How to make Thai food

Spicy Thai
Recipes

Mix up your take-out routine with homemade Thai food. Thai is easy to prepare and easy on the wallet. Whether you like it super spicy or mild, homemade Thai food is the perfect family meal.

(page 2 of 3)


Som Tum (Papaya Salad)

Makes 4 servings

Ingredients:
Salt
1 fresh green papaya, peeled, grated
5 Thai chilies
6 garlic cloves, coarsely chopped
1/2 cup green beans cut into 1-inch lengths
2 teaspoons fish sauce
1 cup tamarind juice
2 medium-sized tomatoes, sliced thinly

Directions:
Sprinkle salt on papaya and let sit 30 minutes. Combine all ingredients in a large bowl, tossing to combine. Refrigerate for 30 minutes to allow flavors to develop. Serve chilled.

Pad Thai

Makes 4 servings

Ingredients:
1 pack dried rice stick noodles
2 tablespoons smashed garlic
2 tablespoons smashed onion
1/4 cup vegetable oil
1/2 cup baked tofu cut into small strips
1/2 cup dried shrimp
1/2 cup ground peanuts
1/2 cup fish sauce
1/2 cup soy sauce
1/4 cup sugar
2 teaspoons white pepper
1 pound chicken meat cut into small bite-sized pieces
6 eggs
1/2 cup of water
1 cup fresh bean sprouts
1/2 cup fresh chives cut into 1-inch pieces

Directions:
1. Soak rice sticks in water for 15 minutes. Strain noodles and cut into 4-inch pieces. Saute garlic, onion and tofu in oil for 2 minutes.

2. Add shrimp, peanuts, fish sauce, soy sauce, sugar, pepper and chicken, stirring for 1 minute. Add eggs, stirring continually. Add in water.

4. Stir in noodles, cooking for 1 to 2 minutes. Just before serving, stir in bean sprouts and chives. Serve hot.
« PreviousContinue »

Comments

Comments on "How to make Thai food"

CharlesM October 26, 2008 | 10:16 AM

Dear Diane, I'm a newcomer to Thai food Unlike Chinese and Japanese cuisines, I'm discovering there's really nothing quite like it...sort of like a cross between Indian (lots of curries) Japanese (very healthy) and of course Chinese. Would you happen to have recipes for papaya salad and soft shell crab with seafood curry?

+ Add Comment


(required - not published)