Rice-noodle

Rice and Noodles

Baked Fried Rice in Pineapple (error on the original site)



	Ingredients:
	2 cups		steamed rice
	70 g. (2 oz.)		boiled squid, clean well and cut into pieces
	6		boiled prawns, clean well and remove back vein
	1		boiled crab, clean well and chop into pieces
	2 tsp		garlic, finely chopped
	1 tbs.		spring onion, finely chopped
	1		tomato, cut into small pieces
	1		bell pepper, cut into small pieces
	1		onion, cut into pieces
	3 tbs.		white soya sauce
	1 tsp		sugar
	2		vegetable oil


	Preparation: 1. In a frying pan, heat the vegetable oil. Saute garlic in hot oil until golden. 2. Add crab, prawns, and squid to the pan. Fry for approximately 15-20 seconds. Add rice, onion, bell pepper, spring onion, and tomatoes. Fry for another 10-15 seconds. 3. Season with white soya sauce and sugar. Increase the heat to high, and fry for another 5 seconds. Remove from the heat. 4. When serving, sprinkle with ground peppercorns and chopped spring onions. Note : Fried rice is normally served with fresh cucumber slices, lime slices, spring onions and Nam Pla Phrik (Chillies in fish sauce )

Black Mushroom Rice Soup



	Ingredients:
	1/2 cup		brown jasmine rice
	6 tbs.		black mushroom, cut into small dices
	3tbs.		onion, cut into small dices
	2 tsp.		preserved salty lettuce
	1 tsp.		garlic, finely chopped
	1/2 tsp.		ground peppercorns
	1/2 tsp.		coriander root, finely chopped
	1/2 cup		celery, cut into bite-sized pieces
	5 tbs.		white soya sauce


	Preparation: 1. In the pot, boil the rice until cooked. Set aside. This makes plain rice soup. 2. In another pot, stir-fry garlic, peppercorns, and coriander root with some vegetable oil. Then, add preserved salty lettuce and onion. Stir-fry until it turns golden. 4. Add mushroom to the stir-fry mixture. Fry until mushroom until cooked. Adjust the Flavor with white soya sauce. If it becomes too dry, add some soup from the rice soup. Leave all ingredients in the soup until become boiled again. 5. Add celery to the soup when boiled. Leave some celery for garnishing. 6. When serving, pour the plain rice soup from step 1 to the mushroom mixture pot. The amount of rice soup and mushroom mixture is to be adjusted as desired. Garnish with celery.

Chinese Spaghetti with Coconut Sauce



	Ingredients:
	For 2 servings
	For coconut sauce:
	250 g. (8 oz.)		chinese spaghetti
	8-10		fish balls
	8-10		small prawns, cleaned and slit open along back
	2 cup		coconut milk
	2 tsp.		fish sauce
	2 tsp.		palm sugar
	For side dishes:
	1/2 cup		young ginger, cut into thin strips
	10		fresh chillies, finely chopped
	1 cup		pineapple, cut into small bite-size pieces
	1/2 cup		dried shrimps, minced
	1/4 cup		lime wedges


	Preparation: 1. In a pot, bring the coconut milk to a boil. Add fish balls and prawns. Simmer until the prawns are cooked. 2. Season with palm sugar and fish sauce. 3. When serving, accompany with separate side dishes of ginger, fresh chillies, pineapple, dried shrimps and lime. 4. To eat, place the Chinese spaghetti on individual plates, and pour some of the coconut sauce over. Top with some of the side dishes and toss together well with the spaghetti. Note : "Khanom Jeen" or Chinese spaghetti dish is usually served in various merit making parties. This is because the Thais believe that the long feature of "Khanom Jeen" signifies the long life.

Chinese Spaghetti with Fish Curry Soup



	Ingredients:
	For fish curry:
	300 g. (10 1/2 oz.)		Chinese spaghetti
	500 g. (1 lb.)		fillet of fish, boiled
	2 cups		coconut milk
	100 g. (3 1/2 oz.)		instant red curry paste
	1 tbs.		galingale, minced
	2 tbs.		fish sauce
	2 tsp.		shallot, grilled and pounded
	2 tsp.		garlic, grilled and pounded
	For side dishes:
	1/4 cup		sweet basil leaves
	1/4 cup		beansprouts
	1/2 cup		long beans, chopped into 2.5 cm. (1 inch) long pieces
	2		hard boiled eggs, cut into quarters
	2 tbs.		sauteed shallots
	1/2 cup		pickled cabbage, shredded


	Preparation: 1. In a food processor, blend shallots, garlic and galingale together. Add instant red curry paste and boiled fish. Remove when thoroughly blended. This becomes the fish paste. 2. Over a low heat, bring the coconut milk to a boil. Add the fish paste. Stir until the fish paste is well blended with the coconut milk. Bring to a boil again. Season with fish sauce and remove. 3. When serving, accompanied with separate side dishes of vegetables and eggs. 4. To eat, place the Chinese spaghetti on individual plates and pour some fish curry soup over. Top with vegetables from the side dish and toss together well with the spaghetti. Note : "Khanom Jeen" or Chinese spaghetti dish is usually served in various merit making parties. This is because the Thais believe that the long feature of "Khanom Jeen" signifies the long life.



	Ingredients:
	For fish curry:
	300 g. (10 1/2 oz.)		Chinese spaghetti
	500 g. (1 lb.)		fillet of fish, boiled
	2 cups		coconut milk
	100 g. (3 1/2 oz.)		instant red curry paste
	1 tbs.		galingale, minced
	2 tbs.		fish sauce
	2 tsp.		shallot, grilled and pounded
	2 tsp.		garlic, grilled and pounded
	For side dishes:
	1/4 cup		sweet basil leaves
	1/4 cup		beansprouts
	1/2 cup		long beans, chopped into 2.5 cm. (1 inch) long pieces
	2		hard boiled eggs, cut into quarters
	2 tbs.		sauteed shallots
	1/2 cup		pickled cabbage, shredded


	Preparation: 1. In a food processor, blend shallots, garlic and galingale together. Add instant red curry paste and boiled fish. Remove when thoroughly blended. This becomes the fish paste. 2. Over a low heat, bring the coconut milk to a boil. Add the fish paste. Stir until the fish paste is well blended with the coconut milk. Bring to a boil again. Season with fish sauce and remove. 3. When serving, accompanied with separate side dishes of vegetables and eggs. 4. To eat, place the Chinese spaghetti on individual plates and pour some fish curry soup over. Top with vegetables from the side dish and toss together well with the spaghetti. Note : "Khanom Jeen" or Chinese spaghetti dish is usually served in various merit making parties. This is because the Thais believe that the long feature of "Khanom Jeen" signifies the long life.

Chinese Spaghetti with Spare Ribs Soup



	Ingredients:
	For 2 servings
	200 g. (7 oz.)		Chinese spaghetti
	300 g. (10 1/2 oz.)		spare ribs, chopped into bite-size pieces
	100 g. (10 1/2 oz.)		minced pork
	1/4 cup		tomatoes, small
	5		dried chillies
	2 tsp.		shallots
	2 tsp.		garlic
	1 tbs.		shrimp paste
	2 slices		galangal, thinly sliced
	1 tsp.		lemongrass, finely sliced
	1/3 tbs.		salt
	2-3 cup		water
	For side dishes:
	1/2 cup		pickled cabbage, shredded
	1/2 cup		banana bud, thinly sliced
	1/2 cup		beansprouts
	1/4 cup		spring onion, chopped
	1/4 cup		coriander, chopped
	1/4 cup		dried chillies, brown
	1/4 cup		sauteed garlic
	1/4 cup		lime wedges
	1/2 cup		crispy pork skin


	Preparation: 1. In a mortar, pound dried chillies, shallots, garlic, shrimp paste, galangal and lemongrass together until well blended. Then, set aside as the chilli paste. 2. In a pot, put the spare ribs and water. Using low heat, simmer for approximately 25-30 minutes. 3. In a frying pan, stir-fry the chilli paste (from step 1) and minced pork until you can smell the aroma. Remove from heat. 4. In the spare rib pot, add the fried mince pork and tomatoes. Simmer until the soup become slightly thick. Season with salt. Remove. 5. When serving. Prepare all the side dishes to be served with the Chinese spaghetti and the spare ribs soup. Note : The spare ribs should be simmered in the soup long enough so that they become tender.

Crispy Rice Noodles with Gravy



	Ingredients:
	For 2 servings
	200 g. ( 7 oz.)		rice noodles, soak in water until soft
	1 cup		chicken, cut into bite-size pieces
	1 cup		kale, cut into bite-size pieces
	1-2 tbs.		fermented whole soybeans
	2 tbs.		white soya sauce
	1 tbs.		oyster sauce
	1 tbs.		sesame oil
	1 1/2 tsp.		sugar
	2 tsp.		garlic, finely chopped
	2 tbs.		tapioca flour
	3 cups.		water
	4 cups.		vegetable oil


	Preparation: 1. In a deep frying pan, heat the oil. Deep fry the rice noodles until crispy. Remove and set aside. 2. In a pot, heat the sesame oil and saute the garlic until golden. Add the chicken and kale. Stir-fry until done. 3. Add water and bring to boil. Season with sugar,white soya sauce, oyster sauce and fermented whole soybeans. 4. Dissolve tapioca flour in some water. Add into the pot. Stir until the mixture becomes like gravy. Remove. 5. When serving, place the crispy noodles on a serving plate and top with the gravy. Accompany with cruet containing dishes of chilli powder, sugar, fish sauce and Phrik Nam Som (pickled chillies in vinegar) for individual adjustment. Note : Beef, pork or mixed seafood can be used instead of chicken.

Dried Rice Noodles with Chicken



	Ingredients:
	For 2 servings
	150 g. (5 1/2 oz.)		rice noodles, soak in water until soft
	80g. (2 1/2 oz.)		chicken breast, cut into bite-size pieces
	2 tsp.		spring onion, finely chopped
	2		fresh chillies, cut into pieces
	1 tsp.		garlic, finely chopped
	2 cups		chicken stock
	2 tsp.		vegetable oil
	1 tbs.		Phrik Nam Som (pickled chillies in vinegar)
	1 tbs.		fish sauce
	1 tbs.		sugar
	1 tsp.		chilli powder


	Preparation: 1. Boil the rice noodles. Plunge quickly into cold water and drain. 2. In a frying pan, heat the oil. Saute garlic in the hot oil until golden. Remove. 3. Boil the chicken in the chicken stock. Remove and set aside. In a mixing bowl, add the noodles and toss with garlic, thoroughly. Separate into two portions. 4. In a serving plate, put one portion of noodles in each plate. Top with chicken, and sprinkle with ground peppercorns and spring onion. 5. When serving, accompany with cruet containing dishes of chilli powder, sugar, crushed peanuts, fish sauce and Phrik Nam Som (pickled chillies in vinegar) for individual adjustment. Note : This dish is one of the Phuket's specialties. It can be served as soup noodles simply by adding in the chicken stock to the serving dish.

Flat Rice Noodles with Minced Pork



	Ingredients:
	For 2 servings
	200 g. (7 oz.)		minced pork
	300 g. (10 1/2 oz.)		flat rice noodles, steamed until soft and cooked
	100 g. (3 1/2 oz.)		tofu cake, cut into small matchsticks
	1 cup		beansprouts, boiled
	1 tbs.		dark soya sauce
	1 tbs.		sugar
	1 tbs.		fish sauce
	1 tbs.		garlic, finely chopped
	1/2 cup		water
	2 tbs.		vegetable oil


	Preparation: 1. In a frying pan, heat the oil and saute the garlic until golden. Add the pork, tofu and dark soya sauce. Stir-fry until the pork is cooked. 2. Add water and season with sugar and fish sauce. Adjust the flavour. 3. When serving, place the rice noodles in a serving plate. Top with the fried pork mixture and boiled beansprouts. Note : This dish derives from one of the Chinese "dim-sum" dish. Prawns can be used instead of pork.

Fried Chinese Spaghetti



	Ingredients:
	For 2 servings
	500 g. (1 lb.)		Chinese spaghetti
	4 tbs.		Chinese chives, cut into 2.5 cm.(1 inch) long pieces
	1 tsp.		garlic, finely chopped
	2 tbs.		dark soya sauce
	2 tbs.		fermented whole soybeans sauce
	2 tbs.		ground black peppercorns
	1/4 cup		vegetable oil


	Preparation: 1. In a frying pan, saute the garlic until golden. Add the Chinese spaghetti and stir-fry for 30 seconds. 2. Add Chinese chives, dark soya sauce, and fermented whole soybeans sauce. Stir-fry for another 1 minute. 3. When serving, sprinkle with ground peppercorns. Season with chilli powder, sugar, and fish sauce, if desired. Note : This is a typical Northern dish. Boiled Japanese noodles can be used as a substitute.

Fried Red Basil Pork and Fried Egg with Rice



	Ingredients:
	For 2 servings
	2 cups		steamed rice
	200g. (7 oz.)		minced pork
	3-4		fresh chillies
	1/2 cup		red basil leaves
	2 tsp.		garlic, finely chopped
	1 tbs.		oyster sauce
	1 tsp.		sugar
	3 tbs.		vegetable oil
	2		eggs
	2 tbs.		chopped spring onion


	Preparation: 1. In a frying pan, heat the oil. Saute the garlic in hot oil. 2. Add pork and stir-fry until the pork is thoroughly cooked. 3. Add water. Flavor with fish sauce, oyster sauce, and sugar. Stir well. 4. Put in red basil leaves and chillies. Stir well for another 5 seconds and remove from heat. 5. In a pan, fry the egg sunny-side. Remove. 6. Top the rice with the fried egg. Sprinkle with chopped spring onion for garnishing. Note : This same "Ga-phrao" dish can be made with chicken, beef, prawns or squid.

Fried Rice Noodles With Prawns



	Ingredients:
	For 2 servings
	300g. (10 oz.)		rice noodles, soaked in warm water for 15 minutes until soft
	3-4		prawns, medium size
	2		eggs
	1		tofu or bean curd cake, sliced into pieces
	1 tbs.		ground roasted peanuts
	1 tbs.		dried shrimps
	2 tsp.		garlic, finely chopped
	1 cup		beansprouts
	2 stalks		spring onion, cut into 2.5 cm.(1-inch)long pieces.
	3 tbs.		sugar
	2 tbs.		fish sauce
	1 tbs.		tomato ketchup
	3 tbs.		tamarind juice
	1/2 cup		vegetable oil


	Preparation: 1. Heat 3 tablespoons of oil in a frying pan. Fry the garlic and add prawns. Add noodles. Keep turning the rice noodles constantly to prevent sticking. Remove when noodles are done. 2. In a pan, heat another 3 tablespoons of oil and fry the tofu for 2-3 minutes. Add the rice noodles and stir. 3. Add sugar, fish sauce, tomato ketchup and tamarind juice to the noodles. Keep frying until the noodles turn red. Then, set aside. 4. Put another 2 tablespoons of oil into the pan. When the oil becomes hot, break 2 eggs into the pan and scramble. Spread the egg over the pan, then put the noodles back. Mix together. 5. Add half of the beansprouts and spring onions to the noodles. Mix thoroughly and sprinkle with dried shrimp and peanuts. 6. Adjust the seasoning as desired and remove. 7. When serving, garnish with the remaining beansprouts and top with the prawns. Note : To use a minimum amount of oil for frying noodles, add small amounts from time to time to prevent the noodles from drying out.

Fried Rice Noodles with Coconut Milk



	Ingredients:
	For 2 servings
	250 g. (8 oz.)		rice noodles, soak in water until soft then drain well.
	200 g. (7 oz.)		minced pork or minced prawn
	1		egg, fried as omelette and then shredded
	2 cups		coconut milk
	1		tofu cake, cut into small matchsticks
	1		red fresh chillies, cut into strips
	200 g. (7 oz.)		beansprouts, remove the roots
	100 g. (3 1/2 oz.)		Chinese chives, cut into 1 inch long pieces
	1/4 cup		coriander leaves
	1/4 cup		lime wedges
	1/4 cup		shallots, finely chopped
	1-2 tsp.		chilli powder
	2 tbs.		sugar
	1/4 cup		fermented whole soybeans
	2 tbs.		tamarind juice


	Preparation: 1. In a frying pan, over moderate heat, saute the coconut milk with spring onion. Add minced pork or prawn. 2. Season with fermented whole soybeans, tamarind juice, sugar and chilli powder. Add tofu and stir-fry until all mixed well. This is the coconut milk mixture. 3. Reserve half of the coconut milk mixture for dressing. 4. In the pan, stir-fry the remaining coconut mixture with the rice noodles until mixed well. 5. When serving, top with the reserved coconut milk dressing and sprinkle with red fresh chilli and coriander leaves. Note : Usually accompanied with a side dish of shredded omelette, banana buds, beansprouts, chinese chives and lime wedges in separate piles.

Korat-style Fried Rice Noodles



	Ingredients:
	For 2 servings
	200g (7 oz.)		Korat rice noodles, soaked in water until soft
	1/2 cup		pork, sliced
	2 tbs.		garlic, finely chopped
	1tbs.		shallots, finely chopped
	2 tbs.		palm sugar
	1/2 cup		tamarind juice
	2 tbs.		fermented whole soybeans
	2 tbs.		vegetable oil
	1/2 cup		kale
	1 tbs.		white soya sauce
	1 tsp.		fish sauce
	1/4 cup		beansprouts (optional)
	1/2 tsp.		chilli powder


	Preparation: 1. In a frying pan, heat the oil and stir-fry garlic and shallot until crispy. Add pork and stir well. 2. Add palm sugar, tamarind juice and chilli powder. Stir-fry together. 3. Put in the rice noodles and fermented whole soybeans. Stir-fry until the noodles become cooked. 4. Add kale and season with white soya sauce and fish sauce. 5. Serve with beansprouts. Note : "Mee Korat" or Korat noodles are a special kind of noodles. Rice noodles can be used instead.

Minced Pork Omelette with Rice



	Ingredients:
	For 2 servings
	2 cups		steamed rice
	3		eggs
	50g. (1 1/2 oz.)		minced pork
	1 tbs.		spring onion, finely chopped
	1 1/2 tbs.		fish sauce
	2 tbs.		water
	1 tbs.		oyster sauce
	3-4 tbs.		vegetable oil
	1		tomato, for garnishing


	Preparation: 1. Beat the eggs in a bowl with minced pork and spring onion. 2. Add fish sauce, water and oyster sauce to the egg mixture. 3. Heat the oil in a frying pan. When hot, add the egg mixture and fry until gold and crispy. 4. Top the warm rice with the egg. Garnish with slices of tomato. Note : The oil should be very hot when adding the egg mixture into the frying pan. The egg will become crispy.

Mixed Seafood Fried Rice



	Ingredients:
	2 cups		steamed rice
	70 g. (2 oz.)		boiled squid, clean well and cut into pieces
	6		boiled prawns, clean well and remove back vein
	1		boiled crab, clean well and chop into pieces
	2 tsp		garlic, finely chopped
	1 tbs.		spring onion, finely chopped
	1		tomato, cut into small pieces
	1		bell pepper, cut into small pieces
	1		onion, cut into pieces
	3 tbs.		white soya sauce
	1 tsp		sugar
	2		vegetable oil


	Preparation: 1. In a frying pan, heat the vegetable oil. Saute garlic in hot oil until golden. 2. Add crab, prawns, and squid to the pan. Fry for approximately 15-20 seconds. Add rice, onion, bell pepper, spring onion, and tomatoes. Fry for another 10-15 seconds. 3. Season with white soya sauce and sugar. Increase the heat to high, and fry for another 5 seconds. Remove from the heat. 4. When serving, sprinkle with ground peppercorns and chopped spring onions. Note : Fried rice is normally served with fresh cucumber slices, lime slices, spring onions and Nam Pla Phrik (Chillies in fish sauce )

Northern-style Chicken Noodles Curry Soup



	Ingredients:
	For 2 servings
	500 g. (1 lb.)		egg noodles
	2		chicken drumsticks
	4 cups		coconut milk
	2 tbs.		red curry paste
	2 tsp.		curry powder
	1 tsp.		salt
	2 tbs.		vegetable oil
	For side dishes:
	1-2 tbs.		allots, finely chopped
	4 tbs.		pickled cabbage, finely chopped
	2-4 slices		lime
	1 tbs.		roasted chilli paste
	1 tbs.		dark soya sauce


	Preparation: 1. Using a deep-frying pan, deep fry approximately 100g. (3 1/2 oz) of noodles until golden brown. Then, set aside for garnishing. 2. In a pot, brown the chicken drumstick (without oil) until it becomes cooked. Then, add salt and coconut milk. Bring to a boil while stirring constantly. Reduce the heat, and then cover the pot and simmer for 1 hour. 3. Using the remaining oil, stir fry the red curry paste until you can smell the aroma. Then, add the curry powder and stir fry for another 20 seconds. 4. Pour the curry mixture into the coconut milk pot. Stir and simmer for another 30 minutes using low heat. 5. Boil water using a large pot, and add the remaining noodles. Remove the noodles when cooked, and place in a pot of cold water for 1 minute. Then, drain. 6. When serving, top the boiled noodles with curry, the chicken drumsticks, and crispy noodles. Then, prepare the side dishes which include separated piles of shallots , pickled cabbage, lime slices, roasted chilli paste, and dark soya sauce. Note : "Khao Soy" is a typical Northern dish. The name "Khao Soy" came from the original "Khao Soy" noodles of the dish. However, egg noodles are mainly used today. Also, Beef can be used instead of chicken.

Pork Congee



	Ingredients:
	For 2 servings
	1 cup		rice, soak in water overnight
	200 g. (7 oz.)		minced pork
	2 tbs.		white soya sauce
	4 cups		pork stock
	1 tbs.		young ginger, thinly sliced
	1 tsp.		ground peppercorns
	1 tbs.		spring onion, finely chopped
	1-2		eggs
			coriander leaves, for garnishing


	Preparation: 1. Boil the rice in pork stock until the rice becomes completely soft. 2. Marinate the pork with white soya sauce and peppercorns for 20 minutes. 3. Using your palms, shape the pork into small balls. Add to the rice soup. 4. Season with white soya sauce and peppercorns, if desired. 5. When serving, beat the raw egg into the serving dish, then cover with the hot rice soup. Sprinkle with ginger slices, spring onion and coriander leaves. Note : "Jok Moo" is normally served as either breakfast or supper. Pork can also be substituted with fish or chicken.

Rice Noodles in Red Soup



	Ingredients:
	For 1 servings
	1 lb.		rice noodles
	2 1/2		chicken stock
	50g. (1 1/5 oz.)		dried cuttlefish, boiled
	5		pork, boiled and sliced
	6		fishballs or porkballs, boiled
	5		slices of fried tofu (optional)
	1 tbs.		morning glory, cut into 2 inch long pieces, boiled
	50g. (1 1/5 oz.)		jelly fish, boiled
	2 tsp.		salted soybean paste
	2 tsp.		fish sauce
	2 tsp.		sugar
	1 tsp.		chilli powder
	2 tsp.		vinegar or lime juice
	2 tsp.		vegetable oil


	Preparation: 1. Soak the rice noodles in warm water until tender. Boil for 3-5 minutes. Then, remove. Put vegetable oil over the noodles, and quickly stir so that the noodles will not stick together. 2. In a pot, boil the fish balls, jelly fish, morning glory, and tofu with the chicken stock. Then season with salted soybean paste and sugar. 3. When serving, place the noodles in a serving dish and pour the soup over it. Season with fish sauce, sugar, chilli powder, and vinegar as desired. Note : If you prefer dried "Yen Ta Fo", just exclude the chicken stock from the dish.

Rice Noodles with Pork Soup



	Ingredients:
	For 2 servings
	400 g. (15 oz.)		rice noodles, boiled
	150 g. (5 1/2 oz.)		pork, boiled and sliced
	150 g. (5 1/2 oz.)		minced pork
	6		pork balls or fish balls
	1 cup		beansprouts, boiled
	3 tsp.		garlic, finely chopped and sauteed
	3 tsp.		coriander, cut into 1 cm (1/2 inch) pieces
	3 tsp.		spring onion, finely chopped
	5 cups		pork stock
	3 tsp.		white soya sauce


	Preparation: 1. Boil the rice noodles and place in a serving dish. Toss with sauteed garlic. 2. In a pot, heat the pork stock. Add the minced pork and pork balls. Season with white soya sauce. Bring the soup to a boil. Remove. 3. Top the noodles with pork slices. Pour the soup from step 2 over the noodles. 4. Garnish with beansprouts, coriander and spring onion. 5. When serving, accompany with cruet containing dishes of chilli powder, sugar, crushed peanuts, fish sauce and Phrik Nam Som (pickled chillies in vinegar) for individual adjustment. Note : This dish can also be served as dry noodles simply by leaving out the soup.

Southern-style Fried Rice Noodles



	Ingredients:
	For 4 servings
	1/2 cup		pork, thinly slice
	250 g. (8 oz.)		rice noodles, soaked in water until soft
	4 cups		kale, cut into 2.5 cm. (1 inch) long pieces
	2 tsp.		garlic, chopped
	1 tsp.		dark soya sauce
	1 tbs.		tomato ketchup
	3 tbs.		fish sauce
	2 tbs.		sugar


	Preparation: 1. In a frying pan, saute the garlic until golden using low heat. 2. Add pork and increase the heat to medium. Stir fry until the pork cooks. Then, add rice noodles, dark soya sauce, and tomato ketchup. Stir until all mixed thoroughly. 3. Add kale, and season with fish sauce and sugar. Fry until the kale becomes dark green. Then, remove. Note : This is a specialty of Phuket. Normally, it can be served as breakfast or lunch a-la-cart.

Spicy Green Papaya Salad with Coconut Milk



	Ingredients:
	For 2 servings
	For Khao Man ( Coconut Milk Steamed Rice) :
	1 cup		rice, cleaned well and drain
	1 1/2 cups		coconut milk
	2 tbs.		sugar
	1/2 tsp.		salt
	For Som Tam ( Spicy Green Papaya Salad) :
	120 g. (4 oz.)		raw green papaya, grated
	2 tsp.		garlic
	1 tbs.		roasted peanuts, roughly grounded
	1 tbs.		dried shrimps, grounded
	2		fresh chillies, chopped
	4-5		long beans, cut into 2.5 cm.(1 inch) long pieces
	1		tomato, sliced
	1 tbs.		palm sugar
	2 tbs.		fish sauce
	2 tbs.		lime juice
	1 tbs.		cashew nuts


	Preparation: 1. To cook the rice, put rice, coconut milk, sugar and salt in an electric rice cooker. 2. When the rice is just cooked, quickly open the rice cooker cover and stir the rice so that the coconut milk and rice mix thoroughly. Then, keep the rice warm in the cooker until serving. 3. In a mortar, use a pestle to pound garlic, fresh chillies, long beans, and green papaya together. Alternate between pounding and turning with a spoon until blended. 4. Add peanuts, dried shrimps, tomatoes, palm sugar, fish sauce and lime juice. Pound and turn with a spoon until thoroughly blended. 5. When serving, sprinkle with cashew nuts accompanied by the "Khao Man" (Coconut Milk Steamed Rice) Note : Grated carrots and finely shredded white cabbage can be used instead of green papaya.

Spicy Macaroni with Chillies and Basil



	Ingredients:
	For 1 servings
	120 g. (4 oz.)		macaroni, boiled
	1/2 cup		seafood, cleaned well
	1/4 cup		red basil leaves
	2-3		red fresh chillies, cut into strips
	2 tsp.		garlic, finely chopped
	1 tbs.		fish sauce
	1 tbs.		white soya sauce
	1 tsp.		sugar
	2 tsp.		oyster sauce
	2 tsp.		vegetable oil


	Preparation: 1. In a frying pan, heat the oil and saute the garlic until golden. Add seafood. Stir well until cooked. 2. Season with fish sauce, white soya sauce, sugar and oyster sauce. Adjust the flavour. Add red basil leaves and fresh chillies. 3. Add the boiled macaroni and stir-fry. Remove from heat. Note : Chicken or pork can be used instead of seafood.

Steamed Chicken Curry Rice



	Ingredients:
	For 4 servings
	2 1/2 cups		rice, washed and drained
	500 g. (1 lb.)		chicken (drum sticks and breast)
	1/2 tsp.		salt
	2		potatoes, peeled and cut into bite-size pieces
	1/4 cup		shallot, finely chopped
	1/2 cup		vegetable oil, mixed slightly with butter
	1/4 cup		yogurt
	1 tbs.		ginger, finely chopped
	1 tbs.		garlic, finely chopped
	1 tbs.		chillies , finely chopped
	1 tbs.		fennel or curry powder
	1 tsp.		cumin
	1/2 tsp.		ground black peppercorns
	1 tsp.		coriander seeds
	1/2 tsp.		cassia
	5		cardamon pods
	4		cloves


	Preparation: 1. To cook the rice, put rice, coconut milk, sugar and salt in an electric rice cooker. 2. When the rice is just cooked, quickly open the rice cooker cover and stir the rice so that the coconut milk and rice mix thoroughly. Then, keep the rice warm in the cooker until serving. 3. In a mortar, use a pestle to pound garlic, fresh chillies, long beans, and green papaya together. Alternate between pounding and turning with a spoon until blended. 4. Add peanuts, dried shrimps, tomatoes, palm sugar, fish sauce and lime juice. Pound and turn with a spoon until thoroughly blended. 5. When serving, sprinkle with cashew nuts accompanied by the "Khao Man" (Coconut Milk Steamed Rice) Note : Grated carrots and finely shredded white cabbage can be used instead of green papaya.

Steamed Chicken Rice



	Ingredients:
	For 2 servings
	2 cups		rice, clean and drain well
	1/2		chicken, clean well
	1 tbs.		vegetable oil
	1 tbs.		garlic, pounded
	2		coriander roots, pounded
	1/2 tsp.		salt
	4 cups		water
	For sauce:
	2		fresh chillies, finely chopped
	1 tsp.		ginger, finely chopped and pounded
	1 tsp.		garlic, finely chopped
	1/2 tsp.		sugar
	2 tbs.		fermented whole soybeans


	Preparation: 1. In a frying pan, heat the oil. Saute the garlic in the hot oil. Then fry the rice grains until you can smell the aroma. Set aside. 2. In a pot, boil the water and chicken to make chicken stock. 3. Steam the fried rice with 3 cups of the chicken stock in an electric rice cooker. Add the coriander roots. 4. Arrange the rice on serving plates with portions of the chopped chicken. 5. To make the sauce, mix all of the ingredients for the sauce together. 6. Dark soya sauce can be used instead of this particular sauce. Note : The remaining chicken stock can also be served as an accompanying side dish. Add 2-3 pieces of bite-size gourds to the stock.

Steamed Rice



	Ingredients:
	For 2 servings
	1 cup		rice
	1 1/2 cups		water


	Preparation: 1. Rinse the rice well at least 3 times until the water becomes clear. 2. Cook in an electric rice cooker until soft. Note : If the rice is less than 6 months old, it can be cooked using less water, since it still contains some natural moisture.

Thai Anchovy Spaghetti



	Ingredients:
	For 1 servings
	120 g. (4 oz.)		spaghetti, boiled
	1-2		tomatoes, peeled and chopped
	1 tbs.		anchovies
	1 tbs.		garlic, pounded roughly
	1 tsp.		peppercorns
	2 tbs.		olive oil
	1 tbs.		parsley, finely chopped
	4		dried chillies, fried


	Preparation: 1. In a frying pan, heat the olive oil and saute the garlic. Add anchovies and stir well. 2. Add tomatoes and peppercorns. Stir-fry until tomatoes become soft. 3. Add the boiled spaghetti and stir-fry with the other ingredients. 4. When serving, sprinkle with parsley and fried dried chillies. Note : To boil the spaghetti for the right texture, add a pinch of salt and one teaspoon of vegetable oil to the boiling water. Boil for approximately 7-8 minutes. Stir to separate the spaghetti.

Vegetarian Rice Noodles in Red Soup



	Ingredients:
	For 1 servings
	1/2 lb.		rice noodles
	1 1/2 cup		boiled water
	5		slices of fried tofu
	1 tbs.		morning glory, cut into 2 inch long pieces, boiled.
	1 tsp.		salted soybean paste
	2 tsp.		light soya sauce
	1 tsp.		sugar
	1/2 tsp.		chilli powder
	1 tsp.		vinegar or lime juice
	1/4 tsp.		ground peppercorn
	1tbs.		vegetable oil


	Preparation: 1. Soak the rice noodles in warm water until tender. Boil for 3-5 minutes. Then, remove. Put vegetable oil over the noodles, and quickly stir so that the noodles will not stick together. 2. In a pot, boil tofu in the water. Then season with salted soybean paste, light soya sauce and sugar. 3. When serving, place the noodles in a serving dish and pour the soup over it. Season with light soya sauce, sugar, chilli powder, and vinegar as desired.