I had this prawn with bean sprouts once in a restaurant from that day onwards i have completely fallen to this fantastic, crunchy and healthy stir fry..I tried the same at home and this dish needs hardly few minutes to cook up and its really a delicious side dish when served along with hot steaming thai rice or with our simple basmati rice...Real feast for Thai food lovers and this is really a quick stir fry to prepare and even a novice non vegetarian cook can prepare this stir fry quickly and easily...If u dont like prawns in this stir fry u can either go for chicken chunks or for tofu cubes, both together works out wonder too...Coz of the bean sprouts, this stir fry tastes crunchy, filling,healthy and delicious...


25nos Prawns (i used the big ones)
5nos Garlic cloves (crushed)
1tbsp Rice vinegar
2cups Bean sprouts
2tbsp Dark Soya sauce
1tbsp Oyster sauce
2tbsp Fish sauce
1tbsp Corn flour
Salt
2nos Garlic chives(chopped)
Sesame oil

Heat the sesame oil and fry the garlic until they turns slightly brown, add the washed and deveined prawns and stir fry for few minutes,add the rice vinegar and stir again, now add the bean sprouts, saute for fes minutes, mix together the soya saucee, corn flour,oyster sauce, fish sauce and add this mixture to the cooking prawn and bean sprouts, put off the stove once the sauces gets thickens..

Serve immediately the stir fry topped with garlic chives!!

Thai style chicken with babycorn is a simple and quick thai stir fry, which tastes awesome when served with thai jasmine rice..This babycorn chicken stir fry needs very less time and really very fast to prepare for a quick dinner or lunch, this stir fry is prepared with oyster sauce, fish sauce and with sesame oil which turned out this stir fry really very delicious and flavourful..With simple ingredients, this stir fry can also prepared to serve along with fresh noodles too..To make this stir fry more crunchy and nutty i used bean sprouts and sesame seeds which is completely optional..This thai chicken and baby corn stir fry goes to my own event Cooking WIth Seeds-Sesame Seeds..


1/4kg Chicken breasts (sliced thinly)
15nos Babycorns (cut as long strips)
1cup Bean sprouts
1no Onion (chopped lengthwise)
4nos Garlic cloves (minced)
1inch Ginger (chopped finely)
3tbsp Oyster sauce
2tbsp Soya sauce
3tbsp Fish sauce
2tbsp Chilli sauce
3tbsp Sesame oil
1tbsp Sesame seeds

Heat the oil in a wok or pan in medium high flame, add the chicken slices and stir fry until they get half cooked, add the onions, garlic and ginger and stir fry untl the chicken get cooked well and onions turns transculent..put the flame in simmer and add the babycorns, bean sporuts, oyster sauce,fish sauce,chilli sauce and cook everything for few minutes, garnish with sesame seeds..

Serve hot with rice..

If anyone ask me watz my favourite cuisine after Indian cuisine, my choice goes immediately to Thai cuisine..I love thai dishes much and actually am trying to reproduce almost the same at home, after making out soups, noodles and so many dishes in this awesome thai cuisine, my recent trial was this Thai Green Mango Salad..As am living in chinatown, i can get easily any asian particularly chinese products easily and very cheaply..Sterday i got two mangoes from chinese grocery store to try out this mango salad, which were slightly sour and sweet and tastes incredibly delicious and i loved it...With those mangoes i prepared this salad with bean sprouts,crushed garlic,chopped thai red chillies and crushed peanuts, herbed with coriander leaves, green spring onions and finally tossed with tangy & sweet sauce prepared with soya sauce, chilli sauce, sugar and lime juice...Whoever hate green mango will surely love this salad, am damn sure in it, coz this crunchy and refreshing salad vanished within few minutes at home...Am sending this thai green mango salad to Divya's Show Me Your Salad, Pj's No Cook Event and to RV & Sudeshna's Food for 7stages of Life-Healthy Fast Food..


1no Firm big green mango
1/4tsp Garlic (crushed)
1cup Bean sprouts
1/4cup Chopped coriander leaves
2nos Green spring onions (chopped)
1/2cup Peanuts (roasted&crushed coarsely)
1/4tsp Thai red chillies (chopped)

Salad Dressing:
2tbsp Soya sauce
1tbsp Lemon juice
1tsp Packed brown sugar

Most of the peanut sauce are made with peanut butter, this Thai peanut sauce is prepared with roasted peanuts, blended with soya sauce,tamarind paste, packed brown sugar,water,garlic cloves and sesame oil..This thai peanut sauce is quite easy to prepare and can be served very well as dip with veggies or as a sauce to meat dishes or can be used along with satay sauce,y not finally to make out nutty cold noodle salad, we enjoyed having this peanut sauce with spring rolls and also i prepared cold noodles salad with japanese udon noodles..A delicious and easy as well as quick peanut sauce with simple ingredients stay prefect upto 2weeks if conserved in refrigerator..Am sending this thai peanut sauce to MEC-Dips & Spreads guest hosted by Superchef of Mirch Masala, event by Srivalli, MLLA-19th Helping guest hosted by EC, event by Susan and finally to my own event Cooking with Seeds-Sesame Seeds..


1cup Peanuts
2nos Garlic (minced)
1tsp Dark soya sauce
2tsp Sesame oil
1tbsp Brown sugar
1tbsp Light soya sauce
1/2tsp Tamarind paste
1tsp Thai chilli sauce
Water as per need
Few Sesame seeds for garnishing

Roast the peanuts (dont overcrowd) in microwave oven for 10minutes (stir in between twice) until they get well roasted...Grind all the ingredients with enough water as smooth sauce..transfer the smooth peanut sauce in microwave oven for 3minutes in high until the sauce turns foamy..

Serve warm with meats or at room temperature as a dip with fresh veggies, or any other finger foods...