Gravy Noodle (rad na)

 



Flat rice noodles and broccoli topped with garlic soy gravy. This dish is usually eaten for lunch or dinner, you can use pork, chicken or seafood. Also sprinkle some additional sugar, fish sauce, sliced chillies in white vinegar and ground dried chillies on the side, It's another similar street dish in Thailand.

Ingredients

1 cup pork, cut into bite size pieces

300 grams flat rice noodles

2-3 whole Chinese kale, cut into bite size pieces

1 cup broccoli, cut into bite size pieces

1 cup carrot, sliced

10 pieces of baby corn, cut in haft (optional)

3 garlic cloves, minced

2 tbsp. corn starch

2 cups chicken broth

Seasoning Ingredients

2 tbsp oyster sauce

1 tbsp. butter milk

1 tbsp. dark soy sauce

1 tbsp. salted soy bean sauce, ground

1 tbsp. soy sauce

1 tsp. sugar
1 tsp. fish sauce

Directions, Marinade pork, oyster sauce and butter milk in a small mixing bowl for 20 minutes or more. 

Prepare noodles, In a microwaveable bowl place the noodles. Then microwave it for 2 minutes or until soft, Add 1/2 tbsp dark soy sauce, mix well and set aside.

Heat cooking oil in a large skillet pan, saute the garlic on medium heat until golden brown. Then add the soy bean sauce and saute for 1-2 more minutes. Add the marinated pork and cook until it's done.

Add all the vegetables, Season with remaining dark soy sauce,regular soy sauce, sugar, fish sauce, and pour the chicken broth. Bring it to boil reduce the heat. Adjust seasonings to your tastes.

Dissolve corn starch in 1/4 cup of water, slowly pour into simmering mixture, stir well. When it's fairly thick then remove from heat. Pour the mixture on top of the noodles. Serve its immediately.

 

Makes 3-4 servings
 



 

 



Stir fried fish with selery

Ingredients

200 grams fish fillet, cut it to small pieces

100 grams celery, sliced

Or chinese celery, cut into 1 inc. pieces

1/2 cup ginger, cut into matchstick pieces

3-4 Thai chilies sliced or any pepper

2-3 garlic cloves minced

 

Seasoning Ingredients

1 tbsp. soy sauce

1 tbsp. corn starch

1 tbsp. oyster sauce

1 tbsp. back bean sauce

1/2 tsp sugar

1/2 cup water

Directions, Marinade fish with soy sauce for 15 minutes before cooking. Heat wok and add oil. Wait until it is smokey hot Add cornstarch to fish, mix it together, and place in wok. Fried until golden brown, drain and set aside.

Preheat 1 tbsp. olive oil in a pan on over medium heat. Add garlic, stir fry until fragrant, add soy bean sauce and ginger, stir fried well. Then add fried fish and chinese celery, stir fry briefly. 

 Season with oyster sauce and sugar. Add 1/2 cup water, stir fry until all ingredients mixed well. Remove from heat. Garnish with sliced chilies and transfer to a serving plate.

 

The ingredintes is for 2 servings

 

 

Pad thai

 

 



Pad Thai is a flavourful dish with a wonderful balance of salty, sweet, spicy, and sour flavours. That's why this balanced meal has quickly become one of the most favourite Thai food dishes.

As always, in Thailand,condiments such as sugar, ground chili pepper, fish sauce and vinegar are available for your personal taste.

Tofu is the main ingredient of Pad Thai, For the people who don't like tofu, Chicken breast can also be substituted.

Ingredients

100 grams chicken breast, cut into bite size pieces

6-7 uncooked prawns, peeled (optional)

2 eggs

2 cups bean sprouts

6-7 whole chives, cut into 1 inch. pieces

1 whole shallot, sliced

250 grams rice stick noodles

2 tsp radish pickle, minced (optional)

1/2 cup, homemade Pad thai sauce

1 tbsp. plus 1 tsp olive oil

For garnish

1 tbsp. ground roasted peanut

1 tsp. ground roasted Thai chili

1/4 cup fresh bean sprouts

2 whole chives

Prepare rice noodles, By placing them in a large bowl and cover with warm water. Make sure that the noodles are submerged in plenty of water. Allow to stand for 10-15 minutes, until softened but still firm. Drain and set aside.

Meanwhile wash bean sprouts and chives, drain well.

Directions, Heat olive oil in a large skillet or wok over medium high heat. Add sliced shallot stir-fry until translucent and fragrant, add radish pickle and keep stirring for 1 minute then add chicken. Stir-fry until there is no pink, add prawns. Cook until prawns have turned pink and are cooked through.

Move all mixture on side of skillet pan then add noodles and pour the Pad thai sauce in and mix it all up. The noodles should be soft and chewy. Pull a strand out and taste. If the noodles are too hard add a little bit of water. Stir fry until the noodles get softer, Its should be soft dry and tangled.

Then move all the mixture on side add remaining olive oil on the blank side of skillet pan, Crack an egg into pan and allow it to set slightly and then stir into mixture, Add bean sprouts and chives, Stir briefly.

Remove form heat, contain the mixture into a plate, garnish with peanut, chili and squeeze a bit of lime juice for the taste. Serve immediately.

 

The ingredients is for 2 servings.

 

 

 



Thai chicken stew



Ingredients

3 chicken thighs skin on bone

3 chicken drumsticks

2 large onion, sliced

1/2 tsp. pepper corn

3 garlic cloves peeled, chopped

1 tsp. coriander root, chopped (optional)

 

Seasoning Ingredients

2 tbsp. salted butter

2 cups chicken broth

2 tbsp. corn starch

2 tbsp. soy sauce

1/4 tsp. salt

3 tbsp. brown sugar

1 tbsp. sriracha sauce

1 tbsp. Chinese wine

Directions, On a broiling pan or baking sheet with the oven set to broil, Place the chicken close beneath the heating element, and allow broil about 10 minutes per side before turning. Let broil until the skin is dark and crispy on both sides. Remove from the oven.

Meanwhile crush the peper corn in a pastel and mortar until powdered then place garlic and coriander root keep crushing onto chunks, set aside.

 Heat the butter on medium heat in large skillet pan when it's melted add onion stir fry until its transparent and lightly brown, set aside.

Heat a large pot on medium high, combine chicken broth, garlic mixture, Chinese wine, sriracha sauce, soy sauce, brown sugar, salt, bring it to boil, Taste the mixture and adjust as necessary. Submerge the chicken into the mixture followed with fried onion stir briefly, Reduce the heat, cover with a lid, let simmer for 25 minutes.

When the chicken is cooked through it will look golden brown, tender and juicy, Remove the chicken into skillet pan.

Dissolve corn starch in water, Slowly pour into simmering sauce, Stir well. Pour the sauce over chicken, Transfer onto plate, Serve with cooked rice and steamed vegetables.

The ingredients is for 2 servings