Creamy Pasta From Thailand, Indonesia, and Turkey

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Pad Thai

Image by Ruediger Strohmeyer from Pixabay

This is probably the most popular dish in Thai restaurants around the world. Some versions call for some rather exotic ingredients, but here I present an “Americanized” version with ingredients that should be available almost everywhere.

Ingredients

  • 12 oz (325 g) thin rice noodles
  • 3 Tbs (45 ml) peanut or vegetable oil
  • 3 – 4 cloves garlic, finely chopped
  • 1 cup (250 ml) peeled shrimp, roughly chopped
  • 2 eggs, lightly beaten
  • 3 Tbs (45 ml) fish sauce*
  • 1 Tbs (15 ml) sugar
  • 1 – 2 cups (250 – 500 ml) mung bean sprouts
  • 2 scallions (spring onions, green and white parts, cut into
  • 1-inch (2 cm) pieces
  • 1/4 – 1/2 cup (60 – 125 ml) roasted salted peanuts, finely chopped
  • Crushed red pepper flakes, to taste
  • Chopped fresh cilantro (coriander)
  • 2 – 3 limes, cut into wedges

Steps

  • *Available in finer supermarkets and Asian specialty shops.
  • Soak the noodles in enough water to cover generously for 1 hour.
  • Drain thoroughly and toss with half the oil.
  • Heat the remaining oil in a wok or large, non-stick skillet over high heat until the oil is almost smoking.
  • Add the garlic and cook for 30 seconds.
  • Then give the shrimp and cook 30 seconds.
  • Add the eggs and let sit for 10 to 15 seconds, until they begin to set.
  • Stir to break up any large lumps.
  • Add the fish sauce, sugar, and the drained noodles and stir to combine.
  • Add the bean sprouts and green onion, reserving some of each for garnish, and stir to combine.
  • Transfer to a serving platter.
  • Garnish with the reserved bean sprouts and green onion, chopped peanuts, red pepper flakes, cilantro, and lime wedges. \
  • Serves 4 to 6.

Reproduced by permission of Worldwide Recipes.

Indonesian Fried Noodles (Mie Goreng)

image source by pinterest.com

This is a somewhat “internationalized” version of an Indonesian classic, but it retains all the flavors and aromas that every Indonesian knows.

Ingredients

  • 1 lb (450 g) Chinese mein noodles, or vermicelli or linguine
  • 4 Tbs (60 ml) peanut oil
  • 1 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 1 to 2 (to taste) fresh red chile peppers, seeded and diced
  • 2 pork chops/another meat (optional), meat removed from bone, trimmed and finely diced
  • 1/2 lb (250 g) shrimp, shelled and deveined
  • 3 stalks celery, finely sliced
  • 1 cup (250 ml) finely sliced bok choy or green cabbage
  • Salt and freshly ground black pepper to taste
  • 3 Tbs soy sauce (or to taste)

  • For the garnish:
  • Fried onion flakes (recipe follows)
  • 4 spring onions, both green and white parts, finely sliced
  • 1 cucumber, thinly sliced

Steps

  • Cook the noodles according to package directions until ‘al dente’, or firm to the tooth.
  • Drain and immediately rinse under cold water to stop the cooking.
  • Set aside, Then heat the peanut oil in a wok or large skillet over high heat and fry the onion, garlic, and chile pepper until the onion is soft and golden.
  • Add the pork and the shrimp and stir until cooked through.
  • Add the celery, bok choy, salt, and pepper, and stir for a minute or two.
  • You want the vegetables to be hot but crisp.
  • Add the cooked noodles and continue stirring until the noodles are heated through.
  • Add the soy sauce and pile onto a serving dish.
  • Sprinkle with the fried onion flakes and scallions, and decorate the edge of the plate with the sliced cucumber.
  • Serve immediately.
  • Serves 6 to 8.

Reproduced by permission of Worldwide Recipes.

Turkey Tetrazzin

image source by pinterest.com

I don’t have very many recipes for leftover turkey because I keep using this one. It’s so good you might decide it’s the only one you need too.

Ingredients

  • 8 oz (250 g) dried noodles or fettuccine, cooked according to package directions and drained
  • 2 Tbs (30 ml) olive oil
  • 2 cloves garlic, mashed
  • 3 Tbs (45 ml) chopped fresh parsley
  • 1/2 lb (250 g) fresh mushrooms, sliced
  • 1 bay (laurel) leaf
  • Salt and freshly ground black pepper to taste
  • 6 Tbs (90 ml) butter
  • 2 Tbs (30 ml) flour
  • 1 cup (250 ml) hot chicken or turkey broth
  • 1/2 cup half and half (light cream)
  • 1/4 cup (60 ml) dry white wine (optional, or substitute an additional 1/4 cup (60 ml) broth)
  • 2 cups (500 ml) diced cooked turkey
  • 1/2 cup (125 ml) grated Parmesan cheese

Steps

  • Heat the olive oil in a saucepan over moderate heat.
  • Add the garlic, parsley, mushrooms, bay leaf, and salt and pepper and cook for about 4 minutes, stirring frequently.
  • Place the butter in a separate saucepan and melt over moderate heat.
  • Add the flour and blend well, cooking for about 2 minutes to form a roux.
  • Add the chicken or turkey broth and stir constantly until the mixture thickens.
  • Remove from the heat and add the half and half and wine and stir well.
  • Place the drained cooked noodles in a buttered casserole dish and top with the mushroom mixture.
  • Arrange the turkey on top of the mushrooms, and pour the cream sauce over all.
  • Sprinkle with the Parmesan cheese and bake in a preheated 350F (180C) oven for about 15 minutes.
  • Serves 4.

Reproduced by permission of Worldwide Recipes.

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