Pad Thai and Penang Kai recipes

PAD THAI recipe from the Thai Cultural Association Cooking Demonstrations during the Loy Krathong Celebration in Vancouver, November 6, 1993.

This festival takes place on the 12th month of the Thai Lunar Calendar, usually some time in November on the Western Calendar. This year (2012) the festival takes place November 28. Typically candles, incense and small offerings are placed on platforms and floated on the nearest waterway.

The numbers on the sheet below relate to the order in which the cooks threw the ingredients into the wok. Below that is a reworked and slightly simpler version.

PAD THAI recipe from the Thai Cultural Association Cooking Demonstrations during the Loy Krathong Celebration, November 6, 1993. The numbers on the sheet above relate to the order in which they threw the ingredients into the wok. Below is a reworked and slightly simpler version.

Prep all the ingredients listed below, and then stir-fry in a wok in the following order:

1. 2 Tbsp. vegetable oil heated until it splutters when you flick a drop of water into it
2. 2-3 cloves garlic, minced
3. 2 Tbsp. chili radish, chopped (the secret ingredient)
4. 1/3 to 1/2 lb. peeled prawns (I prefer to use smaller and tastier shrimp)
5. 1/2 Tbsp. sugar
6. 1 Tbsp. nampla (fish sauce)
7. 1 Tbsp. rice vinegar
8. 2 pods dried red chiles – crushed if you like it spicy
9. 2 Tbsp. ketchup. Note: Ketchup has been discovered by the Thai people!  If you would like to try a more traditional recipe add 2 Tbsp. of tamarind paste, and don’t bother with #16. lime wedges – the tamarind paste is quite sour compared to ketchup.
10. 1/2 package of ‘hard’ tofu, cut into small chunks. Fry until orange.
11. 1/2 pkg. Thai stick noodles, soaked in warm water 15 min. & drained, toss in wok until coated with the sauce.
12. 1 green onion (1/4″ pieces)
13. 1-2 cups bean sprouts, cook for about a minute
14. 2 eggs, stirring until cooked

Serve immediately with 15. crushed peanuts and 16. lime wedges.

Authentic Pad Thai, done with tamarind paste as opposed to ketchup.

PENANG KAI recipe from the Thai Cultural Association Cooking Demonstrations during the Loy Krathong Celebration, November 6, 1993.

1 lb. chicken breast cut up into 1″ pieces
400 ml. (13.5 fl. oz.) can coconut milk
1/2 can curry paste (freeze the rest)
1 tbsp. nampla (Thai fish sauce)
1 tsp. sugar
1-1 1/2 green or red bell peppers (3/4″ pieces)
6 stalks of Thai basil leaves or more (use lots ’cause it’s delicious!)

In a fry pan, heat, on medium, 1/2 can coconut milk until it separates (the oil comes out)
Stir in curry paste until mixed in.
Add chicken and nampla. Cook until done.
Add peppers and other 1/2 of coconut milk.
Add sugar
Cook till peppers are done.
Add Thai basil leaves. Cook 1 -2 minutes till leaves darken.

Serve over Thai fragrant rice. MMMM. Yummy.

Gang Panang Gai (aka Penang Kai): red chicken curry in coconut milk done Panang-style