Beruflich Dokumente
Kultur Dokumente
Ingredients:
2 tablespoons vegetable
oil, divided
1/2 cup chopped onion
1 clove garlic, minced
1/4 pound boneless
skinless chicken breasts,
2 tablespoons Thai
Kitchen Roasted Red Chili
Paste
1 pound boneless skinless
chicken breasts, cubed, or
medium shrimp, peeled
and deveined, or firm tofu,
drained and cubed
1 can (15 ounces) straw
mushrooms, drained
1/2 small onion, thinly
sliced
2 Thai Kitchen Thai Bird
Eye Chilies, chopped
1 small tomato, diced
Chopped fresh cilantro
(optional)
Directions:
BRING broth, lime juice,
fish sauce, sugar,
lemongrass, galangal and
kaffir lime leaves to boil in
Sauce
25gm tamarind paste +
cup hot water
25gm palm sugar, shaved
3 Tbsp fish sauce
1 Tbsp sugar
6 Tbsp water
Grind together
1-2 Tbsp chilli paste
3 clove garlic
onion
1 Tbsp oil
Method
1. Clean fish. Score both
sides of the fish with
diamond shape cuts and
season with a little salt.
Set aside.
Tip :
The fish will be crispy if
dusted with a little flour
before frying. This also
stops the oil from
splattering and spitting.
Ingredients
800gm whole fish, clean
Rating: 5
Noodles
3-4 serving size of wide
rice noodles (usually half a
package)
2 tbsp oyster sauce or 2
tsp. Thai black soy sauce
Broth
1 tbsp oil
8 garlic cloves, minced
2 tbsp yellow bean sauce
3 c. pork broth (or chicken
if you can't find pork)
2 tbsp tapioca flour
1 tsp. water
1/2 pound of fresh chinese
broccoli, coarsely chopped
1 tbsp oyster sauce
1 tbsp Thai seasoning
sauce
1 tbsp sugar
Vinegar (optional)
Thai chili sauce (optional)
Instructions
Mix marinade ingredients
together. Add pork and
marinate it at least four
hours or even overnight.
Soak the rice noodles for
at least 30 minutes in cold
water.
Warm up a wok or pan and
add cooking oil.
Throw in the noodles and
add water and sauce
slowly until noodles
become soft. (The oyster
sauce or dark soy sauce is
Pad See Ew
For 2 portions
(Double, triple, or
quadruple as you please,
but it will be safer to cook
two portions at a time.)