Quick & Tasty Tuesdays Cooking Class - Thai

• 
• Servings
  2
• Prep
  90 m
• Cook
  90 m

Recipe By: Anan P

Quick & Tasty Tuesdays

Cooking Class - Thai

🍜Pad Thai - Stir-Fried Rice Noodles 

Pad Thai is the national dish of Thailand and is a beloved street food snack. A combination of tangy tamarind, sweet palm sugar, and fish sauce give it a multi-faceted taste. 

INGREDIENTS 

125 g Pad Thai dried rice sticks (Soaked over night in cold water, or in warm (60C) water for 10 minutes)

Sauce:

• 2 tbsp tamarind paste 

• 3 tbsp palm sugar syrup

• 1.5 tbsp fish sauce

Stir-fry

• 2 – 3 tbsp vegetable or canola oil

• 1/2 shallot, sliced

• 1 egg , lightly whisked

• 1/2 cups of bean shoots 

• 1/2 cup fried tofu, cut into 3cm batons

• 1/4 cup garlic chives , cut into 3cm pieces

• 1/4 cup finely chopped peanuts

• 3 prawns, shelled 

To Serve

• 2 lime wedges 

• ½ tsp Thai chilli flakes 

• ¼ cup beansprouts

METHOD

1. Preheat a heavy-bottomed skillet over medium heat. Add in the vegetable oil. Once the oil is hot, add in the egg. Let it set for a few seconds and then lightly scramble it. Once the egg is cooked, break it up with your spatula. Add in the prawns and tofu, and stir fry them for 2-3 minutes or until the prawns begin to curl up, and are cooked 60% of the way through. 

2. Add in the shallots and stir-fry for 1 minute until they soften. Add in the the soaked rice noodles and mix them around to evenly coat them in the oil. Add in the pad Thai sauce 1 tablespoon at a time. Mix the noodles around until the sauce has been absorbed. Keep adding more sauce until it is seasoned to your preference. 

3. When the noodles have softened, turn off the heat and toss in the garlic chives and the beanshoots. 

4. Garnish the pad Thai with a squeeze of lime juice, the crushed peanuts, and a pinch of the Thai chillis flakes, if desired. 

🐔Pad Kee Mao- Chicken Mince Stir-Fry 

This Pad Kee Mao dish is scrumptious and will surely satisfy your take-out cravings. This recipe is easy, quick, and made using fresh ingredients. You can use rice noodles or just serve with a side of rice.

INGREDIENTS

• 250g chicken mince

• 5g Krachai (Thai Ginger) 

• 4-5 pcs Thai bird’s eye chillis, whole 

• 2 cloves garlic

• 1 tbsp of vegetable oil

• 1 egg

Stir-Fry Sauce

• 1 tablespoon oyster sauce

• 1 tablespoon soy sauce

• 1 tablespoon sugar

To serve

• Steamed rice

METHOD

1. To make the sauce: Mix together the oyster sauce, soy sauce and sugar in a mixing bowl until the sugar has dissolved. 

2. Place the krachai, and garlic in a mortar and pestle and crush it into a paste. 

3. Add in the chilli and lighty crush the chilli so it remains in ⅓ size pieces. 

4. Preheat a skillet over medium heat. Add in half of the vegetable oil. Pan-fry the chicken mince until golden brown, then push the chicken to the side of the pan. 

5. Add the rest of the oil and sauté the garlic, krachai, and chili mix until fragrant.

6. Add the sauce and incorporate everything together.

7. Preheat another frying pan. Add in 1 tsp of oil. Fry the egg for 2-3 minutes or until the edges begin to brown a little. 

8. Serve the chicken mince with a side of rice, and top with the fried egg. 

© 2024 OTAO Kitchen. All Rights Reserved. ABN 65 606 809 581
Printed From otaokitchen.com.au 11/21/2024