Pad Thai

Ingredients

* 12 fresh Shrimp

* 90 gram Dry Rice Noodle (3 - 5 mm)

* 50 gram Fresh Bean Sprouts

* 2 tablespoons Chopped (1") Scallions

* 6 tablespoons Fish Sauce

* 6 tablespoons Oyster Sauce

* 2 tablespoons Tamarind Paste

* 2 teaspoons Vinegar

* 2 tablespoons Palm Sugar or Cane Sugar (Palm Sugar will enhance more flavor to the dish)

* 2 Tablespoons Preserved Turnip

* 2 Tablespoons Crushed Peanuts

* 1 Tablespoon Paprika

* 2 Eggs

* 1 Teaspoon Red Chili Powder (optional)

* 1/2 Lemon

Thai Food Preparations

1. Soak the noodles about 30 minutes in room temperature water. 2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Palm Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted. 3. Season with the Fish Sauce, Oyster Sauce, Tamarind Paste and Vinegar. Then add Bean Sprouts, Scallions and Red Chili Powder. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.

Chicken Satay

Ingredients

* 600 grams chicken breast

* 3 slices galangal

* 1/2 tablespoon lemon grass, finely chopped

* 1 tablespoon salt

* 1/2 teaspoon roasted coriander seeds powder

* 1/2 teaspoon roasted cumin seeds powder

* 1/2 teaspoon white pepper

* 1/2 teaspoon turmeric powder

* 1/2 teaspoon curry powder

* 7 garlic cloves

* 1 cup coconut milk

* 1 1/2 tablespoons vegetables oil

* 2 tablespoons palm sugar

* 1 pack wooden skewers

Preparations

1. Slice the chicken breast finely, width approximately one inch. 2. Pound together all ingredients, until mixed well. Then pour the blended ingredients into the coconut milk. 3. Add the chicken slices and marinate for 90-120 minutes. 4. Thread the chicken slices onto the skewers. Pour the marinating sauce into a pot and heat until boiling. 5. Grill the chicken slices over medium heat and apply the sauce to the chicken while turning over. 6. When cooked through, serve with Satay peanut sauce and cucumber relish. Peanut Sauce Ingredients: * 2 tablespoons Mussamun Curry Paste * 1/4 teaspoon salt * 2 tablespoons sugar * 1 cup coconut milk * 1/4 cup peanut butter Preparations : 1. Combine the mussamun curry paste and coconut milk together. Season with sugar, salt. The original taste should be the sweet taste and a little spicy taste. 2. Add peanut butter. Then bring to boil over low heat. 3. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay. Cucumber Salad Ingredients: * 125 ml rice vinegar, or white vinegar * 115 gram sugar * 1/2 cucumber, finely sliced * 2 shallots, peeled and finely sliced * 1 large red chilli or jalepeno, seeded and finely sliced Preparations : 1. Place the vinegar and sugar in a small saucepan over a medium heat, and stir until the sugar has dissolved. 2. Remove from the heat and cool. Pour into a bowl, add the cucumber, shallots or onion and chilli and stir to combine.