THE EVERYTHING® THAI COOKBOOK (29 page)

1 small red bell pepper, seeded and cut into strips

1. Soak the noodles in warm water for 15 minutes or until soft; drain.
   
2. Place a wok over medium-high heat and add the vegetable oil. When the oil is hot, add the noodles and stir-fry vigorously until they are heated through, about 45 seconds to 1 minute.
   
3. Add the soy sauce and continue to stir-fry for 1 more minute.
   
4. Place the noodles on a serving platter, covered in foil, in a warm oven until ready to serve.
   

1. Place a wok over medium-high heat and add the vegetable oil. When the oil is hot, add the garlic and stir-fry briefly to release its aroma.
   
2. Add the chicken and cook until it starts to become opaque.
   
3. Add the broccoli and stir-fry for 30 seconds.
   
4. Add the onion and eggplant and stir-fry for 2 minutes.
   
5. Add the Tabasco, fish sauce, yellow bean sauce, and sugar. Stir-fry for 1 minute.
   
6. Add the broth, cornstarch mixture, bean sprouts, green onions, and red bell pepper; cook until vegetables are tender-crisp.
   
7. To serve, ladle the chicken and vegetable mixture over the reserved noodles.
   

Thai Rice Noodles

Thai rice stick noodles have a transparent appearance, a slightly chewy texture, and almost no flavor, which makes them great for absorbing dressings and sauces. They are also known as rice vermicelli. Cellophane noodles look similar to rice sticks, but are made of mung bean flour. They are also known as bean threads, silver threads, and shining noodles. Before boiling or stir-frying either cellophane or rice stick noodles, they are first soaked in hot water for a few minutes and then cut to the desired length with scissors. Both products can also be fried without soaking, creating a crunchy topping or snack.

½ cup coconut milk

1 tablespoon Red Curry Paste (see recipes in Chapter 1)

1 tablespoon chopped garlic

1 tablespoon curry powder Pinch of turmeric powder

2 tablespoons fish sauce Pinch of sugar

1 teaspoon lime juice

¼ pound ground pork

4 ounces rice noodles, soaked in water for 20 to 30 minutes or until soft Lime wedges, for garnish

1. Heat the coconut milk in a wok or heavy skillet over medium heat. Stir in the curry paste and cook until aromatic and a thin film of oil separates out.
   
2. Add the garlic and cook for about 30 seconds. Add the remainingingredients except the pork, noodles, and limes, and cook until the sauce thickens slightly, stirring constantly.
   
3. Add the pork and continue to stir until the meat is cooked through. Reduce heat and keep the sauce warm.
   
4. Bring a pan of water to a rolling boil. Place the noodles in a wire basket or strainer and dip the noodles in the water for 10 to 20 seconds. Drain the noodles and transfer to serving plate.
   
5. Pour the sauce over the noodles. Serve with lime wedges.
   

Thai Noodle Meals

Ground meat is commonly used in Thai noodle dishes, not only for flavor, but for textural contrast with the noodles.

¾ pound fresh lo mein noodles or angel hair pasta

¼ cup minced chives

2 tablespoons (or to taste) prepared chili-garlic paste

3 tablespoons vegetable oil, divided

Salt to taste

1. Boil the noodles in a large pot for no more than 2 to 3 minutes. Drain, rinse under cold water, and drain again.
   
2. Add the chives, chili paste, 1 tablespoon of the oil, and salt to the noodles; toss to coat, and adjust seasonings.
   
3. In a heavy-bottomed 10-inch skillet, heat the remaining oil over medium-high heat. When it is hot, add the noodle mixture, spreading evenly. Press the noodles into the pan with the back of a spatula. Cook for approximately 2 minutes. Reduce heat and continue to cook until the noodles are nicely browned. Flip the noodles over in 1 piece. Continue cooking until browned, adding additional oil if necessary.
   
4. To serve, cut the noodles into wedges.
   

Noodles of Fun

Other Asian noodles include mein, which are Chinese in origin and are similar to Western egg noodles. They are made with wheat flour, water, and egg, and come fresh, dried, or frozen. Japan also has a variety of noodles, including buckwheat Soba, thin wheat Somen, and thicker, rounder Udon, to name a few.

1 7-ounce package rice noodles

2 cloves garlic, chopped

¼ cup chopped cilantro

20–30 black peppercorns

1 tablespoon vegetable oil

1 medium onion, thinly sliced

1 teaspoon sugar

1 tablespoon soy or fish sauce Sesame oil to taste

6 large shrimp, shell on, rinsed and patted dry

1. Soak the noodles in hot water until soft, about 10 minutes. Drain and set aside.
   
2. Using a mortar and pestle or a food processor, thoroughly combine the garlic, cilantro, and peppercorns.
   
3. Add the vegetable oil to a wok or large skillet over low heat. Add the garlic mixture and stir-fry for 1 minute. Add the sliced onion and continue cooking until the onion is tender, then turn off the heat.
   
4. Add the sugar, soy sauce, and a few drops of sesame oil to the wok; stir to combine. Add the noodles and toss to coat. Pour the noodle mixture into an ovenproof baking dish. Place the whole shrimp on top of the noodles, cover the dish, and bake for 20 minutes in a 400-degree oven. Serve immediately.
   

Thai Table Setting

A traditional Thai table setting includes only a fork and spoon. The fork is used to push the food onto the spoon, not to place food into the mouth. Only a spoon is used for this.

2 tablespoons vegetable oil

2 cloves garlic, minced

2 cups broccoli, cut into bite-sized pieces

1 red bell pepper, seeded and cut into strips

2 tablespoons water

8 ounces egg noodles

4 ounces tofu, cut into bitesized cubes

1 tablespoon sesame oil

2–3 tablespoons soy sauce

2–3 tablespoons prepared chili sauce

3 tablespoons sesame seeds

1. Heat the oil in a large Sauté pan or wok over medium heat. Add the garlic and sauté until golden, approximately 2 minutes.
   
2. Add the broccoli and red bell pepper, and stir-fry for 2 to 3 minutes. Add the water, cover, and let the vegetables steam until tender, approximately 5 minutes.
   
3. Bring a large pot of water to boil. Add the noodles and cook until al dente; drain.
   
4. While the noodles are cooking, add the remaining ingredients to the broccoli mixture. Remove from heat, add the noodles, and toss to combine.
   

1 pound Asian egg noodles

2 tablespoons vegetable oil

1 teaspoon Black Bean Paste (see recipe on page 10)

1 medium onion, chopped

6—8 stalks celery, chopped

¼ cup white wine

2 cups chicken broth

1 pound mussels, washed and debearded

1. Bring a large pot of water to a boil over high heat. Add the noodles and cook until al dente. Rinse the noodles under cold water and set aside.
   
2. Heat the oil in a large sauté pan over medium heat. Add the Black Bean Paste, onion, and celery, and sauté for 5 minutes.
   
3. Add the wine and chicken broth, and bring to a boil.
   
4. Add the mussels and reduce heat to low; cover and steam for 5 minutes.
   
5. To serve, divide the noodles between 4 soup plates. Divide the mussels between the plates (discarding any that have not opened) and pour the broth over the top.