True Thai Rice Noodles or Rice Vermicelli |
| |
|
Ingredients: |
|
|
 |
|
True Thai Rice Noodles or Rice Vermicelli 240 g
Thinly Sliced Beef 250 g
Bean Sprouts 200 g
Chicken Carcass 1
Sliced Daikon or Carrot 300 g
Chinese Celery 5 g
True Thai Dark Soy Sauce 1/2 Tbsp
True Thai Light Soy Sauce 1 Tbsp
Sugar 1 Tbsp
Salt 1 Tbsp
Cinnamon Stick 1 (4 g)
Beef Bouillon 1 g
Star Anise 4 pieces (2 g)
Dried Galangal 10 g
White Pepper to taste
Directions:
Soup Stock
1. Fill a pot with 2 litres of water and bring to the boil.
2. Put the chicken carcass, sliced daikon/carrot, Chinese celery, True Thai Dark Soy Sauce and Light Soy Sauce, sugar, salt, cinnamon, beef bouillon, star anise, dried galangal and white pepper into the pot and return to the boil.
3. Reduce heat and simmer for 30 minutes.
Noodles
1. Soak noodles/vermicelli in warm water for 5-7 minutes in a suitable container.
2. Fill a large pot with water and bring to the boil.
3. Put enough noodles/vermicelli, beef and bean sprouts for one serving into the boiling water for 1-2 minutes until noodles are soft.
4. Take out, put into a bowl and cover with soup stock. |
|
| |
|
|
|
|
True Thai Rice Vermicelli Salad |
| |
|
Ingredients: |
|
|
 |
|
True Thai Rice Vermicelli 200 g
True Thai Fish Sauce 3 Tbsp
True Thai Som Tum Salad Dressing 8 Tbsp
Cooked Chicken Breasts, sliced thinly 300 g
Shallots, sliced 50 g
True Thai Minced Coriander 8 Tbsp
Red capsicum, thinly sliced 1
Tomato, quartered 1 Tbsp
Red Chillies, finely sliced, includes extra for garnish 1-2 to taste
Lime Juice 3 Tbsp
Directions:
1. Place True Thai Rice Vermicelli in boiling water for approximately 2-3 minutes until soft, then drain well.
2. Place rice vermicelli in large salad bowl, add True Thai Som Tum Salad Dressing, chicken, shallots, capsicum, coriander and chilli.
3. Toss and season with True Thai Fish Sauce and lime juice to taste. Serve garnished with coriander leaves and a sprinkling of chopped chillies.
|
|
| |
|
|
|
|
Bean Vermicelli Salad |
| |
|
Ingredients: |
|
|
 |
|
True Thai Bean Vermicelli 50 g
True Thai Tangy Thai Nam Yum Salad Dressing 4 Tbsp
Shrimp 15 g
Roasted cashew nuts 15 g
Sliced onion or shallot 15 g
Coriander leaves or parsley 8 g
True Thai Minced Chilli 15 g
True Thai Fish Sauce 1 Tbsp
Lime Juice 1 Tbsp
Directions:
1. Boil True Thai Bean Vermicelli in water until soft, about 2 minute. Steam or boil shrimp until cooked about 3 minute or use cooked frozen shrimp thawed.
2. Mix True Thai Salad Dressing, fish sauce, lime juice and True Thai Minced Chilli together (adjust chilli amount to taste).
3. Mix all ingredients together in a salad bowl. Serve immediately warm or chilled from the refrigerator. |
|
| |
|
|
|
|
Pad Thai Rice Noodles |
| |
|
Ingredients: |
|
|
 |
|
True Thai Rice Noodles 200 g
Prawns (peeled & deveined) 250 g
Bean Sprouts 3 cups
Spring Onion, cut into 1 inch lengths 1 cup
Vegetable Oil 4 Tbsp
True Thai Pad Thai Sauce 1 bottle (270 ml)
Eggs 2
Lime Juice 2 Tbsp
Roasted Peanuts, chopped 8 Tbsp
Directions:
1. Cook noodles in boiling water for 3 minutes or until soft, rinse with cold water, drain and set aside.
2. Heat oil in a frying pan or wok.
3. Add noodles, egg and True Thai Pad Thai Sauce. Stir well then add prawns to the mixture.
4. Add bean sprouts and spring onion to the pan and stir.
5. Serve hot with lemon juice and roasted peanuts over the top.
|
|
| |
|
|
|
|
Quick Stir Fried Beef in Oyster Sauce |
| |
|
Ingredients: |
|
|
 |
|
Sliced Beef Fillet 500 g
Sliced Onion 30 g
Spring Onion cut into 1 inch lengths 30 g
Sliced Bell Pepper 60 g
Ground Black Pepper 1 Tbsp
Water 1/3 cup
Vegetable Oil 2 Tbsp
Sugar 1/4 tsp
True Thai Oyster Sauce 5 Tbsp
Directions:
1. Mix pepper with beef, allow to stand for 5 minutes.
2. Heat oil in a pan or wok, add beef, stir well then add water, stir fry until done.
3. Add True Thai Oyster Sauce, onion, spring onion and bell pepper, stir well for 2 minutes and serve hot with steamed jasmine rice.
|
|
| |
|
|
|
|
Stir-Fried Chicken with Cashew Nuts |
| |
|
Ingredients: |
|
|
 |
|
Vegetable Oil 2 Tbsp
Chicken Breast Strips 400 g
Onion, sliced 50 g
Spring Onion, chopped 1
Cashew Nuts 50 g
Sugar 1 Tbsp
True Thai Cashew Nut Stir-Fry Sauce 1/2 bottle
Green Capsicum, Red Capsicum 50 g
Red Chilli, Sliced thinly for garnish 1 large
Coriander Leaves, chopped 8 g
Ground Black Pepper to taste
Directions:
1. Heat oil in a frying pan or wok, fry cashew nuts in till golden brown, set aside.
2. Add chicken and onion. Stir-fry over high heat for 2 minutes.
3. Reduce the heat and mix in TrueThai Cashew Nut Stir-Fry Sauce, then add spring onion, sugar and season with black pepper. Raise the heat and stir-fry for another 2 minutes.Add cashew nuts at the last minute.
4. Serve hot on a platter and sprinkle with sliced chilli and coriander leaves.5. Serve hot with steamed jasmine rice. |
|
| |
|
|
|
|
| |
|
|
|
|
