---------- Recipe via Meal-Master (tm) v8.04
  
       Title: [Thai]kai pad prik haeng-chicken w/chili and 
  Categories: Thai, Chicken, Nut, Chile
       Yield: 1 Servings
  
       1 c  Chicken meat, finely sliced
     1/2 c  Tua fak yao (long
            -beans), cut into 1 pieces
     1/4 c  Prik haeng (dried
            -red chilis), crumbled
     1/4 c  Peanuts
     1/4 c  Nam sup (stock)
       1 tb Kratiem (garlic), thinly
            -sliced
       1 tb Nam pla (fish sauce)
       1 tb Si iew khao (light soy)
       1 tb Si iew dhum (dark soy)
     1/4 ts Nam tan paep-(palm sugar)
  
   One of the cook books I cross checked this recipe with
   described it as “chili hot”, which seems a fair
   description, though their version was a little milder
   than this one. As always remember that you can reduce
   the chili if you wish. This dish offers an excellent
   example of texture contrast with the crunchy nuts and
   the softer meat. Place a wok or skillet on medium heat
   and carefully toast the uncooked peanuts until they
   begin to turn golden, and are just cooked through
   (test by biting one). In a mortar and pestle or food
   processor briefly pound the peanuts to produce a
   broken consistency, (not peanut butter!) Heat the wok
   or skillet over high heat, and add a little peanut
   oil, and when it is hot, saute the garlic until it is
   golden brown and slightly crispy, then remove it and
   drain on a kitchen towel. Saute the chilis briefly,
   then add the chicken and continue stiring until it
   begins to change color. Working quickly add the
   remaining ingredients in turn, stirring to mix, adding
   the soy sauces and fish sauce, then finally the stock
   after the dry ingredients, as this will cool the
   mixture to allow the cooking to finish. Return the
   garlic to the pan, and cover, leaving for about a
   minute to complete cooking. Check that the meat is
   cooked, and taste for seasoning balance. Serving &
   Storage Serve with white steamed rice, and the usual
   table condiments.
  
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