Pad Thai (mixed)

Ingredients:-                                                    Serves 6 pax


Oil                                                  1/4 cup
Shallots/Onion (sliced)                     3
Radish (Julienned)                           1 large
Tofu (diced)                                    150 gm
Rice stick noddle                             1 pack/12 ounce
Water                                              a little
Pad thai stir-fry sauce                      2 tbsp
Eggs (scrambled)                            4 no.s
Bakti fish (sliced)                            1 pound
Chives/Spring Onion                       2
Beans sprouts                                 2 cups
Salt                                                 tt

Garnish:
Fresh chives
Fresh Lime
Fresh bean sprouts
Roasted peanuts

Methods:-
- On boiling water pour the rice stick noddle and boil it for about 3/4 minutes or until soft. Pass it through the cold running water and soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Prepare the scramble eggs and fry the tofu and bakti fish separately. Drain the oil and set aside.
- Heat a large wok over high heat until very hot, to the point of smoky.
- Add the oil, fry the shallots/onions until light brown, then add radish, tofu; cook for another minute until the tofu is crisp and slightly brown at the edges.
- Add the noddle, bakti fish and scrambled eggs. Combine them properly and pour the pad thai stir-fry sauce. Mix it properly.
- Add the chives/spring onion and little water to avoid stickiness.
- Adjust seasonings/salt to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes and you are done with the pad thai.
- Portion the pad thai at a plate and garnish with fresh chives, fresh lime, fresh bean sprouts and raosted peanuts and serve.

Green Chicken Curry (with coconut rice)

Ingredients:                                                     Servings: 4 pax

Spring Onion (chopped)          4 no.s
Fresh Green Chilies             1-2
(seeded an coarsely chopped)
Ginger                          2
Garlic cloves                   2 no.s
Thai Fish Sauce                 1 tsp
Fresh Coriander                1 bunch
Lemon grass (chopped)           1
Water                           2/3 tbsp
Sunflower oil                   1 tbsp
Chicken breast (diced)          4 pcs
Capsicum (seeded and thinly
sliced)/ Green bell pepper      1 no.
Coconut milk                    600 ml
Salt + black pepper              tt
Thai green curry paste           as required

Methods:
- Prepare green curry paste by mixing and putting spring onion, fresh green chilies, ginger, garlic cloves, thai fish sauce, fresh coriander, lemon grass, water and capsicum on a food processor. Pour the paste on a bowl and set aside.
- Heat the oil in a large skillet over medium high heat. Place chicken and capsicum in the skillet, cook and stir chicken and capsicum until browned, about 5 minutes. Remove chicken and capsicum.
- Heat sunflower oil in a wok or deep frypan over high heat. Add thai green curry paste to the wok and stir briefly. Return chicken and capsicum to the skillet, stirring to coat with the curry mixture.
- Add or stir the coconut milk into the chicken-curry mixture. Adjust the seasonings with salt and black pepper also with the paste as required.
- Allow to simmer over medium heat until the chicken is tender.
- For coconut rice, it as same as steamed rice, only the difference you add the coconut and coconut juice on the rice while adjusting water on the rice and cook.
- Serve green chicken curry garnish with fresh coriander with coconut rice or steamed rice.

Tom Yum Kung

Ingredients:                                                      Serving: 4 packs

Prawn                  450gm
Water                  1 ltr
Lemon Grass            2 stem
Salt                   1 tsp
Lime Leaves            3 no.
Fresh Red Chilli       3 no.
Thai Fish Sauce        1 tsp
Lemon                  2 pcs
Tom Yam Paste          tt

For Garnish:
Red chilli cut into rings
Shredded lime leaves

Methods:
- On a large pot prepare the prawn stock over high heat using water, prawn (white or fat parts of the shrimp is used other parts are cleaned by peeling off the backs and snapping off the top part of the heads), lemon grass, salt, lime leaves and fresh red chilli. Heat the stock until it boils or for 15 minutes.
- Strain the stock; set aside the boiled prawn as it will be used later or you can use fresh prawns.
- Bring the stock on medium heat for boiling then add the prawns with a pinch of salt.
- Add the Thai Fish Sauce, Lemon and Tom Yam Paste according to taste.
- After boiling 4-5 minutes; season the soup and taste it then remove it from the heat.
- Garnish Tom Yum Kung soup with shredded lime leaves and red chilli cut into rings shape and serve.