Vegetarian Khao Soy

8/3/2019 Vegetarian Khao Soy

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Vegetarian Khao Soy

Khao Soi is Chiang Rai’s signature dish and can be found on every corner in town. You will

find the dish always done slightly differently, but always served with the same condiments

and garnishes so you can adjust it to suit your own taste.

Prep Time: 15 minutes

Cook Time: 10minutes

Serves: 2

Ingredients:

250g fresh egg noodles

1 tbsp oil

2 tbsp garlic, chopped

1 tbsp red curry paste

1 cup coconut milk

2 cups vegetable stock

1/2 tsp turmeric

1 tbsp Thai mushroom-flavored soy sauce

1 tbsp lime juice

2 cups fried tofu, cubed

2 spring onions, chopped

Garnish: coriander/cilantro

nam prik pao

lime wedges

Preparation:

1. Freshen egg noodles in hot water then strain.

2. Heat oil in pan. Fry garlic until slightly brown and remove from pan.

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3. Fry curry paste in remaining oil until aromatic. Add coconut milk and stir to combine.

4. Add stock, soy sauce, spring onions, turmeric, fried garlic, and lime juice.

5. Serve noodles in a bowl with fried tofu and ladle the sauce over the noodles.

6. Garnish with coriander/cilantro, nam prik pao and lime wedges

Stir Fried Pork with Red Curry Paste RecipeThis Stir Fried Pork with Red Curry Paste recipe is easy to make and tastes great. Adding a few red chillies to the

recipe will give this red (mild) curry a little zing.


Cook Time: 10 minutes

Serves: 2

Ingredients:

300g pork, cubed

150g green beans, cut into 2.5cm long

3 tbsp red curry paste

3 tbsp fish sauce

1 tbsp sugar

2 kaffir lime leaves, shredded

2 tbsp coriander/cilantro leaves

Preparation:1. In a hot wok, add oil and curry paste. Stir fry until aromatic.

2. Add pork and stir fry 3-4 minutes.

3. Add green beans, fish sauce and sugar and stir fry 2-3 minutes.

4. Add lime leaves and stir fry for 30 seconds.

5. Transfer to a serving dish and garnish with coriander/cilantro leaves.

6. Serve with steamed jasmine rice

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Thai Pineapple Fried RiceThis Thai Pineapple Fried Rice Recipe is an all time favourite. It is easy and quick to make, with a touch of

sweetness from the pineapple and providing a good combination of flavours.

Thai: kao pad saparod.



Serves: 2

Note – Do not use freshly cooked rice for this recipe. Use leftover rice from the day before, or alternatively, if you

don’t have the time, prepare the rice and spread it out on a tray. Place in the refrigerator f or 2 hours. This should

help dry the rice and prevent it from sticking together.

Ingredients:

2 cups cooked rice

250 g chicken thigh fillet, diced

6 large prawns, peeled with tail left on

1 cup fresh chopped pineapple (from 1 small fresh pineapple, reserve the shell)

1/2 cup frozen green peas, blanched

1 brown onion, finely chopped

2 tbsp fish sauce

2 tbsp soy sauce

1 tbsp curry powder

3 tbsp oil

Salt and pepper to taste

Preparation:1. Shell and devein prawns, leaving the tails on.

2. Heat oil in a wok or a large frying pan until very hot.

3. Add onions and stir fry until lightly brown.

4. Add chicken, continue to stir fry until it changes colour. Add prawns and stir fry for another minute.

5. Add curry powder, fish sauce and soy sauce and mix well.

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6. Add rice, green peas and pineapple. Continue to stir fry until well combined. Taste and adjust seasoning as

required.

7. Serve fried rice in pineapple shell and garnish coriander/cilantro.

Vegetarian Mee KrobVegetarian Mee Krob in Thai literally means “crispy noodles”. Mee Krob is made with rice noodles and a sauce that is

predominantly sweet but can be balanced with lemon or lime.



Serves: 4

Ingredients:

250g rice vermicelli noodles, uncooked

oil, for deep frying

2 eggs

4 tbsp pickled garlic, thinly sliced

4 tbsp shallots, thinly sliced

1 cup bean sprouts

2 spring onionsthinly sliced

1 large red chilli, thinly sliced

1/4 cip coriander/Cilantro leaves

For sauce:

1 tbsp tomato paste

2 tbsp mushroom soy sauce

2 tbsp palm sugar

2 tbsp lime juice

1 tbsp tamarind water

Preparation:

1. Combine sauce ingredients and stir to dissolve sugar. Set aside.

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2. Break the noodles into small lengths. Heat the oil to 375 degrees and begin dropping noodles into the hot oil

(a little bit at a time). They will puff up and brown almost immediately. Remove from hot oil and place on paper

towels to drain. Repeat until all noodles are fried.

3. Beat eggs and pour into a lightly oiled hot pan, tilting to make a thin pancake. Fry till golden on each side,

then remove and cut into ribbons.

4. Add tofu to pan and fry until golden brown. Remove tofu and drain on paper towels

5. Fry pickled garlic and spring onions for 1 minute, then add tofu and continue to cook for a further 1 minute.

6. Place a pile of crispy rice noodles on a plate, topping with a little bit of the fried egg and the tofu mixture.

Spoon sauce over dish and garnish with bean sprouts, sliced chilli and coriander/cilantro.

Pad Thai Noodles with ChickenThai: pad se ew.

Pad Thai is one of the world’s favourite noodle dishes, and luckily it’s easy to make at home. Choose from chicken

pad thai to shrimp or vegetarian pad thai – they’re all delicious.



Servings: 2

Ingredients:

250 grm rice noodles (or enough for 2 people), linguini-width

1 chicken breast or thigh meat, sliced

Marinade for Chicken: 1 tsp cornflower dissolved in 3 tbsp. soy sauce

4 cloves garlic, minced

1-2 fresh red chillies, sliced

3 cups fresh bean sprouts

3 spring onions, sliced

approx 1 cup coriander

1/3 cup crushed or roughly chopped peanuts

1/4 cup chicken stock

1/8 tsp ground white pepper

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Pad Thai Sauce:

3/4 tbsp tamarind paste dissolved in 1/4 cup warm wate

2+1/2 tbsp fish sauce

1-3 tsp. chilli sauce (or substitute 1/2 tsp. or more dried crushed chilli (depending how spicy you want it)

3 tbsp. palm or brown sugar

Preparation:

1. Soften rice noodles in hot water for 3-7 minutes (checking firmness frequently) until noodles are al dente

(soft, but still firm to the bite). Immediately rinse with cold water for 30 seconds, draining well. Set aside, covered

with plastic wrap or a wet towel.

2. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the

tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out

the sourness of the tamarind – this balance is what makes Pad Thai taste so amazing!

3. Place chicken slices in a small bowl. Pour the marinade (2 tsp. cornstarch dissolved in 2 Tbsp. soy sauce)

over the chicken. Stir well and set aside.

4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and sliced chilli.

Stir-fry for 30 seconds until fragrant.

5. Add chicken (together with the marinade). Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add

a little chicken stock (1-2 Tbsp. at a time), enough to keep the chicken frying nicely. Continue stir-frying in this

way until the chicken is cooked (5-8 minutes).

6. Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils,

immediately stir-fry the noodles. Use a gentle “lift and turn” method (like tossing a salad) to prevent noodles from

breaking.

7. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little

more oil to the bottom (but no more broth, or the noodles will become soggy).

8. Add the bean sprouts and sprinkle over the pepper. Continue “tossing” 1 more minute, or until noodles are

cooked. Noodles are done to perfection when they are no longer “hard” or crunchy, but chewy!

9. Taste-test for seasoning, adding more fish sauce until desired flavour is reached. Toss well to incorporate.

10. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and

crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with home

made Nam Prik Chilli Sauce on the side.

Vegetarian Fried RiceThai: khao pad kra phao.

Fried rice is one of the most popular of all Thai dishes and you can see why. This delicious recipe is an easy

vegetarian version that will satisfy even the most insatiable appetite.





Serves: 4

Note – Do not use freshly cooked rice for this recipe. Use leftover rice from the day before, or alternatively, if you

don’t have the time, prepare the rice and spread it out on a tray. Place in the refrigerator f or 2 hours. This should

help dry the rice and prevent it from sticking together.

Ingredients:

2 tbsp vegetable oil

2 cups cooked jasmine rice

1 clove garlic, minced

4 long chillis, chopped

1 cup button mushrooms, chopped

1/2 cup green beans, chopped 1 cup onion, chopped

1 carrot, julienned

1/4 cup spring onions, thinly sliced

2 tbsp basil leaves

Sauce mixture:

3 tbsp mushroom soy sauce

1 tbsp lime juice

1/2 tsp white pepper, ground

1/2 tsp sugar

Garnish:

1 tomato, diced, for garnish

1 cucumber, sliced, for garnish

Preparation:

1. Heat oil over medium heat and fry garlic and chilli until garlic is light brown.

2. Stir in onions, green beans, carrot, spring onions, and mushrooms. Cook for 1 minute.

3. Stir in rice and fry 1 minute.

4. Add sauce mixture and stir until evenly distributed.

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5. Add basil leaves, stir, and remove from heat.

6. Serve garnished with tomato and cucumber.

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Vegetarian Khao Soy