| This was my first effort at Thai cooking and the recipe was posted by Sunnyco on the cooking forum. I have copy and pasted her recipe here. It is totally delicious, so good that I made it two nights in a row. You can use any kind of meat and throw some tofu in there as well. I used chicken. I did not use the chili pepper, but threw in a few hot pepper flakes. For me, I don't think it would be nearly as good without the cilantro. NAM SOD
(Jay’s recipe, via Sunny 8/01) Steamed white rice
2 TB lime juice (Sunny adds extra)
1-2 TB sugar (Sunny added extra to compensate for extra lime)
2 TB fish sauce (Jay likes Squid brand—cheaper and tastes better than some)
1 tsp. ginger, freshly grated
2 TB peanuts, raw, unsalted (Sunny doubles quantity)
1/4tsp. dried chili pepper (whole)
1/4-1/2 lb. meat (Sunny uses chicken)
1-2 green onions, finely chopped
1/4 large white onion (or 1 little onion)
2 TB cilantro (optional)
6 leaves romaine, cut in approximately ½ " strips Cook rice first! Place the lime, sugar, fish sauce and ginger together in one bowl (don’t need to mix); set aside. *Fry peanuts and chile in about 2 TB oil; remove from pan and set aside, reserving oil in pan; finely chop the 1/4 tsp. chili when cool enough to handle (add at end). Stir-fry meat (in same oil); turn off heat. While pan is still hot, add lime, sugar, fish sauce and ginger. Taste sauce; it should be a tart, sweet and salty balance (or to your preference); add more lime (for more tart), sugar (for more sweet) or fish sauce (for more salty flavor) if needed. Mix all ingredients (except rice) together. Serve over rice on plate. *Peanuts and chilis are done very quickly at very high heat setting– between 20 seconds to 2 minutes, depending on your stove (don’t turn your back for a second!) |
