Thai Street Food Favourites with Chorchaba – Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
- Lab Gai – Fragrant minced chicken salad
- Prawn Pad Thai – Thailand’s famous stir-fried noodles
- Pad Krapow – Chicken stir-fried with chilli, garlic and aromatic Thai basil
- Pineapple Fried Rice – Colourful Thai-style fried rice
Thai Lab Gai
Serves: People
Ingredients
- 200 g Chicken mince 200g prawns or 200g firm tofu crumbled
- 1 Banana Shallot finely sliced
- 1 Lemongrass finely sliced, optional
- 1 Lime juice
- 2 tbsp Fish sauce
- 2 tbsp Jasmine rice toasted and crushed
- 1 tsp Chilli flakes
- 5 g Fresh Mint 1 tbsp, torn or chopped
- 5 g Fresh Coriander 2 tbsp, torn or chopped
- 1 Little gem lettuce to serve
- 1 Spring onion sliced, to serve
Method
- Toast the Thai sticky rice in a dry pan over medium heat until golden brown. Allow to cool, then grind to a coarse powder.
- Place a small amount of water in a pan and bring to a gentle simmer. Add the chicken mince and cook, stirring regularly, until no pink remains.
- Remove from the heat.
- Season with lime juice and fish sauce to taste, then stir to combine.
- Add the crushed toasted rice and chilli flakes, mixing well. Fold through the chopped mint and fresh coriander.
- Taste and adjust the seasoning with additional lime juice or fish sauce if required. Serve immediately.
Pescatarian Option
- Heat a pan over medium-high heat. Add Vegetable oil. Add the King prawn and cook for 2–3 minutes, stirring regularly, until pink and just cooked through. Remove from the heat and continue with the Lime juice, Fish sauce, toasted rice, Chilli flakes and herbs.
Vegetarian/vegan Option
- Pat the tofu dry with kitchen paper. Heat a pan over medium-high heat. Add Vegetable oil. Add the Firm tofu and cook for 4–5 minutes, stirring occasionally, until lightly browned and excess moisture has evaporated. Remove from the heat and continue with the Lime juice, Fish sauce, toasted rice, Chilli flakes and herbs.
Prawn Pad Thai
For a vegan/veggie option use Firm tofu
Serves: People
Ingredients
- 3 tbsp Vegetable oil
- 1 Banana shallot finely sliced
- 150 g King prawns OR 250 g Firm tofu, cubed
- 20 g Pickled turnip chopped
- 100 g Flat rice noodles 10mm thickness
- 1 Medium Egg beaten
- 100 g Beansprouts
- 3 tbsp Pad Thai sauce
- 1 Spring onion sliced
- 40 g Blanched Peanuts crushed
- 1 Lime cut into wedges
- 1 Red chilli sliced
Method
- Soak the Rice noodles according to the packet instructions. Drain and set aside.
- Heat a pan over medium-high heat and add the Vegetable oil.
- Add the Banana shallot and cook for 1–2 minutes until softened.
- Add the King prawns and cook for 2–3 minutes until pink. IF using tofu cook for 5–6 minutes until golden and lightly browned.
- Add the Pickled turnip and cook for 30 seconds.
- Add the Rice noodles and Pad Thai sauce. Toss well until the noodles are coated and heated through.
- Push everything to one side of the pan. Add the Egg and scramble until just set.
- Fold the Egg through the noodles.
- Remove from the heat and stir through the Beansprouts and Spring onion.
- Serve topped with the Peanuts and Red chilli, with Lime wedges on the side.
Chef Notes
- Add the Beansprouts and Spring onion at the end to retain their crunch and freshness.
- The noodles should be glossy and evenly coated in the sauce. If they become dry, add a splash of water while tossing.
Pad Thai Sauce
Makes approximately 450 ml
Serves: Portions
Ingredients
For the tamarind juice
- 100 g Tamarind pulp
- 300 ml Water warm
For the Pad Thai sauce
- 200 g Caster sugar
- 240 ml Tamarind juice
- 180 ml Fish sauce or light soy sauce
- 1 tsp Chilli flakes
Method
For the tamarind juice
- Place the Tamarind pulp in a bowl and pour over the Warm water.
- Leave to soak for 15–20 minutes.
- Using your hands, break up the pulp and mix well with the water.
- Pass through a sieve, pressing firmly to extract as much liquid as possible.
- Measure out 240 ml Tamarind juice for the sauce.
For the Pad Thai sauce
- Place the Tamarind juice, Caster sugar, Fish sauce and Chilli flakes in a pan.
- Bring to a gentle simmer over medium heat, stirring until the sugar has dissolved.
- Simmer for 2–3 minutes, stirring occasionally.
- Remove from the heat and allow to cool completely.
- Transfer to a sterilised bottle or container and refrigerate until required.
Chef Notes
- Use 3 tbsp Pad Thai sauce for a 2-person portion of Pad Thai.
- The sauce should be sweet, sour and salty with a gentle chilli heat.
- Store in the fridge for up to 3 months.
Pad Krapow Gai (Thai Chicken Chilli Basil)
Serves: People
Ingredients
For the Stir-fry
- 330 g Chicken thighs skinless and boneless diced, OR 300 g White fish fillets, cut into chunks, OR 300 g Firm tofu, cubed
- 25 g Garlic minced or grated
- 1-2 Bird’s eye chilli roughly chopped
- 15 g Fresh Basil 3 tbsp
- 1 tbsp Light soy sauce
- 1 tbsp Oyster sauce OR 1 tbsp Mushroom sauce
- 2 tsp Dark soy sauce
- 2 tbsp Vegetable oil
- 2 tbsp Chicken stock OR 2 tbsp Vegetable stock
- 1 pinch Caster sugar optional
To Serve
- Jasmine rice
Method
Method
- Cut the Chicken thighs skinless and boneless into small, even-sized pieces.
- Roughly chop the Birdseye chilli and Garlic.
- Heat the Vegetable oil in a wok or large pan over medium-high heat.
- Add the Garlic and Birdseye chilli and stir-fry for 30 seconds until fragrant.
- Add the Chicken and stir-fry for 4–5 minutes until cooked through.
- Stir in the Light soy sauce, Oyster sauce, Dark soy sauce and Sugar, if using.
- Add the Chicken stock if the mixture becomes too dry and cook for 1 minute.
- Remove the pan from the heat and stir through the Fresh Basil until just wilted.
Thai Pineapple Fried Rice
Serves: people
Ingredients
Ingredients
- 2 tbsp Vegetable oil
- 2 Medium Egg beaten
- 250 g Pineapple diced
- 1 Red pepper diced
- 4 Spring onion sliced
- 2 clove Garlic minced or grated
- 70 g Cashew nuts roughly chopped
- 300 g Jasmine rice cooked and chilled
- 1 tbsp Light soy sauce
- 2 tsp Sriracha sauce
- 1 Lime juice and wedges
- Sea salt to taste
- 10 g Fresh Coriander 2 tbsp, roughly chopped
Method
Method
- Heat a wok or large pan over medium-high heat with 1 tsp Vegetable oil.
- Add the beaten Egg and stir-fry for 30–60 seconds until just cooked. Remove from the pan and set aside.
- Add 1 tbsp Vegetable oil, followed by the Fresh pineapple and Red pepper. Stir-fry for 3–5 minutes until the pineapple begins to caramelise.
- Add the Spring onion and Garlic and stir-fry for 30 seconds. Remove from the pan and set aside with the Egg.
- Add the remaining Vegetable oil and Cashew nuts. Stir-fry for 30 seconds until lightly toasted.
- Add the chilled Jasmine rice and stir-fry for approximately 3 minutes, breaking up any clumps, until piping hot.
- Return the Egg, Pineapple, Red pepper, Spring onion and Garlic to the pan and toss together.
- Add the Light soy sauce, Sriracha sauce and the juice of ½ Lime. Toss over high heat until evenly combined.
- Taste and season with Sea salt if required.
- Finish with the Fresh Coriander and serve with the remaining Lime cut into wedges.
We hope you enjoyed the class!
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