Pad Gratiem Prik - Garlic and Pepper

Kata Thai Cooking - Kata Beach, Phuket

Kata Thai Cooking School

Pad Gratiem Prik - Garlic and Pepper

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Servers: 1


Ingredients:

• q00g - Meat (Pork, Chicken, Beef, Prawn, Squid)

• 1/2 TSP - Pepper

• 1 tbsp - Soy Sauce

• 2 or 3 cloves - Fresh Garlic

• 1 TSP - Salt

• 1/4 cup - Vegetables (cabbage, cauliflower, broccoli etc)

Steps:

Marinate 100g of "Meat" (Pork, Chicken, Beef, Prawn, Squid) in a bowl with 1/2 TSP pepper, 2 or 3 cloves of diced garlic and 1 TSP of salt for at least 5 minutes.
Medium heat 1/4 cup of vegetable oil and put meat to cook.
Pick each piece of meat out onto the serving dish.
Into the same pan put the vegetables and stir fry until cooked.
Mix meat back in and serve.

Pad Thai - Rice Noodles

Kata Thai Cooking - Kata Beach, Phuket

Kata Thai Cooking School

Pad Thai - Flat Noodles Thai Style

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Servers: 1


Ingredients:

• 1 tbsp - Brown Sugar

• 1 tbsp - White Sugar

• 0.5 tbsp - Tamarind (slightly less amount of Tamarind concentrate if used)

• 1.5 tbsp - Thai Fish Sauce

• 2 tbsp - White Vinegar

• 50g - Rice Noodles (can be fresh or dried - if dried soak for 60 mins before use)

• 80g - Either Chicken, Pork, Beef, Seafood

• 0.25 cup - Spring Onion

• 0.25 cup - Garlic Chives

• 0.25 cup - Sliced Carrot

• 0.25 cup - Bean Sprouts

• 1 - Egg

• 0.5 tbsp - Shallot

• 1 tbsp - Firm Tofu (diced)

• 0.5 tbsp - Pickled Mixed Vegetables

• 1.5 tbsp - Vegetable Oil

• 1 TSP - Paprika

• 0.5 tbsp - Crushed Peanuts

• 1 tbsp - Lime juice

Preparation
Sauce Mix:-
Cooking
Cooking
Eating:
Eating:



Steps:

If dried noodles - soak for 60 minutes in water.
Cut chicken/pork/beef/seafood into small slices.

1 tbsp - Brown Sugar
1 tbsp - White Sugar
0.5 tbsp - Tamarind (slightly less amount of Tamarind concentrate if used)
1.5 tbsp - Thai Fish Sauce

Heat up the oil on a medium heat and add shallots & tofu into the pan when oil is hot.
After 1 minute add the meat and cook (with the meat in thin slices this should not take long).
When meat is ready, add the egg and scramble just a little then do the pancake movement and spread the egg around your pan.
After 1 minute add the noodles and start stirring it well together.
After 30 seconds add the Tamarind sauce mix. Stir for a total of 2 minutes.
Add the paprika powder for more colour.
The sauce must be soaked into the noodles.
The Pad Thai should start to become dry in the pan, then add the chives and sprouts then cook it for another 30 seconds.
Turn off the heat and serve on a plate.

Add some lime pieces and crushed peanuts on top when serving to each person.

Banh Xeo - Country Pancake

Coconut Tour - Hoi An

Vietnamese Cooking School

Banh Xeo - Country Pancake

Serves: 3


Ingredients

• 100g - Rice Flour

• 75ml - Water

• 8 - Straw Mushroom Sliced / Diced

• Pinch - Turmeric

• 1 - Egg Yolk

• 1 - Spring Onion

• 2 tsp - Chicken Stock Powder

• 100g - Small Sliced Pork (if cooked cut out cooking step)

• 100g - Prawns (if cooked cut out cooking step)

• 100g - Bean Sprouts

• 1tbsp - Vegetable Oil

• Vietnamese Rice Paper

• Cucumber

• Mustard leaves.

• Lettuce

• Mint

• Holy Basil

• Vietnamese Coriander

• Spring Onion

• 4 tbsp - Lemon Juice

• 2 tbsp - Sugar (4tbsp with Vietnamese Sugar)

• 1 tbsp - Thai Fish Sauce (4 tbsp with Vietnamese Fish Sauce)

• 1 tbsp - Garlic

• 1 tbsp - Chili

Steps:-
Batter
Making the pancakes
Herb Bundle
Create a pancake
Dipping Sauce - Sweet and Sour
Eating:-



Add water to flour and mix - leave to soak for an hour.
Consistency should be like double cream (we found we needed to add more water with UK rice flour).
After an hour - pour surface excess water away.

Mix into batter the yolk, mushrooms and spring onions.
Put the tbsp of Vegetable oil into a small frying pan (10-15cm) and cook.
Add ladel of mixture and roll frying pan to cover the bottom with a thin layer.
On one half cover with bean sprouts.
Cover and cook for a minute or two.
Fold over the half without the bean-sprouts on.
Put on a plate and repeat process until all batter/prawns/pork is used.

Slice cucumber in long thin strips.
Mustard leaves.
Lettuce
Mint
Holy Basil
Vietnamese Coriander
Spring Onion

Cut pancakes in half.
Check rice paper - some need dipping on hot water first.
Dip whole of rice paper in hot water.
Put half a pancake on one end of the rice paper
Put a good hand bundle of mix herbs ontop of the pancake.
Now roll the pancake tucking herbs/pancake underneath.
You should end up with a cigar shape.
Repeat the above for all pancakes.

4 tbsp - Lemon Juice
2 tbsp - Sugar (4tbsp with Vietnamese Sugar)
1 tbsp - Thai Fish Sauce (4 tbsp with Vietnamese Fish Sauce)
1 tbsp - Garlic
1 tbsp - Chili
Mix all together, use water and/or more lemon juice to weaken

Dip cigar roll into dipping sauce and eat.
Repeat until all eaten :-)