Pad Thai and sweet sticky rice with mangoes (Khao neeaw Ma Muang )

Here’s a few recipes learnt at the cooking classes in Chiang Mai.

Pad Thai


50g         Rice noodles (fresh, or dried noodles almost cooked)

50g         Slices chicken or beef/pork/mixed seafood

2 tbsp.     Cooking oil (Sesame, vegetable or soya. Olive oil not suitable)

1-3          Chive stalks

1             Egg (optional)

1tsp         Dry shrimp (optional)

1 tbsp      Garlic (crushed, no need to remove skin)

50g         Hard Tofu (alternately just add more meat)

4 tbsps    Water

2 tbsps    Oyster sauce

1 tbsp      Fish Sauce

1 tsp        Sugar

1 tsp        Soya sauce

1 tsp        MSG (optional only outside Thailand tourists restaurants)


  1. Fry garlic, tofu and chicken (or other meat) on high heat until golden-brown.
  2. When almost cooked add egg ( just crack egg into wok and scramble) on high heat (and shrimp if used).
  3. Add 2 tbsps. of water and noodles, cook noodle through.
  4. Add fish, oyster, sugar and soy sauce.
  5. Cook until noodles ready.

**Add some ground peanut, ground dried chillies to taste. Serve with quarter lime to squeeze over if wanted.


Sweet sticky rice with mangoes (Khao neeaw Ma Muang )

The Thai equivalent of rice pudding, you should find the correct dry rice from an Asian supermarket but this can be attempted with normal rice.

Sticky rice preparation

Soak sticky rice in water for about 6 hours or overnight. Then clean the rice until the water runs clear, this removes the starch. Steam the rice for ½ hour, the rice will become sticky and clear. Let cool.


185g     Cooled cooked sticky rice

7 tsp     Sugar

1 tsp     Salt

350ml    Coconut cream (not milk)

1 tbsp    Palm sugar (or other if not available)


  1. Heat coconut cream; add sugars and salt stir well.
  2. Add cooled sticky rice mix and leave off heat for 5-10 minutes.
  3. Stir one more time and serve on plate with large slices of mango.

Change mangoes for any other sweet fruit. (banana, pineapple, peach etc.)

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