Thai

If you haven’t tried Thai food - you really should. It is really quite good and this week I have published a few recipes that I have tried and love. When I first saw “fish sauce” as an ingredient in a recipe I was hesitant to try it as I thought it would make it taste really “fishy” - but it doesn’t. Check out Van’s as they have all these ingredients - except the one I marked. But, as I’ve said in the past - you can ask Brad to see if he can order it for you and he will check to see if his warehouse carries it.

Shrimp Pad Thai

Source: Food TV

1 1/2 tablespoons vegetable oil - divided
1 tablespoon garlic, minced
1 tablespoon ginger, minced
16 large shrimp - peeled and deveined
1 egg - lightly beaten
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1/4 t ceyenne pepper
1 teaspoon brown sugar
7 ounces rice noodles - soaked in warm water for 10 to 15 minutes then drained
1/2 cup bean sprouts
3 scallions, sliced
1 cup freshly chopped cilantro leaves
1 lime - zested and juiced
Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly, add the drained noodles, and cook for 5 minutes.
Add the bean sprouts, chopped scallions, and cilantro. Mix well and continue to cook until noodles are heated through. Season, if necessary, with a little more soy sauce or fish sauce, sprinkle in lime zest and juice, and serve while hot!

A Pad Thai Worth Making

“The wonderful national noodle dish of Thailand, it is now served in many trendy restaurants. It can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want to. It is also great as a basis for a stir fry of leftovers. This is a recipe for those who like it HOT, if you can’t handle the heat, go easy on the chile sauce.”
1 (8 ounce) package dried flat rice noodles
3 tablespoons fish sauce
1/4 cup fresh lime juice
1 tablespoon white sugar
2 tablespoons oyster sauce
1 1/2 tablespoons Asian chile pepper sauce - divided (not sure if Van’s has this, but I don’t like it HOT anyway!)
1/4 cup chicken stock
1/4 cup vegetable oil
1 tablespoon chopped garlic
8 ounces medium shrimp - peeled and deveined
8 ounces skinless, boneless chicken breast halves - cut into 1 inch cubes
2 eggs, beaten
3 cups bean sprouts
6 green onions - chopped into 1 inch pieces
2 tablespoons chopped unsalted dry-roasted peanuts
1/4 cup chopped fresh cilantro
1 lime - cut into 8 wedges
2 cups bean sprouts
Fill a large bowl with hot tap water and place the noodles in it to soak for 20 minutes.
In a small bowl, stir together the fish sauce, lime juice, sugar, oyster sauce, 2 teaspoons of the chile sauce and chicken stock. Set aside.
Heat a wok or large skillet over high heat and add vegetable oil. When the oil is hot, stir in garlic and cook for about 10 seconds. Add shrimp and chicken; cook, stirring constantly until shrimp is opaque and chicken is cooked through, 5 to 7 minutes.
Move everything in the wok out to the sides and pour the eggs in the center. Cook and stir the eggs until firm. Add the noodles to the wok and pour in the sauce. Cook, stirring constantly, until the noodles are tender. Add a bit more water if needed to finish cooking the noodles. Stir in 3 cups of bean sprouts and green onions. Remove from the heat and garnish with chopped peanuts. Taste for seasoning, adjusting the spice or lime juice if needed.
Serve garnished with fresh cilantro and remaining bean sprouts and lime wedges on the side.

Thai-Style Stir-Fried Chicken

Source: myrecipes.com

Curry paste and coconut milk spice up a simple chicken and vegetable stir-fry. Once the ingredients are prepped, the cooking goes quickly, so have everything ready before you heat the pan.
1/4 cup rice vinegar
2 tablespoons brown sugar
2 tablespoons fresh lime juice
2 teaspoons red curry paste (I did find this somewhere else)
1/8 teaspoon crushed red pepper
1 pound skinless, boneless chicken breast - cut into bite-sized pieces
1 1/2 tablespoons vegetable oil - divided
1 cup chopped onion
1 cup chopped carrot
1 (8-ounce) package pre-sliced mushrooms
1/2 cup light coconut milk
1 tablespoon fish sauce
1/2 teaspoon salt
1 cup fresh bean sprouts
1/4 cup chopped fresh cilantro
Combine rice vinegar, brown sugar, lime juice, red curry paste, and crushed red pepper in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 15 minutes, turning once.
Remove chicken from the bag, reserving marinade. Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat. Add chicken; stir-fry 4 minutes. Remove chicken from pan; keep warm. Add remaining 1 1/2 teaspoons oil to pan. Add onion and carrot; stir-fry 2 minutes. Add mushrooms; stir-fry 3 minutes. Add reserved marinade, scraping pan to loosen browned bits. Add coconut milk and fish sauce; bring to a boil. Reduce heat, and simmer 1 minute. Stir in chicken and salt; cook 1 minute. Top with sprouts and cilantro. Print this post