I know some of you are a bit confused about PAD being in the news so much lately. Let me reassure you, Pad Thai did NOT take over Bangkok’s Suvarnabhumi Airport. I repeat. Pad Thai, or Thai fried noodles did NOT take over any of Thailand’s airports, nor did it protest anything going on in Thailand at all.

There is Pad Thai and there is PAD Thailand. Pad Thai is the delicious, world-renowned Thai cuisine that sets your stomach straight when you get a craving for amazing Thai food and flavor.

PAD Thailand is the “People’s Alliance for Democracy” that is a political party that has, for a week and with some long-term consequences destroyed Thailand’s tourism and tarnished their image a bit. PAD Thailand’s idea is a good one, but how they went about implementing their protests was pretty hardcore and the country is still reeling from it.

Please, go back to eating pad Thai at your favorite Thai restaurant wherever in the world you happen to be. Pad Thai will do you no harm.

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Sawasdee Ka!

We decided to give away one of our eBooks for free when you purchase the original 101 page Thai food ebook.

Order Joy’s Thai Food Recipe Ebook here!

If you don’t know what an e-book is, it’s simply a Word file with photos and nice formatting converted into an Adobe PDF format that you can read on your computer, PDA, phone, or maybe even your watch. It makes the files easy to read on electronic readers too – you may have heard about Microsoft’s and Amazon’s new readers. They are e-book readers designed specially for reading e-books.

We are giving away a sample PDF file of the first 11 pages of Joy’s Thai Food Recipe eBook below. When you order you’ll receive 2 more free ebooks as well as a Buddhist pendant for your necklace and either two Buddhist bracelets or stickers.

Joy’s Thai Food Recipe E-book Sample, 11 pages, fully illustrated, fully FREE! This is to give you an idea what you’re getting. But there’s more…

If you order the above book you’ll get 2 more eBooks free:

• Joy’s Top 20 Thai Desserts eBook – 42 pages of the best desserts Thailand has to offer!
• Thai Photo Journal – a personal look at some of the amazing Thailand experiences we’ve shared.

and, a Buddhist pendant to wear on your necklace…

and, two woven Buddhist bracelets or stickers (you choose)…

Order here!

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Thick Noodles in Brown Pork Soup in Thai, Gwat Jap Nam Khon

Thick noodle in brown soup

Gwat Jap Nam Khon

ก๋วยจั๊บน้ำข้น

Prepare:

150 g. pork
500 g. pig ribs
300g. pig heart
150g. pig liver
300g. pig intestine
150g. lung
1/2 cup brown sugar
1 piece cinnamon
2 tbsp. instant Palo powder
3 tbsp. crushed garlic
1 tbsp. lightly crushed black pepper
9 crushed coriander roots
6 tbsp. light soy sauce
1/2 tbsp. black and sweet soy sauce
1 tsp. salt
3 boiled eggs
1 bar of chicken blood
1/2 cup sliced tofu
500 g. thick noodle
1/2 cup minced and fried garlic
1 cup sliced scallion and coriander
3 Chinese aniseeds
1 tbsp. corn flour

Cooking Instructions:

1. Clean the pork and pig’s parts very well and leave it drain in the basket.

2. Prepare the brown soup by add the sugar into the pot. Boil on low heat until the sugar get brown and starts to get a little bit burnt with bubbles.

3. After that, add water to half of the pot and wait until it’s boiling.

4. Add pork and pig’s part, Chinese aniseeds, cinnamon, instant Palo powder, black pepper, garlic and coriander root.

5. Wait until it is boiling again, don’t stir.

6. Now lower the heat, add light soy sauce, black and sweet soy sauce, salt.

7. Notice the bubbles on the surface, scoop and throw it away.

8. Boil with low heat for 1 hour. Remember not to stir in the pot. After that, remove the pig’s part and pork out. Then, cut it into a bite size.

9. Add boiled eggs (peeled first) into the soup, bar of chicken blood (cut into pieces first).

10. Add 2 cup of the soup into a different pot. Wait until it’s hot and throw the noodle in. Mix corn flour with cold water and add into the pot.

11. When the soup get thick, remove it from the stove. Pour it in a bowl and add pork, pig’s parts, fried garlic, sliced scallion and coriander. Cut boiled eggs into four pieces and drop it on top of the soup.

12. If you like clear soup, don’t add corn flour.

Today, I picked what I want to eat I wrote about it. Too bad I didn’t have chance to cook any food yet, or I will run to the kitchen and cook it right now. To everyone who is away from home (Thailand), I bet you miss this food.

The best Gwit Jab is in Ubon Ratchathani I assure you!! If you haven’t tried the one in Ubon Ratchathani, don’t give the first place to anywhere yet!!

Note from Vern: The pig parts (heart, liver, intestine, lungs) are optional of course…

(^v^)/ ok?

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หมี่กะทิ Mi Gati

(Noodle and Sweet Curry)

Prepare:

1/2 cup noodle

1/2 cup minced pork

1/3 cup minced tofu

2 cup thick coconut milk

1/2 cup fresh bean sprouts

1 egg

1 tbsp. vegetable oil

3 tbsp. finely cut red onion

1/4 cup fermented soybean

2 tbsp. concentrated tamarind juice

2 tbsp. sugar

2 group coriander

2 tbsp. red chili powder

2 sliced chili pepper

4 pieces lemon

3 of edible inflorescence of a banana plant (sliced)

1 group garlic-like vegetable (cut 1 inch)

Cooking Instructions:

1. Cook the noodle in boiling water. Make sure the water is boiling before you drop the noodle in.

2. Cook an omelet. Make it as thin as possible. Roll and slice it into small pieces.

3. Add coconut milk in the pan. Use medium heat and wait until it is boiling.

4. Add minced pork, tofu, fermented soybean, sugar and tamarind juice, then mix everything well. Cook for 10 minutes.

5. Add sliced omelet and chili powder.

6. When you serve, pour the soup over the cooked noodle. Place garlic-like vegetable, edible inflorescence of a banana plant, bean sprouts, coriander and lemon on a side.

Edible inflorescence of a banana, do you know this one? It is banana flowers with purple color. When you cut it, you will see a very small pistil inside. Peel off the purple petals and clean it very well. When you cut it, the edge will get black. So, to keep it white you should slice it and throw in a bowl of water mix with 1 tbsp. lemon juice.

I don’t know if you have banana tree in your garden or not. We have one back at home and my grandma’s house. Thai people use every parts of the banana tree. We eat the banana, its flowers, spindle of its tree, use leaves to wrap the food and toys. Most people who live in rural area have it planted at there back yard. When we cut down 1 banana tree, we make profit from all parts. Also, people who practiced Thai boxing in the past time, they kicked and punched the whole banana tree down. It worked as a sand bag.

I did kick it one time and I hurt my shin so bad.

Joy \(^v^)/

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ปอเปี๊ยะทอด Popia (Fried Spring Rolls)

Prepare:

1 cup minced pork

1/2 cup minced onion

2 tsp. corn flour

2 tbsp. soy sauce

1/2 tsp. sugar

2 cup vegetable oil

1/2 cup mung bean noodle

1 tbsp. pepper

1/2 cup cooked bean sprouts

28 rice papers to wrap the stuffing

Sauce:

1/2 cup sweet chicken sauce

1 tbsp. minced chili pepper

1 tbsp. vinegar

2 tbsp. roasted peanut (crushed)

1 tbsp. minced garlic

1/2 tbsp. fish sauce

2 tbsp. hot water

Cooking Instructions:

1. Heat the pan and put 2 tbsp. vegetable oil. Wait until it’s hot.

2. Add minced onion and cook for 3 minutes. Then, add minced pork.

3. Add some amount of water if it gets too dry. Cook the pork for 8 minutes.

4. Add soy sauce, pepper, sugar, mung bean noodle and bean sprouts. Mix well.

5. Turn off the fire.

6. Drop one piece of rice paper into a bowl of water and remove quickly. Leave it dry out.

You can rest it on the sieve or basket to let the water dry out.

7. When the paper is soft and sticky enough, that it will stick together when you roll, put 3 tbsp. of stuffing from step 4 and roll it.

8. Roll it half way first, fold both sides to close the both end and then keep rolling it until the end of the paper. Continue doing it until you finish 28 papers.

9. Deep fry the spring rolls until it turns gold.

10. Mix all the sauce ingredients together and taste it the way you like, sweet and sour will be great.

11. Serve with lettuce, coriander, sweet basil, and mint.

I know spring roll is one of your favorites. It’s my favorite too and I’m going to have spring rolls for lunch tomorrow. It’s very easy to make but you may need to be patient. Make sure you don’t soak the rice paper too long because it will be not be flexible and get rip easily when you try to wrap it. When you leave it dry out, try to pull it apart gently. If the paper does not rip, then it is ready to wrap.

If you don’t like it fried, you may consider this.

Cut pork and cook in boiling water. Crush the pork until the meat gets soft. Mix it with cooked bean sprouts. Prepare ready-to-eat noodle. Now, arrange them on the soft and flexible rice paper. Add cooked shrimps, if you like. Add mint, sweet basil, coriander and lettuce. Roll it the same way as above. Cut the roll in to the right bite.

Serve with the same sauce as above. This one is known as Vietnamese rolls. We have it in Ubon Ratchathani, Mukdaharn, as I know.

I got the rice paper from Tesco and Big C shopping mall. It has round shape in green package which you can see through.

Have fun!!!

Joy… \(^v^)/

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ผัดไทย Pad Thai (Thai Style Noodle Stir-Fry)

Prepare:
14 big shrimps (peeled, de-veined and cooked)
2 handful thin noodle
3/4 cup cut yellow tofu
3 tbsp. good quality dried shrimp
1/4 cup salted radish (minced)
1/4 cup vegetable oil
1/2 tsp. vinegar
1 tbsp. water
1/4 cup a garlic-like vegetable of the genus Allium (cut 1 inch)
2 duck’s eggs
1 cup bean sprouts
1 tbsp. sliced red onion
1 tbsp. minced garlic
1 tsp. dried red chili powder
2 tbsp. roasted peanut (crushed)
1 tsp. sugar

Pad Thai Sauce:
1/2 cup vegetable oil
3 tbsp. minced red onion
3 tbsp. minced garlic
1/2 cup palm sugar
1/3 cup good quality fish sauce
1/2 cup concentrated tamarind juice

Cooking Instructions:

1. Heat the pan and add vegetable oil. When the pan is hot, add 3 tbsp. minced red onion and 3 tbsp. minced garlic. Fry until it turns gold. Gold pad Thai is good pad Thai. Be careful, it will be bitter if you put max heat and burn it.

2. Add palm sugar, fish sauce, concentrated tamarind juice. Boil until it gets thick.

3. Remove from the stove.

Next, we will cook the pad Thai noodles.

1. In a different pan, heat the pan and add vegetable oil. When the pan is hot, add red 1 tbsp. sliced onion and garlic. Fry until it has aromatic smell.

2. Add tofu, salted radish and dried shrimps.

3. Now, add noodle and water. Mix well then add vinegar.

4. Pour pad Thai sauce we prepare from before. Add as much as you like. Make sure you don’t add too much because the noodle will be too wet and overcook.

5. Then, make a quick stir. If you like bean sprouts and the genus Allium to be cooked, add it in this step.

6. Turn off the fire. Arrange the noodle on a plate. Put dried chili pepper, sugar, roasted peanut, fresh bean sprouts and the genus Allium on a side.

Oy!!!! I forgot to add shrimp!!

You can put them after any step above, because it was already cooked. I’ll put them like a pyramid on top of my Pad Thai. Another option for Pad Thai, make an omelet from duck’s eggs. Make it as thin and as big as possible. Put the noodle in the middle of the omelet. Fold four sides then put another plate on top. Turn it upside down. Decorate it with bean sprouts, the genus Allium or scallion, dried chili powder, sugar, peanut, and one piece of lemon.

We called this Pad Thai with omelet in Thai language, “Pad Thai Kai Ho”. Pad Thai is a classic Thai Food dish and one that we eat a lot – a couple times per month. Tourists, when they come to Thailand know “Pad Thai” from the Thai food restaurants in their home country. They always seem to know to order this dish!

My Pad Thai YouTube Video >

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ก๋วยเตี๋ยว Gwit Diow (Soup Noodle)

ก๋วยเตี๋ยว

Gwit Diow

(Soup Noodle)

Prepare:

1 cup pork’s bone

4 meat balls (cooked)

2 cup water

1/2 tsp. salt

1 cup sliced radish

2 tbsp. soy sauce

1 tbsp. light soy sauce

1 tbsp. sliced scallion

1 handful bean sprouts

1/2 cup cut morning glory

1 handful noodle

1 tbsp. fry garlic

1 tbsp. pepper

1 tsp. pickled radish (optional)

Cooking Instructions:

1. Boil 2 cup of water with pork’s bone and radish. Add salt and cook for 30 minutes.

2. Put soy sauce, light soy sauce, pepper.

3. In a different pot boil the water. When it’s boiling, throw noodle cook for a few second then remove to

the bowl.

4. Put morning glory and bean sprouts. Count a quick 1-2-3 then remove to the bowl.

5. Mix fry garlic with pickled garlic. Put it over top of the noodle.

6. Adjust the meat balls on a side (cooked beef, pork or chicken are your choice)

7. Now, pour the soup in the bowl and sprinkle the scallion.

If you want it in brown soup, you should put 1 tbsp. of Chinese five-spice blend or Pae-lo powder, LOBO brand.

Easy isn’t it?

Someone asked me what kind of food that Thai people eat for breakfast. I don’t think we have the food pattern for breakfast. My family eats almost anything in the morning. Jasmine rice with fried egg or omelets with soy sauce are our first choice because it takes a short time to make. Kao Tom (rice soup), sticky rice and BBQ pork or kaoji are the kind of food I saw people sell in the early morning.

I think Thai people will eat any kinds of food for their breakfast.

At 4 or 5 am, in some family, they will wake up and prepare food to offer the monks, who will walk around the town about 5.30- 6.30am of everyday. The food we cooked to offer the monks based on what our passed away relatives liked to eat and we saved some of those food for the breakfast. That is for a special occasion though. (We offer food to the monks everyday, every full moon, yearly on their birthday, weekly on the day they were born depends on each family routine.)

Joy \(^o^)/

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Thai Food Recipe: ยำวุ้นเส้น Yum Woon Sen (Cellophane Noodle Spicy Salad)

ยำวุ้นเส้น
Yum Woon Sen
(Mun Bean Noodle Spicy Salad)

Prepare:

1/2 minced pork
1/2 cup seafood (optional)
1 cup mung bean noodles (bean thread noodles)
2 tbsp. sliced onion
2 tbsp. sliced tomato
3 tbsp. scallion (cut 1 inch)
3 tbsp. Chinese celery (cut 1 inch)
2 tbsp. chopped carrot
1/2 tsp. salt

Prepare sauce:

2 tbsp. chopped red chili pepper
1 pickled garlic (sliced) with 1 tbsp. juice
7 tbsp. lemon juice
5 tbsp. fish sauce
1 tsp. sugar
2 crushed coriander roots

Cooking Instructions:

1. Boil minced pork and seafood in 1/2 cup of water for 5 minutes. Add salt.

2. While the pork is being cooked, soak mung bean noodles until it’s soft.

3. In a different pot, add water and wait until it’s boiling. Then, drop mung bean noodles and leave it for 3 seconds. Next, drain and leave it in a bowl.

4. Prepare the sauce, mix chopped red chili pepper, pickled garlic and its juice, lemon juice, fish sauce, crushed coriander roots and sugar altogether.

5. In the pot with minced pork, add the sauce from number 4 and mung bean noodle. Put Chinese celery, scallion, onion, tomato and carrot. Mix well.

6. Dress with lettuce, sliced cucumber and tomato.

Today at lunch, I made our Thai food favorite, Yum Woon Sen, again after a long time. I like to add a lot of vegetables and make it sour and spicy as usual. The color is so red because I crushed the pepper real good. To make it red like in the picture but keep the same spicy level, you should cut the red pepper in half and then throw away the seed. Some restaurants in Thailand use hot sauce to make it red, but I never try it. I think the hot sauce make Yum Woon Sen taste strange.

Joy^^

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