Vegetable Tom Yum Soup, Pad See Eiw and Steamed rice. Yesterday's lunch and dinner.Tom Yum
5 baby corn, cut diagonally
1 carrot cut diagonally
2 cups sliced cabbage
5 shitake mushrooms, sliced thinly
750ml water
1 pack Lobo tom yum paste
1 tamarind stock cube
Add the paste to boiling water. Add everything in and wait until all the vetables are soft and tender.
Pad See Eiw
500 g flat thai noodles
6 tbsp sweet soy sauce + 2 tbsp white vinegar
1 mushroom stock cube, dissolved in 1-2 tbsp hot water
black pepper to taste
1/2 cup green peas
1 small carrots sliced thinly
2-3 cups shredded cabbage
2-3 cups torn spinach leaves
1-2 tbsp vegetable oil
Cook noodles as directed in the package. Set aside.
In a medium pan, stir fry all the vegetables for 1-2 minutes. Add the soy sauce-vinegar mixture and dissolved stock cube. Mix well. Combine with the noodles and serve.
1 comment:
These are two of my fave thai food! Though the picture isn't as yummy-looking as your mexican dinner's(hehe jk), Ima try to cook em, since the ingredients are prolly in our kitchen.
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