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Chef Thailand Magazine Published in English and Thai languages

  • Text
  • Bangkok
  • Brun
  • Michelin
  • Tempelhoff
  • Thailand
  • Cuisine
  • Allan
  • Chefs
  • Squid
  • Ingredients
Talk to the Chef Aom tells her tale, her inspirations and her desire to keep the traditions of street food alive. Talking about street food. We explore the amazing street food scene and there is no question that Bangkok and Thailand have the best in the world. South Africa has been a culinary bubble waiting to burst. The fertile areas of Cape Town have given the stage for Chef Peter Tempelhoff. Also, there are plenty of recipes and other stories, including an update from Michelin in California that feature throughout the magazine.

Phadthai Gai Yong

Phadthai Gai Yong (Stir-Fried Noodles with Grilled Chicken) By Sujira ‘Aom’ Pongmorn Ingredients 2 tbsp vegetable oil for phadthai 1 tbsp vegetable oil for egg 3 tbsp vegetable oil 80 g dried Chanthaburi noodles 2 tsp dried shrimp 1 tbsp tofu, cut into small chunks 1 tbsp pickled turnip, chopped 1 tbsp shallot, chopped 8 tbsp chicken stock ½ cup phadthai sauce (see below) 1 tbsp ground roasted peanuts ½ cup bean sprouts ¼ cup garlic chives, cut into 2.5-cm pieces 1 egg 1 tsp chili powder 1 lime wedge 1 chicken thigh or chicken breast 1 garlic clove, smashed 1 tsp black pepper 1 tbsp Golden Mountain Seasoning Sauce 1 tbsp palm sugar Sauce Phadthai Ingredients • ¼ cup shallot, thinly sliced • 1 tbsp garlic, finely chopped • 1 cup tamarind concentrate • 1 cup palm sugar • ½ cup fish sauce • 1 tbsp salt • 1 cup water • 1 tsp chili powder • 2 tbsp vegetable oil Method Add vegetable oil to a saucepan and place on medium-heat stove. Add shallot and garlic, and fry until fragrant and the garlic is a bit brown. Add water, tamarind concentrate, chili powder, palm sugar, and salt. Stir constantly until palm sugar dissolves and sauce is mixed. Let the sauce simmer and thicken. Remove from the heat and let cool down. Pour phadthai sauce into a blender and blend until smooth. Strain, and store in a plastic box. Method In a mixing bowl, mix together palm sugar, seasoning sauce, black pepper and garlic until the palm sugar dissolves. Add chicken to the bowl, and hand-knead until the marinade is absorbed by the chicken. Set aside to marinate for 20 minutes. In a heated grilling pan, grill the marinated chicken until cooked. Set aside. Crack the egg into a small bowl, and beat till smooth. Set aside. Heat a wok or large non-stick frying pan over medium-high heat. Drizzle two tablespoons of oil into the pan and swirl around. Add shallots and stirfry until fragrant. Add tofu and pickled turnip to the pan, and stir-fry about a minute. Add noodles and chicken stock and stir-fry until the noodles soften. Add phadthai sauce and stir-fry until noodles and dry ingredients absorb all the sauce. Remove noodles and set to one side. Stir-fry the egg in the remaining vegetable oil until cooked. Add sprouts, garlic chives, dried shrimp and chili powder and stir-fry until the sprouts and garlic chives are wilted. Slice the chicken and place over the noodles. Serve with lime wedge, beansprouts, garlic chives, chili powder and ground roasted peanuts on the side. 64

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