Two Easy, Delicious Thai-Laotian Dishes
Wednesday - January 06, 2010
This week Sam Choy’s BLC sous chef Somphet Chanhpheng shares easy and delicious Thai/Laotian food recipes.
This show aired originally in February 2009.
* 8 ounces dried wide rice noodles
* 1/4 cup fish sauce
* 3 tablespoons tamarind sauce
* 2 tablespoons brown sugar
* 3 tablespoons peanut oil
* 12 ounces diced chicken thigh meat
* 1 tablespoon chopped garlic
* 1/2 cup sliced round onion
* 1 fresh red chili pepper, sliced
* 1 large fresh egg, lightly beaten
* 1 cup fresh bean sprouts
* 1 lime, cut into small wedges
* 1/4 cup fresh cilantro leaves
* 1/4 cup fresh chives, 1-inch cut
Soak the dried rice noodles in cool or lukewarm water for 30 minutes, or until they are limp but still firm to the touch; later cooking in the wok will soften them more. Drain noodles thoroughly in a colander and set aside while preparing other ingredients.
In a small bowl, mix fish sauce, tamarind juice and sugar. Stir well to melt sugar. Taste and adjust flavors to the desired combination of salty, sour and sweet.
Heat a wok over medium-high heat until smoking hot. Add 1 tablespoon of oil and cook the chicken thoroughly. When the chicken is done, set aside. Add remaining oil to the wok and toss in the garlic, round onion and chili. Stir-fry for 30 seconds. Push the garlic and onion to one side of the wok and pour the egg into the center. Scramble the egg lightly until set, breaking into pieces with the spatula. Add drained noodles to the wok, stirring and tossing quickly with two spatulas to separate the strands. Pour in the fish sauce mixture, tossing well to coat the noodles and keep them from sticking (if the noodles are still too firm, drizzle with 1 to 2 tablespoons water to help them cook).
When the noodles are cooked, toss in 1/2 cup of the bean sprouts and chives. Continue to stir-fry until combined. Return cooked chicken to the wok and toss the pad Thai together to heat through.
Serve on a platter and top with the remaining bean sprouts and cilantro leaves. Garnish with lime wedges and squeeze lime juice over each portion before serving.
SOMPHET’S SPRING ROLLS
* 2 tablespoons salad oil
* 1/2 cup sliced round onion
* 3/4 cup sliced celery
* 3/4 cup carrots, sliced matchstick size
* 3/4 cup sliced shiitake mushrooms
* 1/4 bundle long rice, soaked in water 45 minutes
* salt and pepper, to taste
* 12 spring roll wrappers
* 1 egg
* oil, for deep frying
For Dipping Sauce:
* 1 teaspoon finely chopped garlic
* 3 stems mint leaves, chopped fine
* 1/3 cup sweet chili sauce
* 3 tablespoons white vinegar
* 2 tablespoons sugar
*1 Thai or Hawaiian chili pepper, minced
* salt, to taste
Make the dipping sauce by combining all ingredients and mix well.
Heat a medium saute pan and add salad oil. Quickly saute vegetables until translucent. Season with salt and pepper. Cool before rolling. Make individual spring rolls by using wrappers and sealing with egg wash.
Heat frying oil. Fry spring rolls until golden brown and very crispy.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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