Thai Food Recipe: Spicy Barbecued-Chicken Salad

Spicy Barbecued-Chicken Salad is very testy thai food. Today i giving you how to make a thai food as like Spicy Barbecued-Chicken Salad. So lets go to make it.

Ingredients
 
=1/2 barbecued-chicken
=2 Tbsp lime juice
=1 1/2 Tbsp thin soy sauce (or fish sauce)
=1 tsp sugar
=3 Tbsp roasted red chilie paste
=4-5 sprigs cilantro
=1-2 tomatoes
=1/4 head of onion
=1/2 ground dried chilies

Preparation
 
=Debone barbecued-chicken, separate the chicken meat into small pieces, and set aside.

=Peel onion, remove tomato stem, and cut cilantro roots, wash dirt, and pat dry. Finely slice onion, coarsely chop cilantro, then cut tomoto in quarter, remove seed, and cut into small pieces

=Prepare dressing by mixing lime juice, roasted red chilie paste, thin soy sauce (or fish sauce), sugar, and ground dried chilies in a mixing bowl. In another large mixing bowl, put barbecued-chicken, all vegetables, and dressing in it, stir thoroughly.

Thai Food Recipe: Egg Noodles with Chicken Curry Sauce

Ingredients

=400 g. chicken breast
=1 package egg noodles
=1 package pickled mustard
=2 Tbsp red curry paste
=1 Tbsp curry powder
=2 Tbsp thin soy sauce (or fish sauce)
=1 Tbsp sugar
=1/4 cup ginger
=1/4 cup cut shallot
=1 sprig cilantro
=1 can coconut milk
=3 cups water
=1/2 cup oil for deep-frying
=2 Tbsp oil for stir-frying

Preparation for curry sauce 

=Wash chicken breast and cut into small slices. Peel ginger skin, wash dirt, cut into small pieces and well pound in a mortar. Then add red curry paste and pound until well blend.

=Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add pounded curry paste, and stir until fragrant. Add cut chicken breast, stir until the chicken breast is getting cook, add curry powder, stir thoroughly.

=Divide about 1/4 cup coconut cream (top portion of a can) in a small bowl. Add coconut milk about 1/4 cup at a time in curry paste, stir constantly until chicken breast is cooked, then add the rest of coconut milk.

=Let the mixture simmer about 10 minutes, add water, season with thin soy sauce (or fish sauce), and sugar. Bring the mixture to boil and remove from heat.

Preparation for side serving

=Peel shallot, wash dirt, and cut into small dices. For pickled mustard, rinse, and slice into small pieces

=Pour 3 cups water in a pot, bring to boil on high heat, then add pickled mustard, and let it boil about 10 minutes. Drain, rinse in cold water, place in a bowl, add about 1 Tbsp white vinegar, and mix thoroughly.

=Pour 5 cups water in a pot, bring to boil on high heat, separate egg noodle loosely then add into boiled water, and boil until the noodles cook. Drain and rinse in cold water. Then add about 2 Tbsp vegetable oil, and mix thoroughly so they don't stick together.

=Heat oil about 3 Tbsp in a wok on medium heat. When oil is hot, add 1 Tbsp grounded red chillies, and fry about 1 minute. Remove from heat and set aside.

=Heat oil about 1/2 cup in a wok on medium-high heat. When oil is hot, add about 1/2 ball of loosely egg noodles, and deep-fry until golden brown and crisp. Remove from heat and drain on paper towel.

=Heat divided coconut cream in a microwave about 1 minute. Wash cilantro, pat dry, and cut only leaves for sprinkle.

 Serving
Put the egg noodles in a bowl, pour curry sauce, add sliced pickled mustard and diced shallots, top with crispy egg noodles, cilantro leaves, and coconut cream. Serve hot with a piece of lime and oiled chillies.

Pad Thai: Thai Style Stir-fried Rice Noodles

 Stir-fried Rice Noodles is a thai food. I ts very testy. Today i giving you how to make a thai food like as Stir-fried Rice Noodles.
 
Ingredients
=1 package (454 g.) narrow rice noodles
=10 prawns
=1/2 cup dried shrimp
=1/4 cup roasted peanuts
=4 large eggs
=1 cup cut pressed tofu
=1 shallot
=3 cloves fresh garlic
=1/4 cup preserved radish
=300 g. mung bean sprouts
=200 g. Chinese chives
=1/4 cup oil for stir-frying
=1/3 cup oil for frying
=1 cup Pad Thai sauce

Ingredients for Pad Thai sauce
=6 Tbsp tamarind juice
=4 Tbsp tomato ketchup
=2 Tbsp thin soy sauce
=2 Tbsp sugar
=3 Tbsp palm sugar
=1 tsp ground dried chillies

Preparation for Pad Thai sauceMix all ingredients in a mixing bowl, stir until sugar dissolve, and taste for your personal flavour.

Preparation=Peel garlic and shallot, cut Chinese chive roots, wash them all including mung bean sprouts, and drain. Mince garlic and shallot, then cut Chinese chives into short lengths about 1".

=Chop preserved radish, well pound roasted peanuts in a mortar, and cut pressed tofu into small slivers.

=Clean prawns, peel shell, and devein. Heat oil (for frying) about 3 Tbsp in a wok on medium heat. When oil is hot, add cleaned prawns, stir until the prawns are getting cook (don't over cook), then set aside.

= Heat remaining oil for frying in a wok on medium heat. When oil is hot, add cut pressed tofu, fry until lightly brown, and set aside. Then add dried shrimp in the rest of the oil, fry until crispy, and set aside.

=Now all ingredients are ready to stir-fry (I usually divide all ingredients in halves and cook twice). Heat oil (for stir-frying) in a wok on medium heat. When oil is hot, add minced garlic and shallot, fry until fragrant. Then, add fried pressed tofu, chopped preserved radish, and fried dried shrimp, stir for a while.

=Add noodles and Pad Thai sauce, stir until the sauce cover all noodles. Make room for eggs in the middle, scramble with spatula, and spread eggs in a thin layer.

=When set, return the noodles and mix together. Add cooked prawns, mung bean sprouts, and cut Chinese chives, mix all ingredients thoroughly, and taste.

=Spoon onto a serving plate, sprinkle with ground roasted peanuts, and serve hot.

Tip: Pad Thai usually serves with fresh vegetable such as mung bean sprouts, Chinese Chives, and banana flower.

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