"Ga Pow" is the Thai word for basil. This dish is basically stir-fried basil with the meat of your choice.
Ingredients:
1 pound ground chicken
2 tablespoons chopped garlic
2 tablespoons chopped shallots
2 jalapenos\
1/4 cup fish sauce
2 tablespoons palm sugar
1 cup basil leaves (or mint leaves)
1/2 bell pepper, cut into strips
1 teaspoon peppercorns
Directions:
Grind the garlic, shallots, and peppercorns into a paste. Put the paste into a medium sized skillet, and stir-fry the paste for about 15 seconds. Add in the chicken and the remaining ingredients, and stir-fry for 3 minutes, or until the chicken is thoroughly cooked.
Serve either over rice, as a meal - or by itself
"Pad See You" - Thai Soy Sauce Noodles
This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce- sounds kind of plain, but it is truly delicious.
Ingredients:
8 oz of meat (beef, chicken, pork, or seafood)
8 oz noodles of your choice (normally fresh rice noodles are used)
1 tablespoon fish sauce
1 tablespoon palm sugar (or substitute regular sugar)
1 tablespoon oyster sauce
3 tablespoons soy sauce
1 cup broccoli cut
Additional Ingredients for marinade of meat:
1 egg
2-3 cloves of garlic, crushed
1 tablespoon oyster sauce
1 tablespoon cornstarch
1 tablespoon rice wine
1 tablespoon palm sugar
1 tablespoon sesame oil
1 teaspoon black pepper.
Preparation:
1. Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour.
2. Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.
Directions:
You will need a medium to large sized skillet. Grease the skillet with the oil of your choice, and then cook the meat until it is almost done. Then add in the rest of the ingredients, and stir-fry for about 2 minutes.
"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 bean sprouts on the side as well as a sprig of cilantro on top.
"Tom Yum Goong" - Spicy Shrimp Soup
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.
"Khao Soy" (Chiang Mai Noodles)
This is the fettuccini Alfredo of Thailand!
It consists of a creamy curry sauce that is served over egg noodles. This particular dish is named after the Northern Thai city from which it was created: Chiang Mai.
Ingredients:
4 ounces fresh egg noodle
1 tablespoon chopped garlic
1 tablespoon red curry paste
1/2 cup of coconut milk
4 ounces of ground pork
1 cup chicken stock
1 tablespoon curry powder
1 pinch of turmeric powder
2 tablespoons of fish sauce
1 teaspoon lime juice
Note:
The egg noodles should be fresh. If you cannot find fresh egg noodles, you may substitute almost any other noodle you desire. However if you intend to use dried noodles, remember to soak them first for 20 minutes.
Directions:
Here is the two step plan. You should be doing these simultaneously.
Step 1
Bring a medium sized pot of water to a boil.
Cook the noodles for roughly 20 seconds.
Strain the noodles, and put them on your plate
Step 2
In a medium sized saucepan, heat the coconut milk on low heat, and slowly stir in the curry paste. When it begins to simmer, add in the remaining items, except for the pork. Wait about 1 minute, then add in the pork, and cook until the pork is done (not pink in the middle)
Pour the sauce over the noodles, and voila!
Pineapple Fried Rice
This is an all-around favorite. You will find this dish on almost every Thai restaurant's menu.
It is also fun to make, because you can actually serve in the pineapple!
Ingredients:
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice
Directions:
1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.
"Goong Gah Tee-em" (Garlic Shrimp)
Goong Gah Tee-em is a fairly basic dish. It is easy to prepare, and almost always comes out delicious, no matter who cooks it! This dish is usually served with rice. It is not a meal in itself per say, but it is normally served as part of a typical Thai meal, alongside several other dishes.
Here's what you need:
8 cloves of garlic, crushed to release their flavor
2 tablespoons fish sauce
2 tablespoons coriander root, minced
1 lemon
1 1/2 tablespoons brown sugar
1/2 teaspoon sugar
1 - 2 pounds shrimp (you can use any size you desire)
Vegetable Oil
Here's how to do it:
First you are going to need to make a marinade. Combine the garlic, coriander root, fish sauce, brown sugar, and pepper. Add in the shrimp and let it sit for half an hour.
When your thirty minutes have passed, heat 2 tablespoons of oil in a medium sized frying pan. Toss in the shrimp, and stir-fry them until they turn pink. Squeeze a little lemon juice into the mixture, and serve garnished with some sliced tomatoes and cucumbers.
Let me know how you like these!
Eat, Love and enjoy,
Chef Brandon Bretz
