Pad Thai Recipe

Dim Geefay and daughter Cathy visit a Thai chef who cooks one of Thailand's most well known dishes..... Pad Thai.

Laab (Spicy Ground Beef) Recipe

Watch Dim and Cathy prepare Laab, a Thai dish with Laotian origins. This is quick and easy to make with a wonderful tangy flavor. Great with rice and leafy greens.

Spring Rolls Recipe

Dim and Cathy Geefay shows how to prepare a crunchy appetizer that's very popular in Thailand and the West: Spring Rolls. With Bean noodle, shredded vegetables wrapped with rice skins, deep-fried, and served with a delicious dipping sauce.

Beef Penang Recipe

Dim and Cathy show you how to prepare a mouth watering Malaysian dish with Sliced beef in a creamy coconut and Penang curry sauce.

Thai Chicken and Vegetable Curry Recipe

We are all aware of the health and environmental benefits of organic foods, however the cost can be often be prohibitive. Del Monte has just introduced its organics line, making eating organic much more affordable – not to mention, convenient.

Del Monte Organics are grown and packed under strict organic conditions in nutrient-rich soil and are USDA certified organic. It’s like having a farmers’ market in your own pantry! Del Monte Organic canned vegetables retail for about $1.50 per can and are available in grocery stores nationwide.

This makes last minute organic meal solutions convenient because you don’t have to rely on fresh vegetables to be on-hand.

Try this great recipe below – the organic way!



Ingredients for 4

• 12 oz skinless, boneless chicken breast halves or thighs
• 1 tsp. curry powder
• 2 Tbsp. oil
• 1 can (14-1/2oz.) DEL MONTE Organic Diced Tomatoes
• 1 can (14-1/2oz.) DEL MONTE Organic Cut Green Beans, drained
• 1 can (14-1/2oz.) DEL MONTE Organic Sliced Carrots, drained
• 1/4 tsp. crushed red pepper
• 2 cups hot cooked rice

Directions

• Cur chicken into 3/4-inch cubes; toss chicken evenly with curry powder.
• Heat oil in large skillet; add chicken.
• Cook and stir over medium-high heat 3 minutes
• Add undrained tomatoes, beans, carrots, and crushed red pepper.
• Bring to boil; reduce heat.
• Simmer, uncovered, 5 minutes.
• Serve over rice and sprinkle with 1/4 cup peanuts or toasted coconut, if desired.
  

Thai Chicken Stir-Fry with Miracle Noodles Recipe

Michelle Koen brings you a succulent and aromatic chicken stir-fry with flavors of Thailand, amazing noodles, cloud-ear mushrooms and spicy chillies with garlic! Yum!

Chicken Satay with Peanut Sauce

Chef Keith Snow creates a delicious Thai dish with grilled chicken thighs, coconut rice, and a Peanut Sauce.

Panang Curry with Shrimp Recipe

Chef Marilyn of the Labador Lounge in Normandt Beach, NJ prepares shrimp and veggies in a traditional southeast Asia style.

Pad Thai Recipe

Ingredients:

• ½ pound (225g) of rice noodles
• ¼ cup (60mL) fish sauce
• ¼ cup and 1 tablespoon (75mL) white vinegar (or rice vinegar)
• ¼ cup and 1 tablespoon (75mL) granulated sugar a squirt of ketchup
• 4 tablespoons (60mL) vegetable oil
• 2 cloves garlic (chopped)
• 2 tablespoons (30mL) dried red chili pepper flakes (or to taste)
• ½ pound (225g) of shrimp, tofu, or beef (or a combination of all three) assorted vegetables (e.g. shredded carrots, white onions, red or green peppers)
• 2 eggs
• 4 chopped green onions
• ¾ pound (340g) of bean sprouts
• ¾ cup (175mL) chopped unroasted peanuts

Optional:

• wedge of lime (garnish)
• cilantro leaves (garnish)

Directions:

• Soak the noodles in warm water for about 20 minutes and strain. (Timesaver: pour boiling water over the noodles and let them sit for 7 minutes.)
• Mix the fish sauce with the vinegar, sugar and ketchup (optional: lime juice) together in a small bowl.
• Heat the vegetable oil in the wok on high, brown the chopped garlic and chili peppers for a minute.
• Cook the meats/tofu in oil, until they are browned (6-8 minutes).
• Add assorted veggies and cook until tender
• Add noodles. Crack the eggs over the noodles, allow them to cook, and then mix them up.
• Add the fish sauce mix into the wok, mix it all up and turn the heat down to medium.
• Add the chopped green onions and bean sprouts, then stir fry for 2 more minutes.
• Serve on a large plate or bowl. Garnish with chopped peanuts and optionally, chopped cilantro and a wedge of lime.

Source: This recipe is from The Wikipedia which is published under the GNU Free Documentation License.