Charlie's Sala Thai Restaurant
Unit 5, 146 Reed Street North
Greenway, ACT 2900
Phone: 02 6293 2499 / 02 6293 3453
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Recipes

Vegetarian Spaghetti (Pad Kee Maow)

Recipe (for 5 persons)
  • Spaghetti (no.4) – 1 pack (500g)
  • Bok Choy – 3 bunches
  • Beansprout – 1 pack
  • Basil Leaves – 50gm
  • Garlic – 4-5 cloves
  • Chilli – 2
  • Salt – 1 teaspoon
  • White Sugar – 3 tablespoons
  • Soy Sauce – 4 tablespoons
  • Seasoning Sauce (Golden Mountain) – 3 tablespoons
  • Dark Soy Sauce – 1 teaspoon
  • Vegetable Oil – 1/2 cup
  • Egg – 3
Method
  1. Bring 5 litres of water to the boil in the pot add 500 gm of Spaghetti and 1 teaspoon of salt, a little bit of oil. When spaghetti is cooked(8-9 minutes), drain well.
  2. Heat the wok, add Vegetable Oil and the Eggs.
  3. Add Garlic and Chilli then the Spaghetti.
  4. Seasoning with soy sauce, Seasoning Sauce, Sugar, Dark Soy Sauce(to make the colour), Salt.
  5. Put Bok Choy(cut in strips along the bunch), keep stirring until the Bok Choy is nearly cooked, add Beansprout and Basil Leaves.
  6. Serve on Plate. (Granish with crispy basil)

Chu Chee Eggplant

Recipe for 1 portion (for 2 people)
  • 1 eggplant
  • 100gm tempura flour (gogi)
  • 100ml coconut milk
  • 1 tablespoon red curry paste
  • 2 fresh chilli
  • 2-3 lime leaves
  • 1 tablespoon caster sugar
  • 1 teaspoon soy sauce
  • salt and pepper
Method
  1. Mix tempura flour with some water and seasoning with salt and pepper.
  2. Deep fry eggplant until golden brown.
  3. Heat coconut milk and curry paste then add chilli and lime leaves.
  4. Season with soy sauce, salt and pepper.
  5. Simmer the sauce for a few minutes to get the right consistency.
  6. Pour the sauce over the eggplant.
  7. Serve with Jasmine Rice.

Beef Salad (Yam Nuea)

Recipe (for 2 people)
  • 1½ pounds beef top side, sliced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons fish sauce
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tomatoes, thinly sliced
  • 1-2 fresh chili, finely chopped
  • 1 small Spanish onion, thinly sliced
  • 1 small cucumber, thinly sliced
  • 1 tsp sugar
Method
  1. Blanch sliced beef in the boiling hot water for a few minutes
  2. In a large bowl combine beef sliced, cilantro, mint, and fresh chili
  3. In a small bowl combine fish sauce, sugar, and lime juice. mix well
  4. Pour this dressing over the sliced beef and toss to coat
  5. Before serving, garnish with cilantro and mint leaves

Hot and Sour Prawn Soup (Tom Yum Goong)

Recipe (for 4 People)
  • 2 fresh chili (bird eye chili)
  • 2-3 slice of galangal
  • 1 stalk fresh lemongrass
  • 5 cups chicken stock
  • 1 cup water
  • 2 kaffir lime leaves
  • 1 tomato sliced
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • 1 tsp sugar
  • ½ cup mushrooms sliced
  • ½ lbs raw prawns, shelled and deveined
  • 5 springs cilantro chopped
  • 3 shallots, finely chopped
Method
  1. Boil chicken stock and water with galangal, lemongrass, fresh chill and kaffir lime leaves about 2-3 minutes
  2. Add tomatoes, fish sauce, sugar and mushrooms
  3. Add the prawns and cook just until they turn pink, about 2 minutes
  4. Add lime juice and shallot cilantro

Spicy Ground Chicken Salad (Lab Kai)

Recipe (For 2-4 People)
  • 4 ounces of chicken
  • 2-03 tablespoons of lime juice
  • 2-3 tablespoons of chicken stock
  • 2-3 tablespoons of fish sauce
  • 1 teaspoon of sweet chill jam (available in most oriental supermarkets)
  • 1 tablespoon khao koor (ground toasted rice)
  • 2 red onions sliced
  • 1-2 spring onions, thinly sliced

Garnish with lettuce, coriander leaves.
line a serving dish with the lettuce leaves.

Method
  1. Chop the chicken in a food processor
  2. In a fairly high wok. With a small amount of oil, stir fry the chicken until it just starts to turn whitish, then add all the remaining ingredients
  3. Serve on the bed of lettuce leaves and garnish to taste. Serve with steamed sticky rice or jasmine rice

Authentic Thai food in Tuggeranong, ACT

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