Sweet and Sour Prawns (PAD PRIAO WAN KUNG ผัดเปรี้ยวหวานกุ้ง)

INGREDIENTS :

Vegetable oil 3 tbsp.
Prawns, peeled and cleaned 8 oz.
Green bell pepper, cut into bite sized pieces 1/2
Onion, cut into bite sized pieces 1/2 head
Cucumber, cut into bite sized pieces 1/2 cup
Pineapple 1/2 cup
Tomato cut into wedges 2
Sugar 2 tbsp.
Vinegar 2 tbsp.
Soy sauce or fish sauce 1 - 2 tbsp.

PREPARATION

1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.

2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.

3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.

4. Spoon this dish onto a plate and serve hot with other main dishes.

Stirfried Chicken with Ginger (KAI PHAT KHING ไก่ผัดขิง)

INGREDIENTS :

Vegetable oil 4 tbsp.
Chicken breast meat , sliced 8 oz.
Onion, peeled and sliced from stem to blossom 1
Young ginger, julienne 1/2 cup
Woodear mushrooms, soaked in water, rough cut 1 cup
Spring onions, cut into 1 inch pieces1/2 cup
Red spur chili peppers, sliced length wise 1
Green spur chili peppers, sliced length wise 2
Sugar 1 tsp.
Fish sauce 2 tbsp.
(4 servings)

PREPARATION

1. Heat oil in a pan and as soon as it's hot add onion pieces. Cook briefly then add sliced chicken, stirfry until done.

2. Add woodear mushrooms, ginger, two kinds of spur chili peppers and season with fish sauce and sugar.

3. Add spring onions and stir mix quickly. Spoon this stirfry onto a plate and serve.

Fried Rice with Egg (KHAO PHAT KHAI ข้าวผัดไข่)

INGREDIENTS :

Left over rice, at room temperature 1 1/2 cup
Vegetable oil 1/2 cup
Egg 1 whole
Spring onions, chopped 6
Fish sauce 2 - 3 tbsp.
Ground white pepper 1 tbsp.
(1 servings)

preparation

1. Heat oil in a wok or saute pan. While the oil is heating, beat the egg in a bowl.

2. Add the beaten eggs to the hot oil and scramble to a soft scramble stage by stirring constantly.

3. Add cold (left over) rice to the wok or saute pan and stirfry to heat up the rice and spread the scrambled egg evenly over the rice.

4. Once the rice is hot, add chopped spring onions. Toss and season with fish sauce and pepper. Serve this fried rice with sliced cucumber and spring onions. This dish usually accompanies other main dishes which are eaten Thai style.

Stir Fry Salmon with Leeks (Pla Salmon Phat Ton Krathiam ปลาแซลมอนผัดต้นกระเทียม)

INGREDIENTS:

300 grams salmon fillet, cut into slices
2 leeks
10 big-size garlic, peeled
1 tbsp fried chopped garlic
5 cloves garlic
3 chopped coriander roots
7 black peppercorns
1 tsp ground pepper
1 tbsp oyster sauce
2 tsp seasoning sauce
1/4 cup chicken stock
1 tbsp vegetable oil

PREPARATION:
1. Combine garlic, black pepper and coriander roots in a motar & pestle and pound well to obtain a smooth paste.

2. Wash the leeks well, cut the stems diagonally into slices about 72 cm thick and cut the leaves into 1" lengths.

3. Sauté the coriander paste over medium heat until fragrant, add the fish and stir-fry until done. Pour in the stock, stirring well. Season with oyster sauce and seasoning sauce and sprinkle pepper to taste.

4. Add the leeks and garlic bulbs, stirring to combine. Arrange on a dish, and scatter the fried garlic over the dish before serving. Some green leaves of the leek can be added as a garnish.

Stir Fry Prawns in Red Curry (Kung Phat Phet กุ้งผัดเผ็ด)

INGREDIENTS:

10 prawns
1.5 cup coconut milk
2 tbsp red curry paste
2 tbsp fish sauce
1 tsp palm sugar
1 tbsp kaffir lime leaves, finely shredded

PREPARATION:

1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact.

2. Sauté the curry paste in I cup coconut milk over medium heat until fragrant and some oil appears on surface. Add the prawns and stir-fry until done.

3. Season with fish sauce and sugar stir to mix well. Add the remaining coconut milk, and stir again.

4. Transfer to a serving dish and sprinkle with shredded kaffir lime leaves and red chili as a finishing touch before serving.

Stir Fry Snow Peas with Prawns (Thua Lantao Phat Kung ถั่วลันเตาผัดกุ้ง)

INGREDIENTS:

300 grams snow peas
200 grams prawns
1 tbsp chopped garlic
1 tsp sugar
2 tsp fish sauce
1 tbsp oyster sauce
1/4 cup chicken stock
2 tbsp vegetable oil

PREPARATION:

1. Clean the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Wash the peas, trim off both ends and remove the strings along the edges.

2. Fry the chopped garlic in oil until fragrant, add prawns and sauté until done. Then, add the peas and stir-fry until cooked through, but still crispy.

3. Season to taste with fish sauce, oyster sauce and sugar Add chicken stock and stir well. Transfer to a serving dish and serve.

Cashew Nuts Chicken (ไก่ผัดเม็ดมะม่วง)

Ingredients:

1cup chicken fillets
½ cup fresh mushroom (or straw mushroom)
3 tbsp vegetable oil
½ cup unsalted cashew nuts
1 onion, chopped
1 green onion, cut into 2 cm long pieces
1 tbsp fish sauce
2 teaspoons sugar
1 tbsp dark sweet soy sauce

Instructions:

1. Heat oil in a wok or a pan, add cashew nuts and roast until golden. Take nuts out of the wok and drain on a paper tissue.

2. Turn on the heat to medium high, add chicken and stir-fry for two minutes.

3. Add onions, green onion, mushrooms and cashew nuts and stir-fry.

4. Reduce heat and season with fish sauce, dark soy sauce sauce and sugar.

Seafood Spicy Salad Seafood Recipe

INGREDIENTS:

200 grams prawns
300 grams mussels
3 squid
200 grams crap claws
1 onion, cut into wedges
1 celery, cut into short lengths

PREPARATION:

1. To make the spicy dressing; pound the chilies roughly (use a pestle and mortar) and transfer to a bowl. Add in the remaining ingredients, and stir well.

2. Wash the prawns, shell and de-vein. Remove the heads, but keep the tails intact. Clean the squid, removing any inedible parts. Make a criss-cross pattern with a knife, and cut into pieces. Clean the mussels, drain and set aside.

3. Bring the water to a boil over high heat, blanch the prawns, squid, mussels and crab claws one at a time for two minutes. Sock in a cold water for a few minutes and drain.

4. Discard the mussel shells and put the mussels into a mixing bowl. Add the remaining ingredients and the spicy dressing and toss well. Arrange on a serving dish, garnish with sprigs of celery and serve.

Spicy Triple Flavor Fish (Pla sam rod ปลาสามรส)

Ingredients

grouper or any marine fish 400 g 
red chilli 5  
finely sliced garlic 1 tbsn 
finely chopped coriander root 1 tbsn 
finely chopped galangal ½ tbsn 
finely sliced shallot 2 tbsn 
sugar ¼ c 
fish sauce 2 tbsn 
vinegar 2 tbsn 
tamarind juice 3 tbsn 
cooking oil ¼ c 

Preparation :

1. In case whole fish is used, scale, gut and rinse clean thoroughly. Score in strips on both sides. If fish steak is used, wash thoroughly. And drain well. 

2. Put wok over medium heat. Pour in cooking oil just enough to cover fish. When oil is very hot, add fish and fry until golden brown and crispy on both side. Remove from heat and drain well. 

3. Pound read large bird’s-eye chilli, garlic, coriander root, galangal and shallot together until smooth. 

4. Heat oil in wok using high heat. Add chilli paste in ( 3 ). Fry until fragrant. Add sugar, fish sauce, vinegar and tamarind juice to taste and stir fry. 

5. Pour mixture in ( 4 ) over fish. Serve garnished with coriander.

Fried Fish Cakes (Tod Mun Pla ทอดมันปลา)

Ingredients

fish, finely minced (Pla Krai)   1 kg. 

egg 1

string beans, finely chopped 2 ½ c.

kaffir lime leaves, slivered 7  

dried chillies, seeded and soaked 10  

shallots 10  

krachai, shredded 5  

slices galangal, finely chopped 5  

stalks lemon grass, finely chopped 2  

coriander roots   4-5  

kaffir lime rind, grated 1 ½ tsp.

ground peppercorn 1 tsp. 

salt 1 tsp.

shrimp paste ½ tsp.

vegetable oil for frying  


Preparation :

1. Pound dried chillies, lemon grass, galangal, krachai, coriander root and kaffir lime rind together until smooth. Add shallots and pound until smooth again. 

2. Knead minced fish by tossing against inside of mixing bowl to make firm paste, adding salt water while kneading. Fold in the mixture in 1. to the paste. Knead in salt, egg and kaffir lime leaves. 

3. Heat oil over low heat until hot. Form fish mixture into firm balls and flatten a little. Deep fry until cooked. Drain and remove to serving plate. Served accompanied with fresh vegetables and dipping sauce. 

Note : Add ground roasted peanuts into dipping sauce before serving.

Spring Roll (Por pia tod ปอเปี๊ยะทอด)

INGREDIENTS

wonton pastry, 6-inch diameter 12 sheets
finely minced pork 1/4 c.
finely minced shrimp 1/4 c.
glass noodles, soaked in water and cut into 1-inch pieces 1/4 c.
ear mushrooms, finely sliced 1/4 c.
coriander root, garlic and pepper 1 tbsn.
wheat flour 2 tbsn.
water 2 tbsn.
cooking oil 1 tbsn.
egg 1

Preparation :

1. In a mixing bowl, dissolve wheat flour with water until condensed. 
2. In a wok, pour cooking oil over a low heat. Add coriander root, garlic, and pepper. Fry until delicious aroma over a medium heat to low. 
3. Add pork and shrimp and continue frying until well mixed and dried. Lift from a wok. Place wonton pastry sheet, put filling in the middle, and roll forward. 
4. Wrap both ends and continue rolling. Close both ends with wheat flour. In a wok, pour vegetable oil over a medium heat. When heat, deep-fry spring roll until golden and crispy. Lift     from the wok and let it drain then serve.

Goong Tod Kra Thiam Phrik Thai (กุ้งทอดกระเทียมพริกไทย - Shrimp with garlic pepper)

INGREDIENTS

3 shrimps shelled and deveined
2 tsp. chopped garlic
1 tbsp. scallion, cut into pieces
2 tsp. thin soy sauce
1 tsp. oyster sauce
¼ tsp. sugar
¼ tsp. ground pepper
2 ½ tbsp. vegetable oil

METHOD

1.Stir fry garlic in the oil over medium heat. Add the shrimps and toss until they are coated with garlic.

2.Season with thin soy sauce, ground pepper, oyster sauce and sugar.

3.Add the scallion and mix well.

4.Serve on the plate with steamed vegetables.

Pla-meuk Pad Nam Prik Pao (ปลาหมึกผัดน้ำพริกเผา - Stir-Fried Squid with Roasted Chili Paste)

Ingredients

350 grams squid, cut into well pieces 

50 grams spring onion, cut into 1/2" long 

2 red or yellow chilies, cut diagnally 

1/2 onion, sliced 

1 1/2 teaspoon roasted chili paste 

1 teaspoon soy sauce 

1/2 teaspoon sugar 

cooking oil 

coriander leaves (for garnishing)

Preparations

1. Heat oil in a wok over medium heat. Add squid and onion together, stir quickly until nearly cooked. (Be careful not to overcook. You will get the best taste of squid only when the squid is nearly cooked.) 

2. Add roasted chili paste, soy sauce, green onion, chilies, sugar and stir fry for another 2 minute and until all ingredients mixed well. 

3. Transfer to a serving dish. Garnish with coriander leaves on top and serve immediately with steamed rice.

Moo Ping (หมูปิ้ง - Thai Grilled Pork)

Ingredients

450 grams pork, slice into thin and long strips 

2 tablespoons sugar 

1 teaspoon salt 

3 cloves garlic, minced 

1 tablespoon coconut milk 

1 tablespoon fish sauce 

1 package bamboo skewer

Preparations

1. Marinade all ingredients together about 2-6 hours before grilling (depending on how much time you have, longer marinade time will make the pork more aromatic and delicious).

2. When the pork is ready, thread a skewer through the pork. Grill the pork until it is well done. While barbequing, brush pork with marinade. 

3. When done, serve with fresh vegetables and slices of cucumber and tomato.

4.Thai people love to eat this dish with Sticky Rice. In this case, you can also serve with Sticky Rice

Hoy Tord (หอยทอด - Thai Fried Mussels with Eggs)

Ingredients

10-15 green mussels

1 egg, beaten

2 tablespoons tapioca flour

1 tablespoon rice flour

1 tablespoon limewater

1 tablespoon minced garlic

1 tablespoon fish sauce

1/2 teaspoon sugar

1 tablespoon soy sauce

1/2 cup bean sprout

1/2 teaspoon pepper powder

1 tablespoon scallion, chopped

3 tablespoons water

cooking oil

coriander leaves (for garnishing)

Dipping Sauce :

Mix all below ingredients in a small pot and heat it until boiling. Remove and set aside.
1/4 cup chili sauce

1/2 tablespoon sugar

1/4 teaspoon salt

2 tablespoons white vinegar

2 tablespoons water

Preparations
1. Wash green mussels with clean water. Then scald it in boiling water. Remove and drain. Then remove shell, and set aside.

2. In a medium-sized bowl, add tapioca flour, rice flour, limewater and water together. Stir until mixed well.

3. Heat oil in a fry pan until hot. Pour in the flour mixture in the pan and add the green mussels over the mixture. Do not stir or try to flip it until nearly cooked.

4. Pour beaten egg over the mixture. Fry until the mixture is golden brown. Then turn it over to another side and fry until cooked. Remove from heat and transfer to a serving plate.

5. Heat oil in a fry pan until hot. Add garlic and stir until fragrant. Then add bean sprouts, scallion, soy sauce and sugar. Stir until cooked well then transfer to a serving plate (besides fried mussels).

6. Sprinkle with pepper powder and coriander leaves. Serve immediately with dipping sauce.

Pla Tod Num-pla (ปลาทอดน้ำปลา - Fried Fish with Fish Sauce)

Ingredients

1 fish (any meaty white fish) weight 400-500 grams (or fish fillets) 

2 teaspoons oyster sauce 

1 tablespoon fish sauce 

1 teaspoon sugar 

cooking oil 

fresh vegetable (tomato, cucumber, cabbage, etc. for garnishing)

Preparations
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster. 

2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up. 

3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate. 

4. To make the sauce : Heat one tablespoon of the leftover oil (after deep frying fish). Wait until hot then add sugar, fish sauce, and oyster. Stir until mixed well then remove from heat. 

5. Garnish the fresh vegetables with fried fish. Before serving, pour the sauce on top of fried fish then serve immediately with hot steamed rice.

Kai Toon (ไข่ตุ๋น - Thai Steamed Eggs)

Ingredients

4 eggs, beaten 

1/2 cup tomato, cube 

1 tablespoon soy sauce (of fish sauce) 

2 cups chicken stock (or water) 

1 tablespoon scallion, finely chopped 

1/2 teaspoon pepper powder 

1 teaspoon fried garlic (optional) 

coriander leaves (for garnishing)
 
Preparations
1. Beat the eggs in the medium-sized bowl. Add the chicken stock (or water), tomato, pepper powder and soy sauce. Stir until all ingredients mixed well. 

2. Heat water in a steamer. Wait until boiling, then place the bowl and turn down to medium heat. Steam for 15 minutes or until cooked. 

3. Remove from heat. Sprinkle with chopped scallions and coriander leaves (and fried garlic : optional). Serve immediately with hot steamed rice.

Green Papaya Salad (Som Tum)

Green papaya Mixed with fish sauce And chile peppers You bet! It is a wonderful traditional Thai side dish that is exceptionally good with barbecued chicken and other meat dishes.

Ingredients:
4 medium red and green chilie peppers
2 large cloves garlic, skinned
1 cup green or string beans, cut 1" pieces
6 cherry tomatoes, cut each in half
2 teaspoons ground peanuts (optional)
2 tablespoons small dried shrimp
1 green papaya meat grated

Dressing:
5 tablespoons lime juice
3 tablespoons fish sauce
3 tablespoons sugar
4 tablespoons finely ground dried shrimp

Preparation:
Combine the dressing ingredients in a small bowl except dried shrimp and set aside. Using a mortar and pestle, pound chilies and garlic to coarse texture. Add papaya, green beans, tomatoes and pound 1-2 minutes longer, mixing with a spoon while pounding. Add dried shrimps, peanuts, dressing and mix well. Serve immediately.

Note: take care when you grate the papaya that none of the portion next to the seeds gets in since it has better taste.

Drunken Chicken Wings (Peek Gai Lao Daeng)

Ingredients
1.5 pounds chicken wings

Marinade
1 tablespoon fish sauce
1/4 cup thinly sliced lemongrass
10-15 cloves garlic, crushed
1 tablespoon freshly milled black pepper
1 tablespoon chopped Thai chile peppers
1/4 cup chopped coriander/cilantro (including roots if possible)
1/4 cup tomato ketchup
1/4 cup whisky (preferably bourbon or rice whiskey)

MethodMix the marinade, stir the wings until thoroughly coated and leave to marinate for 12-24 hours in the fridge.

Barbecue or grill the wings over fairly high heat until cooked through.

Serve with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part hot chili sauce.

Barbecue Chicken (Gai Yang)

Thai barbecued chicken is a bright red color and full of amazing flavor. This recipe by Puangpen Prescott is no exception...make sure to have plenty of the dipping sauce on hand for other dishes as well. It is even great on chicken wings.

Barbecue Chicken (Gai Yang)
Ingredients:

3 whole young chicken, clean, rinse and patted dry
2 small oranges or limes
2 tablespoons salt
2 tablespoons mixture of coriander root and black pepper and garlic pounded fine
6 tablespoons light soy
3/4 cup beer or wine

Rub chickens with halved oranges or limes and follow with salt. Marinate chickens in the mixture of coriander root, pepper, garlic, light soy and wine for 2-3 hrs. Grill on medium low heat charcoal fire till done. The skin of the chicken should be crisp and light brown.

Dipping sauce
4 large red chili peppers with seeds discarded
12 very fresh small chili pepper ( phrig khee hnu )
4 small cloves of garlic
1/2 teaspoon salt
1/2 cup vinegar
1 tablespoon sugar

Pound the first 4 ingredients together just till shredded. Add the last 3 ingredients and mix well. Beware this is very hot. You can reduce the amount of phrig khee hnu to tone down the heat.

Chicken green curry (Kang keaw wan kai)

Ingredients

1 tbsp vegetable oil

2 tbsp green curry paste (according to taste)

1 tbsp soft dark brown sugar

1-2 thick stalks lemongrass, fat ends bashed with a rolling pin (optional)750g/1½lb skinless, boneless chicken, cut into chunks (use breast and/or leg meat)

6-8 kaffir lime leaves, torn into pieces (if unavailable, use the grated zest of 1 lime)

400ml/14fl oz coconut milkgood shake of Thai fish sauce or light soy saucesmall handful of coriander, roughly chopped

½-1 lime, juice only

PREPARATION

1. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, if using. Reduce the heat slightly and stir in the chicken pieces and lime leaves or zest until coated in the paste. Add the coconut milk, fish sauce or soy sauce and bring to a simmer, cooking for 25-30 minutes until thickened slightly. Stir in the coriander and lime juice. Check for seasoning, adding more fish sauce or soy sauce if needed.

2. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it's slightly cooler. Serve with lots of fragrant Thai jasmine rice.

Omelette in clear soup (Kaeng Jeut Khai Jiao)

INGREDIENTS:

3-4 eggs
1-2 lettuce plants
1 tsp dried salted vegetable
1 coriander plant
1 tsp chopped garlic
1/2 tsp ground pepper
2-3 tbsp fish sauce
5 cups soup stock or water
4 tbsp cooking oil

PREPARATION:

1. Bring the stock to a boil. If you wish to add pork, drop small lumps of the ground meat into the stock.

2. Beat the eggs and fry in a wok until firm. Now, move the egg off to one side, put in the garlic, and sauté until fragrant and golden. Next, return the eggs to the middle, break up with the spatula into pieces, transfer the contents of the wok to the pot, and when the stock returns to a boil, add the fish sauce.

3. Place lettuce leaves in a bowl, dip the soup into the bowl sprinkle with The pepper, coriander greens, and dried salted vegetable, and serve hot.