Hot Pork and Shrimp Glass Noodles

This dish is based on one I had at a work BBQ a few weeks ago. Made by a lovely Thai woman and served cold as a salad, it was my favourite food of the day! I have tried to recreate it here - but I think I am still missing something... if I see her again, I'll be sure to get a full recipe!

Don't get me wrong, it was still really tasty... it just wasn't exactly the same. And I can't figure out quite what I need to change... But I'm sure I'll have fun trying to work it out!

Advance notice - I'll be getting Scottish Scran 3 out to you any day now... I'll give you a clue... it's a trooty affair!

Hot Pork and Shrimp Glass Noodles

Prepare the Dressing...

• Juice of 2 lemons
• 4 tbsp fish sauce
• 1 tsp maggi sauce (or dark soy if you can't get maggi!)
• 1 cloves garlic, crushed
• 1" ginger, finely grated
• 1 tsp dried chilli flakes
• 1 tbsp rice wine
• Soy sauce to taste
• 1 tsp of toasted sesame oil
• 1 tbsp sugar

Mix all the ingredients together and whisk well to combine. Set aside in the fridge until the other ingredients are ready... but make sure you whisk again before using!

And the Rest...!

• 300g bean vermicelli
• 150g raw shrimp, peeled, cleaned and butterflied
• 300g ground pork
• 1 tbsp fish sauce
• 1 cloves garlic, crushed
• 1" ginger, finely grated
• 1/2 tsp dried chilli flakes
• 1 small handful peanuts, roasted and roughly chopped
• 1 tsp of toasted sesame oil
• 3 spring onions (scallions!), finely shredded
• Handful cilantro, roughly chopped
  

Prepare the Noodles...
Boil some water on the stove. Cook the noodles in the water for 4 minutes, or according to the packet - do not overcook or they will fall to pieces later!

Once cooked, run them under cold water to stop them cooking any more and set aside.

Prepare the Base...
Heat a little oil in the bottom of your wok until it is very hot. Crumble in the pork, then stir fry for three to four minutes. Keep it moving!

Add in the ginger, garlic, sesame oil, fish sauce and dried chilli.

Once the pork is cooked add in the shrimp and continue to stir fry until the shrimp are cooked.

Serve!
Take the dressing out of the fridge and give it a wee taste. Does it need anything (a touch more chilli, sugar or salt perhaps? Or maybe it's perfect as it is!)

Place the noodles in a big bowl and pour over half of the dressing (you did remember to give it another stir right?) Use chopsticks (or a pasta server!) to give it a good mix.

Chuck the peanuts, cilantro, scallions, pork mix and the rest of the dressing on top and combine well.

Mmmmm... gotta love that porky noodle goodness!!!

Sending this over to Kitchenetta of Got No Milk who is hosting this week's Presto Pasta Night!

Thai Spiced Tuna Cakes

I had some mashed potato left overs a few days ago and was going to use it to make crab croquettes. But then I used the crab meat to make a rather lush Vietnamese Noodle Salad - and my plan for crab croquettes was transformed into these Thai-influenced tuna cakes.

Super quick, super easy and very tasty!

Thai Spiced Tuna Cakes

Made about 12 cakes

• Left over mashed potato (about 1.5 cups I think!)
• 1 tin of tuna, drained
  
• 1 spring onion, shredded
  
• 1" piece ginger, grated
  
• 2 cloves garlic, crushed
  
• 2 Thai red chillies, finely chopped
• The zest of 1 lime
  
• 3 tbsps white flour, plus extra for dredging
  
• Handful cilantro, roughly chopped
• Oil for shallow frying

How easy is this...?
Mix together all the ingredients, except the tuna (and the dredging flour and oil!) and mix until well combined. Flake the tuna into the mix, and gently combine - try to leave some decent sized bits!

Pinch off a ball of the mixture, flatten with your hands, and dredge in flour - shaking off the excess. Fry in an oiled medium heat pan for 3/4 minutes each side, or until nicely browned.

Serve with the dipping sauce of choice - I used sambal brandal, but sweet chilli sauce,, or even just a squeeze of lime juice would work just as well - it all depends on what you fancy!!

Thai Green Curry with Chicken and Peppers!

Well, here we go - that ubiquitous favourite, popular in restaurants, gastropubs and even my local Chinese takeaway...

Ladies and Gentlemen, won't you please pick up your cutlery for...

Thai. Green. Chicken. Cuuuurrrrrrrrry!!!!!!!!!

But seriously - this is one of those dishes where there is a reason why it is so popular. It is gorgeous, a perfect fit for the four fundamentals of Thai cuisine: hot, salty, sweet and sour.

And ever so easy to make (especially with the help of my old friend Mae Ploy!) With a food processor, making curry paste is one of the easiest and quickest things in the world. However, it can also get expensive if you have to buy all the ingredients from scratch, and many pre-made Thai curry pastes are excellent, quick and cheap! (I'm starting to feel like Delia now... must shut up!) Anyway, enough of the self-justification for buying something that isn't completely 'from scratch' ;)

Thai Green Curry with Chicken and Peppers!

Serves 4-6 depending on portion size!

• 4 chicken breasts, diced
• 1 red pepper
• 1/2 courgette, cut into chunks and fried over a very hot heat for a few minutes
• 1/2 aubergine, cut into chunks and fried over a very hot heat for a few minutes
• 3 lime leaves, shredded
• 1 clove garlic, crushed
• 1" piece ginger, grated
• 3 tbsp curry paste
• 1 400ml tin coconut milk, or two small ones
• Oil to fry

Heat oil in a hot wok, add 2 tablespoons of curry paste and fry for about 30 seconds. Add the chicken and fry until opaque. At this point add the ginger, garlic, lime leaves, any solids from the coconut milk and the remaining paste. Fry for another couple of minutes.

Stir in the remaining coconut milk and the red peppers, then turn to a simmer. Allow to simmer uncovered for about 6 minutes - until the peppers are slightly softened, but still have a good 'bite'.

Add the aubergine and courgette, simmer for another couple of minutes and serve over steamed rice.

How easy was that!

Store Cupboard Cooking Day 11

Home Coming Thai Noodle Soup!

I survived!

I have just returned from a week's skiing in Obertauern, Austria - and have made it home pretty much in tact... although I do have some very attractive bruises. Especially on my butt from where A pushed me off the chairlift... (apparently it was an accident...)

So now I'm home, washing done, cats treated and mollycoddled to make up for the neglect. It's after midday, and I'm in my PJs, about to start looking through my Google reader to see what new fabulous recipes have been concocted in my absence. (Current unread sat at 237!)

But before I do, here's a quick post of some thai noodle soup I made last night when I got home. After the stodge of Austrian cuisine, I was desparate for something light and spicy! Which isn't to say I didn't enjoy the stodge - more to follow on that later (homemade cheese spatzel with roast onions anyone??)!
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Oops... I got sidetracked! And now it's no longer Sunday, but Monday night - and I have even survived the first day back to work! Still not had a chance to catch up on my food blogs though...

Anyway - back to the recipe... and I'm going to send this over to Ruth at Once Upon a Feast for Presto Pasta Night!

Thai Chicken Noodle Soup

Makes one huugge bowl - or two normal sized ones...

• 1 large banana shallot, halved and finely sliced
• 1 small clove garlic, crushed
• 1/2 teaspoon ginger, grated
• 1 tbsp thai curry paste (I used green, but anyone would do!)
• Half a red pepper, sliced
  
• 1 chicken breast, finely sliced
• Handful of mushrooms, quartered
• 1 small courgette, sliced and halved!
• 165ml tin coconut milk
  
• 350ml chicken stock
• 1 portion rice noodles
  
• 1 thai red chilli, sliced
• Small handful cilantro, roughly chopped
• fishsauce to taste
  
• light soy sauce to taste
• lime juice to taste
  

Heat a small glug of olive oil in a pan, then gently fry the shallot, ginger and garlic for a couple of minutes, then add the mushrooms and thai curry paste and fry til done.

Meanwhile, cook noodles according to packet, drain and rinse.

Chuck in the rest of the veg, the stock, coconut milk and the chicken. Bring to the boil, reduce heat to a simmer, and cook for 5 minutes, or until chicken is done.

Add noodles, taste and adjust seasoning with fish sauce and soy sauce. Dish up and garnish with the red chilli and cilantro and a squeeze of lime juice!