SHOPPING LIST: Cooking Skills: Noodles 2, Chapter 6 (Thai and South-East Asian Noodles)

Wide flat rice noodles, egg noodles (fresh or dried), chicken (breast and thigh), pork or chicken mince, firm tofu, eggs with the British Lion mark, Chinese broccoli or broccoli, choy sum or cabbage, green beans, a red pepper, onion, tomato, a potato, garlic, red chillies, basil (holy or Thai), a lime, spring onions, red curry paste, turmeric, a tin of coconut milk, stock, fish sauce, light and dark soy sauce, oyster sauce, kecap manis, ketchup, chilli sauce or sambal, sugar, crispy fried shallots and peanuts. Check labels for fish, shellfish, soy, wheat and peanuts.

Pad see ew (2 portions)
[ ] 250 g wide flat rice noodles (fresh, or dried and soaked)
[ ] 200 g chicken breast or thigh, thinly sliced (or firm tofu)
[ ] 2 tbsp vegetable oil, divided
[ ] 3 garlic cloves, finely chopped
[ ] 2 Lion-marked eggs
[ ] 150 g Chinese broccoli (gai lan) or broccoli, in pieces
[ ] 1 tbsp dark soy sauce
[ ] 1 tbsp light soy sauce
[ ] 1 tbsp oyster sauce (or mushroom sauce)
[ ] 1 tsp sugar

Pad kee mao (2 portions)
[ ] 250 g fresh rice noodles or dried egg noodles
[ ] 200 g chicken or pork mince
[ ] 2 tbsp vegetable oil
[ ] 4 garlic cloves, roughly chopped
[ ] 2 red chillies, sliced (use fewer for less heat)
[ ] 150 g green beans, in 3 cm pieces
[ ] 1 red pepper, sliced
[ ] 1 tbsp oyster sauce
[ ] 1 tbsp light soy sauce
[ ] 1 tbsp fish sauce (or soy sauce)
[ ] 1 tsp sugar
[ ] 1 large handful basil leaves (holy basil, or Thai basil as a labelled substitute)

Khao soi (3 portions)
[ ] 2 tbsp red curry paste (check the label for shrimp paste)
[ ] 1 tsp ground turmeric
[ ] 1 tbsp vegetable oil
[ ] 400 ml tin of coconut milk
[ ] 400 ml chicken or vegetable stock
[ ] 300 g chicken thighs, in pieces
[ ] 1 tbsp fish sauce (or soy sauce)
[ ] 1 tsp sugar
[ ] 200 g egg noodles
[ ] 1 lime, in wedges
[ ] 2 spring onions, sliced
[ ] 1 tbsp crispy fried shallots or crushed peanuts, to serve

Mee goreng (2 portions)
[ ] 250 g fresh yellow egg noodles (or 200 g dried)
[ ] 150 g cooked chicken or firm tofu, cubed
[ ] 2 tbsp vegetable oil
[ ] 1 onion, sliced
[ ] 3 garlic cloves, chopped
[ ] 1 potato, boiled until soft and cubed
[ ] 2 Lion-marked eggs
[ ] 2 tbsp ketchup
[ ] 2 tbsp sweet soy sauce (kecap manis) or soy sauce with 1 tbsp sugar
[ ] 1 tbsp chilli sauce or sambal
[ ] 1 tomato, in wedges
[ ] 100 g choy sum or cabbage, shredded
[ ] 1 lime and a handful of crushed peanuts, to serve

For the experiments
[ ] Extra rice noodles and a tin of coconut milk
[ ] Extra curry paste and basil