Stir-fried Thai-style tat soi (Pad pak tat soi fae daeng) from Delicious Magazine (UK), February 2020 (page 106) by Kay Plunkett-Hogge

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute asparagus or cabbage for tat soi, and long orange chillies for long red chillies.

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