Stir fried spicy flat rice noodles with shrimp (Sen Yai phad kee mow koong)

This is a lovely spicy dish that always fills my stomach without needing rice.  This combination with the fresh chilli gave me loads of energy.  Who like spicy Thai food should not miss this dish at all.

  • 4 Straw Mushrooms (option)
  • a handful Basil leave
  • 150 grm Flat Rice Noodle
  • 5 Shrimps (shelled and cut on the back, remove the black line out)
  • Baby Corns (cut)
  • 2 Kaffir Lime Leaves
  • 1 Tbsp. Dark Soy Sauce
  • 2 Tbsp. Vegetable Oil
  • 1 Tbsp. Shredded galangal 
  • 1 Tbsp. Green pepper corn
  • ½  shared Green Pepper (option)
  • ½  shared Red Pepper (option)
  • 1 Tbsp. Fish Sauce
  • 1 Tbsp. Oyster Sauce
  • ½  Tbsp. Minced Garlic
  • 1 Tbsp. Sugar
  • 1 Tbsp. Red Hot Chili (Finely chopped)
1. Turn on the stove with medium heat with wok add oil and garlic, red hot chili and onions.
2. Add baby corn, red-green pepper, galangal, green pepper corn, mushroom and stir to combine well.
3. Add shrimp and stir until cooked.  
4.Then add noodle and seasoning with oyster sauce, fish sauce, sugar and black soy sauce
5. Add with basil and served hot.

Kha-nom Jeen Nam Ya Par (Thai fresh rice noodles with Thai fish curry sauce)

Kha-nom Jeen Nam Ya Par or "Thai fresh rice noodles with Thai fish curry sauce" A dish most commonly known in the northeastern I-san region of Thailand, fresh rice noodles with Thai fish curry sauce style of food is traditionally served in large quantities for whole families. Variations can be seen in the way minced chicken is used instead of fish, or how some people prefer a vegetarian alternative with crunchy vegetables and alternative to fish sauce. A very versatile choice of food, Kanom Jeen Nam Ya Par is often served with a side dish of vegetables consisting of pickles sour mustard, bitter melon, water spinach(morning glory) and plenty of green beans and beansprout, which are mixed into the noodle and sauce to create a smooth yet crunchy combination of flavors.

Koong Kra-Beuang (Tiles shrimp)

Crispy Thai Shrimp Pancake or “Koong Ka-Beung “  The nature of this dish is crispy outside and soft inside.   Favorite menu of snacks, crispy skin enjoy for bites. The filling is also full of tender and crispy and you will like it.  These dish make a great lunch or snack with a little bowl of plum sauce.  Probably cannot find on the street.  But you might see in Thai Restaurant or the hotel restaurant etc.   

Pla Tab-Tim Thod Ka-tiem prik Thai (Crispy Red Tilapia fry with garlic pepper)

This crispy and aromatic fish recipe is great for those who enjoy and love the taste of fish. And it has turned out to be one of my favorite recipes. This recipe can be prepared as an appetizer, or a whole meal if desired…well have a lot of order for our restaurant (hotel restaurant) if you interesting water fish is cheaper than other sea fishes. What I post today is water fish called “ Red Tilapia" in Thai called "Pla Tab-Tim"  If you are in Thailand or in any Thai Restaurant you can find this menu by calling "Pla Thod Ka-tiem" for shot word. For full calling is "Pla Thod Ka-tiem prik Thai" let's try.. ^ ^
let's go for recipe....

Phad Krapaow Mou Krob (Stir-fried Crispy Pork with chilies and holy basil)

One of the most popular dishes on street food vendors is “Stir-fried Crispy Pork with chilies and holy basil" In Thai called "Phad Krapaow Mou Krob". (Please follow the link for see how to make crispy pork) There are any versions such as minced pork, chicken, beef, Shrimp, Squid, Seafood, Preserved Egg etc.. There are no so hot and you can ask for more or less chili and It is served on hot streamed  rice and most of the time we loved to topped with a fried egg. Though usually you have to ask for this  "khai dow" and you will have to pay extra about  5-10 THB. Without the fried egg, you might still be able to find this dish for 30-40 baht..but this price is not for the Patong  Beach. ;P

Eat Thai to Stay Healthy and Keep Slim

A guest posted by Oi Cheepchaiissara

People often ask me why so many Thais remain thin despite our very obvious passion
for food. In fact, this used to puzzle me, too, until I started researching and writing
my books on Thai cooking. The answer is now clear: it's the ingredients, it's the
preparation, it's the way we cook, and it's the way we eat. Let me explain!

First, I must warn you that my remarks are all about traditional Thai cooking, with
just a few minor variations to accommodate Western taste. I am not referring to any of
the current fads that you'll currently find in Bangkok, where thin teenagers are turning
into plump adults on a diet of hamburgers, Coca Cola and Krispy Kreme doughnuts.
Yes, obesity is becoming more prevalent in Thailand, but it's mainly because the
lifestyle has become more westernised. Fortunately, the majority retain their figures
by eating traditional foods.

It's the ingredients
In Thailand we're fortunate to have a huge variety of fruit and vegetables. This means
we can buy them fresh, rather than eating, say, peaches or pears preserved in syrup.
We also like to choose ingredients carefully - and this often means walking around the
street markets to find the best mangoes, durian, or coconuts. If you walk a mile to buy
fruit, that will help to keep you slim!

Thai Papaya Salad with Salted Egg (Som Tam Khai-Khem)

Green papaya salad is a Northeastern Thai / Lao / Cambodian spicy salad made from shredded unripe papaya. Locally known as som tam. it was listed at number 46 on World's 50 most delicious foods complied by CNN Go in 2011.

In Thailand, it is customary that a customer ask the preparer to make the dish suited to his or her tastes. To specifically refer to the dish as prepared traditionally in Laos or Isan.

Traditionally the local variety of Som Tam in the streets of Bangkok is very hot due to the addition of a fistfull of chopped hot Thai Chili, however with its rising popularity among tourists, it is often served now not as hot.

The Central Thai version (som tam Thai) tends to be mild in comparison and much sweeter; it often contains crushed peanuts.  There are many versions of this salad but it will always include unripe papaya…such as “Thai Papaya Salad with Salted Egg (Som Tam Khai-Khem)” The original one is "Som Tam Poo" or "Papaya salad with fermented crab" please follow the link for the recipe.

Fried canapes with Chicken spread (Kha-nom Pang Nar Kai)

Fried canapes with Chicken spread recipe that easy and yummy appetizer, called "Khanom Pang Nar Kai" in Thai. Fried canapes with chicken spread that makes from old bread seasoning marinated with ground pork deep fry and then serve with cucumber relish.

Thai Khao Soi Naue (Beef Curry Noodle Soup)

Khao soi or khao soy is a Burmese-influenced dish served widely in northern Laos and northern Thailand. The name means "cut rice". Traditionally, the dough for the rice noodles is spread out on a cloth stretched over boiling water. After steaming the large sheet noodle is then rolled and cut with scissors. Laotian Khao Soi is still made with the traditional noodles and in some markets in Luang Namtha and Muang Sing you can still see the vendors cutting the noodles. Khao Soi was first introduced to northern Laos from Burma and then from northern Laos it continued to spread to northern Thailand.