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thai

Siamese Princess – Ardmore

I wanted to go to Blue Fin with my mom, but damn it, they’re closed on mondays. Note to you all… do not trust the hours on Yelp. Seriously, because if I hadn’t called Blue Fin and had just gone all the way there, trusting the hours on Yelp, I would have been angered. So with that little setback, I decided to go for thai instead. And I wanted to stay close to home, so we went to Siamese Princess. This place is totally small and cute and decorated up the wazoo with paraphanalia from thailand.
I decided to go crazy and get a random appetizer – steamed kow-park-more. These were a couple of steamed thin rice crepes filled with chicken, turnips, and ground peanuts, topped with fried garlic and veggies, served on a bed of julienned veggies with a vinaigrette soy sauce. Strangely enough, the actual crepe part was my least favorite part of this dish, but I liked everything else about it. Here’s to me for trying new things!
My ma got the chicken and eggplant dish. It was chock full of chicken, eggplant, and all kinds of veggies in a savory and slightly spicy sauce. This didn’t have coconut milk in it, which neither of us like, so it was a win for us. Sorry, I forget the official name of this, and damn Siamese Princess for not having much of an online presence.
I was feeling noodley, so I got the pad see ¬†yew with tofu. Why tofu? I like it, and I just didn’t feel like chicken that night. This was chock full of veggies as well, which I thoroughly appreciated. I always love how the green beans are barely cooked, just the way I like them. And I love me some wide flat rice noodles. Everything tasted super fresh in this dish. And it was plenty of food. There’s only one lady working in the front of the house. Even still, she did a great job, was friendly, and it didn’t take long for the food to come out. I’ll definitely be back!

Siamese Princess on Urbanspoon

Pei Wei Overeaters

It’s always random the hours that restaurants have on weekends. We failed at going to one place that wasn’t going to be open for a little bit, so we headed over to Pei Wei instead. I hadn’t been here in awhile. I don’t remember being able to get beer there before, but you definitely can. And you can get big ass beers.
We totally got bamboozled by the menu. We read Japanese Chile Ramen and totally thought this was going to be a bowl of ramen noodle soup. Total order fail! Instead, this just ended up being a noodle dish with ramen noodles in it. You cannot imagine the disappointment. Anyhoo, this was a heaping bowl of egg noodles with a slightly spicy soy mirin sauce, scallions, garlic, bean sprouts, carrots, onions, lime, cilantro, chile peppers, and tons of tofu that we’d picked. It tasted fine, but it was totally not what we thought it would be. So it made us a little sad.
This is the Thai Dynamite with crispy chicken. It’s cooked in a sriracha sauce withh lime, scallions, garlic, red bell peppers, carrots, and thai basil. While there were some visible scallions, the carrots and bell peppers were few and far between.
I’m a creature of habit with certain restaurants, so here’s my Japanese Teriyaki rice bowl, which is my favorite dish here. It’s got a nice thick sweet soy glaze, onions, napa cabbage, carrots, spinach, scallions, and sesame seeds. And as usual, I got mine with brown rice, some of the best brown rice, ever! Why would two people order three entrees? Well, we thought we were going to share a nice bowl of ramen. Cue the sadface! At least we got to drink the crap out of some mr. pibb.
Pei Wei on Urbanspoon

Make Your Own Drunken Noodles

I love getting drunken noodles or drunken noodle-type of dishes at thai restaurants. I’m a sucker for any dish with thick rice noodles and a sweet and savory sauce. I decided I was ready to make my own! After scouring countless recipes and watching youtube videos, I was ready for my experiment. And hey, it worked out really well! Surprisingly well. I had no idea it would actually be this easy!

Thai Style Drunken Noodles

2 cloves garlic chopped
1 small shallot chopped
2 eggs
Veggies of your choice
Meat of your choice
1 pkg of fresh thick rice noodles
2 tomatoes
Thai basil
Chili pepper, if you want
1-2 tbsp soy sauce
1-2 tbsp oyster sauce
1-2 tbsp fish sauce
1-2 tbsp sugar

So this particular “recipe” was what I used to make one package of the soft noodles. But really, you can make as much or as little as you want and just experiment with the ingredients. If you don’t like certain things, just leave it out. If you want to add things, go right ahead!

In some hot oil, cook up the chopped garlic and shallots until cooked and fragrant. What does “fragrant” mean anyway? Scoot them over to the side of the pan and add your eggs, and scramble them.

Add veggies of your choice, I used red bell pepper, onion, and broccoli. Since these are crunchy veggies, you’ll need to cook a bit longer. Cook these as much as you want, to the crunchiness that you want. If you want to take this mixture and put them aside in a bowl, go ahead. I had to because the pan I was using was just too small.

You can use whatever meat you want. I used cooked shrimp (again, because due to sheer laziness) so I didn’t really have to cook these very much. But whatever meat you use (pork, chicken, shrimp, etc) once your meat is cooked, add the noodles and heat up until the noodles get soft. If you had set aside the veggie mixture, put it back into the pan now. Mix the sauce ingredients together (the three sauces and the sugar, however much you want, just use a one-to-one ratio of all) and then pour it over everything. Stir everything together so that the sauce coats everything. If you like spice, add whatever chili that you want.

The last thing to add would be the chopped tomatoes (which I totally forgot to add) and the basil. If you have fresh basil, add that. I’m not sure how much, maybe like a handful. I cheated and bought a jar of chopped thai basil and added just about a teaspoon or even less. It worked just as well.

Now eat! Just a note about the noodles… I’m sure you could use dried noodles too, but I just don’t think it would be as good. I love these type of noodles because they’re thick and chewy, and I just don’t think a dried rice noodle would work all that great. It just wouldn’t have the right texture and probably wouldn’t soak up the flavors as well. So if you can find them at your asian market, try to get the fresh ones!

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