KUAY TIAW PAD THAI WITH SHRIMPS

Last week I was watching this Throwdown with Bobby Flay and he was competing with one of the Thai lady with her famous Kuay Tiaw Pad Thai. At the end of the show...and there comes the tasting time and the winner was the Thai lady with her authentic Thai taste.

I cooked this Pad Thai and it really turns out taste better than those selling in Thai Reastaurant. Some Thai Restaurant, they added alot of sugar and it taste too sweet. Hereby I would to share this recipe with you'll and Happy Cooking!!!

Recipe Courtesy of Nongkran Daks

INGREDIENTS :

4 tbsp vegetable oil, plus extra as needed
1 tsp garlic, chopped
1/2 cup fresh shrimps, peeled and deveined
1 tbsp preserved radish, washed,drained and chopped
1/4 lb medium size dried rice noodles, soaked 60 mins in a cold water, drained
5 tbsp Pad Thai sauce, recipe follows ***
2 large eggs, beaten
1/2 tsp ground hot chilies, or more to taste (used the dried ground chilies from Thailand)
2 tbsp ground roasted peanuts
1/2 cup sliced chinese garlic chives/green onions
2 cups bean sprouts, rinsed and drained
some limes, sliced


METHODS :

1. Heat the oil in a wok. Add the shrimp and stir until the shrimps turns pink. Then add the beaten eggs and combined it well until the shrimp is cooked and dish up. Set aside.

2. In the same wok, add the garlic and radish, stir fry until aromatic. Add in the noodles and the Pad Thai sauce, mixed it well for about 3 minutes.

3. Add in the ground hot chilies, roasted peanuts, chinese garlic chives, bean sprouts, eggs and shrimps. Stir fry until well mixed for about 4 minutes.

4. Place the Pad Thai in a plate and served hot with some sliced limes.



***PAD THAI SAUCE

Ingredients:

1 cup tamarind sauce
1 cup palm sugar (used Thailand palm sugar)
1 cup water
1/2 cup fish sauce
2 tsp salt

Method:

Mix all the ingredients in the saucepan and let it comes to a boiled. Turn the heat to medium and simmer for 60 minutes until the sauce is thickened.

The remaining sauce can be stored up in the refrigerator for further used.

THAI GREEN PAPAYA SALAD ( SOM TUM )

The main ingredient in Thai Papaya Salad is fresh green papayas and that is the reason why this papaya salad is also referred to as the Green Papaya Salad. There are a few variations in the recipes for this popular Thai dish and mine, I added some 'Cincalok' ( Malaysia fermented shrimp ) and is so tasty. If you don't have the fermented shrimp, you can omit and use the dried shrimp ( hair- bee ) instead. Green Papaya Salad/Som Tum is traditionally made using a mortar and pestle (or kloke in Thai). If you don’t have a kloke, mince the Thai chili and garlic and combine all of the ingredients in a mixing bowl.


My husband love to buy this dish at his favorite Thai restaurant all the time. So I took this opportunity to make one of my own for him to try. If you don't like too spicy, just add 1 to 2 thai chilies in the mixture.....we love spicy so that's why I added more. And the result....he loves it and he said taste better than he brought from the restaurant.

INGREDIENTS :

1 1/2 tbsp palm sugar/gula melaka
1 tbsp fresh lime juice
4 cloves fresh garlic, peeled
2 tbsp fish sauce
2 tbsp Cincalok / dried shrimp
5 Thai chili peppers
7 cherry tomatoes
3 tbsp roasted peanuts, finely chopped, unsalted



METHOD :

1. Cut papaya in half (lengthwise) and remove seeds. Peel the skin of the papaya and shred the flesh using a shredder or knife (the shreds should be thin and long). In a mortar and pestle, pound the chilies and garlic until they’re broken up.

2. Add the shredded papaya, tomato, sugar, lime juice, fish sauce, roasted peanuts and cincalok/dried shrimp, pounding until everything is thoroughly mixed together. This dish should taste sweet, sour, and a little bit salty, so you may need to add more sugar, lime juice, or fish sauce to get the taste you like.

3. Som Tum is commonly served with roasted or grilled meats, fried fish, sticky rice, and fresh cabbage or lettuce.