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.

STIR-FRIED NOODLES WITH THAI HOT SAUCE

This dish, like many Thai recipes, is very quick and simple to make. All the ingredients are cooked together in a wok, so there’s very little washing-up to do!

Ingredients:


SERVES 4

125 g/ 4 oz rice noodles
2 tbsp sesame oil
1 large garlic clove, crushed
125 g/4 oz pork fillet (tenderloin), sliced into strips
125 g/4 oz/ 2/3 cup large prawns (shrimp), peeled and deveined
15 g/ ½ oz/1 tbsp dried shrimp (optional)
60 g/2 oz/ ½ cup white radish (mooli), grated
2 tbsp fish sauce
2 tbsp dark muscovado sugar
2 tbsp lime or lemon juice
60 g/2 oz/1 cup bean-sprouts
30 g/1 oz/ ¼ cup peanuts, chopped
3-4 tbsp Thai hot sauce, to serve

TO GARNISH:
2 shallots, sliced
fresh coriander (cilantro) leaves

Directions

1.                  Put the noodles into a large bowl and cover them with just-boiled water. Leave to soak for 15 minutes.

2.                  Heat the oil in a wok or large frying pan (skillet) and add the garlic, stir frying for 2 minutes until golden brown. Add the strips of pork and stir-fry for a further 4-5 minutes.

3.                  Add the prawns (shrimp), dried shrimp (if using) and white radish (mooli) to the wok or frying pan (skillet) and stir-fry briskly for 2 minutes.

4.                  Stir in fish sauce, sugar and lime or lemon juice.

5.                  Drain the noodles will and stir into the wok or frying pan (skillet) with the bean-sprouts and peanuts. Cook for 2-3 minutes. Then serve.

6.                  Drizzle the Thai hot sauce over the noodles and garnish with the sliced shallot and coriander (cilantro) leaves.

VARIATION
If you have a good local supplier of oriental foods, buy some pickled white radish and use it instead of fresh. About 2 tablespoons will be enough.
Very this recipe to suit you paste – the only rule is that there are no rules! Chicken makes a good alternative to pork, and if you love hot food, add 1-2 chopped fresh chillies. Chilli sauce can be used in place of Thai hot sauce.

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