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| MAIN COURSE |
| PLA PHAD NUM MAKHAM |
| Stir-fried fish in thamarind sauce |
| 120g sliced fish 1 tbs chopped garlic 1 tbs tamarind sauce 2 tbs spring onion 1tbs sliced ginger 2 tbs sliced onion |
| 1-2 tsp sugar 1 tsp fishr sauce 1 tsp oyster sauce 1 pic dry chilli stock, oil, pepper powder fried eshrot |
| Preheat the oil in the wok and add chopped ginger and garlic. add the fish and sliced ginger and cook. season with tamarind sauce, sugar, fish sauce and oyster sauce. add stock, spring onions, onion and pepper powder. |
| NUE PHAD KEWUNG GAENG |
| Stir-fried Beef in chill paste |
| 100g sliced beef tenderloin 1 1/2 tsp red curry paste 2 tsp veg. oil 1/2 cup stock 2 tbs coconut milk 1 tsp kaffir lime leaves |
| 1 tbs sweet basil 2 tbs red chilli 2 tbschopped long bean 2 tbs sweet eggplant 1/2 1 tsp sugar 1-2 tsp fish sauce 1-2 tsp oyster sauce green pepper corn |
| Preheat oil, add red curry paste and combine well. add sliced beef, eggplant and long bean. add stock and season with fish sauce, sugar and oyster sauce. finish with coconut milk, sweeet basil, red chilli and kaffir lime leaves. |
| PHAD THAI |
| Stir-fried Thai Noodles |
| curry paste 5 dry chilli soak in water take out seeds lomongrass 3 stalkes karam kang (jullian) 1tsp (looks like ginger) criander loot choped red turmeric shrot 1 sliced garick 3 slices, kapilan 2 slices black pepper corn 1ts shrip paste |
| 200g rice noodles 60 g chicken 60g bean sprouts 10g chives 1 egg 1 tbs tamarind sauce |
| 1 tsp fish sauce 1 tsp oyster sauce 1 tsp sugar pepper powder, shallot veg oil and stock peanut roast 1tbs vinegar or lime |
| opprional dark soy sauce, sea food, brocory |
| Preheat the oil and add the shallot. cook well. add chicken and cook well. add egg. add the rice noodles, some stock and combine well. off heat soason with tamarind sauce, fish sauce oyster sauce, sugar and pepper powder. heat and garnish with chives and bean sprouts, serve. |
| tamarind need soak in water at least 5 mints |