MAIN COURSES

CHICKEN, CHILLI & CASHEW NUTS
gai pad met ma muang

2 chicken breasts - sliced
2 tbs flour
2 onions - sliced in 8 boats
100 gr roasted cashew nuts
3 large dried chillies - chopped 1 cm
8 straw mushrooms
2 spring onions - chopped, 1 cm
4 tbs oil
50 ml stock/buljong
1 tbs roasted chilli paste
3 tbs oyster sauce
3 tbs soya sauce
1 ts sesame oil
1 ts dry vermouth
1ts sugar
1/2 ts black pepper
oil for deep fry

Blend chicken slices with flour.
Deep fry chicken, remove.
Deep fry onion, remove.
Deep fry dry chilli, remove.
Mix all ingredients together in a bowl. Heat 3 tbs oil, add all
ingredients, fry for 1 min.on very high heat

serves 4

FRIED NOODLES THAI STYLE
phad thai

300 gr rice noodles - soaked in water 15 min
1 tbs sliced - shallots
1 tbs chopped garlic
4 eggs
300 gr bean sprouts
10 chinese chives - cut in 3 cm
4 tbs chopped and deep fried tofu
4 tbs dried shrimp
2 tbs pickled white radish
4 tbs tamarind sauce
1,5 tbs fish sauce
2 tbs soya sauce
3 tbs sugar
1 tbs ground chilli
4 tbs roasted ground peanuts
8 tbs oil

1 Lime

Heat 5 tbs oil in wok, fry garlic and shallot until aromatic. Add noodles - fry, before they turn dry add tamarind sauce to soften them. turn constantly to prevent sticking. Move noodles to side of wok. Add 2 tbs oil . when heated break eggs into wok and scramble, spreading to a thin layer. When set, return noodles and mix together. Add all ingredients and mix.

Spoon onto plates garnish with ground peanuts, sugar and chillies.

Serve with bean sprouts .
Lime slices
Chinese chives

Serves 4

PEPPERED SHRIMP WITH GARLIC & GINGER
goong pad king

24 raw shrimps - peeled and deveined
4 tbs chopped garlic
4 coriander roots - finely chopped
1 tbs cracked black pepper
4 tbs onion - sliced thin
4 tbs ginger - sliced thin
1 tbs stock
1 tbs soya sauce
1 tbs oyster sauce
1/2 tbs sugar
(salt)
oil

Garnish
Coriander leaves
spring onion - cut 2 cm

Peel and devine shrimp
Fry coriander root, ginger and
garlic until aromatic. Add the rest of ingredients.
Fry approx 3 min until shrimp is cooked Don´t over cook!
Garnish with coriander leaves and spring onion

Serves 4