Pad Thai / Stir Fried Noodles

Serves 1

This is the basic Pad Thai recipe that you will find in most food carts around Thailand. There are many variations of course, to suit each region and tastes. It is especially delicious with shrimp and is also a very popular vegetarian dish. Sure Pad Thai is known as the ultimate "street food", but don't let that discourage you from trying something that is out of this world!

Ingredients:

100 gm. of dried rice noodles

1 clove garlic crushed

1/4 cup of firm tofu, chopped

1 tablespoon oil

30 gm. fresh bean sprouts

1 egg beaten

1/4 cup water

2 stalks of chives, chopped

1 tablespoon white sugar

Sauces:

1 tablespoon tamarind juice (optional)

1 tablespoon soy sauce

1 tablespoon fish sauce

Preparation:

1. Place the dried rice noodles in hot water for 1-2 minutes to soften.

2. Place the oil in a wok or heavy pan over medium heat until hot.

3. Add the tofu and garlic, stir until the tofu turns brown.

4. Add the noodles followed by the water.

5. Keep stirring until the noodles are soft, about 1 minute.

6.Turn the heat to low, add the fish sauce, soy sauce, sugar and tamarind juice.

7. Turn up the heat to medium and cook for 1 minute.

8. Remove the noodles from the wok and set aside.

9. Add the bean sprouts and chives to the noodles that are set aside.

10. Add a bit of oil to the wok increase the heat to high then add the beaten egg and cook into a thin omelet.

11. Add the noodles and mix well.

12. Add crushed unsalted roasted peanuts, crushed chili powder, little sugar, vinegar to taste and fish sauce to taste.

Enjoy the Pad Thai !

Sincerely,

Toom

Penang Curry

Serves 1

Penang curry is one of the more popular Thai curries from the basic selection of green, yellow and red. There are several popular variations from vegetarian to any kind of meat that you might prefer. Penang curry paste is a slight variation of the red chili paste, coriander and cumin are added to the red chili paste to create the distinct Penang taste. Penang curry paste is cooked in the heavier, cream of coconut milk which creates a thicker and pastier consistency. If you prefer a thinner consistency, you may add some water.

Ingredients:

Your choice of beef, chicken, pork, shrimp or any other meat. Tofu can also be used

1/2 cup thick coconut milk

1 tablespoon oil

1 tablespoon curry paste (with coriander and cumin)

1 tablespoon fish sauce

1/2 tablespoon palm sugar

1 kaffir lime leaf, torn with stem discarded

1/2 cup of peas, baby eggplant or your favorite vegetable

1 large red chili for garnish

several sweet basil leaves for garnish

Preparation:

1. Place the oil in the saucepan and add the curry paste. Cook over low heat and continue to stir until the curry paste is cooked, about 1-2 minutes.

2. Add the meat and cook for about a minute or until about done. Add the thick coconut milk, kaffir lime leaf and vegetables.

3. Add the the fish sauce and palm sugar.

4. Continue to cook for about 5 minutes, add the sweet basil leaves and stir to combine.

5. Remove from heat and garnish with red chili pepper.

Of course, It is always served with hot, fresh Thai Jasmine rice.

Enjoy the Penang curry !

Sincerely,

Toom

Yellow Chicken Curry

Serves 1

This is a fast and easy curry recipe that almost makes you think you are in India. The use of curry powder is an interesting twist in the Thai kitchen. Of course it is best to use fresh chili paste made from scratch, or simply use a quality ready-made chili paste as a substitute. This is best served with hot steaming Jasmine rice.

Ingredients:

1/2 cup or 100 grams of chicken breast cut in cubes
1 medium potato, pre-cooked and cut in cubes
1/2 cup thick coconut milk
1 medium onion cut into small pieces
1/2 cup thin coconut milk
1 tablespoon curry paste
1 or 1/2 teaspoon curry powder

Sauce:

1 tablespoon fish sauce
1/2 tablespoon palm sugar

Preparation:

1. Put 1/2 cup thick coconut milk into a saucepan and warm over low heat until the oil begins to separate
2. Add the curry paste and curry powder while stirring for about one minute
3. Add chicken and cook until done, several minutes
4. Add 1/2 cup thin coconut milk
5. Add potato
6. Add fish sauce and palm sugar, simmer for three minutes until the sauce thickens
7. Remove from heat and serve

Enjoy the Yellow Chicken Curry!

Sincerely,
Toom