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	<title>Vino &#187; thai</title>
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	<link>http://www.eatatvino.com</link>
	<description>We may love food a little too much</description>
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		<title>Pad Thai Sauce</title>
		<link>http://www.eatatvino.com/2011/07/01/pad-thai-sauce/</link>
		<comments>http://www.eatatvino.com/2011/07/01/pad-thai-sauce/#comments</comments>
		<pubDate>Sat, 02 Jul 2011 04:46:20 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[tamarind]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=1055</guid>
		<description><![CDATA[No tomatoes. No lime juice. And for god(s)&#8217; sake, no ketchup! This is a Pad Thai recipe from one of our favorite Thai food bloggers, Chez Pim. It is quite easy and will give Pad Thai so good, that you will stop ordering it at restaurants (thankfully, there are dozens upon dozens of even more [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Hibiscus Iced Tea</title>
		<link>http://www.eatatvino.com/2010/09/20/hibiscus-iced-tea/</link>
		<comments>http://www.eatatvino.com/2010/09/20/hibiscus-iced-tea/#comments</comments>
		<pubDate>Tue, 21 Sep 2010 03:41:29 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[mexican]]></category>
		<category><![CDATA[thai]]></category>
		<category><![CDATA[Unusual Ingredients]]></category>
		<category><![CDATA[drink]]></category>

		<guid isPermaLink="false">http://www.eatatvino.com/?p=882</guid>
		<description><![CDATA[Hibiscus flowers aren&#8217;t found too commonly in grocery stores here, but that&#8217;s surprising given their popularity in many well known cuisines here.  Latin Americans will know them as the jamaica flowers.  Jamaicans know it as sorrel, and Thais often call it roselle.  As you can imagine then, the best place to find this is at [...]]]></description>
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		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Stir Fried Chicken with Holy Basil</title>
		<link>http://www.eatatvino.com/2009/05/16/stir-fried-chicken-with-holy-basil/</link>
		<comments>http://www.eatatvino.com/2009/05/16/stir-fried-chicken-with-holy-basil/#comments</comments>
		<pubDate>Sat, 16 May 2009 23:31:05 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[basil]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[meat]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=211</guid>
		<description><![CDATA[Source: Jeffrey Alford and Naomi Duguid&#8217;s &#8220;Hot, Sour, Salty and Sweet&#8221; Prep Time:10-30 Minutes Servings:4 We had tried to replicate this favorite dish of ours many times but it was never like what we tasted at Thai restaurants. Until we found this recipe that is! You could use Thai basil or even regular basil to [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2009/05/16/stir-fried-chicken-with-holy-basil/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Spicy Asian Grilled Shrimp</title>
		<link>http://www.eatatvino.com/2008/12/07/spicy-asian-grilled-shrimp/</link>
		<comments>http://www.eatatvino.com/2008/12/07/spicy-asian-grilled-shrimp/#comments</comments>
		<pubDate>Mon, 08 Dec 2008 05:37:40 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[seafood]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=116</guid>
		<description><![CDATA[Source:Adit&#8217;s Laboratory Prep Time:1-10 Minutes Servings:2 You can use a grill or a broiler. This goes great with some rice or even a salad. The Salad Khaak recipe goes very well with it. Or even serve it as an appetizer Ingredients: 15 shrimp, shelled 2 clove garlic, large paste 2 tablespoon sambal oelek 1 tablespoon [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2008/12/07/spicy-asian-grilled-shrimp/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
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		<item>
		<title>Red Curry with Bamboo Shoots</title>
		<link>http://www.eatatvino.com/2008/05/18/red-curry-with-bamboo-shoots/</link>
		<comments>http://www.eatatvino.com/2008/05/18/red-curry-with-bamboo-shoots/#comments</comments>
		<pubDate>Mon, 19 May 2008 06:52:22 +0000</pubDate>
		<dc:creator>ujjaini</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[chicken]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=200</guid>
		<description><![CDATA[Thai Entree Source: Mridula Baljekar&#8217;s &#8220;Best Ever Curry Cookbook&#8221; Prep Time:10-30 Minutes Servings:4 This is best with jasmine rice. Could also be made with chicken breast fillets, which would need to be cubed into bite sized pieces. The kaffir lime leaves are key to this dish because they make it different from an ordinary red [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2008/05/18/red-curry-with-bamboo-shoots/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Chiang Mai Noodles (or Rice)</title>
		<link>http://www.eatatvino.com/2008/02/24/chiang-mai-noodles-or-rice/</link>
		<comments>http://www.eatatvino.com/2008/02/24/chiang-mai-noodles-or-rice/#comments</comments>
		<pubDate>Mon, 25 Feb 2008 05:36:23 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[mushrooms]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=108</guid>
		<description><![CDATA[Thai Entree Source: Jackum Brown&#8217;s &#8220;Vegetarian Thai&#8221; Prep Time:10-30 Minutes Servings:4 UPDATE: I had a note in here saying that you can only do this with egg noodles, but I was sorely mistaken, so I removed that piece of bad advice. We&#8217;ve been making this for years, but I kept forgetting to put it into [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2008/02/24/chiang-mai-noodles-or-rice/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
		</item>
		<item>
		<title>Thai Green Salad (Salad Khaak)</title>
		<link>http://www.eatatvino.com/2008/02/24/thai-green-salad-salad-khaak/</link>
		<comments>http://www.eatatvino.com/2008/02/24/thai-green-salad-salad-khaak/#comments</comments>
		<pubDate>Mon, 25 Feb 2008 05:13:58 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=107</guid>
		<description><![CDATA[Thai Appetizer Source:www.thaifoodtonight.com Prep Time:10-30 Minutes Servings:4 Best if the salad is served cold. We actually didn&#8217;t use Tofu and it tastes really good. The browning of the tofu just adds more cooking time, so if you&#8217;re in a hurry, leave it out! Ingredients: 20 wonton skins 2 cup canola oil 1 package tofu, firm, [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2008/02/24/thai-green-salad-salad-khaak/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Thai Peanut Sauce and Dressing</title>
		<link>http://www.eatatvino.com/2008/02/24/thai-peanut-sauce-and-dressing/</link>
		<comments>http://www.eatatvino.com/2008/02/24/thai-peanut-sauce-and-dressing/#comments</comments>
		<pubDate>Mon, 25 Feb 2008 05:02:21 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[coconut milk]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=106</guid>
		<description><![CDATA[Thai Sauce/Spice Source:www.thaifoodtonight.com Prep Time:1-10 Minutes Servings:8 I&#8217;d never seen a peanut sauce with massaman curry paste in it, but it really makes the flavor quite nice. Ingredients: 13.5 ounce coconut milk canned 1/4 cup massaman curry paste 1/4 cup fish sauce (nam pla) 2 tablespoon sugar 2 tablespoon vinegar (white) 1/2 cup peanut butter, [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2008/02/24/thai-peanut-sauce-and-dressing/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Suneel&#8217;s Thai Peanut Sauces</title>
		<link>http://www.eatatvino.com/2007/06/05/suneels-thai-peanut-sauce/</link>
		<comments>http://www.eatatvino.com/2007/06/05/suneels-thai-peanut-sauce/#comments</comments>
		<pubDate>Tue, 05 Jun 2007 20:36:19 +0000</pubDate>
		<dc:creator>suneel</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[coconut milk]]></category>
		<category><![CDATA[salad]]></category>
		<category><![CDATA[sauce]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=237</guid>
		<description><![CDATA[Thai Sauce/SpiceSource:Prep Time:1-10 MinutesServings:2 Ingredients: 1/2 cup peanut oil 1/2 cup peanut 2 chiles (green) 1/2 inch ginger 4 clove garlic 1/3 cup coconut milk 2 teaspoon soy sauce 4 teaspoon fish sauce (nam pla) 1 teaspoon sugar 1 tablespoon lime juice pinch salt 1/2 cup cilantro minced Directions:Heat the peanut oil to nearly smoking [...]]]></description>
		<wfw:commentRss>http://www.eatatvino.com/2007/06/05/suneels-thai-peanut-sauce/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Pad Thai</title>
		<link>http://www.eatatvino.com/2007/02/27/pad-thai/</link>
		<comments>http://www.eatatvino.com/2007/02/27/pad-thai/#comments</comments>
		<pubDate>Tue, 27 Feb 2007 10:33:28 +0000</pubDate>
		<dc:creator>adit</dc:creator>
				<category><![CDATA[thai]]></category>
		<category><![CDATA[noodles]]></category>
		<category><![CDATA[tofu]]></category>

		<guid isPermaLink="false">http://cayenne/wordpress/?p=98</guid>
		<description><![CDATA[Thai Entree Source:www.thaifoodtonight.com Prep Time:10-30 Minutes Servings:2 I watched a video on www.thaifoodtonight.com of a thai chef making this. It turned out wonderful! I haven&#8217;t tried it with the turnips, but I am sure they will be good. Ingredients: 3 tablespoon canola oil 1 tablespoon garlic chopped 1 tablespoon onion (red) chopped 6 ounce tofu, [...]]]></description>
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