Who needs takeaways when you can create tempting Eastern flavours in your own kitchen?

‘Thai cuisine combines hot, sweet, sour and cool tastes in every meal,’ says Kai Hutchinson, owner and head chef of Kai Thai restaurants.

Beef Stir-fry

SERVES 4

HANDS ON 10 min

INGREDIENTS

• 350 g beef stir-fry strips
• 2 tbsp sweet chilli sauce
• 1 tbsp vegetable oil
• 2 garlic cloves, peeled and sliced
• 2 tsp grated ginger
• 200 g sugar snap peas
• 1 cup shredded cabbage
• 1 spring onion, thinly sliced
• 200 g dried egg noodles, cooked according to packet instructions
• 1 tbsp fish sauce
• Juice of 1 lime
• Sesame seeds, to garnish

METHOD

1. In a bowl, toss the beef strips in 1 tbsp sweet chilli sauce to coat.
2. In a wok or large frying pan, heat the oil until sizzling. Divide the beef, garlic and ginger into 2 batches and stir-fry for 1 minute each, until the beef has browned. Remove from the pan and set aside.
3. Wipe the pan clean, then return it to medium heat. Add the sugar snap peas, cabbage, spring onion and 2 tbsp water and stir-fry for 1 minute, until the peas are just tender. Return the beef mixture (including any juices) to pan.
4. Add the noodles, fish sauce, 2 tbsp lime juice and remaining sweet chilli sauce and stir-fry for 1 minute, until heated through.
5. Serve sprinkled with sesame seeds.

TOP TIP: Don’t stir-fry until the oil in the wok is sizzling.

PRAWN OMELETTES

SERVES 4

HANDS ON 30 min

INGREDIENTS

• 10 eggs, beaten
• Half cup coconut milk
• 1 spring onion, sliced, plus extra to garnish
• Zest and juice of 1 lime
• 1 tbsp brown sugar
• 1 tsp fish sauce
• 1 tsp soy sauce
• Half tsp finely chopped lemongrass
• 1 tbsp olive oil
• 12 prawns, peeled, cooked and chopped
• 1 red chilli, sliced, to garnish

METHOD

1. Preheat the grill in your oven.
2. In a bowl, mix together all of the ingredients except for the oil, prawns and chili.
3. Heat the oil in a frying pan over medium heat. Pour in a quarter of the egg mixture and cook for 5 minutes, without stirring, until firm but not completely cooked through. Repeat.
4. Top each omelette with prawns and place under the grill for 1 minute. Remove from the pan, fold over and serve immediately, garnished with sliced chilli and spring onions.