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xo Gluten Free Lover xo bio picture

my two loves . . .

Hello! My name is Kathryn - a Georgia girl and bona fide bread lover. Well, that is until I met and fell in love with Justin. Let's be real, I still LOVE bread and all things gluten-ful, but have given up that life for a gluten-free one - because now, I am a gluten-free lover.

I have always loved food. Cooking it, eating it, discussing it. I hope you'll try some of the recipes I've posted and you'll see - gluten-free cooking is accessible and delicious!

Introductions are in order…

Khao Pad Moo preperation

Today’s recipe, Khao Pad Moo, comes from SarahKate Abercrombie, a Georgia girl living in England with her husband, and author of her own food blog called Abercrombie & Feast (how cute is that?!?!). SarahKate grew up in the same small town where my mom’s family lives. Growing up, I’d spend part of every summer with my grandparents, and SarahKate and I would always play together. (I’m not actually sure how we ended up playing together…I guess my Aunt Pam new SarahKate and I were the same age, so she arranged it? It makes sense because I have 3 boy cousins and an older brother and only 1 girl cousin, Amanda, whom I love dearly. She’s six years older than me and, needless to say, we didn’t really start “hanging out” together until I hit my late teens. Speaking of, I have to give a shout-out to Amanda, she’s probably my most loyal reader!) Anyway, several months ago, Aunt Pam told me about SarahKate’s blog and I’ve really enjoyed catching up with her through our shared love of food.

I took a ton of pictures because my kitchen looked so organized and what I imagine a real chef’s kitchen to look like. I’ll try not to post all of them!

Khao Pad Moo (see SarahKate’s recipe HERE)
serves 2

2 T peanut oil
1 small onion, diced
1 chili, diced (I used a jalapeno – SKate, is that what you mean by “chili”?)
2 cloves garlic, finely chopped
About 1/4 lb pork, cut into small pieces and seasoned with salt and pepper
1 small carrot, diced
1 handful snow pea pods, diced
1 1/2 c cooked white rice, cooled
1 1/2 tsp sugar
2 T soy sauce (SKate, is “seasoning soy sauce” different than regular soy sauce?)
2 scallions, diced
Juice of 1/2 a lime
Kosher salt and freshly ground black pepper, to taste
Sriracha chili sauce and lime slices, for serving

Put the oil in a large skillet over medium-high heat. Add the onion and chili and cook for about 5 minutes, until tender. Add the garlic and cook until fragrant, about 30 seconds. Move the onion, chili, and garlic to the side and add the pork. (Allow the pork to cook for about a minute before stirring, otherwise you’ll have pieces of pork stuck to the pan.) After the pork sears on one side, you can start tossing it around the pan, eventually mixing it in the with onion mixture. Cook the pork about 3 minutes or until no longer pink, then add the carrots and saute a couple of minutes. Add the snow peas and saute for a minute or so. At this point, season with salt and pepper, to taste. Stir in the rice, then add the sugar and soy sauce and stir to combine thoroughly. Turn off the heat and add most of the scallions and the lime juice, stir. Taste for seasoning. Serve garnished with the remaining scallions and Sriracha chili sauce.

Khao Pad Moo

Khao Pad Moo

I made some slight alterations to SarahKate’s recipe. I don’t have a wok and I have an electric stove (bummer, I know) and I’ve read that a flat bottom skillet does better with an electric stove than a wok because of the heat distribution. (I would give anything for a gas stove, but that’ll have to wait till J and I can afford to buy a house.) Also, she puts egg in this dish and I’ve mentioned before that I don’t do egg in my Asian rice/noodle dishes. I’m not sure why that is exactly; I love eggs on their own, but when they’re scrambled with rice/noodles and veggies and meat – not cool. My cooking times were longer than SarahKate’s, I chalk that up to using a skillet instead of a wok, but who knows. I have to say, this dish is delicious! I preferred it with the spicy Sriracha sauce and the additional spritz of lime. YUM. I wish I’d had cilantro to sprinkle on top. I think that would add another nice layer of flavor and it just seems like a natural partner to the fresh lime juice.

I hope you’ll go visit Abercrombie & Feast! SarahKate has countless recipes and tips to share, not to mention fabulous stories. Her husband is a brilliant photographer and (I think) provides a lot of the mouth-watering pictures on her blog.

11 July 2010 - 5:48 pm SarahKate - YAY! That is one of my favourite recipes... I make it all the time. Can I tell you a secret? The Thai cooking school where I learned how to make this dish taught me to put egg in it, but I actually hate eggs and leave them out of the dish when I make it at home! So, we probably made exactly the same dish! :)

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