Thai - Sweet and Sour Chicken or Shrimp

Sweet and Sour Chicken/shrimp
Serves 4
Ingredients;
-Cucumber, 1 cut into rough 1” chunks
-Pineapple chunks, 1 can
-Pineapple juice, 1 can
-Tomato sauce, 1 small can
-Tomato, 2 cut into rough 1” chunks
-Onions, 1, cut into 1” chunks length wise
-Green and red bell peppers, 2, cut into rough 1” chunks
-Salt ½ t
-Fish sauce, 8-10 squirts
-Tapioca flour rue
-Shrimp/chicken, desired amount

Add pineapple chunks and tomato paste to large sauce pan, let simmer for 10 minutes.

Add fish sauce, salt, and msg. Season to taste.

Add meat, and cook until medium done.

Add vegetables, bring to a boil, and add tapioca flour rue until you have reached desired thickness.

Mom likes to add chicken stock, or shrimp stock by using the shrimp shells. I had to add extra pineapple juice, the pineapple/tomato sauce/fish sauce mixture is key.

Thai - Crispy Eggs

Crispy Eggs
Serves 1
Ingredients;
-1 egg
-Fish sauce with chilli peppers
-Vegetable oil

Add oil to pan, and heat until very hot.
Crack egg, cook until done, flip if desired, and spread fish sauce on top of the egg.

Thai - Omlett

Thai Omelet
Serves 4

Ingredients;
-4 eggs, very very well scrambled
-Green onions, fine chopped (or some people use big white onions cut in size
of your choice)
-Fish sauce, 3-4 squirts
-Vegetable oil

Scramble eggs (not cook), green onions, and fish sauce very well.

Add 2-3 T of oil to medium size sauce pan, put on high heat.

Once pan is very hot, add egg mixture to pan.

When bottom is cooked, lift up eggs so that the un-cooked egg on top drains to the pan.

Once omelet is mostly cooked, flip and cook until done.

You can also add peppers that are muddled in the fish sauce to the egg mix, or spread over the top of the finished omelet.

Thai - Spicy Papaya

Spicy Papaya
Serves 3-4
Ingredients;
*Dried or fresh thai chilli peppers, 3-4
*Garlic, 2 cloves
-Sugar, 3 T
-Lime juice, ½-full lime
-Fish sauce, 4 T
-MSG, ½ t
-Papaya, 3-4 cups julienned
-Tomato, ½ portion cut into 1x1/2 chunks, Roman tomatoes preferred
-Yard long beans, ½ cup cut into 1” segments, if available

Add chilli peppers and garlic to mortar, smash well, add sugar, lime juice, fish sauce, and msg, mix well.

Add papaya tomatoes and beans to large mixing bowl, and make a cave in the middle.

Add muddled mix to papaya bowl, mix well and lightly smash tomatoes.

Mom likes to sometimes add the zest of a lime peel, or muddle small portion of a lime peel. You can also add carrots and peanuts.

Thai - Falong Peanut Papaya

Falong Peanut Papaya
Serves 2-4
Ingredients;
-Papaya, julienned, 3-4 cups
*Garlic, 2 cloves, smashed
-Sugar, 2 T
*Fish sauce, 1 ½ T
*Lime juice from ½ of a lime
*MSG, ¼ t
-Tomato, ½ sliced in to rough 1x1/2” chunks, Romano tomatoes preferred
-Carrot, ½ portions julienned
-Peanuts, 5 T crushed and roasted

Julienne papaya and carrots, add to large mixing bowl.

Muddle all of the starred ingredients until mixed and smashed well.

Make a cave in the papaya/carrot bowl and add the muddled mixture.

Mix all contents in the bowl, add peanuts, add tomatoes and smash.
Season to taste.

Thai - Rockfish Mint Sauce

Rockfish Mint Sauce
Ingredients;
-Dried red peppers, 4
-Garlic cloves, medium, 3
-Lime, 1-2 slices
-Fish sauce, 8 squirts
-Cilantro, 2 fingers fine chop
-Basil, 7-8 leaves, fine chop
-Mint, 7-8 stems of leaves, fine chop
-Green onions, one 8” piece, fine chop

Add peppers, garlic, and lime to bowl, muddle until it turns to a paste.

Add veggies and fish sauce to bowl, mix well, may be necessary to add ¼ cup of water.

Season to taste. Don’t forget the MSG.

Thai - Garlic Chicken

Thai Garlic Chicken
Cooks 6-10 pieces
Ingredients;
-Black pepper kernels, 20 crushed
-Garlic cloves, 10 med crushed
-Cilantro, 2-3 fingers fine chopped
-Sugar, ¼ cup
-MSG, ½ t
-Fish sauce, 2 T
-Salt, 1 t

Muddle pepper, garlic, and cilantro until it becomes almost a paste.

Add the rest of the ingredients, it may be necessary to add a ¼ cup of water.

Cut slits top and bottom into chicken thighs and legs, massage sauce into chicken making sure that it coats all of the chicken.

Broil in the oven, flipping over once browned.
(could also be grilled)

Thai - Laab (Meat Chop Chop)

Laab, meat chop chop
Serves 10

Ingredients;
-Beef, 2lbs, either 2lbs of 90+ ground beef, or a roast, trimmed and processed
-Browned rice powder, 3 T (see recipe for Roasted Laab Rice)
-Onion, ½, thinly sliced
-Lime juice, ½ a lime
-Fish sauce, 3ish T
-Roasted Peanuts, 2-3 T?????
-Scallions, about 2 fingers cut into ¼” segments
-Cilantro, fist full, cut into ½” pieces
-Keifer Lime Leaves, 20, fold de-stem and fine slice

Brown beef on medium heat, continuously stir the meat so it does not clump, remove from heat after meat has browned.

Add all other ingredients, mix and massage them into the meat, and place back on heat until done.

Thai - Sticky Rice

Sticky Rice

Use desired amount of sweet rice and add to mixing bowl.

Clean the rice with water until water stays clear, gently stir and flip the rice taking care not to break the rice.

Soak rice for at least 45 minutes.

Gently place rice into steamer, do not break up the rice.

Beky and I recently used a rice cooker with a steam tray, the tray had holes about 3/8” big, by gently laying the rice down onto the steamer, it worked well, and retained almost all of the rice on the steam tray. It took approximately 30 minutes to steam the sticky rice this way.

Thai - Dom Ka Khay

Dom Ka Khay (Dohm Kah Guy)
Serves 4

Ingredients,
1x1”Galangagah root, frozen
3-4 Garlic cloves
10-12 Pak Chi stalks
1 can coconut milk
Salt
Sliced chicken, 3-4 chicken breasts
5-6 lime leaves
Lime juice
Roasted red pepper
Fish sauce

Smash very well glangagah root with garlic and pak chi.

Add can of coconut milk to pot, rinse out can with water (1/2 can of water) and add to pot.

Bring to a boil, add a pinch of salt, and several squirts of fish sauce.

Add sliced chicken and lime leaf, cook on medium heat until chicken is cooked.

Add roasted red pepper, and lime juice, season to taste.

Serve with white jasmine rice.

Thai - Pad Thai

Pad Thai

Ingredients, all to desired portion;
Vegetable oil
Eggs
Noodles, soaked in warm water for an hour (until softened)
Pad Thai Sauce
Roasted peanuts
Lime Juice
Green onions, cut to 1/8” white portion, ¾” green portion
Bean Sprouts

Add oil to sauce pan or wok on high heat, cook eggs until fully cooked,

add noodles, and then add pad thai sauce, (amount tbd, see recipe for Pad Thai Sauce).

After noodles are softened and a light brown with sauce, add scallions, sprouts, peanuts, and lime juice. Serve with roasted red pepper.

Thai - Fried Rice

Fried Rice
Ingredients, all to desired portion;
Vegetable oil
Pre-cooked white jasmine rice (steamed or rice cooker)
Sliced pork
Eggs
Green onions
Sliced tomato, or frozen peas and carrots
Sugar, soy sauce, fish sauce, oyster sauce
Cucumber

Add minimal amount of vegetable oil to pan or wok on high heat, add eggs and try not to stir up yolks, once eggs are cooked, add pork and cook until almost done.

Add rice and seasonings, equal parts sugar, soy sauce (vegetable soy sauce preferred), and oyster sauce.

Add several dashes of fish sauce. Season to taste.

Add vegetables before taking off heat, if using frozen vegetables add just before rice to help thaw and cook them. Serve right after cooking, add cilantro for a garnish, and roasted red pepper on the side with fresh sliced cucumbers.

Thai - Egg Rolls

Egg Rolls
Makes roughly 25
Ingredients
Egg roll skins, Wei Chuan brand
Egg roll seasoning
Cabbage, 4 cups, cut long ways 1/16-1/8”
Carrots, julienne ½ cup
Celery, chopped, 1/16-1/8” ½ cup
Vermicelli noodles, 1 bundle
Ground Pork ½ lb

Cook ground pork in large sauce pan until cooked, ensure to stir and separate pork so it does not clump.

Soak noodles in room temp water, remove from water once noodles are flexible cut into 2-3” lengths.

Once pork is cooked, add 2 T of egg roll seasoning, mix well, and add noodles. Cook until noodles are soft, add carrots, celery, and cook for several minutes. Lower heat to medium low, add cabbage, stir occasionally for 45 seconds and turn off heat. If cabbage is cooked for too long it will wilt and get very watery.

Let mixture cool, and then add roughly 2 T of the above cooked mixture to the corner of an egg roll shell. Roll the egg roll tight, but try not to tear the shell, seal the end of the egg roll with a water flour mixture.

Deep fry in oil until golden brown. Serve with a 1 part sweet chilli sauce 1/2 or 1 part tiger sauce mixture, can add some water to this if you like, or you can buy Mae Ploy egg roll sauce which tastes the same to me.

Thai - Ka Teo Nua

Ka Teo Nua(Quill dill Nuhh)
Portion per person
Ingredients;
Soup broth
Beef bullion
Meatballs cut in half or;
Steak, sliced
Cilantro, chopped, 2 fingers per person
Scallions, chopped, roughly 6 inches per person
Medium Rice noodles
Bean sprouts
MSG ¼-1/2 t per bowl
Ka Teo sauce

Soak noodles in warm water for 10-20 minutes, drain and set aside.

Bring a pot of water to boil, along with the soup broth.

Add cilantro, bean sprouts, and scallions, to serving dish.

Boil sliced steak/meatballs in soup broth until medium rare and add to serving dish.

Boil noodles in boiling water for roughly 15 seconds, drain water and add to serving dish.

Add desired amount of heated soup broth to serving dish, add 5 T of Ka Teo sauce, roasted red pepper, and 1-2 t of beef bouillon to bowl. Stir and season to taste.

Thai - Ka Teo dohm yom

Ka Teo Dohm yom (Quil dil dohm yom)
Serves 3-5 people

Ingredients;
-Soup broth
-Cilantro, 2-3 fingers per bowl
-Roasted peanuts
-Ground pork
-Bean sprouts
-Medium Rice noodles
-MSG
-Quil dil sauce

Soak noodles until they separate and are soft, drain and set aside.

Use desired amount soup broth adding appropriate amount of chicken bouillon and let cook over medium heat.

Muddle 3-5 garlic cloves, 10-15 black pepper kernels, add roughly 2 fingers of cilantro stalks. Once mixture is almost creamy, add roughly ½ cup of ground beef, mix and muddle as well.

Boil meat in soup broth, mixing well to ensure that it does not clump together, put pork in desired size bowl.

Add desired a small handful of roasted peanuts to bowl, and diced cilantro.

Cook roughly 1 ½ cups of noodles in boiling water, and add to bowl as well.

Add desired amount of soup broth to bowl, add 3-5 T’s of Ka Teo sauce, and add pepper, fried garlic, and season to taste.

Thai - Ka teo Laad Na

Ka Teo Laad Na(Quil Dil Lad Na)
Serves 1 very hungry person, like JacobIngredients
-Vegetable oil
-handful and a half of big ribbon fresh noodles, cut into large strips, 2x3/4”
-sweet/black soy sauce
-soy bean paste
-chicken bouillon cubes, or chicken/pork broth
-sugar
-meat, chicken or pork, pork preferred, roughly ½ cup sliced
-2 cloves garlic, smashed/minced
-tapioca flour/corn starch
-Chinese broccoli, 2-3 stalks, roots trimmed and smashed, and chopped into 1 1/2" pieces
-sugar, vinegar, fish sauce, black pepper, dried red pepper

Add 2-3 T of vegetable oil to large pan on high heat,
add fresh noodles and 8 squirts of sweet/black soy sauce,
add more sauce for desired color.

Gently flip and separate noodles, cook until brown.
Remove noodles from pan and place in bowl.

Add 1 ½-2 cups of water and 1-2 small chicken bouillon cubes.
Add 1 T of soy bean paste, 1 T of sugar, and 7 squirts of fish sauce, if using 2 bouillon cubes, use less fish sauce.

Mix well in pan, add sliced meat, add garlic, turn heat to high and cook until meat is almost done, reduce to simmer med heat.

Make tapioca flour and water rue, using less than 1 cup of water, turn heat to high, and add rue to pan while continuously stirring. Add more rue obtaining desired thickness.

Add Chinese broccoli and cook until roots are softened.

Add contents in pan to noodle bowl, sprinkle with black pepper, and stir.

Add sugar, vinegar, fish sauce, and red pepper to taste.

Thai - Drunken Noodles

Drunken Noodles
Feeds 4-6

Ingredients;
-thai chicken basil recipe, half portion (see thai chicken basil recipe) -2 handfuls of big ribbon fresh rice noodles, cut into medium to large strips, 2x3/4”
-soy sauce
-vegetable oil

Brown noodles in large hot pan with 2-3 T of oil, ensuring that you gently flip and separate noodles.

Add half portion of thai basil to pan, add 3-4 squirts of soy sauce, season to taste.

Thai - Chicken Basil and Drunken Noodles

Thai Chicken Basil, and Drunken Noodles
Feeds 5-7

Ingredients;
-7 medium garlic cloves, peeled
-1/2 t salt
-25 Thai chilli peppers
-1/2 onion, cut to ½”x1” strips
-1/2 bell pepper, cut to ½”x1” strips
-2 jalapenos, chopped ¼” x ¼”
-1/2 cup of vegetable oil
-1 lb of chicken breast, ground, like meat chop chop
-1/4 t msg
-2 T sugar
-10 shake of fish sauce
- 2 handfuls of thai basil

Muddle garlic with salt, add chilli peppers, and add muddled mixture to a large pan on high heat with oil.

Cook until garlic is golden brown, add chicken to pan.

Rinse out mortar ½ cup of water and add to pan.

Add sugar, fish sauce, msg, flavor to taste.

Add all vegetables and stir fry, until peppers and onions are softened.

Serve with rice.

Thai - Fish Sauce Mix

Fish sauce mix
4-5 T of fish sauce,
½ lime juiced,
diced green peppers.

Store in fridge, the longer the better.

Thai - ka teo sauce

Ka Teo sauce
2 cups sugar
1 cup fish sauce
1 cup vinegar

mix all together in a jug or bottle so that sugar is all dissolved.