"THAI RICE NOODLES" courtesy of http://www.a2zrecipes.net
2 very generous servings (main course) ---
4 oz dried rice noodles, medium size
1/4 cup vegetable oil
2 cloves finely minced garlic
3 tblsp chopped raw shrimp
3 tblsp lean ground pork
1 tsp sugar
1 tblsp fish sauce
1 tsp soy sauce
2 tsp hot chili sauce
2 beaten eggs
2 tblsp tamarind sauce
1/4 cup bean sprouts
1 sliced scallion
1 tblsp salty preserved radish
2 tblsp coarsely ground salted or unsalted peanuts
2 tblsp sliced green onions
2 wedges lemon
1. Soak noodles in hot water for 20 minutes, or until soft. Drain.
2. Heat oil in a wok or large skillet and saute garlic until golden.
Add the shrimp and ground pork and stir-fry until lightly browned.
Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry
until the sugar dissolves. Pour in the beaten eggs, let them set
slightly, then stir to scramble.
3. Add the noodles and stir-fry about 2 minutes. Push noodles to
side of wok or skillet. Add the tamarind sauce and cook for 1 minute.
Add the bean sprouts, scallions, radish, and stir-fry until bean
sprouts are slightly cooked, about 1 minute. Stir noodles down into
tamarind mixture and stir-fry until well-mixed.
4. Pile noodles on a serving dish and sprinkle with peanuts and
scallions. Seed cucumber and slice lengthwise into 4 pieces. Place
lemon and cucumber wedges on side of plate.
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True Thai is more than a cookbook; it is a collection of grace notes exemplifying Thai cuisine's dedication to pleasing the senses. There's even a chapter on preparing Thai-style table decorations, many of them as edible as they are lovely.
True Thai's 250 recipes, each with helpful and fascinating notes, present Thai cuisine with simplicity and elegance. True That is the most authentic, authoritative, and accessible Thai cookbook ever printed in English. More info
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This comprehensive volume is not just a guide to the delectable cooking of Thailand but also to the classic cuisines of Asia, from China through Korea and Japan, down through Burma, Thailand and Vietnam to the islands of Malaysia, Borneo, Indonesia and the Philippines. Each country has its own distinctive style of cooking, but they share a similar approach to food. This book is a magnificently photographed guide to the ingredients and cooking of Asia, filled with enticing, traditional recipes. More info
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Authentic Thai cuisine has a rich, centuries-old tradition, and this authoritative handbook celebrates its many variations, with deft ideas for using many spices, sauces, flavorings, and styles. More than 100 recipes, most taking 15 minutes or less to prepare and cook, provide even gourmet cooks with a new range of delicious choices. The recipes start with snacks and starters, then introduce a host of multicourse meals featuring soups and salads, seafood, meat, and poultry main courses, as well as a range of vegetable side dishes and desserts. Even the names of the recipes are intriguing: Green Mango Salad, Son-in-Law Eggs, Jungle Curry Beef, Thai Fried Pie. Large full-color photos suggest mouth-watering presentations for all occasions. More info