Thai Pork Omelet Recipe

Thai Pork Omelet

This omelet is something you simply must try. It is easy to make, yet tastes awesome.
Serves: 2
Time: 10 minutes


Ingredients:

• 4 eggs
• 1 ¼ teaspoons soy sauce
• 4 tablespoons minced pork
• Some steamed rice, to serve with

Directions:
1. Heat around 1 cup oil in a saucepan.
2. While the oil is heating, whisk the eggs with soy sauce and minced pork.
3. Your eggs should be filled with air bubbles.
4. Once the oil is hot, pour the egg mix in the center of oil. Cook for 30 seconds or until bubbly and
puffy. Flip the omelet and cook for 30 seconds more.
5. Once the egg is golden brown remove from the oil and place onto a plate lined with paper towels.
6. Serve the egg with steamed rice.

Pad Thai Recipe

Pad Thai

Amazing blend of prawns, chicken and rice noodles.
Serves: 4
Time: 15 minutes

Ingredients:

• 2 tablespoons lime juice
• 1 lb. peeled and deveined prawns
• 0.5 lb. rice stick noodles
• 2 eggs, beaten
• 1 cup bean sprouts
• 2 tablespoons fish sauce
• 2 tablespoons brown sugar
• 3 green onions, sliced
• 2 tablespoons peanut oil
• 2 chicken breast fillets, skinless, boneless and thinly sliced
• 2 red chilies, seeded and chopped
• ½ cup chopped fresh coriander
• 4 tablespoons crushed peanuts

Directions:
1. Place the noodles in a bowl and cover with hot water.
2. Place aside until the noodles are tender. Drain and rinse.
3. In a jug combine the sugar, fish sauce, and lime juice. Whisk to combine.
4. Heat the wok pan over high heat. Add oil and once hot add the chicken.
5. Stir-fry the chicken for 2 minutes. Add onions, chilies and prawns. Cook for 2-3 minutes.
6. Add the noodles and cook for 2 minutes. Add the lime juice mix and give it a good stir. Pour in the
eggs and cook for 1-2 minutes. Add the bean sprouts and toss to combine.
7. Serve while still hot, with coriander and crushed peanuts.

Thai Minced Pork Salad (Larb Moo)

Thai Minced Pork Salad (Larb Moo)

Minced pork in combination with lemongrass, coriander and classic Thai seasoning.
Serves: 4
Time: 20 minutes

Ingredients:

• 1 lb. minced pork
• 1-inch ginger, peeled and minced
• 1 red onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons peanut oil
• 1 green chili, chopped and seeded
• 1 stalk lemongrass, trimmed and outer layer removed
• 1 tablespoon brown sugar
• 4 tablespoons lime juice
• 4 tablespoons chopped coriander
• 4 tablespoons fish sauce
• 1 teaspoon white vinegar
• 4 tablespoons chopped mint leaves
• 10 baby lettuce leaves
• Some crushed peanut, to serve

Directions:
1. Heat peanut oil in a skillet. Add the pork and cook until browned.
2. In a food blender combine the ginger, lemongrass, and chili. Process until blended.
3. Add to the pork and cook for 2 minutes. Add the onion and cook for 2 minutes.
4. Add the fish sauce, sugar, lime juice and vinegar. Cook for 4 minutes.
5. Remove from the heat and stir in mint and coriander.
6. Serve the pork mince with baby leaves and crushed peanuts.

Green Papaya Salad (Som Tum Thai)

Green Papaya Salad (Som Tum Thai)

The classic salad you can find on the streets of Bangkok. It is fresh, crispy and just amazing.
Serves: 6
Time: 10 minutes

Ingredients:

• 3 tablespoons packed palm sugar
• 10 cherry tomatoes, halved
• 2 tablespoons fish sauce + 2 teaspoons
• 5 tablespoons lime juice
• 3 Chinese long beans, halved crosswise
• 1.5 lb. green papaya, peeled, seeded
• 1 cup chopped fresh cilantro
• 4 garlic cloves, minced
• 1 red Thai chile, seeded and chopped
• 2 tablespoons dried shrimps, chopped
• 2 green onions, sliced
• 2 tablespoons chopped peanuts

Directions:
1. In a bowl whisk the lime juice, palm sugar, fish sauce, dried shrimps and garlic.
2. Cook Chinese beans in a pot of salted boiling water until crisp-tender.
3. Rinse under cold water and cut into small pieces.
4. Using a julienne peeler, peel the papaya. You can also grate using a grater.
5. Place the papaya in a bowl and add the remaining ingredients.
6. Pour over prepared lime juice dressing and toss to combine. Serve immediately.

Pork Satay Thai Recipe

Pork Satay

Tender pork with aromatic lemongrass and sweet coconut milk.
Serves: 10
Time: 15 minutes + inactive time

Ingredients:

• 12 oz. pork loin, cut into 1-inch wide and ¼-inch thick slices
• 2 teaspoons coconut oil
• 1 cup coconut milk
• 1 tablespoon brown sugar
• ½ teaspoon ground cumin
• 1 ½ teaspoons ground turmeric
• 1 teaspoon chopped galangal
• 1 ½ teaspoon ground coriander seeds
• 1 pinch cayenne pepper
• 3 tablespoons chopped lemongrass
• Salt, to taste

Directions:
1. In a food blender combine the lemongrass, ½ cup coconut milk, spices, and sugar. Process until
pureed.
2. Transfer the paste to a bowl and add sliced pork. Cover and chill for 4 hours.
3. Once ready, preheat the grill.
4. Arrange the pork slices onto a bamboo skewer and brush with remaining coconut milk.
5. Grill for 6-7 minute or until charred.
6. Serve while still hot.