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Mixed Stir Fried Rice Noodle (Phad Mee Grob Soung Kreung)

       By: Chef Naam  

Recipe Detail :

Mixed Stir Fried Rice Noodle (Phad Mee Grob Soung Kreung) - A delicious Thai light meal which harder to find nowadays. Crispy noodle with mellow sour, sweet and salty taste. You can make and keep it for a long time. If it hard to find somewhere delicious, why don’t you try to serve yourself at home?

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Mixed Stir Fried Rice Noodle (Phad Mee Grob Soung Kreung) - A delicious Thai light meal which harder to find nowadays. Crispy noodle with mellow sour, sweet and salty taste. You can make and keep it for a long time. If it hard to find somewhere delicious, why don’t you try to serve yourself at home?

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For : 4-5 Person

1. 2 Pieces Noodles (put 2-3 times in water and cover with white cloth)
2. 200 grams Fresh Shrimp (washed, peeled, cut small oblique, 1/2 cm thick pieces)
3. 200 grams Pork (clean - cut across in 1 cm. small pieces)
4. 1 Sheet Yellow Tofu (cut into small 1 cm. long pieces, 1/2 cm. thick and sun to dry)
5. 5 Heads Shallots (chop in long strips - fried)
6. 10 Large Clove Garlic (chop in long strips - fried)
7. 1 Duck Eggs

Sauce for Frying Noodles
8. Palm Sugar, 1 cup 
9. Brown sugar (sweeter than white sugar), 1/2 cup
10. Water 1/4 cup.
11. Fish sauce 1 Tbsp.
12. Pickled garlic  water 1/2 cup
13. Vinegar 1/2 cup
14. 3 tbsp. of tomato sauce
15. Lime 1/4 cup

Vegetables for Sprinkle &Side Dish Vegetables
16. 2 Heads Pickled garlic (minced)
17. 2 Red Goat Pepper (Cut into strips)
18. 1 Ball Orange skin (shredded)
19. 1-2 Stalks Coriander (leaves)
20. Sprouts (remove tails), 1 cup
21. 10 stalks Kuichai (cut in 1 1/2 cm. long pieces)
22. 1 bottle of oil

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1. Dressing sauce -  Mix palm sugar, brown sugar, water, garlic pickles water. Stir well to melt and heat until boiling, add vinegar, fish sauce, tomato sauce (add gradually). Simmer until sticky, then add lime (sweet, sour, salty taste).
2. Ingredients for Mixed with Noodle - Pork, cleaned, cut into long 1-2 cm, thick 1/2 cm. Then stir 1tbsp. with oil in a pan until cooked and dried. (If it's not dry, water will come out when mix with noodles). Put in a container and set aside.
3. Shrimp - cleaned, peeled, cut into two parts, Cut oblique in1/2 cm. thick.  Then stir 1 Tbsp. with oil in a pan until cooked and dried.
4. Noodle - pour water in the sink, put noodles in water. Bring up straightly, shake-up and drain dry on a sieve. Cover with wet white cloth.
5. Onion - peeled and chopped in thin strips. Fry until golden crispy. Absorb the oil with paper and set aside.
6. Garlic - peeled and chopped in thin strips. Fry until golden crispy. Absorb the oil with paper and set aside.
7. Tofu -  cut into small 1 cm. long pieces, 1/2 cm. thick. Sun to dry and fry until crispy. Absorb the oil with paper and set aside.
8. Noodles -  heat oil in a pan on high heat (wait until hot), gradually put the noodles and fried crisp and golden (yellow-brown) bring up and drain dry. (If oil is not run out, the oil will come out when you're mixing) Set aside.
9 Duck eggs - spread eggs, sprinkle and beat to combine. Heat oil in the pan. When hot, Put eggs in a colander. Move a sieve from left to the right - front to back. 
10. Mixed Noodles (divide half) - set the pan (low heat), add 2 ladle dressing sauce, add dried pork and shrimp. Pour orange juice, follow with finish fried rice noodles. Mix well to combine (like mixing salad). Make a hold in the middle. Add 1 ladle dressing sauce mixed well with noodles. Add tofu and remaining dressing sauce and mix well together until dry. Add onion, fried garlic and stir well. Put Kuichai leave and turn off gas. Mix until well combined.
11. Put the noodles on a plate. Sprinkle with orange skin, egg, onion, fried garlic, coriander, red& yellow goat pepper. Decorate beside the dish (bean sprouts, Kuichai, minced pickled garlic).

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Mixed Stir Fried Rice Noodle (Phad Mee Grob Soung Kreung)

Mixed Stir Fried Rice Noodle (Phad Mee Grob Soung Kreung)
A delicious Thai light meal which harder to find nowadays. Crispy noodle with mellow sour, sweet and salty taste. You can make and keep it for a long time. If it hard to find somewhere delicious, why don’t you try to serve yourself at home?

Ingredient of Mixed Stir Fried Rice Noodle (Phad Mee Grob Soung Kreung)

1. 2 Pieces Noodles (put 2-3 times in water and cover with white cloth)
2. 200 grams Fresh Shrimp (washed, peeled, cut small oblique, 1/2 cm thick pieces)
3. 200 grams Pork (clean - cut across in 1 cm. small pieces)
4. 1 Sheet Yellow Tofu (cut into small 1 cm. long pieces, 1/2 cm. thick and sun to dry)
5. 5 Heads Shallots (chop in long strips - fried)
6. 10 Large Clove Garlic (chop in long strips - fried)
7. 1 Duck Eggs

Sauce for Frying Noodles

8. Palm Sugar, 1 cup
9. Brown sugar (sweeter than white sugar), 1/2 cup
10. Water 1/4 cup.
11. Fish sauce 1 Tbsp.
12. Pickled garlic water 1/2 cup
13. Vinegar 1/2 cup
14. 3 tbsp. of tomato sauce
15. Lime 1/4 cup

Vegetables for Sprinkle &Side Dish Vegetables

16. 2 Heads Pickled garlic (minced)
17. 2 Red Goat Pepper (Cut into strips)
18. 1 Ball Orange skin (shredded)
19. 1-2 Stalks Coriander (leaves)
20. Sprouts (remove tails), 1 cup
21. 10 stalks Kuichai (cut in 1 1/2 cm. long pieces)
22. 1 bottle of oil

How to Cook Mixed Stir Fried Rice Noodle (Phad Mee Grob Soung Kreung)

1. Dressing sauce - Mix palm sugar, brown sugar, water, garlic pickles water. Stir well to melt and heat until boiling, add vinegar, fish sauce, tomato sauce (add gradually). Simmer until sticky, then add lime (sweet, sour, salty taste).
2. Ingredients for Mixed with Noodle - Pork, cleaned, cut into long 1-2 cm, thick 1/2 cm. Then stir 1tbsp. with oil in a pan until cooked and dried. (If its not dry, water will come out when mix with noodles). Put in a container and set aside.
3. Shrimp - cleaned, peeled, cut into two parts, Cut oblique in1/2 cm. thick. Then stir 1 Tbsp. with oil in a pan until cooked and dried.
4. Noodle - pour water in the sink, put noodles in water. Bring up straightly, shake-up and drain dry on a sieve. Cover with wet white cloth.
5. Onion - peeled and chopped in thin strips. Fry until golden crispy. Absorb the oil with paper and set aside.
6. Garlic - peeled and chopped in thin strips. Fry until golden crispy. Absorb the oil with paper and set aside.
7. Tofu - cut into small 1 cm. long pieces, 1/2 cm. thick. Sun to dry and fry until crispy. Absorb the oil with paper and set aside.
8. Noodles - heat oil in a pan on high heat (wait until hot), gradually put the noodles and fried crisp and golden (yellow-brown) bring up and drain dry. (If oil is not run out, the oil will come out when youre mixing) Set aside.
9 Duck eggs - spread eggs, sprinkle and beat to combine. Heat oil in the pan. When hot, Put eggs in a colander. Move a sieve from left to the right - front to back.
10. Mixed Noodles (divide half) - set the pan (low heat), add 2 ladle dressing sauce, add dried pork and shrimp. Pour orange juice, follow with finish fried rice noodles. Mix well to combine (like mixing salad). Make a hold in the middle. Add 1 ladle dressing sauce mixed well with noodles. Add tofu and remaining dressing sauce and mix well together until dry. Add onion, fried garlic and stir well. Put Kuichai leave and turn off gas. Mix until well combined.
11. Put the noodles on a plate. Sprinkle with orange skin, egg, onion, fried garlic, coriander, red& yellow goat pepper. Decorate beside the dish (bean sprouts, Kuichai, minced pickled garlic).
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