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.

8 ounce canned sardines
4 to 6 leaves green leaf lettuce/Chinese lettuce
8 shallots, sliced
2 stalks lemon grass (ta-krai), lower 1/3 of stem, thinly sliced
4 garlic cloves (kratiem), sliced
¼ cup chopped green chili peppers (prik khee noo)
¼ cup fish sauce (nam pla)
¼ cup lime juice
½ cup mint leaves
¼ cup coriander leaves (bai pak chee)
2 green spring onions, sliced in 1 ½ inch pieces

Methods:

Split each sardine in half lengthwise. Remove the backbone.Cut the lettuce in 4 inch sections and arrange on a plate. Place a sardine half on top of each piece of lettuce.Combine the topping ingredients and pour over the sardines Garnish with the mint,coriander and green spring onions.

1 pound medium sized squid or cuttlefish
¼ cup shredded young ginger
1 cup mint leaves
1 cup Chinese soup celery, cut into 1 inch lengths
1 prik ki nu, sliced lengthwise
1 cup thinly sliced onion

Methods:

Wash the squid or cuttlefish, remove the eyes and other inedible parts, if using squid, skin them. Score the bodies in a crisscross pattern and then cut into 1 ½ inch pieces. Scald the squid or cuttlefish in boiled water for just a short time. Overly long scalding will make them tough.. Toss together with the squid or cuttlefish the onion, ginger, celery, and dressing. Taste and adjust the seasoning as required. Transfer to a bed of mint arranged upon a plate and sprinkle with red chili, Dressing: pound the 2 to 3 hot chilies and 2 tablespoons sliced garlic until finely ground and then mix with ¼ cup lime juice and 3 to 4 table spoons fish sauce.

500 grams (a little more than a pound) tender beef
15 chilies, sliced
2 tablespoons chopped garlic
1 clove garlic, sliced
2 teaspoons sugar
3 tablespoons nam pla
3 tablespoons lime juice

Methods:

Wash the beef, broil over a medium charcoal fire until golden brown, and then cut into slices. In a bowl, toss the beef with the lime juice, nam pla, and sugar. Toss gently. Add the chilies. Pour the ingredients onto a bed of lettuce on a plate and serve.

2 cups jellyfish
½ onion, thinly sliced
2 shallots, thinly sliced
8 to 10 crushed prik ki nu
1 tablespoon nam pla
2 tablespoons lime juice

Methods:

Immerse the jellyfish in boiling water,then remove and immediately plunge into cold water for a few minutes. This will give the jellyfish the right munchy texture. After removing from the water, drain. Toss the jellyfish with the onion,shallot,and chiles,seasoning to taste with the nam pla and lime juice. Arrange lettuce and tomatoes on a plate and dip the jellyfish mixture onto the plate. Garnish with slices for red chili.

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½ pound dried shrimp
5 prik ki nu, minced
1 tablespoon chopped ginger
½ teaspoon granulated cane sugar
1 tablespoon lime juice

Methods:

Wash shrimp with clean water one time and dry.Dissolve granulated cane sugar in lime juice. Pour over the top of the dried shrimp.Sprinkle with minced chilies and chopped ginger.Mix together throughly. Season to taste.