Episode 056: Traditional Thai Cooking

In this episode, our special guest, Teddy Andrion, reveals some of the secrets (and fundamentals) of traditional Thai cooking. He also gives us some really good pointers on ingredients you could grow yourself, the marks of a truly authentic Thai restaurant, and etiquette when eating Thai food. This episode was fun to record, and I learned a lot; I’m sure you will too!

Teddy was generous enough to share a few of his actual recipes with the Master of None listeners, so I have included them below.

PLEASE NOTE: *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness*

Pad Thai Noodle:
INGREDIENTS:
-flat rice noodles also known as rice sticks (8-12oz.)
-4 Tbsp. soy bean oil or peanut oil (can substitute with vegetable oil)
-4  cloves minced garlic
-1/2 sliced white onion
- 2 eggs
-10oz. extra firm tofu, cubed
-fresh bean sprouts (throw a handful in, frankly I don't like em)
- green onions (for garnish)
-crushed peanuts (add to your taste)
- 1 lime, wedged
-cilantro , chopped
PROTEINS: (choose your preferred protein; traditionally it would be cooked with both shrimp and chicken)  
-10 oz. shrimp (uncooked)
-10 oz. skinless chicken breast meat (thinly sliced)
SAUCE:
-4 Tbsp water
-3 Tbsp palm sugar (brown sugar may be used)
-4 Tbsp tamarind paste
-2 Tbsp fish sauce
Cooking Instructions:
1. Soak rice noodles in warm water for 10-12mins.
2. In a  sauce pan, stir in palm sugar and water set at low heat.
3. Add tamarind paste and fish sauce. Reduce for 10mins. Set aside.
4. Add oil in wok on medium heat.
5. Add tofu and cook until golden brown.
6. Push tofu to the side then add eggs. stir fry.
7. Turn up the heat to high and add garlic, white onion and choice proteins; stir fry until cooked.
8. Add pad thai sauce. stir fry.
9.Add noodles and fry until well ingredients are well mixed.
10. Top with bean sprouts, green onions, cilantro and peanuts.
11. squeeze a little lime on the noodles and if you like spicy food chop up a few thai chili peppers or birds eye chili peppers.
Enjoy!
Notes:
This sweet, sour, salty and spicy dish is meant to be cooked quickly and served immediately after cooking. Try to get all the right ingredients to get that authentic pad thai taste. Tamarind paste is hard to come by in some regions so a common substitute could be rice vinegar. For people who can't or won't use fish sauce, there is always soy sauce (just don't call it Pad thai anymore). There is always the pre-made sauce available online. Hope you enjoy this recipe!

Prik nam pla (spicy thai sauce)
INGREDIENTS:
-10 Tbsp. fish sauce
-birds eye chili peppers or thai chili peppers chopped or minced (do not get rid of the seeds)
-3 Tbsp. brown sugar (can be substituted with regular sugar)
-2 cloves of minced garlic
- 1/2 big lime
Instructions:
1. Mix all ingredients into a jar. BOOM! Done!
notes:
Prik Nam Pla is a condiment that you will see in every Thai restaurant. Its as common as ketchup is at a Mcdonalds. You could spoon some of this sauce on any Thai food. I've seen this dish minimized to just fish sauce and chili peppers, which still adds great flavor to dishes. As you could tell from the ingredients this sauce hits every dimension of Thai food's spectrum of flavors. Use this sauce sparingly since it is a pretty salty and spicy condiment. Like I said in the podcast, if a "Thai" restaurant doesn't have it and more so doesn't know what it is, just walk away. Turn around and go out the same door you came in through and never look back. I guarantee that you will not be missing out. Enjoy!

Kung Chae Nam Pla (Spicy Raw Shrimp soaked in lime and fish sauce)
*read notes before making this dish
Ingredients:
-10 large shrimp (butterflied and cleaned)
-fish sauce
-chopped garlic
-chopped chili peppers
-fresh squeezed lime
-palm sugar (regular sugar could be used to substitute)
-cilantro, lightly chopped
-Chopped cabbage (optional)
Instructions:
1. place shrimp, tail facing out, on a plate (this is more for presentation. As an option you could use cabbage as a bed for the shrimp)
2. Mix ingredients in a separate bowl.
3. Pour sauce on top of the shrimp. Garnish with cilantro. serve cold.
enjoy!
notes:
 This dish also features all the dimensions of Thai food. Now there is nothing wrong with adjusting the amount of ingredients to suit your taste. I personally love a lot of garlic and chili peppers. Note that the lime is what cooks the shrimp meat so take that into account when making the sauce. A tell-tale sign that the shrimp is ready is a white coloring of the meat. Always keep the shrimp cold while handling. There is always a danger in consuming raw foods. You've been warned.