Thai Cooking

Pad Thai

16 oz Rice Stick Noodles

3 Tbsp. Canola or Vegetable oil

4 Cloves garlic, minced

1 chopped red Thai chili or 1 tsp. Red or Panang curry Paste

2 cups thinly sliced chicken, pork, beef or you can use Shrimp or Tofu

3/4 cup green onion sliced in 1/2 inch pieces

3 eggs beaten

2 cups bean sprouts

1/2 cup unsalted roasted peanuts, chopped

2 Tbsp. lime juice

2 tsp. brown sugar

2 Tbsp. soy sauce

1/2 cup ready-made Pad Thai Sauce

Put your dry noodles in a large bowl and cover with warm water.  Let sit for at least an hour. I personally let mine sit longer than that.  I let mine sit overnight and they were fine.  When ready to use, drain well.  Take some scissors and cut the long noodles into more manageable pieces.  I just lift with my hand and cut, lift and cut until I feel like I've got most of them.  Set them aside.

In a small bowl mix together your soy sauce, lime juice and brown sugar.  Set aside.

In a large wok or frying pan heat your oil over a medium high heat.  Add your garlic and heat (chili or paste) and cook stirring constantly for a few seconds and then add your meat. Cook stirring constantly for about 3 minutes.  Add your green onion and drained noodles.  

Add Pad Thai sauce and soy sauce mixture and toss to coat.  Add beaten eggs and stir.  Cover and let cook for a couple minutes.

Sprinkle the bean sprouts and chopped peanuts over noodles and serve.

Musaman Curry

2 large potatoes, peeled and cut in 1 inch cubes

1/2 of large onion cut into chunks

3 cans coconut milk

3 heaping tablespoons Musaman Curry paste

2 Tbsp. oil

2 Tbsp. Butter

2 chicken breasts cut into chunks 

1 tsp. cinnamon

2 heaping Tbsp. peanut butter

2 Tbsp. brown sugar

In large wok or saucepan heat your oil and butter over medium heat.  Add your curry paste and work the paste into oil and butter.  Add your coconut milk a little at a time making a thick sauce.  When all of your curry has been blended into the coconut milk add the rest of your coconut milk.  When your coconut milk curry blend has heated through add your chicken and onion and cook until bubbly.  When your mixture is bubbling add your cinnamon, brown sugar and peanut butter.  Then add your potatoes, cover and cook until potatoes are done.  If you cut your chicken into small enough chunks your chicken should also be done at this point.  

Serve over steamed Jasmine Rice.

Tom Kah Gai
(Coconut Lemongrass Soup)

3 cans coconut milk

water

2 cups chopped uncooked chicken
2 stalk of lemon grass
1 3-inch piece of galangal root
Thai Basil (has purple stem)
2 heaping spoonfuls of Tom Yum Paste
2 cups sliced mushrooms

Pull the fiberous part off the outside of the lemongrass stalk then cut the stalk into 1 inch lengths.  Peel your galangal root and and slice into thin pieces.  Pull about 10 basil leaves off and set aside.

In a large saucepan over medium high heat add your coconut milk and Tom Yum Paste.  Whisk to combine.  Then use two of the cans and fill them with water and add to the pot.  Next, put your lemongrass, Galangal Root and Chicken and simmer until chicken is done.  When chicken is done add your sliced mushrooms and cook for another couple minutes.  Add your Thai basil at the very end and serve.  Very good served over steamed Jasmine Rice as well.

All these ingredients can be found at our local Viet-Thai Market located on T.V. Highway next to Rainy Day Games and the Franz bread  outlet.