I’ll be tweeting a conversation between UNC’s Vice Chancellor for Research, Tony Waldrop and UNC’s Nobelist Oliver Smithies Monday at 4 pm EDT http://www.hsl.unc.edu/smithies/ for details and background
I whipped this up tonight and added rice noodles (pad thai) at the end cooking them as in a stirfry. This recipe is for Elizabeth C who requested it and from several Thai sources online.
Olive oil for sauteing
1 red onion chopped
3 or 4 garlic cloves minced
at least a tablespoon of fresh ginger root minced. I use more
A selection of chopped veggies – I used peas, bok choi, and broccoli
1 can of low fat coconut milk
2 tablespoons of Taste of Thai or Tommy Tang red curry paste
1.5 tablespoons of Thai fish sauce
maybe half a cup water as and if needed
Lime juice and zest from half a lime
Pad Thai (rice noodles)
Basil leaves for garnishing
Green onions for garnish
Serve with the other lime half sliced as you choose.
Prepare the Pad Thai noodles for stirfry (most boxes or bags will have directions) usually by soaking in hot water
In a deep pot, heat the oil then stirfry the garlic and onion until the onion is transparent.
Then add ginger then veggies and stirfry until cooked yet crunchy.
Now add the coconut milk, red curry paste, fish sauce and some of the chopped basil leaves
Bring to a light boil and stir well then add the Pad Thai noodles
Cook for about 2 or 3 minutes stirring well.
Serve with green onion and basil garnish and lime sections.