Thai foods For Love

 

Here is another quick meal when I want to have Thai food.

This dish reminds me in my childhood in Thailand where I grew up. There was restaurant near our house where we went and had meal even bought take away food home when we didn’t want to cook.

We loved this restaurant very much because it was cheap and extremely delicious I believe this restaurant is still operating however the owners pass on to next generation.

Restaurant is called ” Raan Boonsong ” if we went on lunch time we wouldn’t get the seats there were packed with people from everywhere.

I enjoyed very much watching them cooked at the front of me.

One of my favorite dish we ordered was Gai pad prik gaeng in English Stir fried chicken with red curry paste.

This dish they used evaporated milk instead of coconut milk and there is no kaffir lime leaf in this one.

Taste great, quick and easy meal I have all my ingredients in my fridge ready so why don’t I cook it right!!!

I added a bit of sugar snaps in because I just love eating them as they are crunchy but you can have anything. However the original one they don’t have any veggies at all.

The idea of gai pad prik gaeng is there is some liquid but not much as the same as curry but a little bit more than ordinary stir-fried.  And you can use pour cream instead of evaporated milk.

Recipe ( for 1 person )

150    g. chicken breast you can use chicken thigh fillet if you want to, thinly sliced

50      g. sugar snaps you can use any vegetables as you like

1/2    long red chill, sliced

1        small hand full of Thai basil leaves I picked from my garden

11/2  tbsp red curry paste, this will be my taste you can reduce to 1 tbsp

1        tbsp cooking oil

1/4    cup evaporated milk

2        tbsp water

1        tsp fish sauce

1        tsp sugar any sugar will do the job

 

Method

1. Prepare wok over medium to low heat, add oil and red curry paste then fry well for minute until fragrance.

2. Add chicken and fry well.

3. Add sugar snap and fry well.

4. Pour evaporated milk in and add some water to make more a bit of liquid.

5. Season with fish sauce and sugar to taste.

6. Add chilli and basil leave and mix well until cook through.

7. Ready to eat with hot steamed rice.

 

I had gai pad prik gaeng for my lunch yesterday. If you have basic how to cook curry or stir-fried this will be similar techniques. It is so simple, quick and easy.

I still have my memory for this dish and I am so happy every time I am thinking about foods, family and life in Thailand.

 

 

Pad Se Eiw ( ผัดซีอิ๊ว )

This is one of the most popular dishes in my cooking class, Pad Se Eiw. I made this one for lunch yesterday it is simply and extremely easy. If you already have all Thai seasoning sauces in the pantry all you need are flat rice noodle and Chinese broccoli (คะน้า). The most important thing for stir-fry is you need to be quick and keep moving wok or even fry pan at all the time and shouldn’t take long to cook. I would say no more than 5 minutes spending at the front of wok.

You can use chicken, beef or prawns to cook  pad se eiw, I used tofu to cook mine I love eating tofu I got this habit from my mother. She is Thai-Chinese so we cooked with tofu a lot when we were together in Thailand.

Here are sauces I used for my Pas Se Eiw. From right to left Oyster sauce, Fish sauce, Black soy sauce and Soy sauce. The key ingredient to make pad se eiw is black soy sauce that make pad se eiw goes black.

“Se Eiw” means “soy sauce”

“Pad” means “stir-fry”

Here is a very simple recipe for Pad Se Eiw and everyone can make at home.

Ingredients (one serve)

200     g. flat rice noodle ( I used fresh one and cut into about 1 inch the unfold )

150     g. firm tofu, sliced big

150     Chinese broccoli, sliced into 1 inch length

50       g carrot, sliced ( I don’t have it for mine )

1         eggs

2         cloves garlic, crushed and roughly chopped

2         tbsp cooking oil

Seasonings

1      tbsp oyster sauce

1      tbsp soy sauce

1      tbsp fish sauce

1      tsp black soy sauce

1      tsp sugar

Method

-       Prepare a wok over high heat add oil.

-       Add tofu and stir well for a minute or until tofu skin just firm and turn to light brown ( this will prevent tofu breaks during cooking )

-      Add crushed garlic and stir well until fragrance ( if you use meat you should add meat after garlic )

-       Add egg then spread egg and let egg set until cooked, then stir through.

-       Add Chinese broccoli and carrots then seasonings and stir well.

-       Add flat rice noodle and stir well.

-       Turn off the heat and spoon on a serving plate.

-       Serve with lime wedge and chilli flakes.

This doesn’t take long to cook, I promise you will not buy pad se eiw from Thai restaurant again. It is so easy right!!! Let make one.

 

 

Chinese broccoli

 

 

Sliced 1 inch length

 

Tofu I diced them but you can slice them only make sure they are thick.

 

Flat rice noodle when you buy from Asian grocery it comes in fold layers, you need to slice big then unfold into a thin layer.

 

 

Garlic, I love cooking with garlic when you stir fry properly garlic becomes sweet to eat…Make sure!!!! DON’T BURN GARLIC

Crushed and roughly chopped

 

This is a tip when you cook stir-fry dishes.

Always mix all seasoning sauces in a small bowl and get everything ready. Remember we have to do fast …mixing sauces in a small bowl and you can just pour in wok when you stir-fry them.

 

Ok…I will try post more some ideas of my Thai cooking so you can enjoy Thai foods at home as I do.

” Always fresh, clean and tasty Thai Foods when you make at home “