Pad Thai

Ingredients:

• 500gr large prawns
• 300gr dried senlek noodles
• 4 tbslp tamarind pure
• 2 1/2 tbslp fish sauce
• 3 tbslp tomatoe ketchup
• 3 tblsp oil
• 5 garlic cloves finely chopped
• 4 eggs
• 2 shredded carrots
• 1/2 teaspoon chilli powder
• 2 tblsp dried shrimp
• peanuts
• bean sprouts
• 4 spring onion finely sliced

Method:

• soak noodles in water for 4-5 hours, drain
• combine tamarind pure, fish sauce, tomatoe ketchup in a bowl and set aside
• heal oil fry garlic add prawns the remove
• add reamining oil, cook eggs and stir to scramble for 1 -2 minutes
• add noodles, carrots, stir another 2 minutes
• add tamarind pure, chilli powder, dried shrimp and roasted peanuts and half bean sprouts and spring onion
• spoon to a serving plate. sprinkle over remaining peanuts garnish with chillies and coriander leaves, lemon wedges and bean sprouts

Green Papaya Salad with Chilli and Lime

Ingredients:

• 125 gr small papaya green unripe, chopped or grated
• 2 tbslp lime juice plus small rind
• 1/2 tbslp fish sauce
• 1/2 tbslp palm or coconut sugar
• 1-2 garlic
• 25g roasted peanuts
• 1/2 tbslp ground dried shrimp
• 1 small red and green chilli
• 50 g tomatoes

Method:

mix papaya with lime juice with fish sauce and sugar. ound garlic together with peanuts. add papaya and pound gently . add beans if you’d like the dried shrimp and chilli. keep punding and turning to bruised the ingredients. add sugar mixture tomatoes and a piece of lime or rind.

Spring-flowering chives with squid

Ingredients:

• 500 gr squid
• 1 1/2 tbsp oil
• 4 garlic finely chopped
• 2 tbsp vegetable oil
• 1 tbsp light soy sauce
• 1 1/2 tbsp oyster sauce
• 375 gr chinese flowering chives
• white pepper

Method:

• prepare the squid
• stir fry garlic until it is lightly browned
• add squid, stock, soy sauce, oyster sauce and chives for 2-3 minutes
• season white pepper

Grilled fish with three-flavour sauce

ingredients:

• 1 red snapper 500gr
• 3 garlic cloves rough chopped
• 3 shallots roughly chopped
• 5 long red chillies, deseeded and roughly chopped
• 3 coriander roots, roughly chopped
• 2 tblsp cooking oil
• 2 tblsp vegetable stock
• 2 tblsp lime juice
• 1 1/2 tblsp fish sauce
• 2 tblsp palm sugar
• thai sweet basil leaves for garnish

Method:

• rub the outside of the fisj with some oil and grill or barbecue it on medium heat for 15-20 minutes on each side until lightly browned. Transfer tge fush to a serving plate and keep it warm
• use a pestle and mortar to combine garlic, shallots, chillies and coriander roots into rough paste
• heat oil stir fry the garlic, and chilli paste for 2 minutesor until fragrant.  Add stock, lemon juice, fish sauce and sugar and cook for another minute or until sugar has dissolve.
• pour the chilli sauce over warm fish, garnish with a few sweet thai basil leaves

Chicken Coconut and galangal soup

Adapted from Fresh Thai by Oi Cheepchaiissara cook book.

Ingredients:

• 200 ml coconut milk
• 200 ml chicken stock
• 2 lemongrass stalks white part only cut into a tassel or bruised
• 5cm galangal peeled and cut into several pieces
• 15 black peppercorns, crushed
• 400 gr skinless chicken breast, sliced
• 1 1/2 tblsp fish sauce
• 1 tblsp palm sugar
• 150 gr mixed mushrooms (oysters, shitake, or button)
• 200 gr cherry tomatoes
• 2 1/2 tblsp lime juice
• 5 kaffir lime leaves
• 3 – 5 small red green chillies, bruised
• coriander leaves for garnish

method:

• heat coconut milk, stock, lemon grass, galangal and peppercorns in a saucepan bring to boil
• add chicken, fish sauce and sugar and stirring constantly simmer for 5 minutes or until the chicken is cooked through
• halve mushrooms, add tomatoes and simmer for 2-3minutes
• add lime juice, kaffir lime leaves and chillies for the last few seconds
• garnish with coriander