Schoolhaus Cooking Class: Fresh Rolls and Pad Thai

Description

Stay in for date night and celebrate the lunar new year. Join Schoolhaus Culinary Arts as we prepare a full meal at HOME! The chef will guide you through the preparation and answer any questions.

Additional Information

Want to cook along?  Please find recipes for Fresh Rolls, Peanut Dipping Sauce, and Pad Thai below - as well as ingredient and supply lists. 

This program is conducted through Zoom.
https://us02web.zoom.us/j/81767116197?pwd=bCs2bkhGdFMvMFkxUUNlaTM3blovdz09 

Meeting ID: 817 6711 6197,  Passcode: 253850

• One hour prior to the program, we will send you an email with the Zoom meeting ID. Please ensure that you have Zoom installed on your device or computer.
• If you don't have a library card, please visit www.reginalibrary.ca/register 
• Need more information on using Zoom? https://support.zoom.us/hc/en-us/articles/201362193-How-Do-I-Join-A-Meeting 

Fresh Rolls:  this recipe makes enough for 10 

• ¼ cup warm water, or more as needed
•  10 rice paper wrappers
• 1 large carrot, peeled and julienned
• 1 large cucumber, unpeeled, julienned
• ½ of a large red pepper, julienned
• 1/3 cup chopped purple cabbage
• 1 avocado, sliced
• Handful fresh herbs, such as cilantro, mint and/or basil
• 5 large green lettuce leaves (romaine, butter, etc), torn in half
• 20 medium cooked shrimp, peeled and sliced in half length-wise (optional)
• Optional for garnish: sesame seeds, crushed peanuts, sprinkle of crushed red pepper

1. Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. The baking pan is what I always use. Working with one at a time, dip the rice paper wrapper into the warm water for about 10 seconds. You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic cutting board. Pat the wrapper slightly dry with paper towel. 
2. Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage on top of the bottom 1/3 of the rice paper. Then, a slice or two of avocado and a sprinkling of fresh herbs. Lay ½ of a lettuce leaf on top and 4 slices of shrimp on top, if using. As tempting as it is, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
3. Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go, much like rolling a burrito. Remember, you want a very tight roll. You can fold in the sides of the rice paper roll if you wish.
4.  After rolling each, place on a serving plate. Cut in half, sprinkle with sesame seeds, and serve with Peanut Dipping Sauce.

 

Peanut Dipping Sauce

Yield:  about ½ cup

• ¼ cup creamy peanut butter
• 1 tablespoon hoisin sauce
• 2 teaspoons soy sauce
• 1 clove garlic, mashed
• 1 teaspoon Sriracha sauce or a chile garlic sauce, optional
• 1 – 2 tablespoons warm water, or more as needed
•  Optional garnish: crushed peanuts, sprinkle of crushed red pepper

  Whisk everything together in a bowl. Add more water if sauce is too thick. Top with garnish. Set aside.

 

Pad Thai

Yield:  4 – 6 large servings

• ¼ cup canola oil, divided
• 1 – 225 g package dried pad Thai rice noodles
• 12 small to medium raw shrimps, shells removed
• ¼ package sliced firm tofu
• 2 eggs
•  6 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 - 2 fresh red or green chilies (or to taste), finely sliced
• 4 green onions, sliced (keep white separate from green)
•  1 cup bean sprouts
• 3 tablespoons roasted unsalted peanuts, chopped

 For sauce:

• 2 tablespoons tamarind juice (rice vinegar or lime juice will also work)
• 2 tablespoons brown sugar
• ¾ cup chicken stock
• 2 tablespoons fish sauce 
• 2 tablespoons soy sauce
• 1 tablespoon peanut butter
• ½ teaspoon cayenne pepper (or to taste)

 

1. Soak rice vermicelli noodles in a bowl filled with warm (not hot!) water until softened, 15 - 30 minutes. Drain and set aside.
2.  In a medium bowl, combine all sauce ingredients (peanut butter may be lumpy – that’s OK). Set aside
3. Heat 1 tablespoon canola oil over medium heat in a large sauté pan or wok.
4. Cook and stir tofu in the pan, turning the pieces until they are golden on all sides. Remove tofu with a slotted spoon and drain on plate lined with paper towels.
5. Cook and stir shrimp in the pan, turning the pieces until they are cooked.  Remove and set aside.
6. Heat another tablespoon of oil in the pan over medium heat.  Pour in beaten eggs and lightly toss in the hot oil to scramble the egg. Remove eggs from the pan and set aside. 
7. Pour remaining 2 tablespoons of oil into the pan. Toss in garlic, ginger, chilies, chopped whites of green onions, and drained noodles until they are coated with oil, cook 30 seconds. Stir in reserved pad Thai sauce. Toss and gently push noodles around the pan to coat with sauce. Gently mix in tofu, shrimp, scrambled egg, and peanuts; toss to mix all ingredients.
8. Mix in bean sprouts, peanuts, chopped green parts of green onions. Cook and stir until bean sprouts have softened slightly, 1 to 2 minutes.
9. Arrange noodles on a serving platter and garnish with chopped cilantro, if desired.

 

Shopping List

• Shrimp
• Firm tofu
•  Eggs
•  Carrot
• Cucumber
• Red pepper
• Purple cabbage
• Avocado
• Cilantro and/or mint and/or basil
• Green lettuce leaves (romaine, butter, baby lettuce)
• Bean sprouts
• Garlic
• Fresh ginger
• Red or green chilies (such as jalapeno or Thai bird chilies)
• Green onions
•  Sesame seeds
• Peanuts
• Canola oil, divided
• Pad Thai rice noodles (see attached photo for suggestion)
• Rice paper wrappers
• Tamarind paste (or rice vinegar or lime juice)
• Brown sugar
• Chicken stock
• Fish sauce 
• Soy sauce
• Peanut butter
• Cayenne pepper (optional)

 Equipment

• Cutting board(s)
• Chef knife
• Assorted bowls and utensils (spoons, prep bowls, tongs, whisks)
• Box grater or microplane
• Large saute pan/skillet

*Registration required

0 spot available

Registration Closed