Thai Peanut Noodle

250 g rice noodles, (1/2 package)

4 tbsp ketchup
4 tbsp fish sauce
4 tbsp rice vinegar
4 tbsp sugar
1/4 tsp cayenne pepper
pinch salt

1/2 cup peanuts - chop into roughly 1/3's pieces
fresh garlic bud - chop into roughly 1/8'th pieces
pinch hot pepper flakes

3 tbsp peanut oil with 1/2 tbsp sesame oil for frying

prepare sauce, - mix ketchup, fish sauce, rice vinegar sugar, and cayenne...set aside
prepare noodles, - boil water, pour over noodles, stir let stand at least 10 minutes - stir occasionally

fry garlic, peanuts, hot pepper flakes for 2 minutes

add sauce, heat to boiling for about a minute
drain noodles, immediately add to boiling sauce, turn off heat and toss to coat and thicken

Simple Pad Thai

Ingredients

1 1/2 tablespoons vegetable oil, divided
1 tablespoon garlic, minced
1 tablespoon ginger, minced
16 large shrimp, peeled and deveined
1 egg, lightly beaten
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon rice wine vinegar
1/2 teaspoon red crushed pepper flakes
1 teaspoon brown sugar
7 ounces rice noodles, soaked in warm water for 10 to 15 minutes then drained
1/2 cup bean sprouts
3 scallions, sliced
1 cup freshly chopped cilantro leaves
1 lime, zested and juiced

Directions
Heat 1 tablespoon of the oil in a wok or a large frying pan. Add the garlic and ginger, and saute until golden brown. Add the shrimp and cook for 1 to 2 minutes until pink, tossing from time to time. Remove and set aside in a bowl.
Heat 1/2 tablespoon of oil in the same pan and add the eggs. Stir to scramble the egg into small pieces, remove and set aside with the shrimp.
Heat the remaining oil in the pan and add the soy sauce, fish sauce, rice wine, red pepper flakes, and brown sugar. Stir briefly, add the drained noodles, and cook for 5 minutes.
Add the bean sprouts, chopped scallions, and cilantro. Mix well and continue to cook until noodles are heated through. Season, if necessary, with a little more soy sauce or fish sauce, sprinkle in lime zest and juice, and serve while hot!

Vegetarian Pad Thai Noodles

This recipe is from Bonnie Stern's HeartSmart: The Best of HeartSmart Cooking (Random House Canada).

Makes 6 servings

* 1/2 lb (250 g) rice noodles (about 0.5 cm/ 1/4-inch) wide

* 1/3 cup (75 mL) ketchup OR tomato sauce

* 3 tbsp (45 mL) soy sauce OR Thai fish sauce

* 3 tbsp (45 mL) lime juice

* 3 tbsp (45 mL) rice vinegar

* 3 tbsp (45 mL) brown sugar

* 1/2 tsp (2 mL) hot Asian chili paste

* 1 tbsp (15 mL) vegetable oil

* 1 small onion, finely chopped

* 3 cloves garlic, finely chopped

* 2 eggs, lightly beaten

* 1 cup (250 mL) very fresh bean sprouts

* 3 tbsp (45 mL) chopped peanuts

* 2 green onions, chopped

* 1/3 cup (75 mL) chopped fresh cilantro

In a large bowl, soak noodles in warm water for 15 minutes or until softened but still firm. Drain well. If not using immediately, rinse in cold water and drain again.

Combine ketchup, soy sauce, lime juice, vinegar, brown sugar and chili paste.

Heat oil in a large deep nonstick skillet or wok on medium-high heat. Add onion and garlic. Stir-fry for a few minutes or until lightly browned and tender. Add ketchup mixture and bring to a boil. Add eggs. When they start to set, stir mixture together.

Add noodles and heat thoroughly. Add bean sprouts and cook for 1 minute. Sprinkle with peanuts, green onions and cilantro.

Approximate nutrition per serving: 270 calories, 7 g fat, 8 g protein, 46 g carbohydrates, 2 g fibre

Pad Thai

Grilled Cilantro Chicken with Pad Thai - Bonnie Stern

CHICKEN

• 4 cloves garlic
• 2 shallots or 1 small onion
• 1 cup fresh cilantro or parsley
• 2 tablespoons Thai fish sauce
• 1/4 cup lime juice
• 1 tablespoon pepper
• 6 boneless, skinless chicken breasts

PAD THAI

• 1/2 lb (250 g) rice vermicelli noodles, fettuccine width
• 1/4 cup tomato sauce
• 2 tablespoons Thai fish sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar
• 1/2 teaspoon hot chili paste
• 1 tablespoon vegetable oil
• 3 cloves garlic, finely chopped
• 2 eggs, lightly beaten
• 1 cup fresh bean sprouts
• 2 tablespoons finely chopped roasted peanuts
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh cilantro

• 1
  1. To prepare chicken, combine garlic, shallots, cilantro, fish sauce, lime juice and pepper in blender or food processor and blend until smooth. Pour into shallow dish. Add chicken pieces and turn to coat evenly with marinade. Marinate in refrigerator for a few hours or overnight.
• 2
  2. Preheat barbecue or broiler. Cook chicken for 6 to 8 minutes per side, or until outside is brown and inside is no longer pink. Baste with marinade during cooking. Discard any leftover marinade.
• 3
  3. Meanwhile, to prepare Pad Thai, place noodles in large bowl and cover with boiling water. Allow to stand for 8 to 10 minutes, until softened but still firm. Drain well.
• 4
  4. In small bowl, combine tomato sauce, fish sauce, lime juice, sugar and chili paste. Reserve.
• 5
  5. Heat oil in large skillet or wok. Add garlic and cook gently until fragrant but not brown. Stir in reserved sauce and heat thoroughly.
• 6
  6. Add beaten eggs. Allow to set slightly and then stir into mixture. Add noodles and toss gently. Add bean sprouts.
• 7
  7. Turn noodles onto serving platter. Garnish with peanuts, green onions and chopped cilantro. Serve with hot or cold chicken.

Source: Simply HeartSmart Cooking - Bonnie Stern

Basil Chicken

A simple recipe that will impress anyone you serve it to. Line up all your ingredients and have them ready to go into the wok. Once the cooking starts, it goes pretty quick.

10 oz chicken
½ green or red pepper
5 tbsp oil

1 tsp chopped garlic
6 hot chilli’s finely chopped

1 tbsp fish sauce
1 tsp sugar
1 tbsp soy sauce
1 tbsp oyster sauce
2 tbsp water

20 basil leaves

½ tsp cornstarch
1 tbsp water - mix in slurry

2 ½ cups white rice serves 4

Heat oil
Cook garlic and chilli 30 seconds
Cook chicken 2 minutes
Add sauces, and cook 1 ½ minutes
Add pepper and ¾ (15 leaves) basil, cook 2 minutes
Add cornstarch slurry -cook 1 minute
Remove from heat and top with remaining basil leaves

Curry Beef Coconut Recipe

You can use chicken breasts as well, which only need to cook for about 35 minutes before using them in this recipe.

**Chuck will cook in under 2 hours, but round will take the full 2 1/2 hours. Use only one of the two, or you will end up ruining the stew.

1 - 2 kg Round or Chuck Stewing Beef Cubes (be consistent, one type only)
1 Can Coconut Milk
1 Can Diced Tomatoes (including Juice)
2 Cups frozen vegetables (cauliflower, carrots beans mix)
3 tablespoons Pataks curry paste - medium
3 tablespoons Pataks curry paste - tandoori

Salt beef and simmer ** 2 - 2 1/2 hours until tender. Drain and cool beef
Add beef, coconut milk, tomatoes, vegitables and Pataks and bring to boil.
Reduce heat and simmer for 20 minutes.