Pad thai

Ok. Here it is. Hands-down the MOST popular Thai dish known to mankind. It is served in almost EVERY Thai restaurant.

Ingredients:

1 pack dried rice stick noodles or "sen lek"

1/2 cup dried shrimp

1/2 cup baked tofu cut into small strips

1/2 cup ground peanut

1 cup fresh beansprouts

1/2 cup chives cut into 1 inch pieces

1 pound chicken meat cut into small bite-sized pieces

6 eggs

2 teaspoons pepper powder

1/2 cup fish sauce

1/2 cup soy sauce

1/4 cup sugar

1/4 cup vegetable oil

2 tablespoons smashed garlic

2 tablespoons smashed onion

1/2 cup of water

Preparation:

1. Soak the rice stick noodles in tepid water for roughly 15 minutes. Then cut the noodles into 4-inch pieces. Strain the noodles, then set them aside.

2. Using a large skillet (preferably a wok) heat the vegetable oil and add in the garlic, onion and tofu.

3. After stirring for 2 minutes, add in the dry shrimp, and stir. Then, one at a time add in the peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring the mixture the entire time.

4. Add the eggs and continue to stir the mixture. Then add in 1/2 cup of water.

5. Add the noodles, and be sure to stir! The noodles tend to burn if not continuously stirred.

6. Check to see if the taste of the dish is suitable to you, if not, then add in either fish sauce (salty), sugar (sweet), or soy sauce (salty). Here is where a matter of preference comes into play.

7. The final step is to add in the bean sprouts and chives, just before turning off the burner.

Pad Thai is normally garnished with a heaping portion of uncooked beansprouts on the side as well as a sprig of cilantro on top.

Som Tum.. Papaya Salad ..

"Som Tum" (Papaya Salad)
This particular dish is from the northeastern part of Thailand (E-san). Combined with barbecue chicken, and sticky rice, it makes a perfect meal!

Ingredients :

1 fresh green papaya
5 Thai chilies (prik kee noo)
6 garlic cloves, coarsely chopped

2 medium sized tomatoes, sliced thinly

1/2 cup green beans cut into one inch lengths
2 teaspoons of fish sauce

1 quart cup of tamarind juice

Preparation:

Peel the skin off of the papaya, then use a cheese grater to shred the papaya. The seeds are not used! After you have finished, sprinkle some salt onto the shredded papaya, and let stand for 30 minutes

Directions:

Now you will need a mortar and pestle. (You can use a regular mixing bowl, but you just don'p get the right effect.) Combine all of the ingredients except for the tomato into the mortar bowl and mix thoroughly. Then add the tomato and briefly mix (do not pulverize the tomato into liquid- you want it to be kinda' "bruised")

Tom Yum Goong ...... Spicy Shrimp Soup .............. cooking

This is a hot and sour Thai soup that is great as an appetizer

or as a main dish when served with rice. Its robust fragrance is sure to tempt your tastebuds.

Serves 6

Ingredients:

1/2 pound peeled shrimp

4 cups chicken stock

1 tablespoon chili oil

10 lime leaves (kaffir leaf)

3 tablespoons lime juice

4 stalks green onion

2 tablespoons fish sauce

1 cup whole straw mushrooms

3 stalks fresh lemongrass

6 fresh Thai chilies (prik kee noo)

Directions:

1. Prepare the chicken stock in a medium to large sized pot, and then bring to a boil.

2. Add the lime leaves and lemongrass stalks to the pot, and reduce the heat to simmering. Cook for five minutes.

3. Remove only the lemongrass, and turn the heat to high. Add in the shrimp, mushrooms, chili oil, and the Thai chilies. Boil until the shrimp are done (about 2 minutes)

4. Remove from stove, you're almost done!

5. Add in the fish sauce and limejuice, and stir. Some like it more sour, others more salty. You decide on what makes you happy.

6. The most important step!!! Enjoy.

Credit : http://www.thai-food.com/

THAI FOOD ...... Food of Paradise........

............... (click picture to cooking) ...............

tom yum seafood noodle

tom yum goong

gang kai

pad thai

som tam thai

THE FAMOUS OF THAI FOOD

Thai Foodis globally popular due to its flavors. The flavors of Thai food are quite different to those of any other cuisine. The combination of many different flavors such as hot, spicy, sweet, sour, salty and bitter, appetizingly enhanced by tanginess from an assortment of chilies used in typical dishes. Moreover, two or more flavors are often mixed together in one dish, and a mixture of fresh and dried ingredients which makes its flavors unique. This flavorful blend which has become characteristic of traditional Thai food remains distinctive in local fare until present days.

Thai Foodcombines the best of several Eastern cuisine: the oriental bite of Szechwan Chinese, the tropical flavor of Malaysian, the creamy coconut sauces of Southern Indian and the aromatic spices of Arabian food. Thais then add an abundance of fresh ingredients, coriander plants, chilies and pepper. The result is like a cuisine minceur' of the Orient, with small portions of lean meat, poultry and seafood, and plenty of fresh vegetables and salads.

Thai Foodis lightly cooked so it's crisp, colourfully, sharply flavored and nutritious. The distinctive taste comes from a handful of fundamental ingredients, all widely available at Asian food stores. Ingredients that are essential in Thai cooking are spices and herbs, which, beside their aromatic quality, are known to have diverse health benefits.