The Spirit House restaurant, designed as an open pavilion surrounded by individual garden courtyards grouped around a tranquil lake, opened in 1995.
Drawing on the flavours of Asia, and utilising the range of quality fresh produce available from local growers, the menu fuses the herbs, spices, exotic ingredients and techniques of the east with traditional western cuisine. At night the Spirit House turns into a magic wonderland as hundreds of fairly lights, candles and bamboo flares reflect in the pond.
And with hands-on, interactive classes everyday featuring exciting Asian recipes, the Spirit House cooking school has become a Mecca for food lovers.
Serves 1
Our chefs love Pad Thai as much as everyone, but it always turns into a gluey mess when cooked in large quantities. These instructions are for cooking Pad Thai for a single serve. If you are cooking for more than one, prepare all the ingredients then stir fry each serve separately.
Should only take a few minutes a serve if you have everything ready in advance.
The best known of all the Thai noodle dishes, a vendor can whip up a single plate of Pad Thai in a few minutes. The following recipe is traditional market-style, which means it has no meat or seafood. These can be added at your discretion.
Ingredients:
60g dried thin rice noodles
1 tablespoon vegetable oil
1 golden shallot, peeled and sliced
1 egg, lightly whisked
1 tablespoon light palm sugar
1 tablespoon tamarind water
2 tablespoons fish sauce
50g firm bean curd, cut into 1cm cubes
1 tablespoon dried shrimp, rinsed
2 teaspoons preserved radish (from Asian supermarkets but omit if unavailable)
1 cup bean sprouts
A few garlic chives or green spring onions, cut into 2cm pieces
2 tablespoons peanuts, roasted and
coarsely crushed
A good pinch of chilli powder
Lime wedge
Method:
Place noodles in a bowl and cover with hot water. Leave for about half an hour, then drain. Heat vegetable oil in a wok and stir- fry the shallot until it starts to colour, then add the egg and scramble.
Add the palm sugar, tamarind water, fish sauce, bean curd, dried shrimp and radish. Stir to combine.
Add the noodles and stir-fry until just starting to colour and soften. Add half the bean sprouts, all of the garlic chives and half the peanuts. Stir-fry until combined.
Transfer to a serving plate and garnish with the remaining bean sprouts, peanuts and chilli powder. Serve with the lime wedge.
www.spirithouse.com.au
Drawing on the flavours of Asia, and utilising the range of quality fresh produce available from local growers, the menu fuses the herbs, spices, exotic ingredients and techniques of the east with traditional western cuisine. At night the Spirit House turns into a magic wonderland as hundreds of fairly lights, candles and bamboo flares reflect in the pond.
And with hands-on, interactive classes everyday featuring exciting Asian recipes, the Spirit House cooking school has become a Mecca for food lovers.
Pad Thai
Serves 1
Our chefs love Pad Thai as much as everyone, but it always turns into a gluey mess when cooked in large quantities. These instructions are for cooking Pad Thai for a single serve. If you are cooking for more than one, prepare all the ingredients then stir fry each serve separately.
Should only take a few minutes a serve if you have everything ready in advance.
The best known of all the Thai noodle dishes, a vendor can whip up a single plate of Pad Thai in a few minutes. The following recipe is traditional market-style, which means it has no meat or seafood. These can be added at your discretion.
Ingredients:
60g dried thin rice noodles
1 tablespoon vegetable oil
1 golden shallot, peeled and sliced
1 egg, lightly whisked
1 tablespoon light palm sugar
1 tablespoon tamarind water
2 tablespoons fish sauce
50g firm bean curd, cut into 1cm cubes
1 tablespoon dried shrimp, rinsed
2 teaspoons preserved radish (from Asian supermarkets but omit if unavailable)
1 cup bean sprouts
A few garlic chives or green spring onions, cut into 2cm pieces
2 tablespoons peanuts, roasted and
coarsely crushed
A good pinch of chilli powder
Lime wedge
Method:
Place noodles in a bowl and cover with hot water. Leave for about half an hour, then drain. Heat vegetable oil in a wok and stir- fry the shallot until it starts to colour, then add the egg and scramble.
Add the palm sugar, tamarind water, fish sauce, bean curd, dried shrimp and radish. Stir to combine.
Add the noodles and stir-fry until just starting to colour and soften. Add half the bean sprouts, all of the garlic chives and half the peanuts. Stir-fry until combined.
Transfer to a serving plate and garnish with the remaining bean sprouts, peanuts and chilli powder. Serve with the lime wedge.
www.spirithouse.com.au
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