Pork Sticky Noodles (Rad Nah)
This is a great 'gloopy' noodle dish. The noodles are drenched in a sticky salty, slightly sweet and very very delicious sauce. Use pork with a little fat for extra flavour.
Ingredients 
300 gms Flat Rice Noodle
1 Teaspoon Dark Soy Sauce
1 Teaspoon Sugar
2 Tablespoons Oil
150 gms Pork
300 ml Water
2 Tablespoons Fish Sauce
2 Tablespoons Light Soy Sauce
1 Chicken Stock Cube
2 Tablespoons Cassava Starch (Use corn starch if you can't find it)
100 gms Broccoli
Preparation of Noodles
1. Soak the noodles in water for 20 minutes.
2. Put the oil, dark soy, sugar, and fry with noodle until the noodles are cooked.
3. Set aside on a plate.
Preparation For Soup
1. Boil the water and add the chicken stock cube, light soy sauce, and fish sauce to form a sauce.
2. Add the pork to the pan and cook for 5 minutes.
3. Add the cassava starch to 70 ml of cold water and add to the sauce pan and stir to thicken the sauce.
4. Chop and clean the broccoli and add to the sauce pan. Turn off the heat.
Fried Sweet Spicy Vermicelli ( Pad See Eeaw Guy )
This dish a sweet spicy fried noodle dish with chicken, sugar, and chilli. When cooked some of the sugar will caramelize on the noodle and this sweet caramel balances the spicy chilli added later. In Thailand we make this dish with broccoli greens, these are like green frying cabbage with a slight broccoli taste, but you can use any suitable frying green cabbage.
Ingredients
400 gms Rice Vermicelli Noodles (Thin rice noodles -not glass noodles!)
200 gms Chicken Breast
30 gms Straw Mushrooms
30 gms Baby Corn
30 gms Broccoli Leaves
4 Garlic Cloves
1 Egg
10 gms Spring Onion
3 Tablespoons Oil
4 Tablespoons Light Soy Sauce
3 Tablespoons Fish Sauce
2 Teaspoons Sugar
1 Teaspoon White Pepper
1 Tablespoon Dark Soy Sauce
Preparation
1. Soak the noodle in water for 15 minutes.
2. Clean the chicken and chop into bite sized pieces.
3. Put oil in a frying pan and preheat.
4. Pound the garlic and put into the pan, fry until the smell of garlic comes out.
5. Add the chicken to the pan and fry for 2 minutes.
6. Add light soy sauce, fish sauce, dark soy sauce and sugar, and fry for a few seconds.
7. Chop the spring onion, broccoli leaves, baby corn and straw mushrooms.
8. Add the noodle and all the chopped vegetables and fry quickly for 5 minutes, don't overcook the noodles.
9. Crack open an egg into the noodles and mix which you continue to fry the noodles, until the egg is cooked.
10. Serve immediately.
Chicken Noodle Volcano ( Ka Noom Jean Namdang )
Normally this dish is presented as a plate of noodles (noodles confusingly called Ka Noom Jean) with the ingredients layered carefully and beautifully along it's length. However I prefer to make it in a volcano peak shape with the sauce running down the side like a lava stream! It's a dish of shredded chicken breast, on a bed of cucumber and rice noodles, topped off with a spicy chilli sauce and served with mint leaves & soya beansprouts.
Ingredients
50 gms Rice Noodle
50 gms Chicken Breast
1 Teaspoons Salt
1/4 Teaspoon White Pepper
350 ml Water
50 gms Soya Beansprouts
30 gms Mint Leaves
1 Cucumber
Ingredients
2 Tablespoons Fish Sauce
2 Tablespoons Lemon Juice
2 Tablespoons Chilli Paste
Preparation
1. Boil the rice noodle in water for 3 minutes. Remove them from the water. (Don't throw away the boiling water, we will cook the chicken in it!).
2. Bring the water back to the boil, add salt, white pepper and cook the chicken breast in the boiling water for 10 minutes.
3. Remove the chicken breast and shred the chicken into thin strips.
4. In a small saucepan, mix the chilli paste with the fish sauce and lemon juice and bring to the boil, then turn off the heat.
5. To serve, place the noodles at the base, then slices of the cucumber, then the shredded chicken, top off with the soya beansprouts. Spoon some of the chilli sauce over the top and add the mint leaves.
Flash Fried Chicken Noodles ( Guey Tiew Kuo Gay )
This is a quick cook noodle dish, the chicken is fried hot and quick and the rest of the ingredients almost stir-fried for a fast-fresh-fried dish (try saying that 10 times fast!).
Ingredients
40 gms Chicken Breast
50 gms Flat Rice Noodles
1 Egg
2 Tablespoons Fish Sauce
2 Tablespoons Light Soy Sauce
3 Garlic Cloves
1/2 Teaspoon Sugar
1/4 Teaspoon White Pepper
1 Tablespoon Chopped Spring Onions
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Oil
Preparation
1. Soak the rice noodle in warm water for 15 minutes to soften them.
2. Clean the chicken and chop into bite sized strips.
3. Peel and chop the garlic. Fry in the frying pan for a few seconds just to release the garlic smell.
4. Add the chicken and fry for 3 minutes until cooked.
5. Add the egg and the noodles and stir fry for 1 minute.
6. Add the fish sauce, light soy sauce, sugar, white pepper spring onions and coriander and stir fry for 1 minute more.
Fish & Noodles in Lettuce ( Pe Sa Pa )
This is another variation of this dish, here made with fish and wrapped in lettuce rather than the pork/rice paper wraps. The same serving method applies: you give your guests the ingredients, they assembled the parcel themselves by taking a piece of lettuce and wrapping the fish, vegetables and noodles in it. Then they dip the lettuce parcel into the peanut sauce and eat it.
In Thailand we would lay out large shared plates, but if you prefer you can give your guests individual plates of ingredients.
Ingredients
500 gms Fish (White fish like Haddock, Hake or Cod)
40 gms Rice Noodles
40 gms Mint Leaves
40 gms Coriander Leaves
500 gms Lettuce
20 gms Sweet Basil
5-10 Bird Chillies (Optional)
Ingredients
2 Tablespoons Toasted Peanuts
4 Tablespoons Fish Sauce
4 Tablespoons Brown Sugar
50 ml Tamarind Water
100 ml Water
2 Tablespoons Lemon Juice
1/2 Teaspoon Salt
1 Tablespoon Chopped Coriander Leaves
1 Tablespoon Flaked Dried Chillies
Preparation
1. Clean the fish and cut into stakes. Steam for 15 minutes.
2. Clean all the vegetables and put onto a serving plate.
3. Boil the rice noodles in water for 3 minutes and rinse under cold water and place them on the serving plate.
4. Make the sauce: put tamarind water, and plain water into a saucepan and boil.
5. When the water is boiling add the fish sauce, sugar, and salt. The water will reduce and become thicker as you boil it, due to the sugar. Once that happens remove it from the heat.
6. Add the peanuts, coriander, flaked chillies and lemon juice and place in a serving bowl.
Eating
1. Take a piece of lettuce in your hand, add some of the fish meat.
2. Add some noodle, mint, coriander and other green vegetables.
3. Optionally add a bird chilli if you're adventurous.
4. Fold up the lettuce into a package.
5. Dip it in the sauce and eat.
Glass Noodle Soup ( Woon Sante Guey Tiew )
This is street food, you can buy it from stalls in pretty much any major Thai town. It is a glass (bean thread) clear noodle soup, usually served with plenty of beansprouts and other fresh green vegetables. In the photograph, I've lifted the noodles so you can see it clearly.
Ingredients
500 gms Glass Noodle ( soaked for 15 minutes )
300 gms Soya Beansprouts
200 gms Chopped Celery
100 gms Sweet Basil Leaves
4 Tablespoons Chopped Spring Onions
4 Tablespoons Chopped Coriander Leaves
300 gms Pork Meat
Ingredients
200 gms Pork Bones
2 ltrs Water
1 Chicken Stock Cube
4 Garlic Cloves
10 gms Coriander Root
1 Teaspoon Black Peppercorns
30 gms Sliced Chinese Radish
1/2 Teaspoon White Pepper
2 Tablespoons Sugar
4 Tablespoons Pickled Garlic Water
5 Tablespoons Fish Sauce
5 Tablespoons Light Soy Sauce
2 Teaspoons Salt
Preparation
1. Into a saucepan, put the water, pound the garlic with the black peppercorns and coriander root in a Thai mortar and add it.
2. Add the stock cube and all the other stock ingredients and bring to the boil.
3. Clean the pork bone, cut into pieces and add to the stock pan. Simmer for 90 minutes.
4. Slice the pork meat. To cook this, its normal to lower it into the boiling stock using a wire basket or sieve, and cook for 5 minutes. That way its easy to remove and the stock can be kept.
5. Clean all the vegetables and place onto a serving plate.
6. Take a portion of glass noodles (40gms is typical) and again, use the sieve or wire basket to lower them into the stock for 3 minutes to cook.
7. When serving this, give your guests some of the stock in a soup bowl, add some of the pork, and let them help themselves to the vegetables and condiments - it's normal to load up the soup with lots of fresh green vegetables and soya beansprouts.
Flat Noodle in Red Tofu Soup ( Yan Ta For )
These noodles are sold flat and curl up when cooked. This dish is a red soup made from red bean curd that has masses of noodles, fish sausage and many other wonderful flavours. This isn't really a noodle dish, it's more a complete feast in itself!
Ingredients
1 Litre Water
1 Chicken Stock Cube
1 Teaspoon Salt
1 Teaspoon Sugar
4 Tablespoons Light Soy Sauce
4 Tablespoons Fish Sauce
2 Tablespoons Pickled Garlic Water
3-4 Chopped Chinese Radishes
3 Garlic Cloves
1 Teaspoon Black Peppercorns
1 Teaspoon Coriander Seeds
Preparation for Soup
1. Boil the water and chicken stock cube.
2. Pound the garlic, black peppercorns, and coriander seed together and add to the boiling water.
3. Add all the other soup ingredients and simmer for 1 hour.
Ingredient
2 Tablespoons Red Bean Curd
4 Tablespoons Pickle Garlic Water
1 Teaspoons Salt
1 Teaspoon Sugar
2 Tablespoons Vinegar
Preparation for Red Sauce
1. Mix all the ingredients together.
2. Blend the mixture until the red bean curd is broken up into the sauce.
Ingredients
100 gms Flat Noodle
50 gms Fish Sausage, Sliced
50 gms Fried Tofu
50 gms Fried Pork Meat Parcels
100 gms Soya Beansprouts
Chopped Coriander Leaves
Chopped Spring Onion
Preparation for Noodle Dish
1. For the noodles: Cook them in a separate pan of boiling water for 3 minutes, drain them and place them in a plate.
2. Add some of the sausage sliced, mince parcels, coriander leaves, tofu, onions, and beansprouts.
3. Pour over some soup and add spoonfuls of red sauce to flavour.
4. Give your guests optional garnishes of chilli, chopped peanuts, and vinegar, so they can adjust the flavour to their own liking.
Spicy Seafood Spaghetti ( Spaghetti Keemorw )
Seafood sauce to flavour spaghetti noodles. In typical Thai style the sauce is full of big pieces of calamari, peppercorns and other seafood all fried.
Ingredients
230 gms Spaghetti
1 Tablespoon Oil
1/2 Teaspoon Salt
Water for Cooking
Ingredients
50 gms Squid
10 gms Green Peppercorns
5 Chillies
2 Garlic Cloves
2 Tablespoon Light Soy Sauce
2 Tablespoons Oyster Sauce
1 Tablespoon Fish Sauce
1/4 Teaspoon Sugar
Sweet Basil
KaPow Basil (Thai Basil)
2 Tablespoons Oil
Preparation
1. Make the noodles by boiling water, adding the oil, and dropping the spaghetti into the water. Leave it to soften into the water.
2. Separate the spaghetti strands with a fork, cook until the spaghetti is completely cooked. We cook noodles completely in Thailand, no al-dente spaghetti style for us. You can check if it's cooked by breaking a strand open.
3. Drain the noodles and rinse with cold water.
4. Into a frying pan, chop the garlic and fry, add the chillis, and a little oil, and fry for 30 seconds.
5. Slice the squid, add to the pan and fry for 30 more seconds, add all the other ingredients, add the noodles, and give them a short stir fry to mix them.
6. Serve immediately.
Duck Flat Noodle Soup ( Gury Thiew Pad Yang )
If you made the Peking duck yesterday, now you can use the left over duck to make a duck noodle soup. You did remember to save some didn't you? For this I'm using a ready prepared pack of seasoning ingredients, these you buy in Asian supermarkets, if you can't get them, use cinnamon bark, star anise, galangal, and dried ginseng.
Ingredients
1 Peking Duck Breast
3 Garlic Cloves
3 Coriander Root
1 Teaspoon Black Peppercorns
1 Teaspoon Salt
3 Teablespoons Light Soy Sauce
3 Teablespoons Sugar
1 Tablespoon Dark Soy Sauce
1 Pack Noodle Seasoning Ingredients
3 Litres Water
Flat Noodles
Pork Bones
Serve With
Green Vegetables
Flaked Chillies
Fried Garlic
Chopped Peanuts
Preparation
1. Boil water add the seasoning ingredients from the pack.
2. Pound the garlic, black pepper and coriander root together in a Thai mortar, add to the boiling water.
3. Add some soup bones, I use chopped pork bone.
4. Simmer for 1 hour.
5. Boil plain water, and cook the noodles in it for 3 minutes, then drain.
6. Blanc any vegetables in the boiling soup stock.
7. Assemble the dish by placing noodles on the base, slice the peking duck, and placing it over the top, then ladle soup over the top.
Glass Noodle Pad Thai
Pad Thai is a fried noodle dish, although there are many dishes called Pad Thai, all are essentially the same: fried rice or glass noodles with chilli and other ingredients for flavouring. Here we use glass noodles. Be careful when choosing your noodles, they must be soaked and fried, a good quality noodles survives this cooking process, poor quality noodles will break into unpleasant small pieces. This is a quick cook dish from central Thailand, you add the chilli when it is served, so your guest can choose to make the dish spicy or mild. For the pounded peanut, it's better to choose a dry unsalted peanut, roast them it in a dry frying pan and pound them in a Thai mortar until they form smaller pieces. Alternatively you can chop the nuts by hand. These can be prepared ahead of time and stored in a cool dry place for a long time.
Ingredients
1 Small Pack of Glass Noodle
1 Egg
50 gsm. of Dry Shrimp
50 gms. of Tofu
2 Small Red Onion
50 gsm. Soya Bean Shoots (Beansprouts)
1/2 Tablespoon Sugar
2 Light Soy Sauce
1 Tablespoon Oyster Sauce
2 Tablespoon Chilli Sauce
1 Tablespoon Peanuts ( pound to fine pieces )
1 Teaspoon Dry Flaked Chilli
3 Tablespoons Oil
Serve With
Fresh Soya Bean
Green Lettuce
Garnish With
Sugar
Peanuts ( pounded to fine pieces )
Dried Chilli ( pounded to flakes )
Lemon or Lime Slice
Preparation
1. Soak the glass noodles in water for 5 minutes to soften them.
2. Chop the tofu into small squares,
3. Slice the red onion into smaller pieces.
4. Clean the fresh soya shoots and chop off the roots.
5. Put the oil in a hot frying pan with the dry shrimp, and fry for 30 seconds
6. Move it to one side of the frying pan to make room to fry an egg.
7. Break the egg in hot oil and stir quickly for a few seconds to break it up.
8. Add the glass noodle and other cooking ingredients and stir-fry for 1 minute.
Chicken & Pork Noodle Soup ( Guay Tiaw )
Chicken & Pork Noodle Soup, is a cheap food sold from street stalls in major Thai cities. Thai people don't cook this at home, not just because its so widely available on the street, but also because it takes a lot of preparation work and has many ingredients. Although not as convienient to make yourself, it is well worth it. It is a great 'show' food, each diner receives a generic pot of noodles with chicken and pork, and chooses the seasonings they prefer. The soup can be prepared the day before. Eat with chopsticks and a spoon. Available all across Thailand, it is very mild & not spicy.
Ingredient
Packet of Rice Noodles
1 Large boiling pan with 3 litres water.
1 Chicken Carcass with chicken meat
2 Pork Bones (To make stock)
1 Chicken stock cube
3 Tablespoons Light Soya Sauce
3 Tablespoons Fish Sauce
2 Tablespoons Sugar
2 Tablespoons Salt
2 Tablespoon of Pickle Garlic Water
6 Garlic Cloves
Whole Back Peppercorn
1 Coriander Root
1 Chinese Radish
Ingredients
Dried Flaked Chilli
Sugar
Ground Peanuts
Vinegar
Fried Garlic in Oil
Pork Rinds
Garnish With
Pak Bong (Or Green Leaf Vegetables).
Soya Bean Shoots
Fried soya curd cubes
Preparation
For the Soup
1. Start by bringing the pan of water to boil, we will add the ingredients when it is boiling.
2. Grind the garlic, coriander root, and peppercorns together and add to the boiling pan.
3. Add the fish sauce, light soya sauce, sugar, salt, and garlic pickle water, to the pan.
4. Chop the radish into 1cm slices for this soup we need 3 or 4 slices, add to the pan.
5. Add the chicken carcass and pork bone and leave on a low boil for 1 hour.
6. Once the soup is ready, remove the chicken, and shred any meat on it.
For the Garnish
7. Chop of the pak bong into 4cm pieces
8. Put the pak bong and soya shoots into cold water.
To Serve
9. Boil water in an clean pan.
10. Put the noodles into the boiling water, they will cook in less than a minute. Ideally put the noodles into a seive and lower the seive into the boiling water, so that the noodles can be cooked and removed quickly.
11. Place the noodles in a bowl, with some shredded chicken together with some stock from the soup.
12. Let your guest choose which other garnishes to add to the bowl. Its normal to add lots and lots of garnishes to add different flavours and textures.
Thai Noodle Curry (Mi Ga Ti)
This noodle curry dish is standard faire among Isaan Thais (North Eastern Thais). The predominant taste is of fish sauce & chilli rather than curry, but this can be a bit overwhelming so you may prefer to increase the chicken and peanuts if you are not accustomed to authentic Thai food. You can use either pork or chicken in this recipe.
Ingredient
200 gms Chicken Breast
50 gms Red Curry Paste
50 gms Peanuts
3 Tablespoons Fish Sauce
3 Tablespoons Sugar
1 Teaspoon Salt
300 mls Coconut Milk
200 mls Water
200 gms Flat Rice Noodles
Serve With
100 gms Cabbage
50 gms Cucumber
50 gms Green Beans
100 gms Lettuce
35 gms Coriander
20 gms Mint
Preparation
Curry Sauce
1. Put coconut milk in a boiling pan and bring to the boil.
2. Add the red curry paste and mix.
3. Mince the chicken breast then add to the curry pan.
4. Cook until the chicken is thoroughly cooked.
5. Add the water and bring to the boil again.
6. Add the fish sauce, sugar, and salt, and cook for 10 minutes.
7. Meanwhile, toast peanuts in a dry frying pan to bring out the smell. The pound them in a mortar, or chop them into smaller pieces and add to the curry sauce.
Noodles
1. Soak noodle with warm water for 15 minutes.
2. Steam for 5 minute, then rinse with cool water.
Vegetable
1. Slice cabbage for into small strips.
2. Cut the cucumber into small triangles.
3. Chop the green bean into short 1cm lengths.
4. Chop coriander into 3cm lengths.
5. Clean the mint, and take only the leaves.
To Serve
1. Place all the vegetables on the plate.
2. Top off with the cooked noodles.
3. Ladle sauce over the noodles until the sauce covers the whole dish.
4. Serve.
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