Latest Food Blogs:

Fried Noodles in soy sauce
Khanom Chun
Fried rice with pork
Stir-fried pork with holy basil
Tom Yum Kung
Stir-fried pork with long beans
Foi Thong - Golden Threads
Noodles in a thick gravy

Meals with Rice:

Fried Rice with Shrimp Paste
Chinese Chicken Rice
Chicken with Yellow Rice
Rice Porridge with Pork

Curries:

Yellow Curry with Chicken
Massaman Curry
Chicken and Wax Gourd curry
Stir-fried Chicken with Curry Powder
Sour Curry

Noodles:

Thai Fried Noodles
Noodles in Fish Curry

Soups:

Chicken Coconut soup

Seafood:

Fried Mackerel with Shrimp Paste Sauce
Fish Curry in a Cup
rolled wafer
Coconut Pudding with Mussels
Fish Cakes

Crispy Fried Catfish

Other Dishes:

Stir-fried Chicken with cashew nuts
Stuffed omlette
Rice Pancakes
Thai Sausages
Satay Pork in Peanut Sauce
Papaya Salad
Fried Quail Eggs
Fried Insects

Desserts:

Khanom Buang (Crispy Pancakes)
Khanom Jaak (Nipa Palm dessert)
Khanom La
Khanom Mor Gaeng (Custard Pudding)
Bananas in Syrup
Sticky Rice in Banana Leaves
Sticky Rice and bananas
Sticky Rice Slices
Steamed Pandanus Cake
Coconut Puddings
Ice Cream in a Bread Roll
Poorman's Pancakes
Pad Thai in an omlette

Restaurant Meals:

Thai Restaurant Menu - 01
Thai Restaurant Menu - 02
Thai Restaurant Menu - 03
Thai Restaurant Menu - 04
Thai Restaurant Menu - 05
Thai Restaurant Menu - 06

Stories about Thai Food

Thai food blogs written by Richard:

Choosing a Cooking School in Chiang Mai
"A Lot of Thai" Cooking School
The Four Flavours
McDonalds in Thailand
What do monks eat for breakfast?
Thai Superstitions about Food
Eating Pork on a Hot Plate
Top 10 Thai Street Food
Top 10 Thai Food
Doing Atkins diet in Thailand
Fat Children in Thailand
Visiting a Thai Restaurant
Thai People and Meals

Cheese Sandwiches
Thai Food from the Central Region
Thai Food from the Northern Region
Thai Food from the Southern Region
Thai Food from the Northeastern Region
Top 10 School Lunches
Thai School Lunches
Thai School Snackshop
Eating Lunch at School

Thai food blogs written by Wit:

How to Make Iced Tea
Making Pad Baigrapao
Red, White and... Thai?

Thai Food Quizzes:

Thai Food Picture Quiz
Menu Decoder - Noodles
Menu Decoder - Curry
Menu Decoder - Rice
Menu Decoder - Soup
Thai Drinks
Thai Foodstalls
In the Thai Kitchen Quiz
Herbs & Spices Picture Quiz
Vegetables Picture Quiz

Top 10 Web Sites:

1. ethaimusic.com
2. learningthai.com
3. thailandguidebook.com
4. thailandlife.com
5. thaichatbox.com
6. top10thaimusic.com
7. gorsworld.com
8. thai-blogs.com
9. thaihypermarket.com
10. paknam.com

These food blogs originally appeared on our sister site at thai-blogs.com. These web sites are part of the Paknam Web Community.

Site Map | XML
Return to Front Page

Thai Fried Noodles
ผัดไทย pad thai
Posted: 23rd March 2005

Firmly in my Top 10 for Thai Street Food is Pad Thai, otherwise known as Thai fried noodles. The ingredients that make up this dish include: egg, beansprouts, dried shrimp, garlic, tofu, salted Chinese radish and crushed peanuts.

You can find pad thai being made almost anywhere. However, be warned. The recipe does vary. Try to avoid the pad thai that has been "mass produced" and is seen for sale for only 10 baht at temple fairs and places like Khao San Road. For best results, watch it being made fresh. The pad thai stand around the corner from me opens at about 5 p.m. and is open until late. A large plate from her costs 20 baht (see picture above). An extra sized helping (called pi-set in Thai) costs only 5 baht more.

In the above picture, you can see the ingredients waiting to be added. From left to right: tofu (beancurd), dried shrimp and salted Chinese raddish/turnip. At the back, in the plastic bag, you can see the rice noodles.

First to be added to the wok are the noodles. These are stir-fried for a few minutes. Next is added the dried shrimp, tofu and minced Chinese raddish. Again this is mixed and stir-fried for a few minutes.

The ingredients are now pushed to one side and an egg is cracked into the wok. She cooked the egg for a minute or so before breaking it up and mixing it in with the noodles. Finally a sprinkling of chopped chives and a generous layer of breansprouts are placed on top. This is not mixed in with the noodles. It is now ready to serve. The finally layer is the ground roasted peanuts. She placed all of this into a container with some spring onions, half a lime and a little plastic bag containing chili and sugar.

Although pad thai is cooked just about everywhere, people will cross to the other side of town just to get their favourite recipe. My favourite is on Taiban roundabout. Very delicious and worth the extra effort to cross town. It is easy to spot the more popular hawkers as there is always a long queue!

I have never attempted to cook this dish as it is so readily available. However, here is the recipe if you want to have a go at home:

Stir-Fried Thai Noodles Recipe

Ingredients:

8 oz (250 g) rice noodles (sen lek)
3 tablespoons oil
3 garlic cloves (kratiem), minced
1/4 cup dried shrimp/prawns
1/4 cup (2 fl oz/60 ml) fish sauce (nam pla)
1/4 cup (2 oz/60 g) sugar
2 tablespoons tamarind juice (ma-kaam piag)
1 tablespoon paprika
1/2 cup fried tofu
2 tablespoons dried unsalted turnip, cut into small pieces
1 egg, beaten
1/4 cup 1-in (2.5-cm) lengths chopped chives
1/4 cup (2 oz/60 g) ground roasted peanuts
1 cup bean sprouts

Garnish:

1/2 cup bean sprouts
1/2 cup chopped chives
1/4 small banana blossom, cut into strips
1/2 lime, cut into wedges

How to cook:

1. Soak the rice noodles in cold water for 30 minutes, or until soft. Drain, and set aside.

2. Heat a large skillet until hot, then add the oil. Add the garlic and dried shrimp, and stir-fry. Add the noodles and stir-fry until translucent. It may be necessary to reduce the heat if the mixture is cooking too quickly and the noodles stick.

3. Add the fish sauce, sugar, tamarind juice and paprika. Stir-fry the mixture until thoroughly combined. Stir in the tofu, turnip and egg.

4. Turn the heat to high and cook until the egg sets, stirring gently. Thoroughly combine the mixture, and continue cooking over medium-high heat for about 2 minutes until most of the liquid is reduced.

5. Mix in the chives, peanuts and bean sprouts. Place on a serving dish, arrange the bean sprouts, chives, banana blossom and lime attractively and serve.

SERVES 4

Information from: "Thailand the Beautiful Cookbook".

Don't forget to visit the forums to discuss Thai food!



Warning: include_once(comments/commenter.php) [function.include-once]: failed to open stream: No such file or directory in /home/thaifood/public_html/copyright.php on line 34

Warning: include_once() [function.include]: Failed opening 'comments/commenter.php' for inclusion (include_path='.:/usr/lib/php:/usr/local/lib/php') in /home/thaifood/public_html/copyright.php on line 34