Thai Street food recipes
Chorchaba has created these street food recipes which are bold and vibrant. You can make them as spicy as you dare. Chorchaba can explain how to prepare and store the authentic ingredients so these dishes become store cupboard favourites.
Occasionally the chefs vary a recipe – do ask if there is something missing.
Chicken Satay and peanut sauce
Ingredients: serves 4 as a starter
- 500g chicken breast
- 125 mls coconut milk
- 1 tsp of galangal
- ½ tsp of cumin powder
- 2 tsp of coriander powder
- 1 tsp of turmeric
- 1 tbsp of lemongrass
- 2 tsp of sugar
- 1 tsp of salt
- Bamboo Skewers
Ingredients for peanut sauce
- 1 tsp of curry paste
- 375 mls of coconut milk
- 75g crushed peanuts
- 2 tspn salt
- 3 tbsp sugar
- 3 tbsp of tamarind juice
- 1 tbsp of vegetable oil
- Slice chicken into thin strips
- Blend lemongrass, galangal, cumin, coriander and turmeric in a food processor or mortar & pestle to form a paste
- Put chicken in a large mixing bowl and add the paste, sugar, salt, and coconut milk. Stir thoroughly and leave to marinade for 30 minutes or longer.
- Make skewers by adding the chicken strips to the bamboo skewers. These are now ready to grill.
- Fry the curry paste in a pan with oil until aromatic.
- Add the coconut milk, peanuts, salt, sugar, tamarind juice to the paste and simmer until it forms a thick sauce.
- Serve grilled chicken with warm peanut sauce.
- 1 small red onion sliced
- ¼ cucumber diced
- 1 fresh red chilli sliced
- ¼ cup white vinegar
- ¼ cup sugar
- ¼ cup ml water
- 1 teaspoon salt
- Heat the vinegar and water in a pan add the sugar and salt allow to dissolve simmer for 2-3 minutes.
- Add the cucumber, chilli onion just before serving.
Vegetable spring roll
- 300 g spring roll sheets
- 25 grams glass noodles (soak in water and chop)
- 100g White cabbage sliced very finely
- 50 g bean spout
- 100 g leeks finely sliced
- 1 small carrot finely sliced
- 2 clove garlic crushed and chopped
- 1 tbsp light soy sauce
- 2 tbsp cooking oil
- Vegetable oil to fry the spring rolls in.
- Heat cooking oil and cook garlic until it is aromatic, then add all the other ingredients
- Cook until dry and set aside to cool.
- Cut spring roll sheet to size
- Add a spoonful of vegetable mixture to the sheet so you can roll into shape tucking in the edges as you go. Seal with flour and water.
Pad kee Mao with prawns
Ingredients serves 2
- 8 raw prawns
- 4 Birdseye chilli
- 2 clove garlic
- 2 tbsp cooking oil
- 3 baby sweetcorn cut into bite size pieces
- 6 mangetout cut in half
- 60 mushrooms cut in to quarters
- 10 g Thai Basil
- 1 spring onion
- 1 large red chili cut in strip
- 1 tbsp light soya sauce
- 1 tbsp oyster sauce
- 2 tsp sweet soya sauce
- 1 tsp dark soy
- 150 g rice noodles
- Soak noodles in water until softened (follow pack instructions.)
- Crush chilli and garlic in mortar pastel to rough paste consistency.
- Mix soya sauce and oyster sauce and dark soy in small dish
- heat cooking oil in a wok, add chilli paste and fry until aromatic
- Add prawns and vegetables cook for 2 minutes
- Add noodles and mix with soya sauce mixture stir fry for 1 minute then add basil and serve
- garnish with strips of chilli
We hope you enjoyed the class!
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