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.

SPICY CHICKEN AND NOODLE SALAD

Strips of lean chicken are coated in a delicious spicy mixture, then stir-fried with noodles and served on a bed of salad in this quick and easy recipe.

Ingredients:


SERVES 4

1 tbsp finely grated fresh ginger root
˝ tbsp Chinese five-spice powder
1 tbsp plain (all-purpose) flour
˝ tbsp chilli powder
350g/12 oz boned chicken breast, skinned and sliced thinly
60 g/ 2 oz rice noodles
125 g/ 4 oz/ ˝ cups Chinese leaves or hard white cabbage, shredded finely
7 cm/ 3 inch piece cucumber, sliced finely
1 large carrot, pared thinly
1 tbsp olive oil
2 tbsp lime or lemon juice
1 tbsp sesame oil
salt and pepper

TO GARNISH:
Lemon or lime slices
Fresh coriander (cilantro) leaves

Directions

1. Mix together the ginger, five-spice powder, flour and chilli powder in a shallow mixing bowl. Season with salt and pepper. Add the strips of chicken and roll in the mixture until well coated.
    
2. Put the noodles into a large bowl and cover with warm water. Leave them to soak for about 5 minutes, then drain them well.
    
3. Mix together the Chinese leaves or cabbage, cucumber and carrot and arrange them in a salad bowl. Whisk together the olive oil and lime or lemon juice, season with a little salt and pepper and use to dress the salad.
    
4. Heat the sesame oil in a work or frying pan (skillet) and add the chicken. Stir-fry for 5-6 minutes until well browned and crispy on the outside. Remove from the work or frying pan (skillet) with a perforated spoon and drain on paper towels.
    
5. Add the noodles to the work or frying pan (skillet) and stir-fry for 3-4 minutes until heated through. Mix with the chicken and pile in the top of the salad. Serve garnished with lime or lemon slices and coriander (cilantro) leaves.    

TIPS:
The easiest way to pare the carrot into fine strips is to use a potato peeler.
A few peanuts or cashew nuts, quickly stir-fried in little sesame oil, add extra crunch and flavour to this salad.

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