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---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI -- GENERAL NOTES Categories: Information, Thai Servings: 1 Information: Rice Noodles: ============= You can use fresh or dried, in widths from 1/8 to 1/2 inch wide. I've never tried fresh. The dried ones have to be soaked in water to soften them. The recipes call for soaking in cold water, lukewarm water, hot water, and boiling water for anywhere from 7 minutes to 2 hours. I put mine into warm tap water and let them soak while I'm preparing everything else. Just before I start cooking, I dump them into a colander to drain. One recipe suggests cellophane noodles as an alternative to rice noodles -- I've never tried that variation. Meat or No Meat: ================ The most common meat called for is shrimp, with chicken and/or pork use in addition to or in place of the shrimp. Some recipes add bean curd; some substitute it for the meat. Jeff Smith's recipe uses deep fried bean curd. My own variation is to substitute various veggies (asparagus, red bell pepper, broccoli, snow peas, or whatever else looks good.) As Nancie McDermott says, "Thai cooks blithely tinker with the classic formula to create signature variations, and you can, too." Oil and Seasonings: =================== Cooking pad thai starts with vegetable or peanut oil. Most versions add garlic, and sometimes shallots, shrimp paste (be prepared for the smell!), onions, fresh red chilies, and/or preserved sweet white radish. The Sauce: ========== What makes pad thai, in addition to the rice noodles, is the sauce. The general mix of flavors is sweet, salty, sour, and hot. Typical ingredients are: ~~ fish sauce (sometimes soy sauce is used in addition, or in place of for pure vegetarian versions) ~~ sugar (sometimes palm sugar is suggested) ~~ vinegar (various kinds specified; tamarind sauce or lime juice are sometimes used instead) ~~ "red stuff" -- may be paprika, tomato paste, catsup, chili powder, hot chili sauce, chili paste with garlic, tomato sauce, or cayenne pepper, depending on the recipe. ~~ Other possible additions: salt, black pepper, chicken stock, dried shrimp powder. One recipe calls for boiling the sauce before using. Eggs: ===== Anywhere from 0-6. Some recipes call for beating the eggs before adding; others suggested breaking the yolk after adding the egg to the pan. Various techniques are suggested for manipulating the egg while cooking. One recipe calls for cooking the egg before starting the pad thai, cutting it into strips, and then adding the egg strips back at the end of cooking. I haven't tried this myself but have had it in restaurants. Bean Sprouts and Scallions: ========================== These are usually added last in cooking, or added to the finished dish without cooking. Garnishes: ========= Various things can be added to finished dish as an edible garnish: ~~ lime or lemon wedges ~~ ground roasted chilies ~~ ground roasted peanuts ~~ dried red chili flakes ~~ fresh coriander leaves ~~ cucumber slices ~~ dried shrimps ~~ fried basil leaves ~~ cherry tomatoes ~~ mint sprigs Experiment, and enjoy! From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EGGPLANT WITH TOFU Categories: Thai, Vegetarian, Vegan Servings: 4 3/4 lb Japanese eggplant - (about 3 cups sliced) 1/4 lb Tofu 6 tb Oil 2 -to 3 Garlic cloves; crushed 1 -to 5 Red chili peppers -- seeded and chopped 10 -to 15 Sweet basil leaves 1 tb -to 3 tb Yellow bean sauce - (SEE NOTE) NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings. Source: Keo's Thai Cuisine by Keo Sananikone From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: EVIL JUNGLE PRINCE WITH CHICKEN (or with Mixed Vegetables) Categories: Thai, Poultry, Main dish Servings: 4 1/2 lb Boneless chicken breast -OR- 1/2 lb -Mixed vegetables, - (see note below) 2 -to 6 sm Red chile peppers 1/2 Stalk fresh lemon grass 2 Kaffir lime leaves 2 tb Oil 1/2 c Coconut milk 1/2 ts Salt 1 -to 4 tb Fish sauce, - based on personal taste - (omit for veggie version) 10 -to 15 Basil leaves 1 c Chopped cabbage Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips.) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: ===== For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant. (3-4 servings) Source: Keo's Thai Cuisine by Keo Sananikone, Ten Speed Press, 1986 From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GALLOPING HORSES (THAI APPETIZER) Categories: Thai, Appetizers Servings: 8 1 ts Oil 1 lb Ground pork 4 -to 8 Garlic cloves -- finely chopped 3 Green onions, white part -- chopped 3/4 c Roasted salted peanuts 1 Fresh pineapple; -OR- 5 -Tangerines, -OR- 4 -Oranges 1/3 c Sugar 1/2 ts Pepper Lettuce leaves Mint or coriander leaves Chopped chilis Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions. Cook until pink color disappears. Drain off most of the fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove from heat. Cool to room temperature. Prepare platter, lining with lettuce leaves. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. If using pineapple, cut off top leaves and outer skin, as thinly as possible, from top down. Look at the "eye" pattern, as it forms a spiral down the pineapple. Cut the spirals with a sharp knife held at about a 45 degree angle. Cut off bottom. Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter. Mound meat mixture onto fruit, and decorate with other garnishes. Serve at room temperature, or chilled. (servings: 8-10) From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: GREEN BEAN CURRY (aka Country Curry or Jungle Curry) Categories: Thai Servings: 6 1 lb Fresh green beans 2 tb Thai Curry Paste 2 tb Vegetable oil Bamboo shoots (optional) 6 c Chicken broth Clean and pick green bean tips. In a dutch oven (or equivalent size vessel), heat oil. Add curry paste and "fry" until fragrant, about 1 minute. Add broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid boil and cook like that for about 15-20 minutes (watching that liquid doesn't reduce too much; add water as necessary). Reduce heat to a hard simmer and continue cooking until green beans are VERY done and have absorbed the flavor of the curry broth. Serve in bowls over rice. NOTES: If necessary, you may substitute whole frozen green beans for fresh. Thai Curry Paste: "Country Curry" or "Red Curry"; but they are all flavorful. Mae Ploy and Tommy Tang are other good brands. Bamboo shoots: I like to use a large can of bamboo tips because they are tender and I can cut them into 1/4 inch thick round slices. You can also use a couple of the small cans of sliced bamboo shoots, but they will not absorb the flavor as well. I think carrots cut into coins would also be good, if you like those. I tried potatoes once, but they just disintegrated.) From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: HOT AND SOUR SHRIMP SOUP (THAI) Categories: Thai, Soups Servings: 6 1 lb Medium shrimp 2 Sticks fresh lemongrass; OR 2 tb -Dried lemongrass 4 Kaffir lime leaves - (fresh or dried) -OR- 1 tb -Finely grated lemon zest 1 1/2 qt Chicken stock 1 tb Fish sauce or salt to taste 3 tb Fresh lime juice or to taste 1 ts Thai chili paste -(nam prik pow) OR see NOTE 15 oz Canned straw mushrooms; -OR- 12 md -Fresh mushrooms 3 Fresh hot green chilies 3 tb Cilantro NOTE: The following mixture may be substituted for 1 teaspoon Thai chili paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry, cover and refrigerate. If using fresh lemongrass, cut each stick into three 2 inch pieces--starting from rounded bottom end. Discard straw-like top. Lightly crush the 6 pieces. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil. Lower heat and simmer gently for 20 minutes. Strain stock, then add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to taste. *Add more chili paste for more heat. Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter them and drop in lightly salted boiling water. Boil 1 minute. Drain and add to stock.) **The soup can be prepared to this point several hours ahead of time and stored in the refrigerator.** Prepare garnish shortly before serving. Cut green chilies into fine rounds. Wash and dry cilantro. Just before serving, heat the soup, when it begins to boil, drop in peeled shrimp. Cook on medium heat for 2 minutes or just until shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve hot. Source: Madhur Jaffrey's _Far Eastern Cookery_ From: sehender@reed.edu (Sarah Henderson) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: KWITIAOW PAD THAI Categories: Thai Servings: 6 1/2 c Peanut or corn oil 1 oz Raw prawns, shelled 4 oz Firm bean curd (tofu); diced 3 tb Preserved sweet white radish -- chopped 3 tb Sliced shallots 4 Eggs 11 oz Rice or cellophane noodles - (sen kel or woon sen), - soaked in cold water - for 7-10 minutes, if dried 1/4 c Chicken stock 3 tb Dried shrimps, chopped 1/3 c Unsalted peanuts, chopped 4 Spring onions; sliced 15 oz Bean sprouts -----------------------------------SAUCE----------------------------------- 1 c Water 1/2 c Tamarind juice 1/3 c Palm sugar 1 tb White soya sauce Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 cup. Set aside to cool. Heat the oil in a wok or pan until very hot, then add the prawns and bean curd and stir-fry lightly for 1 minute. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute, then add the noodles and chicken stock. When the noodles are soft (about 2 minutes), add the dried shrimps, peanuts, spring onions and bean sprouts. Add the sauce, fry for a couple of minutes and serve. Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small containers. From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: MY PAD THAI Categories: Thai Servings: 1 3 1/2 tb Distilled white vinegar 2 tb Water 2 1/2 tb Fish sauce 3 tb Tomato paste 2 1/2 tb Sugar 1/2 tb Dried shrimp -- pounded to a powder 9 oz Flat rice sticks, 1/8" wide Vegetable oil 1/3 c Fresh sweet basil leaves - (Thai or purple basil) 2 Red Serrano chili peppers -seeded & very finely minced 4 Garlic cloves; minced 1 1/2 lg Boned chicken breast halves - cut crosswise into - 3/8 inch thick strips -OR- 1 lb -Lean pork, cut into thin -slices 3/8 inch by 2 inches 8 oz Small, cooked shelled shrimp 2 Eggs; lightly beaten 2 c Fresh bean sprouts - beans removed 1/4 c Roasted, unsalted peanuts - coarsely ground Cherry tomatoes; halved Lime wedges Mint sprigs -OR- sliced green onions Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl; mix until well blended and reserve. In a large pot, soak the noodles in enough water to cover. In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil. Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute; drain on paper toweling. Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender. Drain and rinse them well, then spread them on paper toweling to dry slightly. Head a wok or large skillet and add about 2 1/2 tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft. Add the chicken or pork and stir-fry until the chicken is almost opaque throughout or the pork is browned. Stir in the shrimp and the sauce and mix completely. Make a well in the center of the mixture and pour in the eggs. When they are almost set, scramble them evenly. Add half the noodles, throughly incorporating them into the mixture; stir in the remaining noodles and half the bean sprouts. Cook just until the bean sprouts are nearly wilted. Heap the meat and noodles onto a platter. Cover one half of them with ground peanuts and the other half with uncooked bean sprouts. Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil. Source: Asian Pasta, by Linda Burum From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NUE GRA PAO: STIR-FRIED BEEF WITH MINT Categories: Thai, Meats Servings: 4 1 lb Flank steak 14 Serrano chilies - finely chopped 1/4 c Finely chopped garlic 1/2 c Finely chopped yellow onion 1/4 c Vegetable oil; PLUS: 2 tb Vegetable oil 3 tb Fish sauce 1 tb Granulated sugar 1/2 c Water (more if needed) 1/2 c Mint or basil leaves - (loosely packed) Green lettuce leaves This is a rich, hearty dish with plenty of typical Thai flavors. Any kind of beef may be used, but flank steak works particularly well because it is easy to cut it across the grain, which helps keep the meat from falling apart during stir-frying and produces a tender result. Be sure to serve plenty of rice, because it helps moderate the hot chilies without detracting from the flavor. You may reduce the number of chilies by up to one half, but traditionally this dish should have a rich, hot chili flavor. ======================================================================= 1. Slice the beef across the grain into strips 1/4 inch thick and 2 to 3 inches long. Set aside. 2. Pound or grind the chilies, garlic, and onion to a coarse paste in a mortar or blender. If you use a blender you may need to add the oil to aid in grinding. 3. Heat a wok, add the oil, and swirl it over the surface of the pan. (Do not add more oil if you have ground the chilies, onion, and garlic in oil.) Add the paste from Step 2 and stir-fry until it is light golden. 4. Add the beef and stir-fry until it is a uniform tan color, but do not overcook it. 5. Add the fish sauce, sugar, water, and mint (or basil) leaves. More water may be added if the sauce is too dry. There should be about 1/2 to 3/4 cup sauce, depending on how much water you added. Ahead of time note: The dish may be prepared a day in advance to this point. To do so, proceed through Step 5, omitting the mint or basil leaves. When you are ready to serve, heat the mixture and add the leaves. If the meat has absorbed the liquid, add just enough warm water to bring it back to the original consistency. 6. Arrange a single layer of lettuce leaves in a serving bowl and put the beef mixture over them. Serve the beef immediately or keep it warm while preparing other dishes. 7. Serve with rice. (Serves 4 to 6) Source: Thai Home-Cooking from Kamolmal's Kitchen From: melcue@is.rice.edu (Melissa Elaine Cue) : nell@is.rice.edu (Paula Gaynell Warnes) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING Categories: Thai, Meats Servings: 6 3 Serrano chilies 1/4 c White vinegar 1 1/2 lb Flank steak 1/4 lb Red onion; sliced 4 Green onions 1/4 c Lime juice; PLUS: 1 tb Lime juice 2 tb Fish sauce 1 ts Ground roasted chilies * 2 tb Ground toasted rice ** Red lettuce leaves Coriander sprigs Mint or Basil leaves 1. Remove the stems, but not the seedes, from the chilies. Slice the chiles crosswise into pieces 1/8" thick. Place the sliced chiles and vinegar in a small serving bowl. Let it stand for at least 15 minutes. 2. Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips 1/8" thick and 1 to 2 inches long. Put these in a large ceramic bowl. 3. Peel the red onion, remove the root portion, and slice the onion vertically into thin strips. Slice the green onion diagonally into thin pieces. Add both types of onion to the beef. 4. Add the lime juice, fish sauce, ground chilies, and ground rice. Mix well 5. Arrange a single layer of lettuce leaves on a serving platter, and place th beef mixture on top. Garnish with sprigs of coriander and mint or basil leaves. 6. Serve at room temperature, the vinegar sauce (from Step 1) and rice. * Use small hot chilies about 3 to 4 inches long. Roast whole chillie stems and all, in a dry wok or skillet until the color changes to dark red or brown depending on the chilies used. Be careful not to let them burn. When the chilies have cooled, remove the stems and seeds. Place the chilies in a food processor or blender and grind using short pulses. Pre-ground chilies are also commercially available, but often lack the "bite" of home ground ones and may be more expensive. ** Place uncooked rice in a dry wok or skillet and heat over moderate heat until deep golden brown,s tirring frequently to keep from burning and to allow it to develop a uniform color. Watch the rice carefully after it begins to change colorand stir constantly because it can burn easily at this stage. When it is auniform deep golden color, remove from heat and allow to cool to room temperature. Grind it to a fine powder in a blender or a spice grinder. This can be made in advance and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish. Source: "Thai Home-Cooking from Kamolmal's Kitchen", : by William Crawford and Kamolmal Pootaraksa. : ISBN 0-453-00494-6. From: nell@is.rice.edu (Paula Gaynell Warnes) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI Categories: Thai Servings: 1 1/2 lb Dried rice noodles 1/8" wide -Warm Water 1/2 lb Shrimp, chicken or pork -OR- a combination 1/4 c Fish sauce 1/4 c Granulated sugar; plus: 2 tb Granulated sugar 1/4 c White vinegar; plus: 2 tb White vinegar 1 ts Paprika 4 Green onions 1/2 c Vegetable oil - (more if needed) 1 ts Chopped garlic 2 Eggs 3/4 lb Bean sprouts Ground roasted chiles - (see note at end) Unsalted roasted peanuts - ground Lime wedges 1. Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them throughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way. 2. Peel and devein the shrimp leaving the tails intact(or remove if preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long. 3. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. 4. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic( I often do this in a larger pot since things tend to come out of the wok). 5. Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step). 6. Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok. 7. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixtureover. Continue the lifting and folding motion until the eggs are broken up and well distributed. 8. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender. 9. Take a large platter spread with bean sprouts(if you left them out above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings seperatly for each diner to add according to taste. Note on chilies: Buy whole dried chiles and grind since pre-ground often lack the "bite" of whole ones. Thai chilies may be used (_VERY_ hot), or milder American chiles may be used. The Thai chilies are know as Prig hang. They may also be found in Mexican food sections under the name "Chiles Arbol". Use sparing if you aren't used to them they are quite potent. From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI Categories: Thai Servings: 1 1/2 c Vegetable oil 6 Garlic cloves - finely chopped 1 c Small cooked shrimp 1 tb Sugar 3 tb Fish sauce 1 1/2 tb Ketchup 2 Eggs; beaten 3/4 lb Rice vermicelli -- soaked in hot water -- for 15 mins. and drained 1 c Bean sprouts ----------------------------------GARNISH---------------------------------- 1 tb Dried shrimp powder 2 tb Peanuts, coarsely ground 1/2 ts Dried red chili flakes 2 Green onions; finely chopped 2 tb Coriander leaves; chopped 2 Limes; sliced into rings Heat oil in a wok and fry garlic until golden. Quickly add the shrimp and stir fry until heated through. Add the sugar, fish sauce and ketchup and stir until sugar dissolves. Add the beaten eggs, letting them set slightly, then stir to scramble. Add the noodles and toss and stir for about 2 mins. Reserving about 4 Tbls. of bean sprouts, add the remainder to the wok. Stir over heat until the bean sprouts are barely cooked. Turn the Pad Thai onto a platter, placing the reserved, raw bean sprouts on one side. Presentation: ============= Sprinkle the noodles with the garnish ingredients in the following order: shrimp powder, peanuts, chili flakes, green onions, coriander leaves. Ring the platter with the lime slices and serve. Source: The Original Thai Cookbook by Jennifer Brennan From: jjmcrack@cadr1a.caltech.edu (Jim Mason) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI Categories: Thai Servings: 1 1 pk Rice stick noodles -(10-16 oz pkg = 0.3-0.5 kg) 2 tb Oil (30 ml) 3 Garlic cloves, or more - crushed or minced 8 oz Shrimp, peeled (optional) 8 oz Chicken, Pork or more Shrimp - (Optional), cut into dice - or matchsticks 3 Eggs 1 c Bean sprouts 1/4 c Chopped/ground peanuts 1 Red chile (optional) - finely chopped -OR- 1 ts -Red pepper flakes 1 c Sliced cabbage Cilantro leaves Lime wedges -----------------------------------SAUCE----------------------------------- 1/4 c Thai Fish Sauce 1/4 c White Vinegar 2 tb White sugar 3 tb Paprika Soak the rice noodles in cold water at least two hours before cooking. Drain. In a large wok, heat oil and stir-fry garlic for 30 seconds. Add shrimp and other meat if used. Add the noodles, and stir-fry until al dente. Add sauce ingredients, cook to allow most of this to be absorbed (2 minutes or so). Spread the noodles, etc. out to the sides, and add eggs. Some will crack the eggs directly into the wok, others will pre-scramble. If cracked into the pan, start stirring them up when partially cooked, so you get 'streaky' yellow and white eggs. As they cook, fold the noodle mixture back in. Add 1/2 the bean sprouts, peanuts, red pepper, folded into the mixture. Serve hot, garnished with the rest of the bean sprouts, chopped cabbage, cilantro. Serve with lime wedges to be squeezed into the noodles. In my house, we have doctored this with thai hot chile sauce, sweet and sour sauce, or sate-style peanut sauce. It takes to any of these very well, depending on your tastes. From: jjfink@skcla.monsanto.com (Joel Finkle) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI Categories: Vegetarian Servings: 4 16 oz Noodles - vermicelli or rice noodles 2 tb Peanut butter 5 tb Soy sauce or tamari 1 tb Brown sugar 2 Eggs; scrambled 6 Scallions; diced 5 Garlic cloves; pressed Peanuts 1/3 c Vinegar Lime wedges Cook, rinse and refrigerate the noodles ahead of time. In a bowl mix the PB, soy, and sugar. In the wok, sautee the scallions and garlic. You can add bean sprouts at this point too. After a few minutes, add the noodles, and stir-fry them for about 5 minutes. Then add the stuff in the bowl, and the vinegar. Cook this for a couple more minutes. Last, add the eggs and peanuts, and heat until hot. Serve with the lime wedges on the side. From: qc@titan.ucs.umass.edu (Quentin J Clark) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI (1) Categories: Thai, Frug Servings: 1 1/2 lb Thai flat rice noodles - (bahn pho), OR rice sticks Oil; for deep-frying 1/2 lb Fresh firm bean curd - cut into tiny cubes 1/4 c Peanut oil 1/2 tb Garlic, chopped 1/2 c Chicken breast meat -- (very thinly sliced) 1/4 lb Shrimp, peeled - cut in half the long way 2 Eggs; beaten 1 tb Dried shrimp powder 1/4 ts Freshly ground black pepper 3 tb Finely chopped peanuts - (dry-roasted salted type) 2 tb Lime juice, freshly squeezed 1 tb Sugar 6 tb Thai fish sauce 1/4 c Tamarind sauce 2 ts Red chili paste with garlic 2 c Fresh bean sprouts 2 Limes; quartered 1/3 c Fresh coriander leaves 3 Chopped scallions 4 tb Finely chopped peanuts - (dry-roasted type) Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside. Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish. Source: Frugal Gourmet on Our Immigrant Ancestors From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI (2) Categories: Thai Servings: 2 1/3 lb Flat rice stick noodles - (banh pho), 1/4 " wide 1/4 c Peanut oil 1/4 lb Pork - cut into matchstick strips 6 Shrimps, peeled and deveined 1 ts Crushed garlic 1 Egg 2 tb Water 2 tb Rice vinegar 1 tb Fish sauce 1 tb Sugar 1/4 c Chopped toasted peanuts 1/4 ts Ground dry shrimp Freshly ground white pepper 1/4 ts Asian chili powder - (to taste) 1 c Bean sprouts - washed & drained 1/4 c Scallions, cut 3/4" long Fresh coriander Wedges of fresh lime Soak noodles in warm water for 60 minutes. Drain and set aside. Prepare all other ingredients and arrange near the wok. You will need to work fast. In the wok, fry the pork in the peanut oil at medium heat. When half cooked, add the shrimps and garlic and stir. Cook until shrimp and pork are done. Beat the egg and add it to the mixture. Cook, stirring, for about half a minute. Turn the heat to high. Add the drained noodles to shrimp mixture. Add water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts. Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on one side (Don't stir; keep checking the underside as if it were a big pancake). Flip it over as best you can and repeat until nearly cooked, about 5 to 10 minutes. Add most of the sprouts and scallions. Stir and cook for another minute. Turn onto a plate. Top with the rest of the sprouts, scallions, and peanuts. Garnish with coriander and serve with a wedge of fresh lemon. From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI (3) Categories: Thai Servings: 6 16 oz Chantaboon rice sticks - medium thread (See note) 1 tb Vegetable oil 6 Eggs; beaten 1/4 c Vegetable oil 8 Garlic gloves 1 lb Pork, beef or chicken - sliced thin, bite sized, -OR- Shrimp, shelled and deveined 1/4 c White vinegar 1/4 c Sugar 1 c Sliced salted radish -- (chai Po) 1/4 c Fish sauce (nam pla) 1 c Ground roasted peanuts -- (coarsely ground) 2 tb Chile powder or paprika 2 c Bean sprouts 1 c Sliced green onion 1 c Sliced cilantro 1 Lime Ingredient Notes: ================= Re: Chantaboon rice sticks: <I think the spelling of "chantaboon" can also be found as "jantaboon" or something like that.> Re: Pork, Beef, or Chicken, or Shrimp: <I used tofu when I made this. If you do the the same, press the tofu between three sheets of towel paper on the top and the bottom. Put a plate on top and a two pound weight on top of the plate. Wait 20 minutes> Re: Sliced salted radish: <These are packaged in a plastic see through flat container and slightly orange in color> ========================================================================= Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite size. Set aside. Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro. Serve with slices of fresh lime. Squeeze lime on pad thai. Serves 10 as a side dish. Serves 6 as an only dish. From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI PSEUDO-VEGETARIAN STYLE Categories: Thai Servings: 1 1/4 c Thai fish sauce 1/4 c White vinegar; plus: 2 tb White vinegar 4 tb Sugar (less if desired) 1 ts Paprika 8 oz Thai rice noodles -- (about 1/4" thick) 8 oz Tofu 2 tb Dried shrimp (optional) 3 tb Oil 2 Garlic cloves (or more) 2 Eggs 3/4 lb Bean sprouts 3 Green onions - sliced on the diagonal, - including white part 3/4 c Ground peanuts 1 tb Roasted red chili peppers * * [Take some dried red chili peppers and cook them in an ungreased wok over low stirring constantly until they start to brown. Grind in a coffee grinder or spice mill.] Instructions: ============= Combine first four ingredients and let sit until sugar dissolves. Soak rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed, about 40 minutes. Drain. Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in water and drain. Put oil in wok, heat to medium, put in crushed garlic. Swirl around for about a minute. Add noodles and mix around for a minute or two. Add the tofu and shrimp then immediately add the liquid. Keep stirring until the liquid has all been absorbed into the noodles, about a couple of minutes. Lower heat to low or medium-low. Push some of the stuff aside at one end of wok, and break an egg in. Immediately cover with noodles. Do the same at the other end of wok. Let the eggs cook *undisturbed* until the yolks are practically cooked, about three minutes. (*Carefully* peak if unsure.) Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits. Mix in sprouts and green onions. Let cook for another two minutes. Turn off heat. Add crushed peanuts and enough roasted red chilies to your desired hotness. From: jkandell@ccit.arizona.edu (Jonathan Kandell) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI (SAUTEED RICE NOODLES) Categories: Thai Servings: 1 16 oz Rice noodles 1/2 c Vegetable oil 5 Garlic cloves (or more) -- finely chopped 1 lb Medium shrimp -- shelled and deveined 2 Firm-style bean curd squares -- cut into 1/2 inch cubes 1/4 c Pickled turnips -- (coarsely chopped) 1/2 c White vinegar 3/16 c Fish sauce 1 tb Paprika 1/4 c Sugar 2 Eggs; beaten 1/4 lb Mung bean sprouts 3 Scallions -- cut into 1/2 inch pieces 1/2 c Ground unsalted peanuts 1 Fresh red chili pepper -- seeded & coarsely chopped 1 Lemon; cut into wedges Coriander leaves for garnish 1/4 c Crushed red pepper (opt.) In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture. In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well. Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy. From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAD THAI WITH SHRIMP Categories: Thai Servings: 1 8 oz Small size rice noodles 3 tb Tomato sauce -OR- tamarind paste 2 tb Vegetable oil 1 tb Pickled radish 3 tb Sugar 1/3 c Water or chicken stock 1 Egg 3 tb Fish sauce 1/2 lb Shrimp, cleaned and shelled 1 Handful bean sprouts (fresh) -- chopped once or twice 2 oz Green onions -- cut into 1/2 inch pieces 2 tb Finely chopped peanuts 1. Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed. 2. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a seive to remove bits of bark, etc. 3. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up. 4. Add the noodles, small portions at a time, and and that water/stock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. Don't be easy on the noodles ~- chop them with the spatula or spoon some to separate them. It may help to "toss" the noodles like a salad, to get them coated. 5. Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. You'll know it's done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning. 6. Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve. From: danielh@sequent.com (Daniel Hobbs) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PAHT THAI Categories: Thai Servings: 1 1/4 lb Dried rice stick noodles 2 tb Vegetable oil 1 tb Coarsely chopped garlic 8 Shrimps, peeled and deveined 1 Egg; lightly beaten 1 tb Fish sauce 2 ts Sugar 2 tb Coarsely chopped peanuts -- (dry-roasted type) 1 c Bean sprouts 4 Slender green onions -- sliced in 1 inch lengths 1 Lime; quartered lengthwise Paht Thai is a noodle dish almost everyone seems to like. A tangle of slender rice noodles is sauteed with garlic, shallots, and an orchestra of sweet, sour, and salty ingredients that play a piquant symphony of Thai flavors. A handful of fresh bean sprouts provides a cooling contrast to the hot, seasoned noodles, and circles of lime invite you to bring sourness to center stage as you begin to eat. Traditional ingredients are salty dried shrimp; crispy pieces of fried, pressed bean curd; sweet-sour nuggets of pickled white radish; chopped peanuts; flat, green garlic chives; and a balanced chorus -- sweet, sour, salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried red chilies. Thai cooks blithely tinker with the classic formula to create signature versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I love its accessible ingredients, simple steps, and delicious results. Instructions: ============= Soak rice noodles in warm water to cover for 15 to 20 minutes. Meanwhile, prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 1/2 cups. Set these by the stove as well. Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop a piece of the garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and toss until golden, about 30 seconds. Add the shrimp and toss until they turn pink and are opaque, no more than 1 minute. Remove from the pan and set aside. Add the egg to the pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set and is opaque, scramble it to break it into small lumps. Remove from the pan and set aside with the shrimp. Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the softened noodles. Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan. Then scrape them into a clump again and gently turn them over. Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again. Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets. Add the fish sauce and turn the noodles so they are evenly seasoned. Add the sugar and peanuts, turning the noodles a few more times. Reserving a small handful for garnish, add the bean sprouts, along with the green onions and shrimp-egg mixture. Cook for 1 minute, turning often. Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining bean sprouts and lime wedges and serve at once. Serves 1 as a main course, 2 as an appetizer. Source: Real Thai, by Nancie McDermott; Chronicle Books; ISBN 0-8118-0017-2 From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: PEANUT SAUCE Categories: Thai, Sauces Servings: 1 Vegetable oil -- for deep-frying 4 oz Whole shelled peanuts 1 sl Terasi* 2 Shallots; peeled and chopped 1 Garlic clove -- peeled and chopped Salt 1/2 ts Chilli powder -OR- sambal ulek* 1/2 ts Brown sugar 14 fl Water 1 oz Creamed coconut* (optional) 1 tb Lemon juice Method: ======= To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on kitchen paper towels. Allow to cool, then work to a fine powder in an electric grinder, or with a pestle and mortar. Put the terasi, shallots and garlic, if using, in a cobek or mortar. Pound to a very smooth paste, then add a little salt. Heat 1 tablespoon vegetable oil in a pan, add the paste and fry for 1 minute, stirring constantly. Add the chili powder or sambal ulek, sugar and water, bring to the boil, then add the ground peanuts. Stir well, then simmer until thick, stirring occasionally. Add the creamed coconut (santen) if using, and stir until dissolved. Keep hot. Note: ===== This really isn't as time-consuming as it sounds, providing you use roasted peanuts (avoiding the deep-frying step), and get your terasi, sambal ulek and coconut milk from the nearest Asian market. I must have had a lot of time on my hands the first time I made this, as I decided to eschew the grinder and use a mortar and pestle. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = This is from _The Encyclopedia of Asian Cooking_, general ed. Jeni Wright, published in the USA 1984 by Exeter Books. *terasi [Malaysia] Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very small quantities. Depending on the recipe in which it is used, it can be crushed with spices to make a paste which is then sauteed in oil. Alternatively, it may be grilled (broiled) or fried first, then added to other ingredients. *sambal ulek [Indonesia] Used as an accompaniment and in cooking. Made by crushing fresh red chillis with a little salt: Remove the seeds from the chillis, chop finely, then crush with salt using a pestle and mortar. Three chillis will make about 1 tablespoon sambal ulek. also available redy-prepared in small jars from Oriental stores and some delicatessens. *santen [Malaysia] see coconut milk. Coconut milk [India/Malaysia/Thailand/Vietnam] Known as narial ka dooth in India, santen in Indonesia and Malaysia. Best made from fresh coconuts: Grate the flesh of 1 coconut into a bowl, pour on 600 ml/1 pint/2-1/2 cups boiling water, then leave to stand for about 30 minutes. Squeeze the flesh, then strain before using. This quantitiy will make a thick coconut milk, add more or less water as required. Desiccated (shredded) coconut can be used instead of fresh coconut: Use 350g/12 oz./4 cups to 600 ml/1 pint/2-1/2 cups boiling water. Use freshly made coconut milk within 24 hours. Canned coconut milk is also available. From: twain@carson.u.washington.edu (Barbara Hlavin) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: RED OR GREEN THAI CURRY Categories: Thai Servings: 1 2 tb Red or green curry paste -(use more for hotter curry) -Mae Ploy brand is excellent 3 tb Vegetable oil 3/4 lb Boneless chicken meat -- cut into 3/4-inch pieces 2 cn (unsweetened) coconut milk -- (approx. 1-1/2 c each) 1 c Water or chicken broth 1/2 c Baby corns 1/2 c Straw mushrooms -OR- other mushroom 1/2 c Sliced bamboo shoots 5 Kaffir lime leaves * 1/2 ts Salt (more or less to taste) ------------------------------FOR GREEN CURRY------------------------------ 10 Fresh basil leaves -------------------------------FOR RED CURRY------------------------------- 1/2 Red bell pepper; cut into -- matchstick-size strips Note: ===== * (dried kaffir lime leaves are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves) You can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc.). Instructions: ============= Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice. From: riacmt@ubvms (Carol Miller-Tutzauer) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: SPECIAL THAI CHICKEN WITH CHILLIES (mild) Categories: Thai, Poultry Servings: 1 2 tb Oil 4 Fresh Red Chillies -- seeded and sliced 3 Garlic cloves; sliced 500 g Chicken breast; sliced 1 Onion; sliced 2 tb Oyster sauce 1 tb Fish sauce * 1 tb Tamarind sauce 2 ts Brown sugar -- (or jaggary if available) 1/2 c Straw mushrooms -- (or tinned mushrooms -- if desperate) 1/2 c Bamboo shoots (strips) 1/2 Lime; juiced 6 bn Coriander (fresh) *NOTE: (Fish sauce is available from Asain food shops. Alternatively substitute twice this amount soy sauce.) Instructions: ============= Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauce. From: neiger@vaxc.cc.monash.edu.au (David Neiger) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STIR-FRIED NOODLES Categories: Thai Servings: 6 16 oz Flat rice stick noodles 4 tb Vegetable oil 4 Garlic cloves; crushed 1 Yellow onion; chopped 1 1/2 lb Pork loin -- cut into julienne strips 1/2 c Dried shrimp; soaked in: 1/2 c -Warm water (for 5 minutes) 2 Fresh red chilies -- cut into julienne strips 1 ts White sugar 1/8 c Fish sauce 1 ts Salt 2 tb Lime juice 3 tb Ketchup 1 ts Ground black pepper 1 lb Fresh bean sprouts -- washed, drained 4 tb Green onion, chopped 4 tb Fresh coriander, chopped 4 tb Roasted peanuts, crushed In a pot of boiling water, drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer to a large serving platter and garnish with green onion, fresh coriander, and peanuts. (Serves 6-8) From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: STIR-FRIED RICE NOODLES Categories: Thai Servings: 6 8 oz (1/8 inch wide) rice noodles 1 Whole chicken breast -- boned, skinned 8 md Shrimp, shelled, deveined 1/2 c -Water 1/4 c Fish sauce 3 tb Sugar 1 tb Lime juice 1 ts Paprika 1/8 ts Red (cayenne) pepper 1/2 lb Bean sprouts 3 Green onions -- white part only, -- cut into 1 inch shreds 3 tb Vegetable oil 4 lg Garlic cloves -- finely chopped 1 Egg 4 tb Crushed roasted peanuts -- (finely crushed) Place rice noodles in a large bowl. Cover with water; soak 45 minutes. Cut chicken into 1 1/2" by 1/3" strips. Cut shrimp in half lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles. Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almost cooked, about 2 minutes. Push chicken to one side. Break egg into wok. Stir quickly to break up yolk and scramble egg. When egg is set, mix with chicken. Add drained noodles, shrimp, fish-sauce mixture and 3 tablespoons peanuts. Cook and stir over high heat 2 to 3 minutes or until noodles are soft and most of liquid is absorbed. Add green-onion mixture; cook, stirring, 1 more minute. Spoon onto a heated platter. Sprinkle with reserved bean sprouts, then with remaining peanuts. Source: Cooking with Bon Appetit: Oriental Favorites From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI BBQ CHICKEN APPETIZERS Categories: Thai, Poultry, Appetizers Servings: 1 3 lb Chicken wing drummettes ----------------------------------MARINADE---------------------------------- 1/4 c Coarsely chopped garlic 1 bn Cilantro - chop roots & lower stems, - reserve leaves for garnish 1 ts Ground turmeric 1 ts Curry powder 1 1/2 ts Ground dried chilis -- (cayenne or equivalent) 1 tb Sugar 1/4 ts Salt 3 tb Thai fish sauce -- (filipino or -- vietnamese is ok, too) -------------------------------BASTING LIQUID------------------------------- 1/2 c Coconut milk (canned is ok) -------------------------------DIPPING SAUCE------------------------------- 1/2 ts Dried chili flakes -OR- cayenne 2 Garlic cloves -- coarsely chopped 1 tb Brown sugar 1/4 ts Salt 1/2 c Chinese red rice vinegar 1 Green onion; thinly sliced 1 tb Coarsely chopped cilantro -- (leaves) Preparation: ============ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI CHICKEN AND COCONUT MILK SOUP (Tom ka gai or kai tom ga Categories: Soups, Thai Servings: 1 12 oz Canned coconut milk -- such as Chaokoh 1/4 lb Chicken breast -- cut into small chunks 1 Lime; juice and grated peel 1 4" piece of lemon grass -- cut into very thin -- (1/16") slices on the -- diagonal 3 sl Galanga (more if desired) --OR substitute fresh ginger Hot chile peppers to taste -- cut into thin circles Cilantro for garnish * Note: preferably Thai birds, with serranos an acceptable substitute, (though I've used sweet Fresno chiles in a variation I'll describe below). Instructions: ============= Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish.) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish. Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper, it'd be good with any tender, delicate white fish -- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I've had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I've seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that Gulf Coast netters should be able to find it readily.) Notes: ====== 1. Galanga is similar to ginger, an edible rhizome available in most Asian groceries. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you... Other parts of the country may vary.) 2. Chile peppers add a lot to the dish; I've had it so hot that I could barely eat it, and I've had it completely smooth, sweet and mild. I like it in the middle. 3. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn't edible unless you puree it. (If there's sufficient demand, I'll print my recipe for Vietnamese turkey fajitas.) I just eat around the slices of lemon grass and ginger. From: megatest!sfisher@uu2.psi.com (Scott Fisher) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI CHICKEN COCONUT SOUP Categories: Soups, Thai Servings: 1 3 cn -TO 4 cn Coconut milk --(the unsweetened kind) 3 tb Chopped scallions 1 ts -TO 3 ts Lemon grass Cilantro (pref. fresh) * Tofu - cubed into smallish pieces Chicken - also cubed to bite size. Mushrooms 1 Carrot; grated Juice from (8?) limes - I can never put in enough Serrano chillies -OR- other hot chili pepper, - preferably fresh, - but powdered will do) 1 ts Galanga powder * (I sometimes leave this out. Niels says that's defeating the whole point, but I think it still comes out great) Instructions: ============= Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness). Posted by Tamar More based upon an ingredient list From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI CHICKEN SALAD Categories: Salads, Poultry, Thai Servings: 1 3 c Vegetable oil; for frying 20 Won ton skins -- cut into 1/4 inch strips 8 c Shredded mixed salad greens 4 c Barbecued or roast chicken -- in bite-size pieces -- (from a 3 lb bird) 1 c Bean sprouts 1 lg Yellow bell pepper -- cut into thin julienne 1/2 European seedless cucumber -- cut into thin julienne 6 tb Fresh lime juice 1/4 c Fish sauce (nuoc mam) 1/4 c (packed) light brown sugar 4 Serrano chiles -- seeded and minced 1/2 ts Freshly grated nutmeg 1 tb Fresh lemon grass (optional) -- (finely minced) 1 tb Finely minced fresh ginger 1/4 c Minced fresh mint 3 tb Minced fresh basil 1/4 c Dry-roasted unsalted peanuts -- coarsely chopped In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI CHICKEN WITH FRESH BASIL Categories: Poultry, Thai Servings: 4 3 tb Vegetable Oil 1 lb Chicken breast (boned) 2 tb Garlic; coarsely chopped 3 tb Nuoc Nam (fish sauce) 3/4 c Basil, thinly sliced 2 tb Sugar 2 Serrano chilies 2 tb Water Skin chicken and cut into 1.25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add 0.5 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 0.25 cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice... From: clay@panix.com (Clay Irving) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI FRIED NOODLES (1) Categories: Thai Servings: 3 1/2 lb Fresh rice noodles - cut into 1/2-inch slices, -OR- flat dried rice noodles 1 c Fresh bean sprouts 1/3 c Oil 1 tb Minced garlic 4 tb Minced shallots 2 ts Shrimp paste (kapee) 1 tb Chopped dried shrimp (opt.) 10 md Shrimp, shelled, deveined -OR- substitute pork 3 tb Fish sauce (nam pla) 1 tb Rice vinegar 2 tb Light brown sugar 2 tb Tomato ketchup 1/2 ts -TO 1 ts Chili powder (optional) 2 Eggs; lightly beaten ---------------------------------GARNISHES--------------------------------- 1/3 c Coarsely ground peanuts -- (unsalted) 1/2 ts Dried red chili flakes (opt) 2 Green onions; finely sliced 2 tb Chopped coriander leaves 2 Limes; cut into wedges 1 sm Cucumber; sliced If using dried rice noodles, soak in hot water for 20 minutes before cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente. Drain. Rinse. Drain for 30 minutes or until dry. In boiling water, blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain. Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves. Add the beaten eggs and let them set slightly. Then stir to scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander. Arrange lime wedges around the edge of the platter. Serve with a side dish of fresh bean sprouts and cucumbers. (Yield: 3-4 serving) Source: The Southeast Asia Cookbook, by Ruth Law From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI FRIED NOODLES (2) Categories: Thai, Pasta Servings: 4 Asian rice noodles -- cut about 1/8 inch wide, -OR- 1 lb Flat rice noodles -- (fresh or dried) 3/4 c Fish sauce; -OR- 6 tb -Soy sauce 4 ts Rice wine vinegar -OR- distilled white vinegar 2 tb Sugar 4 ts High-quality paprika; -OR- 1/4 c -Catsup or Tomato paste 1/2 c Vegetable oil -OR more if needed 8 oz Boneless pork -OR- boned & skinned chicken - cut into very small pieces 2 tb Minced or pressed garlic 2 ts Ground dried red hot chili, -OR- 1 tb Minced fresh hot chile 4 Eggs; lightly beaten 8 oz Medium-sized shrimp -- shelled and deveined, -- tails left intact 10 oz Fresh bean sprouts 3 Green onions; thinly sliced 1/2 c Chopped dry-roasted peanuts -- (unsalted) 1/4 c Chopped fresh cilantro --------------------------------FOR GARNISH-------------------------------- Finely minced dried shrimp Fresh cilantro sprigs Lemon or lime wedges In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside. Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate. Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste. Serves 8 as a pasta course, or 4 as a main course From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI FRIED NOODLES (3) Categories: Thai, Pasta Servings: 4 3 tb Vegetable oil 4 Garlic cloves -- finely crushed 1 tb Fish sauce 3 tb -TO 4 tb Lime juice 1 ts Crushed palm sugar 2 Eggs; beaten 12 oz Rice vermicelli -- soaked in water for -- 20 minutes, drained 4 oz Peeled shrimp 4 oz Bean sprouts 4 Green onions; sliced ---------------------------------TO GARNISH--------------------------------- 2 tb Dried shrimp, ground Roasted peanuts -- finely chopped Cilantro leaves Lime slices Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions. When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices. Source: The Book of Thai Cooking, by Hilaire Walden; HPBooks, : ISBN 1-55788-038-7 From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI NOODLES Categories: Thai, Pasta Servings: 4 3 c Chopped cabbage 1 md Onion; chopped 1 1/2 ts Oil 9 oz Pasta shapes -- (shells, bow-ties, etc) 1/4 c Crunchy peanut butter 1 tb Fresh lime juice 1 1/2 ts Brown sugar 1 1/2 ts Soy sauce 1 1/2 ts Worcestershire sauce * 1/4 ts Crushed red pepper 1/2 ts Curry powder 1/8 ts Ground cloves 1 Garlic clove -- minced or mashed 7 oz Coconut "milk" 1 tb Chopped fresh cilantro 1 ts Chopped fresh basil * (Vegetarian or regular worcestershire sauce, as you prefer.) Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. 4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad. From: kra@sdd.hp.com (Katherine Albitz) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI NOODLES Categories: Thai, Pasta Servings: 6 1/2 lb Dried rice noodles 1/8" wide -Warm water 1/2 lb Shrimp, chicken or pork -OR- a combination 1/4 c Fish sauce 1/4 c Granulated sugar; PLUS: 2 tb Granulated sugar 1/4 c White vinegar: PLUS: 2 tb White vinegar 1 ts Paprika; -OR- 1 tb -Tomato paste -OR- 1 tb -Catsup (all are optional) 4 Green onions 1/2 c Vegetable oil 1 ts Finely chopped garlic 2 Eggs 3/4 lb Bean sprouts 2 tb Ground roasted chilies 3/4 c Ground roasted peanuts -- (unsalted) Lime wedges 1. Soak the noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them thoroughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8-inch lengths if you find it easier to stir-fry them that way. 2. Peel and devein the shrimp, leaving the tails intact, or slice the chicken or pork across the grain into strips not more than 1/8 inch thick and 1 to 2 inches long. 3. Mix the fish sauce, sugar, vinegar, and optional paprika, tomato paste, or catsup in a bowl, and stir until the sugar is dissolved. Set the mixture aside. Slice the green onions, both white and green parts, diagonally into pieces 1 1/2 inches long and 1/4 inch thick. Set aside. 4. Heat a wok, add the oil, and swirl it over the surface of the pan. Add the garlic and stir-fry until light golden. Add the meat and stir-fry until the pink color disappears completely. If you are using shrimp, stir-fry until they turn pink. Add the noodles and toss lightly to coat them with oil and to distribute the meat and garlic. 5. Add the liquid from Step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce the heat to medium and boil the mixture, folding frequently, until the noodles have absorbed the liquid. 6. Using a wok scoop or a stiff spatula, lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break 1 egg and slip it into the oil. Break the yolk, and cover the egg with the noodles immediately. Repeat this on the opposite side of the wok with the remaining egg. Allow the eggs to cook undisturbed, over moderate heat, until they are set and almost dry. Additional oil may be added if the eggs or the noodles begin to stick to the wok. 7. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixture over. Continue the lifting and folding motion until the eggs are broken up and well distributed. 8. Add the bean sprouts and sliced green onions and toss the entire mixture quickly and gently, still avoiding breaking the noodles. Cook for about 2 minutes, or until the bean sprouts and green onions are crisp-tender. 9. Place the mixture on a large warm platter. Sprinkle the ground chilies and peanuts over the top and squeeze lime juice over that, or serve these garnishes separately, for each diner to add according to taste. Variation: ========== Omit the shrimp, pork, or chicken from the list of ingredients, and ignore any instructions for them. Substitute 1/2 pound tofu and 1/4 pound dried shrimp. Put the tofu on a triple layer of paper towels, cover it with another triple layer, put a plate on top of that, and put a 2-pound weight, e.g. a can of tomatoes, on top of the plate. Let stand for 20 to 30 minutes to press out the excess water. Put the dried shrimp in a sieve, rinse them quickly under hot running water, and set them aside to drain. After the tofu has been pressed, slice it into 1/4-inch cubes. Add the tofu and shrimp in Step 5 of the instructions and proceed with the main recipe. Note: in Thailand, dried shrimp are available in a smaller size than is generally available in the United States. If you would like to simulate that, chop the dried shrimp very coarsely after they have been rinsed. (Yield: 6-8 servings) Source: Thai Home-Cooking From: mike_johnston.trwgbr@qmail4.nba.trw.com (Michael L. Johnston) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI RICE NOODLES Categories: Thai, Pasta Servings: 4 4 oz Dried rice noodles -- medium size 1/4 c Vegetable oil 2 Garlic cloves; finely minced 3 tb Chopped raw shrimp 3 tb Lean ground pork 1 ts Sugar 1 tb Fish sauce 1 ts Soy sauce 2 ts Hot chili sauce 2 Beaten eggs 2 tb Tamarind sauce 1/4 c Bean sprouts 1 Scallion; sliced 1 tb Salty preserved radish 2 tb Coarsely ground peanuts - (salted or unsalted) 2 tb Sliced green onions 2 Lemon wedges 1 Cucumber 1. Soak noodles in hot water for 20 minutes, or until soft. Drain. 2. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble. 3. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed. 4. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate. From: stigle@cs.unca.edu (Sue Stigleman) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI SALMON PARCELS Categories: Thai, Fish, Seafood Servings: 2 2 4-5oz salmon fillets 4 Sheets filo pastry 1 oz Butter 1 ts Grated ginger 1 Garlic clove; pressed 1 Spring onion; finely chopped 1 tb Fresh coriander -- (finely chopped) 1 Lime; zest & juice Salt & pepper Mix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter.Cook at gas mark 5 for 20-25 mins, until brown and crispy. Source: Delia Smith's summer collection From: kv@aifh.ed.ac.uk (Karen Valley) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: THAI TOMYUM GUNG (SHRIMP) / GAI (CHICKEN) Categories: Thai, Poultry, Seafood Servings: 1 2 -to 3 Stalks of lemon grass 2 lb Tiger shrimps -OR- boneless chicken meat 5 -to 6 Lime leaves (kaffir) Lemon juice & fish sauce 2 -to 3 sm Red/green chili peppers 1 cn Straw mushrooms 1 1/2 tb Thai chili paste * Cilantro/parsley * with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery Instructions: ============= Boil some water (half of the pot) in a 1.5qt sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and sliced chili peppers (1 min). 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. From: nat@megatek.com ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOAM YUM GAI (THAI SOUP) Categories: Soups, Thai Servings: 1 ---------------------------GENERIC CHICKEN BROTH--------------------------- 2 tb Olive Oil 1 ts Sesame Oil 3 Whole cloves 2 Bay leaves 1 Sprig of fresh thyme * 1 md Onion; cut into pieces 2 lg Carrots; cut into pieces 1 Chicken, cut into pieces ** 6 c Water ------------------------------EVERYTHING ELSE------------------------------ Mushrooms *** Shrimp if you want *** 1 Stalk lemongrass -- cut into 2 inch pieces 2 sl Galanga root -- (more if you like -- chewing on them.) 4 Kaffir lime leaves Cilantro leaves as desired 1 ts Chili sauce 2 tb Fish sauce 1 1/2 tb Lemon juice ----------------------------------OPTIONAL---------------------------------- Sliced hot peppers -(2 or 3 slices per serving) * (ad libbed with about 1 tsp or 1 tblsp of powdered thyme) ** (Some boneless skinless chicken pieces, plus some thighs with the bones bashed once with the back of a knife would be ok too -- the point being to get the flavor from the marrow out.) *** as many as you want, cut any way you want, of any kind you want Instructions: ============= Use a large covered stockpot. Heat olive and sesame oil on high heat. Add cloves, bay leaves, thyme, (these should be pounded a bit first to crack the fibers and release more flavor) and onion, carrots. Cover 2 minutes, stir if you want. Add chicken on top, and pour ONE cup of water over the tops of the chicken. Cover. Cook 5 minutes on high. Add remainder of water, cover, continue heating till it starts to boil, then turn heat down and simmer covered 30 minutes. Skim off foam occasionally. Remove chicken, debone, and cut into bite sized pieces. Strain soup, avoid getting the sediment at the bottom. (What you do with the leftover veggies after making a stock is up to you. I think they end up in Minnesotan hot dishes....) Take 4 cups of the stock, heat until it begins to boil, turn down the heat till it is just simmering. Add galanga, lemongrass, Kaffir lime leaves (bash them a bit to break the fibers--it allows them to release more flavor). Add mushrooms, chicken, (shrimp if you must). Stir in the fish sauce, chili paste. Cover, cook for another 5 minutes. Serve. Add lemon juice (just have slices of lemon or lime that you can squeeze) cilantro, and thinly sliced jalepenos or other hot peppers at the table. Fresh liquorice basil also adds a nice touch. Comments/Modifications: ======================= We cheated and used Swansons reduced salt chicken stock for the water in the beginning because we used boneless skinless chicken. Can't tell if it hurt or helped. Also had 4 shiitake mushrooms which had been soaking for several days, so they were cut up, and the soaking juice was added along with the chicken and mushrooms. About one cup of this. Big win. Yum. Source: "Smart Cooking" by Somebody (I forget) Kerr From: hiroki@limerick.cbs.umn.edu (Hiroki Morizono) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: TOM KHA GAI Categories: Thai, Poultry, Soups Servings: 1 2 Boneless chicken breast -- cut up bit sized 2 -TO 3 Stalks of lemon grass - cut up into 2" pieces - and separated 6 Pieces of dried galangal 1 cn Coconut milk 2 tb Sugar 2 ts Salt 1 ts Dried crushed red chilis -- (optional) 7 c -Water Place the chicken, lemon grass and galangal in a soup pot. Add the water and cook over medium for about 30 minutes. Add the remaining ingredients and simmer for 20 minutes. You may need to adjust the salt, sugar and water as I find the taste varies with the brand of coconut milk used. Serve with extra chilis and white rice. From: arielle@taronga.com (Stephanie da Silva) ----- ---------- Recipe via Meal-Master (tm) v7.07 Title: YELLOW CURRY CHICKEN Categories: Poultry, Thai, Main dish Servings: 1 1 lb Chicken breast meat - (boneless, skinless) - cut in bite-size pieces 2 c -TO 3 c Fresh veggies -- mushrooms, asparagus, -- onions, zucchini, ... 2 Potatoes; peeled and -- cut in pieces, pre-cooked 2 Carrots; cut in bite-size -- pieces, pre-cooked -OR- half this amount 1/2 c Frozen peas (approximately) 2 tb Vegetable oil -- (less if desired) 1 tb Red curry paste 14 oz Coconut milk 4 tb Fish sauce (less if desired) 1 ds Salt 2 tb Sugar (less if desired) 1 tb Yellow curry powder 1/2 c Water or chicken stock 1/2 Bay leaf 1A. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. 1. Cut boneless, skinless chicken breast into bite-size pieces. 2. Wash and cut fresh vegetables into bite-size pieces. 3. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. 4. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes. 5. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well. 6. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two. 7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done. 8. Serve (with jasmine rice...). From: arielle@taronga.com (Stephanie da Silva) -----