Thailand

• Beans & Nuts
• Canned Fruit
• Condiments
• Desserts
• Fungi
• Milk
• Other
• Rice
• Rice Noodles
• Sauces
• Spices & Curries
• Starches
• Teas
• Vegetables
• Wine, Vinegar & Oil
• Pad Thai

Image	SKU#	Product Name	Size	Description	Cases /pallet	lbs /unit	Country
Beans & Nuts
	14-1131	Blanched Peanuts	6x5 lbs	Raw peanuts with the shell and red skin removed. Can be used in pad thai, kung pao chicken, Thai peanut sauce, Chinese beef noodle salad. Of course, they can be used in non-Asian cuisine and to make peanut brittle and honey roasted peanuts! Top of page	50	31.9	China Thailand Vietnam
Canned Fruit
	16-1133	Pineapple Chunks In Heavy Syrup	6xA10	Delicious to eat from the can, but are also used in many dishes throughout Asian cuisine. Make caramelized pineapple with grilled fish or pork chops, pineapple teriyake chicken, pineapple friend rice, or pineapple chutney.	56	45.7	China Thailand Vietnam
	16-1135	Lychees in Syrup	24x20 oz	A tropical and subtropical fruit primarily found in China, South East Asia, Southern Africa and Mexico. It is a fragranced fruit with a sweet taste. Use in iced drinks and desserts or freeze for a delicious healthy dessert all on its own. Top of page	70	35	China Thailand Vietnam
Fungi
	16-1119	Peeled Straw Mushrooms	6xA10	Common ingredient in Chinese stir-fries, Thai soups, or curries.	56	45.3	China Thailand Vietnam
	16-1138	Mushroom Slices	6x53 oz			46	China Thailand Vietnam
	17-1106	Dried Mushrooms 3-4cm	6x5 lbs	Dried Shiitake mushroom has a smoky flavor and meaty texture. It is very versitile and will soak up extra flavors of the dish it is prepared in, making it an excellent addition to rice, stews, sautees, soups, and casseroles. Top of page	25	32	China Thailand Vietnam
Milk
	19-2101	Chaokoh Coconut Milk	24x13.5 oz	A high quality coconut milk, Chaokoh brand, imported from Thailand. Used in making dozens of dishes.	80	25.9	Thailand Vietnam
	19-2105	Chaokoh Coconut Milk	6xA10	A high quality coconut milk, Chaokoh brand, imported from Thailand. Used in Thai peanut sauce, chicken satay, all Thai curries, Burmese rice, and chicken tiki masala.	56	44.5	Thailand Vietnam
	19-2102	Chef's Choice Coconut Milk	24x13.5 oz	An essential staple in Southeast Asian cooking, coconut milk is the unsweetened, processed liquid made from grated coconuts. Used in both sweet and savory creations.	80	25.8	Thailand Vietnam
Rice
	13-1100	Jasmine Rice	1x25 lbs	A fragrant long-grained rice. It is less sticky than most rices. Delicious rice for any Asian cuisine. Top of page	100	25	China Thailand Vietnam
Rice Noodles
	15-2100	Erawan X-Large Rice Sticks	30x1 lb	Made from rice flour, these wide noodles are best used in soups, stir-fries, and braised dishes. Commonly used in East and Southeast Asian dishes.	40	31	Thailand Vietnam
	15-2101	Erawan Large Rice Sticks	30x1 lb		40	31	Thailand Vietnam
	15-2102	Erawan Medium Rice Sticks	30x1 lb		40	31	Thailand Vietnam
	15-2103	Erawan Small Rice Sticks	30x1 lb		40	31	Thailand Vietnam
	15-1102	Tung Hou Rice Sticks	40x1 lb		30	40	China Thailand
	15-2107	22 cm Rose Rice Paper	48 x 12 oz	Edible, translucent paper made from the pith of the rice paper plant. Used to wrap foods to be eaten as is or deep-fried. Also useful as a baking sheet liner on which delicate cookies are baked. Top of page	50	38	China Thailand Vietnam
Sauces
	10-2145	Dragonfly Sweet/Thick Soy Sauce	12x23 oz	Used for Thai stired fry flat noodles or beef noodle soup bases. It is thicker than regular soy sauce and less salty. Black soy sauce can be used for dipping sauce as well.	70	35	Thailand
	10-2146	Dragonfly Thin Soy Sauce	12x23 oz	Light soy sauce and should not to be confused with low sodium products. Rather, Thai thin soy sauce has a lighter, more subltle flavor than Japanese or Chinese soy. Use it in Southeast Asian recipes calling for soy sauce. Try it as a vegetarian substitute for Thai Fish Sauce	70	35	Thailand
	10-2150	Golden Mountain Soy Sauce Seasoning	12x20 oz	Used in Thai recipes calling for soy sauce. Is lighter in color and thinner in consistency than Japanese and Chinese soy. Great in stir-fries. Also, a substitute for fish sauce for vegetarians.	70	37	Thailand
	10-1146	Huy Fong Chili Sauce w/Garlic	4x1 gal	This chili sauce is a blend of coarsely ground chilies and garlic. It has a full-bodied and delicious flavor that complements everything from a cracker to poultry to soups.	60	36	China Thailand Vietnam
	10-1148	Huy Fong Sriracha Chili Sauce	12x28 oz	Sriracha is made from sun ripened chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste.	105	25	China Thailand Vietnam
	10-1151	Huy Fong Sambal Oelek Chili Paste	4x8.5 lbs	Sambal Oelek is made of chilies with no other additives such as garlic or spices for a more simpler taste. Use this sauce to add heat to a dish without altering the other delicate flavors.	60	37	China Thailand Vietnam
	10-1121	Kikkoman Soy Sauce	1x5 gal	Kikkoman's most popular soy sauce is regular soy sauce, which has a deep reddish-brown color and a wonderfully rich flavor. It is used in cooking and as a table-top seasoning, much like salt and pepper. Ingredients: Soybeans, wheat and salt.	36	52	China Thailand Vietnam
	10-1125	LKK Choy Sun Oyster Sauce No MSG	6x5 lbs	Made from selected oyster extracts, this oyster flavored sauce is a healthier choice oyster flavored sauce. It is an ideal all-purpose sauce that is perfect for dipping, marinating, stir-frying or as a sauce base.	63	35	China Thailand Vietnam
	10-2151	Mae Ploy Sweet Chili Sauce	12x25 oz	Thick and slightly sweet chili dipping sauce.	70	40	Thailand Vietnam
	10-2161	Shark Sriracha Medium Chili Sauce	12x24 oz	Chilli sauce with mild, sweet heat. Originally used for Thai and Vietnamese cuisine, but now is used in all types of recipes. Also, great for dipping.	60	35	Thailand
	10-2156	Squid Fish Sauce	12x25 oz	Very important ingredient in Thai cooking, as well as many other Southeast Asian countries. Also used for dipping. Considered a "premium" brand with a lighter color, a less fishy and less salty taste than many other fish sauces	70	26	Thailand Vietnam
	10-2160	Tiparos Fish Sauce	12x25 oz	Used as a flavoring ingredient in recipes from Thailand and other Southeast Asain countries. Also used for dipping. Top of page	60	47	Thailand Vietnam
Spices & Curries
	11-1110	Gel Garlic Powder	6x5 lbs	Garlic powder is a necessary seasoning for many cuisines, including Chinese cuisine. Season Chinese fried chicken, beef lo mein and many other dishes with garlic powder.	54	35	China Thailand Vietnam
	11-1119	Gel White Pepper	6x5 lbs	An important part of Thai, Korean and Chinese cuisines. In China, "pepper" generally means ground white pepper and it's a common ingredient in households.	54	31	China Thailand Vietnam
	11-1132	Gel Fine Black Pepper	6x5 lbs	Fine black pepper to add spice to any dish.	45	35	China Thailand Vietnam
	11-1148	Gel Paprika	6x5 lbs	Used as an ingredient in a broad variety of dishes throughout the world. Paprika is principally used to season and color rices, stews, and soups.	45	35	China Thailand Vietnam
	11-1133	Javin Curry Powder	12x1 lb	A mixture of spices of widely varying composition based on South Asian cuisine. Can used to make curries or used to season curry-flavored dishes.	88	23	China Thailand Vietnam
	10-2100	Mae Sri Red Curry Paste	48x4 oz	Very authentic Mae Sri red curry. Make a delicious curry with some of the following: Thai eggplant, bamboo shoots, thai basil, meat, tofu, and pumpkin. Red curry paste itself is the core ingredient of a number of other non-related dishes such as Thai-style satay sauce and Tod Mun, or fish cakes.		18	Thailand
	10-2101	Mae Sri Green Curry Paste	48x4 oz	Contains a mixture of all the fresh herbs and spices used traditionally to make Thai green curry. Stir fry the curry paste to release the aromatic herbs and add a depth of flavor to the dish. Maesri is one of the most popular brands of curry pastesin the US and Thailand.		17	Thailand
	10-2106	Mae Sri Masaman Curry Paste	48x4 oz	Masaman is an Indian influenced curry. Masaman curry paste has several Indian spices such as cumin, cinnamon, cardamom and cloves.		18	Thailand
	10-2182	Mae Sri Yellow Curry Paste	12x14 oz	Yellow curry comes from Southern Thailand and is similar to red or green curry, but it is made with yellow peppers and turmeric. Mae Sri makes wonderfully authentic and delicious curry paste.	50	22	Thailand
	11-1131	Vedan MSG	50 lbs	A salt that will enhance the flavor of all dishes.	50	51	China Thailand Vietnam
	11-1107	Garlic Dried Minced	6x5 lbs	Important seasoning to add flavor to meats, stirfries, and dishes of all cuisines.	60	35	China Thailand Vietnam
	11-1190	Chilies Dried Whole	6x5 lbs	Add to any dish for a spicy kick. Top of page	40	32	China Thailand Vietnam
Starches
	13-1122	Erawan Rice Flour	24x16 oz	Milled from regular rice. Used to make fresh rice noodles, cakes, and other desserts such as fried bananas. Also used to thicken the consistency of dishes. Can be used similarly to wheat flour.	80	26	China Thailand
	13-1123	Erawan Sweet Rice Flour	24x16 oz	Milled from short grain rice. It is a superior thickening agent especially good for recipes to be refrigerated or frozen as it inhibits liquid separation. Also, the flour helps retain moisture by slowing the breakdown of starches. This flour is also found in many gluten-free bakery recipes.	80	27	China Thailand
	13-1128	Potato Starch	1x55 lbs	Gluten-free starch used to thicken soups and gravies. Top of page	50	55	China Thailand
Teas
	19-1110	Oolong Tea	6x5 lbs	A traditional Chinese tea with flavor between green and black tea. It is among the most popular types of teas served in typical Chinese restaurants. It is commonly brewed to be strong, with the bitterness leaving a sweet aftertaste.		32	China Thailand Vietnam
	19-1114	Jasmine Tea	6x5 lbs	Tea with added Jasmine flowers giving a subtly sweet flavor. It is usually regarded as a less harsh tea for drinking. Top of page	30	35	China Thailand Vietnam
Vegetables
	16-1100	Bamboo Shoot Halves	6xA10	Crunchy. Great to add to stir-fries and Chinese hot pots.	56	46	China Thailand
	16-1102	Bamboo Shoots Slices	6xA10	Adds a crunchy bite to stir-fries or Chinese stews and soups.	56	45	China Thailand Vietnam
	16-1104	Bamboo Shoots Strips	6xA10	Cut specifically for use in spring rolls or fried egg rolls. Crunchy addition and great for vegetarian dishes.	56	44	China Thailand
	16-1106	Bamboo Shoots Diced	6xA10	Crunchy bite to add to stir-fry and Chinese hot pots.	56	46	China Thailand
	16-1112	Baby Corn 150 ct	6xA10	Can be eaten raw or cooked. Delicious addition to curries, soups, or stir-fries.	56	45	China Thailand Vietnam
	16-1113	Small Baby Corn	6xA10	Can be eaten raw or cooked. Great in salads, soups, and stir-fries. Used often in Chinese dishes.	56	44	China Thailand Vietnam
	16-1114	Extra Small Baby Corn	6xA10	Can be eaten raw or cooked. Extra small cobs are very young and tender. Great in salads, soups, or stir-fries. Often used in Chinese cooking.	56	45	China Thailand Vietnam
	16-1118	Cut Baby Corn	6xA10	Cut baby corn cobs. Used most often in Chinese stir-fries, soups, or salads.	56	44	China Thailand Vietnam
	16-1124	Water Chestnut Slices	6xA10	Has a starchy, neutral taste similar to a bland nut. Firm crispy texture is ideal for stir-fries and salads. Commonly associated with Chinese cooking, but the water chestnut is gaining in popularity as a cooking ingredient in many other cuisines. Top of page	56	44	China Thailand Vietnam
Wine, Vinegar & Oil
	12-1116	Rice Wine	4x3L	In cooking, rice wine is frequently used in sauces to add flavor, and as the acidic ingredient in marinades.	60	45	China Thailand Vietnam
	12-1105	Sesame Oil Blend	4x1 g	Delicious sesame-flavored oil good for stir fries as well as the base for Asian-inspired dressings to put on salads, green beans, or cold noodles. Top of page	60	45	China Thailand Vietnam

Pad Thai

Ingredients
• 1/2 lb. dried thin rice noodles
• 3 Tbs. fish sauce, to taste
• 3 or more Tbs. tamarind juice the thickness of fruit concentrate, to taste
• 2 Tbs. palm or coconut sugar, to taste
• 4 Tbs. peanut oil
• 1/3 lb. fresh shrimp, shelled, deveined and butterflied
• 3/4 cup firm pressed tofu, cut into thin strips about an inch long, half an inch wide and a quarter inch thick
• 4-5 cloves garlic, finely chopped
• 3 shallots, thinly sliced (or substitute with half a medium onion)
• 1/4 cup small dried shrimp
• 1/4 cup chopped sweetened salted radish
• 2-3 tsp. ground dried red chillies, to desired hotness
• 3 eggs
• 3 cups fresh bean sprouts
• 1 cup garlic chives, cut into 1 1/2-inch-long segments (optional)
Garnish
• 2/3 cup chopped unsalted roasted peanuts
• 1 lime, cut into small wedges
• A few short cilantro sprigs
• 4 green onions

Thai Cuisine

These ingredient lists contain the most popular items used in cooking Thai cuisine. We also carry the more esoteric specialty ingredients, so if you don't see an item listed, contact us at info@importfoodnetwork.com

Cooking Directions
• Soak the dried rice noodles in cool or lukewarm tap water for 40 minutes to one hour, or until the noodles are limp but still firm to the touch. While the noodles are soaking, mix the fish sauce with the tamarind juice and palm sugar; stir well to melt the sugar.
• When the noodles have softened, drain and set aside. Heat a wok over high heat until it is smoking hot. Add 2 teaspoons of oil and quickly stir-fry the shrimp until they turn pink and are almost cooked through. Salt lightly with a sprinkling of fish sauce and remove them from the wok.
• Swirl in the remaining oil, except for 1 teaspoon, to coat the wok surface and wait 20 to 30 seconds for it to heat. Add the tofu, frying until the pieces turn golden brown. Add garlic and stir-fry with the tofu for 15 to 20 seconds. Follow with the sliced shallots and cook another 15 seconds. Then add the dried shrimp, sweetened salted radish and ground dried chilies. Stir and heat through a few seconds.
• Add the noodles and toss well with the ingredients in the wok. Stir-fry 1 to 2 minutes and when most of the noodles has changed texture and softened, push the mass up along one side of the wok. Add the teaspoon of oil to the cleared area, crack the eggs onto it and scramble lightly. When the eggs have set, cut into small chunks with the spatula and toss them in with the noodles.
• Add the sweet-and-sour seasoning mixture. Stir well to evenly coat noodles. When the noodles are cooked to your liking, toss in 2 of the 3 cups of bean sprouts and the garlic chives (if using). Sprinkle with half the chopped peanuts and return the shrimp to the wok. Stir and when the vegetables are partially wilted, transfer to a serving platter, or dish onto individual serving-size plates, and garnish with the remaining bean sprouts and chopped peanuts, the lime wedges, cilantro and green onions.
• Squeeze lime juice over each portion before eating.