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How do I recreate the sauce for this Thai dish?
Posted on 11/8/18 at 9:23 am
Posted on 11/8/18 at 9:23 am
When I was in North Carolina for work I started eating at a little Thai place. It is a *correction Cashew* dish, I got pork added to the base dish. It had baby corn, onions bell peppers, mushrooms, water chestnut, pineapple. The sauce was pretty thick, anyone has an idea? I am pretty new to Thai dishes.
This post was edited on 11/8/18 at 9:44 am
5
Posted on 11/8/18 at 9:28 am to wickowick
Do you not know what you ordered? It looks like a #25 but could easily be a #63.
Posted on 11/8/18 at 9:31 am to Emteein
Looks kinda like Mee Grob, although you have rice instead of fried noodles.
I get it at LA Thai when I go. Merlin Chauvin gave me some hints as to how it's made and I came up with this recipe:
Bankok Cuisine's Mee Grob Laht Nah
La Thai is owned by the family that opened the first New Orleans Thai restaurant, back in the early 1980s. Punnee "Mama" Semiesuke--the matriarch and genius of the family--went on to operate a number of traditional Thai restaurants around town, most notably Bangkok Cuisine. The more recent ones also involved her children Merlin and Diana Chauvin, who are literally Thai Cajuns. The first iteration of La Thai Cuisine was on Metairie Road. It moved to its present Uptown location in early 2008.
Mama’s Sauce
3 Tbls Soy sauce
1 Tbls tomato paste
1 tsp garlic chili paste
1 to 3 tsp sugar
rich chicken stock (roast chicken bones for several hours before making stock)
minimal corn starch for thickening
Stir fry:
baby corn
sliced bell pepper
sliced carrots
“tree ear” mushrooms
straw mushrooms
sliced water chestnuts
sliced bamboo shoots
broccoli florets
snow pea pods
sliced chicken
beef, thinly sliced
peeled shrimp
thin egg noodles, fried
Source: Chef Merlin Chauvin, Bangkok Cuisine & La Thai Restaurants
I get it at LA Thai when I go. Merlin Chauvin gave me some hints as to how it's made and I came up with this recipe:
Bankok Cuisine's Mee Grob Laht Nah
La Thai is owned by the family that opened the first New Orleans Thai restaurant, back in the early 1980s. Punnee "Mama" Semiesuke--the matriarch and genius of the family--went on to operate a number of traditional Thai restaurants around town, most notably Bangkok Cuisine. The more recent ones also involved her children Merlin and Diana Chauvin, who are literally Thai Cajuns. The first iteration of La Thai Cuisine was on Metairie Road. It moved to its present Uptown location in early 2008.
Mama’s Sauce
3 Tbls Soy sauce
1 Tbls tomato paste
1 tsp garlic chili paste
1 to 3 tsp sugar
rich chicken stock (roast chicken bones for several hours before making stock)
minimal corn starch for thickening
Stir fry:
baby corn
sliced bell pepper
sliced carrots
“tree ear” mushrooms
straw mushrooms
sliced water chestnuts
sliced bamboo shoots
broccoli florets
snow pea pods
sliced chicken
beef, thinly sliced
peeled shrimp
thin egg noodles, fried
Source: Chef Merlin Chauvin, Bangkok Cuisine & La Thai Restaurants
This post was edited on 11/8/18 at 9:35 am
Posted on 11/8/18 at 9:31 am to wickowick
No idea, but I think you should use this
plus this
plus this
Posted on 11/8/18 at 9:32 am to wickowick
thai peanut sauce is typically:
peanut butter
soy sauce
brown sugar
ginger
lime juice
hot sauce
peanut butter
soy sauce
brown sugar
ginger
lime juice
hot sauce
Posted on 11/8/18 at 9:35 am to cgrand
alternatively, as noted above:
coconut milk
curry paste (red/green/etc)
brown sugar
ginger
hot sauce
soy sauce
coconut milk
curry paste (red/green/etc)
brown sugar
ginger
hot sauce
soy sauce
Posted on 11/8/18 at 9:35 am to wickowick
quote:
Correct me if I'm wrong, but you have a cashew dish not a peanut dish.
ETA: It's probably a variation of "Gai Pad Med Ma Muang Him Ma Paan" using pork instead of chicken.
Gai Pad Med Ma Muang Him Ma Paan Recipe
This post was edited on 11/8/18 at 9:50 am
Posted on 11/8/18 at 9:43 am to cgrand
I went and found the menu online. Cashew, not peanut.
Posted on 11/8/18 at 10:07 am to wickowick
go to dang tawans and get the cashew nut sauce.
Posted on 11/8/18 at 1:37 pm to wickowick
Really interesting thread. Thanks everyone for the Thai sauces. Added nice bulk to the sauces section of our personal (MD&W-MHNBPF) cookbook
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