Thai Recipes (for a feast!)
While traveling in Thailand, Jordan and I took a Thai cooking class so I got to perfect some of my Thai cooking! I know lots of these instructions are lacking and confusing, but they make sense to me :-) I like to cook all three of these at the same time and have a feast!
Pad Thai:
Serves 3
5 T olive oil
4 T chopped garlic
3 chicken breasts (cut into cubes)
60g extra firm tofu cut into small cubes (will fill about 3/4 cup)
2 handfuls of bean sprouts
1 carrot (sliced into thin pieces)
Handful of chopped green onions (about 4cm long)
Half package of Pad Thai noodles (about 8oz), I break them up so it is easier to mix later
2 eggs
4 T oyster sauce
3 T fish sauce
2 T sugar
3 T rice wine vinegar
3 t chili powder
1/4 c peanuts (chopped in the food processor)
-Soak noodles in water
-Mix oyster sauce, fish sauce, sugar vinegar and chili powder in bowl and set aside for later
-Put oil in wok and heat on medium heat
-Add tofu and fry till golden brown
-Add the raw chicken to the mix and cook until almost done. Add garlic right before chicken finishes and cook till fragrant
-Push that mixture to the side of the wok that is not hot
-Crack the eggs into the rest of the hot oil and scramble till firm. Once firm, stir other mix and eggs together for about 10 seconds and set it all aside
-Add Noodles and above sauce mix to the hot wok and cook for a couple minutes
-Add carrots and stir for 1 minute
-Add bean sprouts and scallions along with previous mix and stir for a minute or so
-Serve with chopped peanuts on the side
Chicken Coconut Milk Soup:
Serves 4 People
2 cans coconut milk
2 cans water
1 T chicken stock powder3 chicken breasts (cut into small cubes)
2 sticks lemongrass
2 inches Thai Ginger (sliced into round, thin pieces...not for eating)
4 kaffir lime leaves (roll up then slice)
5 bird chilies crushed (not for eating) substitute any hot pepper if you can't find these
1 small container mushrooms (ear or straw or oyster) cut into whatever size piece you want
1 white onion, cut into big pieces
5 small tomatoes, quartered
4 T fish sauce
4 T lime juice
2 t sugar
chopped green onions for garnish
-Cook chicken lightly in a separate pan and set aside
-Add coconut milk, water and chicken stock, Thai ginger, lemongrass, kaffir and chilies to pot and bring to a boil
-Let boil for a minute, then add chicken, mushrooms and onion and stir for a minute while letting come to a boil again
-Then add tomatoes, fish sauce, lime juice and sugar
-Bring to a boil, then turn heat to low
-Serve whenever you want and garnish with green onions!
Bananas in Coconut Milk:
Serves 2
2 Bananas
1 can coconut milk
1/10 can water
3 T palm sugar (or regular sugar if you can't find palm)
salt to taste (just a touch!)
Bring everything but Bananas to a boil. Then slice bananas into sauce and bring to a boil again. Let cool a bit and serve! (but serve warm)
Pad Thai:
Serves 3
5 T olive oil
4 T chopped garlic
3 chicken breasts (cut into cubes)
60g extra firm tofu cut into small cubes (will fill about 3/4 cup)
2 handfuls of bean sprouts
1 carrot (sliced into thin pieces)
Handful of chopped green onions (about 4cm long)
Half package of Pad Thai noodles (about 8oz), I break them up so it is easier to mix later
2 eggs
4 T oyster sauce
3 T fish sauce
2 T sugar
3 T rice wine vinegar
3 t chili powder
1/4 c peanuts (chopped in the food processor)
-Soak noodles in water
-Mix oyster sauce, fish sauce, sugar vinegar and chili powder in bowl and set aside for later
-Put oil in wok and heat on medium heat
-Add tofu and fry till golden brown
-Add the raw chicken to the mix and cook until almost done. Add garlic right before chicken finishes and cook till fragrant
-Push that mixture to the side of the wok that is not hot
-Crack the eggs into the rest of the hot oil and scramble till firm. Once firm, stir other mix and eggs together for about 10 seconds and set it all aside
-Add Noodles and above sauce mix to the hot wok and cook for a couple minutes
-Add carrots and stir for 1 minute
-Add bean sprouts and scallions along with previous mix and stir for a minute or so
-Serve with chopped peanuts on the side
Chicken Coconut Milk Soup:
Serves 4 People
2 cans coconut milk
2 cans water
1 T chicken stock powder3 chicken breasts (cut into small cubes)
2 sticks lemongrass
2 inches Thai Ginger (sliced into round, thin pieces...not for eating)
4 kaffir lime leaves (roll up then slice)
5 bird chilies crushed (not for eating) substitute any hot pepper if you can't find these
1 small container mushrooms (ear or straw or oyster) cut into whatever size piece you want
1 white onion, cut into big pieces
5 small tomatoes, quartered
4 T fish sauce
4 T lime juice
2 t sugar
chopped green onions for garnish
-Cook chicken lightly in a separate pan and set aside
-Add coconut milk, water and chicken stock, Thai ginger, lemongrass, kaffir and chilies to pot and bring to a boil
-Let boil for a minute, then add chicken, mushrooms and onion and stir for a minute while letting come to a boil again
-Then add tomatoes, fish sauce, lime juice and sugar
-Bring to a boil, then turn heat to low
-Serve whenever you want and garnish with green onions!
Bananas in Coconut Milk:
Serves 2
2 Bananas
1 can coconut milk
1/10 can water
3 T palm sugar (or regular sugar if you can't find palm)
salt to taste (just a touch!)
Bring everything but Bananas to a boil. Then slice bananas into sauce and bring to a boil again. Let cool a bit and serve! (but serve warm)
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