A few Thai recipes
I've been meaning to post these for a long time. The first came from an american cookbook but it's a wonderful recipe; the second came straight from a friend of a friend in Thailand. Enjoy!
1. pad thai:
1/2 lb rice noodles (1/4 in wide)
1/3 cup ketchup or tomato sauce
3 tbsp thai fish sauce
3 tbsp lime juice
3 tbsp rice vinegar
3 tbsp brown sugar
1/2 tsp hot chili paste
1 tbsp vegetable oil
3 cloves garlic, finely chopped
1 small onion, thinly sliced
2 eggs, beaten lightly
1 cup bean sprouts
3 tbsp chopped peanuts
2 green onions, chopped
1/3 cup fresh cilantro
Soak noodles in a large bowl in very hot water for approximately 8-10 minutes until softened but still firm (boil water, then take it off heat - tap water is not hot enough). Drain well. If not using immediately, rinse with cold water and drain. In a small bowl, combine ketchup, soy sauce, lime juice, vinegar, brown sugar and chili paste. Heat oil in a large non-stick skillet or wok on medium heat. Add garlic and onion. Stir-fry until lightly browned and tender. Add sauce and bring to a boil. Add eggs. When they start to set, stir mixture together. Add noodles and heat thoroughly. Add bean sprouts. Sprinkle with peanuts, green onions and cilantro.
2. Panaeng Curry with Pork (serves 4)
1/2 cup or 10 oz. pork fillet or tenderloin - cut into small strips
1 can coconut milk
4 tbsp panaeng or red curry paste (4 tbsp will make this dish VERY hot; consider using just 2 or 3)
2 tbsp brown sugar
2 tbsp thai fish sauce
7 kaffir lime leaves (or 1/2 tsp lime rind)
1/2 cup sweet basil leaves
1 big, red chillies, sliced
1 red pepper, sliced
Fry half the coconut milk for 3-5 minutes, stirring continuously. Add paste and fry for 1-2 min. Add pork and cook until outside of pork is cooked. Add rest of milk and bring to a boil. Simmer and add sugar, fish sauce, sliced red peppers and lime leaves/rind. Stir to combine, then add basil leaves. Turn of the heat and serve, garnish with red chillies and any other basil, red peppers, lime leaves or coconut milk.
1. pad thai:
1/2 lb rice noodles (1/4 in wide)
1/3 cup ketchup or tomato sauce
3 tbsp thai fish sauce
3 tbsp lime juice
3 tbsp rice vinegar
3 tbsp brown sugar
1/2 tsp hot chili paste
1 tbsp vegetable oil
3 cloves garlic, finely chopped
1 small onion, thinly sliced
2 eggs, beaten lightly
1 cup bean sprouts
3 tbsp chopped peanuts
2 green onions, chopped
1/3 cup fresh cilantro
Soak noodles in a large bowl in very hot water for approximately 8-10 minutes until softened but still firm (boil water, then take it off heat - tap water is not hot enough). Drain well. If not using immediately, rinse with cold water and drain. In a small bowl, combine ketchup, soy sauce, lime juice, vinegar, brown sugar and chili paste. Heat oil in a large non-stick skillet or wok on medium heat. Add garlic and onion. Stir-fry until lightly browned and tender. Add sauce and bring to a boil. Add eggs. When they start to set, stir mixture together. Add noodles and heat thoroughly. Add bean sprouts. Sprinkle with peanuts, green onions and cilantro.
2. Panaeng Curry with Pork (serves 4)
1/2 cup or 10 oz. pork fillet or tenderloin - cut into small strips
1 can coconut milk
4 tbsp panaeng or red curry paste (4 tbsp will make this dish VERY hot; consider using just 2 or 3)
2 tbsp brown sugar
2 tbsp thai fish sauce
7 kaffir lime leaves (or 1/2 tsp lime rind)
1/2 cup sweet basil leaves
1 big, red chillies, sliced
1 red pepper, sliced
Fry half the coconut milk for 3-5 minutes, stirring continuously. Add paste and fry for 1-2 min. Add pork and cook until outside of pork is cooked. Add rest of milk and bring to a boil. Simmer and add sugar, fish sauce, sliced red peppers and lime leaves/rind. Stir to combine, then add basil leaves. Turn of the heat and serve, garnish with red chillies and any other basil, red peppers, lime leaves or coconut milk.
posted by Michael | 7:51 PM
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