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Thai

Pad Thai

• 1/2 a pack of dried medium size rice noodles
• 3 Tbsp soy sauce
• 3 Tbsp tamarind paste (preferably without seeds)
• 2 Tbsp brown sugar
• 1 package extra firm (pressed) tofu
• 4-5 cloves garlic, crushed
• 1 small onion or 3 shallots
• 1/4 cup sweet salted radish, chopped (optional)
• 2-3 tsp ground chilies
• 3 eggs
• 3 cups fresh bean sprouts
• Some veggies, e.g.
  • 1 tomato (wedges)
  • 4-5 small Thai eggplants, quartered
  • 6-7 mini bok choi, roughly chopped
  • broccoli florets
  • green peppers
• Oil
• cilantro, chopped
• 1 lime (wedges)
• 1/2 cup chopped peanuts
• 3-4 green onions, chopped

1. Start by placing the noodles in a bowl and cover with boiling water, set aside to cook/soften while you prep the rest of the ingredients
2. Mix the tamarind, soy sauce and sugar in a small bowl and set aside
3. Heat some oil and fry the tofu until golden in a wok or large pan
4. Add garlic and onion, and fry until soft and fragrant
5. Add chilies and salted radish and keep frying
6. Drain and cool the noodles under cold water, drain well then add to the wok, adding some oil if necessary
7. Once the noodles are well heated and soft, push everything to the side of the pan, add some oil and break the three eggs, then scramble them roughly before mixing them with the rest - you want to end up with little bits of scrambled eggs mixed with the veggies
8. Add the tamarind mixture and toss well to coat
9. Add the vegetables and heat up until wilted but still crunchy
10. Add the bean sprouts and toss until they are heated
11. Serve into bowls or plates and garnish with chopped cilantro, green onion, peanuts and a wedge of lime. Squeeze lime juice over the plate just before eating.

(Adapted from various online recipes)

Tom Kha Gai (coconut lemongrass soup/curry)

• 1 box or 2 cans of good quality coconut milk (500ml)
• 1 thumb-sized chunk of galanga (fresh or frozen)
• 1 stalk of lemongrass
• 2 handfuls of oyster mushrooms (200g)
• 2 tomatoes
• 1 large white onion
• 6 kaffir lime leaves
• 1-3 Thai chilies (to taste)
• 1 lime
• a small bunch of cilantro
• salt

1. Cut the galanga in thin slices (if frozen, it's not necessary to thaw it)
2. Remove the outer, tough layers of lemongrass, trim its stem and top and cut into large diagonal slices (you don't want to create too many small pieces since it will need to be fished out at the end)
3. Gently heat the coconut milk with the galanga and lemongrass - add some water (and use it to rinse off the containers) if too thick
4. Once the milk starts to froth a little, add the mushrooms, roughly chopped
5. Turn down the heat and continue to cook, stirring gently every once in a while. Don't stir to fast or the milk will curd. Do not boil.
6. Slice the chilies diagonally and add to the pot
7. Slice the onions into thick wedges and add to the pot
8. Slice the tomatoes into thick wedges and add to the pot
9. Break the kaffir lime leaves into rough chunks and add to the pot - add 1 generous pinch of salt
10. Continue cooking, stirring gently, until the mushrooms are nice and soft
11. Once cooked through, cut the heat and fish out the kaffir lime leaves and as many pieces of lemongrass as possible
12. Chop the cilantro and add to the pot
13. Juice the lime and add to the pot - start with half the juice and taste, add more lime juice and more salt if required. You want the lime juice to counterbalance the sweetness of the coconut.
14. Serve with some steamed rice

(Adapted from Mark Wiens)

Coconut curry paste

• 1/3 cup onion, roughly chopped
• 4-5 cloves garlic
• 1 thumb-sized chunk of galanga (or ginger, in a pinch)
• 3/4 tsp ground turmeric
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1-2 Thai chilies
• 1 lemon or lime, juiced (3 TBsp)
• 3 TBsp soy sauce
• 2 TBsp ketchup
• 1 TBsp brown sugar
• a good grind of pepper

1. Blitz all paste ingredients in the blender, adding some coconut milk if needed
2. Heat some oil in a pan and fry the paste to enhance flavour
3. Add meat or tofu and fry, coating well with the sauce
4. Then add coconut milk and stock/water
5. Add veggies, some cumin seeds - if using tomatoes, add them later

(Adapted from Spruce Eats)

Thai basil beef - Pad Gra Prow

• 340g (12oz) ground beef or steak strips
• 5-6 cloves garlic, minced
• 1 red bell pepper
• 1 red onion
• 1TBsp sambal oelek
• 2TBsp soy sauce or tamari
• 1TBsp fish sauce
• 1TBsp brown sugar
• 2TBsp lime juice
• 1 cup thai basil leaves
• some cilantro
• oil

1. (optional) Velvet beef by mixing it with 2tsp cornstarch and 1tsp oil prior to frying.
2. Mix all sauce ingredients in a small bowl
3. Sear beef quickly (until just browned) in a little oil, separating chunks. Set aside.
4. Stir-fry garlic, red pepper and onions until slightly caramelized
5. Toss beef back in with sauce. Stir fry until heated through.
6. Fold in thai basil until just wilted.
7. Serve with rice and garnish with cilantro

(Adapted from Modern Proper and The Woks of Life)