Wednesday, May 18, 2005

Simple Thai Meal for Two

These recipes were initially adapted from the original Thai recipes so that I could use up some leftover basil. Then I realized that I did not have galangal either so I used plain ginger instead–worked just as well. And as some of the ingredients are common between both dishes the prep time goes down.

Rice Noodles with Thai Pesto

Ingredients:

1⁄2 cup fresh cilantro
1⁄2 cup fresh basil
1 Tbs. garlic
1 Tbs. ginger
1 Tbs. Sriracha Chili Garlic Paste (any generic Thai Chilli Garlic Paste will do - though we love the Sriracha sauce))
1⁄4 cup vegetable oil
1 tsp. salt
2 tsp. sugar
1 Tbs. fresh lime juice
4 oz. Rice Noodles

Method:

1. In a blender or food processor, purée the cilantro, basil, garlic, ginger, chilli garlic sauce, vegetable oil, salt, sugar and lime juice. Scrape down the sides and process until smooth.
2. Bring a large pot of water to a rolling boil. Add the noodles and cook for 3-5 minutes until noodles are soft, cooked through but still firm and al dente, not mushy. (Check firmness frequently, as you would regular pasta.) Drain water from the noodles.
3. Immediately place the warm noodles in a serving bowl and toss with the pesto mixture.


Sweet & Sour Tofu Stir-Fry

Ingredients:

14 oz. firm tofu, strained and cut into 1⁄2” cubes
2 Tbs. soy sauce
2-4 cloves garlic, finely minced
1 1” piece fresh ginger, finely minced
1-2 Tbs. Sriracha Chili Garlic Paste (any generic Thai Chilli Garlic Paste will do)
1 Tbs. vegetable oil 1 medium sized onion, cut into 1⁄2” chunks
1 green bell pepper, cut into 1⁄2” chunks
1 red bell pepper, cut into 1⁄2” chunks
1 (8 oz.) small can pineapple pieces, drained (Optional)
3 Tbs. Brown Sugar


Method:
1. While you are cutting up the vegetables, place the tofu in a small bowl with the soy sauce, garlic, ginger and chili garlic sauce to marinate.
2. Heat the oil in a large wok or skillet over medium high heat. Add the onion and stir-fry for 3 minutes. Add the tofu and stir-fry for 3-5 minutes. Add the green and red peppers and the pineapple (if using) and stir-fry for an additional 5 minutes. Sprinkle brown sugar on top and let it caramelize. Stir and garnish with cilantro before serving.

1 comment:

emily from blog articles said...

Dear Anyesha,

I recently launched a blog articles site exclusively for bloggers ... built entirely from articles submitted by bloggers.

We all know that the best content on the web is produced by bloggers ... unbiased first hand knowledge, experiences and opinions. Nothing to sell and no hidden agendas!

As a seeker of information or article content, you have access to this vast source of interesting and informative articles. As a contributor, you get the recognition of having your article published and seen by thousands of web users. The pride and satisfaction of seeing your article published in a prestige directory is hard to beat.

Not all of us are gifted with the ability to write to professional standards of grammatical correctness ... as a result, many bloggers don't bother to have their articles published.

We welcome an informal style of writing that matches your personality and fits in with your article content. We welcome articles that are uniquely based on your personal knowledge, experiences and opinions. All we ask is that your articles do not contain vulgar language, incite hatred or generally offensive.

All this is absolutely free ... please come over and have a look at our blog articles directory for yourself.

Best Regards
Emily

p.s I enjoyed reading your Simple Thai Meal for Two blog.