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FRIED NOODLES THAI STYLE
- PAD THAI -
INGREDIENTS:
50 G (12 OZ) SMALL PRAWNS
300 G (10 OZ) NOODLES
3 TABLESPOONS OIL
4-6 CLOVES GARLIC, SMASHED AND CHOPPED
3 TEASPOONS SUGAR, TEASPOON FISH SAUCE (NAM PLA)
125 G (4 OZ) BEANSPROUTS
100 G TOFU
1-2 EGG
GARNISH:
2 TABLESPOONS COARSELY GROUND DRY-ROASTED PEANUTS
1 TABLESPOON DRIED PRAWN POWDER (SHRIMP FLOSS)
1 - /2 TEASPOON CRUSHED CHILLI FLAKE
2 SPRING ONIONS , FINELY CHOPPED
HANDFUL OF FRESH CORIANDER SPRIGS
1 LARGE LIME OR LEMON, CUT IN WEDGES
PREPARING:
PEEL THE PRAWNS, DISCARDING THE HEADS, SHELLS AND REMOVING
BLACK INTESTINAL TRACTS, IF ANY, AND SET ASIDE. SOAK THE NOODLES IN BOILING
WATER FOR 2-5 MINUTES TO SOFTEN, THEN DRAIN THOROUGHLY HEAT THE OIL IN
A LARGE WOK AND GENTLY FRY THE GARLIC UNTIL IT SMELLS FRAGRANT, THEN ADD
THE PRAWNS AND STIR FRY FOR A COUPLE OF MINUTES, UNTIL THEY CHANGE COLOUR.
SPRINKLE OVER THE SUGAR, FISH SAUCE. THEN POUR IN THE EGGS. ALLOW THE EGGS
TO SET SLIGHTLY, THEN STIR AROUND TO COOK THROUGH. ADD THE DRAINED NOODLES
AND COOK. STIRRING CONSTANTLY, FOR 2 MINUTES. PUT IN THE BEANSPROUTS, STIR
WELL AND FRY FOR ANOTHER MINUTE UNTIL THE SPROUTS ARE JUST COOKED. SERVE
THE NOODLES ON A IARGE PLATTER AND SCATTER WITH THE GARNISH INGREDIENTS
EXCEPT FOR THE LIME OR LEMON WEDGES WHICH CAN BE ARRANGED AROUND THE EDGE
OF THE PLATE.
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PORK SATAY
- MU SATE -
INGREDIENTS:
500 G (l LB) LEAN PORK CUT IN 0.5 CM (1/2 INCH) SLICES
BAMBOO SKEWERS
MARINADE:
2 SHALLOTS OR HALF RED ONION 2 CLOVES GARLIC 1 TABLESPOON
PALM SUGAR
1 TABLESPOON LIME OR LEMON JUICE
1 TABLESPOON FISH SAUCE (NAM PLA)
2 TEASPOONS OIL SAUCE
4 - 6 SHALLOTS OR 1 RED ONION
4 DRIED RED CHILLIES, SOAKED UNTIL SOFT
1 STALK LEMON GRASS (USE BOTTOM 8 CM/3 INCH ONLY)
1 CLOVE GARLIC
2 TABLESPOONS OIL
½ CUP DRY - ROASTED PEANUTS, COARSELY GROUND OR
1/2 CUP CRUNCHY PEANUT BUTTER
1 TABLESPOON FISH SAUCE (NAM PLA)
2 TEASPOONS DRIED TAMARIND PULP SOAKED IN 1/2 CUP WARM
WATER
1 TEASPOON PALM SUGAR
PREPARING:
CUT THE MEAT INTO PIECES ABOUT 2.5 CM WIDE AND 5 CM (2
INCHES) LONG. POUND OR BLEND THE SHALLOTS, GARLIC AND PALM SUGAR THEN COMBINE
WITH OTHER MARINADE INGREDIENTS. MIX WITH THE PORK AND LEAVE FOR AT LEAST
1 HOUR. MAKE THE SAUCE BY POUNDING AND BLENDING THE SHALLOTS, CHILIES,
LEMON GRASS AND GARLIC TO A FINE PASTE. FRY GENTLY IN OIL FOR 3 - 4 MINUTES,
THEN ADD THE COCONUT MILK GRADUALLY, STIRRING WELL. MIX IN THE GROUND PEANUTS
OR PEANUT BUTTER AND ADD ALL OTHER SAUCE INGREDIENTS. SIMMER OVER LOW HEAT
FOR 2 MINUTES, THEN PUT INTO A BOWL AND ALLOW TO COOL. THREAD THE MEAT
ONTO BAMBOO SKEWERS PREVIOUSLY SOAKED IN WATER (TO PREVENT THEM CATCHING
FIRE) AND COOK OVER A FIRE FOR 2 - 3 MINUTES ON EACH SIDE. SERVE HOT WITH
PEANUT SAUCE AS A DIP.
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CHIANGMAI CURRY WITH CHICKEN, PORK
- GAENG HANGLAY -
INGREDIENTS:
9 PORK OR CHICKEN BREAST - CHOPPED INTO 2 CM CUBES.
2 TABLESPOONS FISH SAUCE
2 TABLESPOONS PALM SUGAR
1 TEASPOON OF GAENG HANGLAY CURRY PASTE
2 TABLESPOONS OIL
1/2 LITRE OF WATER
50 G PEANUTS - ROASTED UNTIL BROWN
30 G GINGER - SKIN REMOVED AND CUT INTO STRIPS
3 TABLESPOONS TAMARIND JUICE
TAMARIND PASTE: CHIANGMAI CURRY;
1 ½ TABLESPOONS GINZA - SKIN REMOVED AND CHOPPED
1 ½ TABLESPOONS LEMON GRASS - LOWER 1/3 ONLY CHOPPED
1 TABLESPOON SHALLOTS - CHOPPED
1 TEASPOON SHRIMP PASTE
1 TEASPOON TAMARIND - SKIN REMOVED AND CHOPPED
3 BIG RED DRIED CHILLIES, SEEDS REMOVED AND SOAKED IN
WATER FOR AT LEAST 10 MINUTES
PREPARING:
PUT ALL THE INGREDIENTS FOR THE PASTE TOGETHER AND POUND
USING A PESTLE OR LIQUIDIZE FOR ABOUT 10 MINUTES UNTIL THE PASTE IS SMOOTH.
PUT THE PORK, OR CHICKEN, INTO A BOWL ALONG WITH THE PASTE, FISH SAUCE,
PALM SUGAR AND CHIANG MAI CURRY AND MIX WELL. LEAVE FOR 20 MINUTES OR OVERNIGHT.
PUT THE OIL INTO A WOK AND FRY THE CHICKEN AND MARINADE FOR ABOUT 4-5 MINUTES
UNTIL THE PASTE IS BROWN. THEN ADD THE WATER AND BRING TO THE BOIL. ADD
THE PEANUTS, GINGER AND TAMARIND JUICE AND COOK FOR 20 MINUTES UNTIL THE
SAUCE IS THICK.
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