Pad Sii Iw

Marinade
1 garlic clove
1 egg, beaten
1 T cornstarch
1 T wine
1 T fish sauce
1 T oyster sauce
1 T sugar
1 t oriental sesame oil
1/2 t white pepper

8 oz beef, thinly sliced (I'm sure pork or chicken would work fine, too.)
8 oz fresh rice noodles(sen yai), 1/2 in wide
2 T oil
1 T fish sauce
1 T sugar
1 T oyster sauce
1 T sweet soy sauce
1 c broccoli flowerets
1/8 c sliced carrot

1. Mix together all the ingredients for the marinade, then combine with the beef. Marinate the beef for 10 minutes.
2. Cook the noodles until tender in a large pot of boiling water.
3. Add the noodles and all remaining ingredients. Continue to cook until liquid is reduced slightly and all ingredients are hot

Hot and Sour Shrimp Soup (Tom Yam Goong)

2 T Tom Yum Paste
2 cups boiling water
1/2 lb shrimp (or chicken)
1 cup oyster mushrooms

Add Tom Yum Paste to boiling water. Mix. Add meat. Once meat is cooked through, add mushrooms.
(If you prefer a richer soup, add 3 T coconut milk or evaporated milk.)
Garnish with chopped cilantro.
Eat as a soup, or can be served over rice.

Thai Veggie Stir Fry

3 T oil

3 garlic cloves

(a little ginger root, if you want)

1/4 c slice onions

1/4 c bean sprouts

1/4 c sugar peas/snow peas

1/4 c sliced carrots

1/4 c sliced red bell pepper

1/4 c broccoli flowerets

1/4 c cauliflower flowerets

1/4 c sliced mushrooms

(basically whatever vegetables you have on hand.)

2 T fish sauce

2 T oyster sauce

2 T sugar

1/4 t. white pepper

1. Heat a large skillet over med-high heat, then add the oil and garlic. (If you wanted to add any meat or tofu, add it now. Cook until done.)

2. Add the sauces and pepper. Stir to combine

3. Add the vegetables all at once. Stir to cover with sauce (about 30 seconds).

4. Reduce heat to medium and cook slowly for a further 2 minutes, until the vegetables are crisp but tender. Serve with rice.

**The sauce combination of fish sauce, oyster sauce, sugar, and pepper is a BASIC recipe for practically every Thai style stir fry. You can use any vegetables you want. In this picture, I used 2 cups chopped collard green, 1/2 cup mushrooms, and 1/2 cup carrots. (Basically what I had in the fridge.)

Thai veggie pizza

1 pkg. Boboli prebaked crust
2 cloves garlic
1/3 c. peanut butter
2 T. honey
2 T. rice vinegar
1 T. soy sauce
1 t. ginger
1/2 c. red pepper
2 green onions
1 lg. carrot, grated
1 c. bean sprouts
1 c. cooked chicken, chopped (optional)
chopped peanuts
fresh cilantro

1. Place crust on pan. Press garlic onto crust and spread. Bake 8-10 minutes or until crisp. Remove and cool.
2. In a small bowl, whisk peanut butter, honey, vinegar, soy sauce. Chop ginger and add.
3. Dice red pepper and slice green onions. Grate or julienne carrots. Chop cilantro finely.
4. Spread peanut butter mix onto crust. Sprinkle with chicken (if using), sprouts, pepper, onions, carrots, cilantro, chopped peanuts, etc.

Serve immediately

Red Curry Chicken

1 T. vegetable oil

Red Curry Paste (just buy it in the packet, Asian Gourmet is a pretty good brand)

2 smaller or 1 large breast of chicken, chopped into small pieces

2 kaffir leaves, whole

1 kaffir leaf, thinly sliced for garnish (like matchsticks)

1-2 cans coconut milk

1 t. sugar

1-2 T. fish sauce (to taste, optional)

1 can bamboo shoots

1/2 bunch bok choyBottom of bok choy for garnish

Rinse Bok Choy and chop into chunky pieces. Start with the bottom end and chop off in one large chunk. Rinse it. It looks like a rose. Keep for garnish. Cut leaves and stalks of Bok Choy on an angle. Include the celery-like stalks.

Add oil to pan and heat. Stir fry the curry paste in hot oil until the flavor comes out, about 2 minutes. (note: the more you stir the curry paste, the hotter it gets. As soon as you add the coconut milk and other ingredients it will stop the heat from coming out)

Add chicken chunks and cook until 3/4 cooked.

Add coconut milk (can be Lite). Bring to a boil then simmer. (The recipe says 1-2 cans of coconut milk b/c it will make the dish less spicy the more coconut milk you add. If using one can, this recipe will probably serve about 4 people)

Add fish sauce, sugar and kaffir leaves. (Kaffir leaves have the BEST smell and really make the dish. Don't leave these out! When you add them, just 'crack' them open by folding them once to allow the scent/flavor out.)

About fish sauce, it's optional. It has a very strong taste/smell which can take some getting used to. Be very conservative if using it.

Add bamboo shoots and chopped bok choy. Once this is stirred through it is ready to be served with rice.For the one kaffir leaf you chop for garnish- fold in half on spine and cut out spine. Then, very thinly slice the rest into matchsticks. Add on top of dish before serving, along with the bok choy 'rose'.

Rice is served on individual plates or bowls and curry is in the middle of the table. Often the rice is molded using a smaller bowl turned upside down onto the plate.

(This recipe is from Robyn's blog. It is so good and easy that I just had to add it to the growing Thai food collection!!!)

Spicy Chicken with Basil (Pad Krapow Kai)

6 garlic cloves, minced

4 shallots, minced

4 mixed green and red thai chilies

(The recipe called for 12. You can if you dare!)

1 T oil

1 lb ground chicken (or can be sliced very thin)

1/4 c. fish sauce

2 T. sugar

1 cup hot basil leaves (bai Krapow)

Place the garlic, shallots, and peppers in a mortar and mash with a pestle until a paste is formed.

Heat a large sauce pan to medium-high heat and add theoil. Add the garlic paste and stir for 1 minute, then add the chicken, fish sauce, and sugar. Continue to cook until the sauce is reduced. Toss in the basil leaves.

Serve with jasmine rice.

Som Tam Esan

1 medium dark green papaya
4 garlic cloves
2 green Thai chilies (or to taste)
10 grape tomatoes
½ cup chopped green beans
1 T fish sauce
2 T lime juice
1 T sugar or palm sugar
½ cup peanuts (optional)

Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.

Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon.

Serve cold with sticky rice or plain.

Cashew (or Peanut) Chicken

1/4 cup oil
4 garlic cloves, minced
1 lb chicken, thinly sliced

SAUCE:
2 T fish sauce
2 T oyster sauce
2 T sugar
1/8 tsp white pepper

1/2 c. roasted cashews (or peanuts)
1 green onion, chopped
1/4 c. sliced red bell pepper

1. Heat a large skillet then add the oil, garlic, chicken, the sauces, sugar, and pepper.
2. Turn the heat to high and reduce the sauce until a glaze forms.
3. Mix in the roasted cashews and then turn the mixture onto a serving dish. Garnish with the green onion and bell pepper.
Serve with white rice.

Thai Spring Rolls

2 T oil
1 t minced garlic
8 oz ground pork
2 cups grated carrots
2 cups chopped celery
1/4 cup fish sauce
1 T Maggi seasoning
2 T sugar
1/8 t. white pepper
1 cup bean sprouts
20 spring roll wrappers
1 egg yolk, beaten
3 cups oil, for deep-frying

1. Heat a large skillet and add the oil, garlic and pork. Saute' until the pork is cooked.
2. Add the carrots, celery, sauces, sugar and pepper. Cook for 1 minute on high heat to reduce the sauce. Drain whatever liquid is left from the pan.
3. Allow the filling to cool, then add the bean sprouts to the filling.
4. Place a wrapper as a diamond with a corner towards you. Place 2 tablespoons of the filling in the lower portion of the wrapper. Fold the corner up, rolling once. Bring the sides in and brush the upper portion of the wrapper with egg yolk.
5. Roll the wrapper up, sealing the entire spring roll. Fill and roll up the rest of the wrappers in the same way.
6. Heat the oil to 350F and deep-fry the spring rolls in batches until golden brown all over, turning as needed.
7. Serve with a sweet and sour sauce, sweet chili sauce, or other dip of your choice.

Mango Sticky Rice

2 cups sticky rice, soaked overnight in water to cover
2 mangoes

SAUCE 1
1 cup coconut cream
1/4 cup sugar
pinch of salt

SAUCE 2
1 cup coconut cream
1/4 cup sugar

1 tsp toasted sesame seeds

1. Drain the rice and place in an even layer in a steamer lined with cheesecloth so the rice does not fall through the holes. Steam the rice on full steam or high heat for 25 minutes.
2. While the rice is cooking combine the ingredients for Sauce 1. Remove the rice to a bowl and gradually pour Sauce 1 over the top while the rice is still hot. Set aside.
3. Peel the mangoes carefully so as not to bruise the fruit. Slice in half as close to the seed as possible, then slice each half into 1/2 in slices. (Or you can use canned mangoes.)
4. Place coconut rice on a serving plate with a couple mango slices on top.
5. Mix recipe for Sauce 2. This can be served separately or it can be poured over the top of the rice.
6. Garnish with toasted sesame seeds.