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edium-high heat. Add the Thai red curry paste. Stir-fry
*NOTE: Thai curry paste available at Asian
erve with a Thai dipping sauce**There several recipes on the site
then add the 2 tablespoons Thai red curry paste , turmeric, ground
br>Just The Best Favourite Recipes From Canada's Top Food
nd arrange on the dining table.
Soften the rice noodles
In a wok or large skillet, stir-fry garlic in oil until golden; then add chilies and chicken and stir-fry until chicken is cooked.
Add rice, sugar, fish sauce, and soy sauce, and stir-fry, mixing gently.
When well mixed, add shallots, basil leaves and cilantro; cook another minute or so, and serve.
If you desire, serve with lime wedges, chile sauce, fish sauce, or soy sauce at the table.
Puree ingredients in blender or food processor.
Store in sealed container in refrigerator.
Serve as a table condiment for Thai and other Asian dishes.
sk them to set the table for you while you finish
ark.
The original Pad Thai recipe calls for crushed roasted
arinade), if desired.
Good table condiments include lime wedges and
ambal Oelek (chile paste) as table condiments, if desired.
emon juice and about 2 table spoons of fish sauce over
t aside.
Combine 'pad Thai sauce' ingredients together in a
issolved. Add the garlic and Thai chiles to the mixture and
nfused Vinegar:
Place fresh Thai Basil and place it in
caramelised.
next, prepare the thai red curry sauce. in a
br>Add the prepared Pad Thai sauce, stir in well, pull
arge skillet. Add garlic and thai chilies and cook about 1