Pad Thai Koong Sod [Thai Noodel mixed with Shimp]

Many people people said "if you arrive in Thailand and you did not eat "Pad Thai" that's mean you did not arrive to Thailand yet.haaa The Pad Thai is very easy for cooking and the ingredient you can find from Thai shop. The recipe shown below.
The flavor of this Quick & Easy classic Thai dish that everyone loves is heightened with the addition of tangy sweet ketchup. Add whatever you have in the refrigerator as garnish and make it your own.

Ingredient

8 oz (250 g) medium-width rice vermicelli noodles
3 tbsp (45 mL) vegetable oil, divided
1/4 lb (125 g) ground chicken
1 tsp (5 mL) hot pepper sauce
1 red pepper, thinly sliced
1/2 lb (250 g) peeled, deveined raw shrimp
3 cloves garlic, minced
2 tsp (10 mL) freshly grated gingerroot
1/2 cup (125 mL) vegetable or chicken broth
1/2 cup (125 mL) Heinz Tomato Ketchup
1/4 cup (50 mL) lime juice
3 tbsp (45 mL) each: granulated sugar and fish sauce
1-1/2 cups (375 mL) bean sprouts
3 green onions, thinly sliced
1/4 cup (50 mL) each: fresh coriander or parsley leaves and chopped peanuts

The flavor of this Quick & Easy classic Thai dish that everyone loves is heightened with the addition of tangy sweet ketchup. Add whatever you have in the refrigerator as garnish and make it your own.

Crispy Catfish Green Mango Salad [Yum Pla Dook Foo]

The favorite appetiser of thai drunken people "Yum Pla dook Foo".It's very easy to cook.The main ingredients come from cat fish and mango.OK! You can have only two ways of frying the cat fish. The traditional way is to place the catfish fillet on a cutting board and, using 2 forks, break up the fish into very small pieces.

Heat up the oil in a wok or skillet on medium low heat and deep fry the fish until golden brown. I recommend that instead of the traditional method, you bake it first and then drain the juices and then fry the whole filed on medium low heat. As you are frying the filed, break it up with your spatula into very small pieces. It takes a few minutes to brown all the pieces to be very crispy.

Drain the cooked fish on paper towel. Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime juice together. Slice the shallot thinly. Peel and grate mango with a large hole grater.

In Thailand, as in the pictures, people sliver the mango by first chopping along the length of the mango many many times so that the blade goes just a little below the surface and then cutting the thin pieces away. If your cashews are uncooked, toast them in a pan until golden brown. Mix all ingredients together and serve.

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THAI FISH CAKES

Ingredients :
1. 450 g firm white fish fillets
2. 3 tablespoons cornflour or rice flour
3. 1 tablespoon fish sauce
4. 1 egg, beaten
5. 1/2 cup fresh coriander leaves
6. 3 teaspoons Red Curry Paste or commercial paste
7. 1-2 teaspoons chopped red chillies, optional
8. 100 g green beans, very finely sliced
9. 2 spring onions, finely chopped
10. 1/2 cup oil, for frying
11. Basic Dipping Sauce or commercial sauce

THAI FISH CAKES (Tod Man Pla)
1.Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.

2.Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.

3 Heat the oil in a heavy-based frying pan over medium heat.

4. Cook fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.

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