Ingredient Guide & Recipes

Ingredient Guide

Recipes

 A sampling of recipes. Visit our shop to see how to purchase the Tastefully Thai cookbook.

chicken & cashews

Serves 2.
1 (8oz) boneless chicken breast, sliced 3 Tbs vegetable oil
2 dried red peppers, cut into 6–8 pieces 2 cloves garlic, chopped
1/2 onion, cut in chunks
1/4 of a green bell pepper, cut in chunks
1/4 of a red bell pepper, cut in chunks
3–4 spring onions, green tops only, cut into 1-inch pieces (See tip for using green onions.)
1 cup unsalted cashew nuts
SAUCE
1 Tbs sweet soy sauce 1/2 Tbs soy sauce
1 Tbs fish sauce
2 Tbs oyster sauce
1 Tbs chili paste (optional)
Stir sauce ingredients together, set aside. Turn on heat under wok, and add oil. When oil is hot (not smoking), add the dried peppers and stir-fry just a few seconds. They will puff up slightly. Be careful they do not burn. Remove peppers and set aside. Quickly add garlic and fry a few seconds. Add onions, continuing to stir. When garlic begins to turn golden, add chicken, stir-frying until chicken is almost done. Add bell peppers and sauce mixture. Stir for 2–3 minutes, then add spring onions, dried peppers and cashews, stir through and turn off heat. Serve over steamed Jasmine rice.

    

chicken & Basil

Serves 2. 
1 lb. chicken, beef, turkey or pork, minced or thinly sliced
3 Tbs oil
3 cloves of garlic
3–10 Thai peppers to taste
2 cups basil leaves* 
*Holy Basil is what they use in Thailand, but it is very hard to get in the USA. Cinnamon Basil or Purple Basil is the closest substitute, which can be found at plant nurseries in the spring.
SAUCE
2 Tbs sweet soy sauce
1 Tbs fish sauce
1 Tbs soy sauce
1 Tbs sugar
Crush or mince peppers and garlic together. Put oil in wok. When oil is hot, add chili and garlic mixture. Stir-fry until garlic begins to turn golden. Add meat, and stir-fry until meat is browned. Add the sauce ingredients and stir-fry for 1 minute. When meat is cooked, add basil leaves and stir for 30 more seconds. Serve with steamed Jasmine rice.
Garnish with fried egg, crushed peanuts, fresh lime juice and sugar (optional). ​
VARIATION:
To add some vegetables to this dish I like to cut 1 cup of green beans about 1/4-inch long and add them just as the meat begins to brown.

Phad Thai 

Serves 2.
1/3 pack of dried rice noodles, soaked (see tip on left) 
3 Tbs oil
2 eggs, beaten
1/2 cup chicken, sliced thin (leave out for vegetarian 
variation)
2 Tbs tamarind sauce, diluted with 2 Tbs water 
1 cup very firm tofu, diced
2 Tbs fish sauce
1 Tbs soy sauce
2 Tbs ketchup or chili sauce
1 Tbs sugar
3 Tbs peanuts, chopped
1/2 cup chives or spring onion tops, cut into 1-inch pieces
In a skillet or wok cook eggs until done, breaking them up as they cook. Set aside. In the same pan, add a little oil and cook chicken, stir-frying until done. Set aside. Put 3 Tbs oil in wok and heat until hot. Add noodles and stir-fry. Noodles will stick together forming a ball. When noodles appear blistered all over, quickly add the tamarind/water mixture, stirring to soften noodles. Add all other ingredients: tofu, chicken and egg, sauces, sugar, peanuts and bean sprouts. Stir-fry for 2 minutes. Turn off heat. Add chives and mix well.
Serve additional bean sprouts, peanuts, sugar, garlic chili sauce/vinegar, pepper sauce, lime wedges and dried peppers on the side. Each plate can be personally flavored based on individual preferences. ​​