Thai cuisine in the Alps

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In this episode, I'm with Gear, Nicolas, Hélène and Amaline.
Gear is cooking a Thai dish and dessert.
Gear on Instagram :
/ princessgear
Here are the recipes !
PAD THAÏ :
For 4 people:
Ingredients:
- rice noodles (fresh or dried)
- 12 large raw shrimp
- 2 eggs
- soy vegetable
- grated carrots
- 2 tablespoons tamarind juice
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp thai pâté
- 1 tbsp sugar
- 4 minced garlic cloves.
- 3 tbsp oil for cooking the shrimp
- 3 tbsp oil for cooking the noodles
- 1/3 cup crushed roasted peanuts
- fresh coriander(for garnish)
-1 lemon
Preparation:
- Boil the water in a large saucepan and cook the noodles until the noodles are soft but still firm and a bit 'crunchy'.
- Rinse the noodles with cold water and let stand aside.
- Cook shrimp and garlic in a wok with oil over high heat then set aside when cooked. (shrimp turns pink)
- Mix all the ingredients in a bowl : tamarind juice, fish sauce, soy sauce, thai chili sauce, sugar.
- In a wok, put oil on high heat and stir fried the noodles for 3 minutes. Add all the ingredients that have been mixed in a bowl. Mix well with noodles.
- Add the eggs to the bottom of the wok and beat them.
- Then mix all together with the noodles for another 5 minutes.
-Add grated carrots and soy vegetables. Keep mixing for another 5 minutes.
-Taste and if it's not savory or salty enough, add more fish sauce.
- Cut the fire.
- Put noodles on a plate and decorate with the chopped coriander and the crushed peanuts (but according to taste, not necessary) + and garnish with lime wedges. (to squeeze before eating)
It's ready!
MANGO STICKY RICE
For 4 people:
Ingredients:
- 1 sticky rice bowl
- 1 coconut milk box
- 100gr sugar
- 2 tbsp “pandan” flavor
- Sesame seeds
- 1 ripe mango
- salt
- mint leaves
Preparation:
- Cook the rice then leave to cool.
- In a saucepan, mix the coconut milk with the sugar. Add salt and the pandan extract.
- Add the sesame seeds, heat over medium heat for 5 minutes then turn off the heat.
- Divide the sauce into two bowls.
- Mix the sauce from the first bowl with the sticky rice.
- Serve the rice in a plate or ramekin.
- Cut the mango into small cubes and arrange on the rice.
- Decorate with sesame seeds and a few mint leaves.
- Serve the rest of the coconut sauce in a separate small bowl.
Bon appetit !
Music :
Mar Vei / Timothy infinite / Vvano / Ava Low /