Tag Archives: Thailand

Thailand (Part 2)

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Shrimp Pad Thai

Classic Thai meal with shrimp and tofu.    

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 250g thin rice noodles
  • 2 tablespoons plus 1 teaspoon white sugar
  • 2 tablespoons plus 1 teaspoon fish sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup peanut oil
  • 2 large eggs, beaten with a pinch of salt
  • 600g cooked medium shrimp, peeled and deveined
  • 3/4 teaspoon red pepper flakes
  • 4 cloves garlic, minced
  • 2 shallots, thinly sliced
  • 1 cup firm tofu, cubed
  • 5 scallions, cut into 1/2 inch pieces
  • 1 cup bean sprouts plus additional for garnish
  • 1/2 cup salted roasted peanuts, crush, plus additional for garnish
  • 1 lime cut into wedges for garnish
  • spicy peanut satay sauce for serving
  • Sriracha hot sauce for serving

Directions

  1. Put the noodles in a medium bowl with hot water to cover. Soak until tender (30 minutes). Drain and set aside.
  2. Meanwhile, whisk the sugar, fish sauce, and vinegar in a small bowl. Set aside.
  3. Heat 1 tablespoon of peanut oil in a large skillet over medium heat. Pour in the beaten eggs, tilting the skillet as you pour to make a thin even coating of egg. Cook until just set (1-2 minutes). Invert the eggs onto a cutting board and cut into 1/2-inch pieces. Set aside.
  4. Heat another 1 tablespoon of peanut oil over high heat in the same skillet. Add shrimp, red pepper flakes, and salt to taste. Fry until shrimp are pink (2 minutes).
  5. Add the remaining 2 tablespoons peanut oil, garlic, and shallots and cook until shallots are lightly browned (2 minutes).
  6. Add tofu and cook (2 minutes).
  7. Add noodles and cook, tossing, until lightly coated with garlic mixture (1 minute).
  8. Add fish sauce mixture and scallion pieces and heat through.
  9. Stir in cooked egg, 1 cup of sprouts, and crushed peanuts and toss until hot.
  10. Serve with additional sprouts, peanuts, and lime wedges as garnish. Add peanut sauce or Sriracha sauce to taste.

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Family Ratings

  • Mama: 4.5/5
  • Papa: 4.5/5
  • Girlie: 5/5
  • TW: 4/5,
  • McM: 4.5/5, excellent meal!
  • Kid Cairo: 5/5

Original recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/shrimp-phad-thai-recipe.html

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Thailand (Part 1)

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Thai Green Curry Chicken Stew

Hearty chicken stew with green curry and coconut milk.    

Total time: 45 minutes
Servings: 6-8

Ingredients

  • 2 tablespoon vegetable oil
  • 4 shallots, thinly sliced
  • 3 cloves garlic, minced
  • 6 tablespoons green curry paste
  • 3 cups chicken broth
  • 2 400ml cans regular unsweetened coconut milk
  • 2 400ml cans “lite” unsweetened coconut milk
  • 1 1/2 tablespoons fish sauce
  • 1 red bell pepper, thinly sliced
  • 250g thin rice noodles, broken into pieces
  • 3 medium chicken breasts, thinly sliced crosswise
  • 100g shredded carrots
  • 3 tablespoons lime juice
  • 1 1/2 cups fresh cilantro, roughly chopped
  • 3 scallions, cut into 1/2 inch pieces
  • fresh bean sprouts (for garnish)

Directions

  1. Heat the vegetable oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened and lightly browned (8 minutes).
  2. Add garlic and curry paste and cook, stirring, until fragrant (2 minutes).
  3. Add chicken broth, coconut milk, and fish sauce. Cover and bring to a boil.
  4. Add bell peppers and noodles and simmer, uncovered, until the noodles are al dente (3 minutes).
  5. Add chicken and carrots and simmer until chicken is cooked through (3-5 minutes).
  6. Stir in lime juice, cilantro, and scallions and simmer (3 minutes).
  7. Add more fish sauce and lime juice to taste. Serve with bean sprouts as garnish.

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Family Ratings

  • Mama: 5/5
  • Papa: 5/5
  • Girlie: 5/5
  • TW: 4.5/5
  • McM: 5/5, amazing! So flavorful! One of my favorite recipes so far!
  • Kid Cairo: 5/5

Original recipe: http://www.foodnetwork.com/recipes/food-network-kitchens/thai-chicken-soup-recipe.html