Any good personnal thai food recipes - Tilted Forum Project Discussion Community

aphex140 · 01-16-2004, 03:52 AM

Hi all

Just got back from bangkok ! excellent food and nice place ( if not seedy in some areas)

I have a couple of thai recipe books but wondered if the TFP masses had any personnal Recipes that I could try.

I love my food but do not eat fish, will do all shell fish, though.

any asian fusion Recipes also, from you Aussies, also appreicated !

Jonnymax · 01-17-2004, 12:05 PM

Here is one of my favorites:

Pad Krapow
Stir Fry with Basil

2 to 3 tablespoons oil
3 cloves garlic, chopped
3 to 4 large serrano chiles, thinly sliced
1 1/2 cups ground chicken
1 tablespoon dark soy sauce
1 tablespoon sweet soy sauce
3 1/2 tablespoons fish sauce
1 tablespoon chile paste in soybean oil
1 1/2 cups sliced white onions
1/2 cup sliced green bell pepper
1 cup Thai basil leaves
1 teaspoon white pepper

Heat wok over high heat. Add oil, garlic and chiles and cook until garlic begins to brown, about 30 seconds. Add chicken and cook, stirring, until chicken begins to brown, 2 to 3 minutes. Add dark and sweet soy sauces and fish sauce and stir fry until liquid is reduced by 1/2, about 3 minutes. Stir in chile paste. Add onions and bell pepper and cook until chicken is cooked through, 5 to 6 minutes. Stir in basil leaves, then add pepper and stir until combined. Serve with rice. Serves 3 to 4.

Jonnymax · 01-17-2004, 12:08 PM

here is my Favorite thai noodle dish:

Pad See Ew

1 tablespoon sugar
1/2 cup pork or chicken, thinly sliced
2 tablespoons light soy sauce
2 cloves garlic, chopped
1 lb fresh flat rice noodles
1 egg
1 tablespoon dark soy sauce
1 lb Chinese broccoli

Cut fresh flat rice noodles into strips of 3/4 inch wide. Sometimes the noodles are sold already cut. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook.

Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar.

Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat.

Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar.

Tips and substitutions
For a vegetarian version, skip the pork. Add firm tofu if you like.

Dark soy sauce gives the noodles the color while light soy sauce seasons the dish.

If Chinese broccoli is tough to find where you live, try kale or regular broccoli.

Jonnymax · 01-17-2004, 12:09 PM

Another good one...

Moo Pad King (Pork Fried With Ginger)

3 tablespoon oil
2 cloves garlic finely chopped
4 oz boneless pork finely sliced
6 pieces dried mushroom soaked in water for 10 minutes
2 ince pc ginger peeled, finely slivered
1 tablespoon light soy source
1 tablespoon dark soy source
1/4 teaspoon sugar
2 tablespoon stock or water
1 tablespoon fish sauce
1/2 small onion slivered
1 long red chili trimmed and cut, into slices
1 spring onion green part only, cut into slices
1 pinch ground white pepper

In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the pork, stir and cook for a minute or two until the meat is opaque. Add the mushrooms and ginger and stir thoroughly. Stirring briskly after each addition, add the soy sauces, sugar, stock or water, fish sauce, onion and chili. Cook for a few seconds more, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white paper. This recipe can be also made equally successfully with chicken or beef.

Jonnymax · 01-17-2004, 12:11 PM

And lastly, the "standard" (not really) Thai noodle dish:

http://www.thaifoodandtravel.com/recipes/padthai.html

Sorry just a link, but a good page for the recipe nonetheless.

aphex140 · 01-19-2004, 01:01 AM

cheers some good ones there. Will try all of them, pad thai a old fav.

01-16-2004, 03:52 AM	#1 (permalink)
aphex140 Psycho Location: northamptonshire	Any good personnal thai food recipes Hi all Just got back from bangkok ! excellent food and nice place ( if not seedy in some areas) I have a couple of thai recipe books but wondered if the TFP masses had any personnal Recipes that I could try. I love my food but do not eat fish, will do all shell fish, though. any asian fusion Recipes also, from you Aussies, also appreicated ! __________________ Computers allow us to make more mistakes at a faster rate than any other man-made thing, with the exception of handguns and tequila. [/QUOTE=BAMF]Do they role a die, with a 1/3 chance of being flacid?[/QUOTE]

01-19-2004, 01:01 AM	#6 (permalink)
aphex140 Psycho Location: northamptonshire	cheers some good ones there. Will try all of them, pad thai a old fav. __________________ Computers allow us to make more mistakes at a faster rate than any other man-made thing, with the exception of handguns and tequila. [/QUOTE=BAMF]Do they role a die, with a 1/3 chance of being flacid?[/QUOTE]

01-17-2004, 12:05 PM	#2 (permalink)
Jonnymax Maxed out Location: Portland, OR, USA, Earth, Milky Way	Here is one of my favorites: Pad Krapow Stir Fry with Basil 2 to 3 tablespoons oil 3 cloves garlic, chopped 3 to 4 large serrano chiles, thinly sliced 1 1/2 cups ground chicken 1 tablespoon dark soy sauce 1 tablespoon sweet soy sauce 3 1/2 tablespoons fish sauce 1 tablespoon chile paste in soybean oil 1 1/2 cups sliced white onions 1/2 cup sliced green bell pepper 1 cup Thai basil leaves 1 teaspoon white pepper Heat wok over high heat. Add oil, garlic and chiles and cook until garlic begins to brown, about 30 seconds. Add chicken and cook, stirring, until chicken begins to brown, 2 to 3 minutes. Add dark and sweet soy sauces and fish sauce and stir fry until liquid is reduced by 1/2, about 3 minutes. Stir in chile paste. Add onions and bell pepper and cook until chicken is cooked through, 5 to 6 minutes. Stir in basil leaves, then add pepper and stir until combined. Serve with rice. Serves 3 to 4.

01-17-2004, 12:08 PM	#3 (permalink)
Jonnymax Maxed out Location: Portland, OR, USA, Earth, Milky Way	here is my Favorite thai noodle dish: Pad See Ew 1 tablespoon sugar 1/2 cup pork or chicken, thinly sliced 2 tablespoons light soy sauce 2 cloves garlic, chopped 1 lb fresh flat rice noodles 1 egg 1 tablespoon dark soy sauce 1 lb Chinese broccoli Cut fresh flat rice noodles into strips of 3/4 inch wide. Sometimes the noodles are sold already cut. Cut Chinese broccoli into 2 inch long pieces. Halve the stems lengthwise because thick stems take longer to cook. Heat a wok to high heat and then add 2 tablespoons of oil. Drop in the chopped garlic and stir. Add the sliced pork. Stir to cook the pork. When the pork is somewhat cooked or turned from pink to light brown, add rice noodles. Stir to break up the noodles. Add light and dark soy sauce and sugar. Stir to mix the seasonings into the noodles and pork. Open a spot in the middle of the pan, and drop the egg in. Scramble the egg until it is almost all cooked (not watery any more). Fold in the noodles and mix them all. Add the Chinese broccoli, stems first. I usually add half of the Chinese broccoli and stir until it wilts and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. As soon as the Chinese broccoli is cooked, turn off the heat. Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar, fish sauce, vinegar and dried ground pepper. I usually like mine with ground chili peppers and vinegar. Tips and substitutions For a vegetarian version, skip the pork. Add firm tofu if you like. Dark soy sauce gives the noodles the color while light soy sauce seasons the dish. If Chinese broccoli is tough to find where you live, try kale or regular broccoli.

01-17-2004, 12:09 PM	#4 (permalink)
Jonnymax Maxed out Location: Portland, OR, USA, Earth, Milky Way	Another good one... Moo Pad King (Pork Fried With Ginger) 3 tablespoon oil 2 cloves garlic finely chopped 4 oz boneless pork finely sliced 6 pieces dried mushroom soaked in water for 10 minutes 2 ince pc ginger peeled, finely slivered 1 tablespoon light soy source 1 tablespoon dark soy source 1/4 teaspoon sugar 2 tablespoon stock or water 1 tablespoon fish sauce 1/2 small onion slivered 1 long red chili trimmed and cut, into slices 1 spring onion green part only, cut into slices 1 pinch ground white pepper In a work or frying pan, heat the oil until a light haze appears. Add the garlic and fry until golden brown. Add the pork, stir and cook for a minute or two until the meat is opaque. Add the mushrooms and ginger and stir thoroughly. Stirring briskly after each addition, add the soy sauces, sugar, stock or water, fish sauce, onion and chili. Cook for a few seconds more, transfer to a serving dish, garnish with the spring onion pieces and sprinkle lightly with ground white paper. This recipe can be also made equally successfully with chicken or beef.

01-17-2004, 12:11 PM	#5 (permalink)
Jonnymax Maxed out Location: Portland, OR, USA, Earth, Milky Way	And lastly, the "standard" (not really) Thai noodle dish: http://www.thaifoodandtravel.com/recipes/padthai.html Sorry just a link, but a good page for the recipe nonetheless.