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.

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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.

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½ pound of belly pork cut into half inch cubes.
½ chicken or duck, cut into bite sized pieces.
4 cups of mooli (Chinese white raddish) cut into 1 inch slices, and quartered
1 Chinese cabbage, cut into moderate sized chunks
1 [Western] cabbage, quartered, cored, and cut into 1 inch cubes
1 cup of leek, in 1 inch rings
2 cups of [Chinese] celery, in 1 inch pieces
4 cups of kale, stems crushed, and very roughly chopped
10 medium Chinese mushrooms, soaked in water, and the stems discarded
5 cakes of hard soybean curd, quartered, and the pieces cut in half diagonally
3 cups of mung bean noodles, soaked, and cut into short lengths
½ cup of bai phak chi (coriander/cilantro leaf), chopped
6 tablespoons of soybean paste
3 tablespoons of chopped garlic
1 tablespoon of minced ginger
3 tablespoons of fish sauce
2 tablespoons of dark soy sauce
1 tablespoon of Maggi sauce
2 tablespoons of [palm] sugar
8 cups of pork stock
black pepper to taste

Methods:

Bring the stock to a boil and add the pork, poultry, fish sauce, soy sauce, and Maggi sauce, boil uncovered until the meats are just cooked. Add the vegetables, bean curd, and noodles In a wok, heat some oil, and fry the soybean paste until fragrant Sauté the garlic and ginger Add the soybean paste, garlic and ginger to the soup. Taste, and adjust the fish sauce and pepper to suit the chef’s preferences. Remove from the heat and serve when the vegetables are done.

1 cup nam som paep (palm sugar)
½ cup rice vinegar
¼ cup water
5 tablespoons thangkwa (cucumber)
2 tablespoons hom daeng (shallots), thinly sliced
1 tablespoon haeo (water chestnut), thinly sliced
pinch salt
bai chi (coriander/cilantro leaves) to garnish

Methods:

Boil the vinegar, water and sugar to form a thin syrup.Cut the cucumber in four lengthwise, and cut the pieces into segments about an eighth of an inch thick.Combine the vegetables in a small bowl, pour the syrup over them,and taste for balance.This will keep for about 3 weeks in the refrigerator.

To serve, pour into a small bowl and garnish with bai chi. Note that Thais usually add drained prik dong to the bowl to their own personal taste.

8 ounces presoaked Chinese (Shiitake) mushrooms

For the marinade:
1 teaspoon finely chopped galangal
1 teaspoon finely chopped lemon grass
1 teaspoon kaffir lime leaf, finely chopped
2 coriander roots
4 small garlic cloves, coarsely chopped
½ teaspoon curry powder
1 tablespoon light soy sauce
2 tablespoon Sugar
1 teaspoon ground coriander seed
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoon oil
½ cup coconut milk

For the peanut sauce:
1 tablespoon oil
1 tablespoon red curry paste
1 cup coconut milk
2 tablespoon sugar
¼ teaspoon salt
1 tablespoon lemon juice
3 tablespoon ground roast peanuts

Methods:

Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside.

In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes.

In a wok or frying pan, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red color appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill or broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce.

2 large dried red chilies, coarsely chopped
1 teaspoon coarsely chopped galangal
2 small red shallots, coarsely chopped
3 ounce ready-fried beancurd, finely diced
oil for deep-frying the beancurd, plus 2 tablespoons oil
1 tablespoon finely chopped garlic
1 tablespoon lemon grass, finely chopped, into rings
1 tablespoon grated coconut
2 ounce long beans; coarsely chopped, into 1 inch lengths
1 medium broccoli stem, coarsely chopped at an angle into 1 inch lengths
2 ounce baby sweet corn, roughly chopped at an angle into 1 inch lengths
1 carrot, finely chopped into matchsticks
3 tablespoons vegetable stock
2 tablespoons light soy sauce
½ teaspoon sugar

Methods:

In a mortar, pound together the chilies,galangal and shallots to form a paste and set aside. Deep-fry the bean curd dice until crispy brown,drain and set aside.

Heat the 2 tablespoons oil and fry the garlic golden brown. Stir in the paste, add the lemon grass and coconut, stirring well. Add all the vegetables and briefly stir-fry. Add the stock, soy sauce and sugar. Stir well and turn on to a serving dish.

2 tablespoons kratiam (garlic), sliced thinly
2 tablespoons khing (ginger), julienned thinly
2 tablespoons phrik ki nu daeng (red birdseye chilies), julienned
2 tablespoons phrik ki nu (green birsdweye chilies), julienned
¼ cup of hom daeng (shallots/purple onions) sliced thinly
¼ cup of bean sprouts
¼ cup of snow peas
¼ cup mooli (Chinese white radish),sliced thinly
¼ cup water chestnuts, sliced
¼ cup prik yuet (Thai sweet chilies),sliced
¼ cup sliced mushrooms
¼ cup of cauliflower florets
¼ cup of broccoli florets
¼ cup of asparagus tips
2 cups of fried tofu
2 tablespoons light soy sauce
2 tablespoons of dark sweet soy sauce
2 tablespoons of mushroom soy sauce
1 tablespoon of corn starch, dissolved in a little water
freshly ground black pepper to taste

Methods:

Take two cakes of hard tofu, and cut them in quarters, then divide the squares in half diagonally, then divide each piece in half “height-wise” to yield 32 bite sized pieces. Place a little peanut oil in a hot pan and stir fry the tofu pieces until they turn golden brown. Next sautee the garlic,ginger and chilies (if used) in a little oil, and then add the soy sauces and then all the other ingredients except the bean sprouts,and stir fry for about a minute,then add the cornstarch and continue to stir fry for a further minute. Add the bean sprouts,stir very briefly to warm them,but not cook them, and then serve with steamed white rice.

½ pound Morning Glory (aka water spinach),cut into two-inch long pieces,broccoli,asparagus or kale and can be used as a substitute
2 tablespoons garlic,crushed and chopped
2 teaspoons tapioca flour,mixed with two tablespoons water and set aside
1 large red chili,thinly sliced,reserve some for garnish
10 small chilies,crushed
4 tablespoons water or chicken stock

For the Sauce:
2 tablespoon soy bean paste
2 tablespoons oyster sauce
2 tablespoons thin soy sauce
1 teaspoon sugar

Combine all of the sauces,sugar and water then set aside. Heat the oil in a wok over high heat and add the garlic,small chillies and morning glory when it’s good and hot.Toss the ingredients and add the sauce mixture,followed by the large red chili and tapioca flour.Serve and garnish with bits of large red chili.

morning glory, cut by your fingers tips to be about 1 inch long
garlic, chopped
oyster sauce, about one tablespoon
optional, put chili in, crunch it with knife
cooking oil

Methods:

Prepare all and put them in one plate, morning glory,garlic,oyster sauce and chili. Heat wok to medium till very high heat,put cooking oil in. Put all ingredients into wok,and stir-fry in very few times.

5 shallots
2 aubergines (eggplants)
5 cloves garlic
1 fresh chili
1 teaspoon salt
2 tablespoons vegetable oil
3 eggs hard-boiled
20 mint leaves

Methods:

Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned. Peel the aubergines and garlic. Pound the chili, shallots and garlic together. Then add the salt and aubergine and pound together again. Fry the pounded mixture in the vegetable oil for 2 to 3 minutes. Remove from the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately. Sprinkle the aubergine with mint leaves and serve accompanied by vegetables.