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:
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
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.
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