May Kaidee Pad Thai

Ingredients
1 tablespoon peanut oil
carrot, onion, tomato
1 teaspoon minced garlic
1 egg
pre-soaked glass noodles
1/2 tablespoon light soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon sugar

Toppings:
bean sprouts
chopped spring onion
roasted peanuts
chili flakes
lime juice

Steps
Fry and small handful of shredded carrot and onion and chopped tomatos in oil. Add one large spoonful of cooked tofu, garlic and raw egg. When the egg is cooked on the underside, break it up and add a portion of noodles.

Mix well together to combine the flavors and season with soy sauces and sugar. Add toppings and serve. Serves 1.

Joanna McGowan
May Kaidee Cooking School - Bangkok, Thailand

Tom Yam Soup

Ingredients
2 kaffir lime leaves
galangal
fresh lemongrass
shredded carrot
onion
tomato
tofu
dark soy sauce
light soy sauce
mixed veggies (cabbage, etc)
sugar
spring onion
coriander leaf
lime juice
Tom Yam chili paste
coconut milk

Steps
In the wok, boil a soup bowl of water per serving. Add two crushed kaffir lime leaves, two bruised slices of galangal and two inches of bruised lemongrass for flavoring. Add one tablespoon of shredded carrot and onion and chopped tomato, then add one tablespoon of prepared tofu and one handful of mixed vegetables. When boiling, add one dessert spoonful each of dark and light soy sauces and one teaspoonful of sugar. Turn off the heat when the vegetables are tender and before the water is all gone. To finish, add one tablespoon of mixed, chopped spring onion and coriander leaves, one teaspoon of lime juice, one teaspoon of Tom Yam chili paste and one dessert spoon of coconut milk.

Variation
For Tom Kah soup, reduce the water and add more coconut milk.

Joanna McGowan, July 2008
May Kaidee Cooking Class - Bangkok, Thailand

Thai Peanut Sauce

Use as a dip for Thai fresh rolls or as a base for another Thai dish.

Ingredients
1 plum tomato, chopped
1 tablespoon peanut oil
1 teaspoon red chili paste
4-6 tablespoons coconut milk
1 tablespoon roasted ground peanuts
2 teaspoons sugar
1 teaspoon lemon
2 teaspoon soy sauce

Steps
Fry one chopped tomato in a tablespoon of hot oil until it begins to breakdown. Turn down the heat a little, add red chili paste and fry until paste is fragrant. Add coconut milk and ground peanuts. Watch the consistency and add a little more coconut milk or water, if necessary. The sauce should be rich and glossy. Serves 1.

Joanna McGowan, July 2008
May Kaidee Cooking School - Bangkok, Thailand