Bring the unique flavors of cultures from around the world to your table with the hands-on cooking classes available at The Learning Kitchen in West Chester. Learn by doing at your own personal cooking station as you follow the professional guidance of the area’s top chefs. Here, Chef Timmy Kirk shares his favorite recipes for Fresh Vegetable Spring Rolls and Pad Thai—two delightful dishes that take your tastebuds on a journey to the bold and fresh flavors of Thailand.
Pad Thai
Serves 2
6 ounces (dry weight) Pad Thai rice noodles
¼ cup water (+ a little extra if needed)
4 teaspoons tamarind paste (half the amount if using tamarind concentrate)
4 teaspoons brown sugar
1 teaspoon molasses
3 Tablespoons fish sauce
2 medium eggs, beaten
1 shallot, julienned
10 medium raw shrimp, peeled and deveined
1 cup bean sprouts
½ cup grated carrots
2-3 green onions, julienned
2-3 Tablespoons crushed peanuts
Pinch chili powder, optional
2 lime wedges
Instructions:
- Place noodles in a large bowl; cover with the hottest water from your tap.
- Soak ~10 minutes until softened, but still pretty firm. Set aside.
- In a bowl, combine water, tamarind paste, brown sugar and molasses into a sauce.
- Whisk eggs in a separate bowl.
- Heat oil in wok; cook egg until just set, remove and reserve.
- Add more oil; stir-fry shallots 1 minute. Add shrimp; cook 1 minute per side.
- Increase heat to high; add noodles, then sauce. Stir until boiling/steaming.
- If noodles remain too firm, add a splash of water. When liquid mostly evaporates, add fish sauce and stir.
- Add bean sprouts, carrot and green onion; stir-fry 30 seconds.
- Serve with garnishes of cilantro, peanuts, chili flakes and lime juice.
- Enjoy paired with Clean Slate, a Riesling from Germany’s Mosel Valley.
Fresh Vegetable Spring Rolls
Makes 8
8 round rice paper wrappers
4 ounces (dry weight) rice vermicelli noodles
½ cucumber, julienned
½ large carrot, julienned
½ cup red cabbage, julienned
Fresh cilantro and/or mint
Instructions
- Bring a pot of water to a boil, then turn off heat. Add noodles. Soak ~20 minutes until softened. Drain, rinse under cold water and toss with oil to prevent sticking.
- Dip rice paper wrapper 3–5 seconds in a dish of warm water to soften. Place on a plastic-wrapped plate.
- Add herbs and ½ cup veggies to bottom third of wrapper. Top with vermicelli.
- Fold bottom edge tightly over filling, then fold in sides like a burrito. Roll gently forward until sealed.
- Serve as an appetizer with Spicy Peanut Sauce.
Spicy Peanut Sauce
1 Tablespoon finely chopped garlic
¼ cup smooth peanut butter
2 Tablespoons soy sauce
2 Tablespoons water
2 Tablespoons sugar
½ Tablespoon rice vinegar
½ Tablespoon hot chili oil, plus more to taste (optional)
¼ cup cilantro leaves, finely chopped
Instructions
Combine all except cilantro in a bowl and whisk until smooth. Add cilantro just before serving.
Chef Timmy Kirk
The Learning Kitchen
Adventurous Chef Timmy Kirk is a Cincinnati native with a love for and extensive knowledge of other cultures and world cuisines. Kirk has enjoyed more than 40 cooking classes throughout Asia, where he lived and worked as a chef for five years. He learned the authentic flavors and techniques of the various cultures he visited, and shares tips and tricks at each of his classes at The Learning Kitchen. Discover your inner chef at The Learning Kitchen! TheLearningKitchen.com