Favorite Thai Food?!
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
Answers: Spring Rolls & Pad Thai
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 Thai, Thai Beef Salad, Spring Rolls, Thai Shrimp Fried Rice....theres....just.....too....much!!...
I had this delicious Halibut the other day that was done Red Chili style. I wish I knew the Thai name for it! It was sooo good!
Panaang Curry, Larb
Thai Peanut chicken pasta salad. its like Pad thai but you serve it cold. I love thai food but there are no real authentic thai places here where I live. Just alot of Chinesse resturants which isnt even close.
ok thats it I gotta make some of it now, talk about instant craving wow.........lol
I don't really know if it's thai, but in my culture (I'm hmong) I eat something called Papaya salad. It's one of my favorites =O. I think all other cultures eat it too besides mine.
pad thai, mango salad, and any of the coconut curries (red, green, yellow). yum.