One of DWIG’s activities is a monthly cooking demonstration by a member. Today, we had one by Malinee, who hails from Thailand. And she showed us how to cook authentic Thai Green Curry (chicken), Pad Thai, Egg Fried Rice and Sticky Rice with Mango for dessert. They were all easy to make and yummy to the taste!
It was also an international gathering today: Thai, Italian, Indonesian, French and Filipina – we all helped out: washing the ingredients, chopping, weighing, tasting. We started cooking at 10 a.m. and by 1:00 p.m. we were feasting on the fruits of our labor. Amidst all the preparations, we were chatting, laughing, listening to Malinee’s explanations and just simply having a good Monday morning together.
So here’s the Pad Thai Recipe for you to try out in your own kitchen:
- Flat rice noodles – 250 g, soaked in cold water until soft for about 15 minutes
- Large shrimps, peeled and deveined – 10 pcs or more, if you want
- Yellow tofu – 150 g, diced
- Eggs – 3 , beaten
- Crushed peanuts (optional if you have allergies), 100 g
- Chives – 3 to 5 stalks, cut in 1 inch- length
- Fresh bean sprouts – 100 g
- Red onion – 1, sliced
- Garlic (optional) – 1 clove or more, chopped
- Pad Thai sauce – 100 g
- Sugar (optional) – 1 tbsp
- Fish sauce (optional) – 1 tbsp
- Soy sauce – 1 tbsp
- Cooking oil – 2 tbsp
- Lime/Lemon wedges
Heat oil in a pan or wok, in medium to high fire. Fry garlic and onion. Set aside on one part of the pan. Add the shrimps and cook until color is changed to red. Set aside on another part of the pan. Add the tofu and fry for 5 to 10 minutes until cooked. Stir fry all ingredients on the pan for 1 minute. Set aside to one side of the pan. Fry the eggs (scrambled style) on the same pan. Mix all ingredients in the pan. Add pad thai sauce and soy sauce. Add rice noodles and leave to cook for ½ minute. Add crushed peanuts. Stir fry until noodles are soft and cooked. Add a bit of water to avoid drying out. Season with sugar and fish sauce. Add the chives and mix. Remove from fire/heat. Add bean sprouts and mix again. Serve with lemon, additional crushed peanuts, bean sprouts, and chives. Pad Thai can also be spiced up with crushed chillies and more fish sauce. Enjoy!
by Joy g.
p.s. pictures to follow ….