THAI COOKING CLASS RECIPE BOOK

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Ingredients: 200 g Beef (sliced) 5 cloves Garlic 3 pieces Bird Chili 1 piece Red 1 piece Yellow Chili 2 sprigs Coriander ½ cup String Beans ½ tbsp Soy Sauce 1 tbsp Oyster Sauce ½ tbsp Fish Sauce 1 tbsp Sugar ½ tsp Ground White Pepper ½ cup Hot Basil Leaves 2 tbsp Cooking Oil ½ cup Chicken Stock Phad Krapraow Nuea Stir Fried Beef with Hot Basil and Chili Notes ……………………………… ……………………………… ……………………………… ……………………………… ……………………………… ……………………………… ……………………………… Method: 1. Pound the chili, garlic and coriander roots well to obtain a paste. 2. Fry the paste in medium hot oil until fragrant. 3. Add the beef and continue to fry over high heat until the beef is cooked. Add the soy sauce, fish sauce, sugar and chicken stock. 4. Add the hot basil and red and yellow chili, mix together and remove from the heat. 5. Garnish with fried basil leaves.
Ingredients 200 g Rice Noodles 201 4 pcs Tiger Prawns ¼ cup Bean Curd Dice and Fried ½ cup 1 tbsp Ground Roast Peanut Phad Thai Goong Stir-fried Thai Noodles Chinese Radish, Chopped Garlic and Shallot, Dried Shrimp ½ cup Bean Sprout ¼ cup Chinese Chives Short Length 2 pcs Eggs 2 tbsp Cooking Oil ½ cup Chicken Stock Notes ……………………………… ……………………………… ……………………………… ……………………………… ……………………………… ……………………………… ……………………………… Phad Thai Sauce Ingredients ½ cup Tamarind Juice ½ cup Palm Sugar ¼ cup Fish Sauce Method 1. Heat the pan, medium high fire. Put the cooking oil 2. Put shallot, dry shrimp and tofu, radish pickle and stir fried 3. Put the noodles, chicken stock, keep stir fried until the noodle soft 4. Remove the noodles on the side and put egg, stir together then put in Pad Thai sauce 5. Put the bean sprout and Chinese chives, keep it stir fried. After done turn off fire and put the peanuts on top 6. Arrange on the plate garnish with coriander leave
Page 1 and 2: Thai Cooking Class
Page 3 and 4: Ingredients 200 g Shredded green pa
Page 5 and 6: Ingredients: 100 g Mung Bean Noodle
Page 7: Gaeng Kiew Waan Gai Green Curry of

THAI COOKING CLASS RECIPE BOOK

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