Richard"s Restaurant
Richard"s Restaurant Restaurant in Llandudno
Richard"s Restaurant
Richard"s Restaurant restaurant type: Thai
Richard"s Restaurant address:7 Church Walks
Llandudno
LL30 2HD
UK
Richard"s Restaurant Telephone: +44 (0)1492 877924/875315
Website: View their website
A Possible Thai meal they may serve at Richard"s Restaurant, in Llandudno
Please note there is a high chance they won't. This is just to give you an idea of what kind of food you can expect from Thai restaurants, such as in Richard"s Restaurant
Thai Noodles
Thai Noodles (Pad Thai) Noodles2/3 Pound Dried Rice Stick Noodles, Preferably Medium Width2 Tablespoons Vegetable Oil1/2 Teaspoon Minced Garlic2 Shallots, Thinly Sliced2 Teaspoons Ground Chile Paste, Or To Taste*6 Tablespoons Catsup4 Tablespoons Granulated Sugar2 Tablespoons Fish Sauce*1/2 Teaspoon Salt2/3 Cup Low-sodium Chicken Stock3 Cups Bean Sprouts3 Scallions, Sliced Into 1-inch Pieces On The Diagonal1/4 Cup Chopped Roasted Peanuts * Chile Paste Is A Thick Mixture Of Red Chiles, Including Seeds, Ground Up With Vinegar And Garlic. It Is Eaten Throughout Southeast Asia. It Is Sold In The Condiment Section Of Asian Grocery Stores. * Fish Sauce ("nuoc Mam" In Vietnam And "nam Pla" In Thailand)' Is The Soy Sauce Of Those Countries. It Adds A Richness That Isn't Fishy At All (although It Is Made From Fermented Anchovies). Look For It In Glass Bottles (denoting Higher Quality) In The Condiment Section Of Asian Markets. Bring 2 Quarts Of Water To A Rolling Boil. Cook Noodles For 2 Minutes, Then Rinse Extremely Well Under Cold Running Water. (This Will Ensure The Noodles Are Clean And Free Of The Pungent Dried Rice Flour Odor.) Drain Noodles In Colander And Spread Out To Dry For At Least 20 Minutes. The Noodles Will Stick Together, But Don't Be Alarmed. Meanwhile, Heat The 2 Tablespoons Oil In A Wok Or Large Nonstick Saucepan Over Moderate Heat. Add Garlic, Shallots And Chile Paste And Allow To Sizzle Until Golden, About 30 Seconds. Add Catsup, Sugar, Fish Sauce And Salt And Reduce Slightly, About 1 Minute. Add 2/3 Cup Chicken Stock And Reduce Heat. Stirring Frequently, Simmer For 3 To 5 Minutes. Remove 2 Tablespoons Of The Sauce And Set Aside. Add Noodles To Wok And Using Chopsticks, Gently Separate The Noodles. Turn Often And Sauté Until Noodles Absorb All The Sauce And Are Cooked Until Just Tender, About 5 Minutes. Add Bean Sprouts, Scallions And Peanuts And Fold Into The Noodles. Remove From Heat And Set Aside. Topping1 Tablespoon Vegetable Oil1/2 Small Yellow Onion, Sliced1/2 Teaspoon Minced Garlic1/2 Pound Raw Medium Prawns, Peeled And Deveined2 Cups Broccoli Florets, Blanched, Shocked In Ice Water And Drained1/3 Cup Low-sodium Chicken Stock Heat The 1 Tablespoon Oil In Another Nonstick Pan Over Moderate Heat. Add Yellow Onion And Garlic And Sauté Until Soft And Aromatic, About 1 Minute. Add The Prawns. Toss In Pan Until They Turn Opaque, About 2 Minutes. Add Broccoli, Reserved Sauce And The 1/3 Cup Chicken Stock. Cover And Cook Until Vegetables Are Thoroughly Hot, Another 2 Minutes. Garnishes1/4 Cup Coarsely Chopped Roasted Unsalted Peanuts, OptionalFresh Chopped Cilantro4 Lemon Wedges To Serve, Portion Noodles Onto Individual Dinner Plate And Top With The Prawns And Broccoli Stir-fry. Garnish With Peanuts, Cilantro And Lemon Wedges. Nutritional Analysis Per Serving: 540 Calories, 16 Grams Fat, 84 Grams Carbohydrates, 17 Grams Protein, 81 Milligrams Cholesterol, 1,556 Milligrams Sodium, 27 Percent Of Calories From Fat
Richard"s Restaurant Review
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Richard"s Restaurant Food Menu
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Richard"s Restaurant Vegetarian/Vegan Menu
Details about vegetarian, vegan, and special food requests for Richard"s Restaurant in Llandudno will be soon
PLEASE PHONE UP THE RESTAURANT BEFORE GOING THERE TO ENSURE DETAILS LIKE OPENING TIMES ARE CORRECT ETC. WE CANNOT BE HELD RESPONSIBLE FOR ANY INACCURATE DATA OR INFORMATION.