Thai Fried Rice Vermicelli-Pad Mee

Ingredients

1 handful of rice vermicelli
1 tablespoon sugar
3 tablespoons thin soy sauce
2 tablespoons black soy sauce
2 tablespoons white vinegar
Dash of Thai pepper powder
2 eggs
1/2 cup sliced pork (this makes two servings, see below)
1/2 tablespoon (or more) chopped garlic
cabbage and cauliflower cut into bite-sized chunks
cilantro and green onion as garnish

Method

Heat the wok at medium-high heat, and add 2 tablespoons vegetable oil. In a separate bowl, lightly beat two eggs. Pour egg into the bowl and scramble it quickly. Remove egg and set aside.

Put 2 tablespoons oil in the wok again, and add chopped garlic, for just a minute or less. Add the sliced pork and wait until it's cooked.

In the meantime, place the cabbage and cauliflower in boiling water momentarily, or you can place in a glass bowl with a bit of water and microwave it for 2-3 minutes.

Blanche your soaked rice vermicelli in boiing water then add it to cooked pork in the wok. Add sugar, thin soy sauce, vinegar, black soy, and a bit of Thai pepper powder. Stir fry this, mixing well, until the noodles turn a bit brown. Add vegetables and stir-fry a bit longer. Add in the cooked egg. Stir, and put on plate. Top with cilantro and green onion. Enjoy!

Thai Style Szechuan Chicken

Ingredients
2 cups chicken, cut into half inch diced
2 tablespoons tapioca starch
2 cups vegetable oil
1 cup peanuts
9 whole dried chilis, chopped into 1/2" pieces
1/2 cup spring onion, chopped
1 to 1 1/2 tablespoons Szechuan peppercorns
1 tablespoon yellow bean paste
1/2 teaspoon ground Thai chili pepper, fried in 1 tablespoon oil
2 tablespoons whisky (Wild Turkey works great)
1/4 teaspoon salt
1 tablespoon sugar

Method
In a mixing bowl add chicken and tapioca starch, mix well. Heat oil in a wok on medium heat, add chicken stir to make sure the chicken pieces don't stick together. Fry until the chicken turns light golden color, about 8-10 minutes, remove and drain on paper towel. Pour the oil off, and leave about 1/4 cup in the wok. Add Szechuan peppercorns and whole dried chile, fry until fragrant, then add chicken, peanuts, yellow bean paste, fried ground chili pepper with oil, whisky, salt and sugar. Quick stir fry until cooked through. Add spring onion last, stir well. Place this on a serving platter. Serve with rice.

Thai Style Wide Noodles in thick sauce-Lad Na

Lad Na is served all over Thailand, so it can be considered a national Thai dish, see a sidewalk version here that's over 40 years old. It's typically served not spicy, with Thai condiments on the side to "fix the taste" and make it more spicy if that's desired. This is one of the most juicy, delicious recipes we feature. Lad Na is also spelled radna or ladna. In Thailand the broccoli floret as well as the stems are used, and if you'd rather use asparagus than broccoli that's fine too.

Ingredients

10 oz wide rice noodles
4 tablespoons vegetable oil
1 tablespoon black soy sauce
1/2 lb chicken, cut into thin slices
3 tablespoons tapioca flour
1 tablespoon Maggi Seasoning
1 1/2 cups broccoli
1 tablespoon coarsely chopped garlic
1 tablespoon yellow bean sauce
3 cups chicken stock
1 tablespoon fish sauce
1 tablespoon oyster sauce
1 1/2 tablespoons sugar (or a bit less if you prefer)
1/2 teaspoon Thai pepper powder

Method.

Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again, and set aside.

Toss chicken with 1 tablespoon tapioca flour & the Maggi Seasoning. Marinate for 10 minutes.

In a mixing bowl, separate the noodles and toss thoroughly with 1 tablespoon oil and the black soy sauce. Fry this in a nonstick pan (noodles will stick to a wok so you should use a nonstick pan if possible) until golden brown. Remove from pan and keep warm.

Saute garlic in oil over medium heat until golden color, then add yellow bean sauce, stir well until fragrant. Add the chicken and saute until cooked. Add 2 1/2 cups chicken stock. When stock starts to boil, add broccoli and season with fish sauce, oyster sauce and sugar. Stir well and let cook a bit longer. Mix remaining tapioca flour separately with the remaining 1/2 cup chicken stock, then stir in with the chicken & broccoli until it thickens. Remove from heat.

Arrange the fried noodles on a serving plate, spoon the gravy over the noodles. Sprinkle with Thai pepper powder, and serve with prik dong in a separate small bowl (cut the chiles a bit before placing in the bowl). Enjoy!

Thai Stir fried vegetables and Tofu

This is a basic vegetarian stir-fry.

Ingredients

2 tablespoons garlic, sliced thinly
2 tablespoons ginger, julienned thinly
4 tablespoons Thai chile peppers julienned
1/4 cup shallots, sliced thinly
1/4 cup bean sprouts
1/4 cup snow peas
1/4 cup turnips, sliced thinly
1/4 cup water chestnuts, sliced
1/4 cup green bell peppers, sliced
1/4 cup sliced mushrooms
1/4 cup cauliflower florets
1/4 cup broccoli florets
1/4 cup asparagus tips
2 cups fried tofu
4 tablespoons light soy sauce
2 tablespoons dark sweet soy sauce
1 tablespoon corn starch, dissolved in a little water
freshly ground black pepper to taste

Method

Take two cakes of hard tofu, and cut them in quarters, then divide the squares in half diagonally, then divide each piece in half "height-wise" to yield 32 bite sized pieces. Place a little peanut oil in a hot pan and stir fry the tofu pieces until they turn golden brown. Next sautee the garlic, ginger and chilis (if used) in a little oil, and then add the soy sauces and then all the other ingredients except the bean sprouts. Stir fry for about a minute, then add the cornstarch and continue to stir fry for a further minute.

Add the bean sprouts, stir very briefly to warm them, but not cook them, and then serve with Thai jasmine rice.

Thai Beef Salad- Yum Nuea

Ingredients

1 lb beef. Any beef can be used such as the top sirloin used in this recipe.

Salad

1/4 cup sliced onions, separated
2 tomatoes, wedged
1/4 cup sliced cucumber
1/4 cup thinly sliced Thai chile peppers

Sauce

1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sweet dark soy sauce
3 tablespoons minced garlic
3 tablespoons minced ginger
3 tablespoons chopped coriander/cilantro (including the roots)
1/4 cup chopped green onions (spring onions)
1/4 cup chopped shallots (small red or purple onions)
1 tablespoon sesame oil
1 tablespoon chili oil

Barbeque the beef, and thinly slice it into bite sized pieces. Combine with the salad ingredients, and mix
the sauce and toss the whole.

Serving

Serve with sticky rice, lettuce, condiments and dipping sauce. You can also put a few thai green peppercorns
on the bbq and add them with the garnish (makes a very nice touch, as this all goes together very well).

Condiments

Serve with the usual Thai condiments. You can also add fish sauce, dark sweet soy, and sriracha sauce if you wish.

dips

A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one
part fish sauce and one part hot mustard.

Another dipping sauce is the following (known as nam prik narok in Thai, it is translated as "Hell Fire Sauce" in English).

Ingredients

oil to deep fry
2 pound of filleted white fleshed freshwater fish
2 cups Thai chile peppers
1/2 cup garlic
1/2 cup shallots
3 tablespoons shrimp paste
1/4 cup fish sauce
3-4 tablespoons palm sugar.

Flake the fish and deep fry until the flakes turn golden brown. Chop the chilis, shallots and garlic, then [charcoal]
broil them briefly and beat the ingredients together in a mortar and pestle or food processor to form a smooth paste.
Place in a small saucepan or wok and cook on medium high until the mixture forms a bubbling paste.

The resultant sauce paste may be stored, when cold, in a tight fitting jar, for several weeks.

Variants: This can also be made with pork (yum moo), or even with shrimp (yum khoong). An interesting variant is
to use thinly sliced luncheon meat or even Spam. Vegetarians can experiment with using a julienned vegetable mix in
place of the meat.

Thai Stir fried Vegetables-Pad Phak Ruam Mitr

Ingredients

2 tablespoons vegetable oil
1 tablespoon chile oil
1 tablespoon coarsely chopped garlic
1 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup shallots, sliced
3 tablespoons water
1/2 cup carrots, sliced
1/2 bell pepper, sliced
1/4 cup snow peas
1/4 cup mushrooms, sliced
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon palm sugar
1 cup spinach leaves
1/2 teaspoon Thai pepper powder

Method

Heat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice

Thai rice soup with Shrimp-Khao Tom Goong

2 cups water
1 cup cooked Thai jasmine rice
1 cup thinly sliced Chinese celery (including the leaves), or spring onion
half teaspoon preserved cabbage
2 tablespoons fish sauce
1 tablespoon Maggi seasoning
1 tablespoon garlic, thinly sliced
Shiitake mushrooms, sliced (optional)
1 teaspoon Thai pepper powder
fried garlic to taste, and a half teaspoon of salted radish always adds a nice taste

You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient.

Method

In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally. Now add the shrimp, and cook until they turn pink.

Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.

Thai Spicy Ground Chicken with sticky rice-Larb Gai

Ingredients

1 lb ground chicken
2 tablespoons sliced shallot
2 tablespoons finely chopped spring onion
1/4 cup chopped mint leaves
3 tablespoons roasted rice powder (khao koor)
2 tablespoons ground Thai chile (be sure to use real Thai ground chile)
3 tablespoons lime juice
2-3 tablespoons fish sauce


Garnish

Always serve with a good portion of fresh cabbage, and add green beans, parsley, sliced radish, cucumber, & coriander leaves if you like.

Method

You can use ground chicken from the supermarket, or chicken ground in your food processor. Cook the chicken with 2 tablespoons lime juice in a pan over moderate heat. Stir until done. Transfer cooked chicken into medium mixing bowl. Add the remaining ingredients, and mix well. Taste and season as desired. You might want more or less ground chile and/or fish sauce, etc. Serve with fresh vegetables (as shown) and warm, freshly-steamed sticky rice (or if you prefer you can use Thai jasmine rice). Note: if you like chicken giblets, cut them up into small pieces and cook in boiling water. Drain then add to cooked ground chicken before you add the other ingredients.

The usual way to eat this is to get a small ball of sticky rice in the fingers and use it to pick up a little lawb, then eat it with the raw veggies. You can also use a fork and spoon as a lot of Thais do.

Panang Chicken Curry-Panang Gai

Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken.

Ingredients

1 cup chicken, cut into bite sized pieces
1/2 cup coconut milk
1 tablespoon chopped garlic
2 to 3 tablespoons Penang curry paste
2 tablespoons fish sauce
sugar to taste
3 kaffir lime leaves, shredded
10-15 Thai basil leaves, finely shredded

Method

Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.

Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.

Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.

Thai Prawn Soup with Lemon Grass - Tom Yum Goong

20 prawns (shrimp), medium size
4-5 cups chicken broth/soup stock
2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
4 table spoons fish sauce
1/3 cup sliced fresh galangal
1/2 cup straw mushroom, halved or whole
6-8 kaffir lime leaves, shredded
4 tablespoons lime juice
6 crushed fresh Thai chile peppers (or more to suit your taste)
2 tablespoons "prik pao" roasted chile in oil
Fresh cilantro for garnish

Method

Wash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.

Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste. ImportFood.com has two options for you. We recommend you order our Instant Tom Yum Paste, imported from Thailand and a very good quality product. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.

An alternative to Tom Yum Paste is our Tom Yum Spice Mix which you can use to make the above soup. Both alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular in creating "fusion" type Pan-Asian foods blending Thai and western foods.

Pad Siew-Thai Stir Fried Wide Rice Noodles

Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. We now offer a convenient instant pad siew sauce although if you learn how to make the real thing from scratch, as described below, it should be worth the effort.

Marinade

1-1.5 tablespoons freshly grated ginger
3-5 cloves garlic, minced
1 tablespoon tapioca starch
3-5 cloves garlic, minced
1 tablespoon rice cooking wine
1 tablespoon fish sauce
2 tablespoons dark sweet soy sauce
1 tablespoon oyster sauce
1 tablespoon palm sugar
1 teaspoon sesame oil
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped green onions
1 tablespoon chopped shallots


Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.

Ingredients

Marinated meat (above)
16 ounces wide rice noodles
2 tablespoons sweet dark soy sauce
2 cups broccoli florets
2 tablespoons fish sauce
1 tablespoon palm sugar
1 tablespoons oyster sauce
2 eggs beaten
1/2 teaspoon Thai pepper powder

Method

Soak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.

Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients.

Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).

Thai Fish Cakes" Tod Man Pla"

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of
Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with
great results. Get a good fresh piece of fish to ensure success.

Ingredients for fish cakes
1 lb fresh white fish, prefer cod or halibut
1 egg
3/4 cup finely sliced Chinese longbean, or stringbeans
6 fresh kaffir lime leaves, finely sliced
1 teaspoon sugar
1 teaspoon salt
1.5 tablespoons red curry paste
3 cups vegetable oil for frying

Ingredients for cucumber relish
1/2 cup white vinegar
1/2 cup sugar
1 cucumber, coarsely chopped
3 shallots, finely sliced
1-2 fresh Thai chile pepper, sliced
1 tablespoon roasted peanuts crushed in a mortar and pestle

Method for fish cakes
Cut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle
until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil).
For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough
to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/high
heat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on
paper towels. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spooned
over the fish cakes at the table.

Method for cucumber relish
Cook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small serving
bowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.


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Pad Thai

Ingredients for Pad Thai Sauce (makes four large servings)

1/4 cup palm sugar
1/4 cup fish sauce
1 tablespoon tamarind concentrate
1/4 cup Sriracha sauce (We use Shark brand. Use less for a mild taste)

Method for Pad Thai Sauce

Put tamarind concentrate into a measuring cup, and add enough water to make 1/4 cup, stir, this is your tamarind juice.

In a small sauce pan, put palm sugar, fish sauce, tamarind juice, and sriracha sauce. Cook on low heat until the palm sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat, and set aside. You can make this Pad Thai sauce ahead and put in a jar in the fridge up to a week.

Ingredients for Pad Thai (makes 2 servings)

1 egg lightly beaten
3/4 cup (or more) fresh shrimp, uncooked
1 tablespoon sliced shallot
1 tablespoon chopped salted radish
1/4 cup diced firm tofu
1 handful rice stick noodle
1/4 cup plus 2 tablespoons water
1 cup fresh bean sprouts
1/4 cup fresh chives, cut into one inch long pieces
1 tablespoon sugar
2 tablespoons chopped roasted peanut
vegetable oil for frying

Method
Rinse the radish several times under cold water, gently squeezing off the water. Chop it and add a little bit of sugar to sweeten, mix well.

Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use.

Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces (see video below). Remove, set aside.

Add 2 tablespoons of oil in the same wok. Add shrimps and cook until done. Transfer to a bowl, set aside.

Add 1 tablespoon of oil to the wok. Add shallot, radish and tofu fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar, cooked egg, bean sprout, chive and cooked shrimps. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more bean sprout on the side. Now dazzle your friends with the fact that your Pad Thai looks and tastes just as good as any restaurant. Enjoy!

You may add Thai chili powder, sugar and crushed peanuts at the table on the side.Get Paid for Clicking Ads, Guaranteed

Thai Beef Salad

Ingredients
1 pound sirloin steak, trimmed of visible fat
1 tablespoon reduced-sodium soy sauce
1/2 teaspoon freshly ground pepper
2 scallions, cut into 1-inch pieces
Zest of 1 lime
3 tablespoons lime juice
1-1/2 tablespoons fish sauce
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper
4 cups torn frisée or curly endive
2 cups torn red leaf lettuce
2 tablespoons chopped fresh mint
2 tablespoons untoasted sesame oil or canola oil


Preparation
1. Position rack in upper third of oven; preheat broiler. Rub steak all over with soy sauce and black pepper. Place on a baking sheet; broil, turning once, 14-16 minutes for medium-rare to medium, respectively. Let rest on a cutting board for 5 minutes.


2. Meanwhile, mix scallions, lime zest and juice, fish sauce, sugar and crushed red pepper in a shallow dish. Slice the steak into thin strips against the grain and cut each strip into bite-size pieces. Add the steak to the marinade, along with any accumulated juices; toss well, cover, and refrigerate overnight.


3. Place frisée (or endive), lettuce and mint in a salad bowl. Add the steak and marinade, drizzle with oil, gently toss, and serve.


Enjoy!

Aromatic Thai's Spice Beef Tenderloin

1/4 cup(s) plus 2 tablespoons vegetable oil
4 clove(s) garlic, thinly sliced
4 8-ounce beef tenderloin steaks, about 1 1/2 inches thick
2 shallots, thinly sliced
8 (1-inch ) rosemary sprigs
10 thyme sprigs
7 kaffir lime leaves, chopped
6 1-inch strips of orange zest
2 tablespoon(s) Asian fish sauce
1/3 cup(s) low-sodium soy sauce
10 dried Thai chiles, coarsely chopped
1 tablespoon(s) unsalted butter
1 tablespoon(s) extra-virgin olive oil


--------------------------------------------------------------------------------

Directions

In a small saucepan, heat the vegetable oil. Add the garlic and cook over low heat until pale golden and crisp, stirring constantly, about 3 minutes. Drain the garlic chips on paper towels and reserve the oil; let both cool to room temperature.
Using a sharp paring knife, make 1-inch slits all over the tenderloin steaks. Stuff the slits with the garlic chips.
Fill a large, sturdy, resealable plastic freezer bag with the shallots, rosemary, thyme, lime leaves, orange zest, fish sauce, soy sauce, dried chiles, and the reserved garlic oil. Add the steaks and seal, turning to coat the meat with the marinade. Let stand at room temperature for 2 hours.
Bring a large pot of water barely to a simmer; the water should register 135° on a candy or instant-read thermometer. Discard most of the marinade and reseal the plastic bag, pressing out any air. Add the bag to the water and cover with a rack or plate to keep it submerged. Cook the meat in the bag at 135° for 45 minutes, adjusting the heat as necessary to maintain the temperature. Remove the bag from the water. Transfer the steaks to a plate; scrape off the marinade.
In a skillet, melt the butter in the olive oil and heat until nearly smoking. Add the steaks and cook over high heat, turning once, until browned and an instant-read thermometer inserted in the thickest part of the steaks registers 130° for medium-rare, 6 minutes. Serve right away.

Mango Ice Cream

Ingredients
400 g packet frozen mango (if fresh mango is available, it is preferable)
300 ml. cream
1/2 C. caster sugar
1/4 C. mango or apricot nectar
mango slices and fresh mint sprigs, to garnish

Directions
Defrost the mango until it is soft enough to mash but still icy. If fresh, puree the flesh of 3-4 large ones in a food processor. Place the mango in a medium bowl and add the sugar and nectar. Stir for 1-2 minutes or until the sugar has dissolved. Beat the cream in a small bowl until stiff peaks form. Gently fold the cream through the mango mixture. Spoon the mixture into a lamington tray; cover and freeze for about 1 1/2 hours or until half-frozen. Quickly spoon the mixture into a food processor bowl. Process for 30 seconds or until smooth. Return to the tray or plastic container; cover and freeze completely. Remove the ice cream from the freezer for 15 minutes before serving, to allow it to soften a little. Serve the ice cream in scoops with mango slices and sprigs of mint. Note: Storage time: Freeze the ice cream for at least eight hours before serving; can be kept frozen up to three weeks.

Thai's Coconut Rice

The perfect accompaniment to any Asian-inspired dish – especially Thai dishes!

Ingredients
1 (14 oz.) can coconut milk
1 1/4 C. water
1 tsp. sugar
1 pinch salt
1 1/2 C. uncooked jasmine rice

Directions
In a saucepan, combine coconut milk, water, sugar, and salt. Stir until sugar is dissolved. Stir in rice. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18-20 minutes, until rice is tender. Garnish with toasted coconut and chopped cilantro if you like.

Thai Chicken Lettuce Wrap

Ingredients
1-2 Servings Chicken Wrap Mix (recipe follows)
6 C. Iceberg Lettuce C. (washed, dried & trimmed)
1 Tbs. Canola
1 tsp. Garlic
1/4 C. Red Onions (diced 1/4")
1/4 C. Water Chestnuts (sliced, drained & chopped 1/4"-3/8" pieces)
1/2 C. Lettuce Wrap Sauce (recipe follows)
1 Tbsp. Green Onions (sliced 1/4")
2 Tsp. Thai Basil (coarsely chopped)

Dipping Sauce:
1/2 C. Thai Sweet Chili Sauce (purchased Mae Ploy Brand)
Soy Sauce to taste
Sambal Oelek to taste (red chili paste)

Chicken Wrap Mix Ingredients: (Yield 1-2 Servings)
1 lb. Chicken Breast Meat (ground)
1 Tbs. Fish Sauce
1 Tbs. Lemongrass (fresh-finely minced)
1/4 C. Fresh Cilantro (coarsely chopped)
2 tsp. Fresh Lemon Juice

Lettuce Wrap Sauce Ingredients: (Yield 2 C.)
1 Tbsp. Lemongrass (minced)
1/2 C. Lime Juice
1/2 C. Oyster Sauce
1/4 C. Soy Sauce
Sriracha Sauce to taste
3/4 C. Sweet Soy Sauce
2 Tbsp. Water

Directions
Combine and mix all chicken wrap mix ingredients. Let marinate for at least an hour before using. Combine and mix all the ingredients for wrap sauce. Refrigerate until needed. Heat oil in wok/sauté pan. Add red onions & garlic, stir fry until garlic just begins to brown. Add chicken mix, stir fry until chicken begins to brown. Add remaining ingredients & sauce, stir fry to combine ingredients & glaze chicken mixture in the sauce. Transfer mixture onto a heated serving plate. Serve with crisp, chilled lettuce cups and dipping sauce.

Chicken Pad Thai

1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
6 tablespoons Asian fish sauce
1/2 pound firm tofu, cut into 1/4-inch cubes
1 cup water
2 tablespoons lime juice
1 1/2 teaspoons rice-wine vinegar
3 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon cayenne
3/4 pound linguine
3 tablespoons cooking oil
4 cloves garlic, chopped
2/3 cup salted peanuts, chopped fine
2 cups bean sprouts
1/2 cup lightly packed cilantro leaves

2. Cooking Directions
In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.
In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.
Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.
Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.
Yield: 4 servings

Thai Chicken Wrap

This Asian-inspired wrap is fully of peanutty flavor and wrapping it in a tortilla is great for the figure!

Ingredients
3/4 lb. skinless, boneless chicken breast
1/2 tsp. garlic salt
1/4-1/2 tsp. pepper
6 8-10-inch plain, red or green flour tortillas
1 Tbs. oil
4 C. packaged shredded broccoli (broccoli slaw mix)
1 medium red onion, cut into thin wedges
1 tsp. grated fresh ginger

Thai Peanut Sauce
3 Tbs. white or brown sugar
1/4 C. creamy peanut butter
3 Tbs. soy sauce
3 Tbs. water
2 Tbs. cooking oil
1 tsp. minced garlic
Dash Tabasco

Directions
Slice the chicken into thin strips for stir-frying. Season with garlic salt and pepper. Heat the oil in a large skillet and cook the seasoned chicken over medium-high heat for 2-3 minutes, or until no longer pink. Remove from skillet and keep warm. Add the shredded broccoli, onion, and ginger to the hot skillet. Stir fry for 2-3 minutes or until vegetables are crisp-tender.

Wrap the tortillas in paper towels and microwave on high power for 30 seconds to soften. Or wrap tortillas in foil and heat in a 350 degree oven for 10 minutes.

To assemble, spread each tortilla with about 1 Tbs. Thai peanut sauce. Divide the chicken strips and vegetable mixture among the tortillas and roll them up, securing with toothpicks. Serve remaining peanut sauce on the side.

To make sauce, combine all ingredients in a small saucepan and heat until sugar is dissolved, stirring frequently.


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