THE EVERYTHING® THAI COOKBOOK by Jennifer Malott Kotylo Read Free Book Online

As soon as they are cooked, remove them to paper towels.

Bring the sauce back to a boil. Stir in the shrimp and continue to boil for 2 minutes.

Place aboutof the noodles on a serving platter and spoon aboutof the sauce over the top; gently toss to coat the noodles evenly being careful not to crush the noodles. Repeat until all of the noodles are coated in sauce.

To serve, mound the noodles, place the egg strips over them, and top with the bean sprouts. Pass the lime wedges.

Serves 4–6
    This dish has a royal background, but is now an everyday Thai staple. Mee krob is usually served either as an appetizer or as a noodle salad, but I like to eat it as a snack.
Son-in-Law Eggs
    ¼ cup vegetable oil
    10 hard-boiled eggs, cooled and peeled
    2 shallots, thinly sliced
    cup light brown sugar
    3 tablespoons fish sauce
    cup Tamarind Concentrate (see recipe on page 18)
    ¼ cup chopped cilantro
    Dried hot chili flakes to taste
Heat the vegetable oil in a skillet over medium heat. Place the whole eggs in the skillet and fry until golden brown. Remove the eggs to paper towels and set aside. (If your skillet can't hold all of the eggs comfortably, do this in batches.)

Add the shallots to the skillet and sauté until just beginning to brown. Remove the shallots from the oil with a slotted spoon and set aside.

Put the brown sugar, fish sauce, and tamarind in the skillet. Stir to combine and bring to a simmer. Cook the mixture, stirring constantly, until the sauce thickens, about 5 minutes; remove from heat.

Cut the eggs in half vertically and place them face-up on a rimmed serving dish. Spread the shallots over the eggs and then drizzle the eggs with the sauce. Garnish with cilantro and chili pepper flakes.
The Secret to Making Perfect Hard-Boiled Eggs
    The perfect hard-boiled egg has a delicate white and a fully cooked yolk, without even a hint of the unattractive gray shadow that affects an improperly cooked egg. The perfect hard-boiled egg is also easy to peel. To achieve this, put the eggs in enough cold water to cover them by 1 inch and boil for 1 minute only. Then remove from heat, cover, and let them sit for 15 minutes. Then, transfer the eggs to a bath of ice water for 15 to 20 minutes. They should then peel easily.

Yields 20
    A version of deviled eggs with all of the characteristic Thai flavors — sweet, sour, salty, and spicy — these eggs make a delightful addition to a picnic basket, a summer barbecue, or as a quick snack.
Salt-Cured Eggs
    6 cups water
    1½ cups salt
    1 dozen eggs
Combine the water and the salt in a large saucepan and bring to a boil over high heat. Remove from heat and let cool to room temperature.

Carefully place the eggs in a container. Pour the salt water over the eggs and seal the container tightly. Place the container in the refrigerator and let the eggs cure for at least 1 month.

To serve, hard-boil the eggs, let cool to room temperature, then peel, slice, and enjoy.

Yields 1 dozen eggs
    Salt-cured eggs are delicious as is — just peel and eat. I used them for Easter eggs this year, much to the delight of my husband, who is a real hard-boiled egg fan. They were beautiful and tasted great.
3-Flavor Rice Sticks
    1 pound rice sticks, broken into 3-inch segments
    Vegetable oil for frying
    Salt to taste
    Curry powder to taste
    Cayenne pepper to taste
Pour 2 to 3 inches of vegetable oil into a large skillet and heat to 350 degrees. Fry the rice sticks in batches (making sure not to overcrowd the pan), turning them quickly as they puff up. After they stop crackling in the oil, transfer the puffed sticks to paper towels to drain.

While the rice sticks are still hot, sprinkle salt on 1 batch; sprinkle a second batch with curry powder; and a third batch with cayenne pepper to taste.

Serves 4–6
    These crunchy sticks are irresistible: I challenge you to eat just a handful! Don't be shy about experimenting with other spice blends or flavoring agents.
Thai Fries
    2 medium-sized sweet potatoes
    4 green