Thai Cuisine

Thai Cuisine -

Thai cuisine is the national cuisine of Thailand. Balance, detail and variety are of paramount significance to Thai chefs. In his book The Principles of Thai Cookery, renowned celebrity chef, writer and authority on Thai cuisine McDang wrote:
"What is Thai food? Every country in the world has its own food profile. It reflects its culture, environment, ingenuity and values. In the case of Thailand, these words come to mind: intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor.
We not only pay attention to how a dish tastes: we are also concerned about how it looks, how it smells, and how it fits in with the rest of the meal. We think of all parts of the meal as a whole - sum rap Thai (the way Thais eat), is the term we use for the unique components that make up a characteristically Thai meal."

Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. It known for its complex interplay of at least three and up to four or five fundamental taste senses in each dish or the overall meal: sour, sweet, salty, bitter and spicy. Australian chef David Thompson, a prolific chef and expert on Thai food, observed that unlike many other cuisines:
"Thai food ain't about simplicity. It's about the juggling of disparate elements to create a harmonious finish. Like a complex musical chord it's got to have a smooth surface but it doesn't matter what's happening underneath. Simplicity isn't the dictum here, at all. Some westerners think it's a jumble of flavors, but to a Thai that's important, it's the complexity they delight in.".

Under this section you can browse through a variety of Thai recipes and enjoy.....!!!!!.....

Thai Sauces

Thai Appetizers

Thai Rice & Noodles

Thai Main-Courses

Thai Main-Course

Thai Main-Courses -

Whether a rich Bangkok-style curry or a simple dish of grilled meat with dipping sauce, this blog has collected a huge variety of chicken, beef, pork and seafood specialties from all around Thailand. Thailand is famous for its seafood. No wonder! It has two long coastlines along the southern peninsula: on the Gulf of Thailand and on the Indian Ocean. Village fishing boats bring in fish, rock lobsters, crabs, squid, shrimp, giant prawns, and scallops. These fresh gifts from the sea are often simply steamed or grilled.

Coconut, which grows abundantly in the South, appears in many seafood dishes, its milk used to thicken soup and curries.

The main dishes of Thai cuisine represent the wide variety of fresh ingredients available there. Meats are combined with vegetables and fruits, herbs and spices.

Most are stir-fried or otherwise lightly cooked, using a minimum of oil. The result: a low-fat, nutrition rich cuisine, high on freshness and flavor.

Note: Thai seafood recipes may call for prawns. That name is sometimes given to larger shrimp. In Bangkok, they serve the most gigantic prawns available, often in a simple sauce or grilled over charcoal.

Browse through this section and try some at home. You will love them all......!!!!......

Beef/Lamb Dishes

Mild Thai Beef with a Tangerine Sauce

Green Curry Lamb Balls

Green Curry Beef

Asian Barbecued Steak

California-Thai Flank Steak

Massaman Beef Stew

Thai Beef, Potato and Peanut Curry

Pad See Ew (Thai Noodles with Beef and Broccoli)

Chicken/Duck Dishes

Duck Legs in Green Curry

Roast Duck Curry

Thai Red Chicken Curry

Thai Coconut Chicken Curry

Thai Pineapple Chicken Curry

Thai Green Curry Chicken

Panang Curry with Chicken

Chicken Massaman Curry

Spicy Basil Chicken

Easy Spicy Thai Slow Cooker Chicken

Gkai Kamin

Thai Chicken Tenders

Barbecued Thai Style Chicken

Classic Pad Thai

Thai Chicken with Cashew Nuts

Pork Dishes

Thai Stir-Fried Basil Pork (Gaprao Moo Kai Daao)

Pork Loin with Chili Sauce (Kaw Moo Yang)

Pork Stir-Fry with Fresh Mushrooms (Moo Pad King)

Slow Cooker Thai Pork with Rice

Slow Cooker Thai Peanut Pork

Red Pork Curry

Sweet Pork

Spicy Thai BBQ Spareribs

Sweet Fiery Dragon Pork Tenderloin

Thai Red Chili Ribs

Seafood Dishes

Thai Style Shrimp

Shrimp Red Thai Curry

Thai Steamed Mussels

Thai Shrimp Burgers

Shrimp Pad Thai

Thai Tuna Burgers

Thai Salmon Salad

Steamed Lemon Grass Crab Legs

Fried Whole Tilapia with Basil and Chillies

Grilled Mahi Mahi in Thai Coconut Sauce

Spicy Garlic and Pepper Shrimp

Thai Appetizers

Thai Appetizers -

Thais don’t separate their meals into separate courses; they bring all the dishes to the table and enjoy them together, “family-style.” The dishes we compartmentalize into appetizers, entrees and soups are brought to the table together and enjoyed as a complete meal. Thais also like snacks and treats anytime of day. In their hot, tropical climate, eating light is sensible. Some of the recipes in this section are pleasant ideas for lunch. Treat yourself or your guests to many different Thai flavors by serving a few appetizers and snacks together for a wonderful meal.

Fried Tofu with Peanut Dipping Sauce

Fried Chicken Wings - Peek Gai Tod Gluea

Thai Chicken Wings

Fried Wontons

Grilled Pork (Moo Ping)

Laab (Larb)

Tod Mun (Fish Cakes)

Thai Fish Cakes

Thai Pork Satay

Thai Chicken Satay

Shrimp Spring Rolls With Thai Dipping Sauce

Thai Crab Rolls

Tangy Thai Chicken Meatballs

Chicken Endive Leaf (Nam Sod)

Thai Chicken and Lettuce Wraps

Spicy Clams with Basil

Grilled Pork & Pineapple Kebabs

Spicy Thai BBQ Spareribs

Thai Red Chili Ribs

Spicy Garlic and Pepper Shrimp

Giant Noodle Rolls (Goi Tiew Lohd)

Barbecued Thai Style Chicken

Barbecued Thai Style Chicken

Barbecued Thai Style Chicken -

Rich, exciting flavors make this grilled chicken an exotic favorite. Arrange cooked chicken pieces on a serving platter lined with salad greens or a banana leaf. Garnish with cilantro (coriander) sprigs and serve with salad or steamed rice.

Ingredients:

 1 bunch fresh cilantro with roots
 3 cloves garlic, peeled
 3 small red hot chile peppers, seeded and chopped
 1 teaspoon ground turmeric
 1 teaspoon curry powder
 1 tablespoon white sugar
 1 pinch salt
 3 tablespoons fish sauce
 1 (3 pound) chicken, cut into pieces
 1/4 cup coconut milk

Directions:

Cut cilantro roots off at the stem, and mince thoroughly. Set aside a few leaves for garnish. In a blender or food processor, combine cilantro roots and leaves, garlic, chile peppers, turmeric, curry powder, sugar, and salt. Process to a coarse paste. Pour in fish sauce, and blend until smooth.
Place chicken in a large shallow dish. Rub with the cilantro paste. Cover, and marinate in the refrigerator at least 3 hours, or overnight.
Preheat grill for high heat.
Lightly oil the grill grate. Place chicken on the prepared grill, and brush liberally with coconut milk. Grill chicken 8 to 15 minutes on each side, depending on the size of the pieces. Turn only once, and baste occasionally with coconut cream. Cook until browned and tender, and juices run clear.

Thai Rice & Noodles

Thai Rice & Noodles -

Rice is the major export crop of Thailand and a staple in the Thai diet, eaten at every meal. Thailand is world-famous for its jasmine rice. The recipes in this section use Thai Kitchen Jasmine Rice, a fragrant and naturally nutty rice grown in the fertile central plains of Thailand.

Noodle dishes are eaten like snacks. Bought from street vendors they are enjoyed on the run as well as in more formal settings. Rice noodles are made by blending rice flour and water into a light liquid paste, which is then extruded into thin paper-like sheets in the desired size, steam cooked and dried. Fresh rice noodles have a slightly different taste and texture. They would be equally delicious in these recipes and can now be found in many Asian markets. Best used the day you buy them.

Try and Enjoy some of the most amazing Thai rice & noodles recipes from below.

Classic Pad Thai

Shrimp Pad Thai

Golden Dragon Pad Thai

Crab Fried Rice

Thai Noodle Salad

Thai-Style Shrimp Fried Noodles

Curry Pineapple Fried Rice

Thai Pineapple Shrimp Fried Rice

Pad See Ew (Thai Noodles with Beef and Broccoli)

Spaghetti With Peanut Butter Sauce

Shrimp Paste Rice (Kao Klook Gapi)

Royal Mee Grob

Thai Chicken Fried Rice with Basil (Kao Pad Krapao)

Thai Noodles With Spicy Peanut Sauce

Thai Sesame Noodles

Thai Rice Noodles With Chicken and Asparagus

Aromatic Sticky Rice

Thai Coconut-Mango Sticky Rice

Ginger Jasmine Rice

Coconut Thai Rice

Rice Pancakes, Thailand-Style

Easy Thai Coconut Shrimp and Rice

Giant Noodle Rolls (Goi Tiew Lohd)

Giant Noodle Rolls (Goi Tiew Lohd)

Giant Noodle Rolls (Goi Tiew Lohd) -

Goi tiew lohd is a very healthy dish. You can make this meal totally vegetarian without a significant loss of taste. The preparation is fun, if you have an assembling team. It takes a little bit of time but is totally worth it. I dare you try this dish.

Goi Tiew Lohd is usually eaten as a snack but makes a good lunch.

Ingredients:

1/4 lb bean sprouts
6 sprigs cilantro
1/2 package Fresh Flat Rice Noodles
fried garlic
1 green onion
ground pepper
1 tablespoon salty Chinese cabbage
1/2 cup shrimp Optional
1 packet Pressed Tofu

Preparation: If you use fresh shrimp, peel and devein shrimp. If you are using dried shrimp, remember to use salted Chinese cabbage sparingly because there is quite a bit of salt in dried shrimp. You can find the pressed tofu at Asian stores and some American markets. It comes in a package, without water. Some are brown because they are marinated in soy sauce. For this recipe, either the brown or white pressed tofu will be OK. The tofu should have the texture of mozzarella cheese. Use two pieces, 4 inch x 4 inch x 1 inch. If you love tofu, add more. Slice the tofu into thin pieces.
Cut the rice noodles into 5 inch x 8 inch rectangles. If your noodles were refrigerated, steam them for a few minutes or microwave them, so that they become softer and easier to peel. Otherwise, they can be very difficult to handle and may break.
Assembling: Lay the noodles sheet on a plate or large cutting board. Add tofu, shrimp, bean sprout, sliced onion and cilantro and salted Chinese cabbage on the noodles. Sprinkle some black pepper on top. Wrap the noodles around the filling. The ends should be open.
Cooking: There are two ways of cooking the noodles; the traditional way and the microwave way.
To steam the noodles: If you have a big steamer that can accommodate a bowl or plate, put the noodles in the dish and steam the whole thing for 5 -7 minutes. You can also put the roll directly in the steamer. Taking the noodles out from the hot steamer requires some maneuvering skill.
To microwave the noodles (I find this method to be faster and easier without any loss of taste or texture): Place the noodle rolls in a plate and cover the plate and microwave for 6-8 minutes (depending on your microwave.) The noodles should be hot and steamy.
Presenting: Sprinkle green onion and cilantro on top of the noodles. Add a teaspoon of garlic oil on top. Sprinkle white pepper on top. Serve hot with the sauce, recipe below. The noodles should be soaked in sauce for maximum taste. Enjoy this delicious healthy dish!

Giant Noodle Roll Sauce (Nam Jim Goi Tiew Lohd):

2 teaspoons fish sauce
1-3 tablespoon ground fresh chili paste
4 teaspoons soy sauce
5 teaspoons sugar
3 tablespoons vinegar

Direction:

Mix all ingredients together and heat up the mixture in a microwave for 1-2 minutes to dissolve the sugar and warm the sauce.

Tips and Techniques:
Fresh rice noodles come in a white foam tray in non-refrigerated section. The noodles should be very soft when pushed down.
Fresh shrimp can be substituted with dry shrimp or cooked ground meat.
If you would like a vegetarian dish, omit the shrimp.
You can save time by cooking directly in the bowls or plates you will serve in. With this meal, I present each person a bowl with 1 or 2 noodle rolls, instead of having them scoop from a common plate. Once the noodle roll is cooked, it is tough to pick one up without having it fall apart.

Spicy Garlic and Pepper Shrimp

Spicy Garlic and Pepper Shrimp -

Spicy Thai style shrimp. Chicken, pork, beef, calamari, scallops, or tofu can easily be substituted for shrimp. This makes for a wonderful supper.

Ingredients:

 2 1/2 tablespoons vegetable oil
 1/4 cup water
 1 cup shredded cabbage
 1 tablespoon minced garlic
 8 large fresh shrimp, peeled and deveined
 2 teaspoons crushed red pepper flakes
 2 tablespoons sliced onion
 1 tablespoon chopped fresh cilantro
 1 tablespoon soy sauce

Directions:

Heat 1 tablespoon oil in a skillet over high heat. Add cabbage and 1 tablespoon water stir-fry for 30 seconds. Remove cabbage from skillet and place on a serving platter.
Heat the remaining 1 1/2 tablespoons oil in the skillet over high heat. Place the garlic and shrimp in the skillet and stir until garlic is lightly browned and shrimp turns pink. Add pepper, onion, cilantro, soy sauce and remaining water to the skillet. Stir-fry for 10 seconds. Pour the hot mixture onto the cabbage.

Thai Red Chili Ribs

Thai Red Chili Ribs -

Ingredients:

3 to 4 pounds pork baby back ribs (2 racks)
1/4 cup Thai Roasted Red Chili Paste
2/3 cup Thai Sweet Red Chili Sauce, divided

Directions:

PREHEAT oven to 375°F. Place ribs on foil-lined baking pan. Rub with chili paste.
BAKE 1 hour or until meat starts to pull away from bones. Brush with 1/3 cup of the chili sauce halfway through cooking.
BRUSH with remaining chili sauce before serving.

Thai Sauces

Thai Sauces -

The Thais enhance their meals with sauces and dips. It is typical to find an assortment of them collected on the table at one time. The flavors range from sweet and tangy to hot and spicy, from subtle to complex. Sauces allow diners to adjust the taste of a dish to their own liking. These delicious flavors are unique, yet quite simple to prepare.

Under this section you will find how to prepare some of the common Thai Sauce generally used for making Thai foods -

Thai Dipping Sauce

Thai Crystal Sauce (Nahm Jeem Gratien)

Thai Red Curry / Coconut Sauce (For Salmon)

Thai Dipping Sauce for Spring Wrap or Egg Rolls

Thai Style Peanut Dipping Sauce

Spicy Chili Sauce

Thai Red Chili Sauce - Nam Prik Dang

Satay Sauce

Sweet and Hot Garlic Sauce

Thai Pineapple Shrimp Fried Rice

Thai Pineapple Shrimp Fried Rice -

This is a great way to use up some leftover cooked rice, using some pantry staples.

Ingredients:

3 tablespoons vegetable oil
1 lb medium shrimp, peeled and deveined
1 large red bell pepper, diced
1 medium red onion, diced
2 garlic cloves, chopped
1 red chili peppers or 1 green chili pepper, diced
2 large eggs, beaten
2 cups cooked rice
2 tablespoons fish sauce
2 tablespoons soy sauce (I prefer low-sodium)
2 tablespoons lime juice
1 1/2 cups diced fresh pineapple
1/2 cup dry-roasted cashews
1/2 cup torn cilantro leaf

Directions:

Heat oil in a large nonstick skillet over medium-high heat; add shrimp and stir-fry 1 minute or until they turn pink on the outside but are only halfway cooked through. Remove shrimp to a plate with a slotted spoon.
Add to skillet bell pepper, onion, garlic, and chile; stir-fry 3 minutes or until onion is translucent. Add eggs and stir-fry 30 seconds.
Stir in rice, separating grains with back of spoon, and stir-fry 2 minutes. Add fish sauce, soy sauce, and lime juice; cook, stirring, for 2 minutes.
Return shrimp to skillet with fresh pineapple and stir-fry 2 minutes or until shrimp are cooked through. Stir in cashews and cilantro.

Easy Thai Coconut Shrimp and Rice

Easy Thai Coconut Shrimp and Rice -

Serve this dish with Grilled Pineapple Salad, but it is good with any tropical fruit salad.

Ingredients:

Shrimp:
1 lb peeled deveined shrimp (raw)
1/2 cup chopped roasted poblano pepper
3 garlic cloves, minced
2 tablespoons minced ginger
1/4 cup honey
2 tablespoons soy sauce
1/4 cup light coconut milk
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 cup sliced onion
1/2 cup sliced red bell pepper
1/4 cup basil leaves
1/4 cup chopped green onion
1/4 cup fresh cilantro
Coconut Rice:
1 cup jasmine rice or 1 cup basmati rice
1/2 cup light coconut milk
1 cup chicken stock
1/4 teaspoon grated fresh ginger
1 tablespoon crushed pineapple

Directions:

A note on ingredients: a small can of diced green chiles works fine. The original recipe called for 2 seeded chopped jalapeños, so I think any hot pepper would work. I use the pre-cleaned frozen shrimp and they are fine for this recipe, you don't need anything fancy. If I am making pineapple salad, I use fresh pineapple in this recipe. Otherwise, I use canned crushed pineapple.
Start by placing the shrimp in a large self-close bag or medium glass bowl. Add the peppers, garlic, ginger, honey, soy sauce, and coconut milk. Allow to marinate in the refrigerator for 30 minutes to 4 hours.
In a large skillet over medium heat, combine olive oil, salt, onions, and bell peppers. Cook until vegetables become slightly soft, but not browned.
Turn heat up to high and place the shrimp (not the marinade, just the shrimp) in the skillet. Sauté, turning once, until shrimp are just slightly browned on the outside and turning pink. You want them slightly under-cooked.
Remove shrimp, onions, and peppers from the skillet. Pour the marinade into the skillet and bring it to a boil. Boil it for 5 minutes. This is long enough to cook the "shrimp juice" that got into the marinade and also to thicken the sauce.
Turn the heat off. Add the shrimp mixture back to the skillet. Add the basil and green onions. Toss to combine. Serve immediately over rice.

Rice:.
In a small covered saucepan, combine the rice, coconut milk, and stock (or water). Use up the rest of the can of coconut milk, and add enough additional liquid to total 1.5 cups.
Bring to a boil and then reduce heat. Cook covered. Simmer for 12-15 minutes. Add pineapple. Fluff with a fork.

Rice Pancakes, Thailand-Style

Rice Pancakes, Thailand-Style -

Ingredients:

2 large eggs
1/2 cup low-fat coconut milk
1/4 cup chopped cilantro
1 tablespoon minced ginger
2 cups cooked rice
1 cup chopped green onion
1/2 cup chopped unsalted peanuts
1/4 cup all-purpose flour
1/8 teaspoon sriracha sauce (optional)

Directions:

Whisk eggs and milk in large bowl. Add remaining ingredients, plus some salt and pepper, if desired.
Spray large nonstick skillet with cooking spray. Drop 1/4°C batter into the skillet and smooth it down with a spatula. Cook 4-5 minutes, until bottoms are golden-brown, then flip pancakes. Let cook for another 3-4 minutes, then remove when both sides are browned and crispy. Repeat with remaining batter.

Golden Dragon Pad Thai

Golden Dragon Pad Thai -

This dish is Simple to make yet elegant in presentation. Just be careful with the oil content. It may seem excessive, but too little oil, and the noodles will stick and you'll have a mess in your wok. You can get away with 5 tbs. or so instead of the full 1/2 cup but you will have to work extremely fast to avoid the sticking. This will serve about 4 as a noodle side dish or 2 as a main course.

Ingredients:

8 ounces Thai rice noodles
1/4 cup tamarind paste
1/4 cup water
4 ounces boneless skinless chicken breasts
4 ounces fried tofu
6 tablespoons roasted unsalted peanuts
3 tablespoons fish sauce
2 tablespoons sugar
2 tablespoons lime juice
1/2 cup vegetable oil
1 teaspoon chopped garlic
8 large shrimp, shelled and deveined (5 oz)
2 eggs
1 cup bean sprouts
2 green onions, cut into 1 inch pieces
1/2 teaspoon roasted chile
red pepper, strips
fresh coriander leaves
wedges lime

Directions:

Soak the noodles in a good amount of cold water for an hour or more.
Place 1/4 cup warm water in a small bowl and combine with the tamarind paste and soak it for at least 15 minutes or more.
Slice chicken into 1/4-inch long strips.
If you are having a hard time cutting thinly through fresh chicken meat, place it in the freezer for about 15-20 minutes or so to harden a little bit; then slice it. It should now slice easilly.
Set the sliced chicken aside.
Now slice the fried tofu into 3/4 inch size cubes.
Set the tofu aside
Use a blender or food processor to grind peanuts into a coarse meal.
Set the Peanut meal aside.
Take the reserved tamarind paste in its water. Mash the tamarind in the water and transfer the muddy looking mixture to a strainer set into a bowl. Continue mashing in the strainer with a spoon, forcing as much water to strain into the bowl as you can, Scrapeing off any juice that clings underneath the strainer.
You should have about 5 Tablespoons of tamarind juice. Add to it the fish sauce, lime juice and sugar. Beat the mixture thoroughly to combine and set aside. Discard the solids left behind in the strainer.
In a wok or large frying pan, heat oil until it is just about to smoke. Add garlic and stir, and cook for about 30 seconds or so. Then add the chicken and stir-fry for about 1 minute.
Now add the tofu and shrimps and stir-fry for another minute. crack the eggs into wok and fry without breaking them up for 1 or 2 minutes.
While the eggs are cooking, drain the noodles quickly, then add them to the wok with a quick fold. Stir-fry for 1 minute bringing the mixture from the bottom up.
Add reserved tamarind juice, and continue stir-frying, mixing it all together for 1 or 2 minutes. The noodles will have shrunk to about half of their original volume and softened up to al dente (cooked but firm not mushy).
Add 2/3 of the reserved ground peanuts and stir. Then Add 2/3 of the bean sprouts and all the green onion pieces. Stir-fry for 30 seconds and remove from heat.
Transfer Pad Thai noodles to serving platter and sprinkle with roasted chilies and top with the rest of the ground peanuts, the rest of the sprouts, and some strips of red pepper and fresh coriander leaves. Garnish with some of lime wedges on the side and serve immediately while still fresh and hot.

Coconut Thai Rice

Coconut Thai Rice -

Ingredients:

1 cup jasmine rice
2 teaspoons vegetable oil
2 garlic cloves, minced
1 onion, chopped
1 teaspoon ginger-root, minced
3/4 cup coconut milk
1/2 teaspoon salt

Directions:

Rinse jasmine rice under cold running water until water runs clear. Let drain. Set aside.
In a saucepan, heat oil over medium heat; cook garlic, onion and ginger-root, stirring occasionally, for 5 minutes or until softened. Stir in coconut milk and 1-1/4 cups water; bring to boil.
Stir in rice; cover, reduce heat to low and simmer for about 20 minutes or until rice is tender and liquid is absorbed. Remove from heat; let stand, covered for 5 minutes. With a fork stir in salt.

Ginger Jasmine Rice

Ginger Jasmine Rice -

Yummy, easy, addictive side dish that complements a wide variety of Asian and Fusion dishes! I use a micro plane to grate my ginger, and a spoon's edge to easily [& not wastefully] peel it.

Ingredients:

1 1/2 tablespoons canola oil or 1 1/2 tablespoons butter
2 garlic cloves, minced
1 1/2 tablespoons fresh ginger, finely grated
1/4 teaspoon salt
1/2 cup jasmine rice
1 cup water or 1 cup stock

Directions:

Rinse rice with water until water runs clear.
Heat butter or oil in pan over medium to low heat. Saute garlic, ginger & salt for about a minute at most or until fragrant. Add rice and stir well.
Add liquid. Bring to a boil.
Cover, reduce heat, simmer about 15 minutes or until water is absorbed and rice tender.

Thai Coconut-Mango Sticky Rice

Thai Coconut-Mango Sticky Rice -

This is a dessert sold at most of the Thai restaurants.

Ingredients:

1/2 cup glutinous rice or 1/2 cup other sweet Asian rice
1 (14 ounce) can coconut milk (you can use the light kind if you want, it just makes it a little less rich)
1/2 cup sugar
1 mango, sliced

Directions:

Rice: Cook rice according to package directions, but substitute coconut milk for half of the water, and add half the sugar.
It should be fairly dry when you finish cooking it, without any liquid visible in the pot.
Sauce: In a medium saucepan, boil the rest of the coconut milk with the second half of the sugar.
Keep this at a full boil until the rice is cooked, or until it reaches a thick, syrupy consistency.
Presentation: Arrange the cooked coconut rice in a bowl or plate with the mango slices in some kind of pretty formation and dribble a bit of the sauce over the whole thing.

Aromatic Sticky Rice

Aromatic Sticky Rice -

It's a very simple rice that always turns out like the rice served in Thai restaurants.

Ingredients:

225 g Thai jasmine rice
425 ml water
1 stalk lemongrass, bruised
1 whole red chile
2 1/2 cm fresh ginger-root, peeled and bruised
1 clove garlic, peeled

Directions:

Put all the ingredients into a large saucepan and let stand for five minutes.
Cover the pan and bring to a boil, then reduce the heat and cook over a low heat for 10 minutes until the water is absorbed.
Remove the pan from the heat and allow to stand covered for five further minutes.
Remove the flavorings, if wished, and pile into a serving dish.
Serve immediately, while very hot.

Thai Rice Noodles With Chicken and Asparagus

Thai Rice Noodles With Chicken and Asparagus -

Ingredients:

1/2 lb rice noodles
2 tablespoons oil
6 garlic cloves, minced
1 lb boneless skinless chicken, thinly sliced
1 tablespoon chili-garlic sauce
1 tablespoon fish sauce or 1/2 teaspoon salt
2 tablespoons soy sauce
1 tablespoon brown sugar
1/2 lb asparagus spear, cut into 2 inch pieces

Directions:

Pour noodles into bowl and cover with VERY HOT tap water. Soak for 15-20 minutes.
Heat oil in large skillet over medium-high heat.
Add garlic and stir fry until golden.
Add fish sauce or salt and chicken.
Stir fry until done.
Add soy sauce, chili pepper sauce, and brown sugar. Mix until sugar is dissolved.
Drain noodles and add to skillet along with asparagus.
Stir fry noodles until firm but tender.
Serve and enjoy!

Thai Sesame Noodles

Thai Sesame Noodles -

After tinkering with a few different recipes, this is my favorite version! So good that I could eat the whole bowl! You can easily add cooked chicken and make it a main dish! The honey is an optional ingredient; leave it out if you don't like the noodles sweet.

Ingredients:

8 ounces spaghetti, cooked al dente, drained
1/4 cup peanut butter
1/4 cup soy sauce
2 tablespoons seasoned rice wine vinegar
1 tablespoon sesame oil
2 teaspoons sambal oelek (chili paste)
1/4 cup honey (optional)
4 green onions, sliced
2 tablespoons sesame seeds (toasted if you like)

Directions:

Heat peanut butter in microwave for 20 seconds to soften.
In a large bowl whisk together softened peanut butter, soy sauce, vinegar, sesame oil, sambal oelek and honey (if using).
Add spaghetti, green onions and sesame seeds.
Toss well.
Chill until ready to serve - or serve at room temperature.

NOTE:
Please adjust ingredients to suit your tastes.

Thai Noodles With Spicy Peanut Sauce

Thai Noodles With Spicy Peanut Sauce -

This dish can be a warm noodle side-dish or also stand alone as a main dish. It's quick and easy and full of flavor! Serve it with Chicken Satay. Leftovers are yummy hot or cold.

Ingredients:

Noodles:
12 ounces linguine
4 tablespoons sesame oil
Sauce:
1/2 cup green onion, chopped
1 cup finely shredded carrot
2 cups frozen stir fry vegetables
3 tablespoons minced fresh garlic
1/2 tablespoon ground ginger or 1 tablespoon fresh ginger, minced
1/4 cup honey
1/4 cup creamy peanut butter
1/4 cup soy sauce
3 tablespoons rice vinegar
1/2 tablespoon chili-garlic sauce

Directions:

Cook pasta in a large pot of salted water according to package directions.
Drain and return to pot.
Add 2 TBSP sesame oil and toss to coat.
Set aside.
Heat remaining 2 TBSP sesame oil in heavy pot over medium-high heat.
Add green onions, carrots, stir-fry veggies, garlic and ginger.
Saute until vegetables soften, about 4 minutes.
Add honey, peanut butter, soy sauce, vinegar and chili-garlic sauce and mix well.
Simmer sauce 2 minutes.
Pour sauce over pasta and toss well.
Transfer to platter and serve warm.
Garnish with additional green onions, if desired.
Yields 8 side dish servings or 4 main dish servings.

**Chili-Garlic sauce can be increased or decreased depending on how spicy you like your dish.
As written, this recipe has some heat, but is still edible for children.