Isaan

Isaan, which is like Larb.  From NE Thailand/Laos area.

Chopped carrot, onion, vegetables, tofu, and vegetarian sausage
1 tbsp soy sauce
1/2 tsp sugar
2 tbsp TVP (optional)
1/2 tbsp roast rice powder
1/2 tsp Tom Yum paste
1 tsp lime juice
extra chili powder (optional)
1 tbsp cilantro
1 tbsp chopped onion
1 tsp finely chopped kaffir lime leaves
1 tsp finely chopped lemon grass
mint (optional)

Pour a little water into a bowl.  Add vegetables, tofu, and vegetarian sausage.  Cook until nearly dry, then turn off heat.  Add everything up to the chili powder.  Add everything else.  Eat with sticky rice, hot or cold.
Dan's note: you can use mushrooms instead of the TVP and vegetarian sausage.  Half wood ears and half king oysters works pretty well.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Tom Yum 2

2 cups water or so

2 kaffir lime leaves

2 slices galangal

2 half-inch pieces of lemongrass

chopped carrot, onion, tomato, fried/boiled tofu, and vegetables

2 tbsp soy sauce

1 tsp brown sugar

1 tbsp green onions and/or cilantro

1 tsp lime juice

1 tsp Tom Yum paste

1 tbsp coconut milk

chili, garlic, and basil (optional)

Boil water.  Add kaffir lime leaves, galangal, and lemongrass.  Add all the vegetables and tofu.  Wait 4 minutes, then add soy sauce and brown sugar.  Simmer until vegetables are tender, but before all water is gone.  Add everything else.

To make Tom Kha instead, reduce the water and add more coconut milk.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Thai Fried Cashew Nut with Chicken

Fried cashew nut with chicken

50 g. chicken
50 g. cashew nut or almond
30 g. jelly mushrooms, sliced into 1 cm. width
2 baby corns, diced
1/2 large onion
2 tbsp. spring onion
1 tbsp. chopped garlic
5 g. dried chili, sliced
1/2 tbsp fish sauce or soy sauce
2 tbsp. oyster sauce or mushroom sauce
1 tsp. sugar
2 tbsp. oil

Stir-fry cashews, remove.  Fry garlic, then chicken, then mushrooms, onions, baby corn, dried chilis.  Add oyster sauce, fish sauce, and sugar, then green onion and fried cashews, stir until cooked.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Larb

Larb (minced meat salad)

150 g. boiled minced chicken, pork, or mixed wood ear and king oyster mushrooms
1/2 tsp. ground chili
2 tbsp. roasted rice powder (or dry breadcrumbs, but roasted rice is a lot better.)
5 thinly sliced shallots
3 sliced green onions
1 tbsp. fish sauce or soy sauce
2 tbsp. lime juice
1/2 tsp. sugar
7-10 mint leaves
2 tbsp. sliced cilantro leaves

Combine minced chicken, chili, roasted rice, shallots, green onions, fish sauce, and lime juice, toss gently.  Add mint leaves and cilantro, toss again.  Serve with lettuce, Chinese cabbage, cucumber, long bean, and spring onion.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Pad Thai

Pad Thai

250 grams rice noodle
50 grams chicken
3 tbsp oil
20 g. chinese chive or green onion
1 tsp. sugar
2 tbsp. fish sauce or soy sauce
2 tbsp. oyster sauce or mushroom fake-oyster sauce
1 egg
30 g. bean sprouts or cabbage
1 tbsp. chopped garlic
50 g. tofu, diced
1/2 c. water

Fry garlic in oil, then chicken and tofu, stir until the chicken is cooked.  Add egg, scramble around.  Add noodles and water, stir until tender.  Season with sauces and sugar.  Add sprouts and green onions, serve with fresh vegetables and/or lime juice, peanuts, and ground chilis.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Som Tam

Som tam (papaya salad)

50 g. papaya, carrot, or cucumber, shredded or matchsticks
10 small garlic cloves
1-3 chilies
1/2 tomato, cut quarter
1 chinese long bean, in 1-inch slices (or green beans)
20 g. peanut
2 tbsp. fish sauce (or 1 tsp. salt)
1-2 limes, cut quarter
1 tbsp. palm sugar or brown sugar
optional: anchovies, fermented crab claws

Tenderly pound garlic, chili, and Chinese long bean.  Add palm sugar, lime, fish sauce, and pound until the palm sugar is dissolved.
Add the papaya and tomato, mix well.  Top with peanuts, serve with fresh vegetables.

Source: Baan Thai cookery school, Chiang Mai, May 2010

Tom Yum

Tom yum

75 g. prawn, chicken, seafood, or oyster mushroom
30 g. straw mushroom or oyster mushroom
2 c. water
3 chilies
1/2 onion, sliced
1/2 tomato, sliced
3 kaffir lime leaves
1 lemongrass, sliced diagonally
2 sliced galangal
3 tbsp. lime juice
3 tbsp. fish sauce or soy sauce
1 tsp. sugar
1 tsp. roasted Tom Yum chili paste
1 coriander
1 sliced green onion

Heat water with kaffir lime, galangal, lemongrass.  Add chicken, boil until cooked.  Add mushroom, onion, tomato, and add everything else.

Source: Baan Thai cookery school, Chiang Mai, May 2010