THE EVERYTHING® THAI COOKBOOK (30 page)

8 ounces angel hair pasta

1 tablespoon salted butter

2–3 tablespoons lime juice

4 ounces grated Parmesan cheese

Rose petals or other organic edible flowers

Lime slices

Black pepper

1. Bring a large pot of water to a boil over high heat. Add pasta and cook according to package instructions; drain.
   
2. Toss the pasta with butter, lime juice, and parmesan.
   
3. To serve, top with rose or flower petals and lime slices. Pass black pepper at the table.
   

cup crunchy peanut butter

1½ cups coconut milk

2 tablespoons fish sauce

¼ cup lime juice

2 teaspoons brown sugar

4 cloves garlic, minced

Salt and pepper to taste

¼ cup chicken stock

¼cup half-and-half

1 pound Chinese egg noodles (mein)

1 tablespoon peanut oil

1 tablespoon sesame oil

6–8 green onions, trimmed and thinly sliced

3 whole boneless, skinless chicken breasts, halved and poached

1 pound snow peas, trimmed and blanched

1. Combine the peanut butter, coconut milk, fish sauce, lime juice, brown sugar, garlic, salt, and pepper in a small saucepan over low heat. Cook until smooth and thick, stirring frequently.
   
2. Transfer to a blender and purée.
   
3. Add the chicken stock and half-and-half, and blend; set aside.
   
4. Bring a large pot of water to a boil. Add the noodles and cook until al dente. Drain, rinse under cold water, and drain again.
   
5. Toss the noodles with the peanut and sesame oils.
   
6. To serve, place some pasta in the middle of each serving plate. Spoon some of the peanut sauce over the pasta. Slice each chicken breast on the diagonal. Transfer 1 sliced breast to the top of each portion of noodles. Spoon some additional peanut sauce over the chicken. Surround the noodles with the snow peas. Garnish with the sliced green onions.
   

For the sauce:

½ cup peanut butter

½ cup soy sauce

1 teaspoon minced garlic

3 tablespoons sesame oil

3 tablespoons honey

1 teaspoon hot chili oil

¼ teaspoon white pepper

For the noodles:

1 pound dry flat Asian noodles

1 tablespoon vegetable oil

1 teaspoon sesame oil

½ teaspoon minced garlic

½ pound boneless, skinless chicken breast, sliced thin

½ pound boneless pork tenderloin, cut into thin strips

1 large yellow onion, diced

6 ounces salad shrimp

6–8 green onions, trimmed, white portions sliced, green portions julienned

1. Place all of the sauce ingredients in a blender and process until smooth; set aside.
   
2. Bring a large pot of water to boil over high heat. Prepare the noodles according to package directions, drain, and stir in the sauce mixture, reserving ¼ cup; set aside.
   
3. Heat the oils in a large sautée pan over high heat. Add the garlic and sautée briefly.
   
4. Add the chicken, pork, and onion, and sauté for 5 to 6 minutes or until the meats are cooked through.
   
5. Add the white portion of the green onion and the shrimp and sautée for 2 more minutes.
   
6. Add the green parts of the onions and the remaining sauce, stirring until everything is well coated.
   
7. To serve, place the noodles on a large platter and top with the meat sautée. Pass additional hot chili oil separately.
   

1 small cabbage, shredded

1 cup bean sprouts

1 package fresh angel hair pasta

½ teaspoon vegetable oil

4 tablespoons minced garlic

2 tablespoons fish sauce

2 tablespoons sugar

4–6 tablespoons rice vinegar

2 teaspoons ground dried red chili pepper (or to taste)

1 small Barbecued Pork

Tenderloin (see recipe on page 94), thinly sliced

Freshly ground black pepper to taste

2 scallions, trimmed and thinly sliced

2 teaspoons chopped cilantro

1. Bring a large pot of water to a boil over high heat. Add the cabbage and blanch about 30 seconds. Using a slotted spoon, remove the cabbage from the boiling water; set aside.
   
2. Let the water return to boiling. Add the bean sprouts and blanch for 10 seconds. Using a slotted spoon, remove the sprouts from the water; set aside.
   
3. Return the water to boiling. Add the fresh angel hair pasta and cook according to package directions. Drain the pasta and place it in a large mixing bowl.
   
4. In a small sauté pan, heat the vegetable oil over medium heat. Add the garlic and sauté until golden. Remove from heat. Stir in the fish sauce, sugar, rice vinegar, and dried chili pepper.
   
5. Pour the sauce over the pasta and toss to coat.
   
6. To serve, divide the cabbage and the bean sprouts into 2 to 4 portions and place in the center of serving plates. Divide the noodles into 2 to 4 portions and place over the cabbage and sprouts. Divide the pork slices over the noodles. Grind black pepper to taste over the noodles and top with the sliced scallions and chopped cilantro.
   

½ teaspoon ground coriander

½ teaspoon ground cumin

1 teaspoon curry powder

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

1 cup coconut milk

2–3 cups water

2 tablespoons minced shallots

2 tablespoons sugar

2 tablespoons fish sauce

½ of a 7-ounce package rice noodles

1 hard-boiled egg, sliced

cup cubed extra-firm tofu

cup bean sprouts

1 green onion, trimmed and thinly sliced

2 tablespoons chopped cilantro

1. In a small bowl, thoroughly combine the coriander, cumin, curry powder, and curry paste.
   
2. Pour the coconut milk into a medium-sized saucepan. Stir in the curry paste mixture and place over medium heat. Bring to a simmer and cook for about 5 minutes or until a thin layer of yellow oil begins to form on the surface of the sauce.
   
3. Stir in 2 cups of the water, the shallots, sugar, and fish sauce. Return the sauce to a simmer and let cook 30 minutes, stirring occasionally and adding additional water if necessary.
   
4. Meanwhile, soak the noodles in hot water for 10 minutes or until soft.
   
5. To serve, mound the noodles into serving bowls. Top the noodles with the sliced egg, tofu, and bean sprouts. Ladle some of the curry sauce over top. Sprinkle with green onion slices and chopped cilantro.
   

1 pound broccoli, trimmed into bite-sized florets

16 ounces rice noodles

1–2 tablespoons vegetable oil

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sweet soy sauce

1 tablespoon sugar

Hot sauce

Fish sauce

Lime wedges

1. Bring a pot of water to boil over high heat. Drop in the broccoli and blanch until tender-crisp or to your liking. Drain and set aside.
   
2. Soak the rice noodles in hot water until soft, about 10 minutes.
   
3. In a large sauté pan, heat the vegetable oil on medium. Add the garlic and stir-fry until golden. Add the soy sauces and the sugar, stirring until the sugar has completely dissolved.
   
4. Add the reserved noodles, tossing until well coated with the sauce. Add the broccoli and toss to coat.
   
5. Serve immediately with hot sauce, fish sauce, and lime wedges on the side.