rad na ta-lay pong karee

Thai Recipe Ingredients

* 200 grams wide rice noodle
* 5-8 medium-sized shrimps, cleaned, shelled
* 150 grams scallop, cleaned
* 200 grams squid, cut into well pieces
* 1/4 cup soup (or water)
* 3 tablespoons minced garlic
* 1 tablespoon curry powder
* 1 onion, cube (small)
* 1 cup of cube red+green chili pepper
* 1 teaspoon oyster sauce
* 1.5 tablspoons soy sauce
* 1 tablespoon roasted chili paste oil
* 1 tablespoon sugar
* 1 teaspoon ground pepper
* 2 tablespoons corn starch diluted in water
* 1 egg, beaten
* scallion sliced diagnally, for garnishing
* celery leaves, for garnishing

Thai Food Preparations

1. Heat oil in a wok over medium heat. Add wide rice noodle and fry until golden and crispy. Remove, drain and arrange in the serving plate.

2. Mix together the beaten egg, seasoning sauce, soy sauce, roasted chili paste oil, sugar and ground pepper ("Egg Sauce"). Stir until all mixed well.

3. Heat oil in a wok over high heat. Add shrimps, scallop and squid then stir until nearly cooked. Add the mixed egg sauce (prepared in step 2), onion, chili peppers and soup. Stir quickly until all ingredients cooked. Lastly thicken it with the prepared diluted corn starch. Remove from heat.

4. Pour the thicken soup over prepared noodles, garnish on top with sliced scallion and celery leaves and serve immediately.

pla-dook pad ped

Thai Recipe Ingredients

* 800 grams catfish, clean and sliced into well pieces

* 5-10 chilies, crushed

* 3 red chili peppers, sliced

* 50 grams sweet basil leaves

* 20 grams peppercorn

* 50 grams wild ginger, finely sliced

* 1/2 cup sliced lemongrass

* 2 red shallots

* 1 tablespoon chopped garlic

* 1 teaspoon kaffir lime rind

* 1/2 teaspoon shrimp paste

* 2-3 coriander roots

* 1 teaspoon sugar

* 1 teaspoon fish sauce

* cooking oil

Thai Food Preparations

1. Grind garlic, red shallot, lemongrass,coriander roots chili, kaffir lime rind and shrimp paste in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat oil in a wok over medium heat. Add chili+garlic mixture (prepared in 1st step). Stir until golden and aromatic. Then add sliced catfish and continue stirring until nearly done.

3. Add wild ginger, red chili pepper and pepper corn. Season with sugar and fish sauce. Then add sweet basil and stir until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Serve immediately with hot steamed rice.

tom-yum pla sa-lid

Thai Recipe Ingredients

* 4-6 snakeskin gourami fish, cleaned

* 2 stalk of lemongrass (lightly pounded and cut into 2" long)

* 3 kaffir lime leaves

* 5 small pieces of galangal

* 10 mushrooms, cleaned and cut into well pieces

* 5 tomatoes

* 5 fresh chilies, smashed

* 2 dried chilies

* 2 tablespoons garlic, smashed

* 2 tablespoons red shallots, smashed

* 3 tablespoons lime juice

* 2 tablespoons fish sauce

* 3 cups soup (or water)

* coriander leaves (for garnishing)

Thai Food Preparations

1. Heat oil in a wok and fry the cleaned fish until cooked. Remove, drain and cut into pieces. Set aside.

2. Heat soup (or water) in a pot over medium heat. Add garlic, red shallot, lemongrass, galangal and kaffir lime leaves.

3. Wait until boiling, then add mushroom, tomatoes and fried fish. Stir until all ingredients mixed well. Remove from heat.

4. Season with fish sauce, lime juice and fresh chili. Transfer to a serving bowl. Garnish on top with coriander leaves and dried chili. Serve immediately with hot steamed rice.

tom kem pla-too

Thai Recipe Ingredients

* 5-8 mackerel fish, cleaned

* 6 garlic cloves

* 10-15 peppercorns

* 4-6 coriander roots

* 5-10 red chilies

* 1 piece ginger, smashed

* 1 teaspoon sugar

* 1 tablespoon tamarind concentrate

* 1 tablespoon fish sauce

* 2 tablespoons black soy sauce

* 1 teaspoon salt

* 1 cup water

* cooking oil

Thai Food Preparations

1. Grind garlic, peppercorns, coriander roots and salt in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat oil in a wok over medium heat and add the ground mixture (prepared in the 1st step). Fry until aromatic then add some water.

3. Add sugar, black soy sauce, tamarind concentrate, ginger and chilies. Stir fry until all ingredients mixed well. Add prepared mackerel fish and turn to low heat. Let simmer for at least 30 minutes.

4. Transfer to a serving bowl (or plate). Garnish on top with coriander leaves. Serve immediately with hot steamed rice.

pad gang-pah moo nor-mai

Thai Recipe Ingredients

* 300 grams pork, cut into well pieces

* 100 grams bamboo shoots, cut into pieces

* 3 tablespoons red curry paste

* 1/2 cup holy basil leaves

* 3 kaffir lime leaves

* 1 teaspoon sugar

* 2 tablespoons fish sauce

* water

* cooking oil

Thai Food Preparations

1. Heat oil in a wok over medium heat. Add red curry paste and stir until aromatic. Then add pork and stir until nearly done.

2. Add bamboo shoots, kaffir lime leaves and some water.

3. Wait until boiling again, season with sugar and fish sauce. Then add holy basil leaves, and stir until all mixed well. Remove from heat.

4. Transfer to a serving plate. Serve immediately with hot steamed rice.

Gang-Leung Nor-mai

Thai Recipe Ingredients

* 300-500 grams any fish, clean and sliced into well pieces

* 200 grams bamboo shoots, clean and sliced

* 4 tablespoons tamarind concentrate

* 1 tablespoon lime juice

* 1 tablespoon sugar

* 1 tablespoon fish sauce

* 2 1/2 cups water

Yellow Curry Paste Ingredients

* 6 dried red spur chilies, seeded and soaked

* 5 fresh red chilies, sliced

* 1/2 tablespoon fresh tumeric, sliced

* 1 tablespoon garlic, sliced

* 1/2 tablespoon shallots, sliced

* 1/2 tablespoon salt

* 1 1/2 tablespoon shrimp paste

Thai Food Preparations

1. Grind garlic, red shallot, fresh and dried chilies, tumeric, salt and shrimp paste in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat water with the yellow curry paste (already prepared step 1) in a pot until boiling, then add fish. Leave and do not stir it until nearly done, otherwise the soup will have bad smell.

3. Wait until the soup is boiling again, add bamboo shoots. Then season with tamarind concentrate, lime juice, sugar and fish sauce. Stir until all mixed well. Remove from heat.

4. Transfer to a serving bowl. Serve immediately with hot steamed rice.

nam moo

Thai Recipe Ingredients

* 900 grams pork

* 1/2 cup cooked sticky rice

* 2 tablespoons salt

* 2 tablespoons sugar

* 2 tablespoons chopped garlic

* 1 cup cooked pork skin, sliced into thin, long pieces

* 10-15 chilies

* 1/2 teaspoon sodium nitrate

* plastic bags and plastic bands

Thai Food Preparations

1. Wash and rub the pork dry. Then put it in the blender.

2. In a big bowl, mix together minced pork, salt, cooked sticky rice, sodium nitrate, sugar, pork skin and chopped garlic. (for spicy taste, you may also add chili into the mixture)

3. Knead with hand until all indredients mixed well. Then put the mixture in the plastic bag and tie with plastic bands (quantity packed depends on the serving amount). Let fermented for at least 2 - 4 days .

4. Bring the sour pork to deep fry or grill on charcoal then serve with fresh vegetables (cabbage, ginger, spring onion, and coriander leave). You may also use the sour pork to cook other thai dishes such as Thai fried rice with sour pork, Thai sour pork salad, etc.

miang ta-lay

Thai Recipe Ingredients

* 8 - 12 medium-sized shrimps, cleaned, shelled, and deviened
* 2 medium-sized squids, cleaned and cut into well pieces
* 15 - 20 green mussels, cleaned and shelled
* 1/2 cup tomato, cube
* 1 cup red shallot, finely sliced
* 5 teaspoons lime juice
* 1/4 cup chili, finely sliced
* 1 cup sugar
* 1/3 cup fish sauce
* 2 tablespoons garlic, finely chopped
* 500 grams wide rice noodle
* fresh vegetable, cleaned (chinese cabbage, mint, coriander leaves, etc)

Thai Food Preparations

1. Heat oil in a wok over medium heat. Add garlic and stir until aromatic, then add shrimp, squid and green mussel. Continue stirring until nearly cooked.

2. Season with sugar and fish sauce. Then add red shallot and stir until the sugar is well dissolved. Remove from heat and transfer to a serving bowl.

3. Wash wide noodle with warm water (remove excess oil). Then cut it into 2"x2" and b lanch with hot water until soft. Set aside and transfer to a serving plate.

4. In a medium-sized bowl, prepare sauce by mixing together lime juice, cube tomato and chopped chilies. Stir until all ingredients mixed thoroughly. Adjust the taste according to your desire and transfer to a dipping sauce bowl.

5. Arrange fresh vegetables in a serving plate. Served with stir fried meat, wide noodle and dipping sauce. Apart from serving separately, you may wrap the fried seafood and sliced vegetable with wide noodle (bite-sized pieces) and served with dipping sauce.

peek kai tod ta-krai

Thai Recipe Ingredients

* 350 grams chicken wing (or chicken), Cut into well pieces
* 1-2 tablespoons baking powder
* 2-4 stalks lemongrass, cut into 2"-3" long
* 8-12 Kaffir lime leaves, torn
* 2 tablespoons oyster sauce
* 2 tablespoons seasoning sauce
* 1/2 tablespoon black peppercorn
* 1 tablespoon sugar
* cooking oil
* Chili sauce for chicken (or tomato sauce)

Thai Food Preparations

 1. Grind chopped lemongrass with black peppercorn in a mortar and pound until mixed thoroughly (or using food processor). Then bring it to mix together with all ingredients (except oil and chili sauce), and marinate the chicken wing (or chicken) at least 30 minutes in the refrigerator.
2. Heat oil in a wok over medium heat. Add lemongrass and kaffir lime leaves and fry until cooked throughly. Remove,drain and set aside.
3. Then add chicken wing and fry until golden and crispy. Remove and drain.
4. In a serving plate, arrange fried chicken wing with fried lemongrass/ kaffir lime leaves. Serve immediately with hot steamed rice and chili sauce (or tomato sauce).

moo-sub neung kai-kem

Thai Recipe Ingredients

* 450 grams minced pork
* 100 grams minced shrimp
* 5 salted Egg Yolks
* 1 tablespoon chopped garlic
* 1 tablespoon chopped coriander root
* 1 teaspoon ground pepper
* 1 tablespoon seasoning sauce
* 1 tablespoon soy sauce
* 1 tablespoon oyster sauce
* Worcester sauce (Served as dipping sauce)
Thai Food Preparations
1. Grind coriander root, garlic and pepper in a mortar and pound until mixed thoroughly (or using food processor). In a big bowl, mix together the coriander root + garlic + pepper mixture with minced pork, minced shrimp, soy sauce, and oyster sauce. Let marinate for 30 minutes
2. Spoon the mixture 2 tbsp; shape into small patties about 3" in diameter. Then put the salted egg yolk on top of the patties.
3. Heat water in a steamer. Wait until boiling, then place the prepared pork and turn down to medium heat. Steam for 15 minutes or until cooked.
4. Remove from heat. Sprinkle with coriander leaves. Serve immediately with worcester sauce and hot steamed rice.

pla-too tom yum

Thai Recipe Ingredients

* 2-4 Mackerel Fishes, cleaned

* 1 stalk of lemongrass (lightly pounded and cut into 1" long)

* 1 medium piece of galangal

* 1 coriander root

* 2 red shallots

* 8-10 black peppercorns

* 3-5 chilies

* 2 cups vegetable stock (or water)

* 1 tablespoon fish sauce

* 2 tablespoons lime juice

* 1 teaspoon sugar

* sweet basil leaves (for garnishing)

Thai Food Preparations

1. Grind lemongrass, galangal, coriander root, chili and red shallot in a mortar and pound until mixed thoroughly (or using food processor).

2. Heat vegetable stock or water in a pot, then add spice mixture (prepared in step 1) and keep stirring it. Wait until boiling then add mackerel fishes. After the fishes are cooked, remove from heat.

3. Season with fish sauce and sugar as desired.

4. Transfer to a serving bowl. Sprinkle with sweet basil leaves and serve immediately with hot steamed rice

tom hed-hom

Thai Recipe Ingredients

* 4-6 medium-sized shrimps, cleaned, shelled and deviened

* 100 grams squid, scored and sliced

* 100 grams chicken, cut into well pieces

* 5-8 dried shiitake mushrooms

* 200 grams lettuce, cut into pieces

* 1 spring onion, cut into 1" long

* 1 tablespoon chopped garlic

* 1 tablespoon chopped red shallot

* 1 tablespoon soy sauce

* 1 teaspoon oyster sauce

* 1 tablespoon fish sauce

* 1/2 teaspoon sugar

* 1/4 teaspoon ground black pepper

* cooking oil

* 6 cups chicken stock (or water)

Thai Food Preparations

1. Soak dried shiitake mushrooms in water until soft. Remove, drain and cut off stems. Then cut into well pieces.

2. Heat oil in a wok over medium heat. Add chopped garlic and red shallot. Stir until golden and fragrant. Then add chicken and stir fry until the chicken is almost done.

3. Add chicken stock (or water) and wait until the soup starts to boil. Add shiitake mushrooms and wait for 15 minutes.

4. Add shrimp, squid, spring onion and lettuce. Wait until all cooked, then season with oyster sauce, soy sauce, sugar and fish sauce. Remove from heat.

5. Transfer to a serving bowl. Sprinkle with ground black pepper and serve immediately with hot steamed rice

pla pad sa-tor

Thai Recipe Ingredients

* 1 fish (any meaty white fish) weight 600-800 grams
* 100 grams stink bean
* 5 red shallots, sliced
* 8-10 red/green chilies
* 1 1/2 teaspoon shrimp paste
* 1 tablespoon fish sauce
* 1 teaspoon sugar
* 1/2 teaspoon lime juice
* 2 tablespoons water
* cooking oil (for deep fry and stir fry)

Thai Food Preparations

1. Clean the fish and slice into well pieces.
2. Grind chilies, red shallots and shrimp paste in a mortar and pound until mixed thoroughly (or using food processor).
3. Heat oil in a wok over medium heat. When oil is hot, add sliced fish and deep-fry until cooked. Remove, drain and set aside.
4. Remove oil from the wok, leave only 2 tablespoons for stir fry process. Over medium heat, add shirmp paste mixture (prepared in step 2) and stir until aromatic. Then add water, stink beans and stir until nearly done.
5. Turn up to high heat, add fried fish and season with fish sauce, sugar and lime juice. Stir quickly until all ingredients mixed well. Remove from heat.
6. Transfer to a serving plate. Serve immediately with hot steamed rice.

kao pad moo

Thai Recipe Ingredients

* 1 cup cooked rice
* 200 grams pork, cut into well pieces
* 1 egg
* 2 tablespoons onion, sliced
* 50 grams chinese kale, sliced
* 1 spring onion, cut into 1" long
* 1 teaspoon chopped garlic
* 1/2 teaspoon sugar
* 1 tablespoon fish sauce
* 2 tablespoons cooking oil
* 1 cucumber, sliced
* 1 lime, wedged
* chopped chili in fish sauce

Thai Food Preparations

1. Heat oil in a wok over medium heat. Add chopped garlic, stir until fragrant. Then add pork and stir until nearly cooked.
2. Add chinese kale and stir for a while. then add cooked rice and continue stir frying.
3. Move ingredients aside and crack egg into the wok. Stir to cook and break up the egg. When egg is nearly cooked, stir fry again.
4. Add sliced onion and spring onion. Season with sugar and fish sauce. Turn up to high heat and stir quickly until all mixed well. Remove from heat.
5. Transfer to a plate. Sprinkle with spring onion, and pepper on top. Place cucumber and lemon besides the fried rice. Serve immediately with chopped chilies in Fish Sauce
Note : Thai people love to serve Fried Rice with chopped chilies in Fish Sauce for better taste.

massamun neur

Thai Recipe Ingredients

1.  400 grams beef, cut into well pieces
2.  1/2 cup coconut milk
3.  2 tablespoons sugar
4.  1/2 tablespoon salt
5.  1 cup potato, peel and cut into big chunks
6.  1 tablespoon masaman curry paste
7.  1 tablespoon tamarind
8.  1 cinnamon stick l
9.  1/4 cup cashew
10.  2 pinches cardamom
11.  2 leaves bay leaf

Note : Instead of Beef, Other meats (chicken, Lamb, etc.) can also be used.

Thai Food Preparations

1. Heat coconut milk and masaman curry paste in a pot over low heat, and stir until you see the red oil bubbling up (about 5 minutes).

2. Add the meat and continue stirring. Add half a cup of water or enough cover all the meat.

3. Add the rest of ingredients, except for potatoes, onion and cashew. Stew for 40 minutes or until beef is getting tender.

4. Add onion, potatoes, and cashews. Let simmer for 30 minutes more (during simmering, if the liquid is very low, add more water). Transfer to a serving bowl.

yum woon sen

Thai Recipe Ingredients

* 10 medium size shrimps

* 100 grams ground pork

* 40 grams mushroom

* 20 grams chinese celery, cut into 1" long

* 1 onion, sliced

* 2 tomatoes, sliced

* 20 grams shallot, sliced

* 6 chilies, coarsely chopped

* 40 grams glass noodle

* 4 tablespoons fish sauce

* 1 tablespoon sugar

* 5 tablespoons lime juice

Thai Food Preparations

1. blanch pork and shrimp in boiling water, drain

2. blanch mushroom and glass noodle until soft, set aside

3. Mix all ingredients in a big bowl, then season with fish sauce, sugar and lime juice . Transfer to a serving dish. Serve immediately with fresh vegetable such as cabbage, cucumber, string bean, etc.