Rice Noodle with Pork ball

Ingredients of Noodle
1. 200 – 300 grams Rice Noodle
2. 100 gram pork ball
3. ½ cup spring onion (slice to small pieces)
4. ¼ cup (Sliced) Coriander ( for sprinkle only)
5. ½ cup fry garlic
6. ¼ cup fresh bean sprouts

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 ball in the water boiled for 5 – 8 minutes and add bean sprouts in the water boiled for 2 – 3 minutes and scoop it.
2. Place the pork ball and bean sprouts 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 between sweet, salty, sour or spicy.

Stir-fry the Oyster and egg ( Au-Saun )

Ingredients
1. 200 grams the oyster (meat only)
2. 2 eggs
3. ½ cup oil
4. 3 – 4 tablespoons corn flour ( ratio corn flour 1 table spoon : water 2 tablespoons, add in water and stir before use )
5. ¼ cup fresh bean sprouts
6. ½ tablespoon soy sauce
7. 1 tablespoon oyster sauce
8. ½ tablespoon sugar

How to

1. Add the oil into the pan and heat up, Break the eggs into the pan and mix quickly to scramble and wait for 2 – 3 minute until the eggs have golden.
2. Add the water of the corn flour in the bowl and add the oyster into the water of corn flour and then add all ingredients into the pan and stir quickly and stir until it cooked, will have consistency.
3. Add the fresh bean sprouts and add the soy sauce, oyster sauce and sugar and stir until all ingredients are mixed well, season and should balance taste.
4. Turn down the heat and place on the serving plate with fresh bean sprouts and sprinkle with the coriander and dried pepper.

** Tip : If you want to have more taste please serve with Thai ketchup sauce ( have sour and spicy more than any ketchup sauce).

Chinese egg noodle and spicy seafood ( Ba-Mee Pad-Cha Talay )

Ingredients of noodle
1. 200 grams fresh Chinese egg noodle
2. 100 gram fresh shrimp ( peeled, de-veined and cleaned )
3. 100 gram fresh squid ( clean and cut to 1 inch )
4. 100 gram mussels ( meat only )
5. 3 cloves garlic ( minced )
6. ¼ cup carrot ( slice to small )
7. ¼ cup baby corn ( slice to small )
8. ¼ cup holy basil ( leave )
9. ¼ cup basil ( leave )
10. 5 – 7 chilies ( slice to small )
11. ¼ fresh Thai pepper
12. 1 tablespoon oil of dried chilies pepper **
13. 1 tablespoon soy sauce
14. 1 – 2 tablespoons sugar
15. 1 – 2 oyster sauce
16. 1 teaspoons ketchup

How to
1. Soak the Chinese egg noodle in the boiling water and stir until it cooked or 4 – 5 minutes, scoop it and soak again in the cool water 3 minute and remove it into the serving plate and place the noodle aside.
2. Add the oil into the pan and heat up, add minced garlic stir fry for 2 – 3 minutes and add the fresh shrimp, squid and mussels and stir fry until it cooked and then add carrot and baby corn and stir fry for 2 – 3 minutes.
3. Add the holy basil, basil, chilies, fresh Thai pepper and add oil of dried chilies pepper, soy sauce, oyster sauce, sugar, ketchup sauce and stir fry until all ingredients are mixed well.
4. Turn down the heat and place on the serving plate.

** Oil of dried chilies pepper: Add the oil into the pan and heat up and set to low heat and add the dry flaked chili ( ratio Oil 2 tablespoons : dry flaked chili 1 tablespoon ) stir until it have to red oil and use the red oil only.

Stir-fry Napa Cabbage and squid with Rice ( Pad Pak-Gad Khao Pla-mug Lard Kaw )

Ingredients

1. 200 grams Napa Cabbage (cut to 1 inch)
2. 100 – 200 grams squid (cleaned and cut to 1 inch)
3. 1 – 2 cloves garlic ( cut to small pieces )
4. ¼ cup oil
5. 3 – 4 red chilies ( slice )
6. ½ tablespoon soy sauce
7. 1 tablespoon oyster sauce
8. 1 tablespoons sugar
9. 1 cup Cooked rice

How to

1. Add the oil into the pan and heat up, add garlic and fry until golden and then add squid stir fry until it’s cooked.
2. Add the Napa Cabbage, chilies and stir fry until it wilted.
3. Add soy sauce, oyster sauce and sugar and stir fry until all ingredients are mixed well, season and should balance taste.
4. Turn down the heat and place on the serving plate with cooked rice.

Crab Omelet with Rice ( Kai-Giew Poo Lard Kaw )

Ingredients
1. 2 – 3 eggs
2. 3 tablespoons oil
3. ½ teaspoon soy sauce
4. ½ teaspoon sugar
5. ½ teaspoon lime juice
6. ¼ teaspoon pepper
7. 1 gram crab (meat only)
8. ¼ cup spring onion ( slice to small )

How to
1. Break the eggs into the bowl, add soy sauce, sugar, lime juice, pepper, crab, spring onion and mix quickly to scramble.
2. Add the oil into the pan and heat up, wait for it to high heat add all ingredients into the plan and wait 3 – 5 minutes.
3. Turn the egg after 3 to 5 minutes and instead of 3 to 4 minutes and wait to until golden.
4. Turn down the heat and place on the serving plate with cooked rice and cucumber.

** Tip : If you want to have more taste please serve with the ketchup sauce.

Fried rice for Healthy ( Kaw-Pad Phur Suk-Ka-Parb )

Ingredients
1. 1 – 2 cup cooked rice.
2. 2 cloves garlic ( minced )
3. ½ cup tomato (wedged)
4. ½ cup onion (sliced)
5. ½ cup carrot ( cut to small )
6. ¼ cup spring onion and coriander ( slice to small )
7. ½ cup sweet corn (seed only)
8. ½ cup Chinese broccoli ( slice to small )
9. ¼ cup Job’s tears ( soak in the room temperature water 30 – 45 minutes )
10. 1 tablespoon oil
11. 1 teaspoon oyster sauce
12. 1 teaspoon soy sauce
13. 1 or 1 ½ teaspoon sugar
14. 2 teaspoons ketchup
15. 1 – 2 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 add the onion, carrot, sweet corn, Chinese broccoli, Job’s tear and tomato and stir fry until it wilted.
2. Break the eggs into the pan and mix quickly to scramble and don't wait to finish add the cooked rice, oyster sauce, soy sauce, sugar, ketchup, spring onion, coriander and then stir fry until all ingredients are mixed well.
3. Turn down the heat and place on the serving plate cucumber and if u want to have more taste you can fill a little lime juice and mixed the fried rice before you eat.

Sour Mangoes and Sweeten Fish sauce ( Ma-Muang Nam-Pla-Wan)

Ingredients
1 cup sugar
½ cup fish sauce
¼ cup dried shrimp ( soak at the room temperature water 10 minutes )
4 – 5 chilies pepper ( slice to small )
1 – 2 red shallots ( slice to small )
1 – 2 Mangoes ( peel and clean before slice )

How to
1. Add sugar and fish sauce into the pan and heat up to low, stir until the sugar is dissolve and consistency.
2. Add the dried shrimp, red shallot and chili pepper and then stir until it wilted and wait to boiling again.
3. Turn down the heat and wait to lower temperature and then place on the serving plate with the mangoes.

** Tip : If the Sweeten Fish sauce are not consistency will add more sugar and stir until dissolve or If the Sweeten Fish sauce have very sticky will add a little fish sauce and stir until all mixed well.

Stir-Fry Chinese broccoli with shrimp, Fry egg and Rice ( Pad Ka-Na Kung, Kai-Dow Lard Kaw )

Ingredients
1. 100 – 200 grams Chinese broccoli (cut to 2 inch)
2. 100 – 200 grams shrimp ( peeled, de-veined, cut the head and cleaned )
3. 1 – 2 cloves garlic ( cut to small pieces )
4. 3 – 4 red or green chilies ( slice )
5. ¼ cup oil
6. ¼ cup carrot ( slice to small )
7. ½ tablespoon soy sauce
8. 1 tablespoon oyster sauce
9. 1 – 2 tablespoons sugar
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 Chinese broccoli with shrimp
1. Add the oil into the pan and heat up, add garlic and fry until golden and then add shrimp stir fry until it’s cooked.
2. Add the Chinese broccoli, carrot, chilies and stir fry until it wilted.
3. Add soy sauce, oyster sauce, sugar and stir fry until all ingredients are mixed well, season and should balance taste.
4. Turn down the heat and place on the serving plate with fry egg and cooked rice.

Fried soft rice noodle spicy seafood ( Goew Tiew Sen Yai Pad Ki-Maw Talay )

Ingredients

1. 200 – 300 grams Fresh Rice Noodle ( flat )
2. 2 cloves garlic ( minced )
3. 4 – 6 fresh shrimp ( peeled, de-veined and cleaned )
4. 100 gram fresh squid ( clean and cut to 1 inch )
5. 100 gram mussels ( meat only )
6. ¼ cup carrot ( slice to small )
7. ¼ cup baby corn ( slice to small )
8. 2 – 3 Chinese broccoli ( slice to small )
9. ¼ cup holy basil ( leave )
10. ¼ cup basil ( leave )
11. 5 – 7 chilies ( slice to small )
12. 1 tablespoons dark soy sauce (sweet)
13. 1 tablespoon soy sauce
14. 1 – 2 tablespoons sugar
15. 1 – 2 oyster sauce
16. 2 teaspoons ketchup

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, squid and mussels and stir fry until it cooked and then add carrot baby corn, Chinese broccoli.
3. Add the fresh soft rice noodle, holy basil, basil, chilies and add dark soy sauce (sweet), soy sauce, oyster sauce, sugar and ketchup sauce and stir fry until all ingredients are mixed well.
4. Turn down the heat and place on the serving plate.

Stir fry squid and shrimp with sauce and rice ( Kung Pla-mug Pad Sauce Lard Kaw )

Ingredients
1. 5 – 6 fresh shrimp ( peeled, de-veined and cleaned )
2. 200 grams squid ( clean and cut to 1 inch )
3. 3 cloves garlic ( minced )
4. 1 tablespoon oil
5. 2 teaspoons oyster sauce
6. 1 teaspoon soy sauce
7. 2 teaspoons sugar
8. 3 teaspoons ketchup
9. 1 teaspoon pepper
10. 1 cup cooked rice.

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 and add shrimp, squid and stir fry until it cooked.
2. Add the oyster sauce, soy sauce, sugar, ketchup, pepper and then stir fry until all ingredients are mixed well and should balance taste.
3. Turn down the heat and place on the serving plate with cucumber carrot, baby corn and if u want to have more taste you can fill a little lime juice before you eat.

Fried rice with shrimp ( Kaw-Pad kung )

Ingredients
1. 5 – 6 fresh shrimp ( peeled, de-veined and cleaned )
2. 1 – 2 cup cooked rice.
3. 2 cloves garlic ( minced )
4. ½ cup tomato (wedged)
5. ½ cup onion (sliced)
6. ½ cup carrot ( cut to small )
7. ¼ cup spring onion and coriander
8. 1 tablespoon oil
9. 1 teaspoon oyster sauce
10. 1 teaspoon soy sauce
11. 1 or 1 ½ teaspoon sugar
12. 2 teaspoons ketchup
13. 1 – 2 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 and add shrimp, onion, carrot and tomato and stir fry until it cooked.
2. Break the eggs into the pan and mix quickly to scramble.
3. Add the cooked rice, oyster sauce, soy sauce, sugar, ketchup, spring onion, and coriander and then stir fry until all ingredients are mixed well.
4. Turn down the heat and place on the serving plate cucumber and if u want to have more taste you can fill a little lime juice and mixed the fried rice before you eat.

Boiled Rice with Fish (Seabass) or Kaw-Tom Pla-krapong

Ingredients of Boiled Rice
1. 1 – 2 cups cooked rice
2. 200 grams Seabass (cleaned and cut to meat only )
3. ¼ cup (Sliced) Coriander ( for sprinkle only )
4. ¼ cup fry garlic ( for sprinkle only )

Ingredients for Soup
1. 1 – 1 ½ litre water
2. 1 – 2 onion
3. 1 – 2 carrot (cut to thick 0.5 inch)
4. 200 – 300 grams crab (clean and cut to small)
5. 100 – 200 grams dried shrimp ( soak in the room temperature water before use )
6. 100 – 200 grams dried fish (clean but don’t soak )
7. 1 cup Coriander root (clean and minced)
8. 3 cloves garlic (minced)
9. 1 teaspoon pepper
10. 1 – 2 teaspoons salt
11. 1 – 2 tablespoons soy sauce
12. 2 – 3 tablespoons sugar


How to



Soup for stock
1. Add the water to the pod and heat up, when boiling, add minced coriander root, garlic, pepper, salt, soy sauce and sugar.
2. Add the onion, carrot, crab, dried shrimp and dried fish, wait to boiling again, season and then leave on a low boiled for 2 – 3 hours or more.



Tip for Soup: If you want to have enhanced, leave on a low boiled for more 4 – 6 hours.



Boiled Rice
1. Add the water to the pod and heat up, when boiling add the seabass into the boiling water for 5 – 6 minutes and scoop it up.
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 place the seabass on the top of boiled rice.
4. Warm soup and wait to boiling again and 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 baby corn with shrimp, Fry egg and Rice (Pad Kaw-Pod-Aon Kung, Kai-Dow Lard Kaw)

Ingredients
1. 200 grams baby corn (slice to small)
2. 100 – 200 grams shrimp ( peeled, de-veined, cut the head and cleaned )
3. 1 – 2 cloves garlic ( cut to small pieces )
4. 3 – 4 red or green chilies ( slice )
5. ¼ cup oil
6. ¼ cup carrot ( slice to small )
7. ½ tablespoon soy sauce
8. 1 tablespoon oyster sauce
9. 1 – 2 tablespoons sugar
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 baby corn with shrimp
1. Add the oil into the pan and heat up, add garlic and fry until golden and then add shrimp stir fry until it’s cooked.
2. Add the baby corn, carrot, chilies and stir fry until it wilted.
3. Add soy sauce, oyster sauce, sugar and stir fry until all ingredients are mixed well, season and should balance taste.
4. Turn down the heat and place on the serving plate with fry egg and cooked rice.

Fish Maw in Sticky gravy ( Ka-Pro Pla )

Ingredients
1. 100 – 200 grams Fish Maw (soak in the room temperature water until it wilted and cut to 1 inch)
2. 100 gram crab ( meat only )
3. 3 – 4 Dry shiitake mushroom ( soak in the room temperature water until it wilted and slice to small )
4. ¼ cup oil
5. ½ tablespoon soy sauce
6. 1 tablespoon dark soy sauce ( sweet)
1. 1 tablespoons dark soy sauce ( sour)
7. 1 tablespoon Chinese Wisky
8. 1 – 2 tablespoons corn flour ( add in water and stir before use )
9. 1 – 2 tablespoons sugar
10. ½ tablespoon pepper
11. 2 – 3 cup water

How to

1. Add the oil into the pan and heat up, add shiitake mushroom and crab stir fry for 5 minutes.
2. Add fish maw and stir fry until it cooked, add soy sauce, dark soy sauce (sweet), dark soy sauce (sour), Chinese Wisky, sugar, pepper, water and wait for boiling add the water of the corn flour and stir quickly and then waiting to boil again will have a consistency, season and should balance taste.
3. Turn down the heat and place into the bowl sprinkle with coriander.

** If you want to have more taste add dark soy sauce (sour)

Stir-Fry fresh sweet chilies pepper with shrimp, squid and Rice (Pad Prig-Yuag Kung Pramug Lard Kaw)

Ingredients
1. 100 – 200 grams or 4 – 6 fresh sweet chilies pepper (out of seed and slice)
2. 100 – 200 grams shrimp ( peeled, de-veined, cut the head and cleaned )
3. 100 gram squid ( clean and cut to small 1 inch )
4. 1 – 2 cloves garlic ( cut to small pieces )
5. 2 – 3 red or green chilies
6. ½ cup onion ( slice to small pieces or 1 inch )
7. ¼ cup oil
8. ½ teaspoon pepper
9. 1 table spoon ketchup sauce
10. 1 tablespoon soy sauce
11. 1 tablespoon oyster sauce
12. 1 – 2 tablespoons sugar
13. 1 cup cooked rice

How to

1. Add the oil into the pan and heat up, add garlic and fry until golden and then add squid and shrimp stir fry until it’s cooked.
2. Add the onion, fresh sweet chilies pepper, chilies and stir fry for 7 – 10 minutes.
3. Add soy sauce, oyster sauce, pepper and sugar and stir fry until all ingredients are mixed well and season again.
4. Turn down the heat and place on the serving plate with cooked rice.

Stir-Fry Chinese water spinach with shrimp and Rice ( Pad Pak-bong Kung Lard Kaw )

Ingredients
1. 200 – 300 grams Chinese water spinach(cut to 2 inch)
2. 100 – 200 grams shrimp ( peeled, de-veined, cut the head and cleaned )
3. 1 – 2 cloves garlic ( cut to small pieces )
4. ¼ cup oil
5. 2 – 3 red or green chilies ( slice )
6. ½ tablespoon soy sauce
7. 1 tablespoon oyster sauce
8. 1 tablespoon yellow bean sauce
9. 1 – 2 tablespoons sugar
10. 1 cup Cooked rice

How to

1. Add the oil into the pan and heat up, add garlic and fry until golden and then add shrimp stir fry until it’s cooked.
2. Add the Chinese water spinach, chilies and stir fry until it wilted.
3. Add soy sauce, oyster sauce, yellow bean sauce and sugar and stir fry until all ingredients are mixed well, season and should balance taste.
4. Turn down the heat and place on the serving plate with cooked rice.

Stir-Fry Sour and Sweet gravy with Fry shrimp and Rice ( Kung-Tod Pad Preaw-Wan Lard Kaw )

Ingredients Fry shrimp
1. 200 gram shrimp ( peeled, de-veined, cut the head and cleaned ) 2. 3 tablespoons Corn flour

Ingredients for Sour and Sweet gravy
1. ½ cup onion ( slice )
2. ½ cup tomato ( slice )
3. ¼ cup sweet chili pepper ( slice )
4. ½ cup pineapple ( slice )
5. ½ cup cucumber ( slice )
6. ¼ cup oil
3. 1 teaspoon salt
4. 2 – 3 tablespoon ketchup
5. 2 tablespoon sugar
6. 1 cup Cooked rice

How to

Fry shrimp

1. First when you want to fry the shrimp will add a little water into the corn flour and stir quickly, the water of corn flour will have very consistency and then add the shrimp into the water of corn flour before fry it.

Sour and Sweet gravy
1. Add the oil into the pan and heat up.
2. Add the onion, tomato, sweet chili pepper and stir until is wilted and then add pineapple, cucumber.
3. Add a little water, ketchup, salt and sugar, stir fry until all ingredients are mixed well.
4. Should balance taste between sour or sweet.
5. Turn down the heat and place on the serving plate with cooked rice and cucumber.

Boiled Rice With Shrimp (Kaw-Tom Kung)

Ingredients of Boiled Rice
1. 1 – 2 cups cooked rice
2. 200 grams shrimp ( peeled, de-veined and cleaned and cut the head )
3. ¼ cup (Sliced) Coriander ( for sprinkle only )
4. ¼ cup fry garlic ( for sprinkle only )

Ingredients for Soup
1. 1 – 1 ½ litre water
2. 1 – 2 onion
3. 1 – 2 carrot (cut to thick 0.5 inch)
4. 200 – 300 grams crab (clean and cut to small)
5. 200 – 300 grams shrimp ( peeled, de-veined and cleaned but don’t cut the head )
6. ½ Coriander root (clean and minced)
7. 2 cloves garlic (minced)
8. 1 teaspoon pepper
9. 1 teaspoon salt
10. 1 tablespoon soy sauce
11. 2 tablespoons sugar

How to

Soup for stock
1. Add the water to the pod and heat up, when boiling, add minced coriander root, garlic, pepper, salt, soy sauce and sugar.
2. Add the onion, carrot, crab and shrimp, wait for boiling again, season and then leave on a low boiled for 2 – 3 hours or more.
Tip for Soup: If you want to have enhanced, leave on a low boiled for more 4 – 6 hours.

Boiled Rice
1. Add the water to the pod and heat up, when boiling add the shrimp into the boiling water for 5 – 6 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 place the shrimp on the top of boiled rice.
4. Warm soup and wait to boiling again and 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.

Soft rice noodles with carrot and pork gravy

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 pork ( slice to small )
2. 1 cloves garlic ( minced )
3. 1 carrot ( slice to small )
4. ½ cup baby corn ( slice to small )
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 pork and stir quickly.
2. Add carrot and baby corn stir for 5 – 7 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.