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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.

All text, graphics, recipes, and articles copyright Regional Recipes 2001-2010, unless otherwise attributed. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, information about recipe or menu development, recipe and article submission guidelines, advertising quotes, or for information about how to get your product or book reviewed, please e-mail us. Thank you.
Recipe - Puangpen's Phad Thai
by Puangpen Prescott

Everyone loves Pad Thai, that very popular fried noodle dish from Thailand, and this recipe from Puangpen Prescott is especially nice.

P. Craig - Hillside-Tuscany
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Puangpen's Phad Thai

Recipe Submitted by Puangpen Prescott


1 pack dried thin rice noodle
1 tablespoon chopped garlic
1 tablespoon minced shallots
2 eggs slightly beaten
1/3 cup vegetable oil
1 cup bean sprouts
6 sprigs celery tops
1/4 cup sliced pork
1/4 cup shrimps
3 tablespoons ground dried shrimps
3 tablespoons roasted peanuts, ground coarsely
1 teaspoon ground roasted dried red chili pepper
1/3 cup tamarind juice mix with brown sugar
2 tablespoons white sugar
1 1/2 teaspoons salt
2 teaspoons fish sauce
1 teaspoon lime juice


Soak dried noodle in warm water till soften. Heat oil in a large wok, add chopped garlic and cooked till golden. Add sliced pork and then shrimps. Add slightly beaten eggs. Add noodle, stir till well mixed. In a bowl, mix the last group of ingredients and pour on to the noodle. Add peanuts, mix together and serve with fresh bean sprouts and a wedge of lime.

Puangpen Prescott has a Thai-American Family Site which includes many different interesting articles about the Thai lifestyle, cuisine, history, festivals, and lots of excellent Thai recipes.