Pad Thai Kung Sod  Thai-style fried noodles with prawn (Serves two)

     100 g. dried 1/4 inch-wide rice noodles                                

     100 g. MAESRI PAD-THAI SAUCE

     6 prawns

     2 eggs

     1/4 cup Chinese chives, cut into one-inch lengths

     2 cups bean sprouts, root tips and seed hulls removed

     3 tablespoons vegetable oil

     1. Soak the noodles in hot water for 3 minutes. Rinse them in cold water and then allow to drain. Next, work the noodles around in one tablespoon of the oil until the are coated

     2. In a wok on medium heat, fry the eggs and break them up into pieces. Put in the prawns and stir-fry until done

     3. Toss in the noodles and the Maesri PAD-THAI SAUCE, stir-fry everything together. When the noodles are tender, add the chives and bean sprouts, and continue stirring until done.

     4. Transfer the noodles to plates, sprinkle with finely chopped roasted peanuts and coriander leaves, and serve with fresh vegetables.

     Note: Spring onion may be used in place of Chinese chives.

     Tom Yam Kung   Sour and spicy prawn soup (Serve two or three)

     15 prawns, shells and head removed                                   

     40 g. MAESRI TOM YAM PASTE (2 table spoon)

     100 g. straw mushrooms, cut into halves

     400 ml. water

     1. Pour the water into a pot and place on medium heat. When the water comes to a boil, put in the prawns and the mushrooms.

     2. When the water returns to boiling, add the MAESRI TOM YAM KUNG PASTE.

     3. When the soup returns once again to boiling and the Tom Yam Paste has dispersed, dip out into a bowl, sprinkle with coriander leaves, and serve.

     Kaeng Phet Ped Yang   Red curry with roasted duck (Serves four or five) 

     700 g. roasted duck

     100g. MAESRI RED CURRY PASTE

     3 cups coconut milk

     150 g. cherry tomatoes

     150 g. pineapple cut into 1.5 cm cubes

     2 spur chillies cut at an angle into slices

     1/2 cup sweet basil leaves

     3 tablespoons fish sauce

     1 cup of water

     1. Bring 2 cups coconut milk in the pot to a boil, put in the MAESRI RED CURRY PASTE, stir throughly and simmer until the soup is fragrant and red oil has formed on its surface.

     2. Put in the duck, the remaining coconut milk, water, and simmer for 10-15 minutes, or until the duck is tender.

     3. Toss in the pineapple, tomatoes, spur chillies, and sweet basil, season with the fish sauce, and serve.

     Note: Red finger pepper or miniature bell pepper may be used in place of the spur chillies.

     Kaeng Masaman Kai   Masaman curry with chicken (Serves two)

     200 g. chicken thighs

     1 can MAESRI MASAMAN CURRY SOUP

     150 g. boiled potatoes (peel, cut into large pieces)

     80 g. onion, cut into large pieces

     2 tablespoons roasted peanuts

     1. Pour the MAESRI MASAMAN CURRY SOUP into a pot and place on medium heat. When the soup boils, put in the chicken and cook until the chicken is tender and the potato is done.

     2. Add the onion, and when it is done, add the peanuts; then, turn off the heat, dip into a bowl, and serve.

     Note: Beef sirloin or tenderloin may be substituted for the chicken.