Tag: thaifood

Thai Holy Brazil stir fry (Pad Gra Pow)

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Pad Gra Pow video recipe

Ingredients
  • 3 to 4 tablespoons oil
  • 3 Thai bird or holland chilies, de-seeded (if desired) and thinly sliced
  • 3 shallots, thinly sliced
  • 5 cloves garlic, sliced
  • 1 pound ground chicken
      Coupons 
  • 2 teaspoons sugar or honey
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • ⅓ cup low sodium chicken broth or
Instructions
  1. In a wok over high heat, add the oil, chilies, shallots and garlic, and fry for 1-2 minutes. Add the ground chicken and stir-fry for 2 minutes, breaking up the chicken into small bits.
  2. Add the sugar, soy sauce, and fish sauce. Stir-fry for another minute and deglaze the pan with the broth. Because your pan is over high heat, the liquid should cook off very quickly. Add the basil, and stir-fry until wilted. Serve over rice.

Thai desserts

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Pad Thai

Pad Thai video recipe

  • 4 ounces fettuccine-width rice stick noodles
  • ¼ cup peanut oil
  • 1 to 4 tablespoons tamarind paste
  • ¼ cup fish sauce (nam pla)
  • ⅓ cup honey
  • 2 tablespoons rice vinegar
  • ½ teaspoon red pepper flakes, or to taste
  • ¼ cup chopped scallions
  • 1 garlic clove, minced
  • 2 eggs
  • 1 small head Napa cabbage, shredded (about 4 cups)
  • 1 cup mung bean sprouts
  • ½ pound peeled shrimp, pressed tofu or a combination
  • ½ cup roasted peanuts, chopped
  • ¼ cup chopped fresh cilantro
  • 2 limes, quartered

PREPARATION

  1. Put noodles in a large bowl and add boiling water to cover. Let sit until noodles are just tender; check every 5 minutes or so to make sure they do not get too soft. Drain, drizzle with one tablespoon peanut oil to keep from sticking and set aside. Meanwhile, put 1 tablespoon tamarind paste, fish sauce, honey and vinegar in a small saucepan over medium-low heat and bring just to a simmer. Taste and add more tamarind paste if desired. It should be piquant, but not unpleasantly sour. Stir in red pepper flakes and set aside.
  2. Put remaining 3 tablespoons oil in a large skillet over medium-high heat; when oil shimmers, add scallions and garlic and cook for about a minute. Add eggs to pan; once they begin to set, scramble them until just done. Add cabbage and bean sprouts and continue to cook until cabbage begins to wilt, then add shrimp or tofu (or both).
  3. When shrimp begin to turn pink and tofu begins to brown, add drained noodles to pan along with sauce. Toss everything together to coat with tamarind sauce and combine well. When noodles are warmed through, serve, sprinkling each dish with peanuts and garnishing with cilantro and lime wedges.