Thai cooking made simple

Wednesday, July 14, 1999 | 9:36 a.m.

Making Thai food at home may seem a bit far-fetched for all but Thais, but the newly revised "Keo's Thai Cuisine," by acclaimed restaurateur and author Keo Sananikone makes it possible for everyone.

Keo shares his secrets for success with step-by-step methods that are a breeze to follow.

Most of the ingredients used in Thai cooking are readily available in supermarkets. Look for the more exotic Thai ingredients, such as spices, fresh lemongrass and Kaffir lime leaves, at Asian markets.

The only things missing from this delightful cookbook are the native names of the dishes. I recognized many of my favorites even without their proper names.

The roast duck needed for the delicious duck salad may be purchased at the takeout counter at Sam Woo's Barbecue in the Chinatown Plaza on Spring Mountain Road.

At the 99 Hong Kong Market, in the same center, you can find ingredients for making any Southeast Asian recipe.

"The secret of Thai cooking is to maintain a balance between the spices and the main ingredients so that one does not overwhelm the other," Keo says. "These recipes will show you how."

Roast Duck Salad

1 Tbs Thai roasted chile paste

2 tsp fish sauce

6 Tbs lime juice

2 c. thinly sliced boneless roast duck

1 cucumber, sliced

1/3 round onion, thinly sliced

1/4 c. chopped celery

1/4 c. chopped Chinese parsley

20 mint leaves

Garnish:

Cashew nuts (optional)

1 fresh red chile pepper, chopped (optional)

Chinese parsley sprigs

Mint leaves

Combine roasted chile paste, fish sauce and lime juice in a mixing bowl; blend well. Just before serving toss together roast duck, cucumber, onion, celery, Chinese parsley, mint leaves and chile pepper. Add dressing just before serving to prevent dressing from marinating the ingredients; toss lightly. Serve at room temperature. Garnish with cashew nuts, red chile peppers, Chinese parsley sprigs, and mint leaves.

(In Thailand, roast duck is quite popular among city folks, and you can find it everywhere -- from coffee shops to food courts -- in any city. Thinly sliced strips of boneless roast duck with roasted chile paste and lime juice make wonderful use of this favorite Thai ingredient.) Makes 4 servings.

Thai Noodles With Chicken

1/2 lb rice noodles

1/4 c. vegetable oil

2 cloves garlic, finely chopped

1 scant tsp shredded pickled salted radish

1/4 lb boneless chicken breast, sliced

1 egg, lightly beaten

1/2 lb bean sprouts

1 Tbs catsup

1 tsp soy sauce

1/4 c. coarsely chopped peanuts or macadamia nuts

1 tsp sugar

1 to 2 Tbs fish sauce*

1 Tbs dried ground salted shrimp (optional)

1 oz chives, cut into 2-inch lengths

Garnish:

Chives

1 lime, quartered

1 tsp dried red chile pepper flakes (optional)

Soak rice noodles in warm water for 30 minutes; drain. Heat oil in a wok on high heat and cook garlic and salted radish until light brown. Add chicken and egg; stir-fry for 3 to 4 minutes. Add rice noodles and half of the bean sprouts; mix well. Stir in catsup, soy sauce, peanuts, sugar, fish sauce and ground salted shrimp; cook for 3 minutes. Add chives and the remaining bean sprouts; mix well. Serve hot. Garnish with chives, lime quarters and red chile pepper flakes. Sprinkle with extra chopped peanuts, if desired.

*The amount of fish sauce used in this recipe depends on the brand selected and personal taste.

(One of the favorite dishes of Americans in Thailand. It is sold everywhere from fine dining restaurants to sidewalk food stands.) Makes 3 to 4 servings.

Mango Daiquiri

2 oz light rum

1 large ripe mango, peeled and seeded

1 Tbs fresh lemon juice

1 tsp sugar (optional)

Scoop of cracked ice

Combine rum, mango, lemon juice and sugar in a blender. Blend on high speed for 30 seconds. Gradually add cracked ice, blending until drink is of a slushy consistency. Makes 2 drinks.