Thai Cuisine

Pad Thai & Mango with Sticky Rice

By Tasha

Pad Thai 

Ingredients

• 80 g of rice noodles
• 1 cup of bean sprouts
• 1 tbsp of tofu, cut into small pieces (or small sliced pieces of chicken and pork)
• 1 egg
• 1 tbsp. of chopped pickled white radish
• 1 tbsp. of crushed roasted peanuts
• 1/3 cup juice of ripe tamarind (or 2 tbsp. of white vinegar, mixed with 3 tbsp. of water)
• 1 1/2 tsp. of sugar
• 1 tsp. of fish sauce or soya sauce
• 1 tsp. of chopped Chinese leek (or spring onion)
• 1 tbsp. of dried shrimps
• a pinch of chili powder
• tbsp. of oil
• a pinch of salt
• 3 cloves of crushed garlic

Preparation

heat up the oil in the wok on medium heat. Place tofu and fry until crunchy. Then turn the heat down to low. Add garlic, pickled radish  dried shrimps, chili powder and stir until fragrant. Add tamarind juice (or vinegar) and noodles and turn the heat up to medium. Stir fry until the noodles are soft. Turn the heat down to low. Make place by moving the noddles to another side of the wok. Add the egg and scramble. Add fish sauce, sugar, salt, crushed peanuts, bean sprouts, and Chinese leeks and turn the heat up to high. Stir fry thoroughly until well mixed. Serve with a piece of lemon and fresh salad.

Mango with Sticky Rice

Ingredients

• 1 cup of steamed sticky rice
• 1/2 cup of coconut milk
• 1 ripe mango (peel, remove the seed and slice into pieces)
• 1-2 tbsp. of sugar
• 1/4 tsp. of salt
• 1 tbsp. of roasted mung beans

Preparation

Put coconut milk, sugar and salt in a pot. Heat until boiling. Turn the heat off. Add steamed sticky rice. Mix together well. Let it cool. Serve with mango and top sticky rice with mung beans.