Thai Food?

Question

Who has some simple Thai dishes that are your favorites and that don't need a lot of exotic hard to get ingredients. I can search for recipes, but I prefer hearing from cooks who use tried and true dishes for their friends and family.

Hi Jiminez, Ditto means: the same goes for me.

Sorry Jimeno, got your name wrong.

Answer 1

Pad Thai is a favourite, and is different everywhere you get, with just a few basic rules, so you can rustle up a batch at home with just a few simple basic essentials:

Put some flat rice noodles in very hot water for 5-10 minutes, or until softened. Don't leave them too long, they'll disintegrate!

Stir fry some meat or tofu in some oil in which you have first fried some garlic, chopped ginger and galangal (if you have it). Remove & reserve the meat.

Put some chopped carrots, scallions, water chesnuts, or whatever veggies you have in the wok and stir-fry for a few minutes. Straw mushrooms (even the canned 'pieces') are an excellent option here. Stir in some lime leaves (frozen are great) or if you can't get them, you can just use the juice of a lime. Remove & reserve the veggies.

Break a few eggs into the wok, stiring them to mix and break them up, scrape out and chop when done.

Drain the noodles, throw them in the pan, toss with teaspoon of sugar, half a teaspoon of salt, and a teaspoon or more of fish sauce.

Add the eggs, veggies and meat back into the pan. Fold into the noodles.

Squirt lots of "sri racha" chili-garlic sauce over the noodles. Shark Brand ("most consistent brand") is my 'house ketchup', but any one will do.

Enjoy with a Singha, fine beer of Boon Rawd Brewery!

Answer 2

Chicken Pad Thai:

1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
5 tablespoons plus 1 teaspoon Asian fish sauce
1/2 pound firm tofu, cut into 1/4-inch cubes
1 cup water
2 tablespoons lime juice
1 1/2 teaspoons rice-wine vinegar
3 1/2 tablespoons sugar
3/4 teaspoon salt
1/4 teaspoon cayenne
3/4 pound linguine
3 tablespoons cooking oil
4 cloves garlic, chopped
2/3 cup salted peanuts, chopped fine
2 cups bean sprouts
1/2 cup lightly packed cilantro leaves

1. In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce. In a medium glass or stainless-steel bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.

2. In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.

3. Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.

4. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.

Yield: 4

Answer 3

Hi!
I make a very simple red curry that tastes great! I buy the curry paste at World Market. Your grocery store may have it.

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Coconut Shrimp Curry

Serves 2

Ingredients
1 cup unsweetened light coconut milk, divided
1 teaspoon red Thai curry paste
1/2 large red pepper, thinly sliced
1/2 small onion, thinly sliced
2 teaspoons sugar or sugar substitute
1 teaspoon fish sauce
10 - 12 oz extra-large shrimp or diced chicken
1 tablespoon fresh lime juice
Sliced fresh basil leaves and fresh lime wedges for garnish

1. In medium saucepan over medium heat, bring 1/4 cup of the coconut milk and the curry paste to simmer. Add peppers and onions; cook 4 minutes, stirring often. Stir in remaining 3/4 cup coconut milk, Splenda, and fish sauce. Bring to a simmer; let cook 1 minute.
2. Add shrimp; cook 3 minutes, until shrimp is cooked through, stirring once to flip shrimp. Remove from heat; stir in limejuice. Serve over rice, garnished with basil and additional lime.

When making a curry, toast or warm the curry paste in liquid first, before adding other ingredients, to bring out the fragrant, complicated flavors. Opt for red curry paste as opposed to green, which is much spicier, and make sure you use unsweetened coconut milk, not the thick sweetened kind. Serve over rice

Answer 4

If you have Trader Joe's in your area (you didn't say whereabouts you are) they have a fantastic red and yellow curry simmer sauces, for both meats and vegetarian uses, and they're delicious.......They also have prepared potstickers that come in shrimp, chicken and vegetarian.......easy to prepare (steam fry them) One of their newest (and my favorite) are Thai Spiced Green Beans, which are a tad spicy, but are great as a side dish or throw a hadful or two into a stir fry.......Enjoy!!! Oh, and the Pad Thai idea is great, however Pad Thai is a pain to make, as it requires a lot of ingredients and steps in preperation........that's why I get pad Thai when I go out for Thai food.......I let them slave over it......mmmmmmmmmmm, Shrimp Pad Thai.......nothing better!!!!!

Answer 5

What's Ditto?

Answer 6

ahjà