And I'm going to add a touch of pepper, just to bring out the flavor so I'm going to let these prawns cook for a minute on this side. And while they're cooking on the one side, I'm just going to lightly salt a little bit, not too much because the sauce we're going to be adding is going to be salty as well. What you're looking for, they start out kind of translucent looking and you're looking for them to become pink and opaque. And these prawns are really quick to cook. And once we see them going a little bit glassy I'm going to add the prawns. Okay so we're going to just let those move around in the hot sesame oil. So this is my own slightly modified version. I have to say sometimes authentic Thai cuisine is even a bit too spicy for me. And then I'm going to take a garlic press, so that no poor family member ends up with a big chunk of Serrano chili and I'm going to just squeeze my Serrano chili through this press and scrape off the little bits. I've taken one of these guys, and basically cut the flesh off, and removed the seeds, because the seeds are a killer, they make it really hot. So I'm going to give the shalots and garlic a minute headstart, while I start getting the serano chili ready. I know you think that my children won't eat this if I put chili in it, but if I put just a little bit in they don't even feel the heat and it just adds to the flavor. We're actually going to add a little bit of Serrano chili. You can use white onions or shallots, and I'm going to saute these with a little bit of finely chopped garlic. And I'm going to just basically heat up a little bit of sesame oil, and I'm going to saute some nice, finely chopped shallots. The next thing we're going to do, we've got some nice wild prawns here, they're deveined and peeled, lucky for me. And while we're assembling the other parts of the pad thai, those noodles are going to soak, but they're so thin that they don't actually need much time in there. The first thing we have to do is boil some water and pour it over these lovely rice noodles. It's more like assembling things than actual cooking. It's very simple to make and I'm going to show you how. So we had to find a way to recreate Pad Thai and had to find a way to make it gluten free for my little boy who can't have any wheat in his diet. One of my favorite dishes growing up was Pad Thai. I grew up in Vancouver, Canada where we had some great Thai restaurants. View the trailer for the course here: View Syllabus In addition, we will present a compelling rationale for a return to simple home cooking, an integral part of our efforts to live longer, healthier lives. By the end of this course, learners should have the tools they need to distinguish between foods that will support their health and those that threaten it. This course will shift the focus away from reductionist discussions about nutrients and move, instead, towards practical discussions about real food and the environment in which we consume it. In this course, learners will be given the information and practical skills they need to begin optimizing the way they eat. There is strong evidence that global increases in the consumption of heavily processed foods, coupled with cultural shifts away from the preparation of food in the home, have contributed to high rates of preventable, chronic disease. To address these public health crises, we urgently need to explore innovative strategies for promoting healthful eating. Around the world, we find ourselves facing global epidemics of obesity, Type 2 Diabetes and other predominantly diet-related diseases.
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