I want to know how to cook Thai foods, such as fired noodles, rice, vegetables, crabs and stemmed fish...etc.?

Answer 1

Tom Yum Talay (SPICY SEAFOOD SOUP)

Ingredients to serve 4 people

1 chicken carcass, half a kilo of squid, half a kilo of prawns, 100gm straw mushrooms, 2 medium sized tomatoes, 5 shallots, 1 spring onion, 3 coriander roots, 2 stalks of lemon grass, 10 bai makrud, 1 root of kha (about 150gm), 100gm prik kee noo, 25ml nam prik pau, 50ml nam pla, 75ml fresh lime juice, 2 large red chilis, 25ml Carnation evaporated milk, 4ml sugar, a handful of coriander leaves (optional).

The first task is to start the stock. Make it by boiling a chicken carcass with a large pinch of salt, in a liter of water for 20 minutes.
While this stock is boiling, clean, peel and chop the other ingredients. Discard the outer layer of the shallots and the sheaf of the lemon grass.
The Straw mushrooms are normally halved and the tomatoes and shallots cut into quarters. The single spring onion is chopped up into very small pieces.
Remove the stalks and seeds from the red chilis and cut them lengthways into strips.
Discard the chicken carcass and any bits of bone or gristle which may have become detached.
Put the kha, lemongrass, half of the bai makrud, shallots and coriander root into the stock and boil for two minutes.
Add the prawns, squid, mushrooms, tomatoes and red chilis and boil vigorously for a further five minutes.
Remove from heat and stir in the nam prik pau, nam pla, prik kee noo, lime juice, sugar, evaporated milk, spring onion and remainder of the bai makrud.
The soup can be served in an ordinary soup bowl, but it is more fun to use a mor, which has a paraffin wax candle to keep the soup warm, while the diners help themselves.

Finally you can optionally garnish it with coriander leaves.
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Som Tam Thai (PAPAYA SALAD / MANGO SALAD)

Ingredients to serve 4 people

1 medium sized green papaya, 4 small plum tomatos, 1 carrot, 10ml tamarind juice, 25ml lime juice, 2 cloves garlic, 50gm prik kee noo, 10gm brown sugar, 25ml nam pla, 25gm dried shrimp, 50gm unsalted roasted peanuts.

Peel the papaya and shred the green flesh (if you don't have a suitable implement for the purpose a coarse cheese grater may work).
Also peel and shred the carrot.
Put the shredded papaya and carrot in the fridge.
Soften the dried shrimp in a few mls of boiling water.
Pound the garlic and the prik kee noo together in a pestle and mortar.
Separately pound the peanuts together with the shrimp, but only until coarsely broken up, not reduced to dust or paste.
Mix the tamarind, juice, lime juice, fish sauce and the sugar.
Chop the tomatoes into quarters.
Mix all the ingredients together and serve in a bowl. Most restaurants would drain off some of the excess juice before serving, but I usually keep it.

Answer 2

The best advise I could give you is to purchase a cookbook that you feel comfortable with. One that is easy for you to understand and has lots of pictures. Amazon.com has lots of Thai cookbooks (suggestion: on buying the used ones ,cheaper and if you don't like it use it as a paperweight)

good luck

Answer 3

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 4

Khao Phad Kai - Thai Chicken Fried Rice
INGREDIENTS:
3 cups cooked rice (preferably several days old)
1 cup cooked chicken, cut into bite-size pieces, OR 1 cup raw chicken
4 Tbsp. chicken stock
2 cloves garlic, finely sliced or pressed
1 green chilli, finely sliced
2 Tbsp. fish sauce
3 Tbsp. peanut oil, or other good quality nut oil
½ cup frozen peas
1 egg
3 spring onions, finely sliced
1 cup fresh Thai or sweet basil, roughly chopped
1. Prepare rice by mixing in 1 Tbsp. of the peanut oil. Stir well, separating the rice with your fingers to remove clumps.
2. Place remaining oil in a deep frying pan or wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).
3. Add chicken and 2 Tbsp. stock. Stir-fry enough to thoroughly warm the chicken, if cooked. If the chicken is uncooked, stir fry until cooked (1-5 minutes). Add more stock, as necessary, to prevent the pan from becoming overly dry.
4. Add fish sauce and stir.
5. Using a spoon or spatula, push ingredients aside and crack egg into the wok. Stir to cook and break up the egg.
7. When egg is cooked and most of the broth/liquid has been absorbed add the rice. Stir fry, keeping the heat high or medium-high.
8. Add frozen peas and continue to stir-fry another 1-2 minutes, or until you can hear the rice "popping". It's important to keep the wok and rice dry at this stage, as adding more broth will only make the rice soggy and cause it to clump together. You may, however, add a little more oil - this will make it "shine", like restaurant quality fried rice. (Use a high quality oil, such as almond, to keep the dish healthy.)
9. Taste for saltiness. If not salty enough, add 1 or 2 tsp. more of fish sauce. (If too salty, add up to 1 Tbsp. lime juice.)
10. Sprinkle with spring onion and basil, and enjoy immediately.

Thai Fresh Roll Recipe

INGREDIENTS:
Rolls:
1 pkg. small, round rice wrappers
1 ½ cups rice vermicelli noodles, cooked, run through with cold water, and drained
1 can cocktail shrimp, drained
1 cup bean sprouts
½ cup fresh Thai holy or sweet basil, roughly chopped
½ cup fresh coriander, roughly chopped
¼ cup shredded carrot
3 spring onions, finely sliced
2 Tbsp. light soy sauce
1 Tbsp. rice vinegar
Dipping Sauce:
½ cup water
½ tsp. tamarind paste
1 tsp. sugar
1 Tbsp. soy sauce
1 Tbsp. fish sauce
1 heaping tsp. arrowroot powder dissolved in small amount of water
1 clove garlic, minced
1 green or red chilli, finely sliced and de-seeded

PREPARATION:
1. To make sauce, simply mix all ingredients together in a saucepan and heat.
2. When near boiling, reduce heat to low, stirring until sauce thickens.
3. Taste for saltiness, spiciness, and sweetness, adding more fish sauce (instead of salt), more sugar, or more chillies as desired.
(Note: the sauce can be served warm or cold. With fresh rolls, I personally prefer a warm sauce to contrast with the cold rolls)
4. Toss all roll ingredients together in a bowl, except rice wrappers.
5. Fill a large bowl with hot water (but not too hot, as you’ll be dipping your fingers in it).
6. Start by submerging one wrapper into the water. It should soften after 30 seconds.
7. Remove and place on a clean surface.
8. Add another wrapper to the hot water as you fill and roll the first one.
9. Place a heaping tablespoon of roll ingredients in the center of the wrap.
10. Fold over top and bottom first. Then pick up one of the sides and fold it tightly over the filling. Now roll sideways to complete.
11. Place on a serving platter and start your next roll, always replacing the one you removed from the hot water until all the filling is gone.
12. To serve, place platter of rolls on the table along with the dipping sauce. Eat with your fingers and lots of napkins. Or if you find it too messy, use plates, forks, and spoons.

I agree, get a good Thai recipe book-the photos will help guide you on making these wonderful dishes! Have fun!