What are your favorite Thai dishes? How are they prepared?!
Answers: My favorite Thai food is actually a dessert lol. Sweet sticky rice with fresh mango! You can get the recipe at http://hubpages.com/hub/Yummy-Thai-Desse...
pad thai:
2-3 Servings
1/2 lime
1 egg
4 teaspoons fish sauce
3 cloves garlic, minced
1/2 teaspoon ground dried chili pepper
ground pepper
1 shallot, minced
2 tablespoon sugar
2 tablespoon tamarind
1/2 package Thai rice noodles
2 tablespoon vegetable oil
1/2-1/4 lb shrimp Optional
1/2 banana flower Optional
1/3 cup tofu - extra firm Optional
1-1/2 cup Chinese chives - green Optional
2 tablespoons peanuts Optional
1-1/3 cup bean sprouts Optional
1 tablespoon preserved turnip Optional
Tips and substitutions
By far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out.
Shrimp can be substituted or omitted.
In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli pepper.
Tamarind adds some flavor and acidity, but you can substitute white vinegar.
The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.
If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.
The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer.
Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point.
Learn more about this and other similarly prepared One Dish Deals (One Dish Deal) recipes
Pad see euw I am not sure if that is how you spell it but what it is is flat noodles with broccoli andsometimes other vegetables in sauce you can get it with meat but I'm vegetarian so I just get tofu instead of the meat. I also love Pad Thai which is a spicy and slightly sweet noodle, vegetable, tofu, and I think it might have egg in it. If you like tea definately try Thai iced tea it is sweet and amazing.
pad thai - - Like she said
Thai Green Curry Shrimp with Noodles
1 cup chopped shallots
2 stalks fresh lemongrass (remove outer layer, thinly slice lower 6 inches of each stalk)
2 large cloves garlic
1 tablespoon chopped peeled fresh ginger
1 tablespoon finely chopped fresh cilantro stems
1-2 tablespoons green curry paste
1 1/2 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric powder
1/4 cup water
1/4 cup plus 2 tablespoons vegetable oil
1 13 oz can coconut milk
1 3/4 cups chicken broth
1 14 oz package wide rice noodles
1 1/2 lb large shrimp
Method
Puree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute). Heat oil in a wide heavy pot over moderate heat until not but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot (8 to 10 minutes). Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups (8 to 10 minutes).
While sauce simmers, cook noodles in a pot of boiling salted water, uncovered, stirring occasionally, until tender (4 to 6 minutes). Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.
Add shrimp to sauce and simmer, stirring, until just cooked through. Remove from heat and ladle over noodles. Serve and enjoy!
"Pad See You" - Thai Soy Sauce Noodles
This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce- sounds kind of plain, but it is truly delicious.
Ingredients:
8 oz of meat (beef, chicken, pork, or seafood)
8 oz noodles of your choice (normally fresh rice noodles are used)
1 tablespoon fish sauce
1 tablespoon palm sugar (or substitute regular sugar)
1 tablespoon oyster sauce
3 tablespoons soy sauce
1 cup broccoli cut
Additional Ingredients for marinade of meat:
1 egg
2-3 cloves of garlic, crushed
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon black pepper.
Preparation:
1. Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour.
2. Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.
Directions:
You will need a medium to large sized skillet. Grease the skillet with the oil of your choice, and then cook the meat until it is almost done. Then add in the rest of the ingredients, and stir-fry for about 2 minutes.
Try this recipe, hope you like it too... Enjoy!! :)
SHRIMP PAD THAI
Serves 6; Prep time: 45 minutes
Rice noodles are very delicate; for best results, have the other ingredients cut and measured before you begin, and make sure to undercook the noodles in the first step.
8 oz. rice-stick noodles
1/4 cup tomato-based chili sauce (like cocktail sauce)
1/4 cup fresh lime juice
3 Tbsp. soy sauce
2 Tbsp. light-brown sugar
1 Tbsp. anchovy paste
4 Tbsp. vegetable oil
4 garlic cloves, minced
1 pound peeled and deveined medium shrimp
3 cups bean sprouts, plus more for garnish
8 scallions, trimmed, halved lengthwise, and cut crosswise into 2-inch pieces
1 large egg, lightly beaten
ASSORTED GARNISHES (OPTIONAL):
1/3 cup chopped dry-roasted peanuts
Pinch of red-pepper flakes
1 cup bean sprouts
1/4 cup fresh cilantro, rough chopped
Lime wedges
1. Bring a large pot of water to a boil; remove from heat. Stir in noodles; let soak until softened (but still undercooked), 3 minutes. Drain; rinse under cold water until cool.
2. In a small bowl, whisk together chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 30 seconds. Add shrimp; cook, tossing often, until just opaque throughout, about 3 minutes. Transfer shrimp to a plate.
3. Return skillet to medium-high heat. Add remaining 2 tablespoons oil along with the noodles and chili-sauce mixture; cook, tossing, until combined, about 1 minute. Add bean sprouts, scallions, and shrimp. Pour in egg; toss until noodles are coated and cooked through, about 2 minutes. Serve, topped with garnishes, if desired.
Per serving: 436 calories; 16.7 grams fat; 23.7 grams protein; 50.2 grams carbohydrates; 2.7 grams fiber
Note: The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes. (SPS note: I just used fish sauce instead of the anchovy + soy.)
--Everyday FOOD magazine
Pad Prik --Its a dry red curry, made from red curry paste, fish sauce and a little sugar. Its really good stir fried with asian long beans.
I also like green papaya salad, which is kind of like a cole slaw made out of green, unripened papaya, fish sauce, sugar, and thai chilies.
And for the Phad Sae Eaw ("pad see you") recipe above, you should use thick noodles, not the skinny ones. If you could find fresh noodles, rather than dried, it tastes even better!
Panang. Chicken Panang.
I usually buy the Thai Panang Curry paste at the local Asian market in downtown. Make my own style basically to fit my own taste or you can follow the instructions on it which is mostly the same, but I would do my own because its your own taste how you like it basically I would brown chicken, the paste, coconut milk, fish sauce, stock or water, my vegetables are simple sliced eggplant cook for a while & fresh basil leaves when almost done. Basically its almost the same like the instructions on the can but to my own taste.