AW22: Cooking Class Recipe

Pad Thai Sauce

3 TBSP fish sauce
1 cup water
1 TBSP Garlic powder
3 TBSP Tamarind Paste (without seeds)
1/4 cup white sugar
pinch salt

Pad Thai Noodles

2 pack of dried rice noodles (about 227 grams)
oil for cooking
1 medium onion diced
3 cloves garlic finely diced
1 tsp Ginger (roughly chopped or grated)
2 carrots (peeled and thinly sliced)
2 eggs (scrambled and thinly sliced)
2 sprigs of Green onion (finely sliced)
1 cup bean sprouts
1/4 cup peanuts (roughly chopped)
1 lime (wedged for garnish) 2 cucumbers
1 sprig of green onions
1 red bell pepper
1 bunch cilantro
1 tsp red pepper flakes (more or less depending on how spicy you like it)
3 TBSP vegetable oil
1 tsp fish sauce
1 tsp brown sugar
1 TBSP rice vinegar
garnish - roasted peanuts (omit if allergy)  

Mango Salad:

2 ripe, firm mangoes

2 cucumbers

1 sprig green onions

1 red bell pepper

1 bunch cilantro

1 tsp red pepper flakes (more or less depending on how spicy you like it)

3 tbsp vegetable oil

tsp fish sauce

1 tsp brown sugar

1 tbsp rice vinegar garnish - roasted peanuts (omit if allergy)