THAI POTATO STIR-FRY
This sweet-and-sour dish with tender vegetables are simply stir-fried with spices and coconut milk, and flavored with lime. Yum.
Provided by mommyoffour
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Using a sharp knife, cut the potatoes into small cubes.
- Bring a large pan of water to a boil and cook the diced potatoes for 5 minutes; drain thoroughly.
- Heat the vegetable oil in a wok or large skillet, swirling the oil around the bottom of the wok until it is really hot.
- Add the potatoes, diced bell peppers, strips of carrot and zucchini, and the garlic and chile to the wok, and stir-fry for 2-3 minutes.
- Stir in the scallions, coconut milk, chopped lemongrass, and the lime juice, and stir-fry the mixture for another 5 minutes.
- Add the lime zest and cilantro and stir-fry for 1 minute.
- Serve hot.
Nutrition Facts : Calories 362.6, Fat 14, SaturatedFat 6.8, Sodium 57.7, Carbohydrate 55.7, Fiber 9.2, Sugar 8.5, Protein 8.2
PAD THAI
Steps:
- 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 chile peppers and lime wedges.
- Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
- Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
PAD THAI (THAI STIR-FRIED NOODLES)
A native Thai woman made this for a Thai cooking class. This is how she learned to make it from her mother. We tasted the dish and it was great. We did not have Pad Thai sauce with it but she said the store bought type was fine. Vegetables or tofu may be substituted for the chicken. She noted that overcooked noodles do not stir-fry well and do not look good. If using fresh noodles, instead of dried, they will cook in less than 1 minute.
Provided by Ducky
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Boil noodles until just soft (do not overcook).
- Drain water and place noodles in separate bowl.
- Meanwhile, heat 3 Tbsp oil in wok on high heat.
- Add garlic, shallots, oyster sauce, chicken and stir-fry until cooked.
- Move mixture to 1/2 of wok and add eggs on empty 1/2 of wok.
- Cook eggs.
- Mix eggs and chicken.
- Add noodles, fish sauce, vinegar, soy sauce, black pepper and brown sugar, stirring quickly so that noodles do not stick together.
- Stir in bean sprouts, green onion and peanuts.
- Garnish with fresh cilantro and a quick squeeze of lime juice.
- Serve immediately, with Pad Thai sauce, as desired.
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- Pad Thai (Thai-Style Stir-Fried Noodles) : ผัดไทย. Pad Thai is probably the most famous Thai food dish. Pad Thai – which means ‘Thai-style stir-fried noodles’ – might be a good dish to start with if you are just introducing yourself to Thai food.
- Tom Yum Goong (Hot and Sour Soup with Shrimp) : ต้มยำกุ้ง. Tom Yum is the most popular Thai soup, both inside and outside of Thailand. It is a clear, hot and sour soup flavored with fragrant lemon grass, galangal root, kaffir lime leaf, bird’s eye chilies, etc.
- Tom Kha Gai (Thai Coconut Galangal Chicken Soup) : ต้มข่าไก่ Tom Kha Gai is another popular soup between Thais. The key is the “Kha” (galangal) for the herb, and the coconut milk.
- Gaeng Keow Wan Gai (Thai Green Chicken Curry) : แกงเขียวหวานไก่ The most popular curry in Thailand is green curry. It is a curry made from herb and spice blend curry paste cooked with coconut milk.
- Som Tam (Thai Green Papaya Salad) : ส้มตำ. Som Tam is a spicy papaya salad from the North Eastern part of Thailand. The flavor of Som Tam combines well with the spice of red chili pepper, the saltiness of fish sauce, the sourness of lime or tamarind, plus the sweetness of palm sugar.
- Pad Kra Pao (Thai Basil Stir-Fry) : ผัดกระเพรา. Pad Kra Pao is a very popular dish for local Thais. When people don’t know what to order, they just order Kra Pao!
- Khao Pad (Thai-Style Fried Rice) : ข้าวผัด. Khao Pad is a favorite for all locals. In Thai, Khao is rice and Pad is stir-fried. The meal usually includes meat of your choice – shrimp, chicken, pork, crab or beef together with egg, onion, cilantro, garlic, tomatoes and a delicious seasoning.
- Rad Na (Thai Style Noodles in Gravy) : ราดหน้า. Rad Na is another popular street food dish in Thailand. Rad Na is flat rice noodles and vegetables topped with thick gravy.
- Khao Man Gai (Chicken Rice) : ข้าวมันไก่ Khao Man Gai is a simple street food that can be found all around Thailand. The boiled chicken and rice usually served with some slices of cucumber, soybean sauce and winter melon soup.
- Khao-soy (Northern Thai Curry Noodles) : ข้าวซอย. Khao-soy is a northern-style curry noodle dish. It’s made of coconut milk and yellow curry gravy poured over soft eggs noodles, then topped with crispy fried noodles.
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