Stir-Fried Rice noodle with Bitter melon ( Goew Tiew Pad Ma-Ra )

Ingredients
1. ½ kg Dry Rice Noodle
2. ½ cup dried shrimp
3. 200 grams pork ( slice to small )
4. 2 – 3 Eggs
5. 2 cloves garlic (minced)
6. ½ cup bitter melon ( out of seed and slice to small )
7. 2 tablespoons Fish Sauce
8. 2 tablespoons Oyster Sauce
9. 2 teaspoons Vinegar
10. 2 tablespoons Sugar
11. 1 tablespoons Preserved Turnip
12. 2 teaspoons Crushed Peanuts
13. ½ tablespoon Dried chili pepper
14. 1/2 Lime

** Use Dry rice noodle will soak in room temperature water for 15 minute but if use fresh rice noodle don’t soak.

How to
1. Soak the noodles 15 minutes and dried shrimp 5 minutes in room temperature water.
2. Wash fresh Bean Sprouts and bitter melon.
3. Add the oil into the pan and heat up, wait for it to high heat, add garlic and stir until garlic is golden and then add dried shrimp and pork stir until it cooked.
4. Break the eggs into the pan, stir quickly and don’t wait to finished add the noodles, vinegar, turnips and dried chili pepper are mix quickly and stir fry all ingredients is combined.
5. Add the fish Sauce, oyster sauce, sugar, peanuts, bitter melon and bean sprouts and then stir fry until the noodle are wilted.
6. Turn down the heat and place on the serving plate and garnish with more Bean Sprouts and Chinese chives green and finally will season with sugar, fish sauce, or lime, and should balance taste between sweet, salty or sour.

Boiled Rice and Pork-Chopped (Kaw-Tom Moo Sub)

Ingredients of Boiled Rice
1. 1 – 2 cups cooked rice
2. 200 gram pork chopped ( mix with soy sauce, sugar and dry pepper and shape it into ball shape )
3. ¼ cup (Sliced) Coriander ( for sprinkle only )
4. ¼ cup fry garlic ( for sprinkle only )

Ingredients for Soup
1. 1 litre water
2. 1 onion
3. 1 carrot (cut to thick 0.5 inch)
4. 300 – 400 grams pork bone or chicken ( clean )
5. ½ Coriander root (clean and minced)
6. 2 cloves garlic (minced)
7. 1 teaspoon pepper
8. 1 teaspoon Fish sauce or Salt
9. 2 tablespoon soy sauce
10. 2 tablespoon sugar

How to

Soup for stock
1. Add the water to the pod and heat up, when boiling, add minced coriander root, garlic, pepper, fish sauce or salt, soy sauce, sugar.
2. Add the pork bone or chicken, onion and carrot and wait for boiled again, season and then leave on a low boiled for 1 – 2 hours or more.

** Tip for Soup: If you want to have enhanced, leave on a low boiled for more 4 – 5 hours.**

Boiled Rice
1. Add the water to the pod and heat up, when boiling, add the pork chopped (ball) into the boiling water for 7 – 10 minutes and scoop it.
2. Add the cooked rice into the boiling water and stir until boiling again and drain the boiling water.
3. Place the boiled rice into the bowl and pork chopped (ball) on the top of boiled rice.
4. Warm soup and wait to boiling and then add in the boiled rice, sprinkle with fry garlic and coriander.
5. Finally season with sugar, fish sauce, dry flaked chili, or lime, and should balance taste before you eat.

Stir-fry rice noodle with squid and shrimp ( Goew Tiew Kua Talay )

Ingredients of noodle
1. 200 – 300 grams Fresh Rice Noodle ( flat )
2. 2 cloves garlic ( minced )
3. 100 gram fresh shrimp ( peeled, de-veined and cleaned )
4. 100 gram fresh squid
5. ¼ cup carrot ( slice to small )
6. 1 tablespoons dark soy sauce (sweet)
7. 1 tablespoon soy sauce
8. 1 – 2 tablespoons sugar
9. 1 egg

How to
1. Add the oil into the pan and heat up, wait for it to high heat, add minced garlic and fry until golden.
2. Add the fresh shrimp and squid stir fry until it cooked and then break the egg and mix quickly to scramble and not finished add the fresh rice noodle, dark soy sauce (sweet) and stir fry until the noodle are wilted.
3. Add the carrot, soy sauce, sugar and stir for 3 – 5 minutes and should balance taste between sweet or salty.
4. Turn down the heat and place on the serving plate and garnish with Bean Sprouts and Lettuce.
Tip : if you want to have more taste please add a little ketchup, lime juice and dry flaked chili pepper.

Stir-Fry Holy Basil with pork and Rice ( Kra-Paw Moo Lard Kaw )

Ingredients
1. 100 gram holy basil
2. 200 – 300 grams pork ( slice to small )
3. 1 – 2 cloves garlic ( cut to small pieces )
4. 1/3 cup oil
5. 2 – 3 chilies
6. 1 – 2 cucumber ( slice )
7. 1 teaspoon fish sauce
8. ½ teaspoon pepper
9. 1 tablespoon soy sauce
10. 1 – 1 ½ tablespoon oyster sauce
11. 1 – 1 ½ tablespoon sugar
12. ¼ cup (Sliced) Coriander ( for sprinkle only)
13. 1 cup Cooked rice

How to

1. Add the oil into the pan and heat up, add garlic and fry until golden.
2. Add the pork and stir until is cooked and then add holy basil, chilies, fish sauce, soy sauce, oyster sauce, pepper and sugar and stir fry until all ingredients are mixed well.
3. Season and should balance taste.
4. Turn down the heat and place on the serving plate with cooked rice and cucumber.

Stir-Fry bitter melon and Rice ( Pad Ma-Ra Lard Kaw )

Ingredients
1. 1 – 2 eggs
2. 200 grams bitter melon ( out of seed and slice to small )
3. 1 – 2 cloves garlic ( cut to small pieces )
4. 1/3 cup oil
5. 2 – 3 chilies ( slice to small pieces )
6. 1 teaspoon fish sauce
7. ½ teaspoon pepper
8. 1 tablespoon soy sauce
9. 1 – 1 ½ tablespoon oyster sauce
10. 1 – 1 ½ tablespoon sugar
11. 1 cup Cooked rice

How to

1. Add the oil into the pan and heat up, add garlic and fry until golden.
2. Add the bitter melon and stir fry until it wilted and then add the eggs are mix quickly and don’t wait to finished and stir fry all ingredients is combined.
3. Add chilies, fish sauce, soy sauce, oyster sauce, pepper and sugar and stir fry until all ingredients are mixed well.
4. Season and should balance taste between sweet or salty.
5. Turn down the heat and place on the serving plate with cooked rice.

Stir-Fry fresh mushroom with shrimp and Rice ( Pad Hed sai Kung Lard Kaw )

Ingredients

1. 200 grams fresh shrimp
2. 200 grams fresh mushroom
3. 1 – 2 cloves garlic ( cut to small pieces )
4. 1/3 cup oil
5. 2 – 3 chilies
6. ¼ cup carrot ( cut to small )
7. ½ cup baby corn ( cut to small )
8. 1 teaspoon fish sauce
9. 1 tablespoon soy sauce
10. 1 tablespoon oyster sauce
11. 1 – 1 ½ tablespoon sugar
12. ¼ cup (Sliced) Coriander ( for sprinkle only)
13. 1 cup Cooked rice

How to

1. Add the oil into the pan and heat up, add garlic and fry until golden.
2. Add the fresh shrimp and stir fry, add the mushroom, carrot, baby corn and chilies.
3. Add fish sauce, soy sauce, oyster sauce and sugar and stir fry until all ingredients are mixed well.
4. Season and should balance taste between sweet or salty.
5. Turn down the heat and place on the serving plate with cooked rice and then sprinkle with coriander.

Soft rice noodles and Chinese broccoli with fresh shrimp and gravy ( Lard Nha Kung )

Ingredients of noodle
1. 200 – 300 grams Fresh Rice Noodle ( flat)
2. 1 cloves garlic ( minced )
3. 2 – 3 tablespoons dark soy sauce (sweet)
4. 1 tablespoon soy sauce

Ingredients for stock gravy
1. 200 grams fresh shrimp
2. 1 cloves garlic ( minced )
3. ½ cup carrot ( slice to small )
4. 1 cup Chinese broccoli ( cut to 2 inch)
5. 3 tablespoon corn flour ( add in water and stir before use )
6. ½ teaspoon fish sauce
7. 1 tablespoon soy sauce
8. 2 – 3 tablespoons sugar
9. 2 tablespoons yellow bean sauce

10. 2 – 3 cup water

How to

Noodle
1. Add the oil into the pan and heat up, wait for it to high heat, add minced garlic and fry until golden
2. Add the fresh rice noodle stir fry and add dark soy sauce (sweet), soy sauce and stir for 5 minutes.
3. Place the cooked rice noodle aside.

Stock gravy
1. Add the oil into the pan and heat up, wait for it to high heat, add minced garlic and fry until golden and add fresh shrimp and stir quickly.
2. Add Chinese broccoli, carrot and stir for 2 – 3 minutes
3. Add the water and waiting to boil.
4. Add the water of the corn flour and stir quickly, and then add fish sauce, soy sauce, sugar and yellow bean sauce and waiting to boil again will have a consistency.
5. Should balance taste and turn down the heat.
6. Add the stock gravy in to the cooked rice noodle and finally will season with sugar, fish sauce, dry flaked chili, or lime, and should balance taste of sweet, salty, sour or spicy.

Rice Noodle with Boiled eggs ( Goew Tiew Khai-Tom )

Ingredients of Noodle
1. 200 – 300 grams Rice Noodle
2. 100 gram pork (chop)
3. ¼ cup dried shrimp
4. ½ cup spring onion (slice to small pieces)
5. ¼ cup (sliced) coriander ( for sprinkle only)
6. 1 – 2 boiled eggs
7. ½ cup fry garlic

Ingredients for Soup
1. 1 litre water
2. 1 onion
3. 1 carrot (cut to thick 0.5 inch)
4. 300 – 400 grams pork bone or chicken
5. ½ coriander root (minced)
6. 2 cloves garlic (minced)
7. 1 teaspoon pepper
8. 1 teaspoon fish sauce or salt
9. 2 tablespoon soy sauce
10. 2 tablespoon sugar

How to

Soup for stock
1. Add the water to the pod and heat up, when boiling, add minced coriander root, garlic, pepper, fish sauce or salt, soy sauce, sugar.
2. Add the pork bone or chicken, onion and carrot and wait for boiled again, season and then leave on a low boiled for 1 – 2 hours or more.

Noodle
1. Add the water to the pod and heat up, when boiling, soak the rice noodle for 4 – 5 minutes and remove quickly, place on the bowl, and then add the pork (chop) and dried shrimp in the water boiled for 5 – 8 minutes.
2. Place the pork (chop) and dried shrimp on the top of noodle.
3. Add the spring onion on the noodle, warm soup again and add in the noodle, sprinkle with fry garlic and coriander.
4. And finally will season with sugar, fish sauce, dry flaked chili, or lime, and should balance taste sweet, salty, sour or spicy.

Stir-Fry Garlic Pork (Chop), Omelet and Rice ( Khai-Geaw Moosub Lard Kaw )

Ingredients
1. 200 -300 grams pork (chop)
2. 5 cloves garlic ( cut to small pieces)
3. 1/3 cup oil
4. 1 teaspoon pepper
5. 1 teaspoon fish sauce
6. 1 tablespoon soy sauce
7. 1 tablespoon oyster sauce
8. 1 – 1 ½ tablespoon sugar
9. ¼ cup (Sliced) Coriander ( for sprinkle only)
10. 2 egg
11. 1 cup Cooked rice

How to

Omelet
1. Break the eggs into the work, fill a little salt or soy sauce and shrimp and then mix quickly to scramble.
2. Add the oil or butter to the pan and heat up, wait for it to high heat.
3. Fill mixed to the plan and wait 2 – 3 minutes.
4. Turn the egg after 2 to 3 minutes, instead of 3 to 4, depending on how well done or until golden.
5. Turn down the heat, slice to small pieces and place on the serving plate.

Stir-Fry Garlic Pork (chop)
1. Add the oil into the pan again and heat up, add garlic and fry until golden.
2. Add the pork (chop) and stir fry, add fish sauce, soy sauce, oyster sauce, pepper and sugar and stir fry until all ingredients are mixed well.
3. Season and should balance taste between sweet or salty.
4. Turn down the heat and place on the serving plate with Fry egg and Cooked rice and then sprinkle with coriander.

Stir-Fry Fresh Chilies Pork, Fry egg and Rice ( Pad Prig Moo Khai-Daw Lard Kaw )

Ingredients
1. 200 -300 grams sliced pork
2. 1 – 2 cloves garlic ( cut to small pieces)
3. 1/3 cup oil
4. 4 – 5 chilies
5. 1 cup onion ( slice to small pieces or 1 inch)
6. ½ cup spring onion (slice to 1 inch)
7. 1 teaspoon pepper
8. 1 teaspoon fish sauce
9. 1 tablespoon soy sauce
10. 1 tablespoon oyster sauce
11. 1 – 1 ½ tablespoon sugar
12. ¼ cup (Sliced) Coriander ( for sprinkle only)
13. 1 egg
14. 1 cup Cooked rice

How to

Fry egg
1. Add the oil into the pan and heat up, wait for it to high heat, Crack an egg into the pan and wait until the white appears solid about 2 – 4 minutes and place on the serving plate

Stir-Fry Fresh Chilies Pork

1. Add the oil into the pan again and heat up, add garlic and fry until golden.
2. Add the pork and stir fry, add the onion, spring onion, chilies and stir fry until are wilted.
3. Add fish sauce, soy sauce, oyster sauce, pepper and sugar and stir fry until all ingredients are mixed well.
4. Season and should balance taste between sweet or salty.
5. Turn down the heat and place on the serving plate with Fry egg and Cooked rice and then sprinkle with coriander.

Stir-Fry Garlic Pork, Fry egg and Rice ( Moo-Tod Kratiem Khai-Daw Lard Kaw )

Ingredients
1. 200 -300 grams sliced pork
2. 5 cloves garlic ( cut to small pieces)
3. 1/3 cup oil
4. 1 teaspoon pepper
5. 1 teaspoon fish sauce
6. 1 tablespoon soy sauce
7. 2 tablespoon oyster sauce
8. 1 – 1 ½ tablespoon sugar
9. ¼ cup (Sliced) Coriander ( for sprinkle only)
10. 1 egg
11. 1 cup Cooked rice

How to

Fry egg
1. Add the oil into the pan and heat up, wait for it to high heat, Crack an egg into the pan and wait until the white appears solid about 2 – 4 minutes and place on the serving plate

Stir-Fry Garlic Pork
1. Add the oil into the pan again and heat up, add garlic and fry until golden.
2. Add the pork and stir fry, add fish sauce, soy sauce, oyster sauce, pepper and sugar and stir fry until all ingredients are mixed well.
3. And finally will season and should balance taste between sweet or salty.
4. Turn down the heat and place on the serving plate with Fry egg and Cooked rice and then sprinkle with coriander.

Fried -rice noodle ( Pad Thai )

Ingredients
1. ½ kg Dry Rice Noodle
2. 6-7 fresh Shrimp
3. ½ cup dried shrimp
4. 2 – 3 Eggs
5. ¼ cup Fresh Bean Sprouts
6. ¼ cup Fresh Chinese chives green (cut into small or 1 inch)
7. 3 tablespoons Fish Sauce
8. 2 tablespoons Oyster Sauce
9. 2 teaspoons Vinegar
10. 2 tablespoons Sugar
11. 1 tablespoons Preserved Turnip
12. 2 teaspoons Crushed Peanuts
13. ½ tablespoon Dried chili pepper
14. 1/2 Lime

How to
1. Soak the noodles 15 minutes and dried shrimp 5 minutes in room temperature water.
2. Wash fresh shrimp, Bean Sprouts and Chinese chives green.
3. Add the oil into the pan and heat up, wait for it to high heat, add dried shrimp, fresh shrimp.
4. Add the eggs and don’t wait to finished add the Noodles, Turnips and Dried chili pepper are mix quickly and stir fry all ingredients is combined.
5. Add the Fish Sauce, Oyster Sauce, Sugar, Peanuts, Vinegar, Bean Sprouts Chinese chives green (if you don’t like vegetable do not add Bean Sprouts and Chinese chives green) and then stir fry until the noodle are wilted.
6. Turn down the heat and place on the serving plate and garnish with more Bean Sprouts and Chinese chives green and finally will season with sugar, fish sauce, or lime, and should balance taste between sweet, salty, or sour.

papaya salad ( Som-Tum Thai )

Ingredients
1. 1 dish shredded green papaya
2. ¼ dish shredded carrot
3. 2 - 3 cloves fresh garlic
4. 4 – 5 chilies
5. 7 – 8 pieces sting bean (cut into small or 1inch)
6. 1/4 cup dried shrimps
7. 5 – 6 pieces (wedged) tomato
8. 1/4 cup peanuts (dried or fried)
9. 1– 1 ½ tablespoon fish sauce
10. 1 tablespoon sugar or palm sugar
11. 1 – 1 ½ tablespoon lime juice

How to
1. Papaya Salad of Thai must use motar and prestle for crush but if don’t have it, will use the bowl.
2. Cut or crush the chilies and garlic first, and then crush shrimps and sting bean to small pieces and mix all.
3. Add sugar or palm sugar, fish sauce, lime juice, tomato and then add the papaya, carrot, sting bean, and mix all until everything is well combined.
4. And finally will season with sugar, fish sauce, or lime, and should balance taste between sweet, salty, or sour.
5. Place on the serving plate and sprinkle with peanuts.

Fried rice with dried shrimp ( Kaw-Pad Kung-Hang )

Ingredients
1. 1 – 2 cup Cooked rice.
2. 1 tablespoon Oil
3. 1 teaspoon Fish sauce
4. 1 teaspoon Soy sauce
5. 1 or 1 ½ teaspoon Sugar
6. 1 ½ teaspoon Ketchup
7. ½ cup Dried shrimp
8. ½ cup (wedged) Tomato
9. ½ cup (sliced) Onion
10. ¼ cup (Sliced) Spring Onion or Coriander ( for sprinkle only)
11. 1 – 2 eggs
12. ½ piece Lime

How to
1. Soak the dried shrimp about 10 minutes in room temperature water.
2. Add the oil into the pan and heat up, wait for it to high heat, add dried shrimp, onion and tomato.
3. Break the eggs into the pan and mix quickly to scramble.
4. Add the cooked rice, fish sauce, soy sauce, sugar and ketchup and stir fry until all ingredients are mixed well.
5. Turn down the heat and place on the serving plate and sprinkle with spring onion or coriander and if u want to have more taste you can fill a little lime juice and mixed the fried rice before you eat.

Shrimp Omelet of Thai ( Khai-Geaw Kung-Sub )

Ingredients
1. 3 – 4 eggs
2. 1 cup Oil or butter
3. 1 teaspoon salt or soy sauce
4. 1 cup Shrimps (cut or chop to small pieces)
5. ¼ cup (Sliced) Coriander or Spring Onion

How to

1. Break the eggs into the work, fill a little salt or soy sauce and shrimp and then mix quickly to scramble.
2. Add the oil or butter to the pan and heat up, wait for it to high heat.
3. Fill mixed to the plan and wait 2 – 3 minutes.
4. Turn the egg after 2 to 3 minutes, instead of 3 to 4, depending on how well done or until golden.
5. Turn down the heat and bring the coriander or Spring Onion on the top.
6. Serve with Thai rice.