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Thai<br />
Cooking<br />
Class
MENU<br />
Som Tam Ruam<br />
Green Papaya Salad<br />
Tom Yam Goong<br />
Hot and Sour Prawn Soup<br />
Yum Woon Sen<br />
Salad of Mung Bean Noodles with Minced Pork<br />
Phad Thai Gai<br />
Stir-fried Thai Noodles with Chicken<br />
Gaeng Kiew Waan Gai<br />
Green Curry of Chicken with Eggplant<br />
Phad Krapraow Nuea<br />
Stir Fried Beef with Hot Basil and Chili<br />
Phad Thai Goong<br />
Stir-fried Noodles with Prawns
Ingredients<br />
200 g Shredded green papaya<br />
150 g Shredded carrots<br />
20 ml Fish sauce<br />
10 g Plum Sugar<br />
10 ml Lime juice<br />
50 g Tomato<br />
20 g Peanuts<br />
5 g Chili small<br />
10 g Fresh garlic<br />
5g<br />
5g<br />
Dried shrimp<br />
Long bean<br />
Som Tam Ruam<br />
Green Papaya Salad<br />
Notes<br />
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Method<br />
1. Garlic and pepper in a mortar. Crushed using pestle low<br />
and low for the next few minutes.<br />
enough. Then add dried shrimp<br />
2. Put sugar. Low until the sugar dissolves. Then add shredded papaya, shredded carrot,<br />
lentils, and tomatoes, peanuts, flavored with fish sauce and lime juice. Then low until all<br />
ingredients mixed well.<br />
3. Season to taste with sugar, fish sauce and lime juice added. The original flavor is sweet,<br />
spicy and sour as well.<br />
4. Lap plate and sprinkle with peanuts. Serve the prepared vegetables. (cabbage, beans,<br />
morning glory, Thai, etc.) and sticky hot.
Tom Yam Goong<br />
Hot and Sour Prawn Soup<br />
Ingredients:<br />
4 Pieces Tiger Prawns<br />
100 g Straw Mushrooms (halved and blanched)<br />
3 Stalks Lemon Grass (sliced diagonally)<br />
5 Slices Galangal<br />
2 Sprigs Coriander<br />
3 Pieces Bird Chili (lightly crushed)<br />
3 Leaves Kaffir Lime Leaves<br />
1 Tsp Roasted Chili Paste<br />
2 Tsp Lime Juice (fresh)<br />
3 Cup Tom Yam Stock<br />
Notes<br />
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Method:<br />
1. Wash, shell and de-vein the prawns, removing the heads, but keeping the tails on.<br />
2. Bring the tom yam stock to the boil and add the lemon grass, galangal, coriander root and<br />
simmer for a few minutes until fragrant.<br />
3. Add the prawns and mushrooms, and simmer until the prawns are just cooked.<br />
4. Add the lime juice, fish sauce, roasted chili paste, torn kaffir lime leaves and chili.<br />
5. Turn off the heat.<br />
6. Add the coriander leaves.
Ingredients:<br />
100 g Mung Bean Noodles<br />
100 g Prawn<br />
100 g Minced Pork (cooked)<br />
20 g Spring Onion (cut to short lengths)<br />
20 g Celery (cut to short lengths)<br />
20 g Tomato<br />
20 g Carrot (shredded)<br />
1 tbsp Red Chili (finely chopped)<br />
½ tbsp Coriander (finely chopped)<br />
½ tbsp Garlic (finely chopped)<br />
1.5 tbsp Lime Juice (fresh)<br />
1 tbsp Fish Sauce<br />
½ tbsp Sugar<br />
Yum Woon Sen<br />
Salad of Mung Bean Noodles with Minced Pork<br />
Notes<br />
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Method:<br />
1. Make the dressing by mixing together the red chili, coriander, garlic, lime juice, fish sauce and<br />
sugar in a bowl.<br />
2. Soak the mung bean noodles in cold water for about 15 minutes, until softened. Drain well and<br />
cut into short strips, about 3 inches long.<br />
3. Bring some water to the boil and blanch the mung bean noodles for one minute. Drain well and<br />
transfer to a bowl.<br />
4. Add the pork, prawn, onion, celery, tomato, carrot and dressing and toss together well.<br />
5. Arrange on the plate and garnish with some celery leaf and chili.
Phad Thai Gai<br />
Stir-fried Thai Noodles<br />
Ingredients<br />
200g Rice Noodles<br />
150g Chicken Thigh<br />
¼ cup Bean Curd Dice<br />
½ cup Chinese Radish, Chopped Garlic and Shallot, Dried Shrimp<br />
1 tbsp Ground Roast Peanut<br />
½ cup Bean Sprout<br />
¼ cup Chinese Chives Short Length<br />
2 pcs Eggs<br />
2 tbsp Cooking Oil<br />
½ cup Chicken Stock<br />
Notes<br />
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Phad Thai Sauce Ingredients<br />
½ cup Tamarind Juice<br />
½ cup Palm Sugar<br />
¼ cup Fish Sauce<br />
Method<br />
1. Heat the pan, medium high fire. Put the cooking oil<br />
2. Put shallot, dry shrimp, radish, and stir fried<br />
3. Put the noodles, chicken stock, keep stir fried until the noodle soft<br />
4. Add chicken<br />
5. Remove the noodles on the side and put egg, stir together then put in Phad Thai sauce<br />
6. Put the bean sprout and Chinese chives, keep it stir fried. After done turn off fire and put the peanuts on top<br />
7. Arrange on the plate garnish with coriander leave
Gaeng Kiew Waan Gai<br />
Green Curry of Chicken with Eggplant<br />
Ingredients:<br />
200 g Chicken (sliced)<br />
2 tbsp Green Curry Paste<br />
2 cup Coconut Cream<br />
¼ cup Thai Pea Eggplant<br />
¼ cup Thai Eggplant (cut into four)<br />
5 leaves Kaffir Lime Leaf<br />
10 grams Thai Sweet Basil<br />
2 pieces Red Chili<br />
1 tbsp Fish Sauce<br />
½ tbsp Sugar<br />
½ tbsp White Pepper Powder<br />
2 tbsp Cooking Oil<br />
1 cup Chicken Stock<br />
Notes<br />
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Method:<br />
1. Heat the oil and sauté the curry paste over medium heat until fragrant.<br />
2. Add one cup of the coconut cream, a little by little until the full cup has been<br />
incorporated. Stir until a film of green oil covers the surface of the sauce.<br />
3. Add the eggplant and the kaffir lime leaves and the chicken and bring the sauce to the<br />
boil.<br />
4. Reduce the heat and add the fish sauce, pepper, sweet basil and chili<br />
5. Turn off the heat<br />
6. Arrange in the bowl and garnish with the basil, chili and kaffir lime leaves.
Ingredients:<br />
200 g Beef (sliced)<br />
5 cloves Garlic<br />
3 pieces Bird Chili<br />
1 piece Red<br />
1 piece Yellow Chili<br />
2 sprigs Coriander<br />
½ cup<br />
String Beans<br />
½ tbsp<br />
Soy Sauce<br />
1 tbsp Oyster Sauce<br />
½ tbsp<br />
Fish Sauce<br />
1 tbsp Sugar<br />
½ tsp<br />
Ground White Pepper<br />
½ cup<br />
Hot Basil Leaves<br />
2 tbsp Cooking Oil<br />
½ cup<br />
Chicken Stock<br />
Phad Krapraow Nuea<br />
Stir Fried Beef with Hot Basil and Chili<br />
Notes<br />
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Method:<br />
1. Pound the chili, garlic and coriander roots well to obtain a paste.<br />
2. Fry the paste in medium hot oil until fragrant.<br />
3. Add the beef and continue to fry over high heat until the beef is cooked. Add the soy sauce,<br />
fish sauce, sugar and chicken stock.<br />
4. Add the hot basil and red and yellow chili, mix together and remove from the heat.<br />
5. Garnish with fried basil leaves.
Ingredients<br />
200 g Rice Noodles<br />
201 4 pcs Tiger Prawns<br />
¼ cup Bean Curd Dice and Fried<br />
½ cup<br />
1 tbsp Ground Roast Peanut<br />
Phad Thai Goong<br />
Stir-fried Thai Noodles<br />
Chinese Radish, Chopped Garlic and Shallot, Dried Shrimp<br />
½ cup Bean Sprout<br />
¼ cup Chinese Chives Short Length<br />
2 pcs Eggs<br />
2 tbsp Cooking Oil<br />
½ cup Chicken Stock<br />
Notes<br />
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Phad Thai Sauce Ingredients<br />
½ cup Tamarind Juice<br />
½ cup Palm Sugar<br />
¼ cup Fish Sauce<br />
Method<br />
1. Heat the pan, medium high fire. Put the cooking oil<br />
2. Put shallot, dry shrimp and tofu, radish pickle and stir fried<br />
3. Put the noodles, chicken stock, keep stir fried until the noodle soft<br />
4. Remove the noodles on the side and put egg, stir together then put in Pad Thai sauce<br />
5. Put the bean sprout and Chinese chives, keep it stir fried. After done turn off fire and put the<br />
peanuts on top<br />
6. Arrange on the plate garnish with coriander leave
Thank You
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