Thai Food Recipe: Pad Hed Sator (Fava Beans and Mushroom Stir Fry)

Fava Beans and Mushroom Stir-Fry in Thai, Pad Hed Sator


1 cup sator (fava beans)
2 tbsp. sliced chili peppers
1 cup mixed mushroom (or any kind)
½ tsp. sugar
1 tbsp. vegetarian sauce
½ tbsp. soy sauce
1 tbsp. olive oil


Cooking Instructions:

1. Clean and cut the mushroom in half. Crack all of the sator open and clean very well.

2. Heat and pan and put olive oil. Wait until it’s hot and then put minced chili pepper.

3. Add mushroom, soy sauce, vegetarian sauce, sugar and some small amount of water.

4. Cook the mushroom for 7 minutes.

5. Next, put sator and mix well.


If you don’t like the strong smell of sator, slice it thinly and wash with water for a couple times. However, we really like it when the sator is cooked for only few seconds. That makes it crunchy. 🙂 Don’t get addicted like us!

Sawasdee Ka - Joy

Thai Food Recipe: Tao Huu Song Krueng

Tao huu song krueng - Fried bean curd dressed with oyster sauce and shitake mushrooms.

Thai Food Recipe: Tao Huu Song Krueng

(Fried Bean Curd Dressed with Oyster Sauce)

Tao Huu Song Krueng

(Fried Bean Curd Dressed with Oyster Sauce)


1 cup bean curd
1 group scallion (cut 1 inch)
1 group Chinese celery (cut 1 inch)
1/2 cup minced pork
1/2 cup sliced carrot
1/2 cup corn flour
1/2 cup shitake mushroom
1/4 cup asparagus (cut 1 inch)
1 tbsp. minced garlic
1 sweetbell pepper (sliced)

1 tbsp. fish sauce
2 tbsp. oyster sauce
1 tbsp. soy sauce
vegetable oil

Cooking Instructions:

1. Dissolve corn flour with 1/4 cup of water.

2. Dip bean curd in mixed corn flour. Fry it until it has yellowish color.

3. Put fried bean curd in a strainer.

4. In the pan, put 1 tablespoon of olive oil. Fry minced garlic and then put mince pork. Cook for 5 minutes.

5. Next, add fish sauce, oyster sauce, soy sauce. Put carrot, scallion, chinese celery, asparagus, shitake mushroom. Pour the mix 1/2 cup corn flour with 1/2 cup of water in the pan. Stir until the sauce get thick.

6. Turn off the fire. Dress the sauce mixed from number 5 over fried bean curd.

Sawasdee Ka - Joy

Thai Herbs: King Dong Pickled Ginger

Thai Hurbs: King Dong (Pickled Ginger)

King Dong
(Pickled Ginger)


1 kg. young ginger
4 cups water
3 tbsp. salt
3 lemon limes
1 cup vinegar
2 cups sugar

Cooking Instructions:

1. Peel the ginger and slice it very thin. Soak it in water mixed with 2 tbsp. of salt for 20 minutes.

2. After that, remove the ginger from the salted water. Squeeze it and drain.

3. Put lemon juice over the ginger. This way will make the ginger pink.

4. Next, boil vinegar, 1 tbsp. of salt and sugar together. When it’s boiling, turn off the fire and leave it cool off.

5. Arrange the ginger in a clean bottle. Pour the juice made from number 4 on it and seal the bottle. Keep it in the bottle for 1 week. Then it will be ready to eat.

Now, we have pickled ginger to eat with I-saan sausage that we made from yesterday. In Thailand, well actually in Ubon Ratchathani where I used to live, they put pickled ginger in my spicy squid salad and yum woon sen. I always asked them to put a lot. Yummy!! Fresh ginger is also good with I-saan sausage.

Thai Vegetarian Food: Kao Pad Puehk

Thai Vegetarian Food: Kao Pad Puehk (Fried Rice with Taro)


2 cups steamed rice
1/2 cup steamed taro (cut into small pieces)
2 shitake mushrooms (cooked then sliced)
1/4 cup sliced carrot
1/4 cup cut baby corn (cooked)
1/4 cup boiled peanut
1/4 cup Chinese celery
1 tbsp. soy sauce
1 tbsp. vegetarian sauce
1/4 tsp. salt
1 tsp. sugar
1/2 tsp. Thai pepper
1 tbsp. olive oil

Cooking Instructions:

1. Heat the pan then put olive oil. Wait until it’s hot.

2. Add steamed rice, peanut, corn, carrot, shitake mushroom and then mix well.

3. Put soy sauce, vegetarian sauce, salt, sugar, Thai pepper, steamed taro and Chinese celery.

4. Mix it altogether. Adjust the taste as the way you like.



Cool off the steamed rice before cooking.

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😛 Joy