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 NOODLES WITH CORIANDER (CILANTRO) AND CUCUMBER

These crispy noodles will add a delicious crunch to you Thai meal.

Ingredients:


Serves 4

250 g/8 oz rice noodles
oil for deep-frying
2 garlic cloves, chopped finely
8 spring onions (scallions), trimmed and chopped finely
1 small red or green chilli, deseeded and chopped finely
2 tbsp fish sauce
2 tbsp light soy sauce
2 tbsp lime or lemon juice
2 tbsp molasses sugar

TO GARNISH:
Spring onions (scallions), shredded
Cucumber, sliced thinly
fresh chillies
fresh coriander (cilantro)

Directions

1.                  Break the noodles into smaller pieces with you hands.

2.                  Heat the oil for deep-frying in a wok a large frying pan (skillet). Add small batches of the noodles and fry them until pale golden brown and puffed up. Make sure that the oil is hot enough, or they will be tough. As each batch cooks, lift the noodles out with a perforated spoon on to paper towels.

3.                  When all the noodles are cooked, carefully pour off the oil into a separate container, then return 3 tablespoons of it to the wok or frying pan (skillet). Add the garlic, spring onions (scallions) and chilli and stir-fry for about 2 minutes.

4.                  Mix together the fish sauce, soy sayce, lime or lemon juice and sugar. Add to the wok for frying pan (skillet) and cook for about 2 minutes until the sugar has dissolved. Tip all the noodles back into the wok or frying pan (skillet) and toss lightly to coat with the sauce mixture. Avoid breaking them up too much.

5.                  Serve the noodles garnished with shredded spring onions (scallions), thinly sliced cucumber, chillies and fresh coriander (cilantro).

VARIATION
Stir-fry some uncooked peeled prawns (shrimp) or chopped raw chicken with the spring onions (scallions) and garlic in step 3. Cook for an extra 3-4 minutes to make sure they are thoroughly cooked.

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