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"To read a book about a country's cuisine isn't simply to go looking for 'good things'; it is also to better know - by means of the recipes - the customs and the richness or poverty of a place, and the spirit of those who inhabit it. It is above all, to participate in the symbolic celebration of the shared repast."

~ Ginette Olivesi-Lorenzi, La Cuisine Mentonnaise



Savoring Tuscany : Recipes and Reflections on Tuscan Cooking

Savoring Tuscany : Recipes and Reflections on Tuscan Cooking (The Savoring Series)
by Lori De Mori

Part of the Savoring Series, which is one of my favorite series of books about Regional Cuisine, Savoring Tuscany is a beautiful book filled with sumptuous recipes and delectable writing about the cuisine and culture of Tuscany. As with all the books in the series, Savoring Tuscany is put together beautifully and all of the recipes are well written and presented. The recipes that we tested were all superb and the book is an excellent source for fans of Tuscan cuisine.


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Recipe - Thai Noodles (Pad Thai) Humphrey
by Michael Humphrey

Everyone loves Pad Thai, and this version from Michael Humphrey is especially appealing.

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Thai Noodles (Pad Thai) Humphrey

Recipe Submitted by Michael Humphrey.

Ingredients:

200 gm dried flat rice stick noodles
12 medium green prawns
125 gm lean pork
2 cloves garlic
4 tablespoons vegetable oil
2 eggs
60 gm fresh beansprouts
2 tablespoons fish sauce
1 tablespoon light soy sauce
1 tablespoon sugar
½ teaspoon cracked black pepper
4 garlic chives
1 tablespoon
1 tablespoon roasted peanuts
1 teaspoon roasted chilli flakes
lime or lemon wedges
Preparation:

1. Cut pork into thin slices.
2. Mince the cloves of garlic.
3. Beat the eggs.
4. Chop the coriander.
5. Chop/crush the peanuts.
6. Cut the chives into 4 cm lengths.
7. Soak noodles in boiling water for a few minutes to soften; drain well.
8. Peel prawns, leaving tails on. Cut down centre backs and remove the dark veins; rinse and dry.
Method:

1. Sauté pork and garlic in half the oil until pork changes colour.
2. Add prawns and cook briefly and set aside.
3. Wipe the wok with a cloth dipped in oil. Pour in the egg mixture, swirl around so it forms into a very thin omelette and cook until firm underneath. Flip over to cook the other side briefly. Cut into fine shreds and set aside.
4. Quickly sauté the beansprouts and remove.
5. Add noodles and remaining oil and stir over high heat for about 1½ minutes. 6. Add the sauces, sugar and pepper and return the prawns, pork, eggs and beansprouts to the pan. Toss together over high heat, then transfer to a serving plate.
7. Garnish with chives, coriander, peanuts and roasted chilli flakes. Add the lime or lemon wedges.


Serves 4.

Michael Humphrey is the owner of The Cook's Corner, an excellent collection of Thai recipes, cooking tips, techniques, and ingredient descriptions.