Recipes for Thai Food

Irene - posted on 04/13/2010 ( 6 moms have responded )

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Pad Thai - ผัดไทย


This most popular Thai dish is excellent served hot or cold. Makes enough for six people.


Ingredients:
8 large garlic cloves - peeled and minced
3 large eggs - lightly beaten
1 large limes - cut into 6 wedges
1/3 c. roasted peanuts - chopped
1 bunch scallions - thinly sliced crosswise
1/3 c. golden brown sugars
1/3 c. peanut oil
1 lb. large shrimp - peeled and deveined
1/4 c. white vinegar
1/2 bunch freshly chopped cilantro leaves
3/4 lb. porks tenderloin - cut into 1-inch-long thin strips
2 c. bean sprouts
1 tsp. red pepper flakes
1/4 c. fish sauce
1 1/2 lbs. flat rice noodles


Steps:
1. Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12 to 15 minutes until the noodles are soft.

2. Thoroughly mix together the vinegar, sugar, fish sauce and ketchup. Drain the noodles.

3. Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.

4. Add the garlic and stir constantly for a few seconds. Add the shrimp and pork and stir-fry for one minute.

5. Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.

6. Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.

7. After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.

8. Remove the wok from the heat and stir in the peanuts and bean sprouts. Serve garnished with cilantro and lime wedges.


Tips:
Flat rice noodles are commonly found in Chinese or Asian markets, or in the Asian sections of some supermarkets.

If you want a vegetarian pad thai, leave out the meat and add some cubes of tofu instead. You can fry the tofu until golden beforehand if you like. You might also add a few broccoli florets. (The fish sauce is still non-vegetarian; some vegetarians don\'t mind this, others do. You can substitute soy sauce, but it won\'t have the exact same flavor.)

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Irene - posted on 04/13/2010

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Spring Rolls


INGREDIENTS :
Spring roll wrappers 12 oz.
Ground pork 1 cup
Egg 1 whole
Mung bean noodle
(or beanthread) 2 oz.
Green cabbage, sliced thin 1 cup
Bean sprouts 1 cup
Garlic, chopped 1 tbsp.
Flour and water paste 1/2 cup
Ground pepper 1 - 2 tsp.
Soy Sauce 2 tbsp.
Frying oil 4 cups.
(4 servings)

Directions :
1. Soak the beanthread in water until soft, drain and cut into short lengths.
2. Mix together ground pork, egg, cabbage, bean sprouts, ground pepper, soy sauce and beanthread and put aside.
3. In a pan heat up a little oil and fry the chopped garlic until aromatic, then add the mixture and fry until cooked and well seasoned. Take this mixture off heat and allow to cool.
4. Once cooled, stuff this filling into the spring roll wrappers and seal with flour paste.
5. Fry spring rolls in hot oil until golden brown and drain. Served hot with plum sauce.

Tips.-
This dish originates in Vietnam and the dipping sauces vary from region to region. Most likely the sauce that you would easily find in your country is plum sauce which comes bottled and ready made. Should the plum sauce be too sweet and not spicy enough simply warm it up and add a little vinegar with chopped hot chili peppers.

Irene - posted on 04/13/2010

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Thai Prawn Curry with Pineapple


Ingredients
1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells
1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks
2 x 400 ml tins coconut milk

For the curry paste:
4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes
1 level tablespoon lemon grass, finely chopped
1 inch (2.5 cm) cube fresh ginger
5 garlic cloves, peeled
7 Thai shallots, peeled (or normal shallots if not available)
1 level teaspoon shrimp paste (if not available use 2 anchovies)
½ level teaspoon salt
3 tablespoons Thai fish sauce

To garnish:
2 kaffir lime leaves (if available)
2 medium-sized red chillies, de-seeded and shredded into hairlike strips

Method :
You will also need a wok or a very large frying pan.

If the tiger prawns are frozen, defrost them by emptying them into a colander and leaving them for about an hour to defrost. Then cook the prawns (either fresh or frozen) in a frying pan or wok. Add the prawns in their shells to the hot pan and dry-fry over direct high heat for about 4-5 minutes, turning and tossing them around whilst you watch their beige and black stripes turn pink.

After that remove them from the heat and when they\'re cool enough to handle, peel off the skins, then make a slit all along their backs and remove any black thread. Now keep them covered and refrigerated until you need them.

To make the curry paste, all you do is put everything into a food processor or blender, then switch on to a high speed and blend until you have a rather coarse, rough-looking paste. Remove the paste and keep it covered in the fridge until you need it.

When you\'re ready to make the curry, empty the contents of the tins of coconut milk into a wok and stir while you bring it up to the boil, then boil until the fat begins to separate from the solids. This will take about 20 minutes, and if you listen carefully you\'ll hear a sizzle as the fat begins to come out and the whole thing is reduced. Ignore the curdled appearance. Now add the curry paste, give it 3 minutes\' cooking time, enough for the flavours to develop, then add the prawns and the pineapple and let them heat through gently for another 2 minutes. During that time, shred the lime leaves by placing one on top of the other, then roll them up tightly and cut into very thin shreds. Serve the curry with lime leaves and chilli strips sprinkled over, and some Thai fragrant rice as an accompaniment.

This recipe is taken from Delia Smith’s Winter Collection. It has also appeared in Sainsbury\'s Magazine (Guide to Fish Cookery).

Irene - posted on 04/13/2010

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"Lahb Gai" (Spicy Chicken Salad)

Lahb Gai is a popular Thai salad dish that originated from the eastern part of Thailand, or E-Sarn Province. E-Sarn food is typically spicy and full of robust flavor. This particular dish can be eaten alone or with rice. It is traditionally served with sticky rice, typical of E-Sarn food.
Ingredients:
2 pounds ground chicken
1 cup chicken stock
1/2 cup of sliced green onions
1/2 cup of sliced red onions
1/2 cup of shredded mint leaves
4 tablespoons fish sauce
4 tablespoons lemon juice
1 cup grounded roasted-rice (see below)
1-teaspoon green pepper (sliced)
Ground dry red chili

Directions:
Heat the chicken stock in a medium sized pot, and then add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool down, then add in the lemon juice, green and red onions, and mint leaves. Add in the fish sauce, and stir. At this point, you may add in more lemon juice if it suits your taste. I recommend adding in about 2 tablespoons of dried red chili, but you may use more or less than the recommended amount. The last step is to add in the roasted rice. This dish is typically garnished with a 1/4 head of lettuce and cilantro and green beans (these items are all optional)

Stir the chicken in the hot pan until it is almost done. Then mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon
juice to taste. Add the roasted rice powder. Taste it one more time and add either fish sauce or chili to suit your taste. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa cabbage to eat it with.


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Roasted Rice
Set your burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle.

Irene - posted on 04/13/2010

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Pineapple Fried Rice - ข้าวผัดสับปะรด


This is an all-around favorite. You will find this dish on almost every Thai restaurant\'s menu.
It is also fun to make, because you can actually serve in the pineapple!


Ingredients:
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice

Directions:
1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.

Irene - posted on 04/13/2010

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ยำวุ้นเส้น - Mungbean Noodle Salad

Ingredients 2 cups short pieces of blanched mungbean noodle
1/2 cup julienned boiled pork
1/2 cup julienned boiled pork liver
1/2 cup thinly sliced boiled shrimps
1/4 cup crisply fried dried shrimps
1 plant cut into short pieces leave lettuce
1 cup sectioned tomatoes
1 cup cut into short pieces Chinese celery
1/2 cup thinly sliced onion


Salad dressing
1 tablespoon shredded red hot chilli pepper
1 tablespoon finely cut coriander roots
2 heads finely cut pickled garlic
1/3 cup sugar
2 teaspoons salt
1/3 cup vinegar

Grind the coriander roots, pickled garlic and red hot chilli pepper together. Add vinegar, sugar and salt. Bring to a boil then remove from heat. Let stand until cool.

Method of Preparation
1. Put the noodle in a mixing bowl. Add pork, liver, boiled shrimps, onion and Chinese celery. Pour the dressing over the ingredients. Toss the salad.Add tomatoes and toss untill just mixed.

2. Place leav lettuce along the salad sides of the plate. Place the salad in the middle. Top with fried dried shrimps and serve.

Secret Tips::
The noodle should be cooled in cool water as soon as it is boiled. Then drain. The salad dressing must be boiled until thickened so that it will cling to the noodle. The salad should be dry and not too watery.

Irene - posted on 04/13/2010

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THAI TOMYUM GUNG (SHRIMP) / GAI (CHICKEN)



Ingredient



Stalks of lemon grass 3

Shrimps or boneless chicken meat 2 lb

Lime Leaves (kaffir) 6

Lemon juice & fish sauce 2

Red/green chili peppers 3

Straw mushrooms 1 cup

Thai chily paste 1 1/2 tb

Cilantro/parsley





with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery



Instructions:

1. Boil some water (half of the pot) in a 1.5 qt sauce pan.

2. Put in lemon grass, and the chili paste.

3. Put in the shrimps and the mushrooms.

4. Let it boil for 10 minutes.

5. Put in the "lime" leaves and sliced chili peppers (1 min).

6. It\'s done!!



Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice.

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