 The problem with the Teriyaki marinade is that if I buy a bottle of those ready-made ones, I would use it once or twice, and the bottle will sit there on the shelf untouched for ages until it’s covered with cobwebs and a teriyaki plant will grow inside it (there is no such thing as a teriyaki plant). This recipe gives an alternative, using stuff you probably already have around the house, and takes about 20 minutes to prep (and that’s including marinating time, people). Pair it with some simple soba noodles with lots of crunchy veg and there you go, proper weekend lunch with plenty of extra time for lazy naps. This recipe serves 2. What You Need: For the salmon teriyaki marinade: 2 steaks of salmon 1 heaped tsp. minced garlic 1 level tsp. grated ginger 1 tbsp. honey 1 tbsp. balsamic vinegar 2 tbsp. light soy sauce For the soba noodles: Soba noodles ½ carrot, peeled into thin ribbons 1 handful sugar snap peas 1 tsp. sesame oil 1 tsp. balsamic vinegar 1 tbsp. light soy sauce Juice of ¼ lemon Chili flakes (optional) What You Do:
   On my last trip to Thailand, a friend suggested that we take a cooking class. I was dreading this because the last thing I wanted to do while traveling was cook, but because she was really excited about it we decided to follow suit (you can read about it at www.bootsoverbooks.com/show-up). That class turned out to be one of the highlights of the trip! It was fun and beautifully located at a village around Chiang Mai, and I’m so glad I learned to make so many Thai street food (and left with a recipe book too). My personal favourite has always been Pad Thai. There’s just something really delicious about a steaming plate of stir fried spicy flat noodles, with lots of tofu, egg, shrimp, veg and a generous helping of crunchy peanuts and chili flakes. Through the class I also discovered that it took literally five minutes to make in the wok – I mean, if that’s not a promise for an awesome quick midweek dinner, I don’t know what is. Be sure to get the flat Pad Thai noodles (not egg noodles, not glass noodles, not soba noodles) which you can easily get at any grocery store. This recipe makes one serving. What You Need: 1 shallot, sliced 1 firm regular tofu, cubed 5 medium sized shrimps, cleaned and peeled 60 gm/1 pack flat rice Pad Thai noodles (see picture), soaked in hot water for 1 minute 1 handful beansprouts/chives/both 1 tbsp. fish sauce 1.5 tbsp. tamarind juice 1 tsp brown sugar 1 tbsp. chili flakes (see picture), or depending how hot you want it to be 1 tbsp. ground peanuts, plus extra for serving 2 tbsp. water What You Do:
**Note: If you're interested in joining this class on your next trip to Chiang Mai, do contact them at http://www.cookingathome-chiangmai.com/ They will cater to your dietary needs such as halal, vegetarian, or any of the fancy shmancy mat salleh diet you may have (gluten free, vegan, paleo etc etc)  The type of flat noodles and Thai Chili flakes you can get at the local grocery store.  The cooking class.
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