EASY GREEN CURRY WITH PORK
2 cups coconut milk
2-3 tablespoons green curry paste (found in cans in asian food markets)
1 lb cooked shredded pork
Place coconut milk & curry paste in a sauce pan, mix well and bring to a boil. Add cooked pork and simmer 5-10 minutes. Serve over cooked jasmine rice.
FRIED SPRING ROLLS
25 spring roll wrappers (found in refrigerator section of asian food markets)
1 pkg bean thread noodles
2 eggs
1/2 cup shredded carrot
1 cup diced cooked meat (chicken, pork, shrimp, tofu)
2-3 tablespoons soy sauce
a couple dashes of fish sauce
vegetable oil for deep frying
Soak noodles in a large bowl of hot water for 10-15 minutes until soft. Drain the water. Cut noodles into smaller size with a knife or kitchen scissors. Add eggs, carrots, meat, soy sauce and fish sauce to the noodles, mix well. Place about a 1/4 cup of filling on each wrapper and roll up as you would an egg roll. Seal edge with some water. Fry on medium/high heat until lightly browned. Cool on paper towels.
PAD KEE MAO (Drunken noodles)
1 1/2 cups FRESH wide rice noodles (found in sheets in asian market, and you cut them to the size you want)
Vegetable oil
1 pkg bean sprouts, washed
1 head broccoli washed & florets trimmed off
3-4 green onions sliced
FOR THE SAUCE:
1/2 cup sweet soy sauce (asian market)
1/4 cup soy sauce
1 tablespoon corn starch
2 cloves of garlic thinly sliced
Thai basil
Mix the sauce ingredients in a bowl until thoroughly combined. Set aside. Heat a wok or large skillet on high. Saute the broccoli and green onions
until tender, add the noodles to the veges and fry for a minute or two. Add the sauce, stir well and let the noodles absorb the sauce. Remove from pan
and place in a serving dish. Add the bean sprouts, mix into the noodles. Add fresh Thai basil to taste.
PAD WOON SEN (glass noodles)
1 cup cooked shrimp
1 cup cooked chicken
2 stalks celery, thinly sliced
3 green onions, sliced
9 oz glass noodles (bean vermicelli)
1/2 cup bean sprouts
SAUCE
2 tablespoons soy sauce
1 tablespoon fish sauce
4 tablespoons oyster sauce
1 tablespoons minced garlic
Soak the glass noodles in warm water for 5 minutes. Drain in a collander. Mix soy sauce, fish sauce & oyster sauce together, and add the garlic.
Cover bottom of hot skillet with vegetable oil. Add the shrimp/chicken/celery/green onion. Stir fry for a minute or two. Add the sauce & stir. Lower the
fire and add noodles, mix into sauce until noodles are coated.
