Pad Thai: Thai Style Noodle Stir Fry
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!
Thai Food Recipe: Gwit Diow Soup (Noodle)
ก๋วยเตี๋ยว Gwit Diow (Soup Noodle)
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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^)/
Thai Food Recipe: Yum Woon Sen (Spicy Glass Noodle Salad)
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^^
Thai Food Recipe: Pad Woon Sen Glass Noodles Stir Fry
Thai Food Recipe: ผัดวุ้นเส้น Pad Woon Sen
(Glass Noodle Stir-Fried)
ผัดวุ้นเส้น
Pad Woon Sen
Glass Noodle Stir-Fried
Prepare:
1 cup big shrimp (peeled, de-veined and cooked)
1 cup cooked shitake mushroom
1 group Chinese celery (cut 1 inch)
1 group scallion (cut 1 inch)
9 oz. glass noodle (bean vermicelli)
½ cup bean sprouts
2 tbsp. soy sauce
1 tbsp. fish sauce
4 tbsp. oyster sauce
1 tbsp. minced garlic
1 tbsp. olive oil
½ cup water
Cooking Instruction:
- Soak glass noodle in water for 3 minutes.
- Drain in a sieve. Cook the noodle in boiling water for 2 seconds and drain it again.
- Mix soy sauce, fish sauce and oyster sauce together in one cup.
- Put olive oil in a hot pan and fry minced garlic until it turns little yellow.
- Add shrimp and shitake mushroom. Put the mixed sauce and stir.
- Now, lower the fire, add noodle and then mix with the sauce until the noodle turn even brown.
- Add Chinese celery and scallion.
Serve when it’s hot with fresh bean sprouts on the side.
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