Fried Noodles (pad tai)

Fried Noodles (pad tai)

Ingredients

* 12 fresh Shrimp

* 90 gram Dry Rice Noodle (3 - 5 mm)

* 50 gram Fresh Bean Sprouts

* 2 tablespoons Chopped (1") Green Onion

* 6 tablespoons Fish Sauce

* 6 tablespoons Oyster Sauce

* 3 teaspoons Vinegar

* 2 tablespoons Sugar

* 2 Tablespoons Preserved Turnip

* 2 Tablespoons Crushed Peanuts

* 1 Tablespoon Paprika

* 2 Eggs

* 1 Teaspoon Red Chili (for Spicy lover)

* 1/2 Lemon

Preparations

1. Soak the noodles about 30 minutes in room temperature water.

2. Heat and season the wok. Add the Shrimp and grill for 90 seconds.

3.Add the noodles and put a little water for the noodles are tender.

4. Add the Eggs. When the eggs are not quite finished, Add Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.

4. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. 5.Stir fry quickly ensuring everything is well combined.

Ps. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge. (For 2 Serving)

ps. we have a sauce for pad-thai , You can use it easy.

credit:http://www.ezythaicooking.com
pics from http://www.bloggang.com/viewdiary.php?id=pookhakae&month=05-2009&date=07&group=11&gblog=64

Green curry with chicken (gaeng kiaw waen gai)

Green curry with chicken (gaeng kiaw waen gai)

Obviously a curry from Thailand. Thai curries have an Indian spice blend, which makes them even more flavorsome. This happy Indian and Thai marriage may have been the result of Hindu and Buddhist religions spreading in to Thailand. The end result has been a culmination of grand flavors and divine tastes. Green curry paste can be used in the preparation of pork, chicken or seafood as well !


Ingredients

* 1/4 cup green curry paste

* 350 grams chicken breast or thigh, cut in bite-size pieces

* 1 1/4 cups coconut milk

* 1/4 cup thai basil leaves

* 2 eggplants, cut into small pieces.

* 1/2 cup chicken stock

* 2 teaspoons palm sugar

* 3 tablespoons fish sauce

* 2 red chilies, sliced diagonally

* 4 kaffir lime leaves


Preparations

1. Bring ½ cup of coconut milk (use the thick cream off the top) to a boil in a pan. Cook over medium heat, stirring often for 3 to 5 minutes.

2. Add green curry paste; continue to cook and stir until the mixture becomes dry and fragrant. Transfer mixture to a larger pot.

3. Add the chicken and stir for 1-2 minutes, add fish sauce, sugar, keep stirring for another minute.

4.then add cut eggplant, the remaining coconut milk and chicken stock.

5.Cook over medium heat until the chicken is cooked and eggplant is tender.

3. Add kaffir lime leaves and Thai basil. Bring to a boil. Remove from heat and adjust the seasoning and transfer to a serving bowl.

(for 2 serving)

credit : http://www.ezythaicooking.com

Hot and sour soup with shrimp ( Tom yum kung)

First for my blog, I pround to introduce my popular Thai recipe.

Hot and sour soup with shrimp ( Tom yum kung)

Ingredients

* 12 medium-size shrimps, deveined

* 10 mushrooms

* 1 stalk of lemon grass (lightly pounded and cut into 2" long)

* 3 lime leaves

* 1 teaspoon of salt

* 2 tablespoons of fishsauce

* 3 tablespoons of lime juice

* 6 hot peppers (pounded lightly)

* 4 cups of water

* 1/2 cup of roughly cut coriander leaves

Preparations

1. Remove the shrimp shell but leave the tails (for good appearance). Then cut open the back of each shrimp to remove the veins. Also clean the mushrooms with water and dry them well before wedging each into quarters.

2. Bring water to boil, then add lemon grass, lime leaves, and shrimps. 3. When the shirmps turn pink ,add mushrooms and saults
3. Remove the pot from heat after boiling. Then season with fish sauce, lime juice, and hot peppers. Serve the soup while still hot and garnish on top with pieces of coriander leaves.


( for 2 serving)




Tips and substitutions

Unfortunately, for the true taste, it is difficult to substitute anything for the kaffir lime leaves. The richness of the sour taste comes from the complement of the different citrus flavored ingredients.
I serve this soup directoy into individual bowls for each person.
If you don't like it hot, cut down on the chili peppers or do not cut them up, but leave them whole for decoration.

Credit : http://www.ezythaicooking.com
Pics from salim's mom :