Authentic thai recipes?

i am interested in

chicken cashew nut

beef cashew nut

sweet and sour fish (and the sauce)

yellow chicken curry (with poetatoes and carrots)



i want authentic! like the kind at RESTARANTS!!

i would thank you SO much i you would share!Authentic thai recipes?
CHICKEN CASHEW



1 3- pound broiler-fryer chicken

2 cups rice or noodles, cooked

2 tablespoons vegetable oil

1 onion, chopped

1 cup chicken stock

陆 cup cashew nuts

salt and hot pepper sauce to taste



Place chicken in a large pot and cover with water. Bring to a boil and simmer 1 to 1-陆 hours or until done. Remove chicken. Reserve stock. Prepare rice or noodles. Cut chicken into pieces and arrange over rice or noodles. Heat vegetable oil and saut茅 onion until translucent. Mash cashew nuts. Stir

in nuts and 1cup chicken stock. Add salt and hot pepper sauce to taste. Pour sauce over chicken.



THAI YELLOW CURRY

1 Tbs. Thai Kitchen Palm Sugar

4 Oz. Sliced White Meat Chicken

1 Tbs. Thai Kitchen Yellow Curry Paste

1 Sliced Boiled Potato

2 Tbs. Thai Kitchen Fish Sauce

1/4 Cup Chicken Stock

6 Oz. Thai Kitchen Coconut Milk

1/3 Cup Of Bamboo Shoots (Rinsed And Drained)



In A Saucepan, Combine Yellow Curry Paste, Fish Sauce, Coconut Milk And Palm Sugar. Simmer 10 Minutes. Add Bamboo Shoots, Potatoes, Chicken Stock And Chicken Meat. Simmer 20 Minutes. Serve With Jasmine Or Other Rice. Garnish With Cilantro Leaves.





SWEET AND SOUR FISH



1 c. canned pineapple, packed in it's own juice

1/3 c. unsweetened pineapple juice

1/4 c. sugar

1/4 c. vinegar

1 tsp. soy sauce

1/4 tsp. salt and 1/8 tsp. garlic powder

2 tbsp. cornstarch and 2 tbsp. cold water (mixed together)

1 c. green pepper, cut into thin strips

1/2 c. green onion, chopped

4 firm fish steaks, about 4 oz. each

1/2 c. tomatoes, chopped



Add enough water to unsweetened pineapple juice to make 1 cup. Add sugar and garlic to juice and place in a medium saucepan. Bring juice to a boil. Add salt and cornstarch mixture into sauce. Boil and stir until slightly thickened. Stir in pineapple chunks, green pepper, and green onion. Spray a 8 x 8 x 2 inch baking dish with non-stick cooking spray.



Place fish steaks in dish and sprinkle with a little salt and pepper. Pour pineapple mixture over fish in dish and bake uncovered for 25-3 minutes in a preheated 350 degree oven, or until fish flakes easily with fork. Add chopped tomatoes during the last 5 minutes. Divide into 4 servings.Authentic thai recipes?
Authentic Pad Thai:



25 min 20 min prep

2 servings



3 1/2 ounces rice sticks

1/3 cup extra firm tofu

1 1/2 cups chinese chives, green

1 1/3 cups bean sprouts

3 garlic cloves, minced

1 shallot, minced

2 tablespoons vegetable oil

2 tablespoons peanuts, crushed

1 tablespoon fish sauce

2 tablespoons sugar

2 tablespoons tamarind pulp

1/2 teaspoon dried arbol chiles, ground

1 tablespoon preserved turnip

1 egg

1/3 lb shrimp

1/2 banana flowers, sliced lengthwise

2 lime wedges



1. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 10-15 minutes.

2. Julienne tofu and cut into pieces 1 inch long.

3. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish.

4. Rinse the bean sprouts and save half for serving fresh.

5. Mince shallot and garlic together.

6. Heat the oil in a wok on high.

7. Fry the peanuts until toasted and remove them from the wok.

8. Add shallot, garlic and tofu and stir them until they start to brown.

9. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking.

10. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.

11. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles.

12. Add shrimp and stir for a minute.

13. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.

14. Pour onto the serving plate and sprinkle with the fried peanuts. Serve hot with banana flower, a wedge of lime, raw Chinese chives and raw bean sprouts.