Phat-Thai(Stir-Fried Thai Noodles)

Method

Fry the chopped garlic, onion It was yellow. , Chicken, and added to the fly Undercook. , Add the shrimp, pickled white Radish or soy bean curd, add the Eggs and scramble. In sugar, sh Fi sources to put , TAMARINDOJUSU vinegar, stir until cooked. , Stir until well mixed, add the noodles Then add half a cup of green onions Bean sprouts (other garnishing) and the Saute over high heat until cooked. Garnish with the ground Roasted peanuts, ground dried red chilies, beans Bean sprouts, lime wedge, and the remaining Spring onion

I n g r e d i e n t s
• 3 cups narrow rice noodles (Sen Lek) soaked in warm water till fl exible
• cup sliced chicken meat, small strips
• 4 shrimps • 2 eggs • 1/2 cup cooking oil
• 1/3 cup soya bean curd, cut into small slivers
• 1 tablespoon pickled white radish (Chai-Po), chopped
• 1 teaspoon garlic, chopped
• 1 teaspoon shallots or onion, chopped
• 1 teaspoon ground dry red chilli or paprika
• 4 tablespoons sugar • 4 tablespoons fi sh sauce
• 2 tablespoons vinegar • 1/2 cup bean sprouts
• 2 tablespoons tamarind juice (substituted by vinegar)
• 1/3 cup spring onions, chopped to 1 1/2 in. lengths
• 1 lime. For garnishing, 2 tablespoons ground roasted peanuts.

Tom-Yam-Kung(Hot-and-Sour-Shrimp-Soup)

Method:
Use the matter emotionality to transmit the placental to boil.
Add citrus leaves, galangal, fi sh sauce, citrus lemon
grass and shallots, then the mushrooms
and chilli peppers (if utilised). Let the placental
simmer for at lowest 2 proceedings or until
redolent. Add the shrimps and prepare until
the shrimps channelise sound, milky and fi rm.
This should be through within a min. Set
excursus. Put 1-2 teaspoons of hydroxide humour and
the chilly attach in a bringing structure. Pour the
soup into the bowl, strike and garnish with
herb leaves.

I n g r e d i e n t s
• 3 cups (24 fl .oz./750 ml.) water or light chicken stock
• 8 oz. (250 g.) shrimps/ prawns, shelled and deveined
• 5 kaffi r lime leaves (Bai Makrut)
• 3 thin slices fresh or dried galangal (Kha)
• cup fi sh sauce (Nam Pla)
• 2 stalks of lemon glass/citronella (Takhrai),lower 1/3 portion only, cut into 1 in. (2.5 cm.) lengths, coarsely pounded
• 2 shallots, coarsely pounded
• (optional) 5 hot green Thai chilli peppers Phrik Khi Nu)
• 1/2 cup sliced straw mushrooms
• 1/4 cup (2 fl .oz. /60 ml.) lime juice
• 1 teaspoon roasted chilli paste (Nam Phrik Pao)
• 1 tablespoon chopped cilantro/ coriander leaves (Bai Phak Chi).