HOT THAI RECIPES

FRIED RICE AND PRAWNS (SHRIMP)
When you‘ve got one eye on the clock and a meal to make this the one! Made in a trice, yet simply stunning to look at, its taste belies its simplicity.

SON-IN-LAW EGGS
This recipe is supposedly so called because it is an easy dish for a son-in-law to cook to impress his new mother-in-law!


GREEN BEEF CURRY
This is a quickly made curry prepared with strips of beef steak, cubed aubergine (eggplant) and onion in a cream sauce flavoured with green curry paste. Serve with fluffy rice and a salad


PAW - PAW (PAPAYA SALAD)
Choose firm paw-paws – or papayas as they are something called – for this delicious salad.


(SHRIMPCELLOPHANE NOODLES WITH SHRIMPS & BEAN-SPROUTS
Cellophane or ‘glass’ noodles are made from mung beans. They are sold dried, so they need soaking before use.

CRISPY DEEP-FRIED NOODLES

This is the staple dish on every Thai restaurant menu by which the establishments will bye judge. It does require a certain amount of care and attention to get the crispy noodles properly cooked.

Ingredients:


SERVE 4

175 g/6 oz Chinese egg noodles
600 ml/1 pint/2 ˝ cups sunflower oil for deep frying
2 tsp grated lemon rind
1 tbsp light soy sauce
1 tbsp rice vinegar
1 tbsp lemon juice
1 ˝ tbsp sugar
250 g/8 oz/1 cup marinated tofu (bean curd), diced
2 garlic cloves, crushed
1 red chilli, sliced finely
1 red (bell) pepper, cored, deseeded and diced
4 eggs, beaten
red chilli, sliced, to garnish

Directions

1.                  Blanch the egg noodles briefly in hot water, to which a little of the oil has been added. Drain and spread out to dry for at least 30 minutes. Cut into threads about 7 cm/3 inches long.

2.                  Combine the lemon rind, light soy sauce, rice vinegar, lemon juice and sugar in a small bowl.

3.                  Heat the oil in a wok or large, heavy frying pan (skillet), and test the temperature with a few strands of noodles. They should swell to many times their size, but if they do not, wait until the oil is not enough: otherwise they will be tough and stringy, not puffy and light. Cook them in batches. As soon as they turn a pale gold colour, scoop them out and drain on plenty of paper towels. Leave to cool.

4.                  Reserve 2 tablespoons of the oil and drain off the rest. Heat the 2 tablespoons of oil in the wok or frying pan (skillet). Cook the tofu (bean curd) quickly over a high heat to seal, add the garlic, chilli and diced (bell) pepper. Stir for 1-2 minutes. Add the vinegar mixture to the pan. Stir and add the eggs, stirring until they are set.

5.                  Serve with the crispy fried noodles, garnishes with sliced red chilli.

PERFECT NOODLES
For best result with this dish, the oil must be not enough and the noodles must be drained on paper towels immediately.

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