Thai Spring Rolls

Spring Rolls(makes 10-15 spring rolls)

Ingredients
1 package of frozen spring roll pastry
1 C glass noodles or rice stik (soaked in water for at least 5 minutes)
1 C minced chicken (veg: diced tofu)
1 C shredded carrots
1 C shredded Napa cabbage
1 C bean sprouts
4 green onions (chopped into 1 inch pieces)
1 T garlic
½ T sugar
2 T fish sauce (veg: soy sauce)
2 T oyster sauce (veg: mushroom sauce)
1 egg (beaten)
Oil

Method
Heat the oil in the wok, fry garlic until golden. Add meat (or tofu) and fry until almost cooked. Add fish sauce, oyster sauce and sugar. Add the glass noodles, bean sprouts, and onion and stir fry for 1 minute. Add remaining vegetables. Stir fry until well blended, then remove from heat, and set aside to cool.

Fill each spring roll wrap with 2 tablespoons of vegetable mixture. Roll and seal with egg wash. Fry in oil until golden brown.

Sweet Chili Sauce
Ingredients
¼ C water
6 T sugar
½ T chopped red chili
½ t. salt
¼ C vinegar
1 t. minced garlic

Method
Simmer vinegar, sugar, salt, chilis and water over medium heat. Add garlic and simmer until the sauce is thick. Remove from the heat and top with red chilis.

Although we didn't make this dish, Jen was generous to share the recipe with us.

Pad Thai(serves 2)

Ingredients
10 oz. fresh rice noodles (or dried noodles, soaked in water for 10-15 minutes)
3 T oil
1 T garlic (minced)
1 T dried shrimp (optional)
1 C extra firm tofu – chopped into small pieces
6 T chicken stock (or water)
2 eggs (beaten)
3 T roasted peanuts- chopped
¼ C chives or green onions (chopped into 1 inch pieces)
1 C bean sprouts
2 limes (cut into wedges)

Sauce
3 T sugar
1 T fish sauce
1 T soy sauce
2 T tamarind juice

Method
Heat oil in wok over high heat and fry garlic and tofu until garlic turns golden brown and then add the rice noodles and stir-fry. Add the chicken stock and stir-fry until noodles are soft. Then turn the heat down and add the sauce ingredients and stir well to combine.

Move noodles to one side of the wok; add the eggs and stir-fry until the eggs are cooked and then mix well with noodles. Add the peanuts and chives. Stir-fry to combine and then add the bean sprouts and stir together. Turn off the heat and serve garnished with lime wedges.

TIPS

Prep all ingredients including slicing before cooking dishes above to achieve the proper textures and prevent overcooking. The process goes by to quickly to stop and chop, etc.
To tone down spicy curry in Panang Curry just add brown sugar to taste.
To reduce amount of Panang curry dish for a smaller crowd omit the coconut milk. (Not cream of coconut.)
Sweet Chili Sauce can be found bottled in stores listed below.

Jen said Thai Shirlington was her favorite Thai restaurant.