Pad Khee Mao

Pad Khee Mao is one of my favorite Thai dishes. I like it made really spicy with ground chicken and shrimp. The best Pad Khee Mao I’ve had is at BKNY Thai restaurant. I learned this version of Pad Khee Mao from Aunty Penn in Thailand who is a phenomenal cook. This dish was delicious though I wouldn’t put the tomatoes in the next time around.

PAD KHEE MAO

Serves 4

Ingredients:

2 cups of cooked shrimp (steamed)

1 cup of minced cooked chicken (steamed of stir fried with a little oil)

5 cups of cooked thick flat Chinese noodles (chow fun) – available at Asian supermarkets

5 cloves of garlic

8 chilies peppers sliced (red, yellow, green – the slightly bigger ones that are less spicy)

1 large onion sliced thin

3 plum tomatoes sliced into 1” thick slices

2 stalks of fresh green peppercorns (optional)

1 cup Thai basil

2 teaspoons fish sauce.

METHOD:

• Grind the 5 cloves of garlic and 4 chilies to make a thick lumpy paste and set it aside.
• Heat a wok and add the chow fun noodles (generally you don’t need to add oil as they come with oil on them)
• Cook noodles for about 2-3 minutes.

• Add 1 teaspoon of fish sauce and ½ teaspoon of dark soya sauce.
• Mix well, remove from fire and set the noodles aside.

• In a wok, heat oil and add the ground garlic and chili paste.
• Add the sliced chilies and fry for a minute.
• Add sliced onions and tomatoes (optional)
• Add 2 teaspoons of fish sauce.
• Add 2-3 tablespoons of water.
• Add green peppercorns and basil and stir-fry for a minute.
• Add cooked shrimp and chicken and mix well.

• Add noodles and mix well and serve immediately.

Chiva-Som’s Shrimp (or tofu) with Almond Curry Sauce

This is a wonderful recipe that lightens up the usually calorie laden Thai curry dishes. I love the crunch that the almonds add to this curry. The red curry paste can be substituted for any of your favorite curry pastes such as green, yellow, massaman, panang  etc. This dish goes very well with brown or white rice.

SHRIMP WITH ALMOND CURRY SAUCE

Serves 2

Ingredients:

6-7 large raw shrimps with tails on (if using any other meat or tofu – use about 2 ½ oz)

¼ cup coconut milk (can be light)

½ cup vegetable stock

1 tablespoon red curry paste

1 tablespoon palm sugar

1 tablespoon soy sauce

1 tablespoon of tamarind juice

2 tablespoons roasted ground almonds

7-8 stalks of Siamese watercress blanched (can use regular watercress or spinach as a substitute)

METHOD:

• In a large heavy pan, heat coconut milk over medium heat.
• Bring to a boil stirring constantly.
• Stir in the red curry paste and cook for 2-3 minutes until mixture is fragrant and thoroughly blended.

• Season with soy sauce, palm sugar and tamarind juice and mix well.
• Gradually add the vegetable stock and stir constantly.
• Add the shrimp/ beef/tofu and cook for 4-5 minutes.

• Sprinkle with roasted almonds and remove from heat.
• To serve pour the shrimp curry over the blanched Siamese watercress.

Nutritional info per serving:

Calories:                        267 kcal

Protein:                         14 g

Carbohydrate:             13g

Fat:                                18.5 g

Aunty Pen’s Crispy Whole Fish with Thai Chili Sauce

Pla Lard Prik is a classic Thai dish and one of my favorites. I just love the crunchiness of the fish that goes so well with the sweet and spicy, tangy sauce that it is smothered with. This is Aunty Pen’s recipe for her version of Pla Lard Prik, which was pretty spectacular.

You can use any kind of fleshy, cleaned whole fish such as stripped bass, red snapper and so on.

CRISPY WHOLE FISH WITH THAI CHILI SAUCE

Serves 4

Ingredients:

1 whole fish such as striped bass or red snapper (use any whole white flesh fish)

4 tablespoons of chopped galangal

6-7 fine chopped red, green, yellow larger chili peppers (the ones that are not too spicy)

8 cloves of garlic chopped fine

3 tablespoons of palm sugar

¾ cup of tamarind paste

½ teaspoon dark soya sauce

2 teaspoons of fish sauce

METHOD:

• Wash, clean and pat dry the whole fish.
• Dust it with flour.
• Steam or deep fry the whole fish and set aside on a platter when done.

• Combine the chopped garlic and colored chopped chilies with about 2 tablespoons of oil. (You can even chop the chilies and the garlic together in a mini food prep)

• In a saucepan heat the above garlic/chili/oil mixture and the chopped galangal.
• Cook for a minute and then add 3 tablespoons of palm sugar.
• Cook it for about 2 minutes.
• Add ¾ cup of tamarind paste, fish sauce and dark Soya sauce.
• Boil this mixture on medium heat for about 7-8 minutes till it is thick.

• Place a little of the garlic chili sauce on the base of the serving platter then place the fish on top and then pour the rest of the sauce on top off and around the fish.
• Serve hot with white jasmine rice.

Chivasom’s Spiced Glass Noodle Soup

This was one of my favorite dishes at Chivasom. It is a really healthy, tangy, yummy soup -meal. You can substitute tofu for chicken if you wish.

CHIVA-SOM’S SPICED GLASS NOODLE SOUP

Serves 2

Ingredients:

Marinade for minced chicken/ tofu:

1 cup minced chicken/ extra firm tofu

2 coriander roots

1 clove chopped garlic

1 teaspoon oyster sauce

1 teaspoon organic soy sauce

1 pinch black pepper

Broth:

2 ½ cups Vegetable stock

1 teaspoon organic soy sauce

½ teaspoon honey

1 cup glass noodles ( soaked in warm water for 10 minutes, drained and kept aside)

2-3 long green beans

¼ cup bean sprouts

1 tablespoon chili paste

1 teaspoon lime juice

4 tablespoons of chopped Thai parsley

Roasted shallots

METHOD:

• Chop the garlic and coriander root together.
• Mix it in with the minced chicken.
• Add the oyster sauce, soy sauce and pepper to the chicken and mix it well.
• Divide the chicken and shape into two patties.

• In a pot, boil vegetable stock and then bring to a simmer.
• Add the chicken patties to the broth and let it simmer for a few minutes till cooked.

• Remove the patties from the broth and set aside.
• Let the broth continue to simmer in the pot.
• Add 1 teaspoon of honey, ½ teaspoon of soy sauce and mix well.
• Add the green beans and bean sprouts to the broth and cook for a minute.

• Take the broth off the fire and divide into 2 big soup bowls.
• Add some glass noodles to each of soup bowls.
• Place the chicken patties on the soup.

• Add a spoon of chili paste or chili jam on top.
• Garnish with roasted shallots and chopped Thai parsley.

Aunty Pen’s Thai Pomelo Salad

Here is another yummy version of a pomelo salad. This is the one that Varong’s Aunty Pen taught me in Bangkok. It’s a little different from the Chivasom’s Pomelo Salad recipe but is equally delicious.

Pomelo Salad

Serves 4

Ingredients:

1 cup shredded cooked chicken

2 cups pomelo

½ cup finely sliced shallots or red onion

2 tablespoons of fried garlic

¼ cup chopped cashew nuts, peanuts or almonds

4-5 teaspoons of minced roasted coconut (optional)

3-4 Fried whole red chilies

5 tablespoons of fried shallots

Ingredients for salad dressing:

3 tablespoons of Thai chili paste

7 tablespoons of limejuice

3 tablespoons of fish sauce

1 tablespoons of palm sugar

METHOD:

• In a small bowl combine all the ingredients for the salad dressing and mix well.
• In a big salad bowl combine the cooked shredded chicken with 5-6 tablespoons of the salad dressing and mix well.
• Add the pomelo and the chopped shallots and mix.

• Add more dressing if needed.
• Garnish with the nuts, minced roasted coconuts, fried shallots and garlic and whole red chilies.

Aunty Pen’s Ground Chicken with Basil

Ground Chicken with Basil is one of my all time favorite Thai dishes. I love it extra spicy!!!! I could not believe how easy it was when Aunty Pen showed me how to make it in Thailand. You can put any kind of vegetables you like in the chicken with basil. She used bamboo shoots….I used onions and green beans when I made it! Both taste great. Here is the recipe I learned.

Chicken with Basil

Serves 4

Ingredients:

4 chilies peppers ( red, yellow, green – the slightly bigger ones that are less spicy)

10 cloves of garlic

2-3 sliced Thai chilies (optional – depending on how spicy you want to make it)

1 pound of ground chicken

1 sliced onion

1 cup green beans/ any veggie you choose

2 teaspoons of fish sauce

1 onion sliced thin

½ teaspoon dark soya sauce

1-teaspoon palm sugar

1-cup Thai basil

METHOD:

• Heat 2 teaspoons of oil.
• Add the garlic and chillis  combined together.

• Fry it well for about 4-5 minutes till fragrant.
• Add the ground chicken and stir.

• Add 2 teaspoons of fish sauce.
• When the chicken is almost cooked, add sliced onions, green beans and Thai chilies.

• Stir it well and add ½ teaspoon of dark soya sauce and 1 teaspoon of palm sugar.
• Add the basil and mix it in very well till the basil leaves just wilt.
• Remove from fire and serve hot with jasmine rice.

Aunty Pen's Basil Chicken with Bamboo Shoots

Aunty Pen’s Winged Bean Salad With Chicken & Shrimp

While I was in Thailand, our friend Varong set up a cooking lesson for me with his Aunty Pen who is a phenomenal cook. Her real name is ML Tidapen Kridakara ( ML stands for Royal blood…so according to Varong……Ive been taught the secrets of the Royal Thai recipes!!) Needless to say, I was floored by her food! She taught me everything from salad to soup to all my favorite Thai dishes. It was truly a gastronomical adventure!!

This salad is unbelievable. I’ve never tasted anything quite like it. It is made with something called Winged Beans. I was delighted to find that in the local Thai markets in Queens – they actually sell winged beans!! You could substitute it with asparagus or green beans but wait till you try the real thing!

Winged Bean Salad with Chicken & Shrimp

Serves 4

Ingredients:

10 winged beans (you can substitute this with asparagus or green beans)

1 cup ground cooked minced chicken

1 cup cooked shrimp (steamed)

¼ cup chopped cashew nuts, peanuts or almonds

4-5 teaspoons of minced roasted coconut (optional) – I just bought shredded dried coconut and roasted it in a pan

3-4 Fried whole red chilies

4 tablespoons of fried shalots

4 tablespoons of coconut milk

Ingredients for salad dressing:

3 tablespoons of Thai chili paste (You can buy this at any Asian store – Maeseri is a good brand – you get chilli paste with soybean which is good)

7 tablespoons of lime juice

3 tablespoons of fish sauce

1 tablespoons of palm sugar

METHOD:

• In a medium-sized pot, boil a quart of water with a teaspoon of sugar added to it.
• Add the winged bean/ green beans or asparagus in the boiling water and cook for about a minute till the greens are just cooked.
• Remove from water and plunge under cold water to stop the cooking process.
• Chop into 1” pieces and set aside.

• In a small bowl combine all the ingredients for the salad dressing and mix well.
• In a big salad bowl combine the cooked minced chicken and steamed shrimp.
• Add the minced roasted coconut.

• Add 5-6 tablespoons of the salad dressing and mix well.
• Add the cooked winged beans and mix.
• Add more dressing if needed.
• Garnish with the nuts, fried shalots and whole red chilies.

• Pour a few tablespoons of coconut milk on top of the salad and serve.

Chiva-Soms’s Wok-fried Glass Noodles with Garden Vegetables

This is such a healthy & delicious dish that I learned at Chiva – Som. I love anything with glass noodles and this dish has the perfect combination of health and flavor. At Chiva-Som they do not use oil to cook with (they use vegetable stock instead) but they do use sesame oil to flavor this dish. You can choose to use a little oil if you would like to. If not , here is the recipe for the vegetable stock they make. You could even use a good quality , organic broth instead.

Chiva-Soms’s Wok-fried Glass Noodles with Garden Vegetables

Serves 2

Ingredients:

3 cups of glass noodles (soaked in water for 10 minutes)

5 mushrooms sliced (shitake or any mushroom you prefer)

½ cup sliced firm tofu

¼ cup shredded carrots

½ cup shredded cabbage

½ plum tomato deseeded and diced

½ shallot or red onion sliced

¼  cup vegetable stock

½ teaspoon dark soy sauce

2 tsp sesame oil

2 tsp soy sauce

1 stalk chopped Chinese celery (or half stalk regular green celery)

METHOD:

• In a wok add a tablespoon of the vegetable broth and stir fry the onion over low-medium heat.
• Gradually add vegetable broth a teaspoon at a time, as needed as the onion browns.
• Once the onion is golden brown, add shitake mushroom, carrot and cabbage.
• Stir and add more vegetable broth if needed.
• Add the glass noodles and tofu and stir well.

• Add the sesame oil, dark soy sauce and remaining vegetable broth.
• Sprinkle with diced tomatoes and celery and remove from heat.
• Sprinkle with black and white roasted sesame seeds (optional)
• Serve hot.

Nutritional info per serving:

Calories:            229.6 kcal

Protein:             5.2 g

Carbohydrate:            35.1g

Fat:                        7.4 g

Chiva-Som’s Vegetable Stock

This is a wonderful base recipe for a really healthy vegetable stock. At Chiva-Som, they use it instead of oil in their cooking. It’s really amazing how this works as a great substitute for oil without taking away from any of the flavorings of the dishes it is used in. It can also be used for any kind of soup or as broth.

Chiva-Som Vegetable Stock

Makes 1 liter or quart

Ingredients

2 medium tomatoes

2 cups of cabbage (preferably Chinese cabbage)

4 stalks of Chinese celery or 2 stalks of regular celery

4 coriander roots

4 spring onions

1 medium carrot

1 medium onion

1 cup of white radish or daikon

1 ½ liters or quart of water

METHOD:

• Combine all the above ingredients together and bring to a boil
• Simmer for 1 hour.
• Strain and discard the vegetables.
• This stock can be kept covered in the fridge for 3-4 days or can be frozen too.

Chiva-Som’s Grilled Salmon with Pomelo Salad

Pomelo is a fabulous version of a large grapefruit that is very common in Thailand. It can be eaten in many ways but the most common ways are to eat it just as a fruit or make a salad with it.

I had  Pomelo everyday that I was in Thailand and had so many different kinds of salads with it too. One of my favorites was the Grilled Salmon with Pomelo Salad at Chiva-Som. This was such a simple dish to make and yet it tasted so exotic. You can substitue the salmon for any fleshy fish or even grilled shrimp.

You maybe be able to find Pomelo in some Asian supermarkets in the U.S. If not, then substitute it with grapefruit.

Serves 2

Ingredients:

2 small salmon fillets

2 cups pomelo peeled

1 plum tomato deseeded and diced

2 spring onion chopped

½ shallot or red onion sliced finely

2 tablespoons finely sliced lemongrass (white part only)

Green or red bird chili chopped (to taste)

Marinade for salmon:

2 teaspoons organic soy sauce

2 teaspoons honey

Dressing:

2 tablespoons soy sauce

2 tablespoons honey

2 tablespoons lime juice

METHOD:

Salmon:

• Marinate the salmon with 2 teaspoons of soy sauce and honey and set aside in the fridge for an hour.
• Preheat the oven to 250°F or 130° C.
• Heat a non stick frying pan and place the salmon on it and cook for about 30 seconds on each side – just to give it a little color on each side (do not cook through).
• Remove salmon from pan and place on a baking sheet.
• Roast in oven for about 10 minutes and remove and place on a plate.

Salad:

• In a mixing bowl pour all the ingredients for the dressing and the chili and mix well.
• Add the Pomelo, tomato, spring onion, shallots and lemongrass gradually.
• Toss well.

To serve:

• Place the salmon on a plate.
• Put salad on top of the salmon.
• Garnish with spring onions

Nutritional info per serving:

Calories:           193 kcal

Protein:             13 g

Carbohydrate:  22.1g

Fat:                     6.2 g