Zabb-E-Lee Cooking School’s Pad Thai Noodles

Submitted by Liz Novak on Thu, 10/30/2014 - 00:00

My mom and I had so many belly laughs at this school that we got a workout! If you’re traveling to Chiang Mai and are looking for a light hearted cooking lesson, I definitely recommend going to Zabb-E-Lee. It’s built into the chef’s home and you instantly feel like you’re a part of the family.





First the chef’s sister picked us up from the hotel and took us to the market for a lesson in Thai grocery shopping.



Here is our fantastic chef:



In each of our cooking lessons we were told how important it is to vigorously pound the mortar when creating a paste. The story goes that men will walk down the street and listen to the pounding. A faster and harder pounder makes a better wife.



For this recipe, you can just buy the paste pre-made.

Pad Thai Noodles Ingredients (per serving):

  • 3 cloves garlic
  • 1 teaspoon chopped shallot
  • 1 tablespoon sweed radish chopped
  • 1 tablespoon dried shrimp
  • 2 ounces chicken, cut into bite size pieces
  • 1 ounce tofu, diced
  • 1 egg
  • 3.5 ounces thin rice noodles, soaked in water for 10 minutes
  • ¼ cup water
  • bean sprouts
  • 5 garlic chives (or some regular ones if you must)
  • 1 carrot, shredded
  • 2 tablespoons cooking oil
  • 3 tablespoons palm sugar
  • 1 cup tamarind paste
  • 2 tablespoons fish sauce
  • lime
  • chili powder
  • ground peanuts

What to do:

  1. Put the tamarind paste, palm sugar, and fish sauce in a pot and bring to medium heat. Keep stirring until the three are dissolved. Then transfer the mixture into a jar to keep for later. You can actually keep this for up to 2 months in your fridge.
  2. Heat the oil in a wok on medium heat. Then add the garlic, shallots, and sweet radish. Heat for about 2 mins until fragrant.
  3. Add chicken, tofu, dried shrimp and stir until the chicken is cooked.
  4. Push the mix to the side of the wok, then add the thin rice noodles and water in the middle. Stir until the noodles are tender. Stir in the mix on the side of your wok.
  5. Add 2 tablespoons of the pad thai sauce you made in step 1.
  6. Push the noodle mix up to the side of your wok so it’s not on the heat. Then break the egg in the middle of the wok and stir. When the egg is finished, mix the noodle and chicken back in with the egg.
  7. Add the bean sprouts, carrots and chives.
  8. Turn off the heat and serve. You can add lime juice, peanuts, and chili powder to taste.


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