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Post by Deleted on Apr 28, 2011 9:46:39 GMT
This is one of my favourites -   |
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Post by bixaorellana on Apr 28, 2011 15:52:10 GMT
Thanks for this, Rita! I'm sure it's going to be one of my favorites, too.
A while ago I was making a stir-fry and thought, why not way more garlic & ginger than the recipe calls for, since it never seems like enough. Looks as though this recipe author thought the same & amped up the flavor.
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Post by Deleted on Apr 28, 2011 22:06:10 GMT
We really love garlic and ginger - can't get enough of it, don't you just love the aroma as they hit the searingly hot oil...... heaven!  By the way we add far more than 2oz of bean sprouts.  |
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Post by Deleted on May 1, 2011 15:53:50 GMT
I have ordered that dish extremely often in Thailand but never try to make it at home.
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Post by Deleted on May 1, 2011 22:10:33 GMT
You must give it a go K2, it's an easy dish to make - must say though that we don't combine the noodles with the chicken in the wok, we serve the noodles then top with the cooked chicken etc. |
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Post by Deleted on May 4, 2011 5:12:30 GMT
My problem is always the sprouts and things going limp too fast (even if you don't cook them!)
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Post by Deleted on May 4, 2011 16:07:35 GMT
How strange......  |
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Post by bixaorellana on May 4, 2011 17:13:36 GMT
I wondered about that, too. The recipe calls for the bean sprouts to cook for 4 or 5 minutes. Even if the food were immediately removed from pan after cooking, it would still be very hot, so would continue affecting the sprouts. I can't imagine they'd turn out looking like the ones in the photo.
Still sounds good, though.
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Post by Deleted on May 4, 2011 17:52:02 GMT
Please re-read the recipe Bixa - the spring onions and bean sprouts are added to the pan/wok for just 2 mins!  |
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Post by bixaorellana on May 4, 2011 17:59:49 GMT
"Add the spring onions and beansprouts to the wok or pan and stir-fry for 2 minutes.
Return the chicken to the wok or pan and add the noodles and soy sauce. Cook, stirring and tossing, for 2-3 minutes, or until heated through, and serve."
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Post by Deleted on May 4, 2011 19:40:05 GMT
Ooops - sorry!  Best I re-read the recipe again. *Hangs head in shame* |
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Post by bixaorellana on May 4, 2011 20:15:21 GMT
Do you follow the recipe as written, or toss the sprouts in at the last minute?
I can usually only get alfalfa sprouts, which don't work in cooked recipes at all, so I have to leave the sprouts out. Either that, or if the sprouts were a big component of the dish, I replace them with something else, such as slivered raw green beans.
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Post by Deleted on May 4, 2011 22:14:10 GMT
Not quite Bixa - I must explain that my husband is 'king of the wok' in our house, the only time I have any contact with it is when I do the washing up!  OH just about follows the recipe, other than he doesn't put the cooked noodles into the wok for the last 2 - 3 minutes and he doesn't use fresh beans sprouts instead he uses a whole can! www.bluedragon.com/products/ingredients/bean-sprouts.aspx |
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Post by hwinpp on May 10, 2011 10:38:14 GMT
I like this too. Easy and fast. I usually give the noodles a short frying in out big wok, then I pour the other stuff over the noodles and mix. I add garlic after the cooking is finished, I like it crunchy and nearly raw |
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Post by kerouac2 on May 7, 2021 15:39:14 GMT
As silly as these English guys are, this video makes me drool.
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Post by lagatta on May 7, 2021 16:09:50 GMT
Mung beans are easy to sprout at home. Rinse them daily and keep them in the dark.
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Post by questa on May 8, 2021 2:03:28 GMT
I use fresh bean sprouts and toss them in last with just enough folding to heat them...I like scrunchy.
I havee not read this recipe as photobucket has decided it is not fit for my eyes.
Can you re post it please?
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Best I re-read the recipe again. 
