Thai In July

This menu has been a long time in the making!  I was so excited to share my favorite go-to Thai recipes with my students.  Watch out -- these pack some heat!  On the menu: Crispy Pork Spring Rolls with Sweet Chili Sauce, Chicken Pad Thai, and Crying Tiger.

It wouldn't be a Thai menu without spring rolls!  I typically make this recipe from scratch with raw pork and let the frying cook the meat through, but I didn't want my students to second guess whether the meat was done at home.  So, we cooked the meat first!  I had a special helpers wrapping the egg rolls!  I have my own recipe for Sweet Chili Sauce.

Next, we marinated the steak for the Crying Tiger.  This marinade is so simple with soy sauce, oil, and seasonings.  Let it sit at room temperature for 30 minutes until it's ready to grill.

While the steak soaked up the yummy marinade, I started taking orders for the Chicken Pad Thai. Some of my students liked it mild...some liked it hot.  Since I had two woks, we made one of each! Once you have all the ingredients prepped, it comes together very easily.  Chicken, bean sprouts, eggs, rice noodles, and more!

Once the steak marinated -- it was off to the grill!  Grill to medium well.  It's all about presentation with this one.  I serve it with the Crying Tiger sauce we made and sliced cucumbers.

I'm so glad you all enjoyed the heat!  See...Thai food can be simple!  Happy cooking...Cheers! XOXO Paula