Authentic Thai Basil Chicken (Pad Kra Pao) 

(serve one)

4 oz. Minced chicken thigh/sliced beef/seafood/Tofu for veg  

2 cloves of Garlic (roughly chopped)

1-3 Birds eye Chilis  

2 stalks of holy/Sweet basil leave  

1 tbsp Oyster sauce or Vegetarian stirred-fried sauce  

1 tbsp Fish sauce/Soy sauce for veg   

Pinch of Granulated Sugar    

Instruction  
  1. In a wok or a large sauté pan, sauté the garlic-chili paste in a little vegetable oil over medium-high heat until the garlic turns golden.
  2. Add chicken/tofu and toss until they’re no longer in big clumps. Add the mixed sauce and continue tossing until the chicken is cooked.
  3. Stir in the holy/sweet basil for one min and turn off the heat. Add a splash of water to create the sauce. Turn off the heat after one min. Taste and adjust seasoning as needed.

Pad See Ew

(Serve one)

5oz bite size Chicken thigh or your choice of meat

4oz Fresh 1” wide noodles or  EXTRA LARGE 10 mm*. dried rice noodles (Soak in water for one hour before cooking). 

*This is wider than pad thai noodles.

2 Tbsp vegetable oil

4 cloves garlic

2 eggs

3-4 stalks Chinese broccoli or broccolini cut into two-inch pieces diagonal shape.

Sauce

2 Tbsp oyster sauce

1 Tbsp light soy sauce

1 Tbsp fish sauce

2 Tbsp black soy sauce

1 Tsp sugar 

Ground white pepper

Condiments: Chili flakes and Prik nam som or chili vinegar (Chopped fresh chili with white vinegar) 

Instructions:

  1. Cook the rice noodles according to the package instructions until they are al dente. Drain the noodles and rinse them with cold water to prevent sticking. Set aside.
  2. In a small bowl, combine the soy sauce, oyster sauce, dark soy sauce, fish sauce, and sugar. Stir well to dissolve the sugar and set the sauce aside.
  3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced meat or tofu and cook until it is browned and cooked through. Remove the cooked meat or tofu from the wok and set it aside.
  4. Add the remaining tablespoon of oil to the wok. Add the minced garlic and sauté for about 30 seconds until fragrant.
  5. Add the vegetables to the wok and stir-fry for 2-3 minutes until they are tender-crisp.
  6. Push the vegetables to one side of the wok and pour the beaten eggs into the empty space. Allow the eggs to cook for a few seconds until they start to set, then scramble them gently with a spatula.
  7. Add the cooked rice noodles and the prepared sauce to the wok. Use tongs or a spatula to toss everything together, ensuring that the noodles are evenly coated with the sauce.
  8. Return the cooked meat or tofu to the wok and toss everything together. Stir-fry for an additional 2-3 minutes until the noodles are heated through.
  9. Season with ground black pepper to taste.
  10. Serve the Pad See Ew hot, garnished with lime wedges for squeezing over the noodles.Enjoy your homemade Thai Pad See Ew! Feel free to adjust the ingredients and seasonings according to your taste preferences.

Authentic Pad Thai, Basil Chicken and Curry recipe

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Pad thai Omelette

(Serve one)

2 Tbsp Vegetable oil

1 Tbsp chopped shallot

1 Tbsp minced sweet preserved radish 

2 cloves chopped garlic

1 Tbsp dried shrimp 

5 shrimps or 5 oz. diced chicken recommended

4-8 Tbsp PAD THAI sauce (See below for ready-made or from scratch)

3 oz.dried rice noodles (2mm wide, for dried noodle, Soak 10 mins in room temp water before cooking)

1/2 cup of water 

1 pc pressed/firm tofu cut in the cube.

1 cup fresh bean sprouts

3 stalk garlic chives or green onion, cut into 2” length

1 fresh egg

‍

Condiments

1 tbsp chopped roasted peanuts 

1/2 lime

1 tsp chili pepper flakes

1 tsp granulated sugar

‍

Pad Thai sauce (Mixed from scratch)

20 servings
If it’s too sour, please add more sugar. Adjust to your taste.

Instructions

1. In the pan, add 2 tablespoons of veg oil and turn the heat to high.

2. Add the chopped shallots, garlic, preserved radish, and dried shrimp. Cook until the garlic starts to brown slightly.

3. Add the chicken or fresh prawn and tofu and the two tbsps. of the mixed pad Thai sauce.

4. After the meat is cooked, Add the noodles add water. And the two tbsps. of the sauce, turn the heat up to high, and keep stirring and tossing until the noodles are cooked and have absorbed all the sauce.

5. Once the noodle is cooked as al dente, Add bean sprouts, garlic

chives, and toss everything to mix for one minute.

6. At the end, push all to the side, add the oil and crack the egg to

the empty space.

7. Break the eggs yolk gently. Put the noodles on top of the egg and let the egg set completely for another 1 min in high heat. Flip everything over on your plate.

8. Plate the noodles, Serve with crushed peanuts, ½ of the lime (must- have). You can also serve with extra fresh bean sprouts, garlic chives, and chili flakes, and sugar if desired. Make sure you squeeze that lime over the noodles before you enjoy it!

Thai Curry  (serve two)

1 cup coconut cream

1 Tbsp Red curry paste or curry paste of your choice 

4 oz bite-size Chicken thigh, beef /Tofu(V)

1 cup chicken stock or veg broth (V)

1 Tbsp melted palm sugar 

1 Tbsp fish sauce (GF) OR Soy sauce (V)

5 kaffir lime leaves, julienne

½ cup Thai basil leaves (Do not use Italian basil)

1 spur chilies

½ cup Veg (Cherry tomato for red, Bamboo shoot for green, Potato for Massamun)

Only for Massaman curry: Add one tbsp of tamarind and one tbsp of crushed peanut 

‍

Instructions

  1. On the stove, Add the coconut cream 1/4 cup. Slow cook until the oil separates from the coconut cream. (Very important for a good curry : )
  2. Add curry paste and sauté, stirring over medium heat for about 2 minutes until aromatic. If the paste sticks to the bottom of the pan, you can deglaze it with a bit of coconut milk. 
  3. Add meat and stir to mix with the paste. 
  4. Add coconut cream slowly until finished. 
  5. Add julienne kaffir lime leaves, palm sugar, and fish sauce or soy sauce (V). 
  6. Add chicken or veg broth(V) until you like the thickness. 
  7. Bring to a simmer and let simmer gently for 10-15 minutes or until the chicken is fork-tender. 
  8. Stir in Thai basil and spur

Mango Sticky Rice

(Serve 2)

1 cup per two-person white glutinous white rice  (IMPORTANT: Soak the rice 4 hours before steaming)

1/2 cup coconut milk

1 tsp salt

1/4 cup of palm sugar or double portion of granulated sugar

Toppings

2 Tbsp toasted split mung beans 

2–3 ripe champagne mangoes  (Season ends in Aug) 

Instructions

  1. Stream the glutinous rice (which was soaked in water one hour earlier) in the steamer for 30 mins for one cup portion
  2. For the salted coconut sauce: Cook the coconut milk, add salt and palm sugar over medium heat until the mixture comes to a gentle boil and has thickened. Let cool.
  3. Once the rice is cooked, mix with coconut sauce. 
  4. Toast the mung beans over medium-high heat, stirring frequently, until the beans are dry, crunchy, and start developing a light golden color. Let cool on a plate.
  5. Take half of the salted coconut sauce to mix with the rice. And cover the bowl with a cloth. Let the rice absorb the coconut sauce for 10 mins.
  6. Cut the mango, serve the coconut sticky rice on the side and pour coconut sauce and the toasted mung bean over the sticky rice. 
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