Sunday, 10 June 2012

Pad Thai Pum Style

I recently went to beautiful Phi Phi island with Fezbola for a bit of R&R but after a couple of days of lounging by the beach and pool, Fez had had enough and was getting mighty restless. Me, I could lounge about doing nothing for weeks on end, but I was unfortunate (stupid!) enough to get a bit of sunburn on my shoulder so we decided to make the most of our last day and signed up for a cooking class at Pum's Cooking School. We'd discovered it as we wandered the streets of Phi Phi and after some googling and reading great reviews about the Phuket branch, we signed up for a 1.5 hour class called Pum's Little Lipstick - just the right amount of time before we had to jump on a ferry.


Class was great - and it really opened my eyes as to how simple Thai cooking can be. I have always had a mental 'block' if you will about Asian cooking and how you need a million and one ingredients and sauces and bits and bobs. I was in fact so sold on what we did that I cam away from class with not just the small complimentary booklet of recipes you get as part of the class but also 2 additional cookbooks by Pum!

Lazy? Yes please!

This was the book that really caught my eye - it covers a lot of my Thai favourites, including Pad Thai which I decided to have a go at. It hadn't been covered by the class but it looked simple enough. Before starting though I needed to stock up the kitchen - the only Asian-y thing in the pantry was soya sauce, so a trip to the local Asian grocers was definitely required.

Lo and behold, $70 later

I also bought some huge king prawns (a few more than required by the recipe - because who doesn't love an extra prawn or three) and got down to business.

After doing a few things I had never done before (buying a savoy cabbage (I failed and got a green one instead), pre-soaking rice noodles, de-veining the prawns, making an omelette in a wok), I managed to come up with what I think was a pretty good Pad Thai - check it out!


I was pretty pleased with the result, especially the prawn omelette on the top. Super tasty.

Feedback was positive - but I was told that the green beans recommended by the book didn't really suit the dish and maybe bean sprouts might have been a better option. I'll be making it again so I'm happy to give that a bash next time round.

I also need to work out how to use fewer dishes because I hate washing up!


Pork Chop's Nest said...

That's the thing about asian cooking. You usually need 200 sauces and condiments that you don't have!

SuBoo said...

Agreed - so I think now I have... a third of them? lol