Take a tip from Thai street vendors and have all your ingredients lined up next to the stove so you can work quickly and continue to move the ingredients around in the wok nonstop. Unsalted peanuts would make a crunchy topper to this dish for added texture.
8 oz pork loin cutlets, trimmed and cut into ½-inch-wide strips
2 cups chopped baby bok choy
1 small red bell pepper, cut into thin strips
2 large eggs, beaten
1/2 cup thinly sliced green onions, divided
1 cup fresh bean sprouts, divided
1 tbsp dried shrimp, coarsely chopped
1/4 cup chopped fresh cilantro
1 lime, cut into quarters
In a large bowl, combine noodles with enough very hot tap water to cover. Soak until pliable, about 30 minutes. Drain and set aside.
In a small cup, combine tamarind, fish sauce, sugar and 1 tbsp hot water and stir to dissolve; set aside near the stove.
In a wok or large sauté pan on medium-high, heat oil. Add garlic and chile pepper and stir-fry until fragrant, 10 seconds. Add pork and stir-fry for 1 minute. Add bok choy and bell pepper and stir-fry until tender, 2 minutes.
Push meat and vegetables to the side of the wok. Add eggs and stir-fry until just cooked, 1 minute.
Add noodles and fish sauce mixture to the wok and stir-fry everything together until the noodles sear in places and soften a little, 1 to 2 minutes. Add ¼ cup onions, ½ cup bean sprouts and dried shrimp and stir-fry for 1 minute. Divide among bowls and top with remaining ¼ cup onions, ½ cup bean sprouts and cilantro. Serve with lime wedges.
In Latin America, a picadillo usually consists of finely chopped well-seasoned meat and vegetables served alongside a bed of rice. Here, we've transferred the concept to the soup pot to spice up your cold winter nights.
Black Forbidden rice gets its name from ancient China, where the dark-hued grain was banned from commoners and reserved strictly for royalty and nobility. Today, it can be found in local markets and ethnic grocery stores, and is commonly used in Thai cooking and is perfect in this black rice salad!
Fish cakes in Thailand are often augmented with tapioca flour to make them sturdier; I opt for healthy, protein-rich quinoa instead. These make a great appetizer or can be served as a main course with noodles or rice. When preparing your quinoa for this recipe, use a ratio of 1 cup quinoa to 12/3 cups water – this ensures your fish cakes don’t get soggy. Do try the dipping sauce – just a little gives the fish cakes a sweet-tangy bite.
Baking these spiced meatballs on a rack allows the fat to drip away, which keeps them from sitting in their own juices and becoming greasy. For easy cleanup, line the baking sheet with foil to catch the drippings. Be gentle when mixing and shaping the meatballs – packing them tightly makes them too dense and tough.