The Sweet Taste of Bangkok

It’s Friday morning. I wake up. Arrived in Bangkok yesterday after a long and busy flight. First, some well-deserved sleep. Then, drinks with the crew at Sirocco, one of the most beautiful sky bars in the world. It offers a dazzling view of the city. Following that, a taxi ride to Khao San Road, a paradise for backpackers. Eat, shop, and top off the evening with a foot massage.

Mad About Thai Food

I’m looking forward to today. Going to the Silom Cooking School for the third time. I’m mad about Thai food. I take the hotel boat shuttle to Saphan Taksin. Sailing along the Chao Phraya river gives you the ultimate Bangkok feeling. I watch the boats. Tourists getting on and off. On their way to a variety of sites or hotels. I walk from Saphan Taksin to Silom Road. I have to make it to number 11 Silom Soi by 1:40 pm. May, who works at the Silom Thai Cooking School, receives me cheerfully at the meetingpoint along with the other students. They come from Germany, Belgium, France, the US, Brazil and more places.

Starting My Own Shop

We are introduced to Oat. He will be our teacher today. I remember him from two years ago. He has a good sense of humour and is extremely patient. So I’m looking forward to the next three hours. First, we’ll go to the local market to pick up our ingredients. Once we’re there, we’ll hear explanations about the spices and the products that are so important to Thai flavour. Our baskets filled, we return to the Cooking School. Each day features a different five course menu on the programme. If you’re allergic to anything, for instance prawns (as I am), they always take that into account. Today we will make spicy prawn or chicken soup, Pad Thai, green curry, and mango sticky rice. We’ll also make an amuse: a salad of minced chicken. We taste each course as soon as we’ve created it. Once again, I’m amazed at how easy it is to cook delicious Thai food. All you need are the right ingredients. I’ve done this cooking course for the third time now, and I’m pleasantly surprised when they hand me a diploma for the Intensive Course in Thai Food Cooking. Now I can set up my own Thai shop!

Enjoy the Sweet Taste of Thailand

Here’s the recipe for my favourite Thai dish. A real classic. Try it!

Pad Thai Recipe (serves 1 or 2)

Ingredients

100 grams dried rice noodles, pre-soak in warm water until soft and drained.
5 medium-sized prawns (peeled and deveined) or pieces of chicken. Vegetarians can use mushrooms.
2 tablespoons vegetable oil (no olive oil or sesame oil).
1/8 cup chives or green onions cut into one-inch pieces.
1 tablespoons palm sugar or brown sugar.
2 teaspoons fish sauce (vegetarians can use soy sauce).
1 egg.
1/4 cup raw bean sprouts or cabbage.
1 tablespoon garlic (minced).
1/3 cup extra firm tofu cut into 1 cm strips.
1 tablespoon tamarind paste or white vinegar.
1 tablespoon pickled white radish, finely chopped or pickled cabbage.
1 tablespoon ground roasted peanuts or ground roasted cashew nuts.
1/2 teaspoon ground dried red chilli powder.

Preparation

Heat the oil over low heat, Add garlic and fry until fragrant.
Add prawns, chicken or mushrooms, tofu, bean sprouts, chives stir until prawns, chicken cooked.
Crack the egg straight into the wok, stir rapidly until becomes scrambled and dried.
Add noodles and season with fish sauce, palm sugar, ground roasted peanut, ground dried red chilli powder, tamarind paste and pickled white radish. Mix everything together. Keep frying.
When the noodles become softened and translucent, switch off the heat.
Serve with fresh vegetables. Toping with grounded peanut and grounded dried chilli powder.

Recipe by: Sanusi Mareh