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Pad Thai (Thai stir-fried noodles)

Zone Central

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Pad Thai (Thai stir-fried noodles)

Background

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.

 

Ingredients

  • 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 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


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Zone South

Ga-Dook Moo Tom Bai Cha-Moung (Short ribs soup with Cha-Moung Leaves)

Background Bai Cha-muang or a bay leaf has a sour taste. Fermentation of Bay leaves can be used as acid for washing leather. For cooking, young Bay leaves can be added to soups like pork soup, chicken soup and beef soup.   Nutrition facts Bay leaves are high in vitamin C, beta-carotene, calcium and dietary fiber. Vitamin C from Bay leave prevents us from scurvy. Pork is high in protein which is an important building block of bones, muscles, cartilage, skin, and blood.   Ingredients 500 grams short ribs 80 grams young bay leaves 40 grams shallots 10 grams garlic cloves 5 cup water 1 tbsp. salt


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Zone Central

Kuay-Teow-Pad-See-Ew

    Background Kuay-Teow-Pad-See-Ew is in the similar category of noodles that is always found as a twin of Kuay-Teow-Rad-Na.  The tasty dish must have well fried noodles and add black soy bean for a better smell. This dish is always with oily noodles, egg and Chinese kale. While fat noodles are eaten soft, vegetables have to be crispy and look green.   Nutritions facts This dish give high energy as 1 portion served with egg contains 520 kcal.  Frying noodles  for a yummy taste, you need lots of oil then it will bring you fat in high level. Meanwhile, pork and eggs have high protein and  also Chinese kale gives you variety of vitamins.   Ingredients 120 grams fat rice noodles 50 grams pork, sliced 50 grams Chinese kale, cut in pieces 1 tablespoonblack soy sauce 1 tablespoon light soy sauce 1 chicken egg Vegetable oil for fried noodles    


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