Videos are part of the paid Cooking Club (https://thaichefschool.com/thai-subscription-cooking-clubs/)
RECIPE:
EQUIPMENT
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Wok or pot
INGREDIENTS
- 1 1/2 Cup Mushrooms
- 2 Cups Water
- 2 Shallots, finely sliced
- 1 Stalk Coriander, finely sliced
- 3 Blades Thai coriander, finely sliced
- 1 Stalk Spring onion (green onion), finely sliced
- 2 Stalks Mint leaves
- Lettuce (or cabbage), cucumber, long beans on the side
SEASONINGS:
- 1 1/2 tbsp Roasted sticky rice, powdered
- 2 tsp Crushed dried chili pepper (optional)
- 1 Lime juice (to taste)
- 1 tsp Sugar
- 1 1/2 tbsp Soy sauce
INSTRUCTIONS
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In 2 cups of boiling water, add mushrooms and cook for 5 minutes.
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Drain water, add sugar, soy sauce, chili powder, sticky rice powder and mix well.
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Add lime juice (to taste)
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Add in shallots, corriander, spring onion, and mint leaves, and mix well.
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Serve with lettuce (or cabbage), sliced cucumbers, and long beans on the side.
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Serve with jasmine rice.
ADDITIONAL LEARNING:
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IMPORTANT
*RECIPES & VIDEOS–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and prepared by one of our instructors.