Favorite Thai Dish?

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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Favorite Thai Dish?

Postby Tiffy-o on Mon Jan 28, 2008 8:47 am

I've been addicted to red curry and chicken for years and I find that no matter where I go (thai, of course) I get it! I'm looking to branch out, and I'm pondering my options. Help?

**Had Pad Thai with tofu the other day and it was pretty yum!
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Postby ValkyrieWench on Mon Jan 28, 2008 1:28 pm

Any sort of Thai lettuce wraps with peanut sauce to dip them. They're to die for :D
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Postby KC Observer on Thu May 01, 2008 10:56 am

Thai flied lice is pretty dern good
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Postby PantyGnawer on Thu May 01, 2008 11:11 am

Anything that doesn't have kaffir lime leaves in it. So many thai dishes seem to use them. I think its the worst taste ever.
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Postby Auntie Blackbeard on Thu May 01, 2008 11:32 am

Oi be most parrrshul to pad thai an' veggie spring rolls meself .
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thai curry

Postby bigblukiwi on Mon May 26, 2008 4:43 pm

I find that a dish to sharpen any pallet is Thai Italian. Just add a pound of dried red chilli to any pasta dish.

:fsm_float:
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Re: thai curry

Postby Tiffy-o on Sat May 31, 2008 12:36 pm

bigblukiwi wrote:I find that a dish to sharpen any pallet is Thai Italian. Just add a pound of dried red chilli to any pasta dish.

:fsm_float:


That I could probably do. I'm Italian, and everytime I try to make anything but Italian food, the dish inevitably tastes italian. Something to do with too much basil or so, hehe.

I love spicy things--maybe I'll make that two lbs... :mrgreen:
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Postby bigblukiwi on Sat May 31, 2008 4:05 pm

I think two pounds may be a tad too much chilli for me but I'm willing to give it a go. On the subject of recipes I've just discovered a great one for making your own Pasta called thick spagetti.

Make up your usual pasta dough then make macaroni (I won't include that method as you all know how to do that don't you).

With the remainder of the dough left from making the holes in the macaroni, roll out a long thread of dough just the right thickness and cut into the correct length pieces. Insert these into the holes of the macaroni, after brushing them with milk so they'll stick. Wallah !! Thick Spagetti. Tastes just delicious!

Praise be to the FSM for revealing such a simple method of making my favourite dish (any kind of Pasta)

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Re: Favorite Thai Dish?

Postby dusty_tuddle_jlee on Sun Jun 08, 2008 3:21 am

oh speaking of thai i had that tonight.
i had somesort of chow mein soaked in a citrus tangy maranade into the noodles with bean sprout and other stuff
um yellow and green curry, green is like the spiciness of jalepenos.
and pineapple fried rice, my favorties!!!!!!!!!!!!!!!!!!!!!!
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Re: Favorite Thai Dish?

Postby travellingfay on Thu Jul 10, 2008 12:23 pm

Green curry is absolutely yummy too!

Other favourites include:

Gai Pad Med Mamuang Himapan (chicken with cashewnuts, chili peppers stirfried with capsicums and onions.)

Som Tam (Papaya Salad, made with grated unripe papaya, chili, dried shrimps, lime etc etc - yummy like a yummy thing)

Krathong Thong (minced sweet corn and chicken, served in a little crunchy waffle-type cup)

Larb (minced pork with lime and chili as a salad)

Oooh, and Massaman curry is also pretty tasty!

Mmmmm Thai food!
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Re: Favorite Thai Dish?

Postby bigblukiwi on Thu Jul 10, 2008 2:50 pm

Hey girls, stop all this talk of delicious Thai food. It just makes me want to jump on the next plane a go there ! Of course I could just learn to cook it myself and save all that CO2. Probably best !
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Re: Favorite Thai Dish?

Postby bigblukiwi on Thu Jul 10, 2008 2:51 pm

Forgot to :worship:
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Re: Favorite Thai Dish?

Postby Crundy on Mon Jul 21, 2008 5:37 pm

My favorite pad thai recipe:
http://www.bbcgoodfood.com/recipes/4397/pad-thai
Otherwise, just a good red thai curry paste from an oriental supermaket, meat, veg, and coconut mik for a simple red curry.

Oh, and salted duck eggs. A very VERY aquired taste, but worth it:

1) Dissolve salt in warm water and let cool. As a guide, you will need 1oz salt and 1 cup water per egg you are salting
2) Seal your unshelled, uncooked eggs in a jar and cover with the salt solution
3) Leave for 3-4 weeks.

The salt will permeate the shells and make the yolk firm and the white thick. Salted eggs keep for about a month in the fridge. To cook, just steam or boil for 20 minutes and then split in half (the shell will be softer) and eat with congee or a simple stir fry.
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Re: Favorite Thai Dish?

Postby bigblukiwi on Mon Jul 21, 2008 7:24 pm

make yur own Thai Curry paste - it's easy and delicious and fresher.

the eggs sound great ! :worship:
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Re: Favorite Thai Dish?

Postby Crundy on Wed Jul 23, 2008 8:33 am

I have made red paste before, but it's quite a lot of effort to get good, fresh ingredients (without having an oriental supermarket nearby) and to make the paste by hand (pestle and mortar) which makes the best paste. If you're going to scrimp on that then you may as well get a good quality premade one.
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