My Pad Thai Recipe For Your Next Party

I haven't posted any recent recipe in my Underground Socialite blog in awhile due to the fact that I've been eating out in recent months and have been lazy in taking pictures of recipes that I do make when I'm at home. This recipe has been in my draft for awhile and I will be making it for Christmas but I wanted to get this out to you on how I make my Pad Thai recipe. Very fast and easy but most importantly delicious! Let me know if you do try it! Enjoy!

First, prepare your Pad Thai Sauce:

Ingredients for Pad Thai Sauce (makes four large servings)

• 1/4 cup palm sugar or sugar
• 1/4 cup fish sauce
• 1 tablespoon tamarind concentrate
• 1/4 cup Srirachi sauce or dried chili pepper

Pad Thai Sauce

Combine tamarind concentrate with 1/4 cup of water to make tamarind juice.

In a pan, put palm sugar, fish sauce, tamarind juice, and sriracha sauce (or dried chili peppers). Cook on low heat until the sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat, and set aside. 

Ingredients for Pad Thai (makes 4 servings)

• 2 eggs beaten
• 1 cup uncooked shrimp
• 1 cup of diced chicken
• 1/4 cup tofu (optional)
• 2 garlic glove minced
• 1/4 cup of chopped shallots
• 1/2 Package of rice stick noodle, 
• 1/4 cup of water
• 1 cup bean sprouts
• 1/4 cup chopped chives
• 2 tablespoon sugar
• 3 tablespoon chopped roasted peanut
• chopped cilantro
• oil for frying

Method

Soak the rice stick noodle in warm water for about 20 minutes, leave in water until you are ready to use.

Heat 2 tablespoon of oil in a wok or pan at medium-high heat. Add chicken and cook.  Add egg and cook it quickly, scrambling into small pieces. Move to side of pan.

Add 2 tablespoons of oil in the same pan. Add shrimp and cook.

Add 1 tablespoon of oil to the pan. Add shallot and tofu. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar,bean sprouts, and chives. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate and top it with roasted peanuts fresh bean sprout, and cilantro on the side with a side of lime wedge.

Fast and easy! Enjoy!

Shrimp Spring Rolls For Your Next Party: Photo Recipe

(Photo courtesy of Mani Nanthalangsy)
Estimated cost per serving $1.00 

Mani's Shrimp and Pork Belly Spring Rolls Photo Recipe that she made and was kind enough to share it with us. This is an easy and delicious recipe for your next get together. It's packed full of flavors. Remember that if you don't like shrimp or pork in this recipe, you can always substitute it with chicken or any other protein you like. Sometimes my family would use grilled fish in it. And remember, if you are going to do a get together, make several hearty food besides chips and dip if you want people to remember your parties. Food brings people together. Let me know how it turns out! Enjoy!

Peanut Sauce Ingredients:

• Pineapple with the juice
• Peanuts
• Fried garlic
• Fried shallots
• Chili sauce for added kick
• A cup of sugar
• Salt is optional

Ingredients to Make the Spring Rolls:

• Vermicelli Noodles
• Rice Paper
• Pork Belly
• Raw Shrimp
• Shallots, green onions, chopped garlic (to cook the pork belly with)
• Cilantro
• Mint
• Romaine Lettuce
• Cucumbers

The Art of Making Lao/Thai Spicy Seafood Salad Photo Recipe

(Photo courtesy of Mani Nanthalangsy)
Lao Spicy Seafood Salad

Hello my Socialites! Tonight's Recipe is courtesy of my good friend Mani Nanthalangsy. This is a Thai/Lao spicy seafood salad she made for dinner tonight. Below you will see that this salad is packed full of spice and sour flavors. You can also vary the ingredients to your preference. I added in some ingredients in the recipe below that Mani didn't add to her recipe due to her taste. If you like tomatoes, add it. If you don't care too much for lettuce, don't add it but I like both and if I have it handy, I will add it in. Thanks again Mani for making another delicious Lao/Thai recipe and sharing it with us! I hope ours is as good and spicy as yours! Let me know if anyone attempts this dish. Remember, even if you do not prefer spicy, it's ok. Just add a little bit of the pepper. The great benefits of cooking is that you are the head chef and you get to control the amount of spice that goes into it. Enjoy!