Fried Rice Sticks with Shrimp (Pad Thai Goong Sod)

Ingredients (4-6 serves)
5 tablespoons oil

1 cake pressed bean curd, diced

5 cloves garlic, minced

5 shallot, minced

1 tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and drained,lightly pounded or processed1 tablespoon chopped pickled Chinese radish10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well

1 tablespoon dried chili flakes or ground red pepper

3 eggs

2 cups bean sprouts, cleaned

1/4 cup garlic chives or spring oinons, sliced into 1-in (2 cm) lengths

2 tablespoons crushed peanuts

5 oz (150 g) fresh prawns or shrimps, peeled and deveined, and grilled
sauce

3 tablespoons shaved palm sugar

3 tablespoons fish sauce

3 tablespoons tamarind pulp soaked in

1/2 cup water, then strained to remove seed and fibers

Preparation
1 Place all the Sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and set aside.
2 Heat 3 tablespoons oil in a large pan and stir-fry bean curd till lightly brown, about 5 minutes. Drain and set aside.
3 Stir-fry garlic and shallots over high for 2 minutes. Add dried shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add Sauce and dried chili flakes. Continue to stir-fry over medium heat.
4 Push moodles to one side. Add 2 tablespoons oil, break the eggs into the pan and scramble till cooked, then mix eggs and noodles together.
5 Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat.
6 Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using.
Pad Thai is normally garnished with a heaping portion of uncooked beansprouts on the side as well as a sprig of cilantro on top.

Pad Thai

Pad Thai is often called the signature dish of Thai cuisine.
There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation. We're sure you'll like the recipe below.

This recipe requires
1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.

Ingredients

8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.
5-6 cloves garlic, finely chopped.
2 tablespoons chopped shallots (or small red or purple onions)
1/4 cup dried or 1/2 fresh cooked shrimp
1/4 cup fish sauce
1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).
2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)
1 medium egg, beaten
1/4 cup chopped chives
1/2 cup roasted peanuts, coarsely broken up.
1 cup bean sprouts
1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.

Method
Heat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color.
At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai.
Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes).
As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional).
Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point).
At this point, a very tasty but optional addition is a small handful of dried shrimps.
Add the bean sprouts and cook for no more than another 30 seconds.
Remove from the pan to a serving platter.

Garnish
Mix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts.
Sprinkle this mixture on the cooked pad Thai.
Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds.
Put the lime segments and cuke segments around the serving platter.
Pad thai is served as above.
You may add Thai chili powder, sugar and crushed peanuts at the table.

kai pad ki mao - drunkards noodles and chicken

Ingredients
6 ounces of wide rice ribbon noodles (sen yai)

a quarter cup of chopped shrimp

half a cup of chopped chicken

a quarter cup of firm tofu, cut into small cubes

1 tablespoon chopped garlic

1 tablespoon chopped shallots (purple onions)

1 tabelspoon yellow bean sauce

1 tablespoon white (rice) vinegar

1 tablespoon fish sauce

4 tablespoons of palm sugar

1 tablespoon lime juice

1 tablespoon prik phom (ground red chillis)

a quarter cup of bean sprouts

1 tablespoon chopped mixed red and green prik chi fa (jalapenos)

1 coriander plant, chopped 1 cup of bai gaprao (holy basil leaves)

2 bulbs of pickled garlic, thinly sliced (garnish)

3-4 red jalapenos, julienned (garnish)

Method
Soak the noodles in water for about 15 minutes; take about a third of the sen yai and cut the ribbons into short pices (about 2" long).

The remaining two thirds of the noodles should be plunged into boiling water, and cooked until "toothy" then removed and placed on the serving plate.
If desired the tofu can be marinated in some dark soy to which a couple of sliced chilis are added.
The third of the noodles that have been chopped are fried in hot oil until crispy.
The remaining ingredients, except the picked garlic , are stir fried in a medium hot wok until cooked through (if you want the sauce thickened add a little rice flour or corn starch) and then poured over the boiled noodles.

The fried noodles and the pickled garlic are then added as a garnish.

PORK CURRY (Kaeng Hung Ley Muo)

Ingredients
2 Tablespoons curry powder
2 Tablespoons fish sauce
1/3 cup ginger root, cut into thin strips
1 Tablespoons sugar
1/4 cup cooking oil
6 Pork drumsticks
2 Tablespoons black soy sauce
1/2 cup pickled garlic
1/4 cup tamarind juice
2 1/3 cups water

Curry paste
3 Tablespoons shallot, chopped
1 teaspoon salt
2 l/2 Tablespoons lemon grass, chopped
2 Tablespoons garlic
1 Tablespoons shrimp paste dried large hot peppers

For making curry paste, ground all ingredients together until smooth. Set aside
Mix the pork drumsticks with black soy sauce and curry powder.
Set aside for 20 minutes.
Using saucepan or wok, add cooking oil and place over medium heat.
Stir - fry curry paste for a minute add pork. Stir 2-3 times.
Pour in water and bring to the boil. Cook for 5 minutes.
Add ginger root,garlic , fish sauce, sugar and tamarind juice, a minute
Stir 2-3 times. Cover. Simmer for l0-15 minutes,
Remove from heat

Hoi Pad Nahm Prik Pow

Ingredients for Stir-fried Clams
2 lb. fresh clams
2-3 Tbs.peanut oil

8 cloves garlic, chopped
6-10 Thai chillies, cut in half crosswise and bruised with a knife blade
2-3 Tbs. roasted chilli paste (nahm prik pow); recipe for roasted chilli paste
2 Tbs. water, or soup stock

1-2 tsp. sugar, to taste
1 packed cup Thai basil leaves (bai horapa), flower buds may also be used
1 Tbs.fish sauce , as needed to taste

Rinse the clams well, scrubbing any gritty sand off the shells.

Soak in cold salted water for half to one hour.

Discard any opened shells that would not close back together when pressed between the fingers. Then rinse in several changes of cool water and drain.

Heat a wok over high heat until its surface begins to smoke.

Swirl in the oil to coat the wok surface and wait 15-20 seconds for it to heat.

Add the garlic and Thai chillies, followed a few seconds later with the roasted chilli sauce and water or soup stock.

Sprinkle in a teaspoon of sugar. Stir well and when the ingredients in the wok look well blended, toss in the clams.

Stir to mix with seasonings.

Stir-fry for a minute or so, then cover and reduce heat to medium.

Uncover every 20 seconds or so to stir.
When the clams begin to spit out water, uncover and increase heat to high, and when some of them begin to open, stir in the basil .

Taste the sauce to see if it is salty and sweet enough.

Adjust by adding fish sauce and/or sugar to taste.

Continue to stir-fry until the clams have fully opened their shells.

Do not overcook as they will shrink and become tough.

Transfer to a serving dish and serve while still hot.
Serves 5-6 with other dishes and steamed rice in a shared family-style meal.

Fried vegetables(Pad Paak Ruamit)

Fried vegetablesPad Paak Ruamit
Serves 4
250 g (8 oz) Thai broccoli
400 g (13 oz) babycorn
100 g (3 1/2 oz) mushrooms
3 spring onions
3 clove garlic
oil
2 tb fish sauce
3 tb oyster sauce
1 tb sugar
2 tb sherry

Takes 35 minutes
1. Cut broccoli into bite-size pieces. Cut babycorn into halves.
2. Cut mushrooms into halves.
3. Cut spring onions into 2 cm long pieces. Chop garlic.
4. Heat oil in a wok or a pan. Add garlic and spring onions and stir-fry for one minute.
Add vegetables and continue to stir-fry for five minutes.
5. Season with fish sauce,oyster sauce , sugar and sherry.

Hed Kem Thong Pad Cha Talay

Hed Kem Thong Pad Cha Talay(Golden Mushroom and Seafood Spicy Stir-Fry)

Prepare:

2 cups golden mushroom1 cup cut squid (cooked)

5 shrimps (peeled, de-veined and cooked)

1 / 2 cup mussel

1 / 4 cup young pepper

15 cloves garlic

2 sweet yellow peppers

5 red chili peppers

1 / 4 cup basil

1 tbsp. olive oil

1 tbsp. fish sauce

1 / 2 tsp. sugar

2 tbsp.oyster sauce

Cooking Instructions:

1. Crush garlic, yellow pepper and red peppers finely.

2. Heat the pan and put olive or vegetable oil. When the pan is ready, put mix from number 1 in the pan. Stir for 5 seconds and then put squid, shrimps, and mussel. Mix it well.

3. Add fish sauce, sugar, oyster sauce, mushrooms, young peppers and basil.

Turn off the fire.