Potluck Picture Update

I decided to make Pad Thai and Eggplant afterall. Went to the Thai Supermarket at Golden Mile Centre at Beach Road. The supermarket is really very cool. It has a large selection of Thai fresh products, sauces and snacks. Yummy! And as you mak eyour way to the ground floor, there are also a number of Thai restaurants and Thai provision stores which are kinda cool.

Poor everyone had to make do with all the food on the very small table, had to get my TV box to extend for a longer table.

Sticky Rice and Mango Dessert....SY made that and its sitting on my beautiful Corelle plates.

The guys sitting on the sofa.

My newphew ZH, eating on the floor. He even got the tissue paper to clean up the floor when he spilt some rice.

Anyways, here is my Pad Thai recipe. Got it off the internet. Quite tasty.

SUKHOTHAI PAD THAI

Ingredients:

½ cup White Sugar

½ cup Distilled White Vinegar

¼ cup Soy Sauce

2 tbsp Tamarind Pulp

1 (12 oz) Package Dried Rice Noodles

½ cup Vegetable Oil

1½ tsp Minced Garlic

4 Eggs

1 (12 oz) Package Firm Tofu, cut into 1/2 inch strips

1½ tbsp White Sugar

1½ tsp Salt

1½ cup Ground Peanuts

1½ tsp Ground, Dried Oriental Radish

½ cup Chopped Fresh Spring Onions

1 tbsp Paprika

2 cup Fresh Bean Sprouts

1 lime Cut into wedges

Method:

To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp. To make Pad Thai: Soak rice noodles in cold water until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu and stir until well mixed; add noodles and stir until cooked. Stir in Pad Thai sauce, 1 1/2 tablespoons sugar and 1 1/2 teaspoons salt. Stir in peanuts and ground radish. Remove from heat and add spring onion and paprika. Serve with lime and bean sprouts on the side.