Nov 16, 2017
From Maile's Kitchen To Yours
As the owner of the newly debuted Maile's Thai Bistro, Maile Sengoura is bringing her patented flare in the kitchen to throngs of hungry customers at Ward Village.
Sengoura, who traces her passion for Southeast Asian cuisine to her mother, who whipped up fresh, tasty, and flavorful dishes from Thai and Laos. From an early age, Maile was familiar in the kitchen and after working at a variety of restaurants across Honolulu, she opted to start her own and opened up Maile's Thai Bistro in hawaii Kai.
Fast-forward to today, and we're thrilled to welcome Maile and her bold Thai flavors to Auahi street in the form of Honolulu's second Maile Thai Bistro. At her core, Maile's Thai Bistro is all about sharing their love of food. So much so that they've been kind enough to share one of their favorite recipes with us in the form of Glass Beef Noodles. With a little kick, this dish makes for an ideal dinner on a crisp fall evening. Follow the details below and you're sure to have an unforgettable meal for you and your guests. Enjoy.
Glass Beef Noodle:
2-4 oz of dried mung bean thread noodles
1 cup of thinly sliced beef
2 T lime juice
1 T fish sauce
1/2 tsp sugar
1 T chili paste
1 tsp shrimp paste
1/2 cup tomatoes
1/2 cup cucumber
Pinch of shredded carrots
Pinch of green onions
1/2 cup chopped romaine lettuce
1/2 cup of thinly sliced onion
1/2 cup of cilantro
1/2 cup of mint leaves
Place bean thread noodles in a bowl of lukewarm water and cover. Let soak until soft and pliable (usually about 15 min). Boil water in a large pot. Add noodles to boiling water. Cook for 10 seconds until noodles are plump or glass like.
Drain in a colander, rinse in cold water, and then drain again. Cut noodles into 3 or 4 inch lengths. Chill and set aside. In another pot, boil water to blanch beef and set aside. Mix together chili paste, shrimp paste, sugar, fish sauce, lime juice and set aside.
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1200 Ala Moana Blvd
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