Leeds Cookery School Masterclass Celebrates National Pad Thai Day

Chaophraya, one of the UK’s leading Thai restaurants has revealed its top secret, best-selling Pad Thai recipe ahead of National Pad Thai Day (7 November).

The famous sweet and savoury noodle infusion, consisting of Thai rice noodles, vegetables, sweet tamarind sauce stir-fried with egg and crushed peanuts, is a simple recipe and can be mastered in less than an hour.

To celebrate Pad Thai day, Chaophraya Leeds is also hosting a cooking masterclass for food enthusiasts to create two of the restaurants most loved dishes; handmade prawn and chicken dumplings and Chef Kim's famous chicken Pad Thai.

At the exclusive cooking school event which will take place on Pad Thai Day (Sunday 7 November), guests will be welcomed by two of the team’s most passionate and skilled team members. The day will kick off with an introduction to Thai ingredients and cooking, followed by a chef demonstration, before guests are given the freedom to try their hand at cooking themselves.

Before leaving, guests will have the opportunity to enjoy their two-course banquet in the restaurant and will be given a recipe card, apron and £10 Chaophraya voucher to take away.

Classes and gift vouchers are available to book now with prices starting from £69 per person.

Head chef and owner, Kim Kaewkraikhot, has perfected her Pad Thai recipe since moving to the UK over thirty years ago, and it has since become the signature dish at all six of her Chaophraya restaurants.

Talking about the recipe, Kim said:
“The Pad Thai has always been my favourite dish to create and eat, and it’s now our best-selling dish across all our Chaophraya restaurants.

“Like much street food, it’s almost as quick to prepare as it is to eat, making it one of the simplest Thai dishes to master. It lends itself to almost any meat or fish, making it versatile and appealing to almost anyone.

“If you like spice, you can add dried or fresh chilies to your liking, or even sliced chilies in fish sauce on the side.”

*The national dish of Thailand serves one person, and the protein can be substituted to suit individual dietary requirements.

INGREDIENTS

90g 3mm rice noodles
40ml cooking oil
100g sliced chicken breast*
10g sliced red onion
1 medium egg
3g finely chopped sweet turnip
(don’t worry if you can’t find this, it will be just as tasty without!)
15g tofu medium diced
20g carrots cut Julien style
40g beansprouts
20g spring onion
1 lime wedge
½ tsp chilli flakes
1 tbsp crushed blanched peanuts
Coriander to garnish
50ml Pad Thai sauce

Pad Thai Sauce Ingredients

100g palm sugar
100ml tamarind paste
1 ½ tbsp fish sauce
(to make the dish vegan, use 1 tsp salt instead)
1 tsp white sugar
1 tsp salt

Pad Thai Sauce Method

Add all ingredients to a saucepan on a low heat and stir until palm sugar is dissolved.
Bring to the boil and simmer on a low heat for 15 minutes.

METHOD

Soak the rice noodles in cold water for at least one hour before desired cooking time.
Heat rapeseed oil in a wok and add the chicken, stir-fry until cooked through then remove from the pan.
With the same oil add red onion until it turns slightly golden.
Add sweet turnip, carrot and egg, stirring constantly. Ensure the egg is separated when fried.
Add the rice noodles and sugar. Stir fry until all ingredients are mixed well and noodles are wilted.
Add tamarind sauce and fish sauce, then continue to stir in the pan until well combined.
Add beansprouts and spring onion until cooked but still crunchy.

Once complete, serve alongside peanuts, a lime wedge and chilli flakes. Simply garnish with coriander to finish and enjoy.

To book a cookery class or for more information, visit: https://samakee.seewhen.co.uk/embed/list/CPLEEC/ or call: 0113 430 0122