Thai Recipes©Jozseph Schultz
www.indiajoze.com joz@indiajoze.com

Cha Yen Thai Iced Tea
Mah Haw Galloping Horses
Laap
Pad Thai
Mee Krob Thai Crispy Noodle
Nahm Prik Pao
A-Jaad Thai Sambal
Kaeng Jeud
Tom Ka Khai Het
Kaeng Kari Khai
Kaeng Phet Khai
Pak Phet
Prio Wan Thai Sweet-Tart Stuff
Khao Niow MaMuang Mango Sticky Rice
Pad Kluay Thai Banana Fritters
Thai Green Chili Paste
Thai Yellow Curry Paste
Thai Red Curry Paste

Cha Yen Thai Iced Tea
Serving Size: 16
1 gallon water
2 tablespoon orange flowers
3/4 quart tea
8 each star anise ground
1 1/2 quarts sugar syrup or 3 cup sugar
3 cup evaporated milk sub 1/2&1/2
1 teaspoon vanilla
food coloring , optional
ice
1.Add star anise, tea, and orange flowers to boiling water. Strain after 3 minutes. Add syrup (or sugar) and vanilla to taste. Cool.
2. To serve, pour over ice in glass, top with evaporated milk

Mah Haw Galloping Horses
Serving Size: 10
1 pound pork coarsely chopped Better to chop your own
2 tablespoons peanut oil
1/4 cup shallot minced
2 tablespoons garlic paste
1/2 cup peanuts roughly crushed
4 tablespoons sugar
1/4 cup fish sauce
3 red hot chiles thinly sliced
2 large navel oranges peeled and sectioned
1 each pineapple
fresh mint or coriander for garnish

1. If grinding your own meat, finely grind pork. (A food processor may be used, although it shreds rather than grinds meat. Pick over shredded meat and remove any unshredded streaks of connective tissue.)
2. In a large skillet over medium high heat, warm oil; saute shallot and garlic until wilted. Stir in pork, breaking up meat, and cook until pork is lightly browned.
3. Add peanuts, sugar, coriander, fish sauce, and chiles to skillet and cook over medium heat until chiles wilt. Mixture will remain rather loose.
4. Slice each orange section length wise along spine of thick side, almost but not quite all the way through. Open two attached pieces like a book, to make a circle. Alternate orange circles with pineapple slices on serving platter. Place equal amounts of meat on each fruit and top with a mint leaf and a coriander leaf. Serve at warm room temperature.
Laap
Serving Size: 6
1/2 each cabbage
2 tablespoons salt
1 pound chicken breast thin sliced
1 tablespoon peanut oil
1 teaspoon garlic
2 tablespoons fish sauce
1/2 cup chicken stock as needed
2 stalks fresh lemongrass very finely sliced
1 each jalapeno paste
1 medium red onion finely slivered
1/4 teaspoon black pepper , fresh to taste
2 tablespoons cilantro to taste
2 each kaffir lime leaf optional
1 tablespoon lime juice to taste

1. Finely shred cabbage and mix with salt. Rinse thoroughly after 5 minutes. Reserve on serving plate.
2. Wok chicken in peanut oil with garlic and fish sauce. Add chicken stock as needed to prevent scorching. Add lemongrass, jalapeno (or serrano), black pepper, then half the cilantro and very finely sliced not chopped kaffir lime and lime juice.
3. Adjust flavor: it should be quite spicy and tart. Serve on cabbage, garnished with remainder of cilantro and kaffir lime.

Pad Thai
Serving Size: 4
8 ounces rice noodles
2 tablespoons peanut oil
1 tablespoon garlic
2 tablespoons fish sauce
1 tablespoon sugar
2 teaspoons lime juice
1 ounce dried shrimp soaked & chopped
8 ounces mung bean sprouts rinsed and drained
4 scallions thinly
1/3 cup peanuts coarsely chopped,
1/3 cup fresh cilantro leaves for garnish
2 each egg
1/4 cup chicken stock
1/4 teaspoon sambal oelek sub paprika and cayenne
1 each jalapeno

1.Soak rice sticks in hot water at least ten minutes. Drain.
2. Heat the oil in a wok or a very large skillet over medium heat. Add the garlic and cook, stirring, until just golden, 2 minutes.
3. Add the noodles and shrimp to the wok and toss with the oil and garlic. Add the fish sauce and toss well. Make hole in center of mixture, add eggs, wok.
4. Add the sprouts, scallions and lime juice and wok gently to heat through. Remove to a large shallow serving bowl. Sprinkle with the peanuts and cilantro.

Mee Krob Thai Crispy Noodle
Serving Size: 6
1 teaspoon oil
1/2 medium onion diced
1 tablespoon fresh garlic minced
2 teaspoons fish sauce
2 tablespoons miso subs. thai bean past
3 tablespoons brown sugar to taste
2 tablespoons tamarind pulp
2 tablespoons lime juice
1/2 teaspoon salt to taste
1 teaspoon jalapeno minced, to taste
3 tablespoons pickled onions or garlic optional
1/4 cup prosciutto or ham, slivered
1/2 cup boneless chicken slivered
1 tablespoon lemon zest and grapefruit-lime
1 cup chicken stock or water
1 1/2 pounds squid cleaned
1/2 pound rice noodles
1 cup bean sprouts
6 each chiles fresh
3 each eggs beaten
1/2 bunch cilantro chopped
1/2 bunch scallion
2 tablespoons peanuts roasted and chopped

1. Wok onion and garlic in oil.
2. Add fish sauce, wok briefly.
3. Add miso, brown sugar, tamarind, lime juice(more, and some Worchester Sauce if lacking tamarind), salt, chile, pickled garlic or onions, prosciutto, chicken, zest, and chicken stock to form a thick sauce. Reserve.
4. Puff ricesticks in hot oil and drain.
5. Make scallion brushes and chili flowers.
6.With beaten eggs, deep-fry egg net, or make omelet and cut into strips.
7. To serve, cook squid in sauce.
8. Gently but quickly fold in bean sprouts and puffed ricesticks.
9. Garnish with scallion brushes, chopped cilantro, chili flowers, egg net, peanuts.
Serve immediately.
Adapted from Calamari Cookbook, Joseph Schultz,©1981Ten Speed Press with permission.

Nahm Prik Pao
Serving Size: 16
1/2 cup dried red chilies
1/2 cup shallots unpeeled
1/4 cup garlic unpeeled
1/2 cup peanut oil
1 tablespoon shrimp paste optional
1. Dry roast chilies in wok. Remove. Remove seeds and stems.
2. Dry-roast garlic and shallots until fairly speckled with black spots. Peel and chop.
3. Dry-roast shrimp paste if you're using it.
4. Grind everything to paste.
5. Wok slowly until aromatic.

A-Jaad Thai Sambal
Serves 8
1 pint distilled vinegar
1/4 cup sugar to taste
1 tablespoon salt
1/4 cup chiles to taste
2 each cucumber halved and sliced
1 large red onion slivered
1 bunch cilantro chopped

1. Mix it together. Check balance. Serve before it pickles.

Kaeng Jeud
Serving Size: 8
2 ounces shiitake mushrooms
8 cups boiling water
1 ounce cellophane noodles
1 ounce wood ear mushrooms
1 each alapeno to taste
2 tablespoons garlic
1 tablespoon peanut oil
1 tablespoon tofu, salted and fermented . Sub. 3 T fish sauce
1/2 teaspoon black pepper
2 cups tomato canned
1/2 head celery sliced
1 tablespoon lime juice to taste
1 tablespoon soy sauce to taste
1 bunch cilantro chopped

1. Soak shiitakes in half the boiling water and the cellophane noodles and wood ears in the other half about 15 minutes. Remove and blenderize shiitake stems in a little of the water until a smooth paste with the jalapeno. Slice shiitakes and woodears fine. Chop cellophane noodles in 3 inch lengths.
2. Wok garlic in peanut oil until fragrant. Wok fish sauce briefly if you are using it, or mash the fermented tofu into the wok. Add everything, bring to a boil and simmer a minute.
3. Adjust flavors with soy sauce, lime juice, jalapeno paste.
4. Garnish with lots of cilantro and serve.
Other vegetables and mushrooms are possible, or little shreds of meat or seafood, tofu, other stocks....

Tom Ka Khai Het
Enoki-CoconutMilk-Galangal-RiceStick Soup
serves 4
6 cups coconut milk or 3 cups c. milk and 3 cups chicken or veg stock
2 tablespoons fresh galangal, sliced, a.k.a. laos, yellow ginger. Substitute dried
4 stalks fresh lemongrass, especially the root ends, sliced and smashed
2 ounces rice stick noodles, soaked 10 minutes in hot water, drained
1/2 teaspoon garlic, minced or paste
1/2 teaspoon black pepper, freshly ground, to taste
1/4 teaspoon roasted red chili flakes (optional)
1 teaspoon fresh green chili, jalapeño or tiny thai chilis (optional, to taste)
1-2 teaspoons fish sauce, preferably clear Thai/Viet style
3.5 ounces fresh enoki, trimmed, rinsed, stems separated. Substitute other mushrooms wok’d in a little oil: cremini, shiitake, chanterelle, boletus, tree ear, or canned mushrooms of any type.
1 cup very fresh beansprouts
1-2 teaspoons fresh lime juice
2 tablespoons fresh cilantro, to garnish
Bring coconut milk/stock, lemongrass, ricesticks, garlic, pepper, chilis, any mushrooms besides enoki, and fish sauce to boil.
Cook briefly.
Add enoki, beansprouts, lime juice and adjust seasoning.
Serve immediately, garnished with cilantro.
This soup could also have chicken shreds, crab shreds, prawns, firm white fish filet strips, or calamari added.
An alternate garnish is crunchy golden fried garlic chips.

Kaeng Kari Khai
chicken
yellow curry paste
stock
coconut milk
red bell pepper
cilantro
potato , peeled and cubed
onion squares
sugar to taste
lime juice to taste
1. Wok chicken with spice paste and a little coconut milk until fragrant.
2. Add stock, bells, potato & simmer until almost done. Add onion.
3. Balance flavors.

Kaeng Phet Khai
Serving Size: 12
3 pounds chicken breast
3 ounces shiitake mushrooms
3 tablespoons peanut oil
2 tablespoons red curry paste
1 teaspoon fish sauce
1 pound savoy cabbage
1 pound green beans yard long pref.
1 cup chicken stock
1 tablespoon sugar to taste
1 tablespoon tamarind pulp to taste

1. Soak and slice shiitakes. Blenderize or discard stems.
2. Skin and slice chicken 2X3/8X3/4. Cabbage and beans into bite-sized pieces.
3. Wok paste in oil, then veg and everything but chicken until mostly done. Add chicken, wok until done. Adjust consistency and flavor.

Pak Phet
Serving Size: 4
1/4 teaspoon chili to taste
2 tablespoons peanut oil
1 teaspoon garlic paste
1/2 each eggplant pref. skinny
1 tablespoon black bean sauce chopped
1/2 pound bok choy
1/2 cup water or stock
1/2 teaspoon distilled vinegar
1/2 teaspoon cornstarch optional

1. Wok chili briefly in dry wok. Watch for fumes! Add garlic and lightly brown, then eggplant and black bean sauce, then the bok choy, wokking the whole time.
2. Add water or stock, cover briefly.
3. Adjust flavor with vinegar and a little soy if necessary. If desired, mix cornstarch in a little water and add to glaze vegetables.