With over 150 authentic Thai recipes, including egg rolls, mee krob, fried fish cakes (tawt man plah), tom yum gy (sour and spicy shrimp soup) and Thai iced tea.
An excellent introduction includes photos of exotic ingredients with descriptions.Each recipe is beautifully photographed in traditional Thai settings. Full page color photographs, written in English with a Thai translation of each recipe.
These dried rice vermicelli noodles are known as sen-mee in Thai, may-fun in Chinese, or mee hoon in Malay. The most famous Thai dish featuring this ingredient, is the unusual Mee Krob in which the dried noodle is quickly fried in hot oil until it puffs up and then tossed in a sweet and sour sauce.
For other dishes this type of noodle is pre-soaked in room-temperature water for 20 minutes before cooking. Cooking can be as simple as dunking in boiling water for 2-3 seconds or stir-frying. Try seasoning these noodles with oyster sauce, fish sauce and combining with meat, tofu, and green vegetable for a quick, inexpensive one-plate meal.
Mee Krob is a Thai noodle snack made from golden crispy rice noodles topped with a sweet and sour sauce and combined with shrimp, scallions and fried tofu. The sauce is lightly salty with the addition of fish sauce and a touch sour with the addition of lime juice.
If the noodles are very fine, fry in oil until crisp and golden, then drain. If the noodles are thick, soak 15 minutes in water, drain well, and then fry a few at a time.
Heat 1/4 cup oil in a frying pan. Fry the garlic and shallot until fragrant, then add the pork and shrimp, seasoning with fermented soybeans, vinegar, fish sauce, sugar, dried chillies. When thick, add the lime juice. Mix and season to obtain a sweet, sour, and salty flavor.
Reduce the heat, add the noodles and continue turning in the sauce until they stick together; then, add the beancurd; mix, and spoon onto plates.
Sprinkle with the pickled garlic, chilli, thinly sliced kaffir lime rind or add coriander leaves more. Place bean sprouts and Chinese chives on the sides of the plates.