Printd _ Pad Thai

7/31/2019 Printd _ Pad Thai

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Videography by Gary Junken and Mike Dobsevage, edited by Cari Delahanty

From Fine Cooking111

(2) Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes fromtesting hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food.While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limitedspace, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of

these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.

Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. It should be reddish andbrownish in color. Not bright red and oily like I've seen in the US. The ingredients listed below can besomewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like inThailand, use all the ingredients.

Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Addmore tofu if you like.

From street carts, you can also often find an older, more traditional version ofPad Thai made with driedshrimp.

2-3 Servings, Prep Time: 40 Minutes, Total Time: 40 Minutes

1 egg

4 teaspoons fish sauce

3 cloves minced garlic

1/2 teaspoon ground dried chili pepper

ground pepper

1/2 lime

1 minced shallot

2 tablespoon sugar

2 tablespoon tamarind paste

1/2 package Thai rice noodles

1/3 cup extra firm tofu

2 tablespoon vegetable oil

1/2-1/4 lb shrimpOptional

1/2 banana flowerOptional

1-1/3 cup bean sprouts Optional

1-1/2 cup Chinese chivesOptional

2 tablespoons peanutsOptional

1 tablespoon preserved turnipOptional

Tips and TechniquesBy far, the trickiest part is the soaked noodles. Noodles should be somewhat flexibleand solid, not completely expanded and soft. When in doubt, undersoak. You canalways add more water in the pan, but you can't take it out.

Shrimp can be substituted or omitted.

In this recipe, pre-ground pepper, particularly pre-ground white pepper is better thanfresh ground pepper. For kids, omit the ground dried chilli pepper.

Tamarind adds some flavor and acidity, but you can substitute white vinegar.

The type of super firm tofu or pressed called for this recipe can be found at mostoriental groceries in a plastic bag, not in water. Some might be brown from soy sauce,but some white ones are also available. Pick whatever you like.

If you decide to include banana flower, cut lengthwise into sections (like orangesections). Rub any open cut with lime or lemon juice to prevent it from turning dark.
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The original Pad Thai recipe calls for crushed roasted peanuts. Thailand is hot and humid and storage

conditions are often sub-optimal, so a certain fungus can grow on peanuts. This fungus is linked to cancer,

so many people in Thailand avoid eating peanuts.

Start with soaking the dry noodles in lukewarm or room temperature water while preparing the otheringredients. Getting the noodles just right is the trickiest part of making Pad Thai. Check out Tips andSubstitutions for in depth explanations. By the time you are ready to put ingredients in the pan, the noodles

should be flexible but not mushy. Julienne tofu and cut into 1 inch long matchsticks. When cut, the superfirm tofu/pressed tofu should have a mozzarella cheese consistency. You can fry the tofu separately untilgolden brown and hard, or you can fry with other ingredients below. Cut the Chinese chives into 1 inch longpieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh.Mince shallot and garlic together.

Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Frythe peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oilas well. Add shallot, preserved turnip, garlic and tofu and stir them until they start to brown. The noodlesshould be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keepthings from sticking. Add tamarind, sugar, fish sauce and chili pepper. Stir. The heat should remain high. Ifyour wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is thecase. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and

scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy.Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you getthe right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a fewmore times. The noodles should be soft, dry and very tangled.

Pour onto the serving plate and sprinkle with ground pepper and peanuts. Serve hot with the banana flowerslice, a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.

As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at yourtable for your personaltaste. Some people addmore chili pepper orsugar at the table.

See recipe forPad Thaiwith dried shrimp.
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(03) There are a few varieties ofFried Rice across Asia; Thai fried rice starts goes in amuch different direction than most. In Thailand, Fried Rice is a good lunch dish, served with cucumber anda wedge of lime. Often, the Thais like their fried rice with fried egg. If you like fried rice with fried egg askedfor 'kao pad kai dow'. The most popular fried rice is crab fried rice. But for me, fried rice is a good way toclean the refrigerator since most any vegetables and meats you have in your fridge will do. For meats, I useeverything - bacon, canned crab, ham, tofu hot dogs - your name it. Any vegetables will do too. Have fun!

Thai fried rice gets much of its unique flavor from the mix of fish sauce, soy sauce, chili peppers and lime.The cilantro and a dusting of pre-ground white pepper gives the flavors a clean, rounded finish.

2 Servings, Prep Time: 15 Minutes , Total Time: 30 Minutes

1 cup cooked rice

sliced cucumber

1 teaspoons fish sauce

pinch ground pepper

2 teaspoons soy sauce

1 thinly sliced tomato

3 tablespoon vegetable oil

3 Thai chili pepperOptional

2 sprigs chopped cilantroOptional

1 limeOptional

1/2 chopped onionOptional

1/3 cup pork Optional

2 cloves minced garlic Optional

1 green onionOptional

2 eggs Optional

Tips and Techniques

Great fried rice requires a number of techniques:

A wok - a wok is the best tool for fried rice. If you don't, it can be tricky but still manageable.

However, if you are cooking for one, it's not a big deal. It's harder to move volume in a pan. High heat - you want your pan/wok as hot as possible. That's why it frequently tastes so much

better at a restaurant.

It seems like there are a lot of stirring and flipping. Only stir as much as necessary and be gentle

with the rice. Too many stirs may break the rice and turn it into mushy fried rice.

Dry rice - Cook your rice with 10-15% less water.

Use ground white pepper.
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Lime

You'll be surprised how much flavor the white ground pepper and lime can bring to fried rice.

If I'm having fried rice with fried egg, I start off with frying the egg first. That way, I don't have to clean thewok before working with fried rice.

Fried Egg: This type of fried egg has crispy egg white. Add a good amount of oil into the wok. When the oilis hot, crack and drop the egg into it. Tilt the wok to one side and splash the hot oil onto the egg. When thebottom is brown, flip the egg over. When the egg is all golden brown, remove and set aside.

Fried Rice: Heat is the key ingredient in making a great fried rice. Remember you are up against therestaurants' super hot gas stove. Heat up your wok until it's pretty hot. You'll need to work quickly with thehot wok. Have all your ingredients ready.

When the wok is extremely hot (smoking hot), pour in the oil and garlic. Stir quickly. Add any uncookedmeat. (If you have cooked meat, add after the rice.) If you see that there is juice coming out from your meatand pooling on the bottom and not evaporating, your wok is not hot enough. Turn up the heat or cook themeat longer until there is no juice coming out. If your rice is cold, heat up the rice in microwave. Cold ricewill cool down the wok. Fluff the rice into individual grains. Add the rice and stir to mix. Sprinkle the fish

sauce and soy sauce and stir to mix again. Now the rice is coated with flavors. Add all the vegetables,except for green onion. Stir. Push the rice aside and make room for the egg. Add the egg and scramble theegg until the egg is all cooked. Add the green onion and sprinkle white pepper and stir. Turn off the heat.Set the rice on a serving plate. Sprinkle ground pepper and cilantro on top of the fried rice.

Serve hot with a wedge of lime, sliced cucumber, whole green onion and chili fish sauce. When in Thailandin a Thai restaurant, you may see green onions in a jar on the table. They are for fried rice and a few otherdishes.

(4) Fish Sauce -Nam Pla Prig 2 tablespoons fish sauce

1/4 lime

1 shallot

1-4 Thai chili pepper

Tips and Techniques
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and then add the rest. But if you have room in your wok, you can cook all the Chinese broccoli at once. Assoon as the Chinese broccoli is cooked, turn off the heat.

Put on a serving plate and sprinkle white pepper on top. Serve with the usual noodles condiments; sugar,fish sauce, vinegar and dried ground chili pepper. I usually like mine with ground chili peppers and vinegar.

Pad see ew that you find in Thailand is little sweeter than mine because many street vendors add moresugar than I prefer.

Have you noticed that Pad See Ew's ingredients are similar to Rad Nah ?

(6) Real Vegetarian Pad Thai

An authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who want a lighter noodle dish without themeat. This Pad Thai recipe offers lots of protein in the form of eggs (or soft tofu for vegans), and ground nuts. And

because it's made with rice noodles, Pad Thai can also be made gluten-free. Although vegetables are not strictly partof traditional Pad Thai, I've added some bok choy which tastes yummy with the noodles and makes this dish evenmore nutritious. Try it - you'll love it!

Prep Time: 15 minutes - Cook Time: 10 minutes - Total Time: 25 minutes

Ingredients:

8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)

1-2 eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*)

4 green onions, white parts sliced and kept separate from green 4 cloves garlic, minced

1 tsp. grated galangal OR ginger

1 fresh red or green chili, sliced

3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped

2-3 cups bean sprouts

1/3 cup fresh coriander/cilantro

1/4 cup chopped unsalted dry-roasted peanuts, OR substitute cashews

PAD THAI SAUCE:

3/4 to 1.5 Tbsp. tamarind paste, to taste (available at Asian/East Indian food stores)

1/4 cup vegetable stock (or faux-chicken)
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3+1/2 Tbsp. soy sauce or wheat-free soy sauce

1/2 to 1 tsp. chili sauce (to taste), OR 1/3 to 3/4 tsp. cayenne pepper

3 Tbsp. brown sugar, or more to taste

1/8 tsp. ground white pepper

OTHER:

3-4 Tbsp. oil for stir-frying

2-3 Tbsp. vegetable or faux chicken stock

lime wedges for serving

Preparation:

1. Bring a pot of water to a boil and switch off heat. Soak noodles in the hot water for 4-6 minutes, or untillimp but still too firm to eat. Drain and rinse with cold water. Tip: Noodles must be under-cooked at this stagein order to come out right (they will finish cooking later when they are stir-fried).2. Combine 'pad Thai sauce' ingredients in a cup, stirring well to dissolve the paste and sugar (note that if yourtamarind paste is thick, only add 1 Tbsp. If thin/runny, add 1.5 Tbsp). Note that this sauce should have a verySTRONG-tasting flavor that tastes sour-sweet first, followed by salty and spicy. Set aside.3. Warm a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus the white parts of the greenonion (reserve the rest for serving), garlic, galangal/ginger, and chili. Stir-fry 1 minute to release the fragrance.4. Add the bok choy plus stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the egg (if using) andstir-fry briefly to scramble.6. If pan is dry, push ingredients aside and add a little more oil to the middle. Add the drained noodles and 1/3

of the sauce. Stir-fry everything together 1-2 minutes using 2 utensils and a gently tossing motion (like tossinga salad). Keep heat between medium-high and high, reducing if noodles begin to stick or burn. Keep addingsauce and continue stir-frying in this way 3-6 more minutes, or until sauce is gone and noodles are soft but stillchewy ('al dente') and a little sticky.7. Switch off heat and add the bean sprouts, folding them into the hot noodles. Taste-test, adding more soysauce for more salt/flavor. If too salty or sweet for your taste, add a good squeeze of lime juice. If too sour,

sprinkle over a little more sugar.8. To serve, scoop noodles onto a serving platter. Sprinkle with reserved green onion, coriander, and groundnuts. Add wedges of fresh-cut lime on the side. Serve immediately and enjoy!. (Thai chili sauce can also beserved on the side for those who likes their noodles extra spicy).

*If using soft tofu instead of egg: Add it when you add the last of the pad Thai sauce. It will break up into smallbits and be distributed throughout the dish, just as egg would.

(7) How To Make Pad Thai

Step 1: You will need

1 Thai Rice Noodles, package

1 medium egg

1 lime, cut

110 g raw shrimp, deveined

2 tbsp peanuts

1 cups (250ml) bean sprouts

1/2 cups (120ml) green onion, chopped

3 garlic cloves, minced

1/2 tsp chili pepper, ground

1/2 tsp shallot, minced

4 tbsp fish sauce

2 tbsp white vinegar

2 tbsp white sugar

2 tbsp vegetable oil

Step 2: Soak The Noodles

Fill a large bowl with lukewarm water and soak 1 package of Thai rice noodles for five to ten minutes. Drain and

set aside.

Step 3: Roasted Peanuts


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Add 2 tbsp vegetable oil in a wok over high heat. Add 2 tbsp peanuts and stir until they're toasted brown.

Remove the peanuts and set aside.

Step 4: The Main Ingredients

Add 3 cloves minced garlic and 1/2 tsp minced shallots to the hot oil, stir well. Once sauted, add the soaked

rice noodles and stir. Now add 2 tbsp white vinegar, 4 tbsp fish sauce, 2 tbsp sugar and 1/2 tsp chili pepper.

Stir until the noodles soften.

Push the noodles to the side of the wok and scramble 1 egg. Fold the scrambled egg into the noodles. Add 1/4

lb (113 g) raw, shrimp. Cook the shrimp until they turn pink, then fold them into the noodles.

Finish by adding 1 cup (100 g) bean sprouts and 1/2 cup (50 g) chopped green onion. The sprouts will give off

a lot of moisture, so keep the heat high and stir until the water evaporates.

Step 5: Serve

Pour the Pad Thai onto a large plate and garnish with chopped green onion, a squeeze of lime juice and the

toasted peanuts. Serve hot and enjoy!

Thanks for watching video How To Make Pad Thai

(8) Pad Thai Recipe

Serves: 2- Prep Time: 10 - Total Time: 25

Ingredients

For the Pad Thai Sauce:

1 cup of tamarind juice (or 3/4 cup of white vinegar)

1 cup of fish sauce

2-3 tablespoons of coconut palm sugar (or 1 1/2 tablespoons of granulated whitesugar and 1 1/2 cups of corn syrup)

For the Pad Thai Dish:

1/4 cup of vegetable oil

1 tbsp of chopped red onions

1 tbsp of chopped garlic

two cups of diced extra firm tofu

4 teaspoons of chopped preserved turnips

3 tbsp of dried shrimp.(or 1 lb fresh peeled shrimp)

1 lb. fresh noodles (or dried packaged noodles soak to soften first)

3 fresh eggs

6 tablespoons of the putt thai sauce (from sauce recipe) 2 tablespoons of crushed roasted peanuts

1 cup fresh beansprouts

1 cup of garlic chives

Dried roasted ground peppers to taste

Raw bean sprouts

green onions

cut lime wedges for garnish

few pieces of fresh shrimp
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Instructions

Preparing Pad Thai Sauce:

# In a sauce pan add 1 cup of tamarind juice (or 3/4 cup white vinegar)# Add fish sauce# Add coconut palm sugar (or granulated sugar and corn syrup)Cook over low heat and stir the ingredients until the sugar starts to melt. Turn the heat down and simmer fortwo or three minutes. Set it aside.

Preparing Pad Thai:

# Place a wok or large pan on the stove.# Heat it on medium high heat. When the pan is nice and hot,# add 3 tablespoons of vegetable oil.# Add 1 tablespoon of chopped red onions and 1 tablespoon of chopped garlic.# Stir quickly# Add two cups of diced extra firm tofu# Add 4 teaspoons of chopped preserved turnips# Stir for 30 seconds or so# Add 3 tablespoons of dried shrimp..or 1 lb fresh peeled shrimp# stir# Add 1 lb. fresh noodles or dried packaged noodles (soak to soften first)

# Add a little water to soften noodles# Stir briskly for 30 seconds (or longer for dried noodles to soften)# Crack in three fresh eggs# Add 6 tablespoons of the pad thai sauce we made earlier# Add 2 tablespoons of crushed roasted peanuts# Add 1 cup fresh beansprouts# Add 1 cup of garlic chives# Add a few pieces of cooked shrimp on top if you like# If you like it hot, add dried roasted ground peppers to taste

Dish out the Pad Thai onto a serving plate. Garnish it with fresh vegetables (Raw bean sprouts, green onions,cut lime wedges, or any kind of fresh vegetables you like)

(9) Peanut Dipping Sauce for Fried TofuNam Jim Tou Hu Tod

5 Servings, Prep Time: 5 Minutes, Total Time: 5 Minutes

5-7 sprigs sliced cilantro

1 teaspoon ground fresh chili paste

2 tablespoons toasted and crushed peanuts

1 pinch salt

2 tablespoons sugar

1 tablespoon vinegar

Tips and Techniques

Other nuts can be substituted for peanuts.

In a microwavable bowl, combine sugar, ground fresh chili paste, salt and vinegar. Heat up for a minute oruntil sugar is dissolved. Mix in the sliced cilantro. Top with toasted and crushed peanuts.
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If pre-fried tofu cubes are not available, I suggest using extra firm tofu.

Press out the water with paper towel or kitchen towel. Cut the tofu into bite size pieces. Deep fry the tofu in

oil until golden brown.

Serve hot with cilantro, peanut sauce below.

(10) Lamb with peanut sauce

Laab, also known as Larb and Laap, is a northeastern food. It usually eaten as a part of a set (laab,papaya salad and sticky rice.) The set is accompanied by string beans, sliver of cabbage, water spinachand Thai basil. It can be served as an appetizer. It can also be served as a main course along with othernon-northeastern food.

There are variations of laab, duck laab, chicken laab. Some people like my brother love to include a fewpieces of liver in laab.

1-2 Servings, Prep Time: 10 Minutes, Total Time: 15 Minutes

1/4 tablespoon ground dried chili pepper 1/2 lbs ground pork

1-2 limes

1/4 thinly sliced shallot

5 sprigs sliced cilantro

3 tablespoons fish sauce 1 tablespoon toasted rice

1 sliced green onionOptional

3 sprigs spearmintOptional

Tips and Techniques

Substitute any ground meat for ground pork.Substitute red onion or just onion for shallot if you like.

The spearmint adds zing to the laab.

For this dish, many people use a small pot but I use my cast iron pan. I can heat it up really hot without

destroying the pan. It also retains heat well and heats evenly.

Squeeze juice from 1/3 of the lime on to the ground pork. Mix well and let it marinate for just a couple ofminutes until you are ready to cook it.

Heat up a pan on high until it is very hot. Add two tablespoons of water and then immediately add yourmarinated pork and stir. The pork will stick to the pan at first, but then the juice will come out and the meat
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will loosen from the bottom. Keep stirring until the pork is well done. Traditionally, the pork is undercooked,but I do not recommend undercooking pork for health reasons.

Put the pork in a bowl a large mixing bowl that will hold all the ingredients. Add fish sauce, green onion,shallot, cilantro, the rest of the lime juice, ground chili pepper and almost all of toasted rice into the bowl.Save some toasted rice to sprinkle on top for garnish. Mix well and taste. It should be a little bit hot. Youshould be able to taste tartness from the lime juice and the fish sauce. If you need to add more fish sauceor lime juice, don't be afraid. Getting the flavor balance right is a trial and error process.

Put the mixed ingredients in a serving bowl, garnish with spearmint and sprinkle the rest of toasted rice ontop. Serve with vegetables like cabbage, green beans, lettuce and Thai basil.

few pieces of liver in laab.

(11) Satay is a great barbeque food and fun toeat. Cook Satay sticks right along with your barbeque chicken or hamburger.


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This is an easier, and tastier method for making satay than people generally use in Thailand. For somereason the style commonly found on the street there has migrated to using condensed milk, but I prefer itthis way. This satay version has fewer, easier to find ingredients and does not compromise the taste.


bamboo skewer

1/2 cup coconut milk 2 tablespoons curry powder

1 lb pork

1 teaspoon salt

1 teaspoon sugar

Tips and Techniques

The marinated pork should be yellowish in color. Sometimes there is not enough tumeric in curry powder. If

you like the brighten up the color for presentation, add a dash of tumeric.

Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the pork into thinstrips (about 1/4 of an inch thick) that will fit onto the skewers. Marinate the pork and curry powder, sugar,coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time).For a shorter marinate time, I massage all the seasonings into the sliced pork for a couple minutes.

Thread the pork onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normallystretched out flat. While this looks nice and makes economical sense for restaurants, I find that stuffing theskewers gives me a moister, tastier result that is tenderer than when it is stretched tight.

In Thailand, the satay is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. Thecharcoal has been burning for a while. It is hot, but not flaming. There should be white ashes covering the

charcoal so that the satay can be cooked evenly without burning.

Grill and serve with peanut sauce and cucumber in vinegar. The recipes are below.

(12) Peanut Sauce for Satay - Nam Jim Satay4 Servings, Prep Time: 10 Minutes, Total Time: 10 Minutes
http://www.thaitable.com/thai/ingredient/bamboo-skewerhttp://www.thaitable.com/thai/ingredient/coconut-milkhttp://www.thaitable.com/thai/ingredient/curry-powderhttp://www.thaitable.com/thai/ingredient/salthttp://www.thaitable.com/thai/ingredient/bamboo-skewerhttp://www.thaitable.com/thai/ingredient/coconut-milkhttp://www.thaitable.com/thai/ingredient/curry-powderhttp://www.thaitable.com/thai/ingredient/salt


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3/4 cup coconut milk

1 tablespoon red curry paste

2 tablespoons fish sauce

2-3 tablespoons peanut butter

3 tablespoons sugar

1 tablespoon tamarind paste

Tips and Techniques

In Thailand, people use peanuts ground up in a mortar instead of peanut butter and the sauce is granular

with just a little creaminess. However, I use peanut butter because peanut butter is essentially finely ground

peanuts and more convenient and common in American kitchens. The peanut butter I prefer is chunky

natural, freshly ground (instead of the brands that have sugar or vegetable oil added). Smooth peanut butter

will do too, if that is what you have in your kitchen.

Add the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in thecurry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add

the peanut butter and the rest of ingredients. Stir andtaste. You should be able to taste the fish sauce,

sugarandtamarindflavors.If it

becomestoo thick, add a few teaspoons of water to thin the paste.

Serve with satay and cucumber salad. Place the sauce on a flatplate for easy dip, saucer dish is the best.
http://www.thaitable.com/thai/ingredient/coconut-milkhttp://www.thaitable.com/thai/ingredient/red-curry-pastehttp://www.thaitable.com/thai/ingredient/fish-saucehttp://www.thaitable.com/thai/ingredient/tamarind-pastehttp://www.thaitable.com/thai/ingredient/coconut-milkhttp://www.thaitable.com/thai/ingredient/red-curry-pastehttp://www.thaitable.com/thai/ingredient/fish-saucehttp://www.thaitable.com/thai/ingredient/tamarind-paste


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(13) Cucumber in vinegarAhjaad


2 thinly sliced shallots

1/4 cup sugar

1/3 cup vinegar

1/3 cup water

1 quartered and thinly sliced cucumber

1 sliced long hot pepperOptional

Tips and Techniques

In Thailand, we use long red peppers that are mild, but I have a hard time finding ones that come close in

flavor to it here.

You can cut back on the sugar if you like.

Place all ingredients in a serving bowl. Chill and serve.

(14) Chilli Fish Sauce

2 tablespoons fish sauce

1/4lime

1 shallot

1-4 Thai chili pepper

Tips and Techniques
http://www.thaitable.com/thai/ingredient/shallothttp://www.thaitable.com/thai/ingredient/fish-saucehttp://www.thaitable.com/thai/ingredient/limehttp://www.thaitable.com/thai/ingredient/limehttp://www.thaitable.com/thai/ingredient/limehttp://www.thaitable.com/thai/ingredient/shallothttp://www.thaitable.com/thai/ingredient/Thai-chili-pepperhttp://www.thaitable.com/thai/ingredient/shallothttp://www.thaitable.com/thai/ingredient/fish-saucehttp://www.thaitable.com/thai/ingredient/limehttp://www.thaitable.com/thai/ingredient/shallothttp://www.thaitable.com/thai/ingredient/Thai-chili-pepper


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For a vegetarian chili fish sauce, substitute light soy sauce for fish sauce.

Slice chili pepper and shallot and place them in a sauce dish. Add fish sauce and lime juice. Some peopleomit the lime juice. But in our house, lime juice is a must. Some like garlic instead of shallot.

This sauce is like salt and pepper, appearing on most people's table. Chili fish sauce is also served withcrispy fried dishes like fried fish, deep fried okra or green beans.

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(15) Apple Cinnamon Coffee Cake

What better flavor combination is there than apples and cinnamon? The two come together

beautifully in this moist, airy coffee cake perfect for parties.

Ingredients

1 1/2 cups sifted all-purpose flour 2 1/4 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 cup sugar

1 egg, beaten 1/2 cup milk 1/4 cup butter, melted 1 1/2 peeled, chopped apples


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1/4 cup brown sugar 2 tablespoons flour

1/2 teaspoon coffiee 2 tablespoons butter

Instructions

1. Sift first four ingredients. Combine egg, milk, melted butter and apples. Add todry ingredients and stir only enough to moisten.

2. Turn into greased 8-inch square pan.

3. Mix dry ingredients for topping, cut in butter and sprinkle over batter.

4. Bake at 400 degrees F until a skewer inserted in center comes out clean, about30 minutes.

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