We recently popped over to the Shanghai Marriott Hotel Hongqiao for a Thai cooking class with a guest chef from JW Marriott Phuket Resort & Spa. We whipped up four delicious dishes: Thai red curry with duck, tom yum goong, a Thai beef salad and pad thai.


Making our own version of the tom yum goong. Here our family editor Leslie and our partner Nola test the flavor:


Check out our version of the Thai red curry:


Another favorite of ours from the class was the pad thai:


Here's the recipe for the pad thai if you want to try it out:

Ingredients

  • 250g of rice noodles
  • 5 pieces of peeled white prawns
  • 50g of fried bean curd diced (small)
  • 20g of chopped Chinese radish
  • 20g of dried shrimps
  • 1 piece of sliced shallot
  • 20g of chopped garlic
  • 150g of bean sprouts
  • 1 stalk of Chinese chive
  • 1 whole egg
  • 1tbsp of ground peanuts
  • 50ml of vegetable oil
  • 1tbsp of palm sugar
  • 1tbsp of white sugar
  • 40ml of tamarind juice
  • 2tbsp of fish sauce

    Directions

  • 1) Heat palm sugar, white sugar, tamarind juice and fish sauce in a saucepan, and bring to a boil over low heat until the mixture gets thick and syrupy. Then set aside.
  • 2) Soak the rice noodles in water for one minute, drain and set aside. Similarly, to make the dried shrimps soft, soak them in water before cooking.
  • 3) Heat the wok and fry the shallots and garlic first. Then add the prawns and stir until the prawns are 70 percent cooked; add the egg and keep stirring.
  • 4) Add the quickly blanched rice noodles and tamarind sauce; fry until the noodles are soft.
  • 5) Add Chinese radish, dried shrimps, fried bean curd and peanuts.
  • 6) Add bean sprouts and Chinese chive and toss well.
  • 7) Serve noodles with lime wedge and fresh bean sprouts.


    For all upcoming classes and other events at the Shanghai Marriott Hotel Hongqiao, visit www.marriotthongqiao.com.