Thai Food Recipes

Thai Iced Tea Recipe

thai iced tea

Preparation Time: 10 mins
Number of Servings:10

Ingredients:

  • Ingredients 2/3 cup Thai tea leaves
  • 1 2/3 cup Water
  • 1/2 cup Sugar
  • 1 1/2 cup Evaporated Milk (12oz can)

Directions: Bring your water to a boil in a pot with some head space. You'll need room for the thai tea leaves, you'll be using a lot and they take up some space. When the water starts to boil, remove the pot from the heat to stop the boiling, and then add the thai tea leaves to the pot, stirring to moisten them. Don't use a tea bag, or tea ball, or anything but the tea leaves.

Don't boil the tea or it will turn out bitter. Just let it sit in the hot water.

Set your timer for 4 minutes, and wait.

When your timer goes off, carefully strain the tea into your heat resistant pitcher through a sieve or tea sock. Pour slowly, letting the sieve catch most of the tea leaves. As the sieve clogs up, stop pouring, let the sieve drip for a minute, and then knock the tea leaves out of it into the garbage.

When the tea is in the pitcher, add your sweetener, and stir to dissolve. You have to add the sweetener when the tea is hot to allow the sweetener to melt, otherwise it won't dissolve fully.

Put the tea in the fridge for a few hours to cool it down. If you must have tea soon, you can use the ice to help cool it down, but it won't be as strong. This sweetened tea will save for a week or more in the fridge. Make a large batch, and serve with your favorite thai food cuisine.

Pad Thai Noodles Recipe

Preparation Time: 10 mins
Number of Servings: 4

Ingredients:

  • pack of prawns, or two chicken brests diced
  • garlic, crushed
  • two small onions, fine chopped
  • a bell pepper, fine chopped
  • four or five mushrooms
  • one chilli pepper, fine chopped
  • two eggs, beaten
  • noodles for four people
  • black pepper
  • soy sauce
  • fish sauce (opional)

Directions: put water on to boil, then add noodles. simultaneously, heat oil in a wok, add garlic and onions. fry, then add pepper and mushrooms, stir fry breifly, then add prawns (or chicken) and seasonings. when the meat is cooked add the egg, and stir. by this point the noodles want to be cooked and drained. while the egg is still fairly runny put in the noodles, and then stir well. The idea being to coat the noodles in the egg and seasoning mixture. like egg fried rice. Play with the seasonings, extra ginger is good, or chili powder or sauce if you like hotter thai food.

Thai Prawn Soup with Lemongrass "Tom Yum Goong"

Preparation Time: 20 mins
Number of Servings: 5

Ingredients:

  • 20 prawns, medium size
  • 4-5 cups water
  • 3 shallots (or small red or purple onions), finely chopped
  • 2 stalks lemon grass, lightly pounded, cut into 1 inch long segments
  • 2 table spoons fish sauce
  • 2 slices fresh or dried galangal root
  • 20 small mushroom, halved or whole
  • 2-3 teaspoons zest of lime
  • 3 tablespoons lime juice
  • 2-3 habanera or Birdseye chili peppers
  • 5 coriander leaves and spring onions

Directions: Wash the prawns and shell them without removing the tails. Pour the water into a pan. Add the shallots, lemon grass, fish sauce and galanga root. Boil for 3 minutes. Add the prawns and mushrooms, and cook until the prawns turn pink. Add the lime zest, lime juice and chili peppers. Cover and remove from the heat. Sprinkled with coriander leaves and chopped spring onion and serve hot. Add two tablespoons Tom Yum Paste to three cups boiling water, add 1.5 teaspoons salt, add mushrooms and prawns, add 1 tablespoon fresh lime juice, add 5-7 birdseye chili peppers and onions, and serve garnished with cilantro. Enjoy!