Pad Thai

 

serves 6 - 8

Ingredients:

* 2 spoons of brown sugar

* 1 cup soy sauce

* 2 spoons of fish sauce

* Juice of 2 limes

* 440g Thai rice noodles

* 400g chicken thigh filets

* 1 red bell pepper

* 2 medium carrots

* 5 spring onions

* 250g bean sprouts

* 4 garlic cloves

* 3 medium eggs

* Peanuts for garnish

* Sesameseeds for garnish

* Coriander for garnish

Preparation:

Boil the noodles and drain. Set aside.

In a bowl, mix the sugar, soy & fish sauce and limejuice. Set aside.

Cut the carrots in matchsticks size and the bell pepper in strips. Cut the spring onion  in 2 cm pieces.

Finely cut the garlic, or use a garlic press. Finely cut the chicken in bite size pieces.

Heat up a wok and stir fry the chicken until done. Remove from the wok with a slotted spoon and add the bell pepper and carrot.

Stir fry for about 5 minutes and add the garlic and spring onion. Mix around until the flavours has mixed.

Put the vegetables to the sides of the wok and add the eggs in the middle, scramble the eggs until done and mix with the vegetables. Add the chicken and mix again.

Add the noodles and the sauce and mix. Cook for 5 minutes more before serving it.

Add the peanuts, sesame and coriander for garnish.

Enjoy!

Mike & Leda

Tom Kha Goong

serves 6 - 8

Ingredients:

* 1 kg prawns, cleaned (or 500 g chicken for Tom Kha Kai)

* 1 can of bamboo shoots

* 1 thumb sized chunk of galangal

* 3 stalks of lemongrass

* 1 big onion

* 500 g mushrooms (I used oyster mushrooms)

* 5 Thai chilies

* 6 kaffir lime leaves

* 2 liters coconut milk

* 1 liter water

* Lime juice to taste

* Salt to taste ( or Thai fish sauce)

* Coriander to taste (chopped)

Preparation:

Cut the stem off the galangal and cut the galangal in slices of about 0.5 cm thick. Slice the bottom off the lemongrass and cut them diagonally in about 1,5 cm strips. Put 1 liter of coconut milk in a pan with half a liter of water and start boiling it. Immediately put in the galangal and lemongrass, and turn the heat to medium. You don't want to make it boil, but rather to the boiling point.

Optional part:
Now if you are using chicken, cut them in medium size pieces and wait for the coconut milk to come to the boiling point. This is the time to put the chicken. 

After that add the rest of the coconut milk and water, and stir to blend. Keep in mind you only stir in one direction always!

Take the stems off the chilies and cut them diagonally in thin slices and add them to the soup. Now add the prawns, if you are not using chicken. Give the soup a quick stir. Now cut the mushrooms in however size you prefer. I used oyster mushrooms so some of them were rather big, so I cut them down a bit. Add them to the soup and softly stir, again, only in one direction! 

If your soup is boiling, turn the heat down a little, we should use a medium heat so it slowly warms up, but not boil. Add the bamboo shoots.

Now peel the onion and cut it in half, and then make wedges. Add them directly to the soup. Cut the tomatoes the same way. Again wait for the soup to almost boil, then add the tomatoes.

Take the lime leaves and break them with your hand so it releases the flavor better. Add to the soup and give a quick stir.

We can start adding the salt (or fish sauce if you prefer!) now. Be sure to taste every now and then so we don't overdo it. For 5 to 10 minutes softly boil the soup while calmly stirring occasionally. We want the ingredients to be cooked, but not overcook the soup. Turn the heat off once it is ready.

If you are a fan, you can add the chopped coriander to the soup now, and stir.

For the final ingredient, it is time to add the lime juice. Add a bit, stir and taste until you are satisfied. If not, add more, but be sure to taste!

Once you are satisfied, 

Serve your Tom Kha Goong/Kai and enjoy the interesting combination of sweet, sour and salt of the amazing Thai kitchen.

Enjoy your dinner!

Mike & Leda