IFN: A Taste of Thai

Thai food is one of my favorites! These recipes are tried and true and two of my favorite Thai dishes! We had Pad Woon Sen and Gaeng Khiew Waan Gai (Green Curry). Both are awesome!

Plated and scrumptious!

Green Curry
Green Curry Paste (to taste) - I use a whole jar (about 4 tablespoons)
2 cans coconut milk
1 chicken breast
green bell pepper
red bell pepper
onion, sliced
2 red potatoes, or 1 russet potato, cubed
1 carrot
1/2 c. bamboo shoots
2 c. water
1 T. sugar/brown sugar
1 t. salt
fresh ground pepper
1/2 c. fresh basil (preferably Thai)

Cut the chicken in to 1/4" slices. Chop peppers, carrots, and bamboo shoots.

Put a little oil or butter in your pot and saute the chicken and veggies until crisp-tender.

Pour coconut milk into the pot and turn on the stove to medium. When it begins to boil, add the green curry paste. Stir together for 2 minutes. Add sugar, pepper, and salt. Simmer until chicken and potatoes are done. Add basil. Serve hot over rice.

Pad Woon Sen
9 oz. (1 pkg) cellophane noodles (rice)
1/2 c. sliced carrots
1/2 c. sliced cabbage
1/2 c. bean sprouts
1/2 c. green onions, thinly sliced
1 chicken breast, thinly sliced
1 egg
2 T. soy sauce
1 T. fish sauce
4 T. oyster sauce
1 T. minced garlic
2 T. oil
cilantro if desired

Soak noodles in water. Set aside. Scramble the eggs and set aside. Add oil to hot pan. Fry garlic until brown, be careful not to burn it. Add chicken to pan, stir fry until cooked. Add carrots, cabbage, and bean sprouts. Stir fry for  1 minute. Add egg. Cook until done. Add noodles to pan. Add soy sauce, fish sauce, and oyster sauce. Toss well and cook until heated. Add more sauce if needed to taste. Serve hot with cilantro if desired.