So this past few days I have been roaming around Bangkok, Thailand just attending cooking classes because I love Thai food, and I have decided that it is time to learn how to make them. Together with Cookly, I attended a private cooking class with Baan Sattaya in the heart of Bangkok, Thailand. In this post, I will share with you the exact recipe that Chef Pornnarin shared with me.
Shall we get cooking?
- pad thai noodle (60 g)
- river prawn
- bean sprout (20g)
- dried shrimp (1 tsp)
- crushed roasted ground nut (1 tbs)
- chopped preserved radish (1 tbs)
- bean curd (30g)
- chopped onion (1 tbs)
- allium tuberosum (20g)
- egg (1 whole)
- pad thai sauce (1/4 cup)
- vegetable oil (2-3 tbs)
Those are the ingredients needed to make the Pad Thai as a whole, but here is the separate ingredient for on how to make the Pad Thai Sauce. Also, I have to emphasise that the serving for the measurements for the ingredients above is only for one. You can add according to how much you would like to make or to eat.
Now this sauce is very simple to make, although it has a very complex taste in the palette because of the tamarind and the black soya sauce combined.
Ingredients (Pad Thai Sauce):
- plain water (150g)
- tamarind (25g)
- sugar (120g)
- salt (1/4 tbs)
- seasoning powder (1/2 tsp)
- black soya sauce (1/8 tsp)
So these are all the ingredients needed for the Pad Thai, so now it is time to assemble.
Firstly, we have to make the Pad Thai Sauce. Here is a step by step process on how to make it:
- Soak the tamarind with water for about 10 minutes, then squeeze the juices out of it thoroughly and drain it out to leave the liquid behind.
- Mix the tamarind juice with all the other ingredients.
- Put everything on the stove with low heat until it boils.
- Remove it from the heat, and wait until it is ready to be used.
Now it is time to assemble the dish. Here is a step by step process on how to make it:
- Fry the river prawn until it is cooked.
- Put some oil in your wok, then fry the chopped preserved radish together with the onion for about a minute.
- Put the noodle and water (add coconut milk if you like), and cook it for a few minutes until everything is dry.
- Add some of the Pad Thai Sauce that you made beforehand.
- Stir it well and do not let it stick to the pan.
- Add the dried shrimp and the bean curd.
- Keep everything on the side of the wok, then put some oil to fry the egg. Once the egg is cooked, mix everything together then add the bean sprout, allium tuberosum, and the crushed ground nut.
- Stir well before putting out the heat.
It is time to dig in and enjoy the beautiful dish that you made. As you know, Pad Thai is, if not the most, one of the most popular dishes in Thailand. It is also very delicious, and now you can make it at home! What a treat, right?
If you are eyeing a trip to Bangkok, Thailand soon, you can book a cooking class with Baan Sattaya via Cookly by clicking HERE.
I hope that you learned an amazing new recipe by reading this blog post, and I am sure that it will turn out beautifully and delicious! Happy cooking, and I would love to hear about your cooking experiences so comment them below.
Have a great weekend, and happy cooking!
“Then you will have success if you are careful to observe the decrees and laws that the LORD gave Moses for Israel. Be strong and courageous. Do not be afraid or discouraged.”
1 Chronicles 22:13 NIV