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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 dishes gain

We cooked: Prawn Pad Thai; Gui Yang – Thai Grilled Chicken; Som Tam – Papaya Salad

Prawn Pad Thai

You can use x1 King Oyster Mushrooms sliced lengthways and cut to 5cm strips and pan fried for a vegan or vegetarian alternative.

Ingredients: serves 2

  • – 3 tablespoon Cooking oil
  • – 1 tablespoon crushed garlic
  • – 100 gram Bean curd
  • – 5 large Prawns
  • – 20 grams pickled turnip
  • – 100 grams Rice noodles
  • – 1 Egg
  • – 150 grams Beansprout
  • – 3 tablespoon pad Thai sauce.
  • – 1 chopped spring onion
  • – 40g Crushed Peanuts
  • – Lime juice
  •  – x1 red chilli sliced, to taste.

Pad Thai Sauce:

  • – 1 cup Tamarind
  • – ¾ cup Fish sauce (oyster sauce for vegan, vegetarian)
  • – 1 cup sugar


To Make Your Pad Thai Sauce:

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

For The Pad Thai:

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

Gui Yang – Thai Grilled Chicken

You can use 200g firm tofu for a vegan or vegetarian alternative. Marinade as per instructions and roast for 5 mins each side and then glaze as below.

Ingredients: Serves 2

  • – x2 chicken thighs with bone on
  • – 100 ml soy sauce
  • – 1 1/2 tablespoons palm sugar
  • – 3 tablespoon oyster sauce
  • – 2 thin slices fresh ginger crushed
  • – 2 coriander root or fresh coriander
  • – 1 tablespoon ground white pepper
  • – 1 tablespoon salt

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

  • – 50 grams honey
  • – 50 grams light soy sauce

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

  • – 3 tablespoon fish sauce (oyster sauce as V alternative)
  • – 3 tablespoons fresh lime juice
  • – 1 tablespoon sugar
  • – 1 tablespoon toasted rice crushed
  • – 1 tablespoon chilli flake
  • – chopped spring onion
  • – 1 tablespoon chopped coriander


  1. Marinate chicken for 30 minutes or if possible overnight in the fridge.
  2. Heat oven 180 degree C.
  3. Add 1 tablespoon of oil to the chicken and marinade then transfer to an oven tray.
  4. Roast in the oven for 10 minutes on each side.
  5. Brush the chicken both sides with the glaze and cook again 5 minutes each side or till cooked through.
  6. Serve with dipping sauce and salad.

Som Tam – Papaya Salad


  • – 40 grams fine beans 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 (oyster sauce for V)
  • – 1 teaspoon tamarind juice
  • – 1 lime juiced


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

Ingredients: Serves 4

  • 500 grams fresh filleted Coley.
  • 100 grams green bean sliced
  • 4-5 kaffir lime leaf shredded
  • 3 tablespoons Thai Red Curry Paste.


  1. Mix the fish and curry paste to combine well, add the green beans and shredded kaffir lime leaf then form into little pates and deep or pan fry to golden brown.
  2. Serve with a dipping sauce or sweet chilli sauce.

Ingredients  – Serves 4 to 6:

This uses as whole can of coconut milk

  • – 1 can coconut milk (400ml)
  • – 400 ml water
  • – Salt – 1 tablespoon
  • – Sugar – 3 tablespoon
  • – Pandan Leaf (if you find, use lemon grass or ginger)
  • – Rice – 450g Jasmine Rice (Thai fragrant rice)


  1. Save half the coconut milk, and pour the remaining milk into a measuring jug.  Dilute the coconut milk with water so you have 600ml total.
  2. Put the diluted milk into a pan with the sugar, salt and pandan leaf, stir to dissolve the sugar then bring to the boil.  If you don’t dissolve the sugar, it will burn on the bottom.
  3. While coming to boil, rinse the rice in cold water in a sieve.
  4. Add the rice to the boiling milk, cover with lid and reduce temperature to low.
  5. After 5 minutes add the set aside coconut milk.
  6. Stir occasionally, you don’t want it to stick to the bottom – it will take about 15 minutes to cook and the rice will be soft and dry.  Remove from heat and allow to rest. 

We Hope You Enjoyed The Class

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