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Thai food is internationally famous. Balance, detail and variety are of paramount significance to Thai chefs. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor

 
   




seasoning sauce Chilli Lemon Lemongrass

 TOM YUM GOONG





Hot and sour soup with  prawns, lemon grass, lime leaves, mushroom and chili paste

 

Ingredients

 

500g medium green prawns
1-2 medium red chillies,(see note) plus extra, thinly sliced, to serve
2 tablespoons vegetable oil
3cm piece galangal,(see note) thinly sliced
1 stalk lemongrass, bruised, cut into 5cm lengths
6 kaffir lime leaves
60ml (1/4 cup) fish sauce, plus extra, to taste
125ml (1/2 cup) lime juice, plus extra, to taste 
2 teaspoons caster sugar
100g button mushrooms, quartered
100g cherry tomatoes, halved
2 tablespoons roughly chopped coriander, plus extra sprigs, to serve

   
Method  

Step 1
Peel and devein prawns, reserving shells and heads (see note). Refrigerate prawns until needed. Roughly chop chillies, then, using a pestle and mortar, grind to a coarse paste.

Step 2
Heat oil in a large saucepan over high heat, add chilli paste and reserved prawn shells and heads, then cook, stirring, for 2 minutes or until shells change colour. Add 1.5 litres water, bring to the boil, then reduce heat to low–medium and simmer for 10 minutes. Using a ladle, skim foam from surface of stock, making sure to leave some of the red prawn oil. Remove from heat and strain through a fine sieve into a clean saucepan. Discard solids.

Step 3
Place pan with prawn stock over medium–high heat, then add galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice and sugar, and simmer for 15 minutes.

Step 4
Add mushrooms, tomatoes and prawns, and simmer for a further 3 minutes or until prawns are just cooked. Season with extra fish sauce and lime juice to taste, then stir in chopped coriander.

Step 5
Ladle soup among bowls, then top with extra chilli and coriander sprigs to serve.

 

PHAD THAI


Thai rice noodle with diced tofu, egg, green onion, ground peanut, bean sprouts
Your choice of chicken, beef, pork, tofu, prawns

Ingredients

Recipe courtesy Nongkran Daks
4 tablespoons vegetable oil, plus extra as needed1 teaspoon chopped garlic
1 tablespoon dried shrimp, optional
1/2 cup sliced pork
1/2 cup whole shrimp, shelled and deveined
1 tablespoon (shredded) preserved radish
1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained)
Water
5 tablespoons Pad Thai sauce, recipe follows
2 large eggs
1/2 teaspoon ground hot chiles, or more to taste
2 tablespoons ground roasted peanuts
1/2 cup sliced garlic chives or green onion
2 cups bean sprouts, rinsed, plus more for garnish
1 wedge lime

Pat Thai Sauce:
1 cup tamarind juice
1 cup palm sugar plus 3 tablespoons
1 cup water
1/2 cup fish sauce
2 teaspoons salt

Method

Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.

Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.

Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.

Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results

Pat Thai Sauce:
Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.

Cook's Note: If you want to double this recipe, DO NOT double the ingredi ents, for the bulk will be too much to work with. Rather, make the dish twice. If you plan to make this for company, cook noodles ahead of time and add bean sprouts and garlic chives when you heat it up. If it is an informal gathering, it is fun to let your guests cook their own noodles.

You can buy premixed tamarind concentrate or make your own tamarind juice. Buy a package of compressed tamarind pulp at any Asian market, cut off 3 tablespoons of paste and soak in 1 1/2 cups of warm water for 20 minutes. Squeeze out the pulp and discard; the remaining liquid is tamarind juice. Store any leftover juice or noodle sauce in a tightly sealed container in the refrigerator or freezer.

 
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