2 tblsp oil
4 Fresh Red Chillies (seeded and sliced)
3 cloves garlic (sliced)
500g chicken breast (sliced)
1 Onion (sliced)
2 tblsp oyster sauce
1 tblsp fish sauce (available from Asain food shops alternatively use 2 tblsp soy sauce)
1 tblsp tamarind sauce
2 tsp brown sugar (or jaggary if available)
1/2 cup straw mushrooms (or tinned mushrooms if desperate)
1/2 cup bamboo shoots (strips)
juice of 1/2 lime
6 bunches coriander (fresh)

Instructions:

Heat oil in wok,add chillies and garlic and fry until crisp and golden.Drain onto paper towels (but leave oil in the wok).Fry chicken and onion in oil until chicken is cooked.Add lime juice and vegetables.
Fry for about 2 minutes. Add sauce.

1/4 cup Thai fish sauce
1/4 cup + 2 T white vinegar
2-4 T sugar
1 t paprika
8 oz Thai rice noodles about 1/4″ thick
8 oz tofu
1-2 T dried shrimp (optional)
3 T oil
2-3 cloves garlic
2 eggs
3/4 lb bean sprouts
3 green onions,sliced on the diagonal,including white part
3/4 C ground peanuts

Instructions:

Combine first four ingredients and let sit until sugar dissolves.Soak rice noodles/sticks in warm water until they are soft but don’t disintegrate when pressed, about 40 minutes.Drain.Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes,about 30 minutes.Cut into 1/4 inch cubes.Rinse dried shrimp in water and drain.

Put oil in wok, heat to medium,put in crushed garlic.Swirl around for about a minute.Add noodles and mix around for a minute or two.Add the tofu and shrimp then immediately add the liquid.Keep stirring
until the liquid has all been absorbed into the noodles,about a couple of minutes.

Lower heat to low or medium-low.Push some of the stuff aside at one end of wok,and break an egg in.Immediately cover with noodles.Do the same at the other end of wok. Let the eggs cook undisturbed until the yolks are practically cooked, about three minutes.(Carefully peak if unsure.)Slip a slotted spoon under each egg in turn,and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits.

Mix in sprouts and green onions. Let cook for another two minutes.Turn off heat.Add crushed peanuts and enough roasted red chilies to your desired hotness.

1 lb fresh green beans
2 T Thai Curry Paste
2 T vegetable oil
Bamboo shoots optional
6 c chicken broth

Methods:

Clean and pick green bean tips.In a dutch oven (or equivalent size vessel),heat oil.Add curry paste and “fry” until fragrant, about 1minute.Add broth, green beans,bamboo shoots (or other
vegetable).Bring to a rapid boil and cook like that for about 15-20 minutes(watching that liquid doesn’t reduce too much; add water as necessary).Reduce heat to a hard simmer and continue cooking until green beans are very done and have absorbed the flavor of the curry broth. Serve in
bowls over rice.

1 t. oil
1 lb. ground pork
4-8 cloves garlic,finely chopped
3 green onions,white part,chopped
3/4 c roasted salted peanuts
1 fresh pineapple,or 5 tangerines, or 4 oranges
1/3 c sugar
1/2 tsp pepper
lettuce leaves
mint or coriander leaves
chopped chilies

Preparation:

Grind peanuts.Heat oil in a frying pan,add pork,garlic and onions.Cook until pink color disappears. Drain off most of the fat.Add sugar and pepper,cook 1-2 minutes. Add peanuts, mix in well, then remove from heat.Cool to room temperature.

Prepare platter,lining with lettuce leaves. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. If using pineapple,cut off top leaves and outer skin, as thinly as possible, from top down.Look at the “eye” pattern,as it forms a spiral down the pineapple.Cut the spirals with a sharp knife held at about a 45 degree angle.Cut off bottom.Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter.

Mound meat mixture onto fruit, and decorate with other garnishes.Serve at room temperature, or chilled.

3/4 lb Japanese eggplant (about 3 cups sliced)
1/4 lb tofu
6 T oil
2-3 cloves garlic, crushed
1-5 red chili peppers, seeded and chopped
10-15 sweet basil leaves
1-3 T yellow bean sauce (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China,so season to taste)

Instructions:

Slice unpeeled eggplant crosswise into slices 1/8-inch thick.Cut tofu into 1/2-inch cubes.Heat oil in skillet; add garlic and stir-fry until light brown (don’t burn!). Add eggplant and tofu and cook for 5 to 7minutes. Add remaining ingredients; mix gently.Serve immediately,since eggplant and basil turn dark if dish sits after cooking. Makes 3to 4 servings.

8 prawns, peeled
5 ounces minced pork
1 ounce cellophane noodles,soaked 15 minutes in cold water
3 spring onions,sliced length 1 inch
2 prik ki nu,finely sliced
1 tomatoes,sliced
3 onion,sliced
2 tablespoon lime juice

Methods:

Blanch cellophane noodles for a few seconds and set aside. Boil Prawns then Pork till cooked, strain and mix with the glass noodles. Add spring onions,chillies,tomatoes and onion then season with lime, fish sauce and serve.

pork
prawns
dried shrimps
winged beans
roasted grated coconut
coconut cream
ground pepper
sweet chili paste
lime
fish sauce
palm sugar

Methods:

Cut winged beans and get rid of all their ribs. Then finely slice it into thin strips and blanch it in slightly salted hot water. This keeps the beans green and freshly looks. Boil the pork and prawns until they are well done, then slice them into strips.Ground the dries shrimps. Roast the grated coconut until crisp. Heat on the coconut cream until boiled. Ground the roasted peanuts. Dissolve the sweet chili paste in fish sauce mixed with lime juice and sugar. Mix every prepared ingredient together, then poured by the cooked coconut cream. Taste until satisfied then put on a dish for serve.

5 large short bodied mackerels
10 to 15 broken hot chilies
7 finely sliced shallots
½ cup shredded young ginger
5 finely slice lemon grass stems
2 table spoons finely sliced kaffir lime leaves
1 cup horapha sweet basil leaves
2 table spoons ground roasted peanuts
2 to 3 table spoons lime juice
2 table spoons fish sauce
fresh Chinese cabbage, yard-long beans, cabbage, spring onions, corlander greens

Methods:

Fry the mackerel golden brown and remove the meat.Toss with the meat the lemon grass,ginger, shallot,chilies,kaffir lime leaf,sweet basil leaves,fish sauce,and lime juice.Just before serving, sprinkle with the ground peanut,and serve with the fresh vegetable.

1 pound pla yi sok
½ cup fresh wood ear mushrooms
2 stalks Chinese celery, cut into short pieces
1 tablespoon phrik ki nu, finely chopped
1 tablespoon garlic, coarsely chopped
3 red shallots, finely chopped
½ teaspoon granulated cane sugar
1 tablespoon nam pla
2 or 3 tablespoons lime juice

Methods:

Scale the fish. Cut the belly open and remove the entrails. Clean the inside and fillet the fish. Cut the fillets into bite-size pieces. Then blanch in boiling water. Ladle out and put aside.

Wash the wood ear mushrooms. Cut out the hard pieces,then cut into bite-size pieces.Then blanch in boiling water. Ladle out and put aside.

To make the dressing,combine sugar,nam pla,lime juice,phrik ki nu and garlic. Mix together.

Add fish and mushroom to a bowl. Pour the dressing over and add celery and chopped shallots. Gently mix together. Spoon the salad over a bed of romaine lettuce on a plate. Garnish with red and yellow chilies (chili spur peppers) and lime. Serve.

20 small dry squid bodies
2 tablespoons lime juice
8 to 10 fresh prik ki nu
¼ cup roasted peanuts
½ cup thinly sliced onion or shallots
5 or 6 tablespoons sliced mango
½ cup chopped celery
1 bunch cilantro
4 red chilies
lettuce
2 tablespoons nam pla
1 teaspoon palm sugar granules
1 cup oil for frying

Methods:

Slice squid cross-wide (into rings). Wash with water and air dry.Add oil in frying pan and heat. Add squid and fry a little until the squid is golden and crisp. Remove from oil.Dissolve lime juice,nam pla, and palm sugar. Add sufficient ground,broken prik ki nu to taste.Add crispy fried squid in a bowl with roasted peanuts.Add the lime juice mixture. Place lettuce in bowl, add the salad mixture and juices, and garnish with chili and red chilies. Serve immediately.