You are currently viewing Love Thai Cookery Class Recipes – Pad Thai; Gui Yang;

Love Thai Cookery Class Recipes – Pad Thai; Gui Yang;

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners.

You cooked:

  • BBQ Chicken Gui Yang;
  • Prawn Pad Thai;
  • Som Tom;

BBQ Chicken Gui Yang

Ingredients:

  • – 1 kg chicken butterfly
  • – 150 ml soy sauce
  • – 3 tablespoon palm sugar
  • – 6 tablespoon oyster sauce
  • – 5 slices fresh ginger crushed
  • – 4 coriander root or fresh coriander
  • – 2 tablespoon whole white pepper corn crushed
  • – 2-3 tablespoon salt

For the Glaze (Mix together to use as a glaze for the chicken during cooking):

  • – 100 grams honey
  • – 100 grams light soy sauce

Dipping Sauce (Mix ingredients in a bowl and garnish with fresh herbs):

  • – 3 tablespoon fish sauce
  • – 3 tablespoons fresh lime juice
  • – 1 tablespoon sugar
  • – 1 tablespoon toasted rice crushed
  • – 1 tablespoon chilli flake
  • – chopped spring onion
  • – 1 tablespoon chopped coriander

Method:

  1. Marinate chicken for 30 minutes or if possible overnight
  2.  
  3. Heat oven 160-180 degree C.
  4.  
  5. Add 2-3 tablespoons oil before cooking the chicken.
  6.  
  7. Roast the chicken 20 minutes each side.
  8.  
  9. Brush the chicken both sides with the glaze and cook again 10 minutes each side or till cooked through.

Prawn Pad Thai

Ingredients:

  • – rice noodles 100 grams
  • – 5 large Prawns
  • – 100 gram Bean curd
  • – 20 grams pickled turnip
  • – 1 Egg
  • – 150 grams Beansprout
  • – 1 Spring onion
  • – crushed Peanuts
  • – 3 tablespoon pad thai sauce
  • – 1 tablespoon Garlic
  • – 3 tablespoon Cooking oil

Pad Thai Sauce:

  • – 1 cup Tamarind
  • – ¾ cup Fish sauce
  • – 1 cup sugar

Method:

To Make Your Pad Thai Sauce:

  1. Add all ingredients in a pan and bring to low simmer until sugar is dissolved.
  2.  
  3. Allow to cool and keep in a jar for future use.

For Pad Thai:

  1. Heat oil in a wok brown the garlic and fry taking care not to burn.
  2.  
  3. Add the beans curd cook till going brown adding the prawns cook till pink.
  4.  
  5. Add the pickled turnip and then the noodles till transparent appearance.
  6.  
  7. Add three tablespoons of your pad thai sauce mix well.
  8.  
  9. Push everything to one side of your wok and add 1 beaten egg and scramble then fold in all ingredients together mixing well.
  10.  
  11. Finally add your fresh bean sprout spring onion turn off the heat and garnish with peanut crushed chilli squeeze the lime over. 

Som Tom

Ingredients:

  • – 40 grams fine bean break in half
  • – 20 grams white cabbage shredded
  • – 120 grams green papaya grated
  • – 30 grams carrot grated
  • – 3 cherry tomatoes cut in half
  • – 3 clove garlic crushed
  • – 1-2 chilli
  • – 15 grams peanut or cashew nut
  • – 1 tablespoon palm sugar
  • – 1 tablespoon fish sauce
  • – 1 teaspoon tamarind juice
  • – 1 lime juiced

Method:

  1. Mix the sugar, fish sauce, tamarind, lime juice in a bowl and set aside.
  2.  
  3. Crush the garlic and chilli combine with papaya, white cabbage tomato, fine bean and grated carrot.
  4.  
  5. Pour the salad dressing over the salad mix.
  6.  
  7. Garnish with the nuts.
  8.  
  9. Serve with salad leaf.

We hope you enjoyed the class!

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