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Thai food combines the best of several Eastern Cuisines: the
oriental bite of Szechuan Chinese, the tropical flavour of
Malaysian, the creamy coconut sauces of Southern India and
the aromatic spices of Arab food. Thais then add lots of fresh
ingredients, small portions of lean meat, poultry and seafood
with lots of fresh vegetables and salads. Thai food is lightly
cooked so that it is crisp, colourful, sharply flavoured and
nutritious. Like the word Thai - which means free, Thai cooks
are never rigid in their cooking. It is important to be flexible
in your approach to cooking Thai recipes, particularly if
you can't find every ingredient - just like Thai cooks do.
A typical Thai village is like a big outdoor kitchen. Everyone
is preparing a meal and all the ingredients are there to see.
If you want to have a traditional Thai dinner, you can sit
on the floor, serve everything at once and eat your food with
forks and spoons.
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8 large Lion Quality eggs
45ml/3tbsp chopped fresh coriander
2 chicken breasts fillets, skinned
2 tbsp vegetable oil
2.5cm/1in piece root ginger, grated
1 garlic clove, crushed
8 spring onions, sliced
2 carrots, peeled and cut into thin sticks
75g/3oz beansprouts
15ml/1tbsp dark soy sauce
5ml/1tsp caster sugar
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Beat the eggs together with the coriander and set aside. Place the chicken on a board, cover with cling film and bash with a rolling pin until 1cm/1/4in thick. Cut into thin strips. |
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Heat half the oil and fry the chicken over a high heat for 5 minutes or until golden. Add the remaining ingredients and stir fry for 3 minutes. Transfer to a plate and keep warm. |
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Wipe out the frying pan, add a little more oil and when hot pour in a quarter of the egg mixture. Cook for a few seconds until the base has set, then use a spatula to push the cooked egg towards the centre of the pan, allowing the uncooked egg to run and re-cover the base. Repeat until there is no more runny egg. |
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Continue to cook the omelette for 1-2 minutes or until the base is golden. Remove from the pan and keep warm. Repeat to make four omelettes. Spoon the chicken mixture into the centre of the omelettes, fold over the edges and turn over to make neat square parcels. Serve warm.
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