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Pad Thai (Thai stir-fried noodles)

Zone Central

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Pad Thai (Thai stir-fried noodles)


Thai stir-fried noodles is created in Chom phon Phibunsongkram era to compete with Chinese fried noodles (Pad See Ew). In that period, the government encouraged and support Thai people to do trade and cooking Pad Thai was an occupation. Pad Thai is a mix of Thai and Chinese cuisine. Fried noodles cooking with high heat until produce good smell is Chinese cooking technique while seasoning with chili, fish sauce and palm sugar is Thai style. So Pad Thai is a favorite dish of Thai and Chinese. And now it become a popular dish of foreigners.


Nutrition facts

Fat, eggs and shrimp provide high calories and energy to body. A dish generally is about 216.16 kilocalories, 22.39 grams carbohydrate, 10.84 grams protein and 67.98 milligrams calcium.



  • 100 grams sen lek noodles, soaked and drained
  • 6 tpsp. cooking oil
  • 100 grams jumbo shrimps, peeled and de-veined
  • 1 chopped garlic
  • 1 tbsp. chooped shallots
  • 2 tbsp. hard tofu, cut into small-size pieces
  • 2 tbsp. dried shrimp
  • 1 egg
  • 2 tbsp. of each: fish sauce, sugar and tamarind juice
  • Chopped roasted peanuts and chili powder
  • Serve with fresh bean sprouts, Chinese chives and banana flower

Zone South


  Background Gai-Yang-Kor-Lae is original recipe of Muslim in southern Thailand especially in Pattani and also very popular in Malaysia. In Melayu language called “ Ar-Yair-Kor-Lae ”  that means rolling chicken, some recipe served with grilled coconut sticky rice.   Nutrition facts Chicken is rich in protein but low fat even marinated in coconut milk, it still contains low fat but soft texture. Before grill chicken, it has to be marinated with Thai herbs to make yummy aroma. It is also beneficial in relieving gas in stomach and reducing flatulence.   Ingredients 1 kg chicken thigh 1 cup coconut milk 5 dried red chilies without seeds, soaked 30 grams shallot, sliced 20 grams garlic, peeled 2 teaspoons turmeric, sliced 1 teaspoon pepper seeds ½ teaspoon grounded cumin 1 teaspoon shrimp paste 10grams ginger, sliced 2 tablespoons tamarind juice    


Zone Northern

Kua Nhor Mai (Fried Bamboo Shoot)

Background The Northern Thai word for “Kua” means fry. This dish is very famous almost in every household.   Nutrition Facts Bamboo shoot is high in fiber, it controls the colon thus when bamboo shoot is consumed, the nutrients will be absorbed easily into the blood vessels. Moreover, it is rich with the protein from the pork and the condiments.   Ingredients 300 grams bamboo shoot 50 gram streaky pork 15 grams red chili 1 tablespoon chopped garlic Vegetable oil for frying Chili paste ingredients 7 bird’s eye chilies 15 grams clove of garlic 20 grams shallot 1 teaspoon shrimp paste 1 tablespoon fermented fish 1/2  teaspoon salt


Zone Northern


    Background Chicken is the main ingredient for Haw-Nueng-Kai recipe.Starting cooking with stir- fried chicken with chili paste, it will become more tasty, then wrapped in banana leaf and finally steam cooked. This recipe is unique for its outstanding flavor.   Nutrition facts Chicken is easy to find anywhere which is beneficial containing high protein, also has all the essential amino acids necessary for the growth and maintenance of our bodies. The mixture of ingredients is found with highly recommended nutrients. Lemongrass relives the cold symptom and cough. Turmeric can help boost the immune system. Garlic is beneficial in enhancing the growth of tissue in our body, strengthening body immune from cancer and containing a strong antioxidant.   Ingredients 200 grams chicken or kaibaan ½ cup roasted ground rice ( kaokwua ) 5 grams kaffir lime leaves 1 tablespoon coriander, thinly sliced 1 tablespoon spring onion, thinly sliced   Ingredients of Chili paste 20 dried chilies 30 grams shallot 15 grams Thai garlic, peeled 1 tablespoon galangal, sliced 1 tablespoon lemongrass, thinly sliced 5grams sliced turmeric 1 tablespoon shrimp paste 1 teaspoon salt