TASTE OF THAI 

We are really looking forward to cooking with you! ​Below are all the details you need for the session, but if you have any questions, feel free to email us


There will be a waiting room enabled, and the "kitchen doors" will open 10 minutes before the scheduled start time. Please login 10 minutes early so we can start promptly.
MENU:
This wonderful Thai menu is new and exciting to make, and totally delicious to eat! The idea is that we make a few dishes to share with your families, and enjoy. On this session, we will be making:
  • Pad Thai (chicken, prawn or veg),
  • Vegetable Springrolls
INGREDIENTS:
The ingredients here are for 4 portions. If you want more, or less please adjust. 

You don't have to weigh anything out, just make sure you have all your ingredients ready to hand

Please see "advance preparation notes" at the end of the ingredients list

You can buy many products in regular supermarkets and online e.g. at ​https://www.wingyip.com/
​  
Protein:
  • 3 large eggs (can omit if vegan)
  • 1 large chicken breast AND 150g - 200g raw jumbo prawns (peeled, uncooked, headless, fresh or frozen)
OR
  • If not using prawns, use 2 chicken breast.
OR
  • if not using chicken, use 300g prawns
OR
  • if vegetarian/vegan, replace prawn/chicken with 150g mushrooms and 150g bok choi or spinach) 

Veg/Salad/Fruit:
  • 1 lime
  • 1 bunch coriander
  • 1 red chilli (optional)
  • 1 med red onion
  • 2 clove garlic
  • ​1 small knob ginger
  • 6 spring onions
  • 50g bean sprouts
  • 1 small (200g approx) white cabbage
  • 1 large carrot (or 2 med) ​


  Storecupboard:
  • 300ml vegetable/rapeseed oil (not olive)
  • 50g light soft brown sugar (or for authenticity use palm sugar, but please crumble this down in advance as it often comes in hard disks)
  • 60ml fish sauce (Thai Taste has a vegetarian version, or light soy sauce is fine)
  • ​​Springroll wrappers - these MUST be the ones you can fry. usually kept in frozen section, not on shelves. Not rice wrappers, usually wheat based. See here for example. If you cant find these, use filo pastry instead and you will need 50g melted butter. 
  • 50g vermicelli rice (glass) noodles (can be dry or fresh)
  • 200g Sen Lek flat rice noodles (these are flat rice noodles, about 5mm width, comes dried and usually folded, not in nests. These are not the same as the very thin vermicelli noodleslisted above) 
  • 10ml sesame oil
  • 15ml - 30ml light soy sauce  
  • Tamarind paste (only need a small amount of paste which we will mix with water - if you cant find, get an additional lime)
  • 50g blanched peanuts - these are unsalted with all skin removed. If you can only get salted its fine, we just will adjust amount of salt we add to the dish
  • Sweet chilli dipping sauce (for serving with the springrolls)
  • ​Salt
  • ​Black pepper​ 
​
​Advance Food Preparation:
We will do most things together on the session, but there are a few things you should do in advance if they apply to you:
  • Please wash all vegetables
  • If using prawns, please defrost fully (if frozen), and peel and de-vein (if whole) as it takes too long during the class. Most often the bags of headless, peeled frozen prawns are already de-veined but please double check). If you don't know how to shell and devein prawns, let Gordon show you how here. 
  • If using palm sugar, please crush down in advance (its usually sold in hard disks which are difficult to work with and takes time to break down). I often use soft brown sugar instead as indicated
  • Please defrost springroll wrappers in advance (they usually come frozen) - leave overnight in the fridge from night prior, or out on counter for 1 hour before cooking 
UTENSILS & EQUIPMENT:
Please have all your utensils out of cupboards and quickly accessible. We wont have time on the class for you to look for equipment.  
  • Hob (with min two rings) 
  • Wok or large frying pan
  • 1 med pan (deep is best as we use for frying springrolls)
  • Tray lined with kitchen towel for draining springrolls after frying
  • 2 heatproof spatulas/wooden spoons 
  • ​Sieve/colander 
  • 1 Xtra large bowl
  • 4 x med bowl
  • 3 small bowls 
  • Scale (multi-function, zero between)
  • Measuring cups (if you don't have the scale above)
  • Measuring spoons (Tbsp & tsp)
  • 2 x chopping board (one for any raw protein, another for the veg)
  • Large cook's knife
  • Small utility knife (serrated is good)
  • Vegetable peeler
  • Julienne peeler (if you have, not essential but a wonderful thing and makes life much easier)
  • Scissors
  • 4 general mixing spoons (usual cutlery spoons are fine)
  • 1 fork/small whisk
  • Gloves (disposable)
  • Slotted spoon/tongs
  • 1 x large serving bowl and spoons/tongs
  • 1 x platter (for springrolls)
  • 1 x ramekin (for sweet chilli sauce) 
  • Kitchen roll
  • ​Tea towel
  • Apron
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • Please make sure to complete all the food preparation notes listed in the ingredients section
  • Have all your utensils out of cupboards and/or quickly accessible 
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone clearly (smartphones and iPad limit you seeing others)
  • Please make sure you have adequate sound/speakers to you can hear instructions
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. Please don't be late
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone - the session organiser will have invited everyone