Cooking Instructions

Thai style stir-fried mung bean noodles with shrimps (Pad Thai Woon Sen Koong Sod)

Mix tamarind puree, fish sauce, jiggery and chilli powder in a mixing bowl. Add sugar
and stir until all ingredients dissolve and then you have your Pad Thai sauce. Peel garlic,
cut chinese chive leaves, wash them all including mung bean sprouts, and drain. Mince
garlic, and then cut chinese chives into short lengths about 2,5 cm. Clean shrimps, peel
shell and devein. Heat oil (for frying) in a wok over medium heat. When oil is hot, add
cleaned shrimps, stir until the shrimps are cooked (don‘t overcook), then set aside. Heat
oil (for stir-frying) in a wok over medium heat. When oil is hot, add minced garlic and fry
until fragrant, stir for a while. Add mung bean noodles and Pad Thai sauce, stir until all
noodles are covered with the sauce. Make room for eggs in the middle, scramble using a
spatula and spread eggs in a thin layer. When set, return the noodles and mix together.
Add cooked shrimps, mung bean sprouts and cut chinese chives leaves, mix all ingredients
thoroughly and taste. Spoon onto a serving plate, sprinkle with coriander and serve hot.

Pandanus juice (Nam Bai Toey)

Clean pandanus leaves, cut into small pieces about 5 cm long with scissors and divide in
two. Blend the first leaves and water with mixer. Filter using a cloth and squeeze. Boil water
in a pot, then put second lot of leaves, add the squeezed juice and boil briefly. Put the
juice in a glass, flavor it with syrup and taste.