Fried Rice Sticks with Shrimp

1:14 AM Posted In Edit This 0 Comments »
Fried Rice Sticks with Shrimp
(Pad Thai Goong Sod)


Pad Thai - Can any other Thai food be more loved worldwide? This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different versions from food cart around the city. In Bangkok, where Pad Thai originated, it is street food that you buy from a food cart; the cook has been making and perfecting it for years, cooking the same dish, day after day. Compared to the red, oil coated version you normally find in western restaurants, this one is drier and more tastes fresher and more complex. I've never seen oily, red pad thai in Thailand.

The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.

Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more
Ingregients (serves 4-6)
5 tablespoons oil
1 cake pressed bean curd, diced
5 cloves garlic, minced
5 shallot, minced
1 tablespoon dried shrimps or prawns, soaked for 5 minutes in warm water and drained,lightly pounded or processed
1 tablespoon chopped pickled Chinese radish
10 oz (300 g) dried rice-stick noodles, soaked in warm water to soften, drained well
1 tablespoon dried chili flakes or ground red pepper
3 eggs
2 cups bean sprouts, cleaned
1/4 cup garlic chives or spring oinons, sliced into 1-in (2 cm) lengths
2 tablespoons crushed peanuts
5 oz (150 g) fresh prawns or shrimps, peeled and deveined, and grilled

Sauce
3 tablespoons shaved palm sugar
3 tablespoons fish sauce
3 tablespoons tamarind pulp soaked in 1/2 cup water, then strained to remove seed and fibers
Preparation

1 Place all the Sauce ingredients in a small saucepan and bring to a boil. Reduce heat and simmer for 3-5 minutes. Remove from heat and set aside.
2 Heat 3 tablespoons oil in a large pan and stir-fry bean curd till lightly brown, about 5 minutes. Drain and set aside.
3 Stir-fry garlic and shallots over high for 2 minutes. Add dried shrimps and pickled radish and fry for another 3 minutes. Add noodles and bean curd and stir-fry to mix, then add Sauce and dried chili flakes. Continue to stir-fry over medium heat.
4 Push moodles to one side. Add 2 tablespoons oil, break the eggs into the pan and scramble till cooked, then mix eggs and noodles together.
5 Add half the bean sprouts and garlic chives or spring onions. Mix together thoroughly and remove from heat.6 Serve garnished with the remaining bean sprouts and chives, crushed peanuts and grilled shrimp, if using. Pad Thai is normally garnished with a heaping portion of uncooked beansprouts on the side as well as a sprig of cilantro on top.

Tips -- Fried noodles require a lot of oil; however, it is possible to use a minimum amount by adding small amounts from time to time to keep the noodles from drying out instead of adding all the oil at once.
Preparation time: 15 mins

Rice Stick Noodles with Seafood and Basil

1:12 AM Posted In Edit This 0 Comments »
Rice Stick Noodles with Seafood and Basil
(Kwaytiaow Pad Kheemao Thalay)


Kwaytiaow or flat rice stick noodles, Chinese in origin, are now enthusiastically enjoiyed in most part of Thailand. They are served either in soups or stir-fried with meat or seafood, vegetables and spiceds. This version is understandably popular in coastal areas where a wide variety of seafood is available.



Ingregients (serves 6-8)
1 lb (500 g) mixed raw or cooked seafood such as squid, prawns, fish clams and mussels, cleaned and shelled
3 tablespoons minced garlic
2 tablespoons oil
1 lb (5oo g) fresh rice-flour noodles (kwaytiaow) or 10 oz (300g) dried rice sticks soaked in boiling water for 5 minutes and thoroughly drained
2 tablespoons soy sauce
2 tablespoons fish sauce
1/4 cup thai basil leave (horapa)
2 red chilies, thinly slicedGround white peper to taste

Preparation
1 Cut seafood into bite-sized pieces. Fry the garlic in 2 tablespoons oil in a large wok over high heat until golden brown. Add the seafood and stir-fry for a few minutes. Remove seafood from the wok and set aside.
2 Stir-fry the noodles with soy sauce in the remaining oil for 2 to 3 minutes, then add the cooked seafood back to the wok. Mix well and add fish sauce, basil leaves and chilies. Stir, sprinkle with white pepper to taste and cook for a minute more.

Stir-fried Rice Stick Noodles with Minced Beef

1:09 AM Posted In Edit This 0 Comments »
Stir-fried Rice Stick Noodles with Minced Beef
(Kwaytiaow Nuea Sab)









Ingregients (serves 4-6)
3 tablspoons oil
2 shallots, thinly sliced
5 oz (150 g) ground beef
2 teaspoons soy sauce
2 teaspoons fish sauce
1 teaspoon cornstarch (cornflour), blended with 3 tablespoons water
1 teaspoon sugar
1 teaspoonminced garlic
1 lb (500 g) fresh rice-flour noodles (kwaytiaow) or 10 oz (300g) dried rice sticks soaked in boiling water for 5 minutes and thoroughly drained
1/2 tablespoon black soy sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4-5 quail's eggs, heard-boiled and peeled (optional)

Accompaniment
Lettuce leaves
Sliced green chilies in lime juice

Preparation
1 Heat 1 tablespoon of the oil in a wok. Add the shallots to the pan and fry until transparent. Add the beef and stir-fry for 3 minutes. Add the soy and fish sauces, cornstarch mixture and sugar. Stir-fry for 3 minutes and set aside.
2 Heat the remaining oil over medium heat, add garlic and fry until fragrant. Add the noodles, dark soy sauce, salt and pepper and stir-fry for 3 minutes. Remove from the heat and place on a serving dish.
3 Top the noodles with the cooked mined beef and the eggs, if desired, and serve addompanied wiht lettuce and sliced green chilieds in lime juice if desired.

Shrimp Fried Rice

1:06 AM Posted In Edit This 0 Comments »
Shrimp Fried Rice
(Khao Pad Goong)

Ingregients (serves 4)
3 tablespoons oil
4 cloves garlic, mined
1 slice bacon, thinly sliced
8 oz (250 g) fresh prawns or shrimp, peeled and deveined
3 eggs, beaten
4 cups cooked white rice, cooled
2 tablespoons fish sauce
1 tablespoon soy sauce
1/2 tablespoon sugar
1/4 teaspoon white pepper
1/2 cupsliced onion
1 spring onion, chopped
2 tablespoons chopped coriander leaves (cilantro)

Accompaniment
Sliced cucumbers
Sliced tomatoes
Chopped spring onions
Sliced chiliesFish sauce

Preparation
1 Heat a large wok or skillet until smoking and add the oil. Add the garlic and stir-fry for 1 minute or until fragrant. Add the bacon and shrimps and stir-fry for 1 minute or until shrimps turn pink.
2 Add the eggs and scramble until cooked. Add the rice, fish and soy sauces, sugar and white peper. Continue to stir-fry until the rice is hot, redecing the temperature if necessary. Add onion and spring onions.
3 Garnish with coriander leaves and serve with Accompaniments.
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