Cooking Class Vegetarian Menu
Thai Vegetarian Made Easy
Menu A.
Laab Hed (Wok-fried Shittake Mushroom and Tofu Mint Salad with Toasted Rice Powder), Tom Kha Jay (Mix Vegetable Galangal Soup with Lemongrass and Kaffir Lime), Phad Thai Jay (Phad Thai Noodles Stir–fry with Tofu & Temphe), Gaeng Kew Wan (Green Curry with Tofu, Assorted Mushroom, Thai Eggplant and Basil Leaf), Pak Bung Fai Dang (Flambeed Stir–fried Swamp Morning Glory), Kao Horm (Steamed Jasmine Rice), and Saku Peak (Tapioca Pearl in Warm Coconut Milk with Seasonal Tripocal Fruit).
Menu B.
Miang Kam (Thai Tidbits with Nuts, Toasted Coconut and Fresh Herbs with Miang Kam sauce), Summer Roll (Rice Paper Roll with Tofu, Fresh Herbs and Shredded Vegetable with Sweet Chili Dipping Sauce),Tom Yum Jay (Sweet & Sour Soup with Lemongrass and Kaffir Lime), Phad Kee Meo (Drunken Noodle, Fresh Rice Noodles Stirfry with Tofu, Mushroom, Chinese Broccoli in Dark & Light Soy Sauce with Basil and Chili), Gaeng Kew Wan (Green Curry with Tofu, Assorted Mushroom, Thai Eggplant and Basil Leaf), Kao Horm (Steamed Jasmine Rice), and Kao Neow Mamuang (Sticky Rice & Mango) for dessert.
Hello Pranee, today I made Yam Woon Sen for lunch. It’s a such a wonderful dish and healthy too. I put a lot of Chinese celery and Thai red chillies. Really enjoy looking at your recipes. Thanks for sharing.
Thank you! I love yum soon sen and Chinese celery is a must.