The Everything Thai Cookbook Part 14

Panang Mussels with Noodles

Flowered Lime Noodles

Poached Chicken Breast with Peanut Sauce and Noodles

Thai Noodles with Chicken and Pork

Spicy Egg Noodles with Sliced Pork

Curried Rice Noodles with Tofu and Egg

Broccoli Noodles with Garlic and Soy

Pad Thai 8 ounces rice noodles 2 tablespoons vegetable oil 56 cloves garlic, finely chopped 2 tablespoons chopped shallots cup cooked salad shrimp cup fish sauce cup brown sugar 68 teaspoons Tamarind Concentrate (see recipe on page 18) cup chopped chives cup chopped roasted peanuts 1 medium egg, beaten 1 cup bean sprouts Garnish: 1 tablespoon lime juice 1 tablespoon Tamarind Concentrate 1 tablespoon fish sauce cup bean sprouts cup chopped chives cup coa.r.s.ely ground roasted peanuts 1 lime cut into wedges 1. Soak the noodles in water at room temperature for 30 minutes or until soft. Drain and set aside.

2. Heat the vegetable oil in a wok or skillet over medium-high heat. Add the garlic and shallots, and briefly stir-fry until they begin to change color.

3. Add the reserved noodles and all the remaining ingredients except the egg and the bean sprouts, and stir-fry until hot.

4. While constantly stirring, slowly drizzle in the beaten egg.

5. Add the bean sprouts and cook for no more than another 30 seconds.

6. In a small bowl mix together all of the garnish ingredients except the lime wedges.

7. To serve, arrange the Pad Thai on a serving platter. Top with the garnish and surround with lime wedges.

Serves 24 Anyone who has ever eaten in a Thai restaurant has probably had this most famous of Thai noodle dishes. The actual sauce has a rather sweet taste offset by the garlic and peanuts.

Fire Noodles 1520 (or to taste) Thai bird chilies, stemmed and seeded 510 (or to taste) cloves garlic 1 pound presliced fresh rice noodles (available at Asian grocery stores and on the Internet) 2 tablespoons vegetable oil 2 whole boneless, skinless chicken b.r.e.a.s.t.s, cut into bite-sized pieces 2 tablespoons fish sauce 2 tablespoons sweet black soy sauce 1 tablespoon oyster sauce 1 teaspoon white pepper 1 tablespoons sugar 1 (8-ounce) can bamboo shoots, drained 1 cups loose-packed basil and/or mint 1. Place the chilies and garlic cloves in a food processor and process until thoroughly mashed together; set aside.

2. Bring a kettle of water to a boil. Place the noodles in a large colander and pour the hot water over them. Carefully unfold and separate the noodles; set aside.

3. Heat the oil in a wok or large skillet over medium-high heat. When it is quite hot, carefully add the reserved chili-garlic mixture and stir-fry for 15 seconds to release the aromas.

4. Raise the heat to high, add the chicken, and stir-fry until it begins to lose its color, about 30 seconds.

5. Stir in the fish sauce, soy sauce, oyster sauce, white pepper, and sugar.

6. Add the noodles and continue to stir-fry for 30 seconds, tossing them with the other ingredients.

7. Add the bamboo shoots and cook for another minute.

8. Turn off the heat and add the basil.

[image]Cooling Down If you bite into a chili that is just too hot to handle, try sucking on a spoonful of sugar or sucking on a hard candy.

Serves 46 These noodles live up their name - they are not for the faint of heart! The thick, lush noodles somehow have the ability to stand up to the power of the superhot Thai bird chilies and their garlic sidekick.

Rice Stick Noodles with Chicken and Vegetables Noodles: 8 ounces rice stick noodles 2 tablespoons vegetable oil 1 tablespoon sweet black soy sauce Chicken and vegetables: 2 tablespoons vegetable oil 4 cloves garlic, chopped 1 large whole boneless, skinless chicken breast, cut into bite-sized strips pound broccoli, chopped 1 small onion, finely sliced 1 cups sliced j.a.panese eggplant teaspoon Tabasco 2 tablespoons fish sauce 2 tablespoons Yellow Bean Sauce (see recipe on page 9) 3 tablespoons brown sugar cup chicken broth 1 tablespoon cornstarch mixed with 1 tablespoon water 1 cup bean sprouts [image] cup sliced green onions cup sliced green onions 1 small red bell pepper, seeded and cut into strips

Serves 24 Rice noodles don't really have a Western equivalent. Silky smooth and a bit chewy, these rather flavorless delights absorb the flavors of the other ingredients, becoming one with the dish.

Noodles: 1. Soak the noodles in warm water for 15 minutes or until soft; drain.

2. Place a wok over medium-high heat and add the vegetable oil. When the oil is hot, add the noodles and stir-fry vigorously until they are heated through, about 45 seconds to 1 minute.

3. Add the soy sauce and continue to stir-fry for 1 more minute.

4. Place the noodles on a serving platter, covered in foil, in a warm oven until ready to serve.

Chicken and vegetables: 1. Place a wok over medium-high heat and add the vegetable oil. When the oil is hot, add the garlic and stir-fry briefly to release its aroma.

2. Add the chicken and cook until it starts to become opaque.

3. Add the broccoli and stir-fry for 30 seconds.

4. Add the onion and eggplant and stir-fry for 2 minutes.

5. Add the Tabasco, fish sauce, yellow bean sauce, and sugar. Stir-fry for 1 minute.

6. Add the broth, cornstarch mixture, bean sprouts, green onions, and red bell pepper; cook until vegetables are tender-crisp.

7. To serve, ladle the chicken and vegetable mixture over the reserved noodles.

[image]Thai Rice Noodles Thai rice stick noodles have a transparent appearance, a slightly chewy texture, and almost no flavor, which makes them great for absorbing dressings and sauces. They are also known as rice vermicelli. Cellophane noodles look similar to rice sticks, but are made of mung bean flour. They are also known as bean threads, silver threads, and s.h.i.+ning noodles. Before boiling or stir-frying either cellophane or rice stick noodles, they are first soaked in hot water for a few minutes and then cut to the desired length with scissors. Both products can also be fried without soaking, creating a crunchy topping or snack.

Chiang Mai Curried Noodles cup coconut milk 1 tablespoon Red Curry Paste (see recipes in Chapter 1) 1 tablespoon chopped garlic 1 tablespoon curry powder Pinch of turmeric powder 2 tablespoons fish sauce Pinch of sugar 1 teaspoon lime juice pound ground pork 4 ounces rice noodles, soaked in water for 20 to 30 minutes or until soft Lime wedges, for garnish 1. Heat the coconut milk in a wok or heavy skillet over medium heat. Stir in the curry paste and cook until aromatic and a thin film of oil separates out.

2. Add the garlic and cook for about 30 seconds. Add the remainingingredients except the pork, noodles, and limes, and cook until the sauce thickens slightly, stirring constantly.

3. Add the pork and continue to stir until the meat is cooked through. Reduce heat and keep the sauce warm.

4. Bring a pan of water to a rolling boil. Place the noodles in a wire basket or strainer and dip the noodles in the water for 10 to 20 seconds. Drain the noodles and transfer to serving plate.

5. Pour the sauce over the noodles. Serve with lime wedges.

[image]Thai Noodle Meals Ground meat is commonly used in Thai noodle dishes, not only for flavor, but for textural contrast with the noodles.

Serves 12 The combination of red curry paste, yellow curry powder, and gold turmeric produces a lovely orange-tinged sauce in this dish.

PanFried Noodles pound fresh lo mein noodles or angel hair pasta cup minced chives 2 tablespoons (or to taste) prepared chili-garlic paste 3 tablespoons vegetable oil, divided Salt to taste 1. Boil the noodles in a large pot for no more than 2 to 3 minutes. Drain, rinse under cold water, and drain again.

2. Add the chives, chili paste, 1 tablespoon of the oil, and salt to the noodles; toss to coat, and adjust seasonings.

3. In a heavy-bottomed 10-inch skillet, heat the remaining oil over medium-high heat. When it is hot, add the noodle mixture, spreading evenly. Press the noodles into the pan with the back of a spatula. Cook for approximately 2 minutes. Reduce heat and continue to cook until the noodles are nicely browned. Flip the noodles over in 1 piece. Continue cooking until browned, adding additional oil if necessary.

4. To serve, cut the noodles into wedges.

[image]Noodles of Fun Other Asian noodles include mein, which are Chinese in origin and are similar to Western egg noodles. They are made with wheat flour, water, and egg, and come fresh, dried, or frozen. j.a.pan also has a variety of noodles, including buckwheat Soba, thin wheat Somen, and thicker, rounder Udon, to name a few.

Serves 68 People are always amazed when I tell them that the wedge on their plate is noodles! They are crispy on the outside and still noodlelike inside. I like to serve this with anything grilled or roasted.

Clear Noodles with Baked Shrimp 1 7-ounce package rice noodles 2 cloves garlic, chopped cup chopped cilantro 2030 black peppercorns 1 tablespoon vegetable oil 1 medium onion, thinly sliced 1 teaspoon sugar 1 tablespoon soy or fish sauce Sesame oil to taste 6 large shrimp, sh.e.l.l on, rinsed and patted dry 1. Soak the noodles in hot water until soft, about 10 minutes. Drain and set aside.

2. Using a mortar and pestle or a food processor, thoroughly combine the garlic, cilantro, and peppercorns.

3. Add the vegetable oil to a wok or large skillet over low heat. Add the garlic mixture and stir-fry for 1 minute. Add the sliced onion and continue cooking until the onion is tender, then turn off the heat.

4. Add the sugar, soy sauce, and a few drops of sesame oil to the wok; stir to combine. Add the noodles and toss to coat. Pour the noodle mixture into an ovenproof baking dish. Place the whole shrimp on top of the noodles, cover the dish, and bake for 20 minutes in a 400-degree oven. Serve immediately.

[image]Thai Table Setting A traditional Thai table setting includes only a fork and spoon. The fork is used to push the food onto the spoon, not to place food into the mouth. Only a spoon is used for this.

Serves 2 Traditionally, this Chinese-inspired dish would be baked in a clay pot, making for a spectacular presentation.

Sesame Noodles with Veggies 2 tablespoons vegetable oil 2 cloves garlic, minced 2 cups broccoli, cut into bite-sized pieces 1 red bell pepper, seeded and cut into strips 2 tablespoons water 8 ounces egg noodles 4 ounces tofu, cut into bitesized cubes 1 tablespoon sesame oil 23 tablespoons soy sauce 23 tablespoons prepared chili sauce 3 tablespoons sesame seeds 1. Heat the oil in a large Saute pan or wok over medium heat. Add the garlic and saute until golden, approximately 2 minutes.

2. Add the broccoli and red bell pepper, and stir-fry for 2 to 3 minutes. Add the water, cover, and let the vegetables steam until tender, approximately 5 minutes.

3. Bring a large pot of water to boil. Add the noodles and cook until al dente; drain.

4. While the noodles are cooking, add the remaining ingredients to the broccoli mixture. Remove from heat, add the noodles, and toss to combine.

Serves 24 Sesame oil is a standard ingredient in most Asian cuisines but is not as common in Thai cooking. However, here it pairs well with the other ingredients to create a subtle perfumed quality Panang Mussels and Noodles 1 pound Asian egg noodles 2 tablespoons vegetable oil 1 teaspoon Black Bean Paste (see recipe on page 10) 1 medium onion, chopped 6-8 stalks celery, chopped cup white wine 2 cups chicken broth 1 pound mussels, washed and debearded 1. Bring a large pot of water to a boil over high heat. Add the noodles and cook until al dente. Rinse the noodles under cold water and set aside.

2. Heat the oil in a large saute pan over medium heat. Add the Black Bean Paste, onion, and celery, and saute for 5 minutes.

3. Add the wine and chicken broth, and bring to a boil.

4. Add the mussels and reduce heat to low; cover and steam for 5 minutes.

5. To serve, divide the noodles between 4 soup plates. Divide the mussels between the plates (discarding any that have not opened) and pour the broth over the top.

Serves 4 The white wine pairs with chicken stock in this dish to form the base of the sauce. The Asian notes come from the Black Bean Paste. If you are a mussel fan, you are sure to think this is a winner.

Flowered Lime Noodles 8 ounces angel hair pasta 1 tablespoon salted b.u.t.ter 23 tablespoons lime juice 4 ounces grated Parmesan cheese Rose petals or other organic edible flowers Lime slices Black pepper 1. Bring a large pot of water to a boil over high heat. Add pasta and cook according to package instructions; drain.

2. Toss the pasta with b.u.t.ter, lime juice, and parmesan.

3. To serve, top with rose or flower petals and lime slices. Pa.s.s black pepper at the table.

Serves 4 Subtly flavored with lime juice and rose petals, this is not exactly a traditional Thai dish (the Parmesan gives it away), but it's so good I had to include it. If you are a purist, leave the cheese out.

Poached Chicken Breast with Peanut Sauce and Noodles [image]cup crunchy peanut b.u.t.ter 1 cups coconut milk 2 tablespoons fish sauce cup lime juice 2 teaspoons brown sugar 4 cloves garlic, minced Salt and pepper to taste cup chicken stock cup half-and-half 1 pound Chinese egg noodles (mein) 1 tablespoon peanut oil 1 tablespoon sesame oil 68 green onions, trimmed and thinly sliced 3 whole boneless, skinless chicken b.r.e.a.s.t.s, halved and poached 1 pound snow peas, trimmed and blanched 1. Combine the peanut b.u.t.ter, coconut milk, fish sauce, lime juice, brown sugar, garlic, salt, and pepper in a small saucepan over low heat. Cook until smooth and thick, stirring frequently.

2. Transfer to a blender and puree.

3. Add the chicken stock and half-and-half, and blend; set aside.

4. Bring a large pot of water to a boil. Add the noodles and cook until al dente. Drain, rinse under cold water, and drain again.

5. Toss the noodles with the peanut and sesame oils.

6. To serve, place some pasta in the middle of each serving plate. Spoon some of the peanut sauce over the pasta. Slice each chicken breast on the diagonal. Transfer 1 sliced breast to the top of each portion of noodles. Spoon some additional peanut sauce over the chicken. Surround the noodles with the snow peas. Garnish with the sliced green onions.

Serves 6 Using chicken satay as a starting point, this dish is a bit more upscale. It's a great luncheon or brunch item because it's not heavy or overpowering, but still rich in flavor.

Thai Noodles with Chicken and Pork For the sauce: cup peanut b.u.t.ter cup soy sauce 1 teaspoon minced garlic 3 tablespoons sesame oil 3 tablespoons honey 1 teaspoon hot chili oil teaspoon white pepper For the noodles: 1 pound dry flat Asian noodles 1 tablespoon vegetable oil 1 teaspoon sesame oil teaspoon minced garlic pound boneless, skinless chicken breast, sliced thin pound boneless pork tenderloin, cut into thin strips 1 large yellow onion, diced 6 ounces salad shrimp 68 green onions, trimmed, white portions sliced, green portions julienned 1. Place all of the sauce ingredients in a blender and process until smooth; set aside.

2. Bring a large pot of water to boil over high heat. Prepare the noodles according to package directions, drain, and stir in the sauce mixture, reserving cup; set aside.

3. Heat the oils in a large sautee pan over high heat. Add the garlic and sautee briefly.