- mochiko
- sugar
- baking powder
- milk
- eggs
- vanilla extract
- coconut milk
- mochiko
- sugar
- baking powder
- water
- Food coloring
- medium cloves garlic
- minced cilantro stems
- salt
- “lite” coconut milk
- DIPPING SAUCE
- rice vinegar or cider vinegar
- sugar
- crushed red pepper
- minced garlic
- salt
- dried wide rice noodles
- mung bean sprouts
- sliced scallion greens
- rice vinegar
- fish sauce
- brown sugar
- crushed red pepper
- coarsely ground pepper
- thinly sliced shallots
- lime juice
- chopped fresh mint
- chopped fresh cilantro
Serves 4 to 6
If Chinese black vinegar is unavailable, substitute 2 teaspoons of balsamic vinegar and 2 teaspoons of rice vinegar. If Asian broad-bean chili paste is unavailable, substitute 2 teaspoons of Asian chili-garlic paste or Sriracha sauce. Serve with steamed white rice.
- SAUCE
- low-sodium chicken broth
- sugar
- soy sauce
- Chinese black vinegar
- toasted sesame oil
- Chinese rice wine or dry sherry
- ketchup
- fish sauce
- cornstarch
- PORK
- baking soda
- cold water
- Chinese rice wine or dry sherry
- cornstarch
- STIR-FRY
- Asian broad-bean chili paste
- vegetable oil
Serves 4
The flat pad thai–style rice noodles that are used in this recipe can be found in the Asian foods section of most supermarkets. If you can’t find broccolini, you can substitute an equal amount of conventional broccoli, but be sure to trim and peel the stalks before cutting.
Pairs with:
Wente Vineyards Riverbank Riesling
Translating Thai street food into a quick weeknight dinner is easy—once you admit that most of what you thought you knew about stir-frying is wrong.
- CHILE VINEGAR
- white vinegar
- STIR-FRY
- baking soda
- vegetable oil
- oyster sauce
- soy sauce
- packed dark brown sugar
- white vinegar
- molasses
- fish sauce
- large eggs
- garlic
- inch fresh ginger
- sriracha hot sauce
- soy sauce
- rice vinegar
- honey
- brown sugar
- vegetable oil
- water
- corn starch
- Jasmine Brown Rice
- broccoli
Vegetarian
- Other veggies as available
- Tomatoes
- Arugula or Spinach
- Cayenne Pepper
- Green Onions or other onions
- thinly sliced basil or 1 1/2 tbs Curry
- Coconut Milk
- Chicken Broth
- little salt and pepper
- Rice noodles or Ramen
(adapted from Backpacker Magazine)
- canola or vegetable oil
- salt to taste
- red pepper flakes
- water
- soy sauce
- rice vinegar