Thai fried noodles recipe

This easy Thai fried rice noodle dish starts with very thin noodles. Add a special Thai sauce and you have a terrific noodle recipe that's great for any occasion, from everyday meals to a party-worthy dish. As a bonus, these rice noodles are healthy, low-fat, and gluten-free. 

It can be served both as snacks and main-course. The fried Thai noodles are very much popular among the visitors in Thailand. 

Prep Time: 10-15 minutes

Cook Time: 8-10 minutes

Ingrediants:

•1 pound of Thai rice noodles 

•10 large shrimps, shelled and cleaned. Try to use fresh shrimp, frozen ones are too mushy. 

•A couple of eggs 

•A handful of bean sprouts 

•A tablespoon of dried shrimp, pounded to powdery paste in a mortar and pestle...or in a blender. 

•A tablespoon of chopped peanuts 

•A tablespoon of sugar 

•A tablespoon of nam pla 

•A tablespoon of sri cha sauce

•And a tablespoon of fresh minced garlic 

•A half cup of oil...most anything but olive oil. Safflower oil is good. So is peanut oil. 

•A tablespoon of chopped shallot, or long green onions. The green part is chopped for garnish. 

•Fresh coriander

•Some ground Thai chilies 

•A couple of chunks of lemon 

•More bean sprouts

•Use dried noodles, so they must be soaked in warm water for a half hour, maybe less. Drain them in a colander. While you are doing the cooking, put the bean sprouts in cold water, in the refrigerator. This keeps them nice and crisp and clean.

•Sautee the garlic in the oil in your wok. When the garlic is nicely browned, add the shrimp and cook til well done. Shrimp does not take a long time to become well done. Add the sugar, nam pla, sri cha and stir fry together.

•Now add the eggs, being sure to break the yolks. Stir fry. The noodles will turn a brownish-orange at which point they are done. Now take the bean sprouts, drain, and add to the noodles in your wok. Continue frying til the bean sprouts are done, which does not take long. Don't overcook as it will then be a soggy mess.

•Serve with the extra raw bean sprouts as a side dish. Garnish with a chunk of lemon and the chopped green onion, and the coriander.

Fish Curry (Thai) Recipe

This fish curry tastes so delectable, you won't believe how fast and easy it is - ready in just 20 minutes! Fillets of fish (any type, fresh or frozen) are simmered in a rich Thai curry sauce. The recipe includes vegetables for a healthy one-pot dish. If you like, you can also add shrimp or other seafood to the pot/wok. Like all curries, this fish curry makes excellent leftovers as well as hot lunches to take to work. And it's ready in less than 30 minutes!


Ingrediants:



THAI CURRY SAUCE:
1/2 cup fresh coriander stems and leaves, chopped
1 can good-quality coconut milk
4 green onions, sliced (including green stem)
1 thumb-size piece galangal or ginger, grated
4 cloves garlic
2 Tbsp. fish sauce (available at Asian food stores)
1 Tbsp. regular chili powder (use only 1 tsp. if using Thai or East Indian chili powder)
2 tsp. ground cumin
2 tsp. ground coriander
2 tsp. brown sugar (or more to taste)
1/2 tsp. turmeric
1 tsp. shrimp paste
1 fresh red chili, minced, OR 1/2 tsp. cayenne OR dried crushed chili, OR 1-2 tsp.chili sauce

CURRY INGREDIENTS:
3-4 fillets of fresh or frozen fish - any type, from sole to salmon
Handful fresh mushrooms, sliced
1 red bell pepper, de-seeded and diced
1 medium tomato, cut into small pieces
Handful of fresh basil
Handful of fresh coriander
Fresh lime or lemon wedges for garnish
Optional: 2-3 kaffir lime leaves, left whole (available at Asian stores, usually in the freezer)

Method:

• Place all 'Thai Curry Sauce' ingredients in a food processor, chopper, or blender. Process well to form a smooth curry sauce.
• Pour the sauce into a wok (or large frying pan) and place over medium to high heat. If you have kaffir lime leaves, add them too. Bring to a boil.
• Add fish, mushrooms, and red pepper. Stir well. Reduce heat to medium-high, or until it is simmering nicely. Cover and cook 6-8 minutes.
• Add the tomatoes and gently stir in. Continue simmering (covered) for another 2-3 minutes.
• Do a taste test for salt and sweetness, adding more fish sauce (instead of salt) until salty enough. If too sour for your taste, add a little more sugar. If too salty or sweet, add 1-2 Tbsp. fresh lime (or lemon) juice.
• Spoon the fish with curry sauce and vegetables onto a serving platter or into a serving bowl. Sprinkle with fresh basil and coriander. Garnish with lime or lemon wedges and serve hot with rice. Enjoy!