Pad Thai | Thai Foods & Recipes

This is the iconic Thai foods, The most famous (like or hate is not considered hahahahah)
I like to eat this tom yum with hot cooked rice :D

And when I'm studying in the university, Tom Yum Goong instant noodle is my most frequently menu because of easiness and every grocery shop have many brands of this instant noodle. ...and super cheap!!!

Tag : Thai foods, tom yum goong, Shrimp spicy soup, Recipe, Main dish, Popular menu, Mushroom dish, Seafood

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Her name is Lizzy (Felicia Butcher), a famous kid presenter in Thailand. In this clip she is showing us how to prepare mango smoothie (Drinking)

The Ingredients are
1 ripe mango
1 table spoon of concentrated cyrup
ice
1/2 cup of natural yogurt
salt

Direction
1. put chopped ripe mango into blender then 1/2 cup of yogurt, cyrup and ice
2. blend this drinking for a while... how long?
(While blending she sang a song (I've never heard that before, though she wrote it by herself )
3. sing a song then turn off the switch of blender ?!?!?!?!
4. put little bit of salt
5. close the cover and blend it again
(have to wipe hands till dry to prevent from electrict damage, she said :D )
6. sing another song then turn off the switch
7. pour this drinking in to a glass layered with yogurt
(While she pouring the drinking smoothie into the glass she said "mango has a lot of vitamin a which is good for you eyes", and blinks)

tag : tropical fruits, mango, dessert, iced, sweet, kids, summer

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When I was 11 My teacher wants her student to cook a dish of Thai food before the final test.

I chose to cook Green Curry Chicken, that time the "ready to use" of curry paste is not exist like now a day so, I have to prepare all of them myself since lemongrass, kaffir lime leaves and peals, shrimp paste, salt, green chillies etc.

But!!! the time has changed, If you don't want supreme quality of this kind of curry all you have to do is just follow instruction in the clip in front of you left eyebal l:D

Plus, if you don't know how to season this kind of curry you can try instant noodle with green curry favour first, this may help you a lot!!!

Don't know how to say how much lucky you are, in the present time you don't have to squeez coconut milk yourself, don't have to prepare curry paste yourself ^_^ I wish you will love this curry like me.



Ingredients
- 1 pack of green curry paste
- 1 cup of coconut milk
- 250 g of chicken (canbe pork, shrimp, fish balls)
- 1 cup of water
- fish sauce
- palm sugar (to season after fish sauce, not shown in the video above)
- 1/2 cup of Thai pea eggplants
- quarter chopped Thai apple eggplants (can be substitued with avocado :D)
- long red and yellow chillies
- 1/4 cup of Thai sweet basil leaves
- 3 kaffir lime leaves

Direction
1. Heat a skillet and add 1 cup coconut milk together with green curry paste
2. Add sliced 250 g of chicken or beef or pork... whatever you want :D and stir-fry until done then add 1 cup of water and bring it to boiled
3. Add some eggplants, sweet basil leaves, kaffir lime leaves and chilli. Cook until eggplants tendered.
4. Add fish sauce to taste (and a little bit of palm sugar, normal sugar is okay). Serve with rice

For those who wants to buy some ingredients at your home from amazon.com
Thai Green Curry Paste - 14 oz jar by Mae Ploy Brand
Tiparos Thai Fish Sauce 23 Oz. X 2 Blt.
Chaokoh Thai Coconut Milk - 5.6 oz can

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lab kai (spicy ground chicken)

Lab is an easy, quick to make "spicy" dish (it can be, and often is fierily hot). I have seen it on Thai restaurant menus in America and  Britain described as "chicken salad Thai style", which might be the best description for this dish. It can be made with beef (lab nuea) or pork (lab muu) instead of chicken, and it can be made with precooked left-over poultry or meat instead. It can even be made with chopped up luncheon meat or something like SPAM (tm) ... I leave it to your imagination. However in the part
of Thailand I live in it is almost always a chicken recipe.

Ingredients
2-3 tablespoons of lime juice
2-3 tablespoons of chicken stock
2-3 tablespoons of fish sauce (nam pla)
4-6 teaspoons of prik phom (ground dried red chilis - not "chilli powder" as sold in western supermarkets!)
1 tablespoon khao koor (ground toasted rice)
3-4 shallots (purple onions) chopped
half a stalk of lemon grass very thinly sliced
1 [kaffir] lime leaf shredded, or 1 teaspoon lime zest
1-2 spring onions (scallions), thinly sliced
1 teaspoon powdered galangal (kha phom - available in most oriental supermarkets)
4 ounces of chicken

garnish
-------
lettuce, parlsey, sliced raddish and mooli, coriander leaves.method
------

Line a serving dish with the lettuce leaves.
Chop the chicken (in a food processor, or with two cleavers, or get the butcher to do it for you...)
In a fairly high wok, with a very small amount of oil, stir fry the chicken until it just starts to turn whitish, then add all the remaining ingredients (if using precooked meat, simply add everything to a hot wok together), and stir until heated through and the chicken is cooked.
Serve on the bed of lettuce leaves and garnish to taste. Serve with steamed sticky rice (if you prefer you can use jasmine rice) and a dish of mixed [raw] fresh vegetables, and the usual Thai table condiments (prik nam pla, prik dong, prik phom and sugar).
The usual way to eat this is to take a small ball of sticky rice in the fingers and use it to pick up a little lab, then eat it with the raw veggies. You can also use a fork and spoon as a lot of Thais do...

Special thanks to - Muoi Khuntilanont.

Tiparos Thai Fish Sauce 23 Oz. X 2 Blt.

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Hey! It is summer in Thailand every Feb - Jun. Thailand is the most unpredictable weather country, sometime it can be rain in summer, very hot in winter, super strong sunlight after rain.

Watermelon Smoothie is a solution to solve all those hottie weather :D

Ingredients

Watermelon flesh 50 g (5 tbsp dish).
Syrup 15 grams (1 tsp dish).
Add flour, salt iodine 1 g (1 / 5 teaspoon).
Cooking water 150 grams (10 tsp dish).
A little lime juice

The flesh watermelon syrup, water, salt shaker in place.

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Ingredients
- 200 g of fresh rice noodles (or prepare by soak dried noodles in water for minuts)
- 100 g of shrimps
- 100 g of extra firm tofu
- 1 pack ot Pad Thai stir-fry sauce
- 2 eggs
- 3 table spoons of vegetable oil
- 100 g of bean sprouts
- garlic chives 3 ea

Direction
1. Heat the skillet and add vegetable oil, shrimps and tofu. Stir-fry till nearly done then put egg
2. When egg nearly done add Pad Thai stir-fry sauce and noodles and mixed it together (while stir-frying put little bit of water so the noodles is tendered, please make sure it is really little amount of water!!!)
3. Add bean sprouts and garlic chives and let them fried for a minute

Tips
1. Pad refers to Stir-fry
2. If you don't like or don't want to eat shrimp, it can be pork or meat (I've tried sausage and it works :D)
3. Bean sprout is a must for this menu!!!
4. Roasted, Crush ground peanuts is properly match to this menu than ever :D
5. Never season this dish with vinegar, Lime or Lemon is only choice for sourness
6. Better eat with Pepsi or Coke.

For those who have no idea where to find the ingredients.
Taste of Thai Padthai Noodle Quick Meal, 5.7500-Ounce (Pack of 6) (Instant noodle)
Pad Thai Stir-Fry Sauce (Pad Thai sauce)
Tiparos Thai Fish Sauce 23 Oz. X 2 Blt. (Thai fish sauce)

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Direction
1. Fry the fish until golden yellow.
2. Add the onions, ripe ginger and pepper to the fried garlic.
3. Add the shitake mushrooms and stir-fry.
4. Add the carrots and stir-fry then season.

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Direction
1. Stir-fry the chili curry paste with oil until aromatic.
2. Flavor with sugar and fish sauce.
3. Add the squid and stir-fry until cooked.
4. Add the cayenne pepper, kaffir lime leaves and sweet basil then blend together.

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This menu is quite spice and hot. I'm sure you know what I mean ;-) It's not just chili but this dish also has plenty of peppers. And I would love you to eat this with cooked rice for you fully sensations :D

Ingredients For Curry Paste (makes 2-3 servings)
6 large red bird chilies
Galangal, finely slivered : 3 tbsp
Fingerroots, finely silvered : 2 tbsp
Garlic, finely slivered : 2 tbsp
Preparation
Blend all the contents together and set aside

Ingredients For Spicy Herbal Stir-Fried Fish
Bite-sized pieces of sole : 500g
Young green peppercorn : 5 stems
Fingerroots, sliced in shreds : 1 tbsp
Sweet basil : 1 cup
Red cayenne peppers, diagonally sliced : 1-2 pieces
Fish sauce : 3 tbsp
Brown sugar : 2 tsp
Water : 1 ¼ cup
Curry paste
Soybean oil for stir-frying : 1-2 tbsp
Vegetable oil for frying
Preparation
1. Fry the fish in hot oil (set to medium heat) until golden yellow then set aside to drain oil.
2. Stir-fry the curry paste with oyster sauce until aromatic.
3. Season with fish sauce and brown sugar, then add water and gently blend together.
4. Add the fried pieces of fish and stir-fry the contents together then add the green peppercorn, fingerroots, sweet basil leaves and cayenne pepper. Stir-fry the contents together again and place onto a serving dish. Serve immediately.

Direction
1. Blend the ingredients for the curry paste together.
2. Fry the fish until golden yellow.
3. Stir-fry the curry paste in oil until aromatic then add the fried fish pieces.
4. Add the young green peppercorn, fingeroots, sweet basil and cayenne pepper and stir-fry together.

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Ingredients
400 grams pork, sliced into well pieces
2 tablespoons panaeng curry paste
2 tablespoons vegetable cooking oil
150 gms coconut milk
2 tablespoons palm sugar
2 tablespoons fish sauce
10 basil leaves
1 red chilli, sliced
3 kaffir lime leaves
some small eggplants (don't know name in English?????) but it is option.

Direction
1. Heat the oil in a wok and fry the curry paste for one minute, then pour in the coconut milk and boil.
2. Add pork and season with palm sugar and fish sauce.
3. Wait until cooked, then add basil, chilli, small eggplants and kaffir lime leaves. Transfer to a serving bowl. Serve with hot steamed rice.

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I don't think you want to cook special dish everyday (mine too). Sometime a very simple menu can make me happy like Omelette, there're many ways to cook like put some herbs or meats in scrambled eggs. But only fish sauce is fine for me :)

The best (for me) way to eat Omelette is eat with cooked rice.

Ingredients
Chicken or duck eggs : 2 ea.
Fish sauce (salt is okay, but they don't have aroma when done) : 3 table spoons

Option A.
Green curry paste : 1/2 table spoon
Minced pork : 1/4 cup

Option B.
Basil leaves : 1/2 cup

Option C.
Depends on you :D

Direction
Heat the oil, then put whipped eggs with any options you want and wait till it done.
...That's all!!!

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Somebody think this is a snack... Actually it is a food :) (Too heavy to call snack right?). There is one major recipe for this menu, middle part of Thailand (my house is also) put smashed fish bone in the fish meat and call "Pla Hed".

Ingredients :
   1. 450 g firm white fish fillets
   2. 3 tablespoons cornflour or rice flour
   3. 1 tablespoon fish sauce
   4. 1 egg, beaten
   5. 1/2 cup fresh coriander leaves
   6. 3 teaspoons Red Curry Paste or commercial paste
   7. 1-2 teaspoons chopped red chillies, optional
   8. 100 g green beans, very finely sliced
   9. 2 spring onions, finely chopped
  10. 1/2 cup oil, for frying
  11. Basic Dipping Sauce or commercial sauce

Direction
1. Place the fish in a food processor and process for 20 seconds or until smooth. Add the cornflour, fish sauce, beaten egg, coriander leaves, curry paste and chillies. Process for 10 seconds or until well combined.
2. Transfer the fish mixture to a large bowl. Add the sliced green beans and chopped spring onions and mix well. Using wet hands, form two rounded tablespoons of the mixture at a time into flattish patties.
3. Heat the oil in a heavy-based frying pan over medium heat. Cook 4 fish cakes at a time until they are dark golden brown on both sides. Drain on paper towels and serve immediately, with a dipping sauce.

Tips.
1. Pla means fish
2. Hed means mushroom (don't know why they call this menu Pla Hed)

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If you have children in you house, this will be their favorite Thai food for a months!!!

Ingredients
6 chicken or duck eggs
3/4 cup tamarind juice (prom tamarind paste)
1/4 cup palm sugar (or brown sugar)
1/4 cup fish sauce
1/4 cup of cooking oil
10-15 shallots, sliced thinly
coriander leaves (for garnishing

Direction
1. Heat oil in a wok, and fry the all eggs (one at a time) until crispy and turns to yellow color. Then put the fried eggs in a serving plate and put it aside for now
2. Heat oil in a wok and fry the sliced shallots until brown. Be careful not to burn it, then put it in a bowl and put it aside as well.
3. Use the left over oil from eggs and onion. Add palm sugar,tamarind juice and fish sauce. You can taste and add more if you want. However, the original taste should be sweet and sour.
4. Pour the tamarind suace over fried eggs and sprinkle with the fried shallots. Before serving, garnish with fresh coriander leaves on top and serve immediately.
(For 2 Serving)

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Ingredients
* 450 grams fresh green mussels, cleaned well
* 1 teaspoon sugar
* 3 tablespoons vegetable oil
* 1/2 cup sweet basil leaves
* 2 tablespoons roasted chilli paste
* 4 fresh chillies, cut into long strips
* 2 teaspoons garlic, finely chopped
* 1 tablespoon fish sauce

Direction
1. Heat water in a pot until boiling. Then scald green mussels in boiled water until cooked. Remove and drain.
2. Heat oil in a wok over medium-high heat. Add garlic in the hot oil and fry until it becomes golden.
3. Add cooked green mussels and stir for a 20 seconds. Then add fish sauce, sugar, chili and roasted chilli paste.
4. Before removing from heat, sprinkle with sweet basil leaves and red fresh chilli. Stir-fry for another 10 seconds. Transfered to a serving dish and served with hot steamed rice.

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Thai cooking can sometimes prove difficult due to the fact that Thai ingredients vary in taste and intensity. One bottle of fish sauce tastes different to another and may also be saltier. So, when cooking Thai food, you have to taste your food as you cook, season it bit by bit and correct the taste as you go along

Ingredients
1. Vegetable oil 3 tbsp.
2. Prawns, peeled and cleaned 8 oz.
3. Green bell pepper, cut into bite sized pieces 1/2  
4. Onion, cut into bite sized pieces  1/2 head
5. Cucumber, cut into bite sized pieces 1/2 cup
6. Pineapple 1/2 cup
7. Tomato cut into wedges 2  
8. Sugar  2 tbsp.
9. Vinegar 2 tbsp.
10. Soy sauce or fish sauce 1 - 2 tbsp.

Direction
1. Heat oil in a saute pan or wok, then add onion pieces and bell pepper. Stirfry until hot.
2. Add prawns and toss quickly. Immediately add cucumber and tomato and pineapple. Cook everything over a very high heat.
3. Season with sugar and vinegar. Add fish sauce or soy sauce for a touch of saltiness as this dish is usually sweet and sour.
4. Spoon this dish onto a plate and serve hot with other main dishes.

Tips…
This Thai sweet and sour dish differs from the Chinese variety in that the sauce has no starch thus the dish is much lighter and more delicate. It also does not have tomato ketchup in it.

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My mother likes to cook this dish so frequently, but... with different meat :D


Ingredients (makes 2-3 servings)
Bite-sized pieces of sole : 250g
Sliced string beans : 1.5 cups
Chili curry paste : 3 tbsp
Fish sauce : 2 tbsp
Palm sugar : 2 tbsp
Slivered Kaffir lime leaves : 3 leaves
Sliced cayenne peppers : 1 piece
Soybean oil for stir-frying : 1-2 tbsp
Vegetable oil for frying

Preparation
1. Fry the fish in hot vegetable oil (set heat to medium) until golden yellow, set aside to drain oil
2. Boil the string beans for approximately 3 mins. Remove and immerse in cold water then set aside to drain water
3. Stir-fry the chili paste in soybean oil until aromatic then season with fish sauce and palm sugar. Add the friedfish and string beans and stir-fry together.
4. Add the kaffir lime leaves and cayenne pepper, stir-fry again. Place the contents on a serving plate and serve immediately.

Direction
1. Fry the fish until golden yellow.
2. Boil the string beans then immediately immerse in cold water.
3. Stir-fry the chili curry paste in oil until aromatic then season.
4. Add fried fish and string beans then stir-fry together.

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Ingredients
1. 1 fish (any meaty white fish) weight 400-500 grams
2. 1 tablespoon tamarind
3. 3 tablespoons sugar
4. 1 shallot, coarsely chopped
5. 2 cloves garlic, coarsely chopped
6. 3 sprigs coriander
7. 2 tablespoons fish sauce
8. 3 red or yellow chilies

Fried Fish with Tamarind Sauce Preparations
Fried Fish:
1. Score the fish at an angle all the way to the bones on both sides to help it cook faster.
2. Heat oil in a wok, about half a cup or at least to the side of the fish. Fry the fish on low heat, about 10 minutes on the first side. Don't try to loosen the fish from the pan until it is done, otherwise, the fish breaks up.
3. When the first side is cooked, flip and fry the other side, for 5 minutes. When the fish is cooked thoroughly, remove and set it on a plate. TIP : For more crispiness of the fish, you just only put fried fish in the oven on 350?F for 10 minutes.

Topping Sauce:
1. Heat a teaspoon of oil in a wok over medium heat. Add the chopped mixture and stir.
2. Then add tamarind, fish sauce, sugar and a few tablespoons of water. Mix well and let boil. If the sauce gets too thick, add water. It should be the consistency of maple syrup when cooled. The original taste of sauce should be sweet, spicy and sour.
3. When cooked and mixed well, pour the sauce on top of the fish and garnish with coriander leaves.

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This is a fast and easy dish you can prepare in just 15 mins (or less if you already have boiled eggs) and you can tell anybody you can cook Thai dish!!! In Thailand we usually eat spicy salads like this (Somtam, Papaya salad is most favorite Thaifood for Thaipeople). Sometime we cook seafood spicy salad, fruit spicy salad... sounds many differences but the method is the same :-) You can just change boiled eggs in this menu into other options such as becon, shrimp, fresh cucamber, fried fish whatever you like.

Ingredients
5 boiled eggs.
Shallot Soi 1/4 cup.
Sour raw mango chopped 1/4 cup.
Peppermint leaves 1/4 cup.
Split long blocks from onion 1/2 inch 2 tbsp.
Kerosene and vegetable cabbage carrot Soi Soi for sales vice cup sage for decoration.

Water mix (Farang called this mix "salad dressing")
Lime juice 3 tbsp.
Pickled garlic 2 tbsp thin SOI.
Salt 1 tsp pepper.
Red pepper 4 split tablets.

Direction
1. A mix of water mixed with lime juice, salt and pepper garlic pickle cup insert.
2. Boiled egg shell. Then split a pair of thick egg 1 / 4 inch insert cup held by the Vice lettuce. Soi Soi cabbage and carrot.
3. Insert Shallot mango leaves from sage and onion into the bowl with water and gently mix mash enough around.
4. Lap pour on boiled egg cup. Serve with peppermint essence of balance.

Tips
1. "Yum" means "Salad"
2. You can use fried eggs instead of boiled eggs.
3. "Farang" = "Foreigner"
4. Season the dish with lemon juice, fresh chilli, fish sauce

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Ingredients

Fatback pork, bite size : 400 g
Chicken egg : 3 ea
Parsley : 3 ea
Light soy sauce : 3 Table spoons
Dark soy sauce : 1 Table spoon
Sugar : 4 Table spoons
Chinese Five-Spices powder : 1/2 Table spoon
Pounded garlic : 3 Petals
Pepper seed : 1 Tea spoons
Vegetable oil : 1 Table spoons
Fresh water : 3 Cups


Direction

1. Boil eggs till very done, peel it off and leave them in dry place
2. Heat vegetable oil in pot (deep pan is okay), put garlic + pepper and fry them until they have good smell. Put pork and strifried till done
3. Put the spices powder, dark soy sauce, light soy sauce, boiled eggs, sugar and fresh water in the same pot. Heat them with low level for 30 mins.
4. Laddle into a bowl, eat with cooked rice (for two) :D


Tips.
1. "Palo" means "over weight (so much)" in Thai language.
2. There're many options for this menu, you can substitue pork to duck meat, chicken, tofu, :D
3. If you have kids in your house this may be the first Thai menu they'll like because of it taste (sweet, eggs)... me also like this menu than any other curry ^_^

SSS

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