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Terrific Thai food

Chef David Thompson with recipes for this centuries old cuisine you can make at home.
/ Source: TODAY

From the famous pat Thai noodles to the mouth-watering curries, the Thai flavors of sweet, sour, salty and spicy define this centuries old cuisine. David Thompson is arguably one of the best Thai chefs in the world and author of the cookbook, “Thai Food.” Check out his recipes here:

PAT THAI

Pat Thai

INGREDIENTS

A good handful of Thai dried thin rice noodles, sen lek

2 tablespoons palm sugar

2 tablespoons tamarind water

1 teaspoon oil

2 red shallots, coarsely chopped with a pinch of salt

1 egg

2 tablespoons hard bean curd, deep-fried and then cut into 0.5 cm cubes

1 tablespoon dried prawns, washed and dried

1 teaspoon shredded Salted Japanese Radish, washed and dried

2 tablespoons fish sauce

White sugar

Handful of bean sprouts

Crushed roasted peanuts

1 small bunch Chinese chives, most chopped into 2 cm lengths but a few reserved

Extra bean sprouts

Roasted chili powder

DIRECTIONS

Soak the noodles in water for 2 hours until soft. Drain. Mix the palm sugar with the tamarind. Heat the oil in the wok over medium heat and fry the shallots until fragrant and beginning to color. Crack in the egg, turn down the heat and stir to prevent from scorching. Add the drained noodles and tamarind water. Mix in the bean curd, dried prawns and salted radish. Stir in the fish sauce and a little white sugar. Fry until almost cooked, stir and tossing to prevent from catching, and then add the bean sprouts and chopped Chinese chives. The noodles should taste sweet, sour and salty.

Plate, sprinkle the noodles with peanuts and garnish the side of the plate with the extra bean sprouts and reserved Chinese chives chopped into 4 cm lengths. Serve with wedges of lime and roasted chili powder.

If using fresh prawns, add them to the frying shallots once they begin to color and continue to follow the recipe.

ROASTED CHILI POWDER

Prik Bon

Roast a cup of dried bird’s eye or dried long red chilies in a wok or pan over a medium heat, stirring regularly to prevent scorching, until they have changed color and are beginning to toast. Cool, then grind to a coarse or fine powder, as preferred, in a pestle and mortar or a clean coffee grinder. It keeps well in an airtight container.

GRILLED LOBSTER OR PRAWNS

INGREDIENTS

1/2 Lobster or 2-3 king prawns (jumbo shrimp)

2-4 tablespoons coconut cream

2 tablespoons fish sauce or light soy sauce

Pinch of white sugar

DIRECTIONS

Marinate lobster or prawns in coconut cream, fish sauce or soy sauce and sugar for a few minutes. Char grill until just cooked.

SALAD OF BARRAMUNDI AND GINGER

Yam Pla Grapong Sai King

INGREDIENTS

1 1/4 pound barramundi fillet (substitute with cod or seabass)

1 pint chicken stock

Handful of mint and cilantro leaves

1 1/2 tablespoons shredded young ginger

A few deep fried dried red chilies

Sliced red shallots

Deep fried garlic

Deep fried shallots

Dressing:

2 coriander roots

½ large red chili, de-seeded

A few scuds

A good pinch of salt

4 tablespoons lime juice

2 tablespoons white sugar

3 tablespoons fish sauce

DIRECTIONS

Make the dressing

It should not be too strong otherwise it will overwhelm the lobster and fruit — but nor should it be too weak: salty, and equally sweet, sour and hot.

Bring the stock to the boil. Season it with salt. Blanch the portions barramundi fillet. Combine with the remaining ingredients and serve sprinkled with the deep fried shallots and garlic.

SOUR ORANGE CURRY OF SHRIMP

Geng Som

INGREDIENTS

6-8 large uncooked shrimp, lobster or clams

3 cups chicken stock

2 tablespoons fish sauce

2 tablespoons tamarind water

Pinch of white sugar — optional

1 small bunch Siamese watercress, choy sum or Chinese cabbage, washed and cut into bite-sized pieces

For the paste

5-10 dried long red chilies, deseeded, soaked and drained

Large pinch of salt

3 tablespoons chopped red shallots

1 tablespoon shrimp paste — gapi

3 tablespoons steamed fish, cooked prawn meat or dried prawns

DIRECTIONS

First, make the paste by pounding the ingredients in a pestle and mortar or pureeing in a blender. Peel and devein the prawns, leaving their tails intact. Bring the stock to the boil, add the paste and when it has returned to the boil, season with most of the fish sauce, the tamarind water and sugar, if using. Add the vegetable and prawns. Simmer until cooked. Finish with another tablespoon of tamarind water and a little more fish sauce, if required. Check the seasoning: salty, sour and hot.

Recipes courtesy of David Thompson author of the cookbook, “Thai Food.”