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Thailand LET YOUR PLATE BE YOUR PASSPORT 3 THAI NOODLE RECIPES • CURRY PASTE 101 Thin Rice Noodles CAN BE PREPARED in DIFFERENT MANNERS DEPENDING on the DISH

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Thailand LET YOUR PLATE BE YOUR PASSPORT 3 THAI NOODLE RECIPES • CURRY PASTE 101 Thin Rice Noodles CAN BE PREPARED in DIFFERENT MANNERS DEPENDING on the DISH DOROTHY LANE MARKET TABLEDOROTHYLANE.COM • AUGUST 2019 Taste of Thailand LET YOUR PLATE BE YOUR PASSPORT 3 THAI NOODLE RECIPES • CURRY PASTE 101 Thin Rice Noodles CAN BE PREPARED IN DIFFERENT MANNERS DEPENDING ON THE DISH. What is it about Thai food that has so many of us enthralled? I can answer that with four words—hot, sour, salty, and sweet. In most Thai dishes you can find some kind of combination of all of these taste com- ponents. In addition to the contrast of flavors, you’ll also find a contrast of textures. How fun is that? Think for example of bright herbal soups, savory curries, crunchy salads, slurpy noodles, spicy dips, and beautiful tropical fruit to name a few. Street food found in Thailand is some of the best in the world. Some favorites from my travels include spring rolls, grilled satay, salty fish cakes, and sweet sticky rice in baggies along with the best fried chicken I’ve ever eaten in my life. Lucky for us, it’s easier nowadays than in years past to find the in- gredients to recreate excellent Thai food in your own kitchen. Rice and mung bean noodles, curry pastes, coconut milk, fish sauce, and chili sauce are now common and you need to find some room for them in your pantry. Along with some fresh veggies and a variety of proteins, a taste of Thailand can be yours! So challenge yourself to roll up your sleeves and explore the incredible flavors DLM Culinary Director that the cuisine of Thailand has to offer. Noodle on These 3 RecipesPlace rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 20-30 Pad Thai SERVES 4 minutes, then drain. Heat one tablespoon vegetable oil in a skillet over 1 lb thin rice noodles (try A Taste of Thai) medium-high heat. Add shrimp and stir until shrimp is 2 Tbsp vegetable oil just cooked through, about 2 minutes. Remove from ¾ lb shrimp, peeled and deveined heat. Heat the remaining oil and briefly sauté the garlic 2 cloves garlic, minced and red chili for 30 seconds. Add eggs and scramble Pinch of red chili flakes or minced Thai chili until just cooked. Add sauce and noodles, and sauté 4 eggs, beaten about 2-3 minutes. Add the cooked shrimp, peanuts, 1 jar Watcharee’s Pad Thai Sauce and a handful or two of the green onions and bean 1 cup DLM Dry Roasted Peanuts, coarsely ground sprouts, saving the rest for garnish. Cook until heated 1 bunch green onions, cut into 1-inch pieces through, 1 to 2 minutes. Garnish with bean sprouts, 2 cups bean sprouts green onions, shredded veggies, and lime wedges. Like GARNISH IDEAS: fresh cilantro, shredded carrot, shred- it hot? Drizzle with Sriracha. ded purple cabbage, Sriracha, lime Allergens: peanuts, soy, shellfish, wheat, egg Yum Woon Sen SERVES 4 Wide Rice SPICY GLASS NOODLES WITH GROUND PORK Noodles 2 Tbsp vegetable oil USED IN MANY POPULAR 1 lb duBreton Natural Ground Pork THAI DISHES, LIKE PAD SEE EW 6-oz package bean thread (or glass) AND DRUNKEN NOODLES. noodles (try KA•ME® Bean Threads) 4 green onions, sliced into thin rounds 2 carrots, shredded 2 Tbsp roughly chopped cilantro Pinch or two (to taste) of red chili flakes or minced Thai red chili 3 Tbsp DLM Dry Roasted Peanuts, Chicken Pad roughly chopped 3 Tbsp soy sauce SERVES 4 3 Tbsp fish sauce See Ew 3 Tbsp sugar 1 lb DLM Boneless, Skinless Chicken 3 Tbsp lime juice Thighs GARNISH IDEAS: chopped peanuts, ½ cup oyster sauce cilantro, lime wedges 4 Tbsp soy sauce 4 Tbsp rice vinegar In a wok or large sauté pan, heat the oil 2 Tbsp sugar and cook pork over medium-high heat, stirring frequently to break pork into tiny 4 Tbsp vegetable oil crumbles. Cook an additional 3 to 5 min- 4 garlic cloves, thinly sliced utes, stirring less frequently, until pork Pinch of red chili flakes or minced turns deeply golden and crispy. Set aside. Thai chili While the pork cooks, set noodles in a 1 bunch broccolini or broccoli rabe, bowl and cover with hot water to soak. Let chopped them sit until softened, about 10 minutes. 4 eggs, beaten Bring a pot of water to a boil. Drop in 1 lb wide rice noodles (try A Taste of the noodles and cook for 1 to 2 minutes, Thai), prepared until the noodles are stretchy and tender. Salt and white pepper to taste Drain and rinse under cool water. Use a GARNISH IDEAS: lime wedges, chopped pair of kitchen shears to cut the mass of cilantro Add remaining oil and stir-fry chicken over medi- noodles 3-4 times—this makes the long noodles easier to eat. Bean Thread um-high heat until just cooked, about 4-5 minutes. Combine noodles, pork, green onions, Slice chicken into thin strips. Mix chicken Transfer to plate. shredded carrots, cilantro, chili, and pea- with oyster sauce and set aside. Stir Add eggs to the wok and let cook till just set with- nuts in a large bowl. Whisk together soy Noodles together soy sauce, vinegar, and sugar in out stirring. Chop into smaller pieces then add the sauce, fish sauce, sugar, and lime juice in another bowl and set aside. prepared noodles and stir-fry till hot. Add back in the ALSO CALLED "GLASS NOODLES" a small bowl. Pour sauce over the noodles. In a wok or large sauté pan, heat 2 broccoli, chicken, and sauce, and season to taste with Use tongs or clean hands to lift the noo- AS THEY'RE TRANSPARENT Tbsp oil and stir fry garlic, chili, and salt and white pepper. Serve with lime wedges and dles, fold them over, and gradually work WHEN COOKED. broccoli until crisp and tender, about chopped cilantro. the ingredients into the noodles. Garnish 1-2 minutes. Remove from pan. Allergens: shellfish, egg, soy, wheat as desired. Best eaten the day it’s made. Allergens: peanuts, soy, fish, wheat 4 DorothyLane.com • August 2019 DorothyLane.com • August 2019 5 TURMERIC & GINGER ROOT Hailing from the same family, these both add great nutritional value to so many dishes and even drinks. PRODUCE BOK CHOY This is in the cabbage family with its long white stalks and dark green leaves. Used in a variety of Thai dishes PASSPORT or as a side dish. LET THE FLAVORS OF THAILAND SHINE BRIGHT WITH EACH BITE OF THESE FRUITS & VEGGIES. Produce Director LEMONGRASS Great health benefits including lower- ing cholesterol. Its citrus flavor adds a nice addition to many teas, soups, and curries. DRAGON FRUIT Also known as Pitaya, this is packed with vitamin C, B1, B2, and B3! It's also a great source of protein. THAI CHILIES Also known as the bird's eye chili, these long, skinny peppers pack a big punch with flavor and heat, register- ing between 50,000-100,000 Scoville CILANTRO Heat Units. Wonderful herb used around the world, including Thailand. Did you know that cilantro can help cut down on sodium intake? GREEN PAPAYA THAI YOUNG COCONUT The papaya tree grows up to 12 feet The young coconut meat is mild and tall. Yellow and green in flesh, this fruit sweet. Unlike mature coconuts, you'll makes for a great Thai salad. You can be delighted with the sweet flavor and find it whole or shredded in our Pro- refreshing water. duce department. 6 DorothyLane.com • August 2019 DorothyLane.com • August 2019 7 RED CURRY PASTE YELLOW CURRY PASTE GREEN CURRY PASTE The most common The mildest out of Made with green st (and versatile). It’s the three, it's the chilies, this curry 71 Anniversary used in a variety of fresh turmeric and paste is so flavor- dishes usually with sometimes cumin ful! Lots of cilantro, the addition of coco- that give it that basil, and Kaffir lime nut milk, making the helps round out the Celebration beautiful color. Try flavor a little spicy with a little coconut spice level. Try it and sweet. Try with cream and simmer it with fish, shrimp, vegetables, chicken, with some mild white zucchini, or chicken. salmon, or tofu. fish or chicken. In August of 1948, DLM founder Calvin D. Mayne together As our anniversary weekend approaches, we want to with Frank Sakada opened the doors to a fruit stand at take a look back on that treasured history and celebrate the corner of Far Hills and Dorothy Lane. With hard work, with a weekend full of activities! If you are coming our determination, and an unwavering effort to do the right way Saturday, Aug. 10, stop in for our Ice Cream Social thing, they set the foundation for what DLM is today. and Hot Dog Stand. Then, come back and see us on Sun- Seventy-one years later, we still pride ourselves on being day, Aug. 11, for our DLM Good Neighbor 5K (register at a place of community rooted in a love of good food. DorothyLane.com/DLM5K or at Guest Services). Explorehai curries are a mainstay The of traditional Taste Thai curry of is made Curry with yellow chilies. In PasteThailand, these cuisine and one of the easiest dishes to make chilies have slightly different taste characteristics in T at home. There are three main types of Thai addition to their colors. Over time, however, other curries—red, yellow, and green—which are catego- ingredients have also been added to the curry Join us! rized by the color of the curry paste. They all share pastes to enhance each recipe, making them even some common ingredients, but the addition of dif- more distinct from one another.
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