and then a rinse prior to using in a say a peanut based 'green' curry; or they are used directly from the package. If you want to catch up on the new wave in Asian cuisine goto http://en.wikipedia.org/wiki/Cuisine_of_Vietnam#Noodle_Soups or GOOGLE 'PHO' and see what's new

Posted by anon on February 17, 2008 at 09:55

Thank you for the tip, fjh!

Posted by The Owl on February 17, 2008 at 11:47
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