Any good thai recipes??

Preferably with timing and ingredients?? =] thanksAny good thai recipes??
I have lots of thai recipes!





Thai Noodle Salad



INGREDIENTS

1 (12 ounce) package angel hair pasta

3 cups shredded napa cabbage

4 large carrots, shredded

1 small green bell pepper, chopped

1 small red bell pepper, chopped

1 small yellow bell pepper, chopped

1 bunch fresh cilantro, chopped

1 bunch fresh green onions, chopped

1/2 cup chopped peanuts

2 tablespoons toasted black sesame seeds

8 ounces frozen cooked shrimp, thawed and drained



1/4 cup peanut butter

2 tablespoons tahini

1/4 cup rice wine vinegar

1/4 cup sweet chili sauce

5 tablespoons soy sauce

1 teaspoon sesame oil

1 teaspoon brown sugar

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon ground black pepper





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DIRECTIONS

Bring a large pot of lightly salted water to a boil. Break pasta into small pieces and add to boiling water; cook for 8 to 10 minutes or until al dente; drain. In a large bowl, toss together the pasta, cabbage, carrots, green, red and yellow bell peppers, 1/2 of the cilantro, 1/2 of the onions, and shrimp.

In a small bowl, stir together the peanut butter, tahini, rice wine vinegar and sweet chile sauce. Season with soy sauce, sesame oil, brown sugar, garlic powder, salt and pepper. Ten minutes before serving, toss the sauce with the cabbage mixture until evenly coated. Garnish with remaining cilantro, green onions, peanuts and black sesame seeds.







Fish with Shitake Sauce



Ingredients

500 gms Fish Suitable for Frying

2 Tablespoons Flour

Oil For Frying

6-10 Shitake Mushroom ( soak overnight if dried )

1 Grated Ginger

3 Tablespoons Light Soy Sauce

1 Teaspoon Vinegar

1 Tablespoon Corn Flour

Shredded Chinese Cabbage (For the base)



Preparation

1. Clean the fish, gut and scrape the scales off. Your fishmonger will usually do this for you.

2. Cut diagonal score marks over the fish, to increase the surface that touches the oil and make more crunch.

3. Dry it with a piece of kitchen paper, cover with the flour, then shallow fry until the fish has a crunchy skin and is cooked through.

4. Slice the mushrooms, add to a pan with soy sauce, vinegar, grated ginger and heat until boiling.

5. Mix the corn flour, with a few tablespoons of water, mix into the pan with the soy mixture and stir until it thickens.

6. Shred the raw cabbage, lay it in the base, put the fish on top and pour the source over the top.





Spicy Dried Squid Salad



Ingredients

100 gms Dried Squid

1-2 Onions

40 gms Chopped Celery

1-2 Chopped Large Chillies

1-2 Tablespoons Lemon Juice

1 Teaspoon Sugar



Preparation

1. Fry the squid for 1 minute in hot oil, this will crunch it up and help bring out the flavour.

2. Dray it carefully on kitch paper to remove surface oil.

3. Chop it into strips.

4. Mix all the ingredients together, serve.



Lemongrass Soup



8 C. chicken stock

1/2 - 1 bunch cilantro

1 can straw mushroom

16 large shrimps, peeled, deveined

1 C. snow peas

1/3 C. shredded carrots (just for color)

juice of 1 lime

1/2 - 1 tsp. crushed red pepper

1 chili pepper, cut into rings

4 Tbsp. nam plah (you can find at Oriental food stores)

a few stalks of lemongrass (I would use about 6)



Bring the broth to a simmer. Add cruched red pepper and shrimp.

simmer for 5 min. Add lemongrass and simmer for another 5 min.

Add the rest of the ingredients and simmer a few minutes more.

Be careful not to over cook or the vegitables will lose their

color and will get limp.



Thai Chicken and Basil



Servings: 4



1/2 lb Boneless chicken breast OR 1/4 c Shredded bamboo shoots

1/2 lb Scallops 3 tb Oyster sauce

2 tb Oil 3 Red chile peppers

3 Garlic cloves (chopped) 15 Basil leaves

3 Kaffir lime leaves 2 c Chopped cabbage (optional)

1/2 c Straw mushrooms



Chop garlic. Cut lime leaves into strips. Chop chile peppers. Thinly

slice chicken into 2-inch strips (or, if using scallops, rinse and score

diagonally). Heat oil. Add garlic and lime leaves. Add chicken (or

scallops), mushrooms, bamboo shoots, oyster sauce, and red chile peppers;

stir fry for five minutes or until chicken (or scallops) is cooked. Mix

in basil and serve on a bed of chopped cabbage (if desired).



Thai Stir-Fried Beef with Mint





This is a rich, hearty dish with plenty of typical Thai flavors.

Any kind of beef may be used, but flank steak works particularly

well because it is easy to cut it across the grain, which helps

keep the meat from falling apart during stir-frying and produces

a tender result. Be sure to serve plenty of rice, because it

helps moderate the hot chilies without detracting from the

flavor. You may reduce the number of chilies by up to one half,

but traditionally this dish should have a rich, hot chili flavor.



Serves 4 to 6



1 pound flank steak



14 (2 ounces) finely chopped Serrano chilies

1/4 cup (2 ounces) finely chopped garlic

1/2 cup (2 ounces) finely chopped yellow onion



1/4 cup + 2 Tablespoons vegetable oil



3 tablespoons fish sauce

1 tablespoon granulated sugar

1/2 cup water (more if needed in Step 5)

1/2 cup loosely packed mint or basil leaves



Green lettuce leaves



1. Slice the beef across the grain into strips 1/4 inch thick

and 2 to 3 inches long. Set aside.



2. Pound or grind the chilies, garlic, and onion to a coarse

paste in a mortar or blender. If you use a blender you may need

to add the oil to aid in grinding.



3. Heat a wok, add the oil, and swirl it over the surface of the

pan. (Do not add more oil if you have ground the chilies, onion,

and garlic in oil.) Add the paste from Step 2 and stir-fry until

it is light golden.



4. Add the beef and stir-fry until it is a uniform tan color,

but do not overcook it.



5. Add the fish sauce, sugar, water, and mint (or basil) leaves.

More water may be added if the sauce is too dry. There should be

about 1/2 to 3/4 cup sauce, depending on how much water you

added.



Ahead of time note: The dish may be prepared a day in advance to

this point. To do so, proceed through Step 5, omitting the mint

or basil leaves. When you are ready to serve, heat the mixture

and add the leaves. If the meat has absorbed the liquid, add

just enough warm water to bring it back to the original

consistency.



6. Arrange a single layer of lettuce leaves in a serving bowl

and put the beef mixture over them. Serve the beef immediately

or keep it warm while preparing other dishes.



7. Serve with rice.



Grilled Halibut Steak



INGREDIENTS:

SERVES 2-4

2-4 halibut steaks, preferably fresh (if using frozen, thaw complete before cooking)

MARINADE/SAUCE:

1/2 cup Thai Sweet Chili Sauce (available by the bottle at most large grocery stores, and all Asian/Chinese food stores)

2 Tbsp. fish sauce

6 Tbsp. (or 3/8 cup) soy sauce

1/4 to 1/3 cup chopped fresh coriander

1/4 tsp. black pepper

4-6 cloves garlic, OR 1 Tbsp. bottled pureed garlic

2 Tbsp. freshly squeezed lime juice

1 Tbsp. brown sugar (or 1/2 Tbsp. white sugar)

PREPARATION:

Combine all marinade/sauce ingredients together in a bowl, stirring well to dissolve the sugar.

Rinse the halibut steaks and pat dry. Place in a flat baking dish (like a glass lasagna-type casserole dish), and pour 1/3 of the marinade/sauce over.



Reserve the rest for later.

Turn the steaks several times, making sure all surfaces are covered in sauce. Allow to marinate at least 10 minutes, or up to 24 hours in advance (covered and refrigerated) if preparing for a dinner party.

Prepare the grill by brushing on a little oil - this will help prevent the steaks from sticking. If using a fish cage to barbecue, be sure to also oil the interior surfaces of the cage.

Grilling Tip: Grill the steaks for at least 5 minutes per side before attempting to turn them - this will also prevent sticking.

Halibut steaks take longer to cook than fillets, as the meat is thicker and denser - 10 to 15 minutes, depending on how hot your grill is. To check whether your fish is cooked: Insert a fork into the thickest part of the steak and gently pull the meat apart. If the inner flesh is still translucent and dense (not flaky), the fish still requires a few more minutes of cooking time. When done, the inner flesh will be opaque and will flake easily.

To serve, warm up the extra marinade/sauce you reserved earlier. You needn't boil it - just warm it up (5 minutes over medium heat is enough). Serve the steaks as they are, with the extra sauce as a dip on the side. Or, plate up the halibut and spoon the sauce over. If desired, garnish with a sprinkling of fresh coriander and serve with jasmine-scented rice. ENJOY!



Thai Barbecue (or Fried) Whole Fish



INGREDIENTS:

SERVES 2

2 small to medium-size whole rainbow trout, cleaned OR other type of whole fish, such as snapper

marinade: 2 Tbsp. Thai fish sauce per fish (=4 Tbsp. for 2 small-medium whole fish)

SAUCE:

3 Tbsp. sherry

3 cloves garlic, minced

1/2 cup coriander stems and leaves

2 Tbsp. soy sauce

2 Tbsp. fish sauce

1 Tbsp. lime juice

1/2 to 1 fresh red chili (or substitute green chili), minced (OR 1-3 tsp. chili sauce)

1/4 cup water

1 tsp. tamarind paste (available by the jar at Indian food stores, or in the Indian aisle of grocery stores)

2 Tbsp. brown sugar (more or less to taste)

1 tsp. cornstarch dissolved in 2 Tbsp. water

______________________________________鈥?br>
If Frying the Fish Indoors: 1-2 cups oil for deep-frying (depending on the surface-area size of your pan or wok)

GARNISH: 1 handful of fresh coriander, plus cut slices of cucumber and tomato

PREPARATION:

Rinse the fish and pat dry. Place on a cutting board. Using a sh
Spicy Shrimp In Coconut Milk

35 min | 15 min prep | SERVES 4



Ingredients

1/4 cup oil

1 cup chopped onions

1 tablespoon minced garlic

2 teaspoons minced fresh ginger

2 tablespoons coriander

1/4 teaspoon cumin

1/4 teaspoon cinnamon

1/8 teaspoon cayenne

1/8 teaspoon turmeric

1 cup drained canned tomatoes

2 1/2 cups unsweetened coconut milk (from 2 15oz cans)

1/2 cup water

1 teaspoon salt

1 1/2 lbs large shrimp , peeled and cleaned

3/4 cup fresh cilantro

lime wedges (for serving)



Directions

1Heat oil in lg skillet on med-hi heat.

2Add onions and stir cook for 3 minutes.

3Add garlic and ginger,cook 2 minutes.

4Add next 5 spices, cook 1 minute.

5Add tomatoes,cook 1 minute.

6Add coconut milk,water, and salt, and bring to a simmer.

7Simmer until thickened 5-10 minutes.

8Add shrimp, simmer, stirring for 5 minutes.

9Stir in cilantro.

10Serve with lime wedges.Any good thai recipes??
Go to you tube and look up Thai food.This cooking show comes up with all the Thai food you can think of. Its good and I made yummy kapow fried rice from it.
Thai Curry Chicken-spicy and delicious

1 can (13.5 oz.) unsweetened light coconut milk

1 tablespoon chopped fresh ginger

1 clove garlic, minced

1/2 small onion, chopped

1 teaspoon grated lemon rind

1/2 teaspoon red pepper flakes

2 teaspoons paprika

1 teaspoon curry powder

1 1/2 pound boneless skinless chicken breasts, cut into bite size pieces

1 to 2 tablespoons of fish sauce

1 cabbage sliced into strips

1/2 cup fresh basil leaves, cut into strips

1/2 teaspoon salt

cooked rice (optional)



Directions

puree 1/2 cup of the coconut milk, ginger, garlic, onion, lemon rind, pepper flakes, paprika %26amp; curry powder in the blender.

heat coconut milk mixture in skillet over medium-high heat; cook for about 2 minutes.

add chicken, remaining coconut milk %26amp; fish sauce. heat to boiling. reduce heat to low; simmer, uncovered 8 to 10 minutes, until chicken is done.

stir in cabbage, basil %26amp; salt; heat through until cabbage is slightly softened

serve with rice.Any good thai recipes??
hakka noddles,chilli fish and chicken,fried rice
Fiery Thai Beef Salad



Dressing:

1/3 cup fresh lime juice

1/4 cup chopped fresh cilantro

2 tablespoons brown sugar

1 tablespoon water

1 tablespoon Thai fish sauce

5 garlic cloves, minced

2 Thai, hot red, or serrano chiles, seeded and minced



Salad:

1 (1-pound) flank steak

1/4 teaspoon salt

1/8 teaspoon black pepper

Cooking spray

6 cups torn romaine lettuce

1 3/4 cups quartered cherry tomatoes

1 cup thinly sliced red onion, separated into rings

1/4 cup coarsely chopped fresh mint

2 tablespoons sliced peeled fresh lemon grass

Preparation

To prepare dressing, combine first 7 ingredients in a bowl; stir well with a whisk.



Prepare grill or broiler.



Sprinkle both sides of steak with salt and pepper. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 6 minutes on each side or until desired degree of doneness. Let stand 10 minutes. Cut steak diagonally across grain into thin slices; cut each slice into 2-inch pieces.



Combine steak, lettuce, and remaining ingredients in a large bowl; add dressing, tossing to coat.

Yield



4 servings (serving size: 2 cups)
Chicken Satay!! my very favorite thai dish ever!!!
Thai green chicken curry

Serves 4

Ready in 30 minutes



Ingredients

200ml carton coconut cream

3 tbsp Thai green curry paste (we like Thai Taste Green Curry Paste, from major supermarkets)

2 tbsp runny honey

Juice of 1 lime

450g mini chicken breast fillets

Handful chopped fresh coriander, plus extra leaves to garnish

1 red chilli, thinly sliced, to garnish (optional)



Method:

1. Pour the coconut cream into a shallow non-metallic dish. Add the curry paste, runny honey and lime juice and mix well. Add the chicken, toss well and set aside for 15 minutes.



2. Transfer to a saucepan and gently simmer for 12-15 minutes, until the chicken is cooked through and the sauce has thickened slightly. Add the coriander.



3. Garnish with coriander and the chilli, if you like, and serve with cooked basmati rice.



I make it loads of time, turns out perfect.
I had volcano duck in one of the thai restaurants , served with thai hot spicy sauce .... yummy



hey spicy level was 4 ... yahh it was HOT