1. Soak the rice overnight in the water. After soaking, grind the rice and water for 5 or 10 minutes in a blender to form a very smooth thin batter, (A food processor won't work for this.) When done grinding, you should be able to feel no more than the slightest hint of solid particles if you rub the batter between your fingers. Better too smooth than not smooth enough!

2. Lightly coat an 8" x 8" x 2" baking pan with oil and heat it for about 3 minutes in a steamer. Pour in ½ cup batter in an even layer and replace the steamer lid. Steam for 5 minutes. From this point on, check to make sure there's water in the steamer. Add boiling water as necessary if it's low.

3. After 5 minutes, coat the top of the first layer lightly but thoroughly with vegetable oil and pour ½ cup of batter in an even layer on top of it. Again, steam for 5 minutes. Repeat with the remaining batter. After adding the last layer, steam for 8 minutes. When sliced, the layers will separate into thin noodles.

4. Use immediately in any recipe calling for fresh rice noodles or wrap them tightly in plastic wrap and store in the 'fridge for up to 2 days. They can be frozen for up to 6 months, but will be grainy when thawed.

Recipe from "Thai Home‑Cooking from Kamolmal's Kitchen".

Chicken Fried Rice (Cao Pad Gai)

Serves 6 to 8

1 lb boned skinned chicken breast

½ lb (2 cups) yellow onions - sliced

1 bunch green onions

2 Tbs vegetable oil

2 Tbs finely grated garlic

1/4 cup fish sauce (less is better than more)

1/4 cup granulated sugar

6 to 8 eggs

8 cups steamed rice, chilled or at room temperature

1 cucumber, sliced diagonally 1/8" thick

6 green onions

2 tomatoes, cut into wedges

Fresh chiles, as many as give you the heat you want, sliced into rings

Lime Sauce

1. Slice the chicken across the grain into strips 1/8" thick and 1 to 2 inches long. Peel the yellow onion, remove the stem and slice vertically into thin strips. Set aside separately. Slice the green onion diagonally

into 1/8" pieces and set aside.

2. Heat a wok, add and swirl the oil, add the garlic and stir‑fry 'til lightly golden.

3. Add the chicken and chiles and stir‑fry 'til the pink color disappears. Add the yellow onion and stir‑fry 'til the slices are translucent.

4. Add the fish sauce and sugar and mix them in thoroughly. Stir while you add the eggs, one at a time, breaking the yolks. Continue stirring 'til the eggs begin to set.

5. Add the rice and stir until the eggs are almost dry and the mixture is well combined. Remove the mixture from the heat and add the green onions from Step 1, mixing them in well.

6. Transfer to a warm serving platter.

7. Arrange sliced cucumbers, green onions and tomato wedges over the rice in a decorative pattern. Serve immediately with Lime Sauce on the side.

Jun's Nam Jiaow

Green onion, red onion, prik bon (Thai pepperoncillo), fish sauce, lime juice and cilantro (optional). Doesn't taste hot, but makes your face and head sweat!

Gai Pad Gaprao

1 lb. boneless chicken thighs, coarsely chopped, or
cut into small bite-size pieces

4-6 cloves garlic, finely chopped

2-3 shallots, thinly sliced (or substitute ½ cup sliced onion)

2-3 Tbs peanut oil for stir-frying

2 tsp. black soy sauce (the semi-sweet kind)

1-2 Tbs. fish sauce (nam plah), to taste

1 cup fresh Thai holy basil, or substitute with:1/4 cup dried holy
basil, soaked to soften plus ½ to 1 cup fresh Thai sweet basil

2 small kaffir lime leaves (bai makruet), very finely slivered (optional)

2-3                                           fresh jalapenos, cut into large slivers; or 5-10 Thai chiles
                                                chopped and pounded with a mortar and
                                                pestle

Dash of ground white pepper

Prepare the ingredients as indicated. Leave the fresh basil leaves whole; the flowers may also be used. The dried holy basil will soften when soaked in tap water for 10-15 minutes. Pull off and discard the hard stems. Drain.

Heat a wok until the surface is smoking hot. Swirl in the oil to coat the wok surface. Wait a few seconds for the oil to heat, then stir in the garlic, followed a few seconds later with shallots. Stir another few seconds before adding the chicken. Stir-fry a minute or two, or until most of the chicken has started to change color on the outside and is no longer pink. Toss in the chiles, slivered kaffir lime leaves and reconstituted dried holy basil (if using). Sprinkle black soy sauce over the mixture and stir-fry another 15-20 seconds. Then add fresh basil leaves and fish sauce to taste. Stir and mix well. Stir-fry another half a minute, or until the basil is wilted and the chicken is cooked through. Sprinkle with white pepper.

Stir and transfer to a serving dish, or spoon directly over individual plates of plain steamed rice.

Kao Soi (Curry Soup)

½ lb fresh egg noodles lo mein style

3 Tbs. Thai red curry paste

1 Tbs. Madras‑style curry powder

1 tsp. ground cumin

2 1/4 cups unsweetened coconut milk

1 ½ cups chicken stock (homemade makes a difference)

2 Tbs. nam pla (fish sauce)

2 squares palm sugar or about 3 Tbs of brown sugar

1 lb boneless skinless chicken breast cut into 2" pieces.

Cook noodles according to directions, drain, and refresh under cold water.

Add curry paste, curry powder and cumin to a heated wok(med‑high) and stir til fragrant, about 30 sec.

Stir in coconut milk and stock, bring to boil

Reduce to med heat and add nam pla and sugar. Simmer 5 min.

Stir in chicken and simmer another 5 min or 'til chicken is done.

Add noodles to soup bowl and ladle soup on top.

Add a little water if soup is to thick.

Sate (Chicken, Pork, or Beef)

1‑1/2 lbs meat, cut into strips not more than 1/8" thick

2 tsp coriander seeds

1‑1/2 tsp fennel or cumin seeds

2 tsp ground turmeric

1/4 cup thick coconut milk

bamboo skewers

Peanut Curry and(/or) Cucumber Sauce

Roast the coriander and fennel (or cumin) seeds in a dry pan until lightly golden. Grind to a coarse powder in the weapon of your choice. Mix the powder, turmeric and coconut milk thoro