THAI COOKING CLASS RECIPE BOOK

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MENU Som Tam Ruam Green Papaya Salad Tom Yam Goong Hot and Sour Prawn Soup Yum Woon Sen Salad of Mung Bean Noodles with Minced Pork Phad Thai Gai Stir-fried Thai Noodles with Chicken Gaeng Kiew Waan Gai Green Curry of Chicken with Eggplant Phad Krapraow Nuea Stir Fried Beef with Hot Basil and Chili Phad Thai Goong Stir-fried Noodles with Prawns
Ingredients 200 g Shredded green papaya 150 g Shredded carrots 20 ml Fish sauce 10 g Plum Sugar 10 ml Lime juice 50 g Tomato 20 g Peanuts 5 g Chili small 10 g Fresh garlic 5g 5g Dried shrimp Long bean Som Tam Ruam Green Papaya Salad Notes ……………………………… ……………………………… ……………………………… ……………………………… ……………………………… ……………………………… ……………………………… Method 1. Garlic and pepper in a mortar. Crushed using pestle low and low for the next few minutes. enough. Then add dried shrimp 2. Put sugar. Low until the sugar dissolves. Then add shredded papaya, shredded carrot, lentils, and tomatoes, peanuts, flavored with fish sauce and lime juice. Then low until all ingredients mixed well. 3. Season to taste with sugar, fish sauce and lime juice added. The original flavor is sweet, spicy and sour as well. 4. Lap plate and sprinkle with peanuts. Serve the prepared vegetables. (cabbage, beans, morning glory, Thai, etc.) and sticky hot.
Page 1: Thai Cooking Class
Page 5 and 6: Ingredients: 100 g Mung Bean Noodle
Page 7 and 8: Gaeng Kiew Waan Gai Green Curry of
Page 9 and 10: Ingredients 200 g Rice Noodles 201

THAI COOKING CLASS RECIPE BOOK

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