You are currently viewing Thai Street Food – Pad Krapow Gai, Thai fishcakes, Pad Thai, Chicken Satay Recipes

Thai Street Food – Pad Krapow Gai, Thai fishcakes, Pad Thai, Chicken Satay Recipes

  • Post category:Events

Thai Street Food Recipes

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 and make a great combination for dinner party ideas. 

We Cooked:

  • Thai Fish cakes
  • Pad Krapow Gai – Chicken Chilli Basil
  • Pad Thai – stir-fried Thai noodles with Prawns
  • Chicken Satay with peanut sauce and Cucumber Relish

Thai Fish Cakes

Ingredients: Serves 4

  • 500 grams fresh filleted Coley.
  • 100 grams green bean sliced
  • 4-5 kaffir lime leaf shredded

Curry Paste:

  • 3 cup oil
  • 3 dry chilli soaked in warm water till soft
  • 1 medium shallot
  • 5 small clove garlic
  • 1 tablespoon lemongrass
  • 1 teaspoon fresh coriander root or stem
  • 1 teaspoon salt

Dipping Sauce:

  • 1 large fresh red chilli sliced
  • ¼ cucumber sliced
  • crushed peanut
  • ½ cup sugar
  • ½ cup white vinegar
  • 1 teaspoon salt

Method:

  1. Blend all curry paste ingredients to a fine paste set aside.
  2. To make dipping sauce mix sugar salt and vinegar in a small pan on medium heat till dissolved allow to cool.
  3. When ready to eat place in a bowl and add the peanut cucumber and chilli.
  4. Mix the fish and your curry paste to combine the two well together adding the green bean and shredded kaffir lime leaf then form into little pates and deep fry to golden brown.
  5. Serve with the dipping sauce.

Pad Krapow Gai – Chicken Chilli Basil

Ingredients -serves 2

  • . 2 Chicken Thighs, diced
  • . 25g Chopped Garlic
  • . 1-2 Birdseye Chilli (traditionally this has a lot of heat in!)
  • . 4- 5 Basil Leaves
  • . 1 tablespoon Soya Sauce
  • . 1 tablespoon Oyster Sauce
  • . 3 – 4 drops Dark Soy Sauce
  • . 2 tablespoon Cooking Oil
  • . 2 tablespoon Water or Stock
  • . Pinch of Sugar (optional)

Method

  1.  Cut chicken into small piece
  2. Chopped chilli and garlic roughly
  3. Heat vegetable oil in a wok over medium heat
  4. Add chili and garlic to the hot oil and fry until aromatic
  5. Add the chicken pieces and stir fry until no longer pink and cooked through for around 3 minutes
  6. Season with sauces and add a pinch of sugar if desired. If it looks too dry, then add your water or stock.
  7. Turn off the heat, stir in the basil leaves and serve with rice.

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

Method:

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. 

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

Method

  1. Slice chicken into thin strips
  2. Blend lemongrass, galangal, cumin, coriander and turmeric in a food processor or mortar & pestle to form a paste
  3. 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.
  4. Make skewers by adding the chicken strips to the bamboo skewers. These are now ready to grill.
  5. Fry the curry paste in a pan with oil until aromatic.
  6. Add the coconut milk, peanuts, salt, sugar, tamarind juice to the paste and simmer until it forms a thick sauce.
  7. Serve grilled chicken with warm peanut sauce.

We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

Spread the word!

Let others know about your experience

TripAdvisor | Deansgate Google | Didsbury Google

Food Sorcery