Pad Thai Recipe

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Hello foodies! In my blog post this month I would like to share the recipe of the best known Thai dish for foreigners. This dish is available in most Thai restaurants overseas and it is one of my most requested recipes of all time!
I’m talking about Pad Thai, which is sometimes also spelled ‘Phad Thai’. Pad Thai is a stir-fried noodle dish featuring eggs, vegetables, tofu and dried shrimp in a sweet and sour sauce with made from tamarind juice, fish sauce and palm sugar.
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Crispy Rice Salad with Fermented Pork Recipe: Nam Khao

Crispy rice salad with fermented pork is known as Nam clook or Khao tod nam clook in Thai. Also known as Nam khao in Lao, the dish features deep fried red curry rice balls mixed with basic Thai seasoning ingredients. These ingredients include fish sauce, lime juice, chilli, fried peanuts, sliced ginger, chopped coriander, spring onion and pork skin. Of course there is always the most special ingredient, fermented pork.

This dish is among the most famous rice dishes available from street vendors in Thailand. Outside Thailand I have seen the dish more frequently in Lao restaurants than in Thai restaurants. Many people consider the dish as an appetiser, but for me it could also be the perfect main dish.
Nam clook has a nice balance of spicy, salty, and sour with a wonderful texture of crispness from the rice, peanut and dried chilli. The dish is best served alongside fresh salad leaves such as betel leaf and lettuce. Continue reading

Khow tom mud

Steamed sticky rice with banana in banana leaves (Khow tom mud) is a dessert that you can come across very easily in Thailand. The original recipe requires wrapping in banana leaves, but living here banana leaves are not always available and are expensive. As a substitute I use baking paper. The downside is that you lose the aromatic smell of banana leaves, but it is still good enough and I enjoy it immensely.

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Chicken rice ข้าวมันไก่


Chicken rice is a dish that can be found across Southeast Asia.
I remember eating this dish many times for lunch, dinner and even breakfast. The smell of chicken rice always takes me back to my childhood, and I never dreamt that one day I would be cooking it myself in far away Australia.
This is not the first time I have cooked chicken rice, but this version is so much easier and better suited for days when you have limited time in the kitchen. Usually when cooking chicken rice most recipes tend to use the whole chicken which takes longer and if you only have 2 people in the house you probably do not need that much.
With this recipe I only use part of the chicken, and you can use chicken thigh, breast, drumstick or Maryland.

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Fried rice with chilli shrimp paste ข้าวผัดน้ำพริกกะปิ

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Shrimp paste is a common ingredient in Southeast Asia. For Thai cuisine we use it as an ingredient in chilli paste, and to make a chilli sauce called “Namh Prik Ka-Pi”. Today I will present you with a different dish named “Kow Pad Namh Prik Ka-Pi ข้าวผัดน้ำพริกกะปิ” which is fried rice with chilli shrimp paste. I think it similar to the Malaysian nasi goreng.
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How to make ground roasted rice

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Ground roasted rice, or Khao Khua (ข้าวคั่ว), is a significant ingredient in Northeastern Thailand (Isaan) cuisine such as Larb Kai/Moo ลาบไก่/หมู (Chicken/Pork minced salad) and Nam Tok น้ำตก (Northeastern spicy salad ). I usually use it to make “Nam Jimh” (Chilli dipping) alongside many of my dishes, such as BBQ pork skewers and Grilled chicken thai style. It also works with fusion cuisines, such as in a steak dipping sauce. This is creates a roasted, nutty flavour and adds texture to the dishes.

This is very easy to make. You will need
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