Thai Street Food – Spring rolls, Chicken Satay, Pad Thai, Chicken Chilli Basil
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.
We Cooked:
- Vegetable Spring Rolls with chilli sauce
- Chicken Satay with Peanut Sauce
- Prawn Pad Thai
- Chilli Chicken Basil with rice
Vegetable spring roll
Ingredients:
- 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.
Method:
- 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.
Sweet Chilli Sauce
Ingredients:
- 900mls of white vinegar
- 900g caster sugar
- 4 tbsp salt
- 6 whole garlic cloves
- 5 chillis
Method:
- Put all the ingredients in a pan and simmer. It should become lovely and gloopy!
This will last in a clean bottle in the fridge for weeks!
Chicken Satay and peanut sauce
For a Vegetarian or Vegan option use x1 large King Oyster Mushroom per person
Ingredients – Serves 4 as a Starter:
- 500g chicken breast
- 125ml 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:
- 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.
Pad Thai with Prawns
For a Vegetarian or Vegan option use 50g of firm tofu.
Ingredients – Serves 2:
- Clear noodles 300 grams
- Prawns 30 grams
- Bean curd
- Egg 2
- Beansprout 50 grams
- Spring onion 50 grams
- Peanuts half cup
- Sugar 3 tablespoon
- Garlic 1 tablespoon
- Tamarind 3 tablespoon
- Fish sauce 2 tablespoon
- Cooking oil 4 tablespoon
Method:
- Heat oil in a wok add the garlic and fry till golden brown taking care not to burn.
- When you can smell the aroma add the noodles stir fry for 1 minute and add a little water to soften.
- Add the prawns with the fish sauce, tamarind, sugar and beancurd, stir fry for 1 minute keeping the noodles as separate as possible.
- Scoop the noodles to one side of the wok and add a little oil with 1 egg and scramble the egg until set. Now mix all the noodles and egg together with bean sprout peanut and a little chilli to spice up the taste if you wish.
- Serve hot with a side dish of spring onion beansprout and a slice of lemon.
Chicken Chilli Basil
For a Vegetarian or Vegan option use 200g firm tofu.
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:
- Cut chicken into small piece
- Chopped chilli and garlic roughly
- Heat vegetable oil in a wok over medium heat
- Add chili and garlic to the hot oil and fry until aromatic
- Add the chicken pieces and stir fry until no longer pink and cooked through for around 3 minutes
- Season with sauces and add a pinch of sugar if desired. If it looks too dry, then add your water or stock.
- Turn off the heat, stir in the basil leaves and serve with rice.
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