Pad Woon Sen or Stir Fry Glass Noodles - Episode 188

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Serving Info

Prep. time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Servings: 4 people

Ingredients

3 and 1/2 ounces glass noodles (soak for 30 min.)
8 ounces ground pork (half lean and half fatty)
3 eggs
1/3 white onion
2 green onions
2 cups cabbage
1 large tomato
1/2 carrot
3 cloves garlic
3 tablespoons seasoning soy sauce
2 tablespoons regular soy sauce
2 tablespoons oyster sauce
1/2 teaspoons black pepper
1 teaspoon white pepper
1 and 1/2 tablespoons sugar
2 tablespoons cooking oil
Cilantro & spring onion (garnish)

Thai Sweet and Sour Crispy Noodles Mee Krob หมี่กรอบ - Episode 182

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Serving Info

Prep. time: 20 minutes
Cook time: 45 minutes
Total time: 1 hour 5 minutes
Servings: 8 people

Ingredients

Main Ingredients
8 ounces dry rice noodles (thin)
7 ounces firm tofu
2 eggs
2 lime peels (zest)
1 orange peel (zest)
4 cups cooking oil

Sauce Ingredients
1 bulb pickled garlic + 1 tablespoon juice
2 shallots
3 cloves garlic (not pickled)
1 tablespoon soybean paste
5 tablespoons brown sugar
6 tablespoons palm sugar
3 1/2 tablespoons fish sauce
1/4 teaspoon salt
4 tablespoons tamarind paste
3 tablespoons lime juice
3 tablespoons orange juice
3 1/2 tablespoons tomato sauce
1/2 teaspoon chili powder

Side Ingredients
Garlic chives
Cilantro
Bean sprouts
Thin sliced red bell pepper
Cashew nuts

One Pot Shrimp and Noodle - Episode 166

This One Pot Shrimp and Noodle recipe was so good that I actually made it two nights in a row. The first night I made it with chicken skin in the "bottom layer", and the second night I made it with bacon in the "bottom layer", as shown in this recipe. Everything else was identical in every way. Both versions were amazing and amazingly both versions were very different by making this one simple change. Glass noodles and shrimp alike are great flavor carriers. They both take on the flavor of whatever they are cooked with, which is why changing the fatty ingredient, either chicken skin or bacon, made this recipe have two completely different flavor profiles. I will be trying this again very soon and will more than likely try it with a different fatty ingredient. The Cameraman suggested chorizo, but I am thinking mackerel. 

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Serving Info

Prep. time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Servings: 4 people

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Ingredients

12 large shrimps
4 ounces glass noodles
4 slices of ginger
4 cloves garlic
10 cilantro stems
4 dry shiitake mushrooms
4 ounces bacon
1 teaspoon black pepper
1 teaspoon sichuan pepper
4 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoons Golden Mountain seasoning sauce
2 teaspoons sugar
1/4 teaspoon salt
1 teaspoon sesame oil
2 tablespoons black soy sauce
1/2 cup chicken stock
1 handful celery leaf
4 green onions

Sichuan Pork Ragu บะหมี่เสฉวน - Episode 164

Sichuan Pork Ragu บะหมี่เสฉวน - Episode 164

Sichuan Pork Ragu บะหมี่เสฉวน is something that I have never had or tried to make before this recipe. Well, let me restate, I did practice it once, and then turned on the camera to film it the second time. This Sichuan Pork Ragu recipe came from a friend of mine who had made a vegan version of it. I recreated her vegan recipe, but added a healthy dose of ground pork.

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Vietnamese Noodle Salad สลัดเวียดนาม - Episode 160

Vietnamese Noodle Salad สลัดเวียดนาม - Episode 160

Vietnamese Noodle Salad สลัดเวียดนาม(bún gà nướng) is one of those classic dishes that has made Vietnamese food popular around the world. I have been getting this dish at a local Vietnamese restaurant for a few years now and I finally decided to make it myself. I am really glad that I did, because this recipe is amazing. It's going to have a permanent place in my rotation. Since I am Thai, I tend to like my food a little spicy. The original restaurant version of this dish isn't spicy at all, so I was happy to add a Thai pepper and bring a little heat in the dressing. It was just enough to give a small hint of heat, without taking away from any of the fresh flavors.

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