Today on the Gandy World Class Productions Blog we are very excited to have a guest post written by Lizzie Romer who writes at brilliant The Dust on the Ground blog. You cannot deny that Lizzie's blog is an immense saturation of amazing pictures and style! In this guest post Lizzie is sharing a recipe from her travels to Thailand, and also some really pretty lomography images from her Holga camera. Wanderlust a go-go. Enjoy!
My favourite place on my Thailand travels has to be Chiang Mai. I left behind the busy streets of Bangkok and found myself on an overnight sleeper train speeding north to a haven inside city walls. Aside from cycling between temples, chatting to Buddhist monks and buying more than I could carry at the weekend markets, a highlight was definitely the cooking course I took at my guest house. So I thought I’d share one of the recipes with you! We were taught how to make fish soufflé, spring rolls and coconut rice, but I’ve decided to share my favourite Thai classic: Pad Thai. It’s really quick and easy and you can alter the flavours depending on your taste.
- 100g rice noodles, soaked
- 1tbsp ground peanuts
- 1tbsp chopped shallot/onion
- ½ tbsp. chopped garlic
- 50g spring onions, finely sliced
- Cooking oil
- 1tbsp fish sauce
- 1tbsp sugar
- 1tbsp tamarind paste
- ½tbsp dark soy sauce
- A handful of beansprouts
- Chilli flakes
- Lime, to serve
- A handful of fried tofu
- 50g dried/fresh shrimp
- 50g minced pork
- Heat 2tbsp oil at medium heat and add the garlic and shallots. Once brown, add the noodles with just enough water to soften them and fry, turning constantly with a spatula to prevent sticking
- Add the soy sauce then move the noodles to the side of the pan, or remove
- Add some more oil into the pan. When hot, add the pork/tofu/shrimp if using.
- Once cooked/heated mix thoroughly with the noodles and move to the side/remove from the pan
- Add a little more oil to the pan. When heated, break the egg into the pan and scramble with a spatula. Once cooked, mix with the noodles
- Add the sugar, fish sauce, a pinch of chilli flakes and tamarind paste as well as half the beansprouts and the spring onion
- Taste, and add more sugar (sweet), fish sauce (salty), chilli (spicy) or tamarind paste (sour) depending on your preference.
- Spoon into a bowl and sprinkle with ground peanut. Serve with the rest of the beansprouts and a wedge of lime.
Before our cooking lesson, we were taken to the market to see where all the ingredients came from.
Pad Thai – my most frequently eaten meal!
Child at temple
Buddhist statue at a temple
Flags at one of the (many) temples
Thank you so much Lizzie for sharing your experience and delicious recipe! These images are serious eye candy for anyone who has ever been fascinated by this glorious place which our very own Lady Boys of Bangkok hail from!
All images from this post are Copyright to Lizzie Romer and not to be used without permission.