My blog works again!
I was traveling for 6 weeks, and then moved back to American and couldn’t log in so I gave up for a bit (2 weeks or so) until my friend told me how to log in from another country than the one you started the account. I’m back!
The first place I had a cooking class in Southeast Asia was Thailand. I ended up taking 2 in 4 weeks, but this recipe is from the first one, Silom Cooking School in Bangkok.
- 100 grams dried rice noodle, pre soak in warm water until soft, drain
- 5 medium sized prawns, peeled and deveined
- 2 TBSP vegetable oil
- 1/8 cup green onion
- 1 TBSP palm sugar or honey
- 2 tsp fish sauce
- 1 egg
- 1/4 cup raw bean sprouts
- 1 TBSP garlic (minced)
- 1/3 cup tofu cut into 1 cm strips
- 1 TBSP tamarind paste or white vinegar
- 1 TBSP pickled white radish, finely chopped
- 1 TBSP ground roasted peanut
- 1/2 tsp ground dried red chili powder
1) Heat the oil over low heat.
2) Add garlic and fry until fragrant. Do not flip or move the pan like ‘stir fry’, stir it
3) Add prawns, tofu, bean sprouts, chives and stir until the prawns are cooked (45 seconds).
3) Crack the egg straight into the wok and stir quick until it is scrambled and dried
4) Add noodles and season with fish sauce, palm sugar, ground roasted peanut, ground dried red chilies powder, tamarind paste and pickled white radish.
6) When the noodles are soft turn off the heat
7) Serve with ground peanut and ground dried chili powder