Vegetarian Thai Drink
fried bean sprouts with pickles recipe
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Your favorite vegetarian Thai meals explained

 

Ingredients:

  • 1 cup bean sprouts
  • 1/2 cup pickles, cut like bean sprouts
  • 1/2 cake yellow tofu
  • 1 tsp sugar
  • 1 tbsp light soy sauce
  • 3 tbsp oil


Preparation:

  • Wash the beans sprouts well and remove hulls and root tips
  • Wash the tofu cake and cut in small pieces.
  • Heat oil in a wok.
  • Add tofu pieces and fry until golden.
  • Add the other ingredients and stir fry until done.
  • Serve the Phak Tua Gnog Pak Gaad Dong hot.

 
 

Other recipies we recommend

Po Pia Thod
(vegetable springrolls)
Phak Chuppaen Thod
(fried vegetables)
Som Tam Teang
(Spicy Cucumber Salad)
Tom Yam Hed
(sour and spicy mushroom soup)
Khao Pad
(fried rice with pineapple)
Het Hom Prung Rod
(stir fried Shiitake mushrooms)
Het Hom Rad Sod
(steamed shiitake mushrooms in sauce)
Pad Thua Lan Toa Khao Phot On
(fried snow peas with baby corn)
Phak Guang Tong Pad Hed
(chinese mustard cabbage with mushroom)
Phak Tua Gnog Pak Gaad Dong
(fried bean sprouts with pickles)
Tong-O-Pat Nam Man Hoy
(fried Celery in Oyster sauce)
Ka Lam Ple ton Hed Hom
(steamed cabbage with shiitake musrooms)
Tom Kha Hed
(Mushroom Coconut soup)
Pad Thai / Phat thai
(fried rice noodles)
Goong priao wan
(sweet and sour shrimp)
Pad Krapow to-hu sai het
(Yellow Bean curds in Basil - Chillie sauce)

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