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.

Tom Kai - Thai Coconut Soup

Kata Thai Cooking - Kata Beach, Phuket

Kata Thai Cooking School

Tom Kai - Thai Coconut Soup

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Servers: 3 (Entrée sized)


Ingredients:

• 1 can 330ml - Coconut Milk
• 1 or 2 sticks - Lemon Grass
• 3 - Kaffir Lime Leaves
• 6 to 8 thin slices - Galangal
• 2 to 4 - Thai Chillies (depends on strength)
• 1/3 Cup - Sliced Mushrooms
• 4 - Grape Tomatoes halved- (a normal tomato cut into wedges can be used)
• 3 - Shallots
• 1/2 TSP - Salt
• 2 or 3 - Thai Fish Sauce
• 1/2 Cup - Water
• 100g - Either Tofu, Chicken, Pork, Prawn, Squid
• Garnish 1 per serving Segment - Lime (or Lemon)
• Garnish 1 per serving Sprig - Coriander

Steps:
Preparation:-

Bash 1 or 2 sticks of Lemon Grass.
Cut Galangal into 6 or 8 slices and slice the Shallots
Slice mushrooms to make about 1/3 cup.
Cut grape tomatoes into half or if a normal tomatoe cut into wedges.

Dice the Thai chillies.

Boil 1/2 cup of water and 1 can 330ml of coconut milk.
Add based Lemon Grass, cut shallots, sliced Galangal, diced Thai Chillies and sliced mushrooms.
Boil for a few minutes and add the 2 or 3 tablespoons of Thai Fish Sauce, salt and put in the 100g "meat" (Either Tofu, Chicken, Pork, Prawn, Squid) with the tomatoes.
Once "Meat" is cooked put the soup in a serving bowl.

Serve with a wedge of Lime and a sprig of Coriander

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.