When I was home for the holidays, my mom hired her friend who grew up in Thailand, to come to our house and teach my sisters and I how to make Thai food. It wasn't as hard as I imagined, although it definitely took work. We made two main dishes (Pad Thai and Khao Soi), and one side dish (Laab Gai). The best part was watching our oldest sister Kate ground up all the chicken with a huge cleaver. I couldn't believe how delicious and flavorful our food was. I'm so excited that she emailed the recipes to us, and super excited to share with you!
1 16 oz package rice noodles
1/3 cup olive oil
2 whole heads garlic, peeled and crushed
3 Tbs. red onion, diced
1 1/2 - 2 lbs chicken, sliced
2-3 Tbs fish sauce (Tiparos brand)
1/2- 1 c Pad Thai sauce *
1 c sliced green onions
2/3 c sliced cilantro
2/3 c crushed peanuts
1-2 packages bean sprouts
2 limes cut into wedges
Soak noodles for about 30 min in lukewarm water. Heat oil in wok or large skillet, When hot, add garlic and red onion. Fry until garlic is light brown and turning crispy. Add chicken and fish sauce and fry until chicken is almost done. Make a well in the middle and add eggs. Allow the eggs to set, don't stir right away. When you do stir, don't mix the eggs with the chicken until the eggs are mostly scrambled in the middle. This will take some time, but it will allow eggs to keep some shape (you can also fry the eggs separately and then add later). When eggs and chicken are done, add noodles and Pad Thai sauce. Cook until well combined and all sauce is absorbed by noodles (about 5-15 min). Remove from pan immediately and add green onions, cilantro, bean sprouts and peanuts. Serve with a lime wedge and sugar if desired.
*depending on what Pad Thai sauce is available, this amount will vary. I used Panthai Pad Thai sauce in the tall bottle.
Serves 6-8 people
1/4 c sliced fresh ginger
2 tsp. whole corriander seeds
1 4oz can red curry paste
2-3 Tbs curry powder
2-3 lbs meat, chicken or beef sliced
3 cans coconut milk
1-2 Tbs fish sauce
2 limes juiced
2-3 Tbs brown sugar
24 oz egg noodles
1 pkg pickled mustard, diced
1 sm red onion, diced
1 lime cut into wedges
Grind first four ingredients in mortar and pestal to make a curry paste. Heat one can of coconut milk in med pan on med heat. When hot, add curry paste, combine well and let simmer for 3 min. Then add meat and allow to cook until meat is done. Add remaining coconut milk and simmer for 5-10 more min. Then add fish sauce, lime juice and sugar. Add these three to your taste preference.
Prepare egg noodles to package instructions. Then heat some oil in wok or frying pan until very hot. Fry some cooked egg noodles in hot oil until crispy.
To serve, place noodles in a bowl, add curry and top with pickled mustard, red onion and cripsy noodles, Serve with lime wedge.
3-4 lbs chicken thighs, ground with cleaver
3 Tbs fresh galangal, crushed
1 c red onion, diced
2-3 limes juiced
1 pkg mint
1/2 c cilantro
1 c green onions
2/3 c toasted sticky rice, ground in grinder
red chili flakes, crushed
6-8 c Thai glutinous rice (sticky rice)
1 head Napa cabbage, seperated
Pre-soak sticky rice for at least 2 hours in warm water. Use dry sticky rice to make toasted rice.
Steam sticky rice. Fry ground chicken and galangal in med pan until almost done, then add red onion. When chicken is cooked, remove from pan into large bowl. Add fish sauce and lime juice to taste. When you've gotten a nice flavor, add mint, cilantro, green onions, and toasted rice. Lastly add chili to your desired spice preference. Serve with napa cabbage and steamed warm sticky rice.
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