Thai Street Food Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Thai Fish Cakes
Serves: people
Ingredients
For the Fish Cakes
- 250 g Basa fillets OR 250 g Chicken thighs skinless and boneless, minced, 250g Tofu and king oyster mushrooms, minced
- 50 g Green beans finely sliced
- 2 Kaffir lime leaves finely shredded
- 100 ml Vegetable oil for frying
- 1 tbsp Red curry paste
For the Dipping Sauce
- 1 Red chilli finely sliced
- ¼ Cucumber finely sliced
- 2 tbsp Peanuts crushed
- 100 g Caster sugar
- 120 ml Rice vinegar
- 1 tsp Sea salt
Method
For the Dipping Sauce
- Place the Sugar, White vinegar and Sea salt into a small pan.
- Heat over medium heat, stirring until the Sugar has dissolved.
- Remove from the heat and allow to cool.
- When ready to serve, stir in the Red chilli, Cucumber and Peanuts.
For the Fish Cakes
- Finely chop the Coley fillets or pulse briefly in a food processor until a coarse paste forms.
- Mix with the Curry paste until evenly combined.
- Fold through the Green beans and Kaffir lime leaves.
- Shape into small fish cakes.
- Heat the Vegetable oil in a deep pan to 170–180°C.
- Fry the fish cakes in batches for 3–4 minutes until golden brown and cooked through.
- Drain on kitchen paper.
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
- 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.
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.
We hope you enjoyed the class!
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