DIY Network

Thai Party: Food Preparation From "Weekend Entertaining" episode WKE-307

This party is inspired by Thailand and the food is no different. Thai cuisine is a blend of great spices. Coconut and Shrimp Pad Thai and Coconut Shrimp Soup are both dishes synonymous with Thai culture; show host Jeanne Benedict and Doug (party host) make both for the party.

Hourly Breakdown

Total Prep Time -- 17 hours
Food Preparation -- 5 hours

advertisement

Chicken and Shrimp Pad Thai

Chicken and Shrimp Pad Thai

Ingredients:

8 oz. rice noodles
3 Tbs. fish sauce
2 Tbs. lime juice and lime slices for the garnish
1.5 Tbs. Thai chili garlic sauce
2.5 Tbs. sugar
2 Tbs. vegetable oil
8 oz. chicken tenders, cut into cubes
8-10 medium sized shrimp, peeled and deveined
2 eggs, whisked
1 tsp. chopped garlic
1-1/2 cups bean sprouts
2 Tbs. green onions, slivered
2 Tbs. chopped cilantro
1/4 cup chopped roasted unsalted peanuts
Garnish with lime wedges, bean sprouts and 1/4 cup sugar chopped peanuts

Note: To make the sugar chopped peanuts, just take 1/4 cup roasted unsalted peanuts and add 1 tablespoon of sugar. Chop it all together until the peanuts are chopped fine. (The oils come out of the peanuts and pick up the sugar.)

Preparation:

Place the rice noodles in a large bowl and cover with warm water for 20 minutes. Drain the noodles and set them aside.

Combine fish sauce, lime juice, Thai chili garlic sauce, sugar and set aside.

Heat the vegetable oil in a wok and add the garlic and saute for about 10 seconds, then add the shrimp and chicken and cook until they are done -- about 3 to 5 minutes.

Add the eggs and toss until scrambled.

Add the rice noodles and the reserved sauce. Mix well and stir-fry for about 2 minutes. (If the rice noodles have started to harden, you can add about 1/4 cup water to the wok, and stir until they have softened.)

Stir in 1-1/2 cups of the bean sprouts, chopped cilantro, scallions and chopped peanuts and fry for one more minute.

Serve the Coconut and Shrimp Pad Thai with the garnishes listed above.

Coconut Shrimp Soup

Coconut Shrimp Soup

Ingredients:

1 lb. medium shrimp
10 cups water
2 Tbs. olive oil
2 cloves minced garlic
1 large red onion
1 red pepper
1/4 cup coconut flavored rum
1 lemon grass stalk
1/2 cup fresh lime juice
1 small red chili pepper
1/2 cup coarsely chopped cilantro leaves
1 Tbs. salt
6 cilantro sprigs
6 lime slices
12 thin slices of papaya

Preparation:

In a large soup pot, saute the garlic, onions, and red pepper slices in olive oil.

Add the coconut rum and cook for 1 minute.

Once the vegetables are tender, add the water, lemongrass, red chili peppers, lime juice, cilantro and salt. Cook this for approximately 10 minutes.

Then add the shrimp and cook for another 2 minutes, until the shrimp turn pink.

To serve, garnish each bowl with a cilantro sprig, lime slice, and 2 papaya slices.

Note: This soup can be made a day in advance and reheated just before the party starts.

Expert Tip: Keep a scented candle lit in your kitchen when you are cooking those foods like fish or beans that might create an odor in your house. That way, no one will know what you have been cooking.

Note: Marinated Baby Bok Choy, Kale and Sesame Marinated Tofu Sticks were also served at the party and were purchased at a market.

Expert Tip:With the great variety of world cuisine options that we have, there so many menu ideas that you can have at your parties. Go to your local farmer's market and you will be surprised what you can find there.

RESOURCES :

Whole Foods Market
Website: www.wholefoodsmarket.com

Create for Less
Website: www.createforless.com

Fabric.com
Website: www.fabric.com

Zwilling Cutlery
J.A. Henckels, Inc.
Website: www.jahenckels.com

Classic Party Rentals
8476 Steller Dr.
Culver City, CA 90232
Phone: 310-202-0011
Fax: 310-202-8542
E-mail: infola@classicpartyrentals.com
Website: www.classicpartyrentals.com

Off the Deep End, Inc.
339 W. Antietam St.
Hagerston, MD
Toll-free: 800-248-0645, M-F 10AM-6PM, EST
Fax: 301-766-0215
E-mail: contact@offthedeepend.com
Website: www.offthedeepend.com

The Grower's Box
Toll-free: 888-297-3000
E-mail: info@growersbox.com
Website: www.growersbox.com

Potomac Display & Mfg.
1392 Wakefield Valley Rd.
New Windsor, MD 21776
Toll-free: 877-875-3001
E-mail: info@potomacdisplay.com
Website: www.potomacdisplay.com

GUESTS :

Harry Schwartz
Culinary Expert
PO Box 1320
Yarmouth, ME 04096
Phone: 207-846-8881
E-mail: chefharry@chefharry.com
Website: www.chefharry.com

Marc Friedland
Image Expert
Creative Intelligence
4988 Venice Blvd. Los Angeles, CA 90019
Phone: 323-936-9009
E-mail: mf@creative-intelligence.com

Debbie Lee
Culinary Expert
President
Paragon Events and Catering
1620 Broadway #H
Santa Monica, CA 90404
Phone: 310-453-8023
E-mail: debbielee@paragoncatering.com

Eddie Zaratsian
Floral Expert
Tic-Tock Couture Florals
Website: www.tictock.com