Pad Thai Recipe

The Pad Thai dish is very popular which has originated from Thailand. Here are some Pad Thai recipes that will leave you asking for more.

Many years back I came across this interesting dish called Pad Thai! Since then, I can never miss the opportunity to taste this dish. And over the years, there have been many interesting variations of the same. Pad Thai originally is a dish that is comprised of stir-fried noodles combined with various other ingredients. Primarily, ingredients such as fish sauce, eggs, shrimp or chicken are used. Here, we shall know about some delicious versions of Pad Thai recipes.

Pad Thai Recipe #1
Ingredients
Rice stick noodles (250g packet)
Lemons - juiced (2)
Peanut oil (2 tablespoons)
Chicken breast fillets - thinly sliced (2)
Eggs - lightly beaten (2)
Bean sprouts (1 cup)
Coriander leaves (1/2 cup)
Lime wedges - to serve
Fish sauce (2 tablespoons)
Brown sugar (2 tablespoons)
Roasted peanuts - finely chopped (1/4 cup)
Green prawns – peeled and deveined (500g)
Green onions - thinly sliced diagonally (3)
Small red chilies, deseeded, finely chopped (2)

Preparation
Begin by placing the noodles on a heat proof bowl and pour hot water over it. Place it aside for a while and then drain. Rinse the noodles under cold water.

Meanwhile, combine fish sauce, lemon juice and sugar in a jug. Mix it well with a fork so that it combines well. Then, heat a wok over high heat and add some oil. Now, add the chicken and stir-fry it for a period of 2 minutes. Then, add the chilies, prawns and onions and stir-fry the same for 2 minutes. Once done, add the noodles and stir-fry it again for 2 minutes.

Then, add the lemon juice mixture to the wok and toss it well to combine. Pour the lightly beaten eggs over the noodles and stir-fry it for a minute. Add sprouts and toss the whole preparation well. Once done, spoon the Pad Thai onto the plates and sprinkle some peanuts as well as some coriander leaves. While serving, you can use a lime wedge.

Pad Thai Recipe #2
Ingredients
Oil (4 tablespoons)
Egg (1)
Lemon juice (2 tablespoons)
Fish sauce (1.5 tablespoons)
Sugar (0.5 teaspoon)
Chili powder (0.5 teaspoon)
Chopped preserved turnip (1 tablespoon)
Bean sprouts (30g)
Lime wedges
Garlic cloves - finely chopped (2)
Chopped roast peanuts (2 tablespoons)
Spring onions/scallions – chopped (2)
Sprig of coriander leaf - chopped
Dried shrimp - ground or pounded (2 tablespoons)
Dry Sen Lek noodles - soaked in water for 20 minutes (4 oz/120g) (You can also use any other medium flat noodle)

Preparation
First, take a wok and heat some oil in it. Then add the garlic and fry it till it turns a shade of golden brown. In the meantime, break an egg into the wok. Stir the preparation well and cook it for a couple of few seconds. Then, add the noodles and stir well again. Now add the following ingredients one by one - the lemon juice, fish sauce, half the quantity of peanuts and half the quantity of dried shrimp, sugar, chili powder and the turnip. Also add a tablespoon of bean sprouts along with the sprig onions. Once it gets cooked well, you can serve it hot. While serving, you can arrange the remaining dried shrimp, peanuts and bean sprouts around the dish. Use some coriander and lime wedges as garnish.

refer : http://www.buzzle.com/articles/pad-thai-recipe.html

Thai Herbs & Spices

Article 3: Amazing Thai Herbs and Spices Many herbs and spices used in Thai cuisine have beneficial medicinal properties. Herewith some examples ( you can find some technical terms below)
	CHILLI "Phrik" in Thai Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digest
	CUMIN (Cummin, Zeera) "Yi-ra" in Thai Cumin is a small shrubbery herb, the fruit of which contains 2 to 4 % volatile oil with a pungent odour, and which is used as a flavouring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.
	GARLIC "Kra-thiam" in Thai Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as aflavouring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36 % garlic oil and organic sulfur compounds. Therapeutic use are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.
	GINGER "Khing" in Thai Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice, Ginger rhizomes contain 1 to 2 % volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent.
	GREATER GALANGA(False Galangal, Galangal) "Kha" in Thai Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.
	HOARY BASIL "Maeng-lak" in Thai Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring, and containing approximately 0.7 % volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.
	KAFFIR LIME (Leech Lime, Mauritus Papeda, Porcupine Orange) "Ma-krut" in Thai The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetizer.
	"KRA-CHAI" in Thai (No Common English Name) This erect annual plant with aromatic rhizomes and yellow-brown roots, is used as a flavouring. The rhizomes contain approximately 0.8 % volatile oil. The plant has stomachache relieving and antimicrobial properties, and therapeutic benefits as an antitussive and antiflatulence agent.
	LEMON GRASS (Lapine) "Ta-khrai" in Thai This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as a flavouring. Lemongrass contains 0.2-0.4 % volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, antiflu and antimicrobial agent.
	LIME (Common Lime) "Ma-nao" in Thai Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven antinflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, antiflu, stomachic and antiscorbutic properties.
	MARSH MINT "Sa-ra-nae" in Thai The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anaesthetic, diaphoretic and digestant properties.
	PEPPER "Phrik-Thai" in Thai Peper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, Pepper contains 2-4 % volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.
	SACRED BASIL (Holy Basil) "Ka-phrao" in Thai Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and oftentimes reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5 % volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.
	SHALLOT "Hom, Hom-lek, Hom-daeng" in Thai Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as antithelmintic, antidiarroheal, expectorant, antitussive, diuretic and antiflu agents.
	SWEET BASIL (Common Basil) "Ho-ra-pha" in Thai Sweet Basil is an annual herbaceous plant, the fresh leaves of which are either eaten raw or used as a flavouring in Thai cooking. Volatile oil content varies according to different varieties. Therapeutic properties are as carminative, diaphoretic, expectorant, digestant and stomachic agents.
	TURMERIC (Curcuma, Indian Saffron, Yellow Root) "Kha-min" in Thai Turmeric is a member of the ginger family, and provides yellow colouring for Thai food. The rhizomes contain 3 - 4 % volatile oil with unique aromatic characteristics. Turmeric's therapeutic properties manifest as a carminative, antiflatulence and stomachic. refer : http://thaigrocer.com/herb_spice.html