Traditional Pad Thai

I apologize for the hiatus, I was doing some research abroad… I traveled all the way to Thailand to seek out some Thai recipes to share with you all :)! We took an incredible cooking class that I would highly recommend to anyone visiting Chiang Mai in the North of Thailand. It is called Siam Rice Thai Cookery and Pot, the founder takes you to the local market, then welcomes you into his home which is also a cooking school. These were some of the best dishes I ate the whole time we were out there. I’ll start with the classic Thai dish, Pad Thai… but don’t worry there will be plenty more to come.

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Visiting the local market

Traditional Pad Thai
 
Cook time
Total time
 
Serves: 6
Ingredients
  • 4 tbsp cooking oil of your choice (we used palm oil due to the high heat of the cooking – you can use canola, sunflower or peanut oil as well)
  • 3 Tbsp garlic, smashed
  • 1 (12oz) package tofu, diced into ¼ inch cubes
  • 3 eggs
  • ¾ cup water
  • ¼ cup oyster sauce (oyster flavored sauce for vegetarian)
  • 3 Tbsp fish sauce (fish flavored sauce for vegetarian)
  • 2 Tbsp sugar (palm sugar is what is used in traditional Thai cooking)
  • 1 Tbsp soy sauce
  • 1 Tbsp black soy sauce (just use additional soy sauce if you cannot find this version)
  • 1 package (12 oz) rice noodles – if they are dried instead of fresh, you may have to soak in cold water for about 30 min
  • 2 cups bean sprouts
  • 1 cup green beans
  • 1 bunch chives, chopped
  • Ground peanuts, chili powder and lime (preferably kaffir lime) for garnish
Instructions
  1. Add the cooking oil to wok, keeping high heat. Add garlic and tofu and cook until fragrant.
  2. Crack in eggs and cook until egg is fully cooked.
  3. Add water, fish sauce, oyster sauce, sugar and soy sauces.
  4. Add noodles. Stir until the noodles are soft and then add bean sprouts, green beans and chives. Cook for one more minute and then remove from heat.
  5. Garnish with ground peanuts, chili powder and lime.

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The finished product – and a well deserved Chang beer!

 

Vegan Lettuce Wraps

I came up with this recipe and since then, I pretty much make it every time I ask myself “What am I possibly going to make for dinner tonight?!”

There is a nice contrast between the hot filling and the cool crisp lettuce… all combined with a crunch from the final few ingredients. It is incredibly healthy and incredibly delicious.

Enjoy!

Vegan Lettuce Wraps
 
Cook time
Total time
 
Serves: 6
Ingredients
  • For Sauce
  • 1 tsp five-spice powder, divided
  • ½ cup soy sauce or (braggs liquid aminos for gluten free)
  • 3 tablespoons oyster-flavored sauce
  • ½ teaspoon arrowroot
  • 1 Tbsp chili garlic sauce
  • For Filling
  • ½ cup farro (use quinoa for gluten free version)
  • 1 Tbsp olive oil
  • 1 shallot, diced
  • 1 package (15oz) soft tofu, drained
  • 4 cups mushrooms, diced
  • 2 cups bean sprouts, chopped in half lengthwise
  • 1 bunch scallions, sliced
  • 1 can water chestnuts, drained
  • 1 cup cashews
  • 1 head of butter lettuce
Instructions
  1. Cook farro (or quinoa) according to package directions.
  2. Make sauce by combining ½ tsp five-spice powder with remaining ingredients and whisk together. Set aside.
  3. Heat oil and cook shallot until fragrant and it starts to be come transparent.
  4. Add block of tofu and smash with a wooden spoon until it becomes small chunks. Season with remaining ½ tsp of five-spice powder. Cook until slightly browned, approximately 5 minutes.
  5. Add mushrooms and cook until tender.
  6. Meanwhile prepare lettuce wraps, but removing butter lettuce leaves and setting aside.
  7. Add cooked and drained farro and sauce. Cook for a few more minutes until mixed together.
  8. Finally add bean sprouts, water chestnuts, cashews and scallions. Mix together and then remove from heat.
  9. Spoon a bit of the filling onto a plate with a side of the butter lettuce leaves. Make individual wraps at the table in order to not have lettuce get soggy.