Volume 9, Issue 84 - October 27, 2005

Hello Recipe Club,

Thailand

Thai is one of the world's most exciting cuisines, and if you are willing to experiment, you will be richly rewarded.

Contrary to popular belief, not all Thai food is fiery hot; and there are plenty of tasty dishes suited to the Western palate. This hybrid cuisine has been influenced by soups and noodle dishes from China, curries from India and satays from Indonesia. Most dishes incorporate four elements - sweet, sour, salty and hot flavors.

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Thai Style Hot and Sour Soup with Shrimp

Makes 4 servings

Ingredients:

3 cups chicken stock
2 garlic cloves, minced
5 kaffir lime leaves
3 slices fresh or dried ginger
1/4 cup fish sauce
2 stalks lemon grass, lower 1/3 portion only, peeled, cut into 1 inch lengths
5 hot green Thai chile peppers, optional
1/2 cup sliced straw mushrooms
8 ounces shrimps or prawns, shelled and split length wise
1/4 cup lime juice
1 teaspoon roasted chile paste
1 tablespoon chopped cilantro

Preparation:

Bring the stock to a boil in a sauce pot. Add the garlic, lime leaves, ginger, fish sauce and lemon grass for 2 minutes. Then add the mushrooms and chile peppers, if using. Simmer for 4 more minutes.

Add the shrimp and cook until the shrimp are pink, opaque and firm but no longer than 2 minutes. When the shrimp is cooked, place the lime juice and chile paste in a serving bowl. Pour the soup into the bowl, stir and garnish with cilantro leaves. Serve at once.

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Pad Thai

This recipe for Pad Thai, one of the most popular dishes in Thailand, is not spicy. Add your favorite fresh or dried chiles to taste. Soak the rice noodles in hot water to soften before cooking.

Makes 4 servings

Ingredients:

hot water
1 16-ounce package thin rice noodles
3 tablespoons vegetable oil
1/2 cup thinly sliced chicken, or substitute beef, pork or shrimp
2 medium eggs
1 recipe Pad Thai Sauce (recipe follows)
2 cups bean sprouts, washed
1/4 cup chopped green onion
1/4 cup crushed or finely chopped peanuts

Garnish:

bean sprouts
lemon or lime slices
fresh cilantro

Preparation:

Place the hot water in a large bowl. Add the rice noodles and soak about 20 minutes. Drain the noodles in a colander and allow to dry 30 minutes before cooking.

In a wok or large skillet, heat the oil over high heat. Add the chicken and cook until tender, about 5 minutes. Whisk the eggs into the chicken and cook until set. Add the noodles and Pad Thai Sauce; cook until the noodles absorb the sauce, about 5 to 8 minutes.

Add the bean sprouts and green onions, cook briefly until the bean sprouts are heated through. Pour onto a serving platter and sprinkle with the crushed peanuts.

Garnish with fresh bean sprouts or cilantro leaves and few sliced lemons or limes.

Pad Thai Sauce

Ingredients:

1/4 cup white vinegar
1/2 cup sugar
1/4 cup fish sauce
1 teaspoon salt

Preparation:

In a small mixing bowl, whisk the ingredients until well blended.

Source: "Thai Pure & Simple" by Somnuk (Sandy)

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Thai Cucumber Salad

Makes 4 servings

Ingredients:

1 cup cucumber, peeled and sliced
1 small red onion, sliced thin
1 red chile pepper, sliced
1 tablespoon vinegar
2 tablespoons sugar
1/4 teaspoon salt
2 tablespoons hot water

Preparation:

Arrange cucumber, onion and pepper in layers in serving bowl. Mix vinegar, sugar, salt and hot water until sugar is dissolved. Pour liquid over cucumbers, chill and serve.

Source: Cooking Thai Food in American Kitchens by Malulee Pinsuvana