Volume 124 Issue 139
kansan.com
Friday, April 20, 2012
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fried noodles //SARA SNEATH
He's stirring a large pot of rice noodles with metal chopsticks when he looks over at me. "You have to keep stirring the noodles or they will clump up," he says.
Sonephasith Phansiri, a senior from Vientiane, Laos, is preparing his own recipe of fried noodles, similar to Thailand's Pad Thai. He says his family told him he's not allowed to come to reunions without it.
Rice noodles, also known as rice sticks, are gluten free and take much less time to cook than noodles made from grain. He boils the noodles for 10 minutes before draining them and putting them in a bowl of cold water. Phansiri says the cold water keeps the noodles from overcooking. With 1 tablespoon of oil in a nonstick pan, he fries a pound of shrimp.
"You can steam or fry the shrimp, whichever you prefer," Phansiri says.
When the shrimp turns pink he sets the pan aside and scrambles three eggs. He says you can
in a deep pan, he pours in the noodles and adds one 8-ounce jar of Lee brand Pad Thai Sauce. You can find the sauce at the Chinatown Food Market, 202 Grand Blvd in Kansas City, Mo. He tosses the noodles around in the pan to work in the sauce.
or this recipe, Phansiri used half of the 14-ounce package of rice noodles. He adds the cooked shrimp and continues to pan toss the ingredients. He uses a flat spoon to plop a por-
cook a bundle of green onions and cilantro with the egg or use them like garnish at the end. Phansiri says he prefers them uncooked.
eggs and shrimp and continues to pan toss the ingredients. He uses on my plate and then sprinkles on fresh onions, cilantro and crushed peanuts. He cuts a lime and places a wedge at the corner of my plate.
The dish has a nice balance of sweet and spicy. The red chili pepper in the pad that sauce smells much hotter than it is. The best part about making fried noodles in your home is there are noticeably more shrimp in every portion.
PHOTO BY SARA SNEATH
"We try to bring people and representatives from restaurants that display skills students would be able to take home some of the
Patrick Blanchard, a sophomore from Wamego and the committee's coordinator, said that the demonstrations aim to teach students useful techniques while introducing them to foods that might not already be in their culinary wheelhouse.
compromising the integrity of the icing. Students were invited to try the techniques themselves before chocolate and vanilla cupcakes were passed around.
The event was part of a recent series of cooking demonstrations hosted by Student Union Activities' culinary committee. A demonstration earlier this month featured Janna Traver, executive chef for KU Dining, who prepared Peruvian food.
Blanchard said that his personal favorite was the Sushi with Gusto demonstration even though it wasn't hands on. Attendees watched chefs prepare veggie, California and tuna rolls, which were then passed around the room.
Although Wednesday's demonstration was the last of the semester, Blanchard said that he hopes to see next semester's coordinator continuing the presentations.
"When they iced that cake, I've never seen somebody do that so fast and so well," Tretbar said.
of the experts, as was Bea Tretbar, a freshman from Wichita, Tretbar said that she was initially intimidated by Yi and Munoz's decorating skills.
But once she gave it a try, she felt like she could recreate the techniques in her own kitchen.
Jennifer Yi, a baker at Billy Vanilly, puts the final touches on a six-inch cake with Amber Munoz's assistance during a demonstration at Improptu in the Kansas Union Wednesday afternoon.
Edited by Taylor Lewis
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Don't forget
(II contents, unless stated otherwise, © 2012 The University Daily Kansan
Check out Panda Circus at Tunes at Noon on the Union Plaza sponsored by Student Union Activities and Kicker.
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