Thai Shrimp And Chicken Food

THAI SHRIMP

Steps:

• In a small bowl, combine the lime juice, fish sauce, brown sugar, and cornstarch; set aside.
• Place a skillet or wok over medium-high heat and add the oil, garlic and jalapenos; sauté for 2 minutes, add the shrimp, red pepper flakes and continue to cook until shrimp turn white; 3 to 5 minutes more.
• Add the basil and mint; stir in the lime juice mixture and cook an additional 2 minutes; or until shrimp are pink and thoroughly cooked serve over a bed of jasmine rice.

TRADITIONAL CHICKEN & SHRIMP PAD THAI

Steps:

• Prepare rice noodles according to the package. Drain and rinse under cold water; set aside in a bowl.
• Combine water, soy sauce, fish sauce, brown sugar and red pepper flakes in a small bowl; set aside.
• Heat one tsp oil in a pan or wok over medium heat. Add beaten egg and stir fry. Remove scrambled egg from pan and add to noodles.
• Add one tsp oil to heated pan, stir in garlic, chicken and shrimp. Stir fry just until chicken turns opaque and loses its pink color.
• Add green onions and cook an additional minute.
• Add noodle-egg mixture and sauce, cook until thoroughly heated.
• Remove from heat; toss with bean sprouts and cilantro.
• Sprinkle with peanuts. Serve immediately.

THAI SHRIMP AND CHICKEN SOUP

Steps:

• Combine chicken broth, clam juice, fish sauce, minced garlic, minced ginger, and red curry paste in a large Dutch oven, stirring with a whisk.
• Add mushrooms, bring to a boil.
• Reduce heat and simmer 4 minutes.
• Add the shrimp, chicken and snow peas; bring to a boil.
• Cover, reduce heat, and simmer 3 minutes.
• Stir in lime juice, sugar, green onions, cilantro and coconut milk.
• Cook 2 minutes longer or until thoroughly heated.

PAD THAI WITH CHICKEN AND SHRIMP

Steps:

• Place noodles in large bowl and cover with boiling water for about 10 minutes.
• Drain.
• Set aside.
• Mix together fish sauce, ketchup, Worcestershire, chili-garlic sauce and sugar.
• Set aside.
• Cut chicken into 1" cubes.
• Peel and de-vein raw shrimp and chop coarsely.
• Finely chop garlic.
• Heat peanut oil in large frying pan or wok.
• Add garlic, chicken, shrimp and red pepper flakes.
• Stir until shrimp turns pink.
• Add sauce mixture and stir for 3 more minutes.
• Add beaten eggs and stir constantly for one minute.
• Add drained rice noodles and toss until coated.
• Stir in bean sprouts, onions and 1/2 cup cilantro.
• Stir and toss for a minute or so, until heated.
• Spoon out onto large serving platter.
• Sprinkle with chopped peanuts and remaining cilantro.
• Top with slices or wedges of lime, which will be used to squeeze over noodles upon serving.

PAD THAI WITH CHICKEN AND SHRIMP

Steps:

• In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.
• Heat a large wok over medium-high heat, and add canola oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables, chicken, and shrimp, and stir-fry until chicken and shrimp are browned and cooked through, about 2 minutes. Add noodles and toss to coat.
• Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.
• Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with mung bean sprouts, lime, cilantro and chopped peanuts.

THAI SHRIMP AND NOODLES

Steps:

• In a 4 qt Dutch oven, bring a large amount of water to boil.
• Add pasta and cook 4 minutes.
• Add broccoli and cook 2 minutes.
• Add shrimp and cook 2 to 3 minutes or until pink.
• Meanwhile, in a bowl combine peanut butter and soy sauce.
• Stir in vinegar, sesame oil, chili oil, gingerroot, and garlic.
• Drain spaghetti mixture and return to pan.
• Add peanut butter mixture, green onions and nuts.
• Toss gently to coat.

PAD THAI GOONG / GAI (PAD THAI WITH SHRIMP AND CHICKEN)

Steps:

• For the sauce:.
• Heat a deep frying pan or small pot over medium low heat adding all ingredients except the chili powder.
• Cook the sauce until the palm sugar and regular white granulated sugar have dissolved. Taste the sauce at this point and add a little more sugar if too sour. The end result should be a well balance sweet/sour flavor.
• To make it more spicy, add in the optional Thai chili flakes or chili powder to taste.
• Remove from heat, allow to cool and store in a jar until needed for the main dish.
• For the Pad Thai:.
• Note: Soak the dried or fresh rice noodles in cold water for up to a day in advance. If you boil a pot of water while cooking the Pad Thai, you can quickly dip the noodles you're going to use with a small strainer and watch them "melt" and become translucent. This only takes a few seconds; quickly drain and throw them in the wok when you get to that step.
• Heat up a wok and add oil. When the oil is near its smoke point, add the minced garlic and do a few quick stirs. Add chicken and shrimp into the wok stirring until half-cooked, then add the tofu pieces (if using). Add the eggs, stirring about to do a scramble of sorts.
• Dip, drain and stir in the noodles at this point. Add enough of the Pad Thai sauce to your taste. add the bean sprouts and chives shortly before removing from heat.
• Serve with some peanuts sprinkled on top, fresh bean sprouts and lime wedges. Garnish with cilantro.