Pad Thai

Ingredients

  • 1 Thai Rice Noodles , package
  • 1 medium egg
  • 1 lime , cut
  • 110 g raw shrimp , deveined
  • 2 tbsp peanuts
  • 1 cups (250ml) bean sprouts
  • ½ cups (120ml) green onion , chopped
  • 3 garlic cloves , minced
  • ½ tsp chili pepper , ground
  • ½ tsp shallot , minced
  • 4 tbsp fish sauce
  • 2 tbsp white vinegar
  • 2 tbsp white sugar
  • 2 tbsp vegetable oil
Directions
  1. Step 1: Soak The Noodles

Fill a large bowl with lukewarm water and soak 1 package of Thai rice noodles for five to ten minutes. Drain and set aside.

  1. Step 2: Roasted Peanuts

Add 2 tbsp vegetable oil in a wok over high heat. Add 2 tbsp peanuts and stir until they're toasted brown. Remove the peanuts and set aside.

  1. Step 3: The Main Ingredients

Add 3 cloves minced garlic and 1/2 tsp minced shallots to the hot oil, stir well. Once sautéed, add the soaked rice noodles and stir. Now add 2 tbsp white vinegar, 4 tbsp fish sauce, 2 tbsp sugar and 1/2 tsp chili pepper. Stir until the noodles soften.
Push the noodles to the side of the wok and scramble 1 egg. Fold the scrambled egg into the noodles. Add 1/4 lb (113 g) raw, shrimp. Cook the shrimp until they turn pink, then fold them into the noodles.
Finish by adding 1 cup (100 g) bean sprouts and 1/2 cup (50 g) chopped green onion. The sprouts will give off a lot of moisture, so keep the heat high and stir until the water evaporates.

  1. Step 4: Serve

Pour the Pad Thai onto a large plate and garnish with chopped green onion, a squeeze of lime juice and the toasted peanuts. Serve hot and enjoy!

Thai Tea drink

Ingredients

•2 tbsp. strong, loose-leaf black tea, such as Ceylon, Assam or Keemun (Alternatively, you can use 4 teabags of strong black tea, or you can make a caffeine-free Thai Iced Tea with 4 tbsp. rooibos)

•1 piece star anise

•2 pods cardamom

•1/2 cinnamon stick (optional)

•1/8 vanilla bean (optional)

•ground tamarind, to taste (optional)

•1/4 tsp. almond extract (optional)

•1 cup boiling water

•1/2 tbsp. sugar

•1/2 tbsp. sweetened condensed milk

•1 tbsp. evaporated milk (or coconut milk or whole milk)

•Mint leaves for garnish (optional)

Directions

1.Steep the tea and spices in boiling water for five minutes.

2.Strain the tea.

3.Stir in the sugar and sweetened condensed milk until both are completely dissolved.

4.Pour into two small glasses and drizzle with evaporated milk (or coconut milk or whole milk).

5.Serve immediately.

Words and Definitions

Peanutn.-a low-branching widely cultivated annual herb (Arachishypogaea) of the legume family with showy yellow flowers having a peduncle which elongates and bends into the soil where the ovary ripens into a pod containing one to three oily edible seeds; also : its seed or seed-containing pod

bean sproutsn.-the sprouts of bean seeds especially of the mung bean used as a vegetable

soakv.-to lie immersed in liquid (as water) : become saturated by or as if by immersion

shallotn.-a bulbous perennial onion (Alliumcepaaggregatum) that produces small clustered bulbs which resemble those of garlic and are used in seasoning; also: its bulb

lukewarmadj.-moderately warm : tepid

steepv.-to soak in a liquid at a temperature under the boiling point (as for softening, bleaching, or extracting an essence)

cardamomn.-the aromatic capsular fruit of an Indian herb (Elettariacardamomum) of the ginger family with seeds used as a spice or condiment and in medicine; also: this plant

cinnamonn.-any of several Asian trees (genus Cinnamomum) of the laurel family

strainv.-to cause to pass through a strainer : filter

vanilla beann.-the long capsular fruit of a vanilla (especially Vanilla planifolia) that is an important article of commerce