HOT THAI RECIPES

Steps:

• To Make Sauce In a mortar and pestle, grind the garlic until fine and smooth. Add the red been curd and juice and continue to mash them until smooth. Add in the toasted sesame seed and crush them lightly. Transfer the paste into a pot and add in the remaining ingredients; sriracha, tomato sauce, brown sugar, soy sauce, oyster sauce, sesame oil and water, stir to mix well. Heat up the sauce in medium heat until it starts to boil, then reduce heat to simmer for 3 mins. Remove from heat and the sauce is ready for dipping. To Serve Bring the pork/chicken stock to boil, add ingredients in your order of preference. Cook and dip in Thai suki dipping sauce as you go.

Steps:

• Soak the noodles in a bowl of warm water until soft enough to separate, about 10 minutes. Mix the fish sauce, sugar, chili sauce and lime juice in a separate bowl. When the noodles are soft, drain and return to the bowl. Put the bowls and other ingredients next to the stove (this dish cooks quickly).
• Heat a wok or large skillet over high heat until very hot. Add the vegetable oil, then add the shrimp and stir-fry until pink, about 2 minutes. Transfer the shrimp to a bowl using a slotted spoon; leave the oil in the pan. Add the garlic and tofu to the pan; stir-fry until just golden. Add the noodles and 1/4 cup fish-sauce mixture; stir-fry until the noodles absorb the sauce, about 3 minutes. Add up to 1/4 cup water if the noodles seem dry, but don't let them become mushy.
• Add the radishes, scallions and 1/4 cup peanuts; toss to combine. Stir in the remaining fish-sauce mixture. Taste and adjust seasoning (you can add more water, lime juice or fish sauce).
• Return the shrimp to the pan and heat through, about 2 minutes. Transfer the mixture to a platter; top with bean sprouts, jalapenos and the remaining 1/4 cup peanuts. Serve with lime wedges.