Part of our ongoing mission to discover the perfect pad thai recipe, we gave the Thai stir-fried noodles from The Asian Vegan Kitchen a go during the week. You can find the recipe on page 124.
These noodles were not difficult to prepare, and we had to leave out the tofu, radish and beansprouts as we were sadly lacking them. I substituted plain rice vermicelli for the sen lek, even though I later discovered I had some sen lek hiding behind the rice bin.
This dish was spicier than I expected it to be - I expected it to have no bite, as it contained only one teaspoon of cayenne pepper, but that was sufficient to add quite a good spicy bite to the noodles.
This was a good dish, but not quite the noodles dish that I was expecting, so our search for the perfect pad thai recipe continues.
Sunday 24 May 2009
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