I think I speak for majority of my fellow Cambodian that we don’t do Breakfast as often as the Americans. It was the same in grade school, college life, and while working as well. I can’t stick to a daily breakfast, only occasionally. Yeah, I know health nutritionist emphasis on breakfast being the MOST IMPORTANT meal of the day… but…
For lunch on Monday I made Shrimp Pad Thai because I wanted to use the bean sprouts that was left over from the Fried Mussel Pancake. Those bean sprouts goes bad really fast. Anybody knows the secrets to making bean sprouts last longer? Please do share.
Shrimp Pad Thai
I also had some beef left overs from making Somlaw Machue Kroeung the other night so I made a Spicy Peppercorn stir-fry for dinner. I don’t like to use frozen beef (after thawing) so when I do buy it from the market I try my best to use it all up before it goes bad. I regret that I did not make this stir-fry spicy enough, even with the chili, garlic and whole peppercorn.
Spicy Peppercorn Beef
Pad Thai is one of my favorite dish. I’ve made it several times for my husband. One thing though, Whenever I order that from a Thai restaurant, they make the sauce more orangy/red. It’s soo good. I can never make it look like that. Mine usually comes out more like yours. Any tips?
The only place that I ate which had red color Pad Thai was at a Chinese restaurant called TK Noodle also goes by King Noodle. I don’t find their version authentic. It’s more of a Chinese take on Pad Thai. Edible and affordable. The one I made had some color as well because I use the Pad Thai sauce purchase at a Filipino grocery store (import from Thailand). It resembles the color of a concentrated tamarind base which is also one of the ingredients in the sauce but not bright red as the one I had at the Chinese place. Maybe the red color comes from ketchup that they might of sub for the tangy sour flavor? I’m not sure.