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Pad Thai

Ingredients:
8oz. dried rice noodle. 1 clove of garlic.
3 T oil
1 egg
1/4 lb of meat or fish of your choice.
1/4 c water(use if mixture is to dry)
1/4 c fish sauce
1/4 c sugar
1 T paprika
1 green onion, cut small
1/4 c ground roasted peanuts
1 c beansprouts

First soak rice noodles in cold water for 2-3 hours or until soft.

Heat frying pan until hot, add garlic and egg and
meat. Sautee until done. Reduce heat. Drain noodles
and add to mixture in your pan.When noodles are soft,
add fish sauce, sugar and paprika. Throughly mix and
reduce sauce if needed. Mix in peanuts, bean sprouts
and green onions.

This recipie was found at: Thai Recipies.

 

Spicy Thai Chicken

1 8oz can tomatoes
.25 cup raisins
2 tbsp currant jelly
2 tsp vinegar
1 tsp crushed red peppers
dash of salt
1 clove garlic
1 tsp canned chopped green chili peppers
1 2.5 to 3 lb broiler type chicken, cut up

Blend all ingredients except for the chicken in a
blender. Simmer mixture on the top of the stove for
10 - 15 minutes. Brush mixture over chicken. (Try
marinating chicken overnight in the refrigerator with
the mixture) Bake until done.

This recipie was found at: http://www.runet.edu/~cpf-clb/stc.html

 

Stir-Fried Rice Noodles

Ingredients:

8 oz (1/8 inch wide) rice noodles
1 whole chicken breast, boned, skinned
8 medium-size shrimp, shelled, deveined
1/2 cup water
1/4 cup fish sauce
3 tblsp sugar
1 tblsp lime juice
1 tsp paprika
1/8 tsp red (cayenne) pepper
1/2 lb bean sprouts
3 green onions, white part only, cut into 1 inch shreds
3 tblsp vegetable oil
4 large garlic cloves, finely chopped
1 egg
4 tblsp finely crushed roasted peanuts

Instructions:

Place rice noodles in a large bowl. Cover with water;
soak 45 minutes. Cut chicken into 1 1/2" by 1/3"
strips. Cut shrimp in half lengthwise;set aside.
Combine water, fish sauce, sugar, lime juice, paprika,
and red pepper in a small bowl; set aside. Reserve
1/4 of bean sprouts for topping; combine remaining
bean sprouts and green onions.

Drain noodles. Heat a wok over medium-high heat. Add
oil and heat. Add garlic; fry until garlic starts to
brown. Increase heat. Add chicken; stir-fry until
almost cooked, about 2 minutes. Push chicken to one
side. Break egg into wok. Stir quickly to break up
yolk and scramble egg. When egg is set, mix with
chicken. Add drained noodles, shrimp, fish-sauce
mixture and 3 tablespoons peanuts. Cook and stir over
high heat 2 to 3 minutes or until noodles are soft and
most of liquid is absorbed. Add green-onion mixture;
cook, stirring, 1 more minute. Spoon onto a heated
platter. Sprinkle with reserved bean sprouts,then
with remaining peanuts.
(Serves 6)

This recipie was found at: http://www.cs.cmu.edu/~mjw/recipes/ethnic/thai/thai-coll-1.html