Pad Thai Tofu

Ingredients serves 2

  • 1 packet thick pad thai noodles
  • 1 packet Thai Kitchen Pad Thai Sauce (all organic ingredients)
  • 1 Packet Tofu
  • 1 green shallot
  • 1 pinch red chili flakes
  • 1 palm sugar cube grated
  • 1 organic egg beaten
  • 1 handful crushed macadamias
  • 1tb red boat fish sauce
  • 15g fresh bean sprouts
  • Cooking spray organic olive oil

Method

  1. Soak noodles in warm water until soft then drain
  2. Beat egg and cook in non stick skillet with cooking spray until golden turn and flip to brown other side then remove and chop into strips
  3. Follow the directions on back of pad thai sauce packet to finish the dish.

Tom yum gai w coconut cream

Serves 2

  • 1 large chicken breast fillet sliced into strips then halved
  • 1/2 onion sliced
  • 1/2 red capsicum (bell pepper) sliced
  • 3 mushroom sliced
  • 1 handful fresh coriander
  • 1tsp fresh thai basil
  • 1 lemongrass stalk smashed and sliced finely
  • 1 tom yum paste
  • 1 cup coconut cream
  • 2 kaffiir lime leaves

Method

  1. Slice ingredients as listed
  2. Pan fry chicken in non stick skillet until cooked then remove from pan.
  3. Add remaining ingredients to pan and cook until vegetables are cooked through.
  4. Add chicken back into pan with any juices and stir fry until its hot
  5. Serve hot.

Thai green curry chicken

Ingredients serves 2

  • 2 chicken breast fillets cubed
  • 1tsp pure sesame oil
  • 3tsp thai five tastes green curry paste
  • 1tb Thai fish sauce
  • 1tsp organic raw sugar
  • 1 cup McCain Thai stir-fry vegetables
  • 1/2 cup organic coconut cream

Serve with

  • 1 cup cooked jasmine rice

Method

  1. Cut chicken into cubes
  2. Cook rice 1/2 cup raw w 1 cup water in microwave bowl. Cook for 10min then fluff w fork. Dont drain.
  3. Add sesame oil to non stick skillet with chicken. Cook until chicken is 3/4 cooked through.
  4. Add remaining ingredients and stir fry until chicken is cooked.
  5. Serve with 1/2cup rice per serve.

Thai red curry chicken

Ingredients serves 2

  • 1 large Chicken breast fillet
  • 2Tb Thai red curry paste
  • 1/2 can organic coconut cream
  • 1tb thai fish sauce
  • 1 palm sugar cube
  • 1 zucchini
  • 1/2 cup green beans
  • 1 vegepod capsicum

Method

  1. Cut chicken  into strips
  2. Cook chicken until brown
  3. Add red curry  paste with coconut cream stir fry
  4. Add remaining ingredients and stir fry until vegetables are cooked but not mushy.

Thai recipes

Thai Jungle Curry Gai

Jungle curry chicken

Ingredients serves 2

  • 2 chicken thighs cut into strips
  • 1Tb oil
  • 5 baby corn spears cut into half
  • 1 green capsicum cheek cut into strips then halved
  • 1tb galangal diced
  • 1tsp lemongrass diced
  • 1 handful fresh snow peas sliced in half
  • 1tb bamboo shoots
  • 5 Brown mushroom halved
  • 1 x five shot Thai chili basil paste
  • 1tsp Thai red curry paste
  • 1 handful fresh coriander
  • 1 handful fresh mint
  • 1handful fresh basil (*Thai basil if you can get it)

Serve with

  • 1 cup cooked steamed  jasmine rice
  • 6 net spring rolls
  • 2tbs Vietnamese dressing poonsin

Method

  1. Preheat oven 180*
  2. Spray net spring rolls with cooking spray place on lined baking tray. Cook for 10 minutes.
  3. Cook rice by absorption method ( 1/2cup raw jasmine rice and 1cup boiling water cooked together for 10min in microwave bowl then fluff with fork)
  4. Cut chicken into strips.
  5. Cut ingredient as listed
  6. Heat oil in wok then add chicken shake wok often
  7.  When chicken is almost cooked add rest of the ingredient to wok and stir fry with frequent tossing ingredient in wok until chicken is cooked through.
  8. Serve with rice,  net spring rolls with dipping sauce in ramekins.

Jungle curry Gai with Net spring rolls with dipping sauce

 

 

Pad Thai Gai

Pad Thai Chicken 

Ingredients serves 3

  • 1 packet thick pad thai noodles
  • 1Tb macadamia oil
  • 2 chicken thighs cut into strips
  • 1/2 cup snow peas cut into 3rds
  • 2 green shallot sliced on diagonal
  • 1tsp organic garlic

Pad Thai Sauce

  • 1tb kepjap manis
  • 3Tb Thai fish sauce
  • 1tb tamarind paste
  • 1tsp Brown sugar
  • Lite pinch white pepper
  • 1tsp hoisin sauce (dark not red hoisin)
  • 1tsp sriarcha sauce
  • 1/4 cup salt reduced chicken stock massell.

Also add

  • 1 handful fresh coriander and stems
  • 1 handful fresh bean sprouts
  • Option to add 1 organic egg beaten cooked as omelette and diced

Garnish

  • 1tsp asian dried shrimp
  • 1tsp asian dried onions
  • 1 wedge lime
  • Fresh coriander leaves

Method

  1. Slice chicken into strips
  2. Soak noodles in bowl with boiling then when soft drain water
  3. Heat non stick skillet or wok with oil, when starts to smoke add chicken  and cook on both sides.
  4. Add garlic and Brown sugar and stir fry chicken into all coated.
  5. Add remaining ingredients except toppings and stir fry well coating everything in the sauce.
  6. Serve between 3 bowls/containers and top with Topping.
  7. If making ahead put lid on containers and place in fridge . It will keep up to a few days. Then reheat for 2 minutes in microwave per serve.

Pad Thai Gai