Thai Food

Mango Salad



500g (2 cups) Peeled and shredded green mango
2 tablespoons Dried shrimp, soaked in water
25g (1/4 cup) Thinly sliced shallots
2 tablespoons Cooking oil
7 cloves Thinly sliced garlic
2 Bird’s eye chilies (chili padi), minced
200g (7oz) Minced pork
2 tablespoons Thai fish sauce
1 teaspoon Sugar
1 sprig Basil leaves, cut into thin strips
Toasted peanuts, crushed
Chopped coriander (cilantro) leaves

Remove any excess moisture from the mango with absorbent paper.

Remove any hard shells from the shrimps before draining and chopping them coarsely.

Sauté the shallots in oil until lightly golden.

Remove from the oil and set aside.

Quickly cook the garlic, taking care not to burn it.

Remove them from the oil and set aside.

Add the dried shrimp and chilies to the pan and sauté until fragrant.

Pad Thai

2 tablespoons tamarind paste or substitute
¾ cup boiling water
3 tablespoons fish sauce
1 tablespoon rice vinegar
3 tablespoons sugar
¾ teaspoon cayenne pepper
4 tablespoons peanut or vegetable oil
8 ounces dried rice stick noodles, about 1/8 inch wide (the width of linguine)
2 large eggs
¼ teaspoon salt
12 ounces medium (31/35 count) shrimp, peeled and deveined, if desired
3 cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons dried shrimp, chopped fine (optional)
2 tablespoons chopped Thai salted preserved radish (optional)
6 tablespoons chopped roasted unsalted peanuts
3 cups (6 ounces) bean sprouts
5 medium scallions, green parts only, sliced thin on a sharp diagonal
¼ cup loosely packed cilantro leaves (optional)
Lime wedgesDirections:
Rehydrate the tamarind paste in boiling water . Stir the fish sauce, rice vinegar, sugar, cayenne, and 2 tablespoons oil into the tamarind liquid and set aside.

Cover the rice sticks with hot tap water in a large bowl; soak until softened, pliable, and limp but not fully tender, about 20 minutes. Drain the noodles and set aside. Beat the eggs and 1/8 teaspoon of the salt in a small bowl; set aside.

Heat 1 tablespoon oil in a 12-inch skillet (preferably nonstick) over high heat until just beginning to smoke. Add the shrimp and sprinkle with the remaining 1/8 teaspoon salt; cook, tossing occasionally, until the shrimp are opaque and browned about the edges, about 3 minutes. Transfer the shrimp to a plate and set aside.

Off heat, add the remaining tablespoon oil to the skillet and swirl to coat; add the garlic and shallot, set the skillet over medium heat, and cook, stirring constantly, until light golden brown, about 1½ minutes; add the eggs to the skillet and stir vigorously with a wooden spoon until scrambled and barely moist, about 20 seconds. Add the noodles and the dried shrimp and salted radish (if using) to the eggs; toss with 2 wooden spoons to combine. Pour the fish sauce mixture over the noodles, increase the heat to high, and cook, tossing constantly, until the noodles are evenly coated. Scatter ¼ cup peanuts, bean sprouts, all but ¼ cup scallions, and cooked shrimp over the noodles; continue to cook, tossing constantly, until the noodles are tender, about 2½ minutes (if not yet tender add 2 tablespoons water to the skillet and continue to cook until tender).

Transfer the noodles to a serving platter, sprinkle with the remaining scallions, 2 tablespoons peanuts, and cilantro; serve immediately, passing lime wedges separately