Pad Tuwa ngog

Ingredients

3 cloves garlic, chopped
2-3 fresh Thai chile peppers
2 tablespoons vegetable oil
2 cups bean sprouts
1 tablespoons fish sauce
1-2 tablespoons soy sauce
2 tablespoons oyster sauce (option)
1 teaspoons sugar
1/3 cup green onion
1 cup fresh tofu,cut

Method
1.Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste.Set aside in a small bowl.
2.In a wok, heat the oil on medium heat.Add chile paste mixture and stir.
3.Add the tofu and the bean sprouts when the garlic starts to brown.Stir to get the bean sprouts somewhat cooked.
4.Season it with fish sauce,soya sauce,oyster sauce and sugar, using more or less as you prefer.
The bean sprouts shouldn't take long to cook.
5.Add the green onion and stir quickly.
6.Turn off the heat and pour on a plate immediately.
7.Serve with hot rice.

Taab pad kra pao

Ingredients

1 whole head of garlic cloves, chopped
10-12 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups fresh liver,cut into bite-size
3 tablespoons fish sauce
2 tablespoons soy sauce
3-4 teaspoons sugar
1/4 cup fresh Thai holy basil leaves
1 cup Chinese chive flowers,cut
1/3 cup green onion


Method

1.Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste.Set aside in a small bowl.
2.In a wok, heat the oil on medium heat.Add chile paste mixture and stir.
3.Add the liver when the garlic starts to brown.Stir to get the liver somewhat cooked.Add the Chinese chive flowers and stir to cook them.
4.Season it with fish sauce,soya sauce and sugar, using more or less as you prefer.The Chinese chive flowers shouldn't take long to cook.You want the flowers to just cook,but not overcook and still retain their crunchiness.When the color turns bright green,it indicates that they are cooked.
5.Add the green onion and Thai holy basil leaves and stir quickly.
6.Turn off the heat and pour on a plate or bowl immediately.
7.Serve with hot rice.

Moo Pad Kra Pao

Ingredients

1 whole head of garlic cloves, chopped
10-12 fresh Thai chile peppers
3 tablespoons vegetable oil
2 cups pork or chicken,cut into bite-size
3 tablespoons fish sauce
1 tablespoon soy sauce
2 tablespoons oyster sauce (option)
2-3 teaspoons sugar
1/4 cup fresh Thai holy basil leaves
1/3 - 1 cup yard long beans(tua fak yaao),cut short

Method

1.Coarsely pound the Thai chile and garlic in a mortar and pestle to form a coarse paste. Set aside in a small bowl.
2.In a wok, heat the oil on medium heat. Add chile paste mixture and stir-fry until the garlic begins to brown.
3.Add the pork or chicken and stir until done (be careful not to overcook the meat)and then add the yard long beans,and keep stiring for about few minutes.
4.Season it with fish sauce,soy sauce,oyster sauce(option) and sugar, using more or less as you prefer.
5.Add Thai holy basil, and stir-fry quickly.Remove from heat, transfer to dish, and serve with hot rice.
6.Enjoy!