Pad Thai Recipe:

Ingredients:

  • 8 oz (about 230g) of rice noodles
  • 2 tablespoons vegetable oil
  • 1/2 cup (120g) of tofu, cubed (or your choice of protein – shrimp, chicken, or beef)
  • 2 cloves garlic, minced
  • 2 eggs
  • 1 cup bean sprouts
  • 2 green onions, chopped
  • 1/4 cup crushed peanuts
  • Lime wedges, for garnish
  • Fresh cilantro leaves, for garnish

Sauce:

  • 3 tablespoons tamarind paste
  • 2 tablespoons fish sauce
  • 2 tablespoons sugar
  • 1/2 teaspoon chili flakes (adjust to taste)

Instructions:

  1. Cook the rice noodles according to package instructions, then drain and set aside.
  2. In a small bowl, whisk together the tamarind paste, fish sauce, sugar, and chili flakes to make the Pad Thai sauce. Set aside.
  3. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the tofu (or your choice of protein) and stir-fry until cooked through. Push the tofu to one side of the wok.
  4. Crack the eggs into the wok and scramble them until they’re nearly set. Mix the tofu, eggs, and minced garlic together.
  5. Add the cooked rice noodles and Pad Thai sauce to the wok. Toss everything together until the noodles are well-coated with the sauce.
  6. Add the bean sprouts and half of the chopped green onions. Stir-fry for another 1-2 minutes.
  7. Serve the Pad Thai hot, garnished with crushed peanuts, remaining green onions, lime wedges, and fresh cilantro leaves.

Tom Yum Goong Recipe:

Ingredients:

  • 4 cups water or chicken broth
  • 8-10 large shrimp, peeled and deveined
  • 2-3 slices of galangal or ginger
  • 2 stalks lemongrass, cut into 2-inch pieces and smashed
  • 3-4 kaffir lime leaves, torn into pieces
  • 3-4 slices of Thai bird’s eye chili (adjust to taste)
  • 200g (7 oz) mushrooms, sliced
  • 1 medium tomato, cut into wedges
  • 2-3 tablespoons fish sauce (adjust to taste)
  • 1-2 tablespoons lime juice (adjust to taste)
  • 1 teaspoon sugar
  • Fresh cilantro leaves, for garnish

Instructions:

  1. In a pot, bring the water or chicken broth to a boil. Add the galangal or ginger, lemongrass, kaffir lime leaves, and Thai bird’s eye chili. Simmer for 5-10 minutes to infuse the flavors.
  2. Add the shrimp and mushrooms to the pot. Cook until the shrimp turn pink and opaque, about 2-3 minutes.
  3. Stir in the tomato wedges and cook for another 2 minutes.
  4. Season the soup with fish sauce, lime juice, and sugar. Adjust the flavors to your preference, balancing the sour, salty, and sweet tastes.
  5. Remove the pot from heat and discard the lemongrass and galangal/ginger slices.
  6. Serve the Tom Yum Goong hot, garnished with fresh cilantro leaves.