Thai-Fabulous!

Pad Thai

Larb Gai -Thai chicken lettuce

Thai Shrimp Cakes with Sweet Thai Chili Sauce

Mango Coconut Pudding

Pad Thai

  yield: 2

2 ounces rice noodles

½ zucchini, sliced into thin strips

½ green pepper, sliced into thin strips

½ onion, sliced

1 carrot, sliced into thin strips

3 garlic cloves, minced

1 tablespoon oil

1 egg, beaten

¼ cup peanuts

¼ cup cilantro, green onions, and basil

SAUCE

1/4 cup Tamarind concentrate

1/4cup distilled white vinegar

3 tablespoons soy sauce (use tamari for gluten allergies)

2 tablespoons fish sauce

½ teaspoon sea salt

½ cup palm sugar or light brown sugar

1 ½ tablespoons granulated garlic

Sriracha sauce to taste

Place rice noodles in a bowl of water and allow to soften. In a bowl combine all sauce ingredient whisk to fully incorporate.

In skillet heat oil over medium high heat, add onions, peppers, and carrots. Cook until tender, add zucchini and garlic, cook until garlic is aromatic. Create a well in the center of the skillet and add egg. Scramble egg then incorporate into veggies. Add rice noodles, to pan. Cook for 3 minutes. Add sauce and bring up to a simmer. Turn heat off sprinkle peanuts and mixed herbs on top and serve.

 Larb Gai -Thai chicken lettuce wraps

yield: 2

1 Tablespoon oil

1 cup ground chicken

2 cloves garlic , minced

¼ onion , chopped

Salt and pepper to taste

1 carrot , shredded

½ cup finely shredded cabbage

2 green onions chopped

¼ cup lemon grass, minced

¼ cup fresh mint, chopped

¼ cup fresh Thai basil chopped

For the sauce

¼ cup fresh cilantro, chopped

¼ cup sweet chili sauce

2 teaspoons chunky peanut butter, or smooth

¼ teaspoon freshly grated ginger

2 teaspoons soy sauce

crushed red pepper flakes, to taste

green leaf lettuce, or romaine lettuce leaves

in a small bowl combine cilantro, sweet Thai chili sauce, peanut butter, ginger, soy sauce and red pepper flakes. Mix until combined, if mixture is too thick, thin out with a small amount of water. Set it aside.

in a skillet over medium heat add oil and ground chicken. Cook until chicken is no longer pink. Add garlic, onions, cabbage, carrots, green onion, lemon grass, salt and pepper. Cook for 3-5 minutes then turn heat off. Add mint and basil stir to combine.

To assemble onto a lettuce leaf, add chicken mixture, top with as much sauce as you’d like and serve.

Sweet thai chili sauce

yield: 1 cup

1 ½ cup sugar

½ cup vinegar

½ cup water

1 tablespoon garlic minced

1 ½ teaspoon chili flakes

1 ½ teaspoon Sirach

1 tablespoon cornstarch

1 teaspoon salt

Mix everything in a sauce pot and cook until thickened

 Thai Shrimp Cakes

yield: 2

1 cup ground shrimp

½ cup panko

1 shallot, minced

¼ cup chopped fresh cilantro

1 tablespoon mayonnaise

½ lime juiced

½ lemon zested

1 teaspoon fish sauce

1 teaspoon siracha

¼ cup Thai basil

1 teaspoon minced ginger

Oil for frying

In a small bowl combine shrimp, panko, shallot, cilantro, mayonnaise, lime juice, lemon zest, fish sauce, siracha, basil, and ginger. Mix to fully combine. Form into desired size patties, set aside. In a large skillet add oil, bring up to medium heat. Add shrimp cakes and cook until golden brown on all sides. Remove and serve with sweet Thai chili sauce.

 Thai Mango Coconut Pudding

  Yield: 6

1 box instant pudding

1 ½ cups mango puree

1 ½ cups coconut milk

Chopped ripe mangoes, to decorate (optional)

Glazed cherries or dessert cherry , to decorate

Mint leaves, to decorate

Toasted coconut for garnish

Combine the puree and the coconut milk together then mix in the instant pudding. Pour into small glasses. Leave to set for about 2 hours in the refrigerator.

Decorate with chopped mangoes, halved cherries, toasted coconut and mint leaves if you like.