INGREDIENTS:
¼ C Minced chicken
1/2 T Oyster sauce
1 t Soy sauce
Sprinkle Pepper powder
1/2 Egg tofu
¼ C Seaweed
¼ C Glass noodle
1-2 Stalk Chinese cabbage
2-4 Sliced carrot
1 Spring onion
1 Coriander root & leaves
1-2 cloves Garlic
1 ½ C Chicken stock
Optional Leafy green of your choice
SEASONING:
2 t Light soy sauce
Pinch Salt
Sprinkle Pepper powder
PREPARATION:
In a mixing bowl, combine minced chicken, pepper powder,oyster sauce,garlic and coriander root, mix well then make into small balls.
Bring chicken stock to a boil. Then add .
Add minced chicken balls and cook for 2-3 minutes.
Add glass noodle, vegetables, egg tofu, sea weed and season with soy sauce, salt and pepper powder.
Transfer to serving bowl, sprinkle with coriander leaves, spring onion, and pepper powder.
Serves: 1 – 2
NOTE: With all Thai meals, always taste before serving. Adjust flavor to your preference.
IMPORTANT
RECIPES–
Recipes presented here will vary some from your class. Every instructor teaches differently, and cooking is an art, not a science. No two chefs will cook the same dish identically. This is why the same dish eaten in multiple restaurants will all taste a bit different. There is no such thing as “one” perfect recipe. These recipes have been reviewed by us and are intended to be reference only.
VIDEOS–
Videos presented with these recipes are not prepared by us; however, they are accurate and meant to be an additional useful reference.