THE EVERYTHING® THAI COOKBOOK (41 page)

1½ cups thinly sliced red cabbage

1 tablespoon brown sugar

1 clove garlic, minced

2 tablespoons vegetable oil

cup rice wine vinegar

¼ teaspoon ground ginger

½ teaspoon red pepper flakes

3 tablespoons smooth peanut butter

2 tablespoons water

1 tablespoon soy sauce

1 cup bean sprouts

1. Cook the pasta according to package directions. Drain and rinse under cold water. Place the pasta in a large mixing bowl and add the green onions, carrots, and cabbage.
   
2. In a small mixing bowl, thoroughly combine all the remaining ingredients except the sprouts.
   
3. 3. Pour the dressing over the pasta and vegetables; cover and refrigerate for at least 2 hours or overnight.
   
4. 4. Just before serving, toss in the bean sprouts.
   

2 whole boneless, skinless chicken breasts, cut in half

1 recipe Asian or Thai Marinade (see recipes in Chapter 1)

1 unbaked pizza crust

¼—
cup peanut or hot chili oil

1½ cups fontina cheese

1½ cups mozzarella cheese

4 green onions, trimmed and thinly sliced

1 medium carrot, peeled and coarsely grated

1½ cups bean sprouts

½ cup coarsely chopped dry-roasted peanuts

cup chopped cilantro leaves

1. Place the chicken breasts in an ovenproof dish. Pour the marinade over the chicken, turning to coat thoroughly. Cover and refrigerate for at least 8 hours. Let the chicken return to room temperature before proceeding.
   
2. Preheat oven to 325 degrees. Bake the chicken for 30 to 40 minutes or until cooked through. Remove the chicken from the oven and let cool to room temperature. Shred the chicken into very small pieces; set aside.
   
3. Prepare the pizza dough according to package directions.
   
4. Brush the dough with some of the oil. Top the oil with the cheeses, leaving a ½-inch rim. Evenly spread the chicken, green onions, carrot, bean sprouts, and peanuts on top of the cheese. Drizzle a little oil over the top.
   
5. Bake according to package directions for the crust. Remove from oven, sprinkle with cilantro, and serve.
   

1 recipe of Thai Marinade (see recipes in Chapter 1)

1 (2-pound) flank steak, trimmed

1 recipe of Peanut Dipping Sauce (see recipes in Chapter 2)

1. Quickly rinse the steak under cold water and pat dry. Place the steak in a large Ziplock bag along with the marinade. Turn the meat until it is well coated with the marinade on all sides. Refrigerate overnight.(Let the steak return to room temperature before cooking.)
   
2. Preheat a broiler or grill. Cook the steak, turning once and basting with the remaining marinade, until done to your preference
   
3. 3. Remove the meat from the grill, cover it with foil, and let it rest for 5 minutes to let some of the juices reabsorb. To serve, thinly slice the steak across the grain. Pass the peanut sauce separately.
   

2 tablespoons vegetable oil

1 medium onion, chopped

1 (1-inch) piece of ginger, peeled and minced

1—3 serrano chilies, seeded and minced

1 cup water

1 pound chopped canned tomatoes with the juice

1 teaspoon salt

1 teaspoon sugar

1. In a large saucepan, heat the oil over medium heat.
   
2. Add the onion and ginger and sauté for 2 minutes.
   
3. Add the chilies and continue cooking 1 minute more.
   
4. Stir in the water, tomatoes, salt, and sugar. Reduce heat to low and simmer for at least 30 minutes.
   

garlic clove, minced

cup fish sauce

2 tablespoons cream sherry

3 tablespoons rice vinegar

2 teaspoons brown sugar

2 teaspoons minced gingerroot

2 (1-inch-thick) pork chops

1. In a small saucepan, over medium heat, bring the garlic, fish sauce, sherry, vinegar, brown sugar, and gingerroot to a boil. Remove from heat and allow to cool to room temperature. (You can also put the marinade in the refrigerator to cool it.)
   
2. Place the pork chops in a plastic bag and pour in the marinade, making sure to coat both sides of the chops. Let the chops marinate at room temperature for 15 minutes.
   
3. Pour the marinade into a small saucepan and bring to a simmer over medium-low heat. Cook for 5 minutes.
   
4. Grill the chops on a hot grill for 5 to 6 minutes per side for medium.
   
5. Serve the chops with the marinade drizzled over the top.
   

1 clove garlic, minced

3 tablespoons bread crumbs

1 pound ground beef or ground turkey

¼ cup chopped cilantro

¼ cup chopped basil

¼ cup chopped mint

2 tablespoons lime juice

1 teaspoon sugar (optional)

3 shakes Tabasco

1. In a medium-sized mixing bowl, combine all the remaining ingredients.
   
2. Using your hands, gently mix the ingredients together and form 4 patties.
   
3. Season each patty with salt and pepper.
   
4. Grill the patties to your liking, about 5 minutes per side for medium.
   

Serving Marinades

If you are going to use a marinade as a sauce, make sure to bring it to a boil after the marinating foods have been removed. Otherwise, reusing the marinade can make you sick (e.g., food poisoning).

6 (4–6 ounce) lobster tails

Olive oil

Cracked black pepper

3–4 whole lemongrass stalks, bruised

Salt to taste

1. To prepare the lobster tails, lay each tail flat-side down (shell up). Using a sharp knife, cut through the shell and halfway through the meat lengthwise. Use your fingers to pull the meat away from the membranes and the inner shell, then invert the meat until it sits on top of the shell instead of being surrounded by it.
   
2. Brush the lobster generously with olive oil and sprinkle with black pepper. Place the lemongrass stalks in a Tuscan herb grill.
   
3. Heat grill to medium-high heat. Place the herb grill on the main grill grate and place the lobster tails on top, meat side up. Close the lid of the grill and cook for 7 to 8 minutes. (The shells should be bright red and the meat quite firm.)
   
4. Turn the lobster tails over and continue cooking for 2 to 3 minutes.
   
5. Sprinkle with salt and serve.