Easy DIY Thai recipes 1-5

Bangkok Restaurants & Dining

Here's our first five easy DIY Thai recipes, from the simple yet delicious khao pad pu (Thai crab fried rice) and the world-famous pad thai (stir-fried noodles) to the taste-bud kicking tom yum goong (hot and sour shrimp soup), the aromatic tom kha gai (chicken coconut and galangal soup), and ginger and chicken stir fry.

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Ginger & Chicken Stir Fry

1 cup wood ear mushroom
2 tbsp sugar
1 onion
1/3 cup ginger
2 cloves garlic, chopped
2 tbsp fish sauce
1 cup chicken

Soak the mushrooms in warm or hot water for at least five minutes. The soaked mushrooms should be about a cup.

Cut the ginger into thin strips. Some varieties of ginger are hotter than others so adjust the amount accordingly.

Halve the onion lengthwise and slice lengthwise into pieces so that when cooked and separated, all pieces will look the same. Break the mushrooms into bite size pieces. You can also slice them with a knife.

Add a tablespoon of oil to a hot work over medium to high heat. Add chopped garlic and some of the ginger and fry until ginger and garlic start to turn brown. Add chicken and stir to coat the chicken with oil for a minute or so. Add onion, the rest of ginger and ear wood mushrooms
Stir to mix well. Add fish sauce and sugar. Stir for a couple minutes to cook all ingredients and let the ingredients absorb the fish sauce and sugar. Serve hot with rice.

Khao Pad Pu (Crab Fried Rice)

1 cup steamed rice
1/4 cup steamed crabmeat (substitute it for other meat you like)
1 egg
1/2 tbsp spring onion, finely chopped
1 tsp garlic, minced
1/2 tsp pepper
1/2 tsp sugar
1 tbsp light soy sauce
3 tbsp cooking oil

Preparation: Heat oil in a frying pan. Fry the garlic until golden. Add steamed rice, mix thoroughly to scatter chunky rice. Then add egg and mix well together. After the egg is done, add crab, and again stir well. Season with pepper, sugar, light soy sauce and mix. Remove from heat. Spoon into a serving plate and top with spring onion. Serve with sliced cucumber, sliced tomato, a piece of lime, and a small bowl of finely sliced hot chilies in fish sauce.

Pad Thai (Stir-Fried Noodles)

250 grams Chantaburi noodles
12 shrimps
3 tbsp dried shrimps
2 tbsp tofu, diced
2 tbsp salted Chinese radish, finely chopped
3 tbsp fish sauce
4 tbsp tamarind juice
2 tbsp palm sugar
3 eggs
1 tbsp shallot, finely chopped
1/2 cup crushed peanuts
200 grams bean sprout
4 pieces banana flower (optional)
3-4 sprigs Chinese chive, chopped
2 limes
1tbsp chili powder

Soften noodles by soaking in water and drain. Melt palm sugar, fish sauce, tamarind juice with two table spoons of plain water. Stir well until all sugar dissolves. Set aside. Heat a deep frying pan containing 2 tbsp of oil. When the oil is hot, add shallot. Fry until golden.

Add shrimps, tofu, dried shrimp and fry until thoroughly cooked. Add salted Chinese radish, noodles and the mixtures in step 2, mix well. Stir in eggs, bean sprout and Chinese chive, mix until well blend.

Remove from heat, dip onto a serving dish, top with ground peanut and serve with banana flower, Chinese chive, pieces of lime and chili powder.

Tom Kha Gai (Chicken Coconut & Galangal Soup)

300 grams chicken, diced
7-8 slices of young galangal
1/4 cup coconut milk
2 shallots, lightly crushed
1 stalk of lemon grass, cut into 1 inch-long
5 Thai hot chilies, lightly crushed
2 kraffir lime leaves, shredded
1/2tsp sugar
3 tbsp fish sauce
2 tbsp lime juice
2 tbsp milk
5-6 coriander leaves

Heat that pot of coconut milk over medium heat until boiled. Add chicken, shallot, galangal, lemon grass, kraffir lime leaves and coconut milk. Stir well.

Season with fish sauce, sugar and lime juice. Add coconut, and milk as chicken is done. Remove from heat. Add hot chilies. Pour into a serving bowl and sprinkle with coriander leaves. Serve immediately.

Tom Yum Goong (Hot and Sour Shrimp Soup)

100 grams fresh peeled shrimps, medium size
100 grams straw mushrooms, halved
2 lemon grass stalks, crushed and cut into 1 inch long
5 slices of galangal
5 kraffir lime leaves, shredded
10 Thai hot chilies, lightly pounded
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp roasted chili paste
2 tbsp evaporated milk
5 coriander leaves
3 cups chicken stock

Heat the stock and bring to boil. Add lemon grass and galangal. Boil for three minutes. Add mushrooms. Season with chilies, fish sauce, kraffir lime leaves and roasted chili paste. Stir well. Add shrimps and evaporated milk. Cook until the shrimps turn pink. Remove from heat and add lime juice. Dip into a serving bowl. Garnish with coriander leaves. Serve hot with steamed rice.  

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