Easy Pad Thai Recipe

THAI DESSERTS SWEET POTATO IN SWEET COCONUT MILK

noreply@blogger.com (RUNGCHAI) — Thu, 4 Jan 2018 20:50:00 -0800

Today, purple sweet potatoes come from the market 20 baht, I will make a dessert.

THAI DESSERTS SWEET POTATO IN SWEET COCONUT MILK

INGREDIENTS :

1. Sweet potatoes 1.5 kgs.
2. Coconut milk 500 ml.
3. Sugar 1/4 kgs.
4. Salt 1 tablespoon.
5. Limewater 1/2 tablespoon.
6. Water 1.5 liters.

THAI DESSERTS SWEET POTATO IN SWEET COCONUT MILK

HOW TO COOK :

1. Peeled sweet potato.
2. cut into small pieces
3. Soak the lime for about half an hour. Then rinse thoroughly.
4. Frying pan and add coconut milk, sugar, salt to dissolve the soft light, do not let the coconut milk. Add the sweet potatoes and stir until soft. Can be cooked and flavored now. Sweetened with sugar, another slightly salted. This is a delicious dessert by the taste we like it.

THAI FOOD STIR FRIED CABBAGE WITH PORK CHILLI CURRY

noreply@blogger.com (RUNGCHAI) — Fri, 1 Dec 2017 06:21:00 -0800

Easy menu STIR FRIED CABBAGE WITH PORK CHILLI CURRY.

STIR FRIED CABBAGE WITH PORK CHILLI CURRY

THAI FOOD STIR FRIED CABBAGE

WITH PORK CHILLI CURRY

INGREDIENTS :

1. Cabbage 1/2 Pcs.

2. Pork 3 Grm.

3. Galangal 3 Pcs.

4. Lemongrass 3 Pcs.

5. Lime leaves 8-10 Leaves.

6. Garlic 3 Pcs.

7. Shallots 3 Pcs.

8. Chili 25 Pcs.

9. Seasoning powder

10. Fish sauce

11. Sugar

12. Oil

13. Salt

14. Water

THAI FOOD STIR FRIED CABBAGE WITH PORK CHILLI CURRY

THAI COOKING STIR FRIED CABBAGE WITH PORK CHILLI CURRY

DELICIOUS MENU STIR FRIED CABBAGE WITH PORK CHILLI CURRY

STIR FRIED CABBAGE WITH PORK CHILLI CURRY

HOW TO COOK :

1. Pounded curry (galangal, lemongrass, lime leaves, garlic, shallots, chili, salt)

2. Cut cabbage, wash and clean soaked in brine.

3. Cut the pork into small pieces.

4. Set the pan light. Pour the oil into a little, stir fry the chili paste, then add the cabbage, add water, season with sugar, fish sauce, seasoned pork and stir well until the pork and vegetables cooked are finished.

*** Adjust the taste according to taste like spicy, sweet, slightly salty.

THAI COOKING SPICY MINCED CATFISH SALAD (LARB PLA DUK)

noreply@blogger.com (RUNGCHAI) — Wed, 29 Nov 2017 23:24:00 -0800

Today, the Catfish came 2 to make it delicious. Bring to boil fish with pickled fish, galangal, lemon grass, kaffir lime leaves. Chopped fish put seasoning the details below;

THAI COOKING SPICY MINCED CATFISH SALAD (LARB PLA DUK)

THAI COOKING

SPICY MINCED CATFISH SALAD

(LARB PLA DUK)

THAI COOKING SPICY MINCED CATFISH SALAD (LARB PLA DUK)

THAI COOKING SPICY MINCED CATFISH SALAD

RECIPE THAI FOOD THAI COOKING SPICY MINCED CATFISH SALAD

DELICIOUS THAI COOKING SPICY MINCED CATFISH SALAD

THAI FOOD MENU LARB PLA DUK

INGREDIENTS :

1. Catfish 2 Pcs.
2. Pickled fish 1 Pcs.
3. Water 1 Ltr.
4. Galangal 5-6 Pcs.
5. Lemon grass 3 Pcs.
6. Lime leaf 8-10 Pcs.
7. Shallots 10 Pcs.
8. Garlic 1 Pcs.
9. Peppermint 8-10 Pcs.
10. Vietnamese Coriander 8-10 Pcs.
11. Cayenne pepper 2-3 Spoons.
12. Roasted rice 1 Spoons.
13. Fish sauce 1 Spoons.

THAI FOOD DELICIOUS SPICY MINCED CATFISH SALAD

THAI COOKING SPICY MINCED CATFISH SALAD (LARB PLA DUK)

THAI MENU DELICIOUS SPICY MINCED CATFISH SALAD

THAI FOOD RECIPE LARB PLA

PROPORTIONS AND HOW TO COOK :

1. Prepare pan, set fire to put water on the fish, lemon grass, lime leaves and boiled fish to cooked fish.
2. Chopped fish, add the shallots, garlic, Cayenne pepper, roasted rice, pickled fish water, fish sauce. Stir until mixed seasoning
as you like it.
3. Eat with rice and fresh vegetables.

THAI FOOD SLATTERNLY CHILLI

noreply@blogger.com (RUNGCHAI) — Thu, 16 Nov 2017 23:32:00 -0800

THAI FOOD SLATTERNLY CHILLI

INGREDIENTS AND PROPORTIONS :

1. Slatternly 1 Pcs.

2. Pork Chops 2 Grm.

3. Chilli 25 Pcs.

4. Onion 10 Pcs.

5. Tomato 2 Pcs.

6. Garlic 1 Pcs.

7. Fish sauce

8. Onion

9. Coriander

THAI FOOD SLATTERNLY CHILLI

HOW TO COOK :

1. Boiled Slatternly filtered Only Slatternly water.
2. Add the pork to the boil until cooked.
3. Grill chilli, onion, tomato, garlic
4. Prepare onion and coriander cut to be neat
5. Prepare mortar, pounded chili, onions, tomatoes, garlic, curly, not very detailed.
6. Add Slatternly water and pork chop
7. Season with fish sauce or cooked olives or raw tamarind grilled light.
8. Add coriander, chopped toast.
9. Eat with boiled vegetables, fresh vegetables, glutinous rice, pork fried, boiled egg, omelets like it.

BUA LOI DESSERT YOUNG COCONUT (BUA LOI KAI WAAN)

noreply@blogger.com (RUNGCHAI) — Thu, 16 Nov 2017 21:47:00 -0800

Dessert easy to do, Bread flour (Bua Loi), Coconut milk, Coconut, Sugar, Salt, Water, Egg.

BUA LOI DESSERT YOUNG COCONUT

BUA LOI DESSERT YOUNG COCONUT (BUA LOI KAI WAAN)

THAI FOOD BUA LOI DESSERT YOUNG COCONUT

THAI DESSERT BUA LOI KAI WAAN

INGREDIENTS AND PROPORTIONS :

1. Bread flour (Bua Loi) 500 ml.
2. Coconut milk 500 ml.
3. Coconut 1 Pcs.
4. Sugar 5 spoons.
5. Salt 1/2 spoon
6. Water 2 liters
7. Eggs 6 eggs

HOW TO COOK :

1. Prepare coconut scraping to make.
2. Set fire to boil hot water to pour boiling flour to wait until the pan to float up to soak.
3. Put the pan again, add coconut milk, sugar, salt, lightly pour the lotion into the pan. Steal
4. Stir eggs to light until the eggs are cooked.
5. Put the scrambled coconut in a bowl and serve it.

THAI FOOD STIR BASIL PORK CHOPS FRIED EGG

noreply@blogger.com (RUNGCHAI) — Thu, 16 Nov 2017 20:38:00 -0800

PROPERTIES OF HOLY BRASIL

Help to Wind, colic, flatulence, inflation. Prepare a simple medicine with fresh leaves or boiled in boiling water. Filtered water Or use dried leaves with drinking water as well. For infants, use fresh leaves, juices, and juices mixed with water to cover the navel and feet. Or use the holy basil leaves 2-3 drops of milk to drink milk. In India, it stores the holy basil leaves after the first blossom in order to have the highest medicinal properties.

THAI FOOD STIR BASIL PORK CHOPS FRIED EGG

THAI FOOD

STIR BASIL PORK CHOPS FRIED EGG

THAI FOOD STIR BASIL PORK CHOPS FRIED EGG

THAI FOOD STIR BASIL PORK CHOPS FRIED EGG

THAI FOOD STIR BASIL PORK CHOPS FRIED EGG

INGREDIENTS AND PROPORTIONS :

1. Pork chopped 1/2 kgs.

2. Basil leaves 1 bunch.

3. Chilli 20 Pcs.

4. Long bean 3 Pcs.

5. Onion 5 Pcs.

6. Garlic 3 Pcs.

7. Oil

8. Oyster Oil

9. Fish Sauce

10. White soy

11. Seasoning pork powder

12. Sugar

HOW TO COOK :

Set the pan pour oil, put the garlic pounded on a shift, put the pork into the fire and let the pork mature. Put seasoning and followed by vegetables. Hot steamed rice with Stir basil pork chops Makeup with egg, Very delicious.

THAI FOOD CHILI PASTE GRILLED FISH

noreply@blogger.com (RUNGCHAI) — Wed, 15 Nov 2017 22:43:00 -0800

Today my husband has many fish. I brought a roast 3 pound chili paste with boiled vegetables. To cook to taste it spicy and delicious.

THAI FOOD CHILI PASTE GRILLED FISH

RECIPES THAI FOOD CHILI PASTE GRILLED FISH

CHILI PASTE GRILLED FISH

THAI FOOD CHILI PASTE GRILLED FISH

INGREDIENTS AND PROPORTIONS :

1. Grilled fish fillet 3 Pcs.
2. Chili 25 Pcs.
3. Garlic 1 Pcs.
4. Shallots 8-10 Pcs.
5. Pickled Fish
6. Fish Sauce

HOW TO COOK :

1. Prepare the fish to remove the scabs. Add a little salt.
2. Charcoal grilled fish
3. Grilled chili, onion, garlic, lamb peel
4. Boiled Pickled Fish
5. Sheep fish only meat.
6. Prepare mortar to put chili, garlic, onion,
7. Put the fish meat and pound it together.
8. Put the Pickled Fish.
9. Season with fish sauce.
10. Make up with coriander.
11. Eat with boiled vegetables, fresh vegetables or boiled eggs.

** The taste can be adjusted to like it in. can put a cooked olive or lemon, but I like it.

THAI FOOD PUMPKIN STIR FRIED WITH CHILLI CURRY

noreply@blogger.com (RUNGCHAI) — Wed, 8 Nov 2017 21:07:00 -0800

Have 2 pumpkins for this meal to cook pumpkin with chili curry. Both spicy and delicious.

THAI FOOD PUMPKIN STIR FRIED WITH CHILLI CURRY

THAI FOOD PUMPKIN STIR FRIED

WITH CHILLI CURRY

THAI FOOD PUMPKIN STIR FRIED WITH CHILLI CURRY

INGREDIENTS AND PROPORTIONS :

Pumpkin 2 pcs.
Pork 3 gms.
Galangal 2-3 Pcs.
Lemongrass 2 Pcs.
Kaffir lime leaves 8-10 Pcs.
Garlic 3 Pcs.
Fresh Chilli 20-25 Pcs.
Salt
Shrimp
Oil

HOW TO COOK :

Cut the pumpkin (small pieces)
Sliced pork (small pieces)
Pound Curry and put the galangal, lemongrass, kaffir lime leaves, garlic, fresh chilli, salt, shrimp paste
Set up a light pan. Pour a little oil, stir fry the chili paste, add the pork, stir fry a little pork, add the pumpkin, followed by water. Kaffir lime leaves. Season with sugar, fish sauce until the pumpkin is cooked and softened. Put a serving dish in it.

** The taste can be adjusted to like it.

THAI FOOD STEWED PORK AND EGGS WITH FIVE SPICES

noreply@blogger.com (RUNGCHAI) — Tue, 7 Nov 2017 22:50:00 -0800

Easy to eat. Not difficult at all now, he has instant seasoning powder for sale. Where do you eat it?
Stewed powder, Boiled egg, Streaky pork Finish it. Like spicy chili paste Like sour lemon juice. Set fire to medium. The charcoal stove is great save gas

STEWED PORK

AND EGGS WITH FIVE SPICES

HOW TO COOK

Boil the eggs
Dissolve the seasoning powder in water.
Set fire
Put the porkEgg
Put boiled eggs
Keep going until the pigs are decayed.

THAI FOOD TAMARIND CHILI SAUCE

noreply@blogger.com (RUNGCHAI) — Mon, 6 Nov 2017 23:35:00 -0800

Menu of the delicious Thai people. Who has eaten must to eat, Eat with boiled eggs and fresh vegetable

THAI FOOD TAMARIND CHILI SAUCE

INGREDIENTS AND PROPORTIONS

Pork Chops
Fresh Tamarind
Salt
Chili
Garlic
Shallots
Shrimp paste
Sugar
Fish Sauce
Oil

HOW TO COOK

Take tamarind to wash skin. Keep the water Then put into the mortar. Add salt to ground to pound. Scoop up (Salt will make tamarind not black)
Pound the chili, garlic and shallot together. Put shrimp and put tamarind at the bottom. Follow with pork chop and mix well.
Season with sugar, fish sauce and mix well.
Set the pan on medium heat. Put the oil down slightly. Add the chili paste and pound it to the cooked pork and seasoned dried peppers.
Put the serving bowl with fresh vegetables as you like (do not eat can be stored in the refrigerator for a long time)

THE BENEFITS OF TAMARIND

AND THE PROPERTIES OF TAMARIND

Tamarind is a healthy fruit with high nutritional value as well as medicinal properties as well. The part used as medicine will be the old pod (tamarind), the bark of the trunk. (Both fresh and dried) and inner seeds Can help with many diseases, such as phlegm. Diarrhea Relieve constipation. Use as a leech.

Tamarind is also rich in vitamins and minerals that are beneficial to the body. Vitamin C, Vitamin B12, Vitamin E, Calcium, Phosphorus, Iron, Protein, Carbohydrates.

THAI FOOD COCONUT MILK STEWED PUMPKIN

noreply@blogger.com (RUNGCHAI) — Mon, 6 Nov 2017 01:53:00 -0800

PUMPKIN

Yellow vegetables can be cooked in several menus. Savory foodSweets Including drinks.
Delicious food that health benefits.

Thai Food Coconut Milk Stewed Pumpkin

COCONUT MILK STEWED PUMPKIN

INGREDIENTS AND PROPORTIONS

Pumpkin
Coconut milk
Sugar
Salt
Drinking water
Limewater

HOW TO COOK

Peeled pumpkin Sliced not very small.
Soaked Limewater about half an hour and wash the water to drain.
Set pan with water, coconut milk, sugar, salt, pumpkin and set aside to set fire to prevent the coconut milk to boil it and stir until the pumpkin soften and cooked it was served.

*** Adjust the taste like. Must have sweet taste, it cut salty.

THE BENEFITS OF "PUMPKIN"

Pumpkin helps. And eyesight
There are antioxidants. Reduce the risk of cancer.
Skin care to moisturize the skin.
Strengthen the immune system.
Reduce blood sugar and regulate blood sugar. Diabetes
Low fat, low sugar, high fiber, low energy, so it is suitable for people who are losing weight.
Prevention of cardiovascular disease
From high fiber diets. Helps the digestive system function normally.
Helps restore muscle after exercise.
Prevention of gallstones.

THAI FOOD RECIPE SPICY MINCED PORK SALAD

noreply@blogger.com (RUNGCHAI) — Thu, 2 Nov 2017 23:55:00 -0700

THAI FOOD RECIPE

SPICY MINCED PORK SALAD

INGREDIENTS AND PROPORTIONS

Pork chops
Liver pork
Fish sauce
Sugar
Cayenne pepper
Toasted rice powder
Shallots
Parsley
Kaffir lime leaves
Lemon
Peppermint
Garlic
Onion
Coriander
Chili
Fish sauce
Seasoned pork powder

HOW TO COOK

Set hot water, chopped pork and liver pork in hot water.
Season with cayenne pepper, lemon juice, fish sauce, sugar, seasoning powder, shallots, parsley, lime leaves, peppermint, garlic, onion, coriander, chili. And mixed together.

*** Adjusted according to taste like. Must have taste sour salty sweet

THAI FOOD RECIPE FIELD CRAB CURRY

noreply@blogger.com (RUNGCHAI) — Thu, 2 Nov 2017 00:09:00 -0700

THAI FOOD RECIPE FIELD CRAB CURRY

INGREDIENTS AND PROPORTIONS

Field crab 20-30 Pcs.
Chili 20-30 Pcs.
Galangal 3-4 Pcs.
Lemon grass 1-2 Pcs.
Lime leaf 7-10 cards
Garlic 1 Pcs.
Pickled fish
Fish sauce
Dill
Onion

HOW TO COOK

Clean the crabs.
Remove the arm and the chest. Take only the meat and legs. And crab oil
Pound crab to crush, filter only remove crab juice.
Put the filtered crab water and put fire on the chili paste, add the pickled fish, set fire to boil, simmer to the onions, add the dill.

*** Adjusted according to taste like. Must have taste sour salty sweet

THAI FOOD RECIPE PINEAPPLE PORK CURRY

noreply@blogger.com (RUNGCHAI) — Wed, 1 Nov 2017 00:20:00 -0700

PINEAPPLE CAN BE MADE CURRY

Thai people can bring pineapple to cook both sweet and savory. Ingredients in curry paste, fruit salad and many other desserts as well as eat fresh fruit. Today I took a recipe of pineapple pork curry. Of course, pineapple is a must. If one does not like to eat pork, it can be adjusted to fish. Or chicken like it.

THAI FOOD RECIPE PINEAPPLE PORK CURRY

THAI FOOD RECIPE

PINEAPPLE PORK CURRY

INGREDIENTS AND PROPORTIONS

Pineapple 1 Pcs.
Pork 3-4 gram.
Kaffir lime leaves 7-10 cards
Dried chilli 20-25 Pcs.
Galangal 3-4 Pcs.
Lemongrass 2-3 Pcs.
Garlic 2-3 Pcs.
Shallots 2-3 Pcs.
Coconut milk
Fish Sauce
Sugar
Shrimp paste
Salt
Oil

*** Adjusted according to taste like. Must have taste sour salty sweet

EASY THAI FOOD RECIPE PINEAPPLE PORK CURRY

HOW TO COOK

Put the oil in a pan for frying chili curry
Add coconut milk
Stir cooked pork
Put the kaffir lime leaves
Put Pineapple
Add sugar
Put the fish sauce
Put the coriander soup

TIPS TO KNOW;

EAT PINEAPPLE REDUCE DISEASE

If you eat pineapple after food. Feeling light, comfortable stomach and not uncomfortable. Pineapple has the ability to help. Especially in protein nutrients. We see most people use pineapple to soften meat, including pineapple is rich in vitamin C, thus enhancing health. And the disease is better.
Eat pineapple often Keep healthy Have a cold Pineapple is also high in potassium that helps prevent cramping and pressure. Pineapple also has an anti-inflammatory effect as well. The optimum amount of pineapple. The consumption is 100 grams per day.

Easy Pad Thai Recipe-Pad Thai with Prawns (Pad Thai Kung Sot)

noreply@blogger.com (RUNGCHAI) — Thu, 19 Sep 2013 09:33:00 -0700

Good pad thai recipe: Place a wok over medium heat and pour in 3 tablespoons of the oil. When the oil is hot enough, fry the tofu till lightly browned. Add shallot and sweetened salted radish, stir to cook lightly and smelling fragrant. Add prawns and toss to cook lightly. Then add the noodles and water and stir to cook until tender. Add pad thai sauce and ground dried chili, toss to combine and coat well.

Easy Pad Thai Recipe-Pad Thai with Prawns (Pad Thai Kung Sot)

Then push the whole mass to the side of the wok. Add the remaining oil in the cleared bottom of the wok; when hot, crack in the egg. Gently break and spread the egg yolk. When set, top with the noodle mixture, and toss to combine. Add in the bean sprouts and Chinese chives, toss and cook until vegetables are a little wilted.

Dish pad thai with prawns onto individual serving plates, and sprinkle with ground peanut. Serve with fresh vegetables and lime wedge. A squeeze of lime will surprisingly intensify the flavor of pad thai. Make your own taste by adding fish sauce, sugar, ground dried chili, as you like.

Pad Thai Recipe: Should be prepared/Serves 2

3 1/2 tbsp vegetable oil
3 tbsp extra firm tofu, cut into 0.5x1 cm pieces
1 tbsp chopped shallot
1 tbsp sweetened salted Chinese radish, coarsely chopped
5 prawns, shelled, deveined, tails intact,
200 grams Chantaboon rice sticks
3/4 cup water
6 tbsp pad thai sauce
1 tsp ground dried chili
2 eggs
1 cup raw bean sprouts
4 Chinese chives, cut into 1 1/2-inch lengths
2 tbsp coarsely ground roasted peanuts

Fresh vegetables such as banana flower, bean sprouts, Chinese chives, Indian pennywort, to serve
Lime wedge, fish sauce, sugar, and ground dried chili, for condiments

Basic Pad Thai Recipe (Thai say is Pad-Thai-Thammada)

noreply@blogger.com (RUNGCHAI) — Sat, 7 Sep 2013 01:39:00 -0700

Prepare the pad thai sauce by placing all the ingredients in a saucepan over low heat. Stir continuously with a spoon to mix and thicken, about 8-10 minutes. Notice that when lifting the spoon, it should be well coated with sauce. Transfer the sauce to a bowl and set aside. The recipe makes about 2.5 cups of the sauce. Keep the leftover sauce in the refrigerator for future use.

Basic Pad Thai Recipe (Thai say is Pad-Thai-Thammada)

Heat 2 tablespoons of the oil in a wok over medium heat. When hot, fry the tofu pieces until lightly browned. Add in the shallot and salted Chinese radish, stir to cook until fragrant and the radish lightly browned. Add the dried shrimps, rice noodles and water, toss thoroughly for a few minutes until the noodles are tender. Then stir in the pad thai sauce and ground dried chili, toss to coat and mix well. Now using a metal spatula, push the noodle mixture to heat up. Then crack in the egg, using the spatula to break and roughly spread the yolk. When the egg is almost set, add the pork scratchings, bean sprouts and Chinese chives, then move the noodle mixture on top. Toss to combine and the vegetables are just lightly cooked.

Transfer the pad thai to individual serving plates, top with roasted peanuts and serve with fresh vegetables. A squeeze of lime before eating will surprisingly intensify the flavor. Make your own taste by adding fish sauce, sugar, ground dried chili, as you like.

Notes: This is a basic pad thai in the sense that it is meatless and cheap. Presumably it was this version of pad thai which, in the old days, was enjoyed by the majority of Thais.

Should be prepared/Serves 2

3 1/2 tbsp vegetable oil
3 tbsp extra firm tofu, cut into 0.5x1 cm pieces
1 tbsp chopped shallot
1 tbsp salted Chinese radish, coarsely chopped
1 tbsp meaty dried shrimps, rinsed and drained
200 grams Chantaboo rice sticks, soaked to soften and drained
3/4 cup water
1/2 cup pad thai sauce
1 tsp ground dried chili
2 eggs
2 tbsp pork scratchings(kak mu chiao), optional
1 cup raw bean sprouts
4 Chinese chives, cut into 1 1/2-inch lengths
2 tbsp roasted peanuts, coarsely ground

Fresh banana flolwer, bean sprouts, and Chinese chives, to serve
Lime wedges, fish sauce, sugar, and ground dried chili, for condiments

For the pad thai sauce

1 1/2 cups coconut sugar'
1 cup tamarind juice
1/3 cup fish sauce

Basic Pad Thai Recipe (Thai say is Pad-Thai-Thammada)

Sticky rice (khao niao)

noreply@blogger.com (RUNGCHAI) — Thu, 5 Sep 2013 21:15:00 -0700

Essential Ingredients pad thai

Sticky or glutinous rice is the staple diet of northern and northeastern Thailand. Yet some dishes from these two regions like papaya salad, grilled chicken and spicy minced pork salad which always served with sticky rice, are famous throughout the country and becoming more and more popular around the world.

Sticky rice (khao niao)

The opaque white grains need to be soaked for four hours or more before steaming. In Thailand it is usually cooked for about one-half hour in a traditional bamboo steamer above a special aluminum pot. Alternatively you can steam in a dry dish on the rack of a stacked steamer. Once steamed, the rice needs to be turned over on a wooden platform with a wooden paddle, to allow it to breath. In other words, allow the steam to escape, to prevent an overly sticky or soggy rice. Also a special bamboo basket allowing the rice to breath, is used for storing and serving sticky rice. Use medium to long-grain glutinous rice for best results.

Essential Ingredients pad thai Sticky rice (khao niao)

Noodles(kuaitiao)

noreply@blogger.com (RUNGCHAI) — Thu, 5 Sep 2013 03:57:00 -0700

Essential Ingredients pad thai

Borrowed from the Hokkien "guotiao" , or flat rice noodles, the meaning of kuaitiao in Thailand is extended to include all kinds of noodles. In fact, kuaitiao generally means noodles and noodle dishes. However, flat rice noodles are the most favorite for the Thais, and hence form the majority of our noodle recipes in this cookbook.

Noodles(kuaitiao)

There are two broad types of flat rice noodles in Thai cooking-the wide rice noodles or sen yai (2-cm width) and the thin rice noodles or sen lek (3-mm width), available in fresh as well as dried forms. Chantaboon noodle or sen chan is a special kind of sen lek, soft but not soggy when stir-fried with sauce. Therefore, it has been the best and the mose appropriate noodles for pad thai. Although dresh Chantaboon noodles are available in Thailand, and variably called pad thai noodles or sen pad thai, the dried version, often referred to as rice sticks, are more accessible abroad. In foreign markets, Chantaboon rice sticks, are more accessible abroad. In foreign markets, Chantaboon rice sticks are also regarded as a perfect substitute for banh pho, the thin rice noodles for pho, the famous Vietnamese noodle soup. Note that rice sticks similar to the Chantaboon have been produced in many northeastern provinces of Thailand as well, particularly in Korat, or Nakhon Ratchasima province. They are know locally as mi and have been used particularly for a stir-fried noodle dish called pad mi, the flavor of which is very similar to pad thai. Not only in the northeast, the terms mi and pad mi are similarly know in many southern provinces of Thailand.

Rice vermicelli, available mainly in packaged dried form, is more often used in noodle soups, and to a lesser extent in fried noodles. But it fares rather prominently in the famous mi krop or Thai crispy noodles.

Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

noreply@blogger.com (RUNGCHAI) — Wed, 28 Aug 2013 18:26:00 -0700

Essential Ingredients pad thai

A product made of hydrolyzed proteins - mainly from soybeans, peanuts, corns and artificially adjusted the flavor. There are now five brands of seasoning sauce in Thailand, some of them exported. Seasoning sauce has increasingly found its way into hawkers kitchens and the households.

Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

It is used as a companion to light soy sauce and sometimes oyster sauce to enhance flavors and colors of stir-fried dishes including noodles and rice, broths, and sauces. This is so because the Thai light soy sauce is very thin, salty but not mellow. However, in recent years there has been expressed concern about consumer safety due to certain chemical byproducts from the hydrolysis of seasoning sauce. If you prefer to avoid the seasoning sauce, in the recipes you may opt for the Chinese light soy sauce which is thicker than the Thai light soy sauce, instead.

Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

Soy sauce (si-io)

noreply@blogger.com (RUNGCHAI) — Mon, 26 Aug 2013 07:47:00 -0700

Essential Ingredients pad thai

There are three basic types of soy sauce in Thai cooking-light soy sauce, dark soy sauce, and sweetened dark soy sauce which the Thais prefer to call "black soy sauce". Generally soy sauce is used to season Chinese influenced dishes, especially most stir-fry and noodle dishes. Yet for those with relatively strong indigenous culinary embedments like pad thai or mi krop, and most stir-fried curry dishes as phat phrik kaeng or phat prik khing, the single most important seasoning is still Thai fish sauce.

Soy sauce (si-io)

In Thai cooking with soy sauce as a seasoning, light soy sauce is extensively used, almost at the exclusion of dark soy sauce. Light soy sauce is lighter in color and thinner in consistency than dark soy sauce. However, when dark color is needed in the food, as obviously the case of phat si-io and other fried noodles, sweetened dark soy sauce is added. However, this very product from Thailand is labeled as "black soy sauce". For the sake of right understanding, "Sweetened dark soy sauce" is used in the book's recipes.

Shrimp paste (kapi)

noreply@blogger.com (RUNGCHAI) — Sat, 24 Aug 2013 23:19:00 -0700

Essential Ingredients pad thai

Shrimp paste (kapi)

Almost of equal importance to Thai cooking as fish sauce, kapi-the dense, dark purplish brown, fermented shrimp paste, is a vital flavoring ingredient of all curry and chill pastes which are the foundation of Thai curries and nam phrik, the Thai equivalent of Indonesian sambal. The most popular nam phrik among the Thais is nam phril kapi. For rice dishes, the shrimp paste rice is increasingly a favorite among tourists in Thailand.

Generally the pungent odor of shrimp past may be too strong for the uninitiated. How-ever, this also depends on the quality of shrimp pastes which may vary greatly. In Thailand, good quality shrimp pastes still come from fishing communities and areas along the coast traditionally know for their best naturally produced kapi. Yet they can vary in the degree of saltiness and smell. Essentially you have to try and choose the ones to your liking. Remember that the degree of saltiness can vary from brand to brand, so you have to adjust the amount in your cooking.

nam phrik

Shrimp paste (kapi)

Shallots (hom daeng)

noreply@blogger.com (RUNGCHAI) — Sat, 24 Aug 2013 04:01:00 -0700

Essential Ingredients pad thai

In Thai cooking shallots are used instead of onions. The Thai shallots which are the same as the Southeast Asian variety are purplish red and smaller than the regular orangish brown shallots sold in the West. The Southeast Asian variety is more powerful in smell than the regular variety. In Thai curries, red shallots are indispensable in the preparation of all kinds of curry or chili paste, dipping sauces, spicy salads, and of course, pad thai. Essentially crushed and shredded red shallots make the flavor of pad thai different from other fried noodles influenced by Chinese cooking.

Shallots (hom daeng)

Shallots (hom daeng)

Shallots are also fried into crisp pieces to garnish, adding aromatic flavor to certain dishes as the Thai Chicken Biryani, for exsample. Shallots have to be peeled and sliced into thin pieces, and dried first before frying. They should be deep fried in hot oil over medium heat, stirred occasionally, until golden brown. Drain through a fine wire-mesh strainer and reserve the fragrant shallot oil for other stir-fry dishes. Packaged crisp-fried shallots are available, but of much less aroma than those freshly prepared.

Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

noreply@blogger.com (RUNGCHAI) — Wed, 21 Aug 2013 06:50:00 -0700

Essential Ingredients pad thai

A product made of hydrolyzed proteins mainly from soybeans, peanuts, corns, and artifi-cially adjusted the flavor. There are now five brands of seasoning sauce in Thailand, some of them exported. Seasoning sauce has increasingly found its way into hawkers' kitchens and the households. It is used as a companion to light soy sauce and sometimes oyster sauce to enhance flavors and colors of stir-fried dishes including noodles and rice, broths, and sauces.

Seasoning sauce or hydrolyzed soy sauce (sot prungrot)

This is so because the Thai light soy sauce is very thin, salty but not mellow. However, in recent year there has been expressed concern about consumer safety due to certain chemical byproducts from the hydrolysis of seasoning sauce. If you prefer to avoid the seasoning sauce, in the recipes you may opt for the Chinese light soy sauce which is thicker than Thai light soy sauce, instead.

Salt (kluea) and Salted Chinese Radish (hua chai po)

noreply@blogger.com (RUNGCHAI) — Sun, 18 Aug 2013 17:58:00 -0700

Essential Ingredients pad thai

Salt: (kluea)

Sea salt is used in every recipe in this book. If table salt is used instead, less is needed.

Salted Chinese Radish (hua chai po)

Hua Chai po is a dry-salted Chinese white radish (known in Japan as daikon) which may be available whole(flattened and elongated), shredded, or finely chopped. There are two varieties-salty and sweetened. In fact the sweetened kind is simply made from sugar added in the last two or three days of dry-salted preservation process.

Salt (kluea) and Salted Chinese Radish (hua chai po)

Therefore, the sweetened kind is less salty and slughtly sweetened, whereas the salty kind is very salty and need to be rinsed and drained well before use. Salted Chinese radish is used widely as a flavoring ingredient in mainstream pad thai recipes reflecting Chinese influence, but not at all in regional variants as Pad Mi Korat and Pad Mi Pak Phanang.

Roasted peanuts(thus lisong khua)

noreply@blogger.com (RUNGCHAI) — Sat, 17 Aug 2013 21:51:00 -0700

Essential Ingredients pad thai

Roasted peanuts(thus lisong khua)

Coarsely chopped or crushed roasted peanut is an important flavoring garnish for almost any kinds of pad thai. For a richer and nuttier flavor, it is best freshly made by pad-roasting shelled raw peanuts on low heat until their skins turn oily and evenly golden brown.

Roasted peanuts(thus lisong khua)

Let cool down and skin before crushing them with a mortar and pestle, or grinding in a food processor. Although Thai cooking does not extensively use peanuts, they figure prominently in pad thai and tom yam noodle soups.