Thai recipes

Oh, please! I love any Thai food I've tried, but know nothing about cooking it.

I'm going to pull out my Thai recipes tonight and cull over them.We are blessed with two good Thai restaurants in walking distance and I can't go often enough. I wish my papaya tree had not perished in the freeze. :'(I harvested what I could off of it.

HW ~~ that would be just wonderful. We'll be getting the real thing from you. Please!

Mmm. I loved keroac's little Picard video - that would be good for a French class as there is just a bit of text and a lot of live illustration.

Though I would NOT buy frozen basmati chez Picard, unless I were staying in a place with only a microwave and no burners at all (or rice-cooker). I do buy frozen shrimp etc all the time, at nearby Sino-Cambodian and Sino-Vietnamese shops (that have foodstuffs from many East and Southeast Asian countries).

Aren't I a lazy bastard... will post soon, once something new pops out of my girlfriend's kitchen... I think I've already posted them on here somewhere

That's an interesting and informative site, Gertie!

Go here: anyportinastorm.proboards.com/index.cgi?board=recipes&action=display&thread=445&page=1 for two Thai cooking links, then read through the thread for HW's very useful input.

We are going out to a neighborhood Thai restaurant this evening. Perhaps I will get some inspiration to cook something from that part of the world.

www.fodors.com/world/north-america/usa/louisiana/new-orleans/review-42207.html

Wonderful, Baz! What was the reaction the first time you served them Thai food? Did they have lots of questions?

Do you have one or two recipes you've developed that rely on easily found ingredients and a non-chef skill level that you'd be willing to share?

Thanks Gertie,did enjoy,ate way too much though. I will post tomorrow all what we had and make some comments about. Stay tuned.

That has mostly been my experience (limited) with Thai restaurants. I thought it was because when I tried them it was way back at the introduction of Thai food in the US. You'd think by now that these places would know they didn't need to make the food bland.

Anyway, where are all the recipes for this Thai recipes thread?? I know so little about Thai cooking, and was hoping for some hands-on help here.

Maybe this internet recipe will trigger some recipe action on here ~~

How to cook... Fried Noodles in Black Soy Sauce
Written by Richard Barrow
Friday, 14 November 2008 02:54

Fried Noodles in Black Soy Sauce (pad si ew)
ผัดซีอิ๊ว

One of my favourite Thai dishes is this one which is basically rice noodles fried in black soy sauce. In Thai, this is called "pad si ew". The main ingredients are pictured below. Starting from the top and going clockwise, you can see "sen mee" noodles, sliced chicken, garlic cloves, kale and two eggs. You can also use beef or pork. And instead of kale, which is also known as Chinese broccoli, you could use Chinese cabbage. There are also two different versions of noodles for this dish. You can have either "sen mee" as seen here, or my favourite "sen yai" which is a wider noodle.



Today we used the dried version of "sen mee" which you need to soak in cold water first for about four minutes. In roadside food shops, they usually use fresh versions which are obviously much better. In the picture at the top, you can see that my noodles have broken up a bit. We also prepared the baby kale by blanching it in hot water for a short time. To start cooking, add the chopped garlic to hot oil. As soon as it is golden brown, add the bit-sized pieces of chicken. To be honest, I prefer pork for this dish. Give it a good stir for a couple of minutes. Remove from the pan and add more oil. Next comes the noodles. Toss it well so it heats through. Push it to one side and add two lightly beaten eggs. Let it fry for a short while before breaking it up and then mixing with the noodles. Now add the kale and chicken. Season with black soy sauce (you could use the sweet version if you like) and some sugar. If it is too sweet, then add a dash of fish sauce. It is now ready to serve. The condiments that are commonly served with this dish are dried crushed chilies, sugar and “nam som” which is white vinegar with sliced spur chili.

I found the site with the above recipe last night, and have been happily studying it since.

Thai curried prawns

Ingredients (for 4)

500 grams peeled raw prawns
1 tin of coconut milk
1 tablespoon yellow curry paste
1 tablespoon fish sauce (nam plaa or nuoc mam)
1 teaspoon sugar
10 cherry tomatoes (approx.)
2 chopped red chilis
Salt

Preparation

1. Put ¾ of the coconut milk in a deep frying pan (or better yet, a wok if you are willing to madly stir everything constantly). Bring to a boil on medium heat (you need to stir the pan, too, at this point), and let it simmer for at least 3-4 minutes.

2. Stir in the curry paste and let it simmer on low heat for 10 minutes.

3. Add the fish sauce, sugar, salt and the rest of the coconut milk and continue to simmer for another 5 minutes.

4. Add the cherry tomatoes, the prawns and the chilis. Bring to a boil again and keep cooking until the prawns are done.

5. Remove from heat and put in a serving dish, which you can decorate however you want (this might involved chopped cilantro and crushed peanuts for me).

Steamed rice is a must, but nobody will shoot you if you prefer noodles.

I am making a point of posting the easiest Thai recipes, because I don't want people to be discouraged. Every national cuisine has a lot of easy dishes.