Pad Kra pao
Recipes for students
This popular Thai dish Is simple and easy to make but packs an amazing umami and spice flavorful dish. Add diced tofu and quail eggs while stir frying and top with a fried egg for an elevated experience.
Recipe Yield: 4 Servings
Ground Chicken: 2 Pounds
Minced Garlic: 1 Ounces
Thai Chilies: 10 Each
Shallots: 2 Each
Thai Basil: 6 Cups
Rice: 2 Cups
Sauce
Oyster Sauce: 4 Tablespoons
Dark Soy Sauce: 2 Teaspoons
Thin Soy Sauce: 2 Tablespoons
Fish Sauce: 3 Tablespoons
Sugar: 3 Teaspoons
Cashew Nut Chicken
This popular Thai Dish was influenced by Chinese immigrants
Recipe Yield: 4 Servings
Chicken Thigh: 2 Pounds
Flour: 2 Tablespoon
Garlic: 2 Tablespoon
Onion: 1 Each
Green Onions: 1 Bunch
Dried Birds Eye Chili: 1/2 Cup
Fresno Chili Or Red Bell Pepper: 2 Cup
Cashew Nuts: 1 Cup
Rice: 2 Cups
Sauce
Oyster Sauce: 1 Tablespoons
Fish Sauce: 1 Teaspoon
Dark Soy Sauce: 1 Tablespoons
Thin Soy Sauce: 4 Tablespoons
White Pepper: 1 Teaspoons
Water: 1/2 Cup
Sugar: 1 Teaspoon
Nam Prik Pao
Originated in the 13th century. Type of thick paste composed of various ingredients such as lemongrass, shallots, garlic, thai chilies, fish sauce, lime, tamarind. Nam Prik Pao Is used for tom yum soup base.
Used as base to many dishes:
Nam Prik Pao- Tom Yum Soup Paste
Nam Prik Gang- Curry Paste
Prik Nam Pla- Thai Chilies, fish sauce and lime. Used as condiment.
Recipe Yield: 4 Servings
Red Thai Chilis: 13 Large Red Thai Chilies
Minced Garlic: 6 Cloves
Onion: 1/2 Each
Dried Shitake Mushrooms: 2 Each
Brown Sugar: 1/2 Cups
Tamarind Paste: 1/4 Cups
White Vinegar: 1/4 Cups
Tom Yum Talay
Originated in Central Thailand in the Chao Phraya River District.
Soup Types:
Tom Yum Goong: Shrimp
Tom Yum Gai: Chicken
Tom Yum Talay: Mixed Seafood
Recipe Yield: 4 Servings
Seafood Stock: 32 Ounces
Shrimp: 3 Pounds
White Fish: 2 Pounds
Mushroom: 1 Cup
Tomato: 1 Each
Nam Prik Pao: 3 Tablespoons
Cilantro: 1 Bunch
Lemongrass: 2 Stalks
Galangal: 1 Ounce Sliced
Lime Leaf: 5 Each
Thai Chilies: 3 Each
Fish Sauce: 1 Tablespoon
Sugar: 1 Teaspoon
Lime Juice: 2 Tablespoons
Rice Noodles
Thai rice noodles, especially in Pad Thai, have Chinese origins, introduced by immigrants centuries ago. To conserve rice during wartime shortages the prime minister would encourage noodle consumption. There are a few types of rice noodles used in Thailand including, thin and flat rice noodle. We will be making flat rice noodles.
Other Dishes Flat Noodles Can be used for:
Pad Sed Eww: Stir Fried With Protein egg and Broccoli.
Rad Na: Stir Fry Rice Noodle in Gravy With Protein and Chinese Broccoli.
Yen Ta Fo: PInk Seafood Noodle Soup with Water Spinach.
Recipe Yield: 4 Servings
Rice Flour: 2 Cups
Tapioca Starch: 1 Cup
Water: 3 Cups
Pinch Of Salt
Oil For Brushing
Masala Chicken
Chicken masala simply means chicken cooked with spices, the word “masala” means spices. This particular dish is a North Indian dish where chicken is cooked in a spice onion tomato masala.
Recipe Yield: 4 Servings
Chicken Thigh: 2lbs
Red Chili Powder: 1 Teaspoon
Garam Masala:2 Teaspoon
Turmeric: 1/2 Teaspoons
Ginger Garlic Paste: 1/2 Teaspoon
Salt: 1 Teaspoons
Yogurt: 2 Tablespoons
Bay Leaf: 1 leaf
Cardamoms: 2
Cinnamon: 1 Piece
Cloves: 3 Each
Onions: 1 Cup
Thai Chilies: 2 Each
Tomato Puree: 1/2 Cups
Cilantro: Handful
Red Curry
Originated in Southern Thailand, inlfluenced by the Indian Spice Trade in the 4th century & onwards. In the 16th century Portuguese traders introduced red peppers from the Americas, adding intense heat nad red color to this curry paste.
This curry paste is red due to the amount of red chiles added to the paste. The spice level of these curry is more medium spice level and can be adjusted based on how much chilies to add.
Recipe Yield: 4 Servings
Chicken Thigh: 2lbs
Coconut Milk: 32 Ounces
Bamboo Shoots: 1/2 Cup
Bell Peppers: 1 Cup
Fish Sauce: To Taste
Thin Soy Sauce: To Taste
Fresno Chili Peppers: 3-4 Each
Cilantro: Garnish
Curry Paste: 1.5 Cups
Red Fresno Chilies: 1-2 Each
Thai Chili: 4-5 Each
Galangal: 1.5 Tablespoons
Lemongrass: 1 Tablespoon
Lime Leaf: 2 Each
Chili De Arbol Dry: 12-15 Each
Shallot: 2 Tablespoons
Cilantro Stems: 1 Teaspoon
Garlic: 1 Tablespoon
Coriander: 1 Teaspoon
White Pepper: 1/2 Teaspoon
Shrimp Paste: 1 Teaspoon
Salt: To Taste
Pad Thai
This noodle dish originated in the 20th century, it was created in the late 1930s by Prime Minister Plaek Phibunsongkhram to foster national identity and combat rice shortages. This dish combines Chinese style cooking with Thai flavors like tamarind and lime. Traditional Pad Thai is brown in color, it was modified in Western countries to appeal to their eyes and taste buds by making the dish a bit sweeter by adding in ketchup, paprika and chili oil.
Recipe Yield: 4 Servings
Chicken Thigh: 2lbs
Rice Noodles: 10 Ounces
Green Onion: 1 Spring
Bean Sprouts: 4 Cups
Peanuts: 3/4 Cup
Lime: 1 each
Onion: 1/2 Sliced Onion
Pad Thai Sauce
Tamarind Paste: 4 Tablespoons
Fish Sauce: 5 Tablespoons
Oyster Sauce: 4 Tablespoon
Brown Sugar: 7 tablespoons
Paprika: 1 tablespoon
Water: As Needed