Pad Thai Pho Noodles

My fans have been asking for this recipe from day one of blogging. So here is everyone's favourite recipe. The most important thing here is to cook in high heat, that is, between medium and maximun heat. When purchasing pho noodles, make sure the label of the noodle package reads "Rice Sticks" and "Pho". Use pho noodles to make Lao Pho - beef noodle soup.

Stir Fry Recipe: Pad Thai Pho Noodles
1 handful of rice stick pho noodles soaked in luke warm water for 2 to 3 hours.
1 tablespoon oil
1 tablespoon garlic
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hot chili sauce
3 cups chopped baby bok choy, snow peas, sweet red peppers

Ingredients for Egg Strips:
1 egg
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon garlic

To make fried egg strips, in a small bowl mix egg and soy sauce. In a wok of high heat, add oil and garlic. Stir for 30 seconds and pour egg mixture into wok. Cook evenly and flip the egg in half and flip again to cook other side. Remove from wok. Once cooled, sliced into strips. Egg strips are also used in the Fried Rice recipe.

To make pad Thai noodles, drain the water from the soaked noodles. In a wok of high heat, add oil and garlic. Add noodles and soy sauce, oyster sauce and chili sauce. Stir quickly. Add chopped vegetables and stir quickly. If the noodles look dry and not yet cooked add ½ cup of water and mix again for another minute. Pour noodles into serving dish and top with fried egg strips. Pad Thai Noodles should not take more than 5 minutes to cook. Serve immediately.

Green Mango Salad

I shred the green mango like the green papaya; I use only a sharp knife. I make the green papaya salad with the use of a Thai / Lao Mortar & Pestle Set but DO NOT use a mortar and pestle to make the green mango salad.

Salad Recipe: Green Mango Salad
1 cup shredded mango
2 tablespoons crushed toasted peanuts or ground toasted sticky rice
2 tablespoons chopped red onions
1 chopped chili (optional)
2-3 tablespoons sugar
3 tablespoons fish sauce
1 teaspoon shrimp paste

In a bowl, add sugar, fish sauce and shrimp paste. Stir until sugar is dissolved. Add chilies and red onions and mix. Add mixture to a bowl of shredded mango and toss. Top with crushed toasted peanuts or ground toasted rice. Alternatively you can use the sour fruit dipping sauce. to make this green mango salad

Khao Chow - Thai Jasmine Rice

Khao Chow or Thai Jasmine rice or steam rice is most popular in southern Thailand. However, in northern Thailand and Laos, it is very common to cook both Thai Jasmine rice and sticky rice. I prefer Thai Lao Sticky Rice.

Recipe for Khao Chow- Thai Jasmine Rice
1 cup Thai Jasmine Rice
1 1/3 cup cold water

Rinse rice with cold water and drain. Repeat at least three times until the water drains clear. Add 1 1/3 cup of cold water or until the water is 1 centimeter above the rice. Set the stove element to medium heat. Place the pot on top of the element and place a lid over the pot. Cook for 20 minutes. Turn stove element off and let rice set for another 10 minutes. Remove lid and serve rice.

Use Thai jasmine rice to make Fried Rice and Jasmine Rice Porridge.

Thai Lao Glass Noodle Shrimp Soup

In Lao, glass noodle is called "sin lon". When purchasing glass noodles make sure the ingredients listed on the package shows only mung bean and water. Glass noodles are often used in salads, soups, and fried spring rolls. Do not use pho noodles or sin khao bune - rice noodles with this recipe.

Soup Recipe: Glass noodles and shrimp
2 bundles glass noodles
4 cups water
½ teaspoon salt
1 piece lemongrass
1 lime kaffir leaf
1 chopped chilies (optional)
4 tomato pieces
8 mushroom pieces
8 shrimps
8 baby bok choy bunches
1 tablespoon oyster, mushroom or bean sauce
2 tablespoons fish sauce
2 tablespoons chopped green onions
2 tablespoons chopped cilantro

Place 2 bundles of glass noodles in a bowl. Pour warm water to cover the glass noodles. Wait for 15 minuets. Remove the string from the bundle and cut the noodles in half. Divide the glass noodles into 4 separate bowls.

In a pot over high heat, add 4 cups of water. Add salt, lemongrass, kaffir leaf and optional chilies. Once the water boils, add tomatoes, mushrooms, shrimps, baby bok choy, oyster sauce and fish sauce. Stir until the shrimp is cooked which is about 2 minutes. Remove and discard the lemongrass and kaffir leaf from the soup. Pour soup over 4 individual bowls. Make sure each bowl has equal portions of tomatoes, mushrooms, shrimps, and baby bok choy. Garnish with chopped green onions and cilantro.

Thai Lao Chicken & Shrimp Curry Skewers

Happy 139th Birthday Canada! I love Canada and I celebrate today with a barbecue recipe. Serve the chicken and shrimp skewers with Thai Lao Sticky Rice or Khao Chow which is Jasmine rice.

Barbecue Recipe: Chicken & Shrimp Curry Skewers
1 tablespoons Thai Lao Curry Paste
3 tablespoons cup fresh coconut milk
1 tablespoon sugar (optional)
1 tablespoon fish sauce (optional)
1 cup thinly sliced chicken breast or
1 cup shrimp with shell and vein removed
Wooden skewers

In a small bowl add the Thai Lao curry paste, fresh coconut milk, sugar, and fish sauce. Mix all ingredients together. Add the curry mixture to the thinly sliced chicken breast and mix. Leave to marinade in the refrigerator for 1 hour. Repeat the curry mixture and mix with shrimp and marinade for 1 hour. Soak wooden skewers in cold water for 1 hour to prevent them from burning. Pierce the shrimp with the skewers and place on top of a grill. Repeat with the curry chicken breast. Grill on a barbecue or boil under high heat in the oven for two minutes per side. Serve the chicken and shrimp curry skewers with either the Classic Thai / Lao Hot Sauce, the Roasted Tomato Chili Sauce or the curry peanut dipping sauce.