Menu Thai Herbal Noodles Food

Try this easy Thai noodle recipe made with fresh herbs. It's quick and simple to make, and super-tasty! Good both for the vegetarian Thai food lover, or just add shrimp for those who like seafood. Excellent for both lunch and supper, you'll want to make this noodle recipe part of your everyday Thai food menu.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:

•7-8 ounces wheat or egg noodles, fresh or dried "instant" type (SERVES 2)
•3-4 Tbsp. oil for stir-frying
•1/4 cup raw or dry roasted unsalted peanuts, ground or roughly chopped with a knife
•8-12 medium or large tiger prawns, OR 1 cup medium-firm tofu, cubed and tossed with 1 Tbsp. soy sauce
•1 egg (omit if vegan)
•2-3 Tbsp. white wine (or white cooking wine or sherry) OR substitute chicken or vegetable broth
•PASTE:
•1 red or green chili (de-seeded if you prefer less spice)
•3 cloves garlic, minced
•1 thumb-size peeled piece of galangal (or ginger), grated
•2 Tbsp. fish sauce - Vegetarians substitute 3 Tbsp. soy sauce
•juice of 1/2 lime
•FRESH HERBS:
•1/2 to 1 loosely-packed cup basil leaves, roughly chopped
•1/2 cup fresh chives, chopped into small pieces
•3 spring onions, sliced
•1 loosely-packed cup fresh corriander, roughly chopped
•optional: 1 cup bean sprouts

Preparation:1.Boil the noodles until cooked or nearly cooked (they will be fried later), then rinse briefly with cold water to keep from sticking. Set aside.

2.If you have a food processor or mini chopper: add the paste ingredients and process well. OR, simply mince the paste ingredients well and stir together in a cup. Set aside.

3.Wash, rinse, and chop/slice fresh herbs. Set aside.

4.Heat up wok or large frying pan for 1 minute (medium-high heat). Add oil and swirl around.

5.If Not Adding Prawns or Tofu, Skip to step 7. Add 1/2 the paste plus the prawns or tofu. Also add 2 Tbsp. white wine or cooking wine (or broth).

6.Stir-fry for 1-2 minutes until shrimp are pink and plump, or tofu is warmed through and fragrant. (If wok or pan becomes dry, add another Tbsp. or two of wine or broth.) Now clear a space in the center of the wok or pan.

7.Break egg into wok or pan and quickly stir with a spatula until egg is cooked (like scrambled eggs).

8.Push eggs and other ingredients aside and add 1 more Tbsp. oil to the bottom of the wok or pan. Now add the noodles plus all the [remaining] paste and stir fry one minute, or until noodles are cooked.

9.Do a taste test. If not salty enough, add more fish sauce or vegetarian substitute (I usually add at least 1 more Tbsp., but it may already be salty enough for you). If not spicy enough, add more fresh chili, or a little chili sauce and toss well to incorporate.

10.Remove wok from heat. Toss with fresh herbs and bean sprouts (if using).

11.Sprinkle noodles with ground or chopped peanuts. If desired, place wedges of fresh lime on the side (optional).

12.For those who like their noodles extra spicy, accompany this dish with a bottle of Thai chili sauce. ENJOY!

Menu Thai Beef & Broccoli Stir Fry Food

This Beef & Broccoli Stir Fry is healthy and colorful with robust flavors that are easy to stir up. Along with the broccoli, you can add red bell pepper or, for those who like it spicy, red chili peppers. The stir fry sauce is simple to make but complex in taste, making for a lively taste combination when fried up together with the beef and vegetables. Just serve this Beef and Broccoli Stir Fry with rice and you have a complete meal that also makes for delcious leftovers. ENJOY!

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:
•SERVES 2
•3/4 lb. (.350 kg) beef sirloin steak, thinly sliced into strips
•3 Tbsp. soy sauce mixed with 1 tsp. sugar
•1/4 tsp. coursely ground black pepper
•1 large head broccoli (or 2 small), chopped into florets
•optional: 1 red bell pepper, chopped
•optional: 1 red chili, thinly sliced
•1/2 onion, roughly chopped
•2 Tbsp. chopped galangal OR fresh ginger
•STIR FRY SAUCE:
•2 Tbsp. fish sauce
•1/2 tsp. cornstarch
•3 Tbsp. dry sherry (or cooking sherry)
•2 Tbsp. oyster flavored sauce (I use Kikkoman brand)
•2 Tbsp. plus 1 tsp. lime juice
•3 cloves garlic, minced
•1+1/2 tsp. sugar
•1/2 tsp. cayenne pepper
•2 Tbsp. fresh coriander leaves and stems, finely chopped
•OTHER:
•2 tsp. sesame oil
•extra handful of fresh coriander (for garnish)
•2 Tbsp. oil for stir-frying
•1/4 cup water


Preparation:

1.Pour the soy sauce and sugar mixture over the strips of beef. Season with the ground black pepper and stir well. Set beef aside to marinate while you prepare the other ingredients.

2.Place the fish sauce in a cup or small bowl. Add the cornstarch and stir until it dissolves. Now add all the other stir-fry sauce ingredients and stir to combine.

3.Place a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil plus the onion, ginger, and fresh chili (if using). Stir-fry briefly to release the fragrance (about 1 minute).

4.Add the beef together with its soy sauce marinade. Stir-fry 5 minutes, or until beef is cooked. If your wok becomes dry, add a Tbsp. of water.

5.Add the broccoli plus the red bell pepper (if using). Also add the stir-fry sauce plus 1/4 cup water.

6.Stir-fry until broccoli turns bright green and has softened slightly but is still fairly firm - about 2 minutes.

7.Remove from heat and do a taste test. If too salty for your taste, add a little more lime juice. If not salty enough, add a little more fish sauce. If not spicy enough, add a little more cayenne pepper.

8.Drizzle the sesame oil over and serve immediately with generous sprinklings of fresh coriander. ENJOY!

Menu Chicken Pad Thai Food

You asked for a simpler, one-page version of my Chicken Pad Thai Recipe - so here it is! A faster, easier version of Pad Thai, this yummy recipe will leave you craving more. The key to perfect Pad Thai is in the cooking (or "not" cooking) of the noodles - learn how to get them chewy-perfect with this recipe. Included is a simple, but authentic pad thai sauce which is tangy and a little spicy. When it's all put together, you'll find there isn't a noodle dish better than world-famous pad Thai!

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutesYield: SERVES 2
Ingredients:

•8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
•1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
•Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
•4 cloves garlic, minced
•optional: 1-2 fresh red chilies, minced
•3 cups fresh bean sprouts
•3 spring (green) onions, sliced
•1/2 cup fresh coriander/cilantro
•1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
•1/4 cup chicken stock
•1/8 tsp. ground white pepper
•vegetable oil for stir-frying, and wedges of lime
•PAD THAI SAUCE:
•3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
•2 Tbsp. fish sauce, + more to taste
•1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
•3 Tbsp. brown sugar

Preparation:

For a step-by-step version of this recipe (with pictures), see: Perfect Chicken Pad Thai, step-by-step!

1.Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.

2.Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!

3.Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce) over the chicken. Stir well and set aside.

4.Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).

5.Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).

6.Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).

7.Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!

8.Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.

9.Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

Menu Thai Cashew Chicken Recipe Food

Thai Cashew Chicken is one of many stir fry recipes that came to Thailand via the Chinese. Very popular in Thai restaurants, this famous chicken stir fry recipe is made with lean chicken breast, shiitake mushrooms, plus suey choy, bok choy, or other Chinese greens. Cashew chicken is a simple stir fry recipe that is easy to make, plus healthy and delicious. Enjoy it with Thai jasmine-scented rice or Thai sticky rice (see recipe link below) for a nutritious and satisfying meal. 

Prep Time: 30 minutes

Cook Time: 10 minutes
Total Time: 40 minutes
Ingredients:

•SERVES 4

•2 chicken breasts, cut into bite-size pieces or strips
•1 cooking onion, sliced
•4 spring onions, cut into thirds
•5-8 large leaves suey choy (or other chinese cabbage), cut into square bite-size pieces
•1/2 cup cashews, dry roasted, unsalted
•1 cup shiitake mushrooms, sliced, fresh or dried (if dried, soak in hot water for at least 4 hours beforehand)
•1-2 red chillies, de-seeded and diced (omit if you like it mild, or if kids are involved)
•3 cloves garlic
•marinade: 2 tsp. arrowroot powder or cornstarch dissolved in 1 Tbsp. water and 2 Tbsp. soy sauce
•1/4 cup chicken broth or white wine (or white cooking wine or sherry)
•SAUCE:
•3 Tbsp. white cooking wine
•1 cup chicken broth
•2 Tbsp. soy sauce
•1 Tbsp. rice vinegar
•1/2 tsp. dark soy sauce
•1 lemongrass stalk, pale section sliced and minced, OR 2 Tbsp. frozen prepared lemongrass (available at Asian stores)
•2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores)
•2 heaping Tbsp. brown sugar
•OTHER:
•1 Tbsp. arrowroot or cornstarch powder, dissolved in 3 Tbsp. water
•1-2 Tbsp. oil for stir-frying

Preparation:1.Place arrowroot or cornstarch powder (dissolved in water and soy sauce) in a medium-size bowl. Add chicken pieces and stir well to combine. Set aside to marinate.

2.To make the stir-fry sauce, pound or process sliced lemongrass in pestle & morter or a food processor until fine.

3.Now combine all sauce ingredients in a bowl or large cup, stirring well. Set aside.

4.In a large wok or frying pan, fry the cooking onion, garlic, and chillies (if using) in oil over medium-high heat (1-2 minutes).

5.Add the chicken (with the soy sauce marinade) and mushrooms. Continue stir frying until chicken is cooked (2-5 minutes). When the wok or frying pan becomes too dry, add a little of the broth or cooking wine, 1 Tbsp. at a time.

6.Add the rest of the vegetables and continue stir frying until they soften and turn bright green (about 1 minute).

7.Finally, add the sauce you made earlier, plus the cashews. Then add the arrowroot or cornstarch powder dissolved in water. Continuing stirring until everything is well combined and the sauce thickens (1-2 more minutes).

8.Do a taste test for salt and sweetness, adding more sugar if too sour for your taste, or more fish sauce if not salty enough (the sauce should taste tangy and a little sweet).

9.If you prefer a darker, richer sauce, add 1/4 to 1/2 tsp. more dark soy sauce.

10.Serve with Thai jasmine-scented rice or Thai Sticky Rice Recipe. Enjoy!

Menu Thai Stir-Fried Basil Pork Food

If you're a fan of authentic Thai street food, you must try this wonderful Thai Basil Pork Stir Fry. It's classic Thai at its tastiest. Usually this dish is made with ground pork, but nearly any type of pork or chicken can be used (for my recipe, I used pork loin cut into thin strips). There are two keys to this dish: first, make sure you use enough basil, and second, get yourself this secret Thai ingredient: Golden Mountain Sauce (see more on this sauce below recipe). ENJOY!

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:

•SERVES 2-4
•3/4 lb. to 1 lb. ground pork, OR pork loin, cut into very thin strips (OR substitute chicken breast or thigh)
•4-5 cloves garlic, chopped fine
•1-2 fresh red chilies, chopped fine (OR substitute 1/2 to 3/4 tsp. dried crushed chili)
•1/4 cup chicken stock
•1 egg
•2 oz. (1 compressed cup, or approximately 2 containers/bags) fresh Thai basil, OR substitute sweet basil
•4-5 green onions, sliced
•2-3 Tbsp. oil for stir-frying
•Garnish: 1 fresh red chili, sliced
•STIR-FRY SAUCE:
•2 Tbsp. oyster sauce (I used Golden Dragon brand)
•3 Tbsp. Golden Mountain Sauce* (see below)
•1 Tbsp. fish sauce
•1 tsp. dark soy sauce
•1 generous Tbsp. brown sugar
•2 Tbsp. fresh-squeezed lime juice

Preparation:1.Combine all Stir-Fry Sauce ingredients together in a cup. Stir well to dissolve the sugar. Set near the stove.

2.Heat a wok or large frying pan over medium-high heat. Add 2-3 Tbsp. oil and swirl around, then add the garlic and chili. Stir-fry 30 seconds to 1 minute to release the fragrance, then add the meat.

3.Stir-fry until the pork is nearly cooked (5-6 minutes). Add half the chicken stock as you stir-fry to keep ingredients sizzling. Reserve remaining stock for later.

4.Push ingredients aside and crack the egg into the middle of your wok/pan. Quickly stir-fry to scramble the egg, then mix it in with the other ingredients.

5.Add the stir-fry sauce and stir to incoporate.

6.Reduce heat to medium-low. Allow your stir-fry to simmer 2-3 minutes (add a little more of the chicken stock if needed). While the dish is simmering, chop up the basil.

7.Add remaining chicken stock plus the green onions and the basil. Stir well.

8.Reduce heat to low and taste-test. Note: this dish should be on the salty side, and as spicy as you can tolerate. If too salty for your taste, add another squeeze or two of lime juice. If not salty enough, add more fish sauce and/or golden mountain sauce. Add more fresh or dried chili (I added fresh for this picture) if desired.

9.Serve immediately when plenty of Thai jasmine rice and enjoy this classic Thai dish. Excellent when paired with a clean & crisp cold lager!

Menu Thai Seafood Curry Food

If you enjoy seafood, you'll love this sumptuous curry. The recipe starts with a healthy homemade, rather tart curry sauce that marries beautifully with fish & seafood. The sauce is heated in a wok or deep frying pan, to which an assortment of seafood and nutritious vegetables are added, plus cubes of pineapple. It's a healthy, one-pot gourmet delight that will impress your friends and family. Make it as the main course for your next potluck or dinner party!




Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Ingredients:

•SERVES 4
•An assortment of fish & seafood - see my suggestion below recipe*
•2 whole kaffir lime leaves (available fresh or frozen at Asian grocers)
•1 small Japanese eggplant, or 1/2 Chinese eggplant, cut into bite-size chunks (be sure to leave nutritious skin on)
•1 green bell pepper, chopped into bite-size pieces
•1 cup cherry tomatoes, OR 2 medium tomatoes, cut into wedges
•1 can pineapple chunks, drained (OR 1 1/2 cups fresh pineapple, cut into cubes)
•approx. 1/2 cup fresh basil
•THAI CURRY SAUCE:
•1 can good-quality coconut milk
•1 tsp. tamarind paste (OR substitute juice of 3/4 lime)
•1 shallot OR 1/4 cup purple onion, sliced
•3-4 cloves garlic
•1 thumb-size piece galangal OR ginger, thinly sliced
•2 Tbsp. frozen prepared lemongrass (available at Asian grocers), OR 1 stalk fresh lemongrass (instructions below)
•1-2 green chilies (jalapeno work fine)
•1/2 tsp. fenugreek (seeds)
•1 tsp. cinnamon
•1/2 tsp. turmeric
•2 teaspoons ground cumin
•1 teaspoons ground coriander
•1 Tbsp. brown sugar
•2 Tbsp. soy sauce
•3 Tbsp. fish sauce

Preparation:
For fresh lemongrass tips, see:

1.Make the curry sauce by placing all curry sauce ingredients in a food processor or blender. Process well to create a fragrant Thai green curry sauce.

2.Pour sauce into a wok or deep frying pan and add the kaffir lime leaves. Set over medium-high heat, stirring occasionally until sauce begins to bubble.
3.Add all the vegetables except the basil, and stir well. Reduce heat to medium-low (so curry is gently simmering). Simmer 5-7 minutes, or until the eggplant has softened. Stir occasionally.

4.While vegetables are simmering, rinse and cut the fish into smaller segments (e.g. 2-3 inches long). Rinse the shellfish in cold water, and remove shells from prawns. Scrub and remove beards from mussels if necessary.

5.Add the segments of fish, stirring well to incorporate into the sauce. Cook approximately 2 minutes.

6.Add remaining seafood plus the pineapple, stirring gently to incorporate. Cover and continue simmering until the seafood finishes cooking (about 2 more minutes, or until prawns have turned pink and plump and the shellfish have opened).

7.Do a taste-test. Note that Thai curries usually require more fish sauce (instead of salt) to arrive at their peak of flavor. Add 1-3 more Tbsp. fish sauce according to your taste. If it turns out too salty, add a squeeze of lime or lemon juice. Add more sugar if too tart, or more fresh green chili (or a sprinkling of dried crushed red chili) if not spicy enough.

8.Ladle the curry into a serving bowl. Sprinkle the fresh basil over, and serve with plenty of jasmine rice. Enjoy!

Menu Thai Lime Roast Chicken Food

This Thai recipe for Lime Roast Chicken is super-delicious, with crispy skin and tender meat beneath. You'll love the sweet lime flavor of this roast chicken, which makes a perfect meal to serve for any social gathering as well as for everyday meals. Add as much or as little chili as you like - the lime sauce will still taste just as sweet! Includes lots of tips on how to roast chicken, so you'll be sure to get your roast chicken just right. An easy roast chicken recipe to make - and the results are fantastic. Enjoy!

Prep Time: 10 minutes
Cook Time: 2 hours, 30 minutes
Total Time: 2 hours, 40 minutes

Ingredients:

•SERVES 4 + (Depending on the size of Your Chicken)
•1 medium (approx. 4 lbs, or 2 kg.) whole chicken (thawed if using frozen)
•LIME MARINADE/SAUCE:
•1/2 cup lime juice
•1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar
•1/3 cup fish sauce (available in tall bottles at Asian/Chinese food stores)
•1/2 cup loosely packed brown sugar
•7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic
•1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper (omit for a very mild lime sauce)
•To Serve:
•3 sliced spring onions (scallions)
•optional: lime wedges

Preparation:
1.Preheat oven to 325 degrees (gas mark 3).
2.Open the cavity of the chicken and discard any inner organs (or reserve them for making chicken stock, as desired). Rinse the chicken and pat dry. Place in a deep roasting pan or casserole dish, one that has a lid high enough that it won't touch the top of the chicken.
3.Place marinade/sauce ingredients in a sauce pan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, or until the sauce thickens slightly.
4.Remove from heat. Pour 1/3 of this sauce over the chicken. Thoroughly coat the chicken with the sauce by spooning it over (you can also use your hands if the sauce has cooled enough). Cover the remaining sauce for use later.
5.Now add 1/4 cup water to the bottom of the roasting pan. Cover and place chicken in preheated oven.
6.Allow to slow roast for 1 hour, then remove from oven. Use a ladle to spoon juices from the bottom of the pan over the chicken. Return to the oven for 1 more hour.
7.Remove from oven and spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over chicken. There should be adequate moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup water. Tip: the sauce may have become thick by this time (almost like syrup) - this is fine. It will "melt" when it touches the hot flesh of the chicken.
8.Uncover chicken and increase heat to 375 to 400 degrees (gas mark 5-6). Return chicken (uncovered) to roast another 45 minutes to 1 hour, or until skin has turned golden-brown and the chicken is well done (if your chicken is larger than 4 lbs, it may require a little longer). Check on it occasionally to ensure it isn't over-browning.
9.Remove from oven and allow to cool slightly. Meanwhile, using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm.
10.Taste-test the lime sauce, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired.
11.There are several ways to serve this dish. First, you can place the whole chicken on a platter (Thanksgiving style), and either pour the sauce over, or serve it on the side (instead of gravy). OR, place chicken on a chopping board, and chop it into pieces (as shown). Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. ENJOY!