Thai Rice Bread Recipes

EASY THAI FRIED RICE NOODLES

Steps:

• Gather the ingredients.
• Mix together cornstarch with soy sauce until well combined.
• Marinate the chicken in the cornstarch-soy sauce mixture, coating all over. Set aside.
• Gently boil rice noodles for 2 to 5 minutes (depending on the thickness and brand of the noodles), or until noodles are soft enough to eat but still firm and a little bit crunchy (they will finish cooking later).
• Drain and briefly rinse with cold water to keep from sticking. Set aside.
• In a small bowl, combine chicken stock, soy sauce, fish sauce, lime juice, dark soy sauce, sugar, and chili sauce or cayenne. Stir well to dissolve sugar. Set aside.
• Heat a wok or large frying pan over medium-high heat. Add 2 tablespoons oil and swirl around; then add the garlic, galangal or ginger, chicken (together with the marinade), mushrooms, and a few tablespoons of stock. Stir-fry 5 minutes. When pan becomes dry, add a little more chicken stock, 1 to 2 tablespoons at a time.
• Add the bell pepper and stir-fry another 1 to 2 minutes. Add the reserved noodles plus stir-fry sauce. Using two utensils, lift and turn the noodles or use a tossing motion, like tossing a salad. Keep the heat turned up. Stir-fry in this way until the sauce is well distributed throughout the noodles, 1 to 2 minutes.
• Add bean sprouts, continuing to stir-fry another minute.
• Remove from heat and taste-test for salt and flavor, adding 1 tablespoon more fish sauce or soy sauce if not salty or flavorful enough. If too salty, add another squeeze of lime juice.
• To serve, lift noodles out of the wok or frying pan and mound in a bowl or serving platter. Sprinkle with the sliced green onions and chopped cilantro. A wedge of fresh lime squeezed over just before eating also is delicious.

EASY RICE BREAD

Steps:

• To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined.
• Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined.
• Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter.
• Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.

THAI-STYLE FRAGRANT RICE

Steps:

• Rinse the rice under cold water. Combine the rice, water, coconut milk, ginger, soy sauce, lemongrass, and curry leaves in a saucepan and stir. Bring to a boil over medium heat; reduce heat to low and simmer uncovered until rice is tender, about 10 minutes. Fold the basil into the rice. Serve immediately.

THAI RICE

Steps:

• Heat oil in large nonstick skillet over med high.
• Add onion and next 4 ingredients; saute 3 min or til onion is tender.
• Add rice; saute 1 minute.
• Stir in broth, rind and salt; bring to a boil.
• Cover, reduce heat and simmer 45 min or til rice is tender.
• Remove from heat and let stand 10 minute.
• Stir in cilantro.
• Serve with lime wedges.

KHAO TOM (THAI RICE SOUP)

Steps:

• In a large saucepan combine stock with gingerroot, shallots, lemon grass, rice and salt to taste.
• Bring to a boil and simmer, stirring occasionally, for 20 to 30 minutes, or until soup is a porridge-like consistency.
• Remove and discard lemon grass. Add the pork, cilantro, fish sauce and lime juice and simmer 5 minutes more.
• Garnish with scallions and cilantro.