Thanks for hanging with me through this series on Authentic Thai Food At Home. Marcus and Bum will be traveling frequently so we have to squeeze in Thai cooking posts when we can. (Click here to learn more about my brother and sister-in-law in Thailand)
In part one, I posted a basic list of ingredients to get you started on some inexpensive and healthy Thai cooking at home. I also explained how an Iowa girl like me knows anything about Thai cooking. In part two, I posted the recipe for Pad Kaprow (Pork with Thai Basil).
Another one of our favorite dishes is Pad Wood Sen. Translation: Egg and Cabbage Stir-fry. Even if you are not a cabbage fan, give this recipe a try. (It's not too cabbagey) It is very frugal if you leave out the chicken. You can make it spicy or leave out the spice for little kids. You can find the bean thread noodles at most Asian food stores or in the Asian section of major grocery store chains.
Here is the basic recipe:
2 Eggs1 lb. chicken breasts, cut into thin slices (optional)
1/2 Head of Cabbage, shredded
2 Carrots, chopped (optional)
2 Bunches of Bean Thread Noodles
2-3 Tbsp. Soy Sauce
1/3 c. chicken broth
Red Pepper Flakes (optional)
Soak the bean thread noodles in water for 15-30 minutes prior to cooking. Heat a few tablespoons of olive oil in a stir fry pan on medium-high heat. Crack the eggs directly into the pan and scramble until almost set.
Stir in the cabbage, carrot (optional), and bean thread noodles stirring continuously until slightly tender. Add soy sauce and a little chicken broth to keep the dish slightly moist. Sprinkle with red pepper flakes. (optional)
Serve immediately. Below is a picture of the final product.
Tune in for Authentic Thai Food At Home Part 4 to learn how to make the best Thai Garlic Chicken!