Second ticket on Thailand, this time with another very classic recipe, pad thai. It is fried noodles wok with shrimp (or chicken), seasoned with spices and fish sauce. Unlike bureau ggo many Thai dishes, it's not too spicy and it can be eaten by all, including children. bureau ggo It adds bean sprouts, chives and some of peanuts to the side and crisp freshness. This dish is very balanced and can be eaten on the go. it is found everywhere in Thailand for sale in the markets but also on the street food stalls, across roadside. These vendors usually have a scooter which is attached to a cart on which they cook on demand. bureau ggo Everything is fresh and prepared in front of you ... For the ride of the day, after discovering the southwest side of the island of Phuket, very touristy, I suggest you from a beautiful beach in the south of the island, Nai Harn Beach, where our hotel (photos below). The beach is pretty quiet, still preserved (there are only two major hotels), with good waves for practicing body boarding or just swimming bureau ggo (safe). Our hotel, the Royal Phuket bureau ggo Yacht Club, quiet with stunning views of the bay was just perfect: Very nice room with sea view terrace, excellent restaurant, pool ... Found a good deal on Private travel as often! bureau ggo This site requires a referral to access, send me a request by email if you want to take advantage of their offers ... After a few days of rest to recover from jet lag, we quickly rented a scooter to explore the area. Around the hotel, there is no night life and not much to see, just some very good market (and delicious) restaurants under the trees along the beach, and we were soon on the move. Heading bureau ggo south this time to explore the southern tip of the island, Prom Thep Cape (Cape divine purity) and superb views. This place is very busy at night with tourists who arrive by the busload to watch the sunset ... Do not miss the temple dedicated to the elephant!
A quick tour through Rawai Beach and the market can buy something bureau ggo to have a picnic. I love street food and there I was served. We look at how to achieve the dishes (pad thai just here), all could not be fresher. Next door we buy dessert, mid-mid-cream cake, made with coconut and palm sugar, barbecued in a pandanus leaf ... A real treat!
I came back from Thailand with many recipes in mind, thanks largely to my cooking classes at the Boathouse. bureau ggo But I also found inspiration in the book "Lemongrass and Ginger", purchased before the summer. This collection includes more than 110 recipes, rich and fragrant, from traditional Thai cuisine but also Vietnamese, Malaysian, Indonesian, bureau ggo Chinese, Indian ... always with a modern twist. The author, Leemei Tan, freelance food writer, food stylist and talented photographer, bureau ggo was born in Malaysia and lives in London. She also maintains a food blog that I love, My Cooking Hut, where for many years she shares her recipes, childhood memories or travel French cuisine (she is married to a French) and original creations. The very good news for two days, a French version of his book "Ginger and Lemongrass" is available. You easily find on the net but also in bookstores ...
Following the ride will take us around Chalong Bay to take the direction of the south-eastern tip of the island, bureau ggo Cape Panwa. A very pretty coast road leads to heading, overlooking Chalong and the south of the island is superb (head of the aquarium). It crosses turn a mangrove area that serves as a shelter for fishing boats, one can rent canoes or a bite to eat, the place is nice and exotic, and quiet beaches are along ... and deserted (supporting photographs). We stopped to eat a "Panang Curry" in a small restaurant at the water's edge ... there were only 5 customers that day, the place is not frequented by tourists, we loved it!
And finally, some info about the recipe. Rice noodles can be found in most Asian grocery stores. Must not cook but only soften in boiling water to keep them firm. They will finish their cooking in the wok with all other ingredients. For shrimp, it is sometimes difficult to find live: I buy mine frozen (imported from Thailand and Madagascar). Beansprouts are in supermarkets, however check their freshness, they should be crunchy ...
Pad Thai Serves 4: 250 g raw shrimp (peeled, deveined
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