What's your favorite Thai food and care to share your recipes?

I'm new to Thai food and I really would like to start cooking it at home for my family. I've made pad thai so far, but I want some spicey dishes and maybe some desserts too! I'm going to the store today to pick up a sticky rice steamer basket! =)What's your favorite Thai food and care to share your recipes?
Try the following yummie receipes

Pad Thai Noodles with Shrimps



4 oz (110 g) rice noodles (medium width, about 1/8 inch/3 mm thick)

2 level tablespoons dried shrimps

6 oz (175 g) raw headless tiger prawns (if frozen, thoroughly defrosted)

3 tablespoons groundnut or other flavourless oil

2 cloves garlic, peeled and crushed

2 medium red chillies, deseeded and finely chopped

陆 medium red onion, thinly sliced into half-moon shapes

2 tablespoons Thai fish sauce

juice 1 large lime (about 2 tablespoons)

2 large eggs, lightly beaten



For the garnish:

2 heaped tablespoons fresh coriander leaves

2 oz (50 g) natural roasted unsalted peanuts, roughly chopped or crushed in a pestle and mortar

2 spring onions, chopped, including the green parts



You will also need a deep frying pan with a diameter of 10 inches (25.5 cm), or a wok.



First of all place the dried shrimps in a jug, cover with some boiling water and soak for 10 minutes, then do the same with the noodles, placing them in a bowl and making sure they're totally submerged in boiling water. After this time, drain the noodles in a colander and rinse them in cold water, then drain the shrimps. Now, to prepare the prawns, peel off and discard the shells, then you need to de-vein them. To do this, make a slit all along their backs using a small, sharp knife and remove any brownish-black thread, using the tip of the knife to lift it out. Now chop each prawn into 3.



When you're ready to start cooking, heat the oil in the frying pan or wok over a high heat until it is really hot. Then, first add the garlic, chilli and red onion and fry for 1-1陆 minutes, or until the onion is tender, then, keeping the heat high, add the soaked dried shrimps and the prawns and fry for a further 2 minutes, or until the prawns have turned pink and are cooked. After that add the fish sauce and the lime juice, then stir this around for just a few seconds before adding the noodles. Now toss them around for 1-2 minutes, or until the noodles are heated through. Next add the beaten egg by pouring it slowly and evenly all over. Let it begin to set for about 1 minute, then stir briefly once more until the egg is cooked into little shreds. Then mix in half the garnish and give one final stir before serving absolutely immediately in hot bowls with the rest of the garnish handed round to be sprinkled over



or Thai Prawn Curry with Pineapple

Ingredients

1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells

1 lb (450 g) fresh pineapple, cut into 戮 inch (2 cm) chunks

2 x 400 ml tins coconut milk

For the curry paste:



4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes

1 level tablespoon lemon grass, finely chopped

1 inch (2.5 cm) cube fresh ginger

5 garlic cloves, peeled

7 Thai shallots, peeled (or normal shallots if not available)

1 level teaspoon shrimp paste (if not available use 2 anchovies)

陆 level teaspoon salt

3 tablespoons Thai fish sauce



To garnish:

2 kaffir lime leaves (if available)

2 medium-sized red chillies, de-seeded and shredded into hairlike strips



You will also need a wok or a very large frying pan.



If the tiger prawns are frozen, defrost them by emptying them into a colander and leaving them for about an hour to defrost. Then cook the prawns (either fresh or frozen) in a frying pan or wok. Add the prawns in their shells to the hot pan and dry-fry over direct high heat for about 4-5 minutes, turning and tossing them around whilst you watch their beige and black stripes turn pink.



After that remove them from the heat and when they're cool enough to handle, peel off the skins, then make a slit all along their backs and remove any black thread. Now keep them covered and refrigerated until you need them.



To make the curry paste, all you do is put everything into a food processor or blender, then switch on to a high speed and blend until you have a rather coarse, rough-looking paste. Remove the paste and keep it covered in the fridge until you need it.



When you're ready to make the curry, empty the contents of the tins of coconut milk into a wok and stir while you bring it up to the boil, then boil until the fat begins to separate from the solids. This will take about 20 minutes, and if you listen carefully you'll hear a sizzle as the fat begins to come out and the whole thing is reduced. Ignore the curdled appearance. Now add the curry paste, give it 3 minutes' cooking time, enough for the flavours to develop, then add the prawns and the pineapple and let them heat through gently for another 2 minutes. During that time, shred the lime leaves by placing one on top of the other, then roll them up tightly and cut into very thin shreds. Serve the curry with lime leaves and chilli strips sprinkled over, and some Thai fragrant rice as an accompaniment
Pad see ew is my favorite Thai dish. It's a sweet pan fried noodle entree that is made up of sweet soy sauce, garlic, broad rice noodles, broccoli, egg and any meat of your choice. I found a recipe for you on Recipe Zaar. Great, now I've got a huge craving for a nice large plate of pad see ew!What's your favorite Thai food and care to share your recipes?
Here is an authentic recipe for Tom Yum Goong, start from preparing Thai homemade stock, the stock is the sercet of how you prepare authentic Thai food.



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Yields 2 litres of stock



5-6.5 lbs (2.5 - 3Kg) chicken bones or 1/2 whole chicken

6 quarts (liters) water

1.5 cups (250g) chopped onion

1 cup (125g) chopped celery

1 tablespoon coriander seeds

1 teaspoon black peppercorns



1) Clean chicken bones or chicken, heat a big pot of water over high heat, put chicken bones or chicken in boiling water, bring to boil, drain bones or chicken and discard water, then wash bones or chicken under running tap water for a few minutes to wash away blood and fat.

2) Heat 6 litres water in a stockpot over high heat, add all ingredients in to boiling water, boil for 15 minutes, reduce heat to low, simmer for 3 hours, rremove the scum as it accumulates.

3) Strain through cloth.

4) The stock can be put in 1-quart container and frozen for up to 3 months



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4 cups (1 litre) Thai Chicken Stock

3 kaffir lime leaves

2 in (5cm) fresh galangal root, sliced

3-4 coriander roots, washed (optitonal)

3 stems lemongress, thick bottom part only, dry outer sheath discarded, smash with back of a cleaver

8 medium prawns or shrimp, devined, tails intact

1 cup (5 oz/150g) fresh or canned straw mushrooms or small button mushrooms, sliced in half

5-10 bird's-eye chilies, smashed

3 tablespoons lime juice (adjust taste by adding more or less)

0.5 tablespoon fish sauce (adjust the taste by adding more or less)

3 sprigs fresh coriander leaves (cilantro)



1) Bring the stock to a boil and add kaffir lime leaves, galangal, coriander roots and lemongrass. Simmer for 15 minutes.

2) Add the prawns or shrimp, mushrooms and chilies, simmer for 3 minutes. Add the lime juice and fish sauce (which is very salty) to taste. Garnished with fresh coriander leaves. Serve hot.



Tips : Do not overcook the prawns or they will become tough. Use home-made chicken stock in this dish for the best flavor.



Here is a Thai dessert recipe, mango, coconut cream with sticky rice.



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200g (6 1/2 oz) glutinous rice

water for steaming



1) Rines rice several times until water runs clear, soak rice in water for 12 hours or overnight, then drain.

2) Line a saucepan steamer or bamboo basket with cheese cloth or similar fine-weave cotton cloth. Put rice in the steamer and steam for 45 minutes or until rice is tender and translucent. Remove from heat, fluff up with a fork.



%26lt;%26lt;%26lt;%26lt;%26lt;%26lt;%26lt; Mangoes with Sticky Rice %26gt;%26gt;%26gt;%26gt;%26gt; Serves 4



200g freshly cooked sticky rice

200 ml thick coconut milk

4 tablespoons sugar (you may adjust the sweetness by adding more)

1/2 teaspoon salt

4 tablespoons coconut cream (you skimmed it from top of coconut milk)

roasted sesame seeds (optional, for garnish only)

4 large ripe mangoes, peeled, halved, stoned



1) Place cooked sticky rice in a big bowl, set aside.

2) heat coconut milk in a saucepan over medium heat, add sugar and salt, bring to boil, reduce heat to low and simmer for 4 to 5 minutes or until milk is thicken (adjust the taste)

3) Pour milk mixture carefully over sticky rice, fluff up rice with a fork and allow coconut mixture to trickle through but not "drown" the rice (otherwise it becomes too gluggy and you lose the lovely translucent quality of the sticky rice).

4) Allow rice to stand for 10 minutes. Turn out in a mound on a serving platter. Garnish with thick coconut cream sprinkled with sesame seeds.

5) Slice mangoes and arrange around the mound of sticky rice.

You may make individual servings of sticky rice and mango slices.
yellow curry haha i would tell you how to make it but i dont know how to say it nor spell it in english ahhaWhat's your favorite Thai food and care to share your recipes?
I make a wicked Panang...



I make great curry period as I love it and I'm always coming up with new ones blending different things...



Panang is a red curry with coconut milk in it.



It is cooling and soothing and hot and spicy at the same time!



I make mine from scratch and they are different every time so I don't really keep recipes... sorry.



Here are some great things to experiemnt with though...



Get yourself a mortar and pestle or a small coffee grinder



Ferungreek

pepperoncini (red pepper flake)

cumin

corriander

thai or (birds eye peppers)

caraway seeds

garam masala

tamarind

celery seed

turmeric

asafoetida

onion seed

pepper seed

star anis

anis

cinnamon

ginger

lemon stalk

Coffee

thai basil

Indian leaf curry



just pick a few beat the hell out of them or put them in a grinder, Toast them dry in a pan for a few minutes then add some ghee or oilve oil in and make a paste out of it and cook whatever meat you have in that and then add your veg and a loosening agent like chicken stock or coconut milk or broth. let it simmer and garnish with lemon grass or green onion or in the case of thai, some carrott, mung beans, sprouts or cucumber...



For a green curry use green spices and flavors and for a red use red things and hot and spicy things.



Yummy!
This is a grilled beef salad which I love. It's from Epicurious.com



THAI GRILLED BEEF SALAD



Grilled rib eyes are sliced and tossed with mint, lemongrass, chili, and lime juice, then served atop a marinated cabbage mixture in this main-course salad.



8 cups thinly sliced red and/or white cabbage

5 tablespoons fresh lime juice

3 tablespoons fish sauce (nam pla)*



2 small (8- to 10-ounce) rib-eye steaks

2 large shallots, thinly sliced

1/2 cup chopped green onion tops

1/3 cup chopped fresh cilantro

1/3 cup thinly sliced fresh mint

3 tablespoons minced lemongrass*

1 teaspoon minced seeded Thai chile or serrano chile



Combine sliced cabbage, 2 tablespoons lime juice, and 1 tablespoon fish sauce in large bowl; toss to blend. Season with salt and pepper; set cabbage mixture aside for up to 30 minutes.



Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper.



Divide cabbage mixture among 4 plates. Top each with beef salad.



* Available at Asian markets and many supermarkets.



Makes 4 main-course servings.



Bon App茅tit

September 2001

Chamchun Zisk

International Cafe, Santa Fe, NM
Large green papaya 1

Bird's eye chilies, minced 2

Thai fish sauce 3 tablespoons

Juice of large green limes 3 tablespoons

Small shrimps, steamed or poached 400g (13oz)

Tomatoes, quartered and deseeded 150g (1.5 cups)

Onion, thinly sliced 1

Coriander (cilantro), roughly chopped 1 sprig

Thinly sliced shallots 50g (1/2 cup)



Method :

Peel the papaya, quarter it lengthways and remove any seeds and soft center.

Grate the papaya as thinly as possible, and place i n a serving bowl.

Combine the chilies, fish sauce and lime juice and pour over the papaya.

Add the shrimps, tomatoes, spring onion, coriander and shallots, and mix well.
Green Curry Chicken.

sorry i cant givi you recipes because i dont have but i really really like these food
tom yam thai..

its spicy and so yummmmmy..hehe
Great question! I Like most all Thai food, but The best recipe book that I ever found was call "The Elegant Taste of Thai Cuisine" and all of the recipes were excellent.

Since that time I have learned much, but that was the basic.

I love Naam Sot

it is a mixture of ground pork (about 1 lb. ) which is stir fried with ginger (3 tablespoons fresh minced), Lemon grass (2 tablespoons minced fresh), 2 minced and seeded Thai chilies ,and 1 cup dry roasted unsalted peanuts. Add salt and pepper to taste. Then add fresh lime juice and cilantro to taste. Serve as lettuce wraps or as a separate dish. Potentially very hot!! Adjust amount of chili to your own tastes

I also saw good easy Pad Thai recipes listed above

Steamed sea bass with scallions and ginger is also good and easy, especially if you have a bamboo steamer

Sticky rice with Mango is easy but requires that you have access

to palm sugar which can only be found in larger cities in America

But if you have the ingredients, then try it ! It is made by adding palm sugar to coconut milk and a vanilla- flavored leaf (name escapes me all of the sudden) or vanilla extract and adding to glutinous rice that has been steamed. the mixture is then topped with sesame seeds and served with fresh sweet mango slices. Great taste!

Thai food is simple and usually fresh and it can be one of the world's great cuisines if done right

If you have an oriental market make sure you find Kaffir lime leaves and palm sugar and galangal as well as ginger, as these are essential to Thai curries
Great question, I love Thai food too.

Baked Fish

1 Fillet of Fish

2 tsp grated ginger

1 TBS lime juice

1 tsp soy sauce

1 TBS chopped green chili

Let the fish marinate in the lime juice and soya sauce. Sprinkle with the sliced ginger and green chili. Wrap it in foil and let it bake at 400 F for until done.
my favorite will always be swimming rama



itle: Swimming Rama

Yield: 3 Servings



Ingredients



1 lb chicken breast; boneless

1 cn (14 oz) coconut milk

2 ts red curry paste

1/4 c fish sauce

2 tb sugar

1 c ground roasted peanuts

1 pk frozen chopped spinach



Instructions



Defrost the spinach and drain well. Slice chicken in 1/4th inch strips.

Cook the chicken in the coconut milk, on medium heat, about ten minutes.

Remove the chicken and set aside. In the coconut milk, cook the red curry

paste, sugar, fish sauce and peanuts on medium heat, stirring constantly

for ten minutes. Add the spinach, and then the chicken. Stir until hot.

Serve with rice.



NOTES : If you prefer it milder, decrease the amount of red chili paste.
I love Thai Red Curry. No recipe. Probably find one and add to source list in a moment. A number of local Thai restaurants have wonderful mock meats as well. That's how I like to order the red curry with mock chicken or mock duck. Yum!
Khao Poun.



A noodle soup with chicken flavored with Curry. You add the veggies you like and enjoy.
Vegetarian Pad Thai!



2 qt ;water



3/4 lb Mung bean sprouts



6 oz Rice noodles (1/4-inch wide)





-----------------------------------SAU鈥?

3 tb Fresh lime juice



3 tb Catsup



1 tb Brown sugar



1/4 c soy sauce





---------------------------REMAINING INGREDIENTS---------------------------

3 tb Peanut oil or vegetable oil



3 To 4 cloves garlic; minced



-or pressed

1 tb Fresh chile; minced OR



1 1/2 ts Crushed red pepper flakes



2 c Carrots; grated



4 lg Eggs; lightly beaten with



-a pinch of salt

2/3 c Peanuts; chopped



6 To 8 scallions; chopped



-(about 1 cup)



*Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening.



In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain.



Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. Stir in the peanuts and scallions, and serve at once.



Per 8 oz. serving: 296 calories, 11.3 g protein, 15 g fat, 31 g carbohydrate, 712 mg sodium, 142 mg cholesterol. Source: Moosewood Restaurant Cooks at Home.
shi shi ta ta im not sure of the recipe
PRAWN ITS SEA FOOD
I love the flat large noodles with basil and mint and green chili and I also like the red curries with coconut--I think they use a lot of lemongrass in their cooking and fish sauce too-- (I always request no fish sauce--I'm vegetarian--) But someone who is Thai told me that fish sauce is llike salt in Thailand--they use it in everything...
I have recently learnt some Thai dishes, will write down the easier recipes in details soon.



1) Thai Mango Salad - Easy to prepare, hot spicy and sour.

2) Thai Steamed Otak - Delicious
theres thai desserts ?? thats weird



ive never tried it because i dont really love spicy stuff
certainly is the delicious thai tomyam!!juz love the soup....well....unfortunately i can't tell u the recipe coz i don't know about it myself...ahah..