Thai at home

[SippinTea]

Anyone have a couple good Thai recipes they'd be willing to post? I don't want recipe book recipes--I can find those at the library. I'm hoping for tried-and-true you've-done-it recipes.

[MelodyB]

[Babs]

here are a couple i use alot (i know they are recipie book ones, but i have cooked these many times and love them. i do experiment with the ingredients from time to time to get a different look and taste but is a good start) will try to post a few more later

Pad Thai



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
1/4 cup dried shrimp 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.

Preparation:

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.

Khao Pad Namprik Pao Sai Kai



Ingredients / Method Step 1
1/2 lb chicken, thinly sliced
1 tablespoon tapioca flour
1 tablespoon Golden Mountain Sauce

Toss chicken with tapioca flour and Golden Mountain sauce, and marinade for 10 minutes or a bit longer.

Ingredients / Method Step 2
2 eggs, lightly beaten, with a pinch of salt
1 tablespoon finely chopped garlic
5 tablespoons vegetable oil
1/2 onion coarsely sliced
1/4 cup sliced fresh serano or Thai chile peppers (seeds removed)
6 cups cooked jasmine rice (made the day before, left at room temp in rice cooker works best)
1 tablespoon Golden Mountain Sauce
2 tablespoons fish sauce
1 1/2 tablespoon roasted chile paste (namprik pao)
1/2 teaspoon salt
1 tablespoon lime juice
1 1/2 teaspoons sugar
1/2 teaspoon Thai pepper powder
1/2 cup broccoli, cut into small florets
1 tomato, cut into wedges
2 green onions, finely sliced

Heat 2 tablespoons of oil in a wok or skillet over medium heat. Add eggs and let it cook, flip it over and with a spatula chop the egg up into smaller pieces. Transfer egg to a plate and set aside.

Heat remaining oil in wok, add garlic and saute until golden brown. Add chicken and stir-fry briefly over high heat for 3-4 minutes. Add onion, chile pepper, and brocoli. Stir well. In a separate bowl, pour the next 7 ingredients onto the cooked rice. Gently add all of that to the wok, and stir it carefully to avoid smashing or breaking the rice. Throughly mix everything. Add tomato, green oinion, and egg, then stir fry for just a brief minute or two. Remove from heat. Serve garnished with sliced cucumber.

[SippinTea]

Cool! Thanks, Barb!

[Babs]

one more lol, forgot about my spring rolls!

Thai Fresh Spring Rolls, "Pa Pia Sod"



Ingredients / Fresh Rolls
1 package spring roll wrappers
1/2 cup pork loin, steamed in stacked steamer, then thinly sliced
1/2 cup steamed prawns, thinly sliced
1/2 cup medium-firm tofu, boiled for 5 minutes and sliced
1 cup fresh bean sprouts, rinsed and set to dry
1/2 cup mint leaves
1/2 cup spring onion, chopped into 1 inch pieces
1/2 cup cucumber, thinly sliced
1/2 cup cilantro leaves

Method / Fresh Rolls
Pour hot/warm water into a shallow dish and add spring roll wrapper, tamp down to keep it flat, and in about 30-40 seconds it will be ready to take out. Place the pork, shrimp and vegetables in the lower center of the wrapper (see pictures). Fold the bottom edge up to cover the filling. Then fold the left and right sides together. Roll the wrapper up to the top edge. Set it on a dish and cover.

Ingredients / Tamarind Sauce
1/4 cup tamarind concentrate mixed with 3/4 cup water
1 cup palm sugar
2 teaspoons salt
1/8 teaspoon 5 Spice Powder

Method / Tamarind Sauce
In a small saucepan, mix together all ingredients. Bring to a boil. Adjust the seasonings to fit your taste. There should be a pronounced sour taste, followed by sweet, followed by salty taste

Pour the tamarind sauce over your rolls, top with thinly sliced jalanpeno pepper and garnish with sliced cucumber, spring onion, mint leaves and cilantro.

[SippinTea]

I'm thinking Daddy would like those spring rolls, but I'm not so sure about the rest of my family. Hmm... maybe his birthday.

[Babs]

Ingredients
2 (8-ounce) boneless duck breasts, split into halves
1/8 teaspoon freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon fish sauce
2 to 3 teaspoons sambal oelek (ground fresh chile paste)
1 teaspoon finely chopped shallots
4 cups torn Boston lettuce
2 cups peeled sliced cucumber
3/4 cup diagonally sliced carrot
1/2 cup thinly sliced red onion
1/2 cup thinly sliced red bell pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint


Preparation
Preheat oven to 400°.
Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle duck with pepper. Add duck to pan; cook 2 minutes on each side or until browned. Place pan in oven, and bake at 400° for 15 minutes or until desired degree of doneness. Remove duck from pan; let stand 10 minutes. Remove and discard skin from duck; cut duck crosswise into thin slices.

Combine lime juice, honey, vinegar, fish sauce, sambal oelek, and shallots, stirring with a whisk. Combine Boston lettuce and remaining ingredients in a large bowl. Drizzle 6 tablespoons juice mixture over lettuce mixture, and toss to coat. Divide salad evenly among 4 plates. Divide duck evenly among salads. Drizzle each serving with 1 1/2 teaspoons juice mixture.

Yield
4 servings (serving size: about 1 1/3 cups salad and about 3 ounces duck)

Nutritional Information
CALORIES 215(22% from fat); FAT 5.2g (sat 1.6g,mono 1.4g,poly 0.8g); PROTEIN 24.6g; CHOLESTEROL 87mg; CALCIUM 48mg; SODIUM 462mg; FIBER 2.6g; IRON 5.8mg; CARBOHYDRATE 18.5g

[SippinTea]

Okay, I've got a question: Can you use other types of vinegar instead of the rice vinegar? Or does that change the flavor too much?

[Babs]

Okay, I've got a question: Can you use other types of vinegar instead of the rice vinegar? Or does that change the flavor too much?

it changes it some but i have experimented with different ones. it will be a trial and error to find ones you like.

[Babs]

To give this salad more crunch, add blanched soybeans (edamame) or fried wonton strips.

Prep: 35 minutes; Total: 35 minutes

Servings: Makes 4 servings

ingredients:

4 1/2 ounces rice stick noodles (maifun)*
4 large garlic cloves
1/4 cup soy sauce
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon smooth peanut butter
2 teaspoons chopped peeled fresh ginger
1 1/4 teaspoons hot chili paste (such as sambal oelek)*
1/4 cup vegetable oil
3 roasted chicken breast halves, boned, skinned, shredded
3 cups shredded Napa cabbage
1 cup coarsely grated carrot
1 cup red bell pepper strips
1/2 cup thinly sliced red onion
2 medium cucumbers, halved lengthwise, thinly sliced crosswise
1/3 cup coarsely chopped roasted salted peanuts

preparation:

Cook noodles in small pot of boiling salted water until tender, about 3 minutes. Drain; cut noodles in several places with scissors. Spread out on platter.

Puree next 7 ingredients in blender. With machine running, gradually add oil and blend until dressing is smooth. Season to taste with salt and pepper.

Combine chicken, cabbage, carrot, pepper, onion, and cucumbers in large bowl. Toss with enough dressing to coat. Arrange atop noodles, sprinkle with peanuts, and serve, passing remaining dressing alongside.

*Available in the Asian foods section of some supermarkets, at Asian markets, and from amazon.com.

nutrition information:

One serving contains the following: Calories (kcal) 566.95, % Calories from Fat 40.8, Fat (g) 25.93, Saturated Fat (g) 3.94, Cholesterol (mg) 54.82, Carbohydrates (g) 52.96, Dietary Fiber (g) 5.95, Total Sugars (g) 16.00, Net Carbs (g) 47.02, Protein (g) 30.05

[Babs]

ST here is a Thai salad i love to make. thought of you.



Serve this cucumber relish alongside Satay or with any Thai meal that needs a cooling side-dish. There is an alternative cucumber salad recipe here.

Ingredients:

1 red spur chili, finely chopped (or 1/2 of a sweet red bell pepper)
4 cucumbers
2 shallots, finely chopped
1 tbsp chopped coriander
1/4 tsp sea salt
2 tbsp sugar
1 1/3 cup vinegar

Preparation

Wash the cucumbers, cut into quarters lengthwise, then cut across into thin slices. Mix vinegar, sugar and salt together, simmer over medium heat until dissolved and the sauce slightly thickens. Remove from the heat and allow to cool. Just before serving, pour the cold sauce over the vegetables, and sprinkle with chopped coriander on top.