https://youtu.be/pYdcS_1k2Fk
RECIPE:
EQUIPMENT
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Wok or skillet
INGREDIENTS
- 1/2 cup Firm tofu
- 150 grams Rice noodles, broad and soft
- 10 slices Carrot
- 2 cloves Garlic, chopped
- 1/2 cup Chinese kale, sliced
- 1 Egg
- 1 tsp Dark soy sauce for noodles
- 1 tbsp Cooking oil
SEASONING SAUCE:
- 1 tbsp Mushroom sauce
- 2 tsp Light soy sauce
- 1 tsp Sugar
- pinch White pepper powder
SIDE DISH (condiment served with most street foods):
- 1 tbsp Crushed red pepper
- 1 tbsp Sugar
- 1/2 Lime
- 1 tbsp Vinegar and thinly sliced peppers
INSTRUCTIONS
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Combine dark soy sauce with wet noodles. Set aside.
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Prepare seasoning sauce and set aside.
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With oil in wok, add garlic and carrots. Cook until fragrant.
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Add tofu and cook briefly.
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Set ingredients to side and add egg. When cooked to 80%, combine egg with other ingredients.
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Add noodles and cook briefly and then add seasoning sauce.
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Add kale and cook 1-2 minutes.
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Turn off heat and plate neatly. Place condiments on side.
ADDITIONAL LEARNING:
To learn more about our Thai Cooking Clubs (Traditional & Vegan), click HERE.
To learn more about our Professional Training Courses leading to a Diploma, click HERE.
IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.