Penang Chicken Curry, "Penang Gai"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken.Ingredients1 cup chicken, cut into bite sized pieces1/2 cup coconut milk1 tablespoon chopped garlic2 to 3 tablespoons Penang curry paste2 tablespoons fish saucesugar to taste3 kaffir lime leaves, shredded10-15 Thai basil leaves, finely shreddedMethod
Place a wok over medium high heat, and warm the coconut milk, but don't let it boil. Add the curry paste, and stir it until the oil begins to separate out and form a thin film, to bring out the maximum flavor. Add the remaining ingredients except the lime leaves and basil leaves, and simmer until the sauce is absorbed and thickened. Add the lime leaves and basil leaves and stir fry briefly before serving.Garnish with julienned red chili, with Thai jasmine rice, and the usual Thai table condiments.Note if you particularly like your curries hot, then replace the fish sauce in the cooking with nam pla prik (chillies marinated in fish sauce), that has had at least a week to mature.
Nam pla prikPut two thirds of a cup of Thai chile peppers or jalapeno peppers in a 1 pint jar, and fill with fish sauce. Seal and keep for a week before using.

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Chicken Satay, "Satay Gai"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. This is a Thai version. You can of course also make the same recipe with chunks of beef or pork, or large prawns (if you can get the very large ones [3-4 per pound] then they are usually deheaded and the skewer threaded lengthwise down the body).Ingredients1 teaspoon coriander seed1 teaspoon cumin seed1 tablespoon chopped garlic1 tablespoon fresh grated ginger1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.2 tablespoons fish sauce1 tablespoon curry powderpinch turmeric powder (as only a colorant, so very little!)8 tablespoons coconut milk3 tablespoons palm sugarMethodThe chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizingmallet. You can also use a rolling pin.The coriander and cumin are toasted and then crushed in a mortar and pestle. The ingredients are thencombined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 12" satay sticks, loosely folding them in half and piercing through the folded meat to form a loose gather.The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade.Cooking should take between 5 and 10 minutes depending on the heat of your cooker.Nam jim satay (Peanut Sauce). A peanut dressing accompies these snacks. A quick and delicious substitute to the recipe below is our Satay Seasoning Mix (Peanut Sauce Mix). Imported from Thailand and made of the finest quality ingredients.
Ingredients4 ounces of roasted (unsalted) peanuts3-4 cloves garlic, chopped1 ounce chopped onion1-2 tablespoon red or massaman curry paste1 teaspoon fish sauce8 tablespoons coconut milk4-6 teaspoons lime juice (to taste).2-3 teaspoons palm sugar.First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.A jad (cucumber sauce)4 tablespoons white vinegar1 teaspoon sugar2-3 tablespoons cucumber, very coarsely chopped or sliced2 shallots (or any variety of purple onion) chopped3-4 Thai chile peppers, thinly sliced.Combine the ingredients, and leave to stand overnight.Each diner should have a small bowl of nam jim and a small bowl of a jad. However the satay themselvesare normally served "communally". We like to eat steamed jasmine rice that has a few spoonfulls of the Peanut Sauce on top.

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Thai Prawn And Pineapple Curry, "Kaeng Khua Saparot"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve it in pineapple skin bowls.Ingredients1 tablespoon garlic finely chopped2 tablespoons red curry paste2 tablespoons of chopped tomato2 cups of coconut milk1 cup pineapple (cubed or pulped)4 tablespoons fish sauce2 teaspoons palm sugar1 teaspoon lime juice16 prawns about 3" long2-3 kaffir lime leaves, shredded1 tablespoon Thai chile peppers, slivered15 fresh basil leavesMethodPeel, devein, and behead the shrimp, leaving only the small tail shells on. Drop two tomatoes into boiling water for about a minute, then remove to cold water, peel, quarter, discard the seed pulp, and chop the flesh. You want 2 tablespoons of chopped tomatoes.In a little oil in a medium hot wok briefly saute the garlic and basil, removing it and reserving it when the aroma is fully developed. Cook the curry paste briefly to develop the aroma, then add half the coconut milk, the fish sauce, tomatoes, pineapple, lime juice and sugar. Stir to combine fully. Add the prawns and cook until they turn slightly pink and opaque. Add the remainder of the coconut milk, the lime leaves and slivered chili, at the same time returning the sauted garlic and basil to the pan.Transfer to a serving dish and serve with steamed Thai jasmine rice.

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Thai Stir Fried Vegetables, "Pad Phak Ruam Mitr"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Ruam mitr means "everything mixed together" and in this recipe feel free to use any seasonal vegetables. We like this as a pure vegetarian recipe but you can substitute oyster sauce instead of soy sauce for a non-vegetarian version.Ingredients2 tablespoons vegetable oil1 tablespoon chile oil1 tablespoon coarsely chopped garlic1 cup broccoli florets1/2 cup cauliflower florets1/4 cup shallots, sliced3 tablespoons water1/2 cup carrots, sliced1/2 bell pepper, sliced1/4 cup snow peas1/4 cup mushrooms, sliced2 tablespoons soy sauce1 tablespoon lime juice1 tablespoon palm sugar1 cup spinach leaves1/2 teaspoon Thai pepper powderMethodHeat vegetable oil and chile oil together in a wok or skillet over medium heat, add garlic and stir until golden brown. Add broccoli, cauliflower, shallots and water. Saute until tender, about 2 minutes, stir in all other ingredients except spinach and pepper powder. Stir fry until just cooked but still crispy. Quickly stir in spinach and remove from heat. Transfer to serving plate, sprinkle with Thai pepper powder. Serve with steamed Thai jasmine rice

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Thai Rice Soup With Shrimp, "Khao Tom Goong"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Khao tom is a staple in Thailand, being widely eaten as a breakfast dish as well as an accompaniment to lunch and dinner. It can be cooked plain (without the shrimp), or as here with shrimp. It can also be made by simple substitution with chicken, pork, or any combination of seafood that you have to hand. It can be made with cooked left over chicken/shrimp etc, or as here with fresh ingredients. It is however almost always made from pre-cooked rice from a day before (though not always left-overs: the cook will often simply ladle enough rice from the electric rice pot to make the soup shortly before serving). Made with chicken it is a popular meal for recovering patients who still feel a little queasy. Ingredients 2 cups water 1 cup cooked Thai jasmine rice 1 cup thinly sliced Chinese celery (including the leaves), or spring onionhalf teaspoon preserved cabbage2 tablespoons fish sauce 1 tablespoon Maggi seasoning 1 tablespoon garlic, thinly sliced Shiitake mushrooms, sliced (optional)1 teaspoon Thai pepper powderfried garlic to taste, and a half teaspoon of salted radish always adds a nice taste
You also need 4 large (8 to the pound) shrimp, or half a pound of smaller ones, shelled, deveined, and butterflied, or half a pound of other flavor ingredient. Method In a very small amount of oil saute the garlic until golden brown and beginning to crisp up. Pour in the water, and bring to the boil. Next add the celery, Maggi sauce, and fish sauce and pepper powder, and stir until it boils again. Now add the rice, preserved cabbage, shiitake, and return to the boil, continuing to simmer, stirring occasionally. Now add the shrimp, and cook until they turn pink. Transfer to a serving dish, sprinkle fried garlic over each serving, and garnish with chopped coriander/cilantro leaves, we like to add a few thin slices of fresh ginger also (see picture below). It is also popular to serve a small dish of moo yong dried pork on the side with this soup.

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Thai Prawn Soup With lemongrass, "Tom Yum Goong"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!Tom Yum is both hot and sour, and it's one of the main signature dishes that defines Thai flavor. We've perfected this recipe and assure you it tastes great (see picture below).
Ingredients20 prawns (shrimp), medium size4-5 cups chicken broth/soup stock2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments4 table spoons fish sauce1/3 cup sliced fresh galangal1/2 cup straw mushroom, halved or whole6-8 kaffir lime leaves, shredded4 tablespoons lime juice6 crushed fresh Thai chile peppers (or more to suit your taste)2 tablespoons "prik pao" roasted chile in oilFresh cilantro for garnishMethodWash the prawns and shell them without removing the tails. Bring chicken broth to a boil. Add lemongrass, galangal and lime leaves. Bring back to a boil then add mushrooms, fish sauce, prik pao and lime juice. Add prawns and fresh chile peppers. As soon as prawns turn pink (cooked through) serve garnished with cilantro.Note that a rather simple and effective way to make this dish is with a ready-made tom yum paste. ImportFood.com has two options for you. We recommend you order our Instant Tom Yum Paste, imported from Thailand and a very good quality product. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 Thai chile peppers and onions, and serve garnished with cilantro.
An alternative to Tom Yum Paste is our Tom Yum Spice Mix which you can use to make the above soup. Both alternatives also add fragrant, delicious Tom Yum flavor to just about any kind of noodles, and both are quite popular in creating "fusion" type Pan-Asian foods blending Thai and western foods.

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Thai Chicken Soup With Coconut Milk, "Tom Kha Gai"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic,quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoycooking Thai food!
This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms),flavored with the very unique flavor of galangal ("kha" in Thai) which creates a heavenly tastewhen combined with hot chile peppers, coconut milk, lime leaves and lemongrass.Ingredients16 fluid ounces soup broth (chicken stock)4-5 kaffir lime leaves, shredded4 or 5 2 inch pieces fresh lemongrass, bruised to release flavor1 inch cube (or a bit more) galangal sliced thinly.4 tablespoons fish sauce2 tablespoons lime juice4 oz chicken breast cut into smallish bite sized pieces5 fluid ounces coconut milksmall red Thai chile peppers, slightly crushed (to taste)coriander (cilantro) leaves to garnish.Note the number of red peppers is a personal choice. It can be as few as half a chilli per diner, toas many as 8-10 per diner, but the dish should retain a balance of flavors and not be overwhelmendby the chili peppers. We suggest about 8-12 chili peppers for this recipe.MethodHeat the stock, add the lime leaves, lemongrass, galangal, fish sauce, and lime juice. Stir thoroughly,bring to a boil, and add the chicken and coconut milk, then the chile peppers. Bring back to the boil,lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).Enjoy!Not really intended to be eaten as a separate course, we like it served ladled over a bowl of steamedThai jasmine rice. This quantity serves 4 with other food, but is probably only enough for two if eatenseparately.

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Thai Stir Fried Wide Rice Noodles, "Pad Si-iew"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. We now offer a convenient instant pad siew sauce although if you learn how to make the real thing from scratch, as described below, it should be worth the effort.Marinade1-1.5 tablespoons freshly grated ginger3-5 cloves garlic, minced1 tablespoon tapioca starch3-5 cloves garlic, minced1 tablespoon rice cooking wine1 tablespoon fish sauce2 tablespoons dark sweet soy sauce1 tablespoon oyster sauce1 tablespoon palm sugar1 teaspoon sesame oil1/2 teaspoon freshly ground black pepper1 tablespoon chopped green onions1 tablespoon chopped shallots
Marinade 1.5 cup ounces of thinly-sliced beef, pork, or meat of your choice in the marinade for about an hour.IngredientsMarinated meat (above)16 ounces wide rice noodles2 tablespoons sweet dark soy sauce2 cups broccoli florets2 tablespoons fish sauce1 tablespoon palm sugar1 tablespoons oyster sauce2 eggs beaten1/2 teaspoon Thai pepper powderMethodSoak the noodles in warm water for 30 minutes then rinse in cold water. Add noodles to a pot of boiling water and boil for 1 minute, then rinse in cold water again. Transfer to mixing bowl, separate the noodles and toss thoroughly with sweet soy sauce. Set aside.Heat the wok and a little oil to stir fry the marinated meat until it just begins to cook. Add the noodles, cook quickly then add broccoli and stir again. Push the noodles and broccoli to the sides of the wok to open up the middle, then add beaten eggs. Spread the eggs a little cook for a moment. Just before the eggs set, fold all the noodles and broccoli together and stir well with remaining ingredients. Transfer to serving plate. Sprinkle with Thai pepper powder and serve with prik dong (important to have prik dong on the side, and each person can spoon a little bit over their portion, depending on how they like it).

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Thai Green Curry Shrimp with Noodles

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
This recipe is positively delicious, the final result has such a wonderful aroma, texture and flavor. See pictures below.Ingredients1 cup chopped shallots2 stalks fresh lemongrass (remove outer layer, thinly slice lower 6 inches of each stalk)2 large cloves garlic1 tablespoon chopped peeled fresh ginger1 tablespoon finely chopped fresh cilantro stems1-2 tablespoons green curry paste1 1/2 teaspoons sugar3/4 teaspoon salt1/2 teaspoon turmeric powder1/4 cup water1/4 cup plus 2 tablespoons vegetable oil1 13 oz can coconut milk1 3/4 cups chicken broth1 14 oz package wide rice noodles1 1/2 lb large shrimpMethodPuree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until as smooth as possible (about 1 minute). Heat oil in a wide heavy pot over moderate heat until not but not smoking, then cook curry paste mixture, stirring frequently, until it just begins to stick to bottom of pot (8 to 10 minutes). Add coconut milk and broth and simmer, uncovered, stirring occasionally, until reduced to about 3 2/3 cups (8 to 10 minutes).While sauce simmers, cook noodles in a pot of boiling salted water, uncovered, stirring occasionally, until tender (4 to 6 minutes). Drain in a colander and rinse under cold water. Drain noodles well and divide among 4 large bowls.Add shrimp to sauce and simmer, stirring, until just cooked through. Remove from heat and ladle over noodles. Serve and enjoy!

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Sour Spicy Isaan-style Pork, "Naem Sod"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!Nam Sod is traditionally made in Northeastern Thailand, and the flavor is very distinct. A popular food to drink beer with, not usually eaten with rice.
Ingredients1 cup finely chopped pork1/2 cup finely sliced boiled pig skin2 teaspoon salt1 teaspoon sliced garlic3-4 teaspoons lime juice1/3 cup finely sliced young ginger root1/4 cup sliced onions1/4 cup coriander and green onions1/2 cup roasted peanutslettuce leaves1-2 tablespoons hot chilesMethodMix salt with pork then fry over low heat until done, breaking the meat into small fragments. Remove from heat, allow to cool, and mix in pig skin thoroughly. Gently blend in garlic, lemon juice, ginger and onion and season to taste. Spoon meat onto a bed of lettuce. Sprinkle with coriander and onion. Serve with peanut, hot chiles, lettuce and other vegetables.

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Thai sticky rice (also known as "sweet rice" or "glutinous rice")

is a tasty, sweet rice that does a great job of filling the stomach--but be careful not to eat too much... According to Thai tradition sticky rice can put you fast asleep if more than a couple handfuls are eaten. It is meant to be formed into small balls that you make with your fingers. Then dip it in spicy sauce and let it soak up like a sponge. See recipes below for meals served with sticky rice. Widely enjoyed throughout Thailand and Laos, sticky rice is gaining popularity as more people come to know it's unique delicous taste--see us mentioned in New York Times Style Magazine. We're currently offering a low price for a convenient 5 lb bag of Thai sticky rice, and you can purchase the essential cookware for about $20.00.
Note that Thai sticky is a particular variety of sweet rice, and you must not substitute other varieties with this method. We also offer Thai purple (black) sticky rice, and we have Thai jasmine rice.
Method: Rinse rice 2-3 times, until water runs clear. Place rinsed rice in a bowl and fill with cool water so the water is approximately 2-3 inches above the rice (see Step 1). Let the rice stand in water for 6-8 hours. Drain the rice, place it in a cheesecloth, wrap it up and put the cheesecloth inside bamboo steamer. Put 6-8 cups of water in sticky rice steamer and bring to a boil. Then place bamboo steamer inside sticky rice steamer (see step 2). Be sure the bottom of the bamboo steamer does not touch the boiling water. Place a standard 8 inch lid loosely over the top of the bamboo steamer (see Step 3). Steam the rice for 45 minutes (or until tender). Enjoy!Cheesecloth: Many stores carry cheesecloth but it's expensive and the pieces are long strips only 5 inches high, which doesn't work very well for sticky rice. We now offer a nice large Thai cheesecloth for sticky rice prep, it's 36" x 40" and will last for years. Hint: after sticky rice is cooked remove from cheesecloth promptly.

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Spicy fried fish cakes, "Tod Man Plaa"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoycooking Thai food!Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus ofThai restaurants in the United States. We're happy to show you how to make it, step-by-step, withgreat results. Get a good fresh piece of fish to ensure success.Ingredients for fish cakes1 lb fresh white fish, prefer cod or halibut1 egg3/4 cup finely sliced Chinese longbean, or stringbeans6 fresh kaffir lime leaves, finely sliced1 teaspoon sugar1 teaspoon salt1.5 tablespoons red curry paste3 cups vegetable oil for fryingIngredients for cucumber relish1/2 cup white vinegar1/2 cup sugar1 cucumber, coarsely chopped3 shallots, finely sliced1-2 fresh Thai chile pepper, sliced1 tablespoon roasted peanuts crushed in a mortar and pestleMethod for fish cakesCut the fish into small pieces, then grind it up in a food processor or pound it in a mortar and pestle until it's a paste. Transfer to a large mixing bowl, and add the rest of the ingredients (except the oil). For spicier taste, add a bit more red curry paste. Using your hands, knead the mixture until sticky enough to form it into a disc about 2 inches wide and 1/2 inch thick. Heat oil in a wok or frying pan at med/highheat. Add fishcakes and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Serve warm with steamed jasmine rice, and a dish of cucumber relish which is to be spoonedover the fish cakes at the table.Method for cucumber relishCook vinegar and sugar in small saucepan over low heat until the sugar dissolves. Let cool. In a small servingbowl put cucumbers, shallots and Thai chile. Pour vinegar mixture over that, then top with roasted peanuts.

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Thai-Style Bubble Tea

The delicious beverage that involves drinking tea and sucking tapioca pearls through a wide straw: Bubble Tea (also known as Pearl Tea) is fast-becoming an American sensation. Our Thai-inspired version is oustanding. We also offer traditional Thai icetea, click here.Ingredients2 cups Thai icetea mix1 1/3 cups sugar1/2 cup mint leaves (optional)1 1/2 cups tapioca pearls1 cup fresh milkWide straws
MethodThe Tea: Place Thai icetea mix into stainless tea filter and place in a large pot with 8 cups gently boiling water. Leave the filter handle out of water so you can easily remove the tea later. Keep over medium heat for one hour, then remove tea and fill pot with water to same level you started with (8 cups). Let tea cool and pour into a pitcher. You can leave in refrigerator for a few days, if desired.The Syrup: In a small saucepan combine sugar, mint leaves and 4 cups water. The recipe still tastes great if you omit the fresh mint, but we recommend mint for not only the mint taste but also the way it blends with Thai tea to create a very "earthy fresh" flavor. Bring to a boil and stir until sugar is dissolved, then strain out the leaves and place in a separate container. Refrigerate.The Pearls: Start by bringing 12 cups water to a boil in a large pot, then gently add tapioca pearls. Let the pearls cook for 30 minutes, stirring often to keep the pearls from sticking together. Remove from heat, cover and let stand for another 30 minutes. If you prefer the pearls to be more "al dente" you can reduce the cooking time a bit. Strain the pearls and rinse with cool water, transfer to a storage container and mix with about half of the syrup. This allows the pearls to soak up the sweet flavor and keeps them from sticking together. They will keep in the refrigerator like this for about 12 hours.Using a slotted spoon, place pearls into16 oz (or larger) serving glasses. The pearls should fill 1/3 of the glass. Pour 2 tablespoons syrup over the pearls. Add more syrup if you prefer a sweeter taste, and add any syrup flavor you like. Mix (or shake) tea separately with fresh milk and ice. We suggest 1 cup milk, more or less as you prefer. Pour the ice/tea/milk mixture into each glass and stir. Garnish with a sprig of fresh mint leaves, and serve with jumbo straws that allow the tapioca pearls to be sucked up as you drink. And there you have it, possibly the greatest tea beverage ever!

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Thai-style Fried Noodles, "Pad Thai"

This is an ImportFood.com online Thai recipe. Here you can conveniently purchase authentic, quality ingredients imported from Thailand. We hope you enjoy our website and it helps you enjoy cooking Thai food!
Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation. We're sure you'll like the recipe below, however for a very simple, fast, easy-to-prepare Pad Thai, please click here for an instant version.This recipe requires 1 cup of dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.Ingredients8 ounces Chantaboon rice noodles. These should be soaked at room temperature for an hour or more depending on how soft you prefer the noodles. It may take some experimentation to determine your preference, start with warm water.5-6 cloves garlic, finely chopped. 2 tablespoons chopped shallots (or small red or purple onions)1/4 cup dried or 1/2 fresh cooked shrimp1/4 cup fish sauce 1/4 cup regular sugar (or crushed palm sugar but it doesn't make much difference).2 teaspoons tamarind concentrate mixed with 5 teaspoons water (this makes tamarind juice)1 medium egg, beaten 1/4 cup chopped chives 1/2 cup roasted peanuts, coarsely broken up. 1 cup bean sprouts 1/2 cup tofu that has been diced (1/2" cubes), marinated in dark sweet soy. "Firm" tofu works best.MethodHeat a little cooking oil in a wok and add the garlic and shallots, and briefly stir fry until they just shows signs of changing color. At this point one option is to add chicken meat and cook a bit longer, if you prefer chicken pad Thai. Add the remaining ingredients except the egg and the bean sprouts, and stir fry until the noodles soften (about 5 minutes). As you stir the noodles, periodically throw in 1-2 tablespoons of water, and after 2-3 minutes add 1 tablespoon of rinsed, salted radish (optional). Continuing to stir with one hand, slowly "drizzle" in the beaten egg to form a fine ribbon of cooked egg (if you don't feel confident with this make an egg crepe separately, and then roll it up and slice it into quarter inch wide pieces, which you add to the mix at this point). At this point, a very tasty but optional addition is a small handful of dried shrimps. Add the bean sprouts and cook for no more than another 30 seconds. Remove from the pan to a serving platter.GarnishMix a tablespoon of lime juice with a tablespoon of tamarind juice and a tablespoon of fish sauce, and use this to marinade half a cup of uncooked bean sprouts, half a cup of chopped chives, and half a cup of very coarsely ground roasted peanuts. Sprinkle this mixture on the cooked pad Thai. Cut several limes into segments and also slice up some cucumber into rounds then halve the rounds. Put the lime segments and cuke segments around the serving platter. Pad thai is served as above. You may add Thai chili powder, sugar and crushed peanuts at the table.For a very simple, fast, easy-to-prepare Pad Thai, please click here for a variant recipe.

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