Authentic Vegan

Thai Food

Coursebook
 Table of Contents

3 Welcome
4 What You Will Learn In This Course
5 Meet Your Instructor
6 What Makes Thai Food So Special?
8 Tools Needed
9 Essential Ingredients
12 Appetizers
14 Fried Spring Roll
16 Papaya Salad
17 Yam - Mushroom Salad
18 Fresh Spring Rolls
19 Dipping Sauce
20 Curry Pastes
21 Green Curry Paste
22 Red Curry Paste
23 Massaman Curry Paste
24 Panang Curry Paste
25 Main Dishes
26 Green Curry
27 Laab Isaan
28 Pad Thai
29 Pad Kra Pao
30 Tom Kha Tofu

2
 Table of Contents

31 Red Curry
32 Tom Yum Tofu
33 Panang Curry With “Meatballs”
35 Massaman Curry
36 Drunken Noodles
37 Glass Noodle Soup
38 Deep-Fried Morning Glory
39 Spicy And Sour Soup

3
 Welcome

Thank you for joining

Welcome to the “Authentic Vegan Thai Food” cooking course.

Thank you for joining this course.

You will step into the kitchen with Ploy Thajaree, an experienced Thai
chef and owner of the Baan Farm Thai Cooking school in Northern
Thailand. Ploy shares her secrets about Thai food and the recipes that
have been passed down to her from her grandmother with you.

We hope you enjoy the course and learn a lot.

Lukas & Samuel - Founders of Veecoco

4
 What You Will Learn In This Course

Learn about the authentic flavor of Thailand

In this course, you will go on a journey through Thailand and learn how
to prepare classic Thai dishes in a completely vegan way.

You will get to know about the most important components in any Thai
dish and how to recreate famous dishes such as pad thai in a fully
vegan way.

In over 20 lessons,, you will learn the essentials of preparing classic

Thai recipes, from making pad thai, papaya salad, tom yum soup,
spring rolls, and much more.

In the end, you’ll be able to create flavorful Thai dishes that will make
your next family dinner even more enjoyable..

5
 Meet Your Instructor

Meet your instructor Ploy Thajaree from Baan Farm

Thai Cooking School

Your teacher Ploy Thajaree has been cooking all her life and decided
to share her passion for Thai food with the world. She opened her own
cooking school, Baan Farm Thai cooking school, on her own little farm
in North Thailand.. It is here where she grows most of the vegetables
that are used in her classes, all organic and without the use of
pesticides. Ploy is an incredible cook and skilled teacher of the
authentic Thai cuisine.

Learn more about Ploy:

Instagram
@baanfarmthaicookingschool

Facebook
https://web.facebook.com/baanf
armthaicookingschool/

6
 What Makes Thai Food so Special

Achieving the right balance of flavors

Thailand is famous for its food. It has one of the most diverse cuisines
on the planet. You can find food 24 hours per day, 7 days a week,
anywhere you go in Thailand.

Food plays a very important role in Thailand, so it is no wonder that

there is an unlimited variety of recipes.

Thai food is built on the 4-S-principle: Spicy, Salty, Sour and Sweet.
Most dishes have all 4 components present - in varying degrees.

Spicy – Thai food is one of the spiciest cuisines on the planet and
almost every recipe calls for some variation of chili. Only use an
amount that you are comfortable with. You don't have to stick to the
recipes, you can always adjust it to your liking.

Salty – The salty component comes from soy sauce. You will notice
that most recipes call for soy sauce. There is regular soy sauce, thin
soy sauce and dark soy sauce. If you have a gluten-sensitivity or if you
want to eat less sodium, there are soy sauce versions available for
both cases. Simply look at the ingredients.

7
 What Makes Thai Food so Special

Achieving the right balance of flavors

Sour – The sourness in Thai food typically comes from either lime juice
or tamarind paste. You can find tamarind paste in most Asian
supermarkets or make it yourself by simply soaking the tamarind pods
in hot water and then blending them. Lime juice gives thai food this
fresh flavour, but if limes are not readily available you can also use
bottled lime juice or fresh lemons.

Sweet – Thai people love sweet food. There is a hint of sweetness in

almost every recipe. The most commonly used sugar is palm sugar
and coconut sugar. Palm sugar is not to be confused with palm oil. For
palm oil, the palm tree has to be cut down which destroy the
ecosystem and harms the animals. This is not the case with palm
sugar.

The trick is to balance all of the 4-S’s out, but in the end it is all about
your individual taste. If you like it spicier, add more chilies. If you want
the food to be less sweet, add less sugar. Feel free to play around with
these 4 components.

8
 Having the Right Tools

Essential Kitchen Equipment

The good thing is, you don’t need any fancy equipment to make vegan
cheese. You probably have already (almost) everything at home.

Mortar & Pestle

In Thailand, a mortar and pestle is commonly used to prepare salad
and to grind a variety of pastes, such as red or green curry paste.
Alternatively, you can use a blender or food processor instead of the
mortar and pestle. However, note that the effect on taste and texture
will differ slightly.

Pots and bowls

In addition, you need pots and pans. Bowls are best used to sort and
keep your prepared vegetables and to serve your food.
Make sure to get a non-stick frying pan, as you will be doing quite a
few stir-fries. You will use your pot mainly for curries. In Thailand, a large
wok is very common instead of a regular frying pan.

9
 Essential Ingredients

Essential Thai ingredients for your kitchen

Having these ingredients will allow you to cook authentic Thai recipes
at home. You will find them in your local Asian supermarket, or you can
order them online.

Bird’s eye chili - The small and spicy bird’s eye chilies are probably the
most commonly used chili's to prepare Thai dishes. You can find them
in green or red in your local Asian supermarket. Opt for the red ones for
most dishes.

Thai red chili flakes - Thai red chili flakes are dried and ground red
chilies and are most commonly used as garnishing for dishes like pad
Thai or for soups.

Large dried red chilies - The large dried red chilies are used for their
deep red color in the curry pastes. They are less spicy than bird’s eye
chilies, which is why you can use more of them. They have to be
soaked prior to grinding.

Fresh lime - Lime juice is essential to almost every Thai dish and
sometimes even the skin of the lime is being used. If you cannot find
fresh limes, use bottled lime juice instead.

10
 Essential Ingredients

Essential Thai ingredients for your kitchen

Tamarind paste - Tamarind paste is another sour component and

can be found in most Asian supermarkets in small glasses.

Palm sugar - Palm sugar is the most commonly used sugar and has a
sweet, almost caramel-like note. You can find it in hard round blocks in
your Asian supermarket.

Tofu - The most commonly used tofu in Thai dishes is regular firm tofu.

Dark soy sauce - Dark, black soy sauce has a very strong flavor and is
used in small quantities throughout this course.

Regular Thai soy sauce - The regular Thai soy sauce is used most
commonly throughout this course. Make sure to get Thai soy sauce, as
Japanese, Chinese or Korean varieties do taste quite differently.

Vegan mushroom sauce - Vegan mushroom sauce can be found in

the soy sauce section and gives a very nice and deep flavor to stir-fry.

Lemon grass - Lemon grass stalks give a very fresh and light flavor to
the dish and are commonly used for the curry pastes.

11
 Essential Ingredients

Essential Thai ingredients for your kitchen

Thai basil - Thai basil is quite different from the widely known Italian
basil. It has a sweet note to it and can also be a bit spicy. When
cooking, it is best to add it right at the end, otherwise the taste would
become bitter.

Ginger - Fresh ginger is used in a lot of recipes, especially in the Thai

curry pastes for its pungent, aromatic flavor.

Kaffir lime leaves - Kaffir lime leaves add a very fresh and sweet lime
note to soups and curries. You can find them in the frozen section of
most Asian supermarkets.

12
 Appetizers

9 Fried Spring Rolls

10 Papaya Salad

11 Yam - Spicy Mushroom Salad

12 Fresh Spring Rolls & Dipping Sauce

13
Fried Spring Roll

14
 Fried Spring Roll
Easy Serves 1 30 minutes

Ingredients: 2 tbsp vegetable oil 1 tbsp soy sauce

3 garlic cloves, crushed ½ tsp white pepper powder
30g red cabbage, sliced 3 sheets spring roll wrapper
10g carrot, sliced 1 tbsp corn starch
20g glass noodles with ¾ cups of water
50g tofu, thinly sliced 2 cups vegetable oil
40g cucumber, sliced
1 shiitake mushroom,
sliced

Instructions:
1. Slice the vegetables very thinly.
2. Add the vegetable oil to the wok on medium heat.
3. Add garlic and fry for about 30 seconds.
4. Add the vegetables, noodles & tofu to the wok.
5. Add soy sauce, white pepper, some water, and stir well.
6. Fry for 3 - 5 minutes, then take the work off the stove and set the
fried ingredients aside.
7. Place 1-2 tbsp of the fried ingredients onto a spring roll sheet and
fold as shown in the video, using the corn starch mixture to secure
the roll. Repeat with the remaining spring rolls.
8. Heat a pan with 2 cups of vegetable oil and add the spring rolls.
9. Fry until they turn to a golden brown color (about 3 - 5 minutes).
10. Cut the spring rolls in slices and enjoy with Chili sauce.

15
 Papaya Salad
Easy Serves 1 10 minutes

Ingredients: ½ green papaya 1 tbsp lime juice

2-3 garlic cloves
1 tomato, cut lengthwise
2 dried or fresh red chilies
1 long bean, cut into 2-3
cm long pieces
1 tbsp soy sauce
½ tbsp coconut sugar or
palm sugar
1 tbsp crushed peanuts

Instructions:
1. Add the chilies and garlic to the mortar and crush with the pestle.
2. Add palm sugar, lime & soy sauce and crush again.
3. Add the papaya, beans, and tomato and crush lightly with a pestle
while tossing with a spoon.
4. Serve on a plate and top with crushed peanuts.

Note: You can use cucumber, rutabaga or cabbage instead of papaya as

it can be difficult to find green papaya.
16
 Yam - Spicy Mushroom Salad
Easy Serves 1 15 minutes

Ingredients: 150g/5oz mushroom, 3 garlic cloves, crushed and

cut in half chopped
2 cups of water 2-3 red chilies, chopped
½ onion, sliced ¼ cup water
2 spring onions, sliced 1 tbsp sugar
1 celery stick, sliced Juice of ½ lime
½ tomato, sliced 2 tbsp soy sauce

Instructions:
1. Cut the vegetables.
2. Bring 2 cups of water to a boil.
3. Add the mushrooms and cook for 3 minutes.
4. Add the soy sauce, sugar, chilies, garlic and lime juice to a bowl
and combine well to prepare the dressing.
5. Add the mushrooms and remaining vegetables and mix well.

Serving suggestion: Serve with fresh jasmine rice or sticky rice.

17
 Fresh Spring Rolls
Easy Serves 1 15 minutes

Ingredients: Stir-fry ingredients 8 lettuce leaves

2 tbsp vegetable oil edible flowers (optional)
50g/1,7oz. tofu, cut into coriander
cubes 2 tbsp coconut oil
30g cucumber, sliced 2 tbsp soy sauce
30g red cabbage, sliced 1 tsp white pepper
30g carrot, sliced ¼ cup water
30g mushrooms 4 sheets rice paper
2 garlic cloves
100g glass noodles
Instructions:
1. Cut the vegetables.
2. Bring a pan with 2 tbsp oil to medium-high heat and add the garlic.
3. After 30 seconds, add the stir-fry ingredients, soy sauce, water, and
white pepper.
4. Fry for about 3-5 minutes, until the carrots are soft.
5. Soak the rice paper in cold water for 30 seconds.
6. Add the flowers, lettuce, stir fry ingredients and fold into rolls.
7. Serve with dipping sauce (Next step).
18
 Dipping Sauce
Easy Serves 1 5 minutes

Ingredients: 3-6 garlic cloves

4-8 bird’s eye chilies
1 tbsp palm sugar
Juice of ½ lime
1 tbsp soy sauce
1 tbsp chopped cilantro

Instructions:
1. Add the garlic and chilies to your mortar or blender and smash
them.
2. Add the palm sugar, lime juice, soy sauce, and combine.
3. Add the chopped cilantro and combine well.
4. Serve with the spring rolls.

19
 Curry pastes

15 Green Curry Paste

16 Red Curry Paste

17 Massaman Curry Paste

18 Panang Curry Paste

20
 Green Curry Paste
Easy Serves 4 - 8 10 minutes

Ingredients: 5 green chilies ½ tsp lime peel

5-8 garlic cloves 1 tsp turmeric, chopped
1 shallot, cut in half 1 tsp coriander seeds
1 tbsp lemongrass, 1 tsp cumin seeds
chopped 10 leaves sweet basil
1 tsp galangal or ginger, 1 tsp salt
chopped 10 chili leaves
1 tsp coriander root 1 tsp finger root (optional)

Instructions:
1. Add all ingredients to your mortar or food processor/blender.
2. Blend or smash until you reach a smooth consistency.
3. Store in the fridge for up to 4-6 weeks.

Note: Chili leaves add to the strong green color. If you cannot find them,
use more basil leaves.

21
 Red Curry Paste
Easy Serves 4 - 8 10 minutes

Ingredients: 3 red chilies ½ tsp lime peel

5-8 garlic cloves 1 tsp turmeric, chopped
1 shallot, cut in half 1 tsp coriander seeds
1 tbsp lemongrass, 1 tsp cumin seeds
chopped 10 leaves sweet basil
1 tsp galangal 1 tsp salt
or ginger, chopped 5-8 dried red chilies,
1 tsp coriander root soaked in hot water for 15
minutes
1 tsp finger root (optional)
Instructions:
1. Add all ingredients to your mortar or food processor/blender.
2. Blend or smash until you reach a smooth consistency.
3. Store in the fridge for up to 4-6 weeks.

Note: The smaller you chop the ingredients before adding them
to the mortar, the easier and faster the smashing process gets.

22
 Massaman Curry Paste
Easy Serves 4 - 8 10 minutes

Ingredients: 1 tsp turmeric 1 tsp coriander seed

3-5 garlic cloves 1 tsp curry powder
peel of ½ lime 1 tsp turmeric powder
2 shallots 2 big dried red chilies,
1 tsp galangal soaked
1 tbsp lemongrass, 5 small dried red chilies,
chopped soaked for 15 minutes
1 tsp salt

Instructions:
1. Add all ingredients to your mortar or food processor/blender.
2. Blend or smash until you reach a smooth consistency.
3. Store in the fridge for up to 4-6 weeks.

Note: The smaller you chop the ingredients before adding them
to the mortar, the easier and faster the smashing process gets.

23
 Panang Curry Paste
Easy Serves 4 - 8 10 minutes

Ingredients: 1 tsp turmeric 1 tsp white pepper corns

3-5 garlic cloves 1 tsp coriander seed
peel of 1/2 lime 2 big dried red chilies,
2 shallots soaked for 15 minutes
1 tbsp galangal 5 small dried red chilies,
1 tsp salt soaked for 15 minutes

Instructions:
1. Add all ingredients to your mortar or food processor/blender.
2. Blend or smash until you reach a smooth consistency.
3. Store in the fridge for up to 4-6 weeks.

Note: The smaller you chop the ingredients before adding them
to the mortar, the easier and faster the smashing process gets.

24
 Main Dishes

20 Green Curry
21 Laab Isaan
22 Pad Thai
23 Pad Kra Pao
24 Tom Kha Tofu
25 Red Curry
26 Tom Yam Tofu
27 Panang Curry with Jackfruit “Meatballs”
29 Massaman Curry
30 Drunken Noodles

25
 Green Curry
Easy Serves 1 25 minutes

Ingredients: 4 tbsp vegetable oil 2 long beans

1 tbsp green curry paste 1 Thai eggplant or ¼ of
100 g/3,5 oz tofu, cut in regular eggplant
cubes 7-10 holy basil leafs
100 g coconut shoot, 1 tbsp palm sugar
(use 100 g tofu instead 1 cup coconut milk
if not available) ½ cup coconut cream
2 tbsp soy sauce
3-5 kaffir lime leaves

Instructions:
1. Cut the vegetables.
2. Bring a pot with 4 tbsp oil to high heat.
3. Add the curry paste and stir until fully dissolved.
4. Add the tofu and 1 cup of coconut cream.
5. Add the vegetables, lime leaves, and coconut milk.
6. Cook until the eggplant is ready (around 3-8 minutes, cover).
7. Add the soy sauce and sugar, then let it simmer for 2 minutes.
8. Add the sweet basil, stir and turn off the heat.
26
 Laab Isaan
Easy Serves 1 25 minutes

Ingredients: 1 shallot 1 tbsp sticky rice

½ onion
150 g mushrooms
Juice of ½ lime
100 g tofu, scrambled
1 tbsp chili flakes
2 tbsp vegetable oil
2 tbsp soy sauce
2 stalks of cilantro, cut

Instructions:
1. Cut the vegetables..
2. Fry the sticky rice in a pan until lightly brown and then either crush
in a mortar or in a blender until still slightly crumbly. Set aside.
3. In a pan set on medium heat, add the oil and fry the tofu and
mushroom until cooked (about 5-10 minutes).
4. Discard the water. Add the ground sticky rice and chili flakes.
5. Add the shallot, onion and soy sauce and stir well.
6. Fry for 4 minutes and then squeeze the lime in.
7. Add the cilantro and turn off the heat. 27
 Pad Thai
Easy Serves 1 20 minutes

Ingredients: 150 g/5 oz tofu, 1 ½ tbsp mushroom sauce

cut in cubes 100 g rice noodles
8 chives
1 cup bean sprouts Serve with:
3 tbsp oil 1 tsp chili flakes
1 tbsp palm sugar 1 tsp sugar
3 tbsp tamarind paste 1 tbsp crushed peanuts
1 ½ tbsp soy sauce ¼ lime

Instructions:
1. Cut the vegetables.
2. Mix the mushroom sauce, soy sauce, tamarind paste and palm
sugar in a bowl. Set aside.
3. Bring a pan to high heat with 3 tbsp oil.
4. Add the tofu and fry for 3 minutes.
5. Add the noodles and sauce, stir, and cook for 2 minutes.
6. Add the bean sprouts and chives, cook for 30 seconds and take of
the stove.
28
 Pad Kra Pao
Easy Serves 1 20 minutes

Ingredients: 100 g/3,5 oz tofu, 2 long beans, cut

cut in cubes 3 tbsp oil
3-6 chilies, crushed 1 tsp white pepper
2-5 garlic cloves Sauce:
½ onion, sliced 1 ½ tbsp mushroom sauce
A handful of holy basil 1 ½ tbsp soy sauce
leaves ½ tbsp dark soy sauce
100 g/3,5 oz coconut shoot ½ tbsp sugar
(alternative: 100 g tofu) 3 tbsp water
100 g/3,5 oz mushrooms
Instructions:
1. Cut the vegetables.
2. Mix the mushroom sauce, soy sauce, dark soy sauce and sugar in a
bowl. Set aside.
3. Bring a pan to high heat with 3 tbsp of oil.
4. Add the tofu, the garlic, the chilies and fry for 2 minutes.
5. Add the vegetables and the sauce, stir and cook for 2 minutes.
6. Add the holy basil and a bit of water. Fry for 30 seconds and take
off the stove.
7. Top with white pepper. 29
 Tom Kha Tofu
Easy Serves 1 20 minutes

Ingredients: 150 g/5 oz tofu, cut in 1 red or green chili

cubes ½ tomato, cut in quarters
50 g oyster mushroom ½ onion, cut in quarters
50 g straw mushroom 4 kaffir lime leaves
50 g shimeji mushroom ½ lemongrass stalk,
1 cup coconut milk smashed
Juice of ½ lime 1 thumb-sized piece of
2 tbsp soy sauce galangal
1 cilantro stick, thinly sliced ½ tsp mushroom stock
1 coriander root, smashed
Instructions:
1. Add the coconut milk to a pot on high heat.
2. Add the lemongrass, coriander root and galangal. Boil for 1 minute.
3. Add tomato, onion, mushroom and soy sauce. Cook for 2 minutes.
4. Add tofu, kaffir lime leaves and chili. Boil for 2 minutes.
5. Add the coriander, stir and turn off the heat.
6. Squeeze the lime in.

30
 Red Curry
Easy Serves 1 25 minutes

Ingredients: 1 tbsp red curry paste 2 long beans, cut

100 g/3,5 oz tofu, 7-10 holy basil leaves
cut in cubes 1 tbsp palm sugar
100 g coconut shoot, 1 cup coconut milk
(use 100 g tofu instead ½ cup coconut cream
if not available) 2 tbsp soy sauce
1 Thai eggplant or ¼ of 3-5 kaffir lime leaves
regular eggplant, cut in
cubes

Instructions:
1. Cut the vegetables.
2. Bring a pot with 1 cup of coconut milk to high heat.
3. Add the curry paste and stir until fully dissolved.
4. Add the tofu, coconut shoot, eggplant, long beans, lime leaves, and
coconut cream.
5. Cook until the eggplant is ready (about 3-8 minutes, covered).
6. Add the soy sauce and sugar, then let it simmer for 2 minutes.
7. Add the sweet basil, stir, and turn off the heat.
31
 Tom Yum Tofu
Easy Serves 1 20 minutes

Ingredients: 150 g tofu, cut in cubes 1 coriander root, smashed

50 g oyster mushroom 1 red or green bird’s eye chili
50 g straw mushroom ½ tomato, cut in quarters
50 g shimeji mushroom ½ onion, cut in quarters
1 cup coconut milk 4 kaffir lime leaves
Juice of ½ lime ½ lemongrass, smashed
2 tbsp soy sauce 1 thumb-sized piece of
1 cilantro, thinly sliced galangal
1 tsp ground chili flakes ½ tsp mushroom stock

Instructions:
1. Add the coconut milk and chili flakes to a pot on high heat.
2. Add the lemongrass, coriander root and galangal. Boil for 1 minute.
3. Add the tomato, onion, mushroom and soy sauce. Cook for 2
minutes.
4. Add the tofu, lime leaves and chili. Let boil for 2 minutes.
5. Add the cilantro, stir and turn off the heat.
6. Squeeze the lime in.

32
Panang Curry with Jackfruit Meatballs

33
 Panang Curry with Jackfruit Meatballs
Intermediate Serves 2 2 hours 30 minutes

Ingredients: 100 g/3,5 oz coconut shoot 3 tbsp soy sauce

100 g/3,5 oz tofu 1 tbsp palm sugar
2 tbsp Panang curry paste 1 tbsp coconut oil
50 g eggplant,
cut in cubes Meatball:
50 g baby corn, halved 1 fresh young Jackfruit or 2
4 kaffir lime leaves, cans of cooked young
rolled and chopped Jackfruit
1 cup coconut milk 1 tsp salt & white pepper
1 cup coconut cream 1 tbsp soy sauce
2 cups oil
5 tbsp tempura powder or
flour
Instructions:
1. Cook the jackfruit in a pot filled with water for 2 hours if using fresh
jackfruit. If using canned jackfruit, skip this step.
2. Add the cooked jackfruit to a mortar or blender with the other
"meatball” ingredients and smash until you get a chunky paste.
3. Deep-fry the jackfruit-balls in a pan with 2 cups of oil until golden
brown and set aside.
4. Add 1 tbsp of oil to a pan on medium-high heat and add the curry
paste. Stir until dissolved.
5. Add the coconut shoot, tofu, eggplant, as well as the coconut
cream and coconut milk. Cook on medium heat for 10 minutes.
6. Add the palm sugar and soy sauce.
7. Turn off the heat and add lime leaves and sweet basil. Stir well.

Serving suggestion: Serve the curry on top of the jackfruit balls. Decorate
with fresh mint and flowers.

34
 Massaman Curry
Easy Serves 1 25 minutes

Ingredients: 100 g coconut shoot 1 cup coconut cream

(alternatively, use 100 g 1 cup coconut milk
more tofu), cut in cubes 3 tbsp tamarind paste
100 g tofu, cut in cubes 2 tbsp soy sauce
2 tbsp massaman paste 1 cinnamon stick
1 big potato, cut in cubes 1 tsp star anise
½ onion, cut in 6 cubes 1 tsp cloves
2 tbsp oil 2 tbsp palm sugar

Instructions:
1. Cut the vegetables and tofu.
2. Bring a pan to medium-high heat.
3. Add the coconut oil and curry paste. Fry for 30 seconds.
4. Add the onion, coconut cream, potato, and coconut shoot and
cook for 2 minutes.
5. Add the spices and coconut milk. Cook for 10 minutes.
6. Add the tamarind paste, soy sauce, coconut palm sugar and tofu.
7. Cook until potatoes are ready.
8. Serve with fresh jasmine rice. 35
 Drunken Noodles
Easy Serves 1 20 minutes

Ingredients: 3 garlic cloves, smashed 2 tbsp soy sauce

50 g carrots, sliced 2 tbsp mushroom sauce
50 g kale, sliced 1 tbsp dark soy sauce
1 tbsp oil ½ tbsp white sugar
100 g tofu, cut in cubes 1 tsp white pepper
50 g baby corn, halved Juice of ½ lime
150 g thick rice noodles
Garnishing:
1 tsp chili flakes

Instructions:
1. Cut the vegetables.
2. Add 1 tbsp of oil to a pan on medium-high heat.
3. Add the garlic and tofu. Fry for 30 seconds.
4. Add all remaining ingredients and the sauces as well.
5. Stir well and reduce to medium heat. Cook for 5 minutes until the
carrots are soft.

Serving suggestions: Top with chili flakes.

36
 Glass Noodle Soup
Easy Serves 1 20 minutes

Ingredients: 100 g Chinese cabbage, Three King Paste:

sliced 2 pieces coriander root
50 g cucumber, sliced 3-5 garlic cloves
50 g carrot, sliced 1 tsp white peppercorns
1 celery stalk, sliced
2 spring onions , sliced 2 cups of water
200 g tofu, cut in cubes 2 tbsp soy sauce
3 dried shiitake 1/2 tbsp mushroom stock
mushrooms, halved 1 tsp salt
50 g glass noodles 1 tbsp fried garlic
Instructions:
1. Prepare the three king paste in a blender or mortar by smashing
the ingredients until you get a smooth paste.
2. Add 2 cups of water to a saucepan. Bring to a boil and add the
paste.
3. Add the cucumber, carrot and mushrooms.
4. Add the mushroom stock and soy sauce. Boil for 2 minutes.
5. Add the tofu, cabbage, salt, noodles and cover. Cook for 5 minutes.

Serving suggestions: Top with fried garlic. 37

 Fried Morning Glory And Dipping Sauce
Easy Serves 1 20 minutes

Ingredients: Deep-fried morning glory: Sauce:

200 g morning glory,
cut into 3 pieces
4 tbsp tempura flour
3 tbsp soy sauce
6 tbsp water
1/2 cup vegetable oil
1/2 mango, grated
2 tbsp soy sauce
1 shallot, sliced
1 celery, diced
4-8 chilies
3-6 garlic cloves
1/2 lime
1 tbsp sugar

Instructions:
1. Combine all ingredients for the fried morning glory in a bowl and
mix well.
2. Bring a pan with 1/2 cups of oil to high heat and add half of the
morning glory.
3. Flip after 2-5 minutes and fry until the flour turns slightly golden.
4. Repeat with the rest of the morning glory and set aside
5. To prepare the sauce, crush garlic and chilies in a mortar.
6. Add the remaining ingredients and combine well.
7. Serve the morning glory with the dipping sauce. 38
 Tom Som
Easy Serves 1 20 minutes

Ingredients: 100 g tofu, cut in cubes 4 stalks of cilantro, chopped

200 g mushrooms, 5 small dried chilies
cut in quarters 1 tbsp oil
1/2 onion, cut in quarters 1 cup water
Juice of 1/2 lime 1/2 tomato, cut in quarters
1/2 lemongrass stalk, 2 tbsp soy sauce
cut in half and smashed 1 tsp salt
1 tbsp galangal, sliced 1 tsp mushroom stock
3 kaffir lime leaves 2 tbsp tamarind paste

Instructions:
1. Bring a pan to medium-high heat with 1 tbsp of oil.
2. Add the chilies and fry for 1 minute.
3. Add the water, lemongrass and galangal.
4. Add tofu, lime leaves, mushrooms, tomato and onion. Boil for 2
minutes.
5. Add the soy sauce, salt and mushroom stock. Cook for 3 minutes.
6. Add the cilantro and tamarind paste and stir.
7. Turn off the heat and add the lime juice.
39