Pad Thai Jay

Step 1: You will need

• 1 tbsp peanuts
• 1/4 red onion
• 1 spring onion
• 100 g tofu
• 2 tbsp vegetable oil
• 1 egg
• 500 g rice noodles
• 2 tbsp tomato sauce
• 1 1/2 tbsp chilli sauce
• 1 tbsp caster sugar
• 1 tbsp fish oil
• 1 handful of bean sprouts
• 1 lettuce leaf
• 1 sprig of parsley
• 1 carrot
• 1 knife
• 1 chopping board
• 1 wok
• 1 spoon or ladle

Step 2: Chop

Finely chop 1 tbsp of peanuts and 1/4 of a red onion.
Then slice 1 spring onion into diagonal strips, or julienne.

Step 3: The tofu

Slice about 100g of tofu into bite sized chunks.
Heat 1 tbsp of vegetable oil in a wok at a high temperature and fry the tofu for about 2 minutes. Once fried the pieces of tofu will appear crispy on the outside. Remove them from the wok and put aside for later.

Step 4: Stir fry

Add 1 tbsp of vegetable oil to the wok and heat at a high temperature.
Crack 1 egg into the wok
then add the chopped onion and 500g of rice noodles.
Stir fry for about 30 seconds.
Now add 2 tbsp of tomato sauce, ordinary ketchup will do, and 1tabsp of fish oil
1 1/2 tbsp of chilli sauce
1 tsp of caster sugar
and 1 tbsp of fish oil.
Stir fry for a further 30 seconds and then add the fried tofu. Stir and then add the chopped peanuts, a handful of bean sprouts and finally, the sliced spring onions.
Stir fry for another minute.

Step 5: Garnish

Decorate a serving plate with a lettuce leaf, a sprig of parsley and a carved carrot.
Then spoon the Pad Thai onto the plate

Step 6: Serve

Thai Green Chicken Curry

Step 1: You will need…

• 4 chicken thigh fillets, boneless, skinless and cut into bits
• 200 g green beans, halved
• 1 tbsp oil
• 250 ml coconut milk
• 120 ml water
• 6 kaffir lime leaves, available from oriental food stores
• 1 bunch of chopped spring onions, for garnish
• 1/2 tsp coriander seeds
• 1 tsp shrimp paste
• 1/2 tsp ground cumin
• 3 small fresh chillies
• 3 green shallots, finely chopped
• 2 cm of galangal, chopped
• 2 cloves of garlic, minced
• 1 stem of fresh lemon grass, chopped
• 1 handful of fresh coriander
• 2 kaffir lime leaves, chopped
• 2 tbsp oil
• 1 tbsp fish sauce

• 1 sharp knife
• 1 cutting board
• 1 blender
• 1 spatula
• 1 small frying pan
• 1 piece of aluminium foil
• 1 wok or large, deep frying pan
• 1 large stirring spoon

Step 2: Make the curry paste in 3 steps

For the first step of making the curry paste, roast the coriander and cumin seeds without any oil in the frying pan for 2 minutes, shaking the pan constantly. Secondly, wrap the shrimp paste in a little foil and cook under a hot grill for 2 minutes, turning the package over twice. Thirdly, mix the roasted spices with the shrimp paste for 5 seconds in the blender. Add all the remaining spices in the Curry Paste list together with the oil: green chillies, shallots, galangal, garlic, lemon grass, coriander leaves, lime leaves and blend for a few seconds, till the mixture forms a smooth paste.

Step 3: Cook the spices

Next, heat the oil in the wok on medium heat, add the curry paste and cook for a minute, stirring constantly, till it becomes fragrant.

Step 4: Finish the curry sauce

To complete the curry sauce, add the coconut milk and water to the wok and bring gently to a boil. For a thicker curry sauce, you can use half coconut cream and half coconut milk.

Step 5: Cook the chicken

Now, add the chicken pieces as well as the beans and lime leaves to the sauce and mix well. Leaving the wok uncovered, simmer for about 15 minutes, until the chicken is cooked. Add the fish sauce and stir till thoroughly blended.

Step 6: Garnish the meal

Finally, place the curry in a serving bowl and garnish with the spring onions.

Step 7: Serving suggestions

The dish can be served with a bowl of white rice and pickled cucumber.