Pad Thai (Thai Stir Fried Noodles)

Usually we've ordered this dish at the our favorite Thai restaurant. This time, I tried to make my self.

I added spices to make the taste same as what we always eat at the restaurant.

Instead of sprinkle chopped peanuts on top of the noodles, I added and mixed peanut butter cream with the sauce.

I didn't use tofu in this recipe, but you could add it as you wish.

Feel free to substitute chicken with shrimp, beef or tofu for the vegetarian version.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : Food Network modified by me

What you need:

4 ounces rice stick noodles

1 cup sliced chicken

2 cloves shallots, minced

3 cloves garlic, minced

2 whole eggs, beaten

1 cup sliced cube tofu, I used medium firm Tofu

2 teaspoons salted cabbage

3 ounces bean sprouts, divided, I substituted with sliced cabbage

1 to 2 tablespoons peanut oil, for saute

salt to taste

Sauce :

1/3 teaspoon tamarind paste, I used ground tamarind

2 tablespoons fish sauce

2 tablespoons palm sugar

1 tablespoon rice wine vinegar

1 spoonful peanut butter (optional)

chili paste, I used sambal oeleg

Garnish :

1 lime, cut into wedges

1/2 cup roasted salted peanuts, chopped, divided (optional)

What you need:

Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.

Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.

Place the rice stick noodles in a mixing bowl and cover with hot water.

Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside.

Cut the tofu into 1/2-inch wide strips, similar to French fries.

Press the tamarind paste through a fine mesh strainer and add to the sauce.

Stir to combine.

Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil.

Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute.

Remove the tofu from the pan to a small bowl and set aside.

If necessary, add some more peanut oil to the pan and heat until shimmering.

Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds.

Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble.

Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts.

Toss everything until heated through, but no longer than 1 to 2 minutes total.

Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground chili peppers and lime wedges. Enjoy!

Preparation : 15 minutes

Cooking : 20 minutes

Servings : 2-3 servings

Thai Chicken Coconut Soup - Tom Kha Gai

Today I'm craving for Thai and spicy food. Firstly, I checked the ingredients that store in refrigerate.

I think I can make this dish. Actually on the weekend we ate at Thai Boat at Morro Bay, this dish is so delicious. While we was there, the weather little bit chills, so this soup is perfect.

I browse the recipe on the Internet, then I mixed from some recipes. I tried to adjust the ingredients with my taste.

This dish is very famous at Thai restaurant in the US, hmm actually number 2 after Tom Yam Goong. This dish is very easy and quick to make it. You can get the ingredients at Asian Store or even you can buy spices at Amazon.com.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : Some Thailand websites then I modified.

What you need :

- 8 oz coconut milk

- 2 pieces chicken thigh, cut into bite size

- 1/2 cup sliced mushrooms

- 3 pieces kaffir lime leaves

- 1 cm knuckle of galangal

- 1 stalk lemon grass, brushes

- 2 cloves shallots, minced

- 1/2 teaspoon tamarind paste or 2 teaspoon lime juice

- 1 cup sliced carrot

- 1/3 lbs string beans

- 2 stalk green onion, thinly sliced

- 1/2 bunches cilantro, thinly sliced

- 1 piece jalapeno, seeded, long cut

- 3 tablespoons fish oil

- salt

- sugar

- 1 cup chicken stock or water

- 2 teaspoon chili paste, I used siracha chili sauce

Make it :

1. In a big pot, bring coconut oil into broil, put 6 oz of coconut oil. Add chicken, galangal, shallots, kaffir lime leaves, lemon grass, cook until chicken is half way cooked.

2. Add string beans and carrots until almost tender, add rest of the coconut milk, chili paste, green onion, cilantro, mushrooms, water/chicken stock, fish sauce. Let it simmer for about 3 minutes.

3. Adjust taste with salt, sugar. Stir gently. Let it simmer for 1 minutes.

4. Pour into individual bowl, garnish with green onion and cilantro. Serve immediately. Enjoy.

Preparation : 10 minutes

Cooking : 15-20 minutes

Servings : 2-3 servings

Mango with Sticky Rice - Thai Dessert

I wasn't from Thailand but this time I try to make a famuos dessert from Thai.

I ate this dessert while we had been gone at Seattle. We ate lunch at Thai Ocean, West Seattle. This is seasonal dessert and available on Mango season only.

It is the best way to enjoy mango and to pair the sweet fruit with sweet and salty coconut-milk sticky rice.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : Thaifood.about.com modified by me

What you need :

- 1/2 cup raw sticky rice, soak in water for at least 1 hour.

- 1/2 cup coconut milk, I used chao koh brand, shaken

- 1/4 teaspoon salt

- 1-1/3 tablespoon white sugar, I used Equal sugar

- 1 sweet ripe yellow mango

- toasted sesame seeds (optional)

For the sauce :

- 1/4 cup coconut milk , I used chao koh brand, shaken

- a pinch of salt

- 1 teaspoon white sugar

- 1/2 teaspoon tapioca starch dissolved with 1 teaspoon water

Make it :

1. Steam sticky rice along with salt, sugar and coconut milk, stir with wooden spoon once a while until the rice is fully cooked. 

2. Prepare the topping sauce as well. In a small saucepan, add coconut milk, sugar and salt, and stir over low heat until dissolved. Mix tapioca starch with water then add into sauce as well. Stir until thickened and remove from heat.

3. Slice mango as shown and arrange on plate. Spoon an equal amount of sticky ice next to it and top with a few spoons of the ticker sauce. Garnish with toasted sesame seed. Enjoy!

Preparation : 5 minutes

Cooking : 20 minutes

Servings : 2 servings

Thai Green Curry from Instant Spices

I bought Green Curry Paste - Blue Elephant Royal Thai Cuisine from World Market in Madonna Plaza San Luis Obispo about 2 months ago.

This time I try to cook it, and even this is instant spices, i put some spices to make it more tasty.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Modified by Desy

What you need :

- 1.2 oz green curry paste

- 200 ml coconut oil

- 8 oz chicken

- 1 tablespoon fish sauce

- 1 cup green peas

- 1 piece big tomato, slice quartered

- 1 stalk green onion, thinly slice

- 2 cloves shallots, minced

- 1 tablespoon fried onion - available at Asian store

- 1 piece green chili or jalapeno, seeded and diced

- oil for saute

- fresh basil for garnish

- salt and sugar for adjust the taste

Make it :

1. Heat oil in a sauce pan, add and saute shallots for 2 minutes then add 1 bag green curry paste.

2. Stir-fry for 3 minutes until an aroma develops.

3. Add sliced chicken, saute gently then add coconut milk, peas, green chili, fish sauce and green onion.

4. Cook and simmer for 20 minutes or until chickens are fully cooked.

5. Add sugar and salt for adjust the taste.

6. Place in prepared dish and garnish with tomato and fresh basil. Serve with steamed rice. Enjoy.

Preparation : 5 minutes

Cooking : 30 minutes

Servings : 3-4 servings

Tom Yum Goong - Thai Spicy Shrimp Soup

We bought big shrimp from Costco for a good price. I decided to make Tom Yum Goong, Thai Spicy Shrimp Soup.

Soup is always perfect for cold weather.

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : Thai Food Recipe modified by Desy

What you need :

- 1/2 pound shrimps, peeled from the jacket

- 2 cup water
- 1/4 teaspoon ground galangal or 1/2 cm fresh galangal
- 1/4 teaspoon ground ground lemon grass or a stalk fresh lemon grass
- 2 cloves garlic, minced

- 2 cloves shallot, minced
- 2 stalks green onion, sliced 1/2 inches pieces- 3 pieces kaffir lime leaves
- cilantro/coriander leaf as garnish
- 2 teaspoon fish oil
- 1 teaspoon chili paste or 2 pieces Thai Chili,crushed - if you desire

- 7 oz jar Straw Mushroom
- Lime or Orange Juice- Salt and sugar for taste

Note : 1 cup US = 236.58 ml

Make it :

1. Bring water to a boil, add dd garlic and red pearl onion. Let it simmer for another 3 minutes.

2. Add kaffir lime leaves, galangal, ginger root, fish oil and green onion.

3. Let it simmer for another 2 minutes. Add shrimps and mushroom, cook for 5 minutes.

4. Add salt and sugar for taste.

5. Place into prepared bowl. Add lime juice and cilantro as garnish then serve hot :-)

Preparation : 5 minutes

Cooking : 15 minutes plus

Servings : 2 servings

Tom Yum Gai (Hot & Sour Thai Chicken Soup)

Here, I will share the recipe with you and maybe give you some ideas.

Please don't hesitate to drop me any comments or questions regarding this recipe, I need it to improve my cooking in the future. Thank you :-)

Source : Thailand Cooking website modified by Desy

What you need :

1 cup chicken, sliced 1/2 inches pieces
2 cup water
1/4 teaspoon ground galangal or 1/2 cm fresh galangal 
1/4 teaspoon  ground ground lemon grass or a stalk fresh lemon grass 
2 cloves garlic, minced
2 cloves shallot, minced
2 stalks green onion, sliced 1/2 inches pieces  
3 pieces kaffir lime leaves
cilantro/coriander leaf as garnish 
2 teaspoon  fish oil 
2 teaspoon  chili paste - as you wish
2 piecesThai chili, chopped - as you wish
Mushroom, sliced
Lime Juice 
Salt and sugar for taste

Note : 1 cup US = 236.58 ml

Make it :

English version
1. In a hot boiled water, put chicken until no longer pink under low heat for approx 10-15 min.
2. Add garlic and red pearl onion. Let it simmer for another 5 minutes.
3. Add kaffir lime leaves, galangal, ginger root, fish oil and mushroom.
4. Let it simmer for another 5 minutes. Add salt and sugar for taste.
5. Place into prepared bowl. Add lime juice and cilantro as garnish then serve hot :-)

Indonesia version

1. Didalam panci, rebus air hingga mendidih, masukkan ayam hingga lunak, angkat, iris tipis kemudian masukkan kembali ke dalam sup.

2. Tambahkan bawang putih+bawang merah. Biarkan mendidih selama 5 menit.

3. Tambahkan daun jeruk nipis, lengkuas, serai,jamur dan fish oil kedalam sup.

4. Biarkan mendidih selama 5 menit.

5. Tambahkan garam dan gula sebagai perasa.

6. Angkat dan sajikan bersama air jeruk nipis dan daun ketumbar sebagai pelengkap.

Preparation Time : 5 min

Cooking Time : 15 min

Servings : 2 bowls