Vegetarian Thai Food (recipes)2

Po Pia Thod
(vegetable spring rolls)
Phak Chuppaen Thod
(fried vegetables)
Som Tam Teang
(Spicy Cucumber Salad)
Tom Yam Hed
(sour and spicy mushroom soup)
Khao Pad
(fried rice with pineapple)
Het Hom Prung Rod
(stir fried Shiitake mushrooms)
Het Hom Rad Sod
(steamed shiitake mushrooms in sauce)
Pad Thua Lan Toa Khao Phot On
(fried snow peas with baby corn)
Phak Guang Tong Pad Hed
(chinese mustard cabbage with mushroom)
Phak Tua Gnog Pak Gaad Dong
(fried bean sprouts with pickles)
Tong-O-Pat Nam Man Hoy
(fried Celery in Oyster sauce)
Ka Lam Ple ton Hed Hom
(steamed cabbage with shiitake mushrooms)
Tom Kha Hed
(Mushroom Coconut soup)
Pad Thai / Phat Thai
(fried rice noodles)
Goong priao wan
(sweet and sour shrimp)
Pad Krapow to-hu sai het
(Yellow Bean curds in Basil – chili sauce)

all above is in order below:

Po Pia Thod
(vegetable spring rolls)

*  300 grams spring roll sheets
* 25 grams bean noodles
* 1 cup mashed, boiled, hulled mung beans
* 1 cup shredded cabbage
* 1 cup bean sprouts (remove root tips)
* 1 1/2 tbsp. light soy sauce
* 1 tbsp. chopped garlic
* 2 tbsp. of boiled flour-water mixture
* vegetable oil
*  Soak the noodles in water to soften them; then cut them into short lengths and mix with the mashed mung beans, cabbage, bean sprouts, pepper and soy sauce.
* Fry the garlic in 1 tbsp. vegetable oil on low heat. When it yellows, add the noodle-mung bean mixture and stir fry it until it’s dry. Remove the pan to cool.
* Spread out the spring roll sheet, place about 1 1/2 tsp of the filling in the middle, fold the end over the filling, roll to form a cylinder and use some of the flour paste to stick the end close.
* Fry the spring rolls in hot oil on low heat until they are golden brown.
* Drain the PoPia Thod and serve with spring roll sauce.

Phak Chuppaen Thod
(fried vegetables)

*  200 grams green Asparagus
* 1 sweet potato
* 200 grams angel mushrooms
* 200 grams union rings
* 1/2 cup rice flour
* 1/2 cup wheat flour
* 3/4 cup of coconut milk
* 3 cups vegetable oil
* 3 dried chilies
* 1 tbsp. sea salt
* 3 peeled shallots
* 3 bulbs of peeled garlic
*  Pound the spice mixture ingredients in a mortar until ground evenly.
* Peel the potato and cut all the vegetables into 2 x 1 cm parts.
* Mix the 2 flours with the coconut milk and add the spice mixture
* Wash, clean and slice the mushrooms in half.
* Split the batter in four portions, one for each of the vegetables and make certain the entire piece of vegetable is covered in the batter.
* Heat the oil in a wok and fry manageable sized portions until golden brown.
* Serve the Phak Chup peang Thod with a sweet sauce

Som Tam Teang
(Spicy Cucumber Salad)

*  3 cups shredded cucumber
* 1 cup of shredded carrot
* 5 cloves of garlic
* 3 dried chilies
* 3 tbsp. roasted peanuts
* 4 cherry tomatoes
* 3 tbsp. lime juice
* 1 tbsp. sugar
* 2 tbsp. tamarind sauce
* 1 tbsp. soy sauce
* 1 tsp. salt
*  Peel the cucumber(s) and shred them into thin pieces and remove 1 layer of skin from the carrot before shredding that.
* Cut open the chilies, remove the seeds and soak the skins in water for a few minutes. Remove the chilies skins, squeeze them dry and put in a mortar together with the garlic, cucumber, carrot, tomatoes, and peanuts. Pound well while seasoning to taste with lime juice, soy sauce, salt, tamarind juice, and sugar.
* Serve the Som Tam Taeng with cabbage and yard long beans.

Tom Yam Hed
(sour and spicy mushroom soup)

*  500 grams mushroom
* 3 cups of water
* 1 lemon grass stem cut into small pieces
* 3 slices of galangal
* 3 kaffir lime leaves
* 3 tbsp. light soy sauce
* 3 tbsp. lime juice
* 10 hot chillies, fresh or dried, fried crisp
* 1 chopped spring onion
*  Clean and wash the mushrooms and cut into half if big.
* Bring water to a boil, add the galangal, lemon grass, torn kaffir leaves and the mushrooms.
* When the mushroom are tender, add the soy sauce and remove from heat.
* Add lime juice until source and salt taste is in balance.
* Add the crisp fried chillies or crushed fresh chillies and sprinkle with chopped spring onion.
* Serve the Tom Yam Het hot.

*  3 cups cooked Jasmine rice
* 1/4 cup diced baby corn
* 1/2 cup diced pineapple
* 1/4 cup diced tomato
* 1/2 cup of peeled diced unions
* 1/2 cup boiled red kidney beans
* 1 tbsp. coarsely chopped garlic
* 1/4 cup diced yard long beans
* 1 tbsp. light soy sauce
* 3 tbsp. vegetable oil
* 1/2 tsp. salt
* 1 tsp. palm sugar
* 6 chillies sliced into pieces
*  Heat the oil in a wok, and when hot, fry the garlic until fragrant.
* Add the kidney beans, baby corn, unions, yard long beans and the jasmine rice and stir fry until thoroughly mixed.
* Add the tomato and pineapple and season to taste with soy sauce, salt and green chillies.
* Serve the Khao Phat Sapparot with spring onions and sliced cucumber.

*  20 pcs. shiitake mushrooms
* 3 tbsp. sugar
* 3/4 cup light soy sauce
* 2 cups oil
* 1 cup shiitake juice
*  Clean and wash the shiitake mushrooms and soak in water until soft.
* Heat the oil in a wok, add the mushrooms and fry until nearly done.
* Remove all but 2 tbsp. of the oil and add soy sauce, sugar, shiitake juice, while overturning and stirring the mushrooms.
* Serve the fried Het Hom Prun Rod hot when nearly dry.

# 6 shiitake mushrooms
# 1 chinese white cabbage (pak choy, phak sobon)
# 200 grams rice straw mushrooms
# 1 yellow tofu cake
# 1 red spur pepper
# 1 tsp. flour
# 1/4 tsp pepper
# 3 tsp. light soy sauce
# 1 tsp. dark soy sauce
# 1 tsp. oil
#  Cut 4 of the shiitake mushrooms in half and slice the remaining 2 pcs. in to thin layers.
# wash the chinese white cabbage and put them as a bottom layer on a plate.
# mix the rice straw mushroom and the tofu with 1 teaspoon of light soy sauce.
# Place the half of shiitake heads on the bed of white cabbage and place the mixture on top of the mushroom heads.
# mix the pepper, remaining light and dark soy sauce and flour with 1 tbsp of water and stir well.
# place this mixture as a second layer on the mushrooms.
# shred the spur pepper and place 1 shred on top of the mixture on the mushrooms.
# place the plate over hot water and steam for 25 minutes.
# remove the Het Hom Rad Sod from heat and serve hot.

Ingredients:

* 100 gram snow peas
* 100 gram baby corn
* 2 shiitake mushrooms
* 5 rice straw mushrooms
* 4 cherry tomatoes
* 1/4 cup vegetarian squid and shrimps
* 1/2 tsp. sugar
* 2 tbsp. light soy sauce
* 1 tbsp. vegetable stock
* 2 tbsp. oil
*   Wash all vegetables.
* Cut cherry tomatoes and rice straw mushrooms in half and shiitake mushrooms in bite sized pieces.
* Heat oil a in wok and add all ingredients.
* Stir fry until done and serve the Pad Thua Lan Toa Khao Phot On hot.

*  200 gram Chinese mustard cabbage
* 100 gram Rice straw mushrooms
* 1 tsp. Sugar
* 2 tbsp. Light Soy sauce
* 1 tsp. sesame oil
* 3 tbsp. oil
*  Wash the mustard cabbage well and cut in 5 cm lengths. Scald and set aside.
* Clean and wash the mushrooms and cut in half.
* Heat oil in a wok.
* Add mushrooms and fry until nearly done, then add the mustard cabbage.
* Add sugar, light soy sauce and sesame oil and stir until evenly mixed.
* Serve the Phak Guang Tong Pad Hed warm.

*  1 cup bean sprouts
* 1/2 cup pickles, cut like bean sprouts
* 1/2 cake yellow tofu
* 1 tsp sugar
* 1 tbsp light soy sauce
* 3 tbsp oil
# Wash the beans sprouts well and remove hulls and root tips
# Wash the tofu cake and cut in small pieces.
# Heat oil in a wok.
# Add tofu pieces and fry until golden.
# Add the other ingredients and stir fry until done.
# Serve the Phak Tua Gnog Pak Gaad Dong hot

*  200 gram celery
* 1/2 tsp. sugar
* 1 tbsp. light soy sauce/oyster sauce
* 2 tbsp. vegetable stock
* 1 tbsp. shiitake mushroom oil
* 3 tbsp. oil
#  Wash the celery and cut into bit size pieces.
# Add all ingredients on a single plate.
# Heat the oil in a wok over high heat
# Toss the contents of the ingredients plate in the wok and stir fry.
# Remove celery from the oil and serve the Tong-O-Pat Nam Man Hoy hot

*  1 cabbage
* 4 shiitake mushrooms
* 1 tsp. sugar
* 2 tbsp. light soy sauce
* 1 tsp. dark soy sauce
* 2 cups water
* 1 cup oil
*  Wash the cabbage and cut in 4 parts.
* Heat the oil in a wok, fry the cabbage until done and remove.
* Place cabbage with the mushrooms in a bowl.
* mix soy sauces, sugar and water well and pour over the vegetables.
* steam over medium heat for 30 minutes and serve the Ka Lam Ple ton Hed Hom hot.

*  1 cup rice straw mushrooms
* 1 cup angel mushrooms
* 2 cups cabbage
* 1 tomato
* 3 lemon grass stems cut into 1 cm parts
* 1/2 cup of Galang slices
* 4 kaffir lime leaves
* 1 tbsp. sugar
* 2 tbsp. salt
* 3 tbsp. lime juice
* 2 tbsp. light soy sauce
* 1 bush chopped coriander
* 9 bird chilies
* 6 cups of coconut milk
*  Clean and wash the mushrooms and cut in half.
* Wash cabbage and tomato and cut into bite sized chunks.
* Place the coconut milk in a pot over medium heat and bring to a boil, while stirring constantly.
* Add the Galang, lemon grass, torn kaffir leaves and boil for a minute.
* Add cabbage, mushrooms and tomato, and use salt, sugar and the chilli to season to taste.
* Before serving hot, sprinkle with coriander.
* Add the crisp fried chillies or crushed fresh chilies and sprinkle with chopped spring onion.
* Serve the Tom Kha Het hot.

*  100 gram flat rice noodles
* 2 shiitake mushrooms
* 4 vegetarian shrimp
* yellow tofu
* 1 tbsp. shredded carrots
* 1/4 cup bean sprouts
* 1 tbsp. dried, pickled chinese radish
* 1 chinese kale
* 1 tbsp. ground roasted peanuts
* 2 tbsp. sugar
* 1 tbsp. vinegar
* 2 tbsp. light soy sauce
* 1/2 cup water
* 2 tbsp. oil
*   Wash all vegetables well.
* Cut the kale into short lengths and remove hulls and root tips from the bean sprouts.
* Heat oil in a wok over high heat and add the shiitake mushrooms, radish, kale and carrot and stir fry for several minutes.
* Add the remaining ingredients and continue to stir fry until done.
* Serve the Pad Thai with lime wedges, ground roasted peanuts and bean sprouts.

*  cake of firm white tofu, cut into eights
* 1/2 cup of vegetarian shrimp
* 2 cucumbers
* 1/2 cup of pineapple cut into 2cm cubes
* 1/2 cup rice straw mushrooms
* 4 pcs. of baby corn
* 1 tomato cut into 1 cm. wedges
* 1 paprika cut into eight wedges
* 1 cup of shredded carrots
* 2 spurs of pepper
* 2 tbsp. sugar
* 1 tsp. salt
* 1 tbsp. light soy sauce
* 2 tbsp. ketchup
* 1 tbsp. vinegar
* 1 cup of vegetable stock
* 1 tbsp. corn flour
*  Wash and peel the cucumbers, cut them lengthwise into quarters and cut those quarts in half.
* Clean and wash the mushrooms and cut them in half
* Cut the baby corn and cut them into bit sized pieces.
* Heat oil in a wok and add tofu pieces and stir fry until golden.
* Add all the other ingredients, except the flour and the water, until tender.
* Add the flour and the water and stir until well mixed.
* Serve the Kung Priaw Wan hot

*  2 cakes of yellow tofu
* 300 grams rice straw mushrooms
* 5 chillies
* 10 gloves of garlic
* 1 tsp. salt
* 1 cup holy basil leaves
* 2 spur chillies
* 1/2 cup vegetable oil
* 1 tbsp light soy sauce
* 1 tsp sugar
* 5 tbsp water
*   Pound the chillies, garlic cloves and salt in a mortar until ground
* wash the mushrooms and cut them into halves
* cut each tofu cake into quarters and cut those quarters into thin slices
* heat the oil over medium heat and when hot, fry the tofu until golden
* remove all but app. 3 tbsp of the oil and fry the chillies – garlic mixture until fragrant.
* add the mushrooms and tofu and stir and turn for a minute
* add the water and cook until tender
* slice the spur chillies and add them together with the basil leaves
* Season to taste with soy sauce and sugar.
* Serve the Pad Krapao Tho-Hu sai Hed hot.
**Some of these recipes are duplicated, most reg dishes can be made vegan.**

Enjoy! sawadee

Vegetarian Thai Food (recipes)

Popia Thod (mini spring rolls)

Khao Phad Sapparot (Thai Fried rice with pineapple)

Som Tam Teang (Spicy Cucumber Salad)

Khao Soi (noodles in coconut soup)

Tong-O-Pat Nam Man Hoy (fried Celery in Oyster sauce)

Ka Lam Ple ton Hed Hom (steamed cabbage with shiitake mushrooms)

Salat Pholamai (fruit salad)

Hed Hom Prung Rod (fried Shiitake mushrooms)

Hed Hom Rad Sod (steamed Shiitake mushrooms in sauce)

Keang Liang (spicy vegetable soup)

Pad Thua Lan Toa Khao Phot On (fried snow peas with baby corn)

Pad Thai / Phat Thai (the famous Thai fried rice noodles)

Tom Kha Het (mushroom coconut soup)

Phak Chuppaeng Thod (My favorite thai snacks: Fried Vegetables in batter)

Phak Guang Tong Pad Hed (chinese mustard cabbage with mushroom) recipe

Phak Tua Gnog Pak Gaad Dong (fried bean sprouts with pickles)

Nam Prik Ong (chili paste)

Pad Krapow To-hu sai Hed (Yellow Tofu in Basil – Chillie sauce)

Tom Yam Hed (Sour and Spicy Mushroom soup)

Goong priaw waan (Sweet and Sour Shrimps)

and more to come!

all above are in order below: I skipped, khao soi, salat pholamai, keang liang and nam prik ong recipes.

*  300 grams spring roll sheets
* 25 grams bean noodles
* 1 cup mashed, boiled, hulled mungbeans
* 1 cup shredded cabbage
* 1 cup bean sprouts (remove root tips)
* 1 1/2 tbsp. light soy sauce
* 1 tbsp. chopped garlic
* 2 tbsp. of boiled flour-water mixture
* vegetable oil

*  Soak the noodles in water to soften them; then cut them into short lengths and mix with the mashed mungbeans, cabbage, bean sprouts, pepper and soy sauce.
* Fry the garlic in 1 tbsp. vegetable oil on low heat. When it yellows, add the noodle-mungbean mixture and stir fry it until it’s dry. Remove the pan to cool.
* Spread outa springroll sheet, place about 1 1/2 tsp of the filling in the middle, fold the end over the filling, roll to form a cylinder and use some of the flour paste to stick the end close.
* Fry the spring rolls in hot oil on low heat until they are golden brown.
* Drain the PoPia Thod and serve with spring roll sauce.

*  3 cups cooked Jasmine rice
* 1/4 cup diced baby corn
* 1/2 cup diced pineapple
* 1/4 cup diced tomato
* 1/2 cup of peeled diced unions
* 1/2 cup boiled red kidney beans
* 1 tbsp. coarsely chopped garlic
* 1/4 cup diced yard long beans
* 1 tbsp. light soy sauce
* 3 tbsp. vegetable oil
* 1/2 tsp. salt
* 1 tsp. palm sugar
* 6 chillies sliced into pieces

*  Heat the oil in a wok, and when hot, fry the garlic until fragrant.
* Add the kidney beans, baby corn, unions, yard long beans and the jasmine rice and stir fry until thoroughly mixed.
* Add the tomato and pineapple and season to taste with soy sauce, salt and green chillies.
* Serve the Khao Phat Sapparot with spring onions and sliced cucumber.

*  3 cups shredded cucumber
* 1 cup of shredded carrot
* 5 cloves of garlic
* 3 dried chillies
* 3 tbsp. roasted peanuts
* 4 cherry tomatoes
* 3 tbsp. lime juice
* 1 tbsp. sugar
* 2 tbsp. tamarind sauce
* 1 tbsp. soy sauce
* 1 tsp. salt

*  Peel the cucumber(s) and shred them in to thin pieces and remove 1 layer of skin from the carrot before shredding that.
* Cut open the chillies, remove the seeds and soak the skins in water for a few minutes. Remove the chilies skins, squeeze them dry and put in a mortar together with the garlic, cucumber, carrot, tomatoes and peanuts. Pound well while seasoning to taste with lime juice, soy sauce, salt, tamarind juice and sugar.
* Serve the Som Tam Taeng with cabbage and yard long beans.

*  200 gram celery
* 1/2 tsp. sugar
* 1 tbsp. light soy sauce
* 2 tbsp. vegetable stock
* 1 tbsp. shiitake mushroom oil
* 3 tbsp. oil

#  Wash the celery and cut into bit size pieces.
# Add all ingredients on a single plate.
# Heat the oil in a wok over high heat
# Toss the contents of the ingredients plate in the wok and stir fry.
# Remove celery from the oil and serve the Tong-O-Pat Nam Man Hoy hot.

*  1 cabbage
* 4 shiitake mushrooms
* 1 tsp. sugar
* 2 tbsp. light soy sauce
* 1 tsp. dark soy sauce
* 2 cups water
* 1 cup oil

# Wash the cabbage and cut in 4 parts.
# Heat the oil in a wok, fry the cabbage until done and remove.
# Place cabbage with the mushrooms in a bowl.
# mix soy sauces, sugar and water well and pour over the vegetables.
# steam over medium heat for 30 minutes and serve the Ka Lam Ple ton Hed Hom hot

*  20 pcs. shiitake mushrooms
* 3 tbsp. sugar
* 3/4 cup light soy sauce
* 2 cups oil
* 1 cup shiitake juice

*  Clean and wash the shiitake mushrooms and soak in water until soft.
* Heat the oil in a wok, add the mushrooms and fry until nearly done.
* Remove all but 2 tbsp. of the oil and add soy sauce, sugar, shiitake juice, while overturning and stirring the mushrooms.
* Serve the fried Het Hom Prun Rod hot when nearly dry.

# 6 shiitake mushrooms
# 1 chinese white cabbage (pak choy, phak sobon)
# 200 grams rice straw mushrooms
# 1 yellow tofu cake
# 1 red spur pepper
# 1 tsp. flour
# 1/4 tsp pepper
# 3 tsp. light soy sauce
# 1 tsp. dark soy sauce
# 1 tsp. oil

# 6 shiitake mushrooms
# 1 chinese white cabbage (pak choy, phak sobon)
# 200 grams rice straw mushrooms
# 1 yellow tofu cake
# 1 red spur pepper
# 1 tsp. flour
# 1/4 tsp pepper
# 3 tsp. light soy sauce
# 1 tsp. dark soy sauce
# 1 tsp. oil

*  100 gram snow peas
* 100 gram baby corn
* 2 shiitake mushrooms
* 5 rice straw mushrooms
* 4 cherry tomatoes
* 1/4 cup vegetarian squid and shrimps
* 1/2 tsp. sugar
* 2 tbsp. light soy sauce
* 1 tbsp. vegetable stock
* 2 tbsp. oil

*   Wash all vegetables.
* Cut cherry tomatoes and rice straw mushrooms in half and shiitake mushrooms in bite sized pieces.
* Heat oil a in wok and add all ingredients.
* Stir fry until done and serve the Pad Thua Lan Toa Khao Phot On hot.

*  100 gram flat rice noodles
* 2 shiitake mushrooms
* 4 vegetarian shrimp
* yellow tofu
* 1 tbsp. shredded carrots
* 1/4 cup bean sprouts
* 1 tbsp. dried, pickled chinese radish
* 1 chinese kale
* 1 tbsp. ground roasted peanuts
* 2 tbsp. sugar
* 1 tbsp. vinegar
* 2 tbsp. light soy sauce
* 1/2 cup water
* 2 tbsp. oil

#  Wash all vegetables well.
# Cut the kale into short lengths and remove hulls and root tips from the bean sprouts.
# Heat oil in a wok over high heat and add the shiitake mushrooms, radish, kale and carrot and stir fry for several minutes.
# Add the remaining ingredients and continue to stir fry until done.
# Serve the Pad Thai with lime wedges, ground roasted peanuts and bean sprouts

*  1 cup rice straw mushrooms
* 1 cup angel mushrooms
* 2 cups cabbage
* 1 tomato
* 3 lemon grass stems cut into 1 cm parts
* 1/2 cup of galangal slices
* 4 kaffir lime leaves
* 1 tbsp. sugar
* 2 tbsp. salt
* 3 tbsp. lime juice
* 2 tbsp. light soy sauce
* 1 bush chopped coriander
* 9 bird chilies
* 6 cups of coconut milk

*  Clean and wash the mushrooms and cut in half.
* Wash cabbage and tomato and cut into bite sized chunks.
* Place the coconut milk in a pot over medium heat and bring to a boil, while stirring constantly.
* Add the galangal, lemon grass, torn kaffir leaves and boil for a minute.
* Add cabbage, mushrooms and tomato, and use salt, sugar and the chilli to season to taste.
* Before serving hot, sprinkle with coriander.
* Add the crisp fried chillies or crushed fresh chilies and sprinkle with chopped spring onion.
* Serve the Tom Kha Het hot.

*  200 grams green Asparagus
* 1 sweet potato
* 200 grams angel mushrooms
* 200 grams union rings
* 1/2 cup rice flour
* 1/2 cup wheat flour
* 3/4 cup of coconut milk
* 3 cups vegetable oil
* 3 dried chillies
* 1 tbsp. sea salt
* 3 peeled shallots
* 3 bulbs of peeled garlic

*  Pound the spice mixture ingredients in a mortar until ground evenly.
* Peel the potato and cut all the vegetables into 2 x 1 cm parts.
* Mix the 2 flours with the coconut milk and add the spice mixture
* Wash, clean and slice the mushrooms in half.
* Split the batter in four portions, one for each of the vegetables and make certain  to cover the entire piece of vegetable in the batter.
* Heat the oil in a wok and fry manageable sized portions until golden brown.
* Serve the Phak Chup peang Thod with a sweet sauce

*  200 gram Chinese mustard cabbage
* 100 gram Rice straw mushrooms
* 1 tsp. Sugar
* 2 tbsp. Light Soy sauce
* 1 tsp. sesame oil
* 3 tbsp. oil

*  Wash the mustard cabbage well and cut in 5 cm lengths. Scald and set aside.
* Clean and wash the mushrooms and cut in half.
* Heat oil in a wok.
* Add mushrooms and fry until nearly done, then add the mustard cabbage.
* Add sugar, light soy sauce and sesame oil and stir until evenly mixed.
* Serve the Phak Guang Tong Pad Hed warm.

*  1 cup bean sprouts
* 1/2 cup pickles, cut like bean sprouts
* 1/2 cake yellow tofu
* 1 tsp sugar
* 1 tbsp light soy sauce
* 3 tbsp oil
*  Wash the beans sprouts well and remove hulls and root tips
* Wash the tofu cake and cut in small pieces.
* Heat oil in a wok.
* Add tofu pieces and fry until golden.
* Add the other ingredients and stir fry until done.
* Serve the Phak Tua Gnog Pak Gaad Dong hot.

*  2 cakes of yellow tofu
* 300 grams rice straw mushrooms
* 5 chillies
* 10 gloves of garlic
* 1 tsp. salt
* 1 cup holy basil leaves
* 2 spur chillies
* 1/2 cup vegetable oil
* 1 tbsp light soy sauce
* 1 tsp sugar
* 5 tbsp water
*  2 cakes of yellow tofu
* 300 grams rice straw mushrooms
* 5 chillies
* 10 gloves of garlic
* 1 tsp. salt
* 1 cup holy basil leaves
* 2 spur chillies
* 1/2 cup vegetable oil
* 1 tbsp light soy sauce
* 1 tsp sugar
* 5 tbsp water
*   Pound the chillies, garlic cloves and salt in a mortar until ground
* wash the mushrooms and cut them into halves
* cut each tofu cake into quarters and cut those quarters into thin slices
* heat the oil over medium heat and when hot, fry the tofu until golden
* remove all but app. 3 tbsp of the oil and fry the chillies – garlic mixture until fragrant.
* add the mushrooms and tofu and stir and turn for a minute
* add the water and cook until tender
* slice the spur chillies and add them together with the basil leaves
* Season to taste with soy sauce and sugar.
* Serve the Pad Krapao Tho-Hu sai Hed hot.

* 500 grams mushroom
* 3 cups of water
* 1 lemon grass stem cut into small pieces
* 3 slices of galangal
* 3 kaffir lime leaves
* 3 tbsp. light soy sauce
* 3 tbsp. lime juice
* 10 hot chillies, fresh or dried, fried crisp
* 1 chopped spring onion
*  Clean and wash the mushrooms and cut into half if big.
* Bring water to a boil, add the galangal, lemon grass, torn kaffir leaves and the mushrooms.
* When the mushroom are tender, add the soy sauce and remove from heat.
* Add lime juice until source and salt taste is in balance.
* Add the crisp fried chillies or crushed fresh chillies and sprinkle with chopped spring onion.
* Serve the Tom Yam Het hot.

*  cake of firm white tofu, cut into eights
* 1/2 cup of vegetarian shrimp
* 2 cucumbers
* 1/2 cup of pineapple cut into 2cm cubes
* 1/2 cup rice straw mushrooms
* 4 pcs. of baby corn
* 1 tomato cut into 1 cm. wedges
* 1 paprika cut into eight wedges
* 1 cup of shredded carrots
* 2 spurs of pepper
* 2 tbsp. sugar
* 1 tsp. salt
* 1 tbsp. light soy sauce
* 2 tbsp. ketchup
* 1 tbsp. vinegar
* 1 cup of vegetable stock
* 1 tbsp. corn flour

*  Wash and peel the cucumbers, cut them lengthwise into quarters and cut those quarts in half.
* Clean and wash the mushrooms and cut them in half
* Cut the baby corn and cut them into bit sized pieces.
* Heat oil in a wok and add tofu pieces and stir fry until golden.
* Add all the other ingredients, except the flour and the water, until tender.
* Add the flour and the water and stir until well mixed.
* Serve the Kung Priaw Wan hot

ENJOY! sawadee.

In Thai restaurants, people use a fork and a spoon. Thai people don’t use knife because meat is already cut when preparing the food. The fork is used to push the food into the spoon. The chopsticks are used to eat the soup because Thai soups contain noodles, fish balls, seafood and so on… The custom to eat with spoon and fork was brought by King Rama V from a trip of Europe in the 19th century. In Thai street restaurants, toilet paper are used as paper napkin.

Before Thai people used to eat sitting on the floor. Up-country this friendly custom is still remaining, especially for family gatherings. Once again the custom to eat while sitting on a chair was brought from Europe by King Rama V.

During a Thai meal, all the food is served together. No entrée, main dish and dessert like in westerner countries. Meals are eaten together and shared. In most cases, Thai people don’t eat dessert. Dessert (fruits, cakes) are eaten when going out for a walk. All food in the plate shall be eaten. Thai people don’t like to waste food, especially rice.

There are different types of rice. The steamed rice is called “KHAO SUEY” (ข้าวสวย). One of the most famous is sticky rice (“KHAO NIO” – ข้าวเหนียว) from “ISAN” area (อีสาน – northeastern part of Thailand). Thai people eat it with hands by making small balls. Central plains people often say that “Eating sticky rice make you lazy” so that’s why before “ISAN” people have the wrong reputation of being lazy. Nowadays central plains people also like eating sticky rice. With migration of many workers to Bangkok, recipes from different regions of Thailand has come to the capital.
Rice is the basic aliment in Thailand. Rice is eaten with most dishes. The word “to eat” in Thai language is “KIN KHAO” (กินข้าว), which means “to eat rice”.

The fruit called durian (“THURIEN” – ทุเรียน) is famous for its smell when it is ripe. Durians are often forbidden in public places such as Thai hotels. This is due to the strong smell of the durian, which persists even if the fruit has been moved to an other place. One thing is sure, nobody can steal a durian. Due to the smell it is impossible to hide it!

There are many different durian species. Prices range from 100 Baht up to 2000 Baht. Those high prices are reserved to durian ( species “MON THONG” ), which are big and contain abound flesh and small pits. Species “KADUM”, “CHANEE”, “KAN YAO” have bigger pits and less flesh.

A durian is heavy and with its torns it can be dangerous if it falls on the feet.
durian
Opening a durian is a difficult task. A big butcher knife has to be used to open it. The top of the fruits is cut by making big slices and it is necessary to pull the hard and stick peel to open the durian. Inside the big slices there is also flesh. Beware for people making a regime, durian is said to be a fruit that makes people fatter.

In Thailand there are 133 species of durian in Thailand. It is said that the 1942 flood has destroyed many durian orchards. After most producers did only plant easy growing durians, which could be sold easily. Generally, the lifespan of a durian tree is about 150 to 180 years. At hot season a tree can have up to 50 fruits.

The best Asian durians are said to be found in Thailand. Season in Thailand is during all the year depending on species. In all Asia durian is said to be the king of the fruits. Asian people are really fond of it. Even in Paris where exotic fruits are very expensive, when season begins, Asian people nudge themselves with their elbows to get the best durians.

There is a real love between Asian people and durian but there is a real hatred between westerner people and durian. Some really dislike it even if they never try it because the smell is a strong barrier.

For example, durian can be eaten fresh, in durian ice-cream or with sticky rice. Also durian can be found inside cakes, mooncakes, sweets and so on… Even durian-flavoured condom can be bought.
durian
For the first time in the mouth, people have got a strange feeling of something similar to old butter. After eating there is still a strong durian breath in the mouth. Anyway It is worth trying!
Small durian

In year 1999 there were problems about durian in Thailand. Some producers in order to take big parts into durian market sold them before they were ripe and big enough. Some quantities went back to Thailand because of unsatisfied Chinese, Taiwanese and Hong Kong customers. This caused the price per kilo to fall. So the practice of some producers had bad effects on all. Even some producers added a yellow dye to make their fruit look ripe. Government is thinking about a label of quality for durians and actions will be taken over bad producers.

In Nakhon Nayok province, there is an orchard called the “LA-ONG FAH” orchard. It does contain 700 durian trees. The owner is Chatri Sowantrakul and it took more than 30 years to obtain a such orchard. Now it also serves as a botanical garden where about 50 rare species of durian are well preserved. This orchard has a wide variety of strange-looking durians; some are oval, others are round and flat. Several have long stems. Some has the colour of the meat comes in various shades-white, light yellow, dark yellow, and even gold. Their names are unfamiliar : kob ratsamee, toranee hwai, chai maa fai, jok loi, thong, yoi chat, nom sod and khun non.

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–>
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-> Each one of us is

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This is where I come in. Join me and learn how to cook your way to a healthier you. You see eating hot and spicy foods speeds up your matabolism. Thus burning more calories Losing weight and keeping unwanted fat will be a thing of the past..

Famous Thai Dishes

Tom Yum Kung – Thai spicy lemon grass soup with shrimps
Khao Phad – Fried rice. Served with chicken, seafood, pork or beef
Khao Man Gai – Plain rice with chicken
Kaeng Phet – Red curry with chicken, seafood, pork or beef
Khao Tom – Rice soup (popular in the morning)
Kaeng Masaman – Malay inspired creamy soup with potato
Tom Kha Gai – Coconut soup with chicken and galanga root

Thai cuisine refers to typical foods, beverages, and cooking styles common to the country of Thailand. Thai Cuisine is known for being hot and spicy and its balance of five fundamental flavors in each dish or the overall meal – hot (spicy), sour, sweet, salty and bitter (optional).

Although popularly considered as a single cuisine, Thai food would be more accurately described as four regional cuisines corresponding to the four main regions of the country: Northern, Northeastern (or Isan), Central and Southern, each cuisine sharing similar foods or derived from those of neighboring countries. Southern curries, for example, tend to contain coconut milk and fresh turmeric, while northeastern dishes often include lime juice.

Thai food is known for its enthusiastic use of fresh (rather than dried) herbs and spices as well as fish sauce. Thai food is popular in many Western countries especially in Australia, New Zealand, some countries in Europe such as the United Kingdom, as well as the United States, and Canada.

Serving

Instead of a multiple main course with side dishes found in Western cuisine, a Thai full meal typically consists of either a single dish or rice khao (Thai: ข้าว) with many complementary dishes served concurrently.

Rice is a staple component of Thai cuisine, as it is of most Asian cuisines. The highly prized, sweet-smelling jasmine rice (khao hohm mali) is indigenous to Thailand. This naturally aromatic long-grained rice grows in abundance in the verdant patchwork of paddy fields that blanket Thailand’s central plains. Steamed rice is accompanied by highly aromatic curries, stir-frys and other dishes, incorporating sometimes large quantities of chillies, lime juice and lemon grass. Curries, stir-frys and others may be poured onto the rice creating a single dish called khao rad gang (Thai: ข้าวราดแกง), a popular meal when time is limited. Sticky rice (khao neow, Thai: ข้าวเหนียว) is a unique variety of rice that contains an unusual balance of the starches present in all rice, causing it to cook up to a sticky texture. It is the daily bread of Laos and substitutes ordinary rice in rural Northern and Northeastern Thai cuisine, where Lao cultural influence is strong.

Noodles, known in much of Southeast Asia by the Chinese name kwaytiow (Thai: ก๋วยเตี๋ยว), are popular as well but usually come as a single dish, like the stir-fried Pad Thai (Thai: ผัดไทย) or noodle soups. Many Chinese cuisine are adapted to suit Thai taste, such as khuaytiow rua (Thai: ก๋วยเตี๋ยวเรือ), a sour and spicy rice noodle soup.

There is a uniquely Thai dish called nam prik (Thai: น้ำพริก) which refers to a chilli sauce or paste. Each region has its own special versions. It is prepared by crushing together chillies with various ingredients such as garlic and shrimp paste using a mortar and pestle. It is then often served with vegetables such as cucumbers, cabbage and yard-long beans, either raw or blanched. The vegetables are dipped into the sauce and eaten with rice. Nam prik may also be simply eaten alone with rice or, in a bit of Thai and Western fusion, spread on toast.

Thai food is generally eaten with a fork and a spoon. Chopsticks are used rarely, primarily for the consumption of noodle soups. The fork, held in the left hand, is used to push food into the spoon. However, it is common practice for Thais and hill tribe peoples in the North and Northeast to eat sticky rice with their right hands by making it into balls that are dipped into side dishes and eaten. Thai-Muslims also frequently eat meals with only their right hands.

Often Thai food is served with a variety of spicy condiments to embolden dishes. This can range from dried chili pieces, or sliced chili peppers in rice vinegar, to a spicy chili sauce such as the nam prik mentioned above.

[edit] Ingredients

The ingredient found in almost all Thai dishes and every region of the country is nam pla (Thai น้ำปลา), a very aromatic and strong tasting fish sauce. Shrimp paste, a combination of ground shrimp and salt, is also extensively used.

Thai dishes in the Central and Southern regions use a wide variety of leaves rarely found in the West, such as kaffir lime leaves (bai makrut, Thai ใบมะกรูด). The characteristic flavour of kaffir lime leaves appear in nearly every Thai soup (e.g., the hot and sour Tom yam) or curry from those areas. It is frequently combined with garlic, galangal, lemon grass, turmeric and/or fingerroot (krachai), blended together with liberal amounts of various chillies to make curry paste. Fresh Thai basil is also used to add fragrance in certain dishes such as Green curry. Other typical ingredients include the small green Thai eggplants, tamarind, palm and coconut sugars, lime juice, and coconut milk. A variety of chilies and spicy elements are found in most Thai dishes.

Other ingredients also include pahk chee (cilantro or coriander), rahk pahk chee (cilantro/coriander roots), curry pastes, pong kah-ree (curry powder), si-yu dahm (dark soy sauce), gung haeng (dried shrimp), pong pa-loh (five-spice powder), tua fahk yao (long beans or yard-long beans), nahmahn hoi (oyster sauce), prik Thai (Thai pepper), rice and tapioca flour, and nahm prik pao (roasted chilli paste).

Although broccoli is often used in Asian restaurants in the west in pad thai and rad na, it was never actually used in any traditional Thai food in Thailand and is still rarely seen in Thailand. Usually, gailan is used.[citation needed]

[edit] Famous dishes

Many Thai dishes are familiar in the West. In many dishes below, different kinds of protein can be chosen as the ingredient, such as beef, chicken, pork, duck, tofu or seafood.

[edit] Breakfast dishes

* Jok (Thai: โจ๊ก) – a rice porridge very commonly eaten in Thailand for breakfast. Similar to the rice congee eaten in other parts of Asia.
* Khao Tom (Thai: ข้าวต้ม) – a Thai style rice soup, usually with pork, chicken or shrimp.

* Khao Pad (Thai: ข้าวผัด) – One of the most common dishes in Thailand, fried rice, Thai style. Usually with chicken, beef, shrimp, pork, crab or coconut or pineapple, or vegetarian ( jay (Thai: เจ).
* Pad Thai (Thai: ผัดไทย) – rice noodles pan fried with fish sauce, sugar, lime juice or tamarind pulp, chopped peanuts, and egg combined with chicken, seafood, or tofu.
* Rad na (Thai: ราดหน้า) – wide rice noodles in gravy, with beef, pork, chicken, shrimp, or seafood.
* Khao pad naem (Thai: ข้าวผัดแหนม) – fried rice with fermented sausage (typically from the Northeast)
* Pad see ew (Thai: ผัดซีอิ๊ว) – noodles stir-fried with see ew dum (thick soy sauce) and nahm plah (fish sauce) and pork or chicken.
* Pad kee mao (Thai: ผัดขี้เมา) – noodles stir-fried with Thai basil
* Khao khluk kapi (Thai: ข้าวคลุกกะปิ) – rice stir-fried with shrimp paste, served with sweetened pork and vegetables.
* Khanom chin namya (Thai: ขนมจีนน้ำยา) – round boiled rice noodles topped with various curry sauces and eaten with fresh leaves and vegetables.
* Khao soi (Thai: ข้าวซอย) – crispy wheat noodles in sweet chicken curry soup (a Northern dish)
* Khao pad gai (Thai: ข้าวผัดไก่) – fried rice with chicken
* Gai pad grapao (Thai: ไก่ผัดกะเพรา) – minced chicken with garlic, chilies, and Holy basil
* Gai pad med mamoung himaphan (Thai: ไก่ผัดเม็ดมะม่วงหิมพานต์) – juicy chunks of chicken with cashew nuts and chilies

[edit] Central Thai shared dishes

* Tom yam (Thai: ต้มยำ) – hot & sour soup with meat. With shrimp it is called Tom yam goong or Tom yam kung (Thai: ต้มยำกุ้ง), with seafood (typically shrimp, squid, fish) Tom yam talae (Thai: ต้มยำทะเล), with chicken Tom yam gai (Thai: ต้มยำไก่).

* Gai Pad Khing (Thai: ไก่ผัดขิง) – chicken stir-fried with sliced ginger.
* Tom kha gai (Thai: ต้มข่าไก่) – hot sweet soup with chicken and coconut milk.
* Saté (Thai: สะเต๊ะ) – grilled meat, usually pork or chicken, served with cucumber salad and peanut sauce (actually of Indonesian origin, but now a popular street food in Thailand).
* Red curry (Gaeng Phet lit. ‘hot curry’, Thai: แกงเผ็ด) – made with copious amounts of dried red chillies
* Green curry (Gaeng khiew-waan, Thai: แกงเขียวหวาน) – green curry, made with fresh green chillies and flavoured with Thai basil, and chicken or fish meatballs. This dish is one of the spiciest of Thai curries.
* Massaman curry (Thai: แกงมัสมั่น) – an Indian style curry, usually made by Thai-Muslims, containing roasted dried spices, such as coriander seed, that are rarely found in other Thai curries.
* Pad prik (Thai: ผัดพริก) – usually beef stir fried with chili, called Neua pad prik (Thai: เนื้อผัดพริก)
* Pad kaphrao (Thai: ผัดกะเพรา) – beef, pork or chicken stir fried with Thai holy basil.
* Pad pak ruam (Thai: ผัดผักรวม) – stir fried combination of vegetables depending on availability and preference.
* Panaeng (Thai: พะแนง) – dry curry with beef (Panang beef, Thai: พะแนงเนื้อ), chicken, or pork. It includes some roasted dried spices similar to Massaman curry.
* Tod man (Thai: ทอดมัน) – deep fried fishcake made from knifefish (Tod man pla krai, Thai: ทอดมันปลากราย) or shrimp (Tod man kung, Thai: ทอดมันกุ้ง)
* Boo Jah (Thai: ปูจ๋า) – crab cakes with pork, garlic, and pepper served with a simple spicy sauce, such as Sri Rachaa sauce, sweet-hot garlic sauce, nahm prik pao (roasted chili paste), or red curry paste and chopped green onions.
* Choo-Chee Plah Ga-Pong (Thai: ฉู่ฉี่ปลากระพง) – snapper in choo-chee curry sauce (thick red curry sauce)

[edit] Northeastern shared dishes

Northeastern shared dishes

The cuisine of Northeastern Thailand is shared with the cuisine of Laos, as Isan people are of Lao heritage and speak a language that is mutually intelligible with the Lao language.
Som tam

* Som tam (Thai: ส้มตำ, IPA: som ɗam), known in Lao/Isan language as ตำมักหุ่ง (IPA: ɗam mak huŋ). grated papaya salad, pounded with a mortar and pestle. There are three main variations: Som tam poo (Thai: ส้มตำปู) with salted black crab, and Som tam Thai (Thai: ส้มตำไทย) with peanuts, dried shrimp and palm sugar and Som tam plara (Thai: ส้มตำปลาร้า) from north eastern part of Thailand (Isan), with salted gourami fish, white eggplants, fish sauce and long bean.
* Larb (Thai: ลาบ) – sour salads containing meat, onions, chillies, roasted rice powder and garnished with mint.
* Nam Tok (Thai: น้ำตก) – made with beef and identical to larb, except that the beef is cut into thin strips rather than minced.
* Yam (Thai: ยำ) – general name for any type of sour salad, such as those made with glass noodles (Yam Wun Sen, Thai: ยำวุ้นเส้น), or with seafood (Yam Talae, Thai: ยำทะเล).
* Tom saep (Thai: ต้มแซบ) – Northeastern-style hot & sour soup
* Gai yang (Thai: ไก่ย่าง) – marinated, grilled chicken
* Sticky rice (Thai: ข้าวเหนียว)
* Nam prik num (Thai: น้ำพริกหนุ่ม) – dipping sauce made from roasted eggplant, green chillies, and garlic grounded together in a mortar and pestle.

Desserts and drinks
Mo Geng, a cake mainly made of eggs

* Kao niao ma muang (Thai: ข้าวเหนียวมะม่วง) – Sticky rice and ripe mango
* Kao niao Durian (Thai: ข้าวเหนียวทุเรียน) – Sticky rice and durian in coconut milk
* Gluay buad chee (Thai: กล้วยบวชชี)- Banana in coconut milk
* Foi Tong (Thai: ฝอยทอง), Tong yib (Thai: ทองหยิบ), Tong yod (Thai: ทองหยอด) – Different forms of egg yolk mixed with sugar and other ingredients. Some believe this is European in origin, particularly through the influence of Maria Guyomar de Pinha in the 17th century.[1]
* Kanome Maw Gaeng (Thai: ขนมหม้อแกง) – sweet potato pudding
* Fried Banana with Ice Cream
* Cha Yen (Thai: ชาเย็น) – Thai Iced Tea
* Kah-Feh Yen (Thai: กาแฟเย็น) – Thai Iced Coffee

Coconut is a main ingredient in desserts, in particular the milk, and the shredded coconut pieces. The coconut milk is used in a lot of dishes as the soup or base and some of the desserts are rolled in shredded coconut for taste and look. These are some of the desserts that contain coconut:

* Lod Chong Nam Ka Ti (Thai: ลอดช่องน้ำกะทิ) – Pandan flavored rice flour noodles in coconut milk
* Kanom Tan (Thai: ขนมตาล) – Palm flavored mini cake with shredded coconut on top
* Ruam Mit (Thai: ร่วมมิตร) – Chestnuts covered in flour, jackfruit, tapioca, and Lod Chong in coconut milk
* Kanom Chun (Thai: ขนมชั้น) – multi-layers of pandan-flavored sticky rice flour mixed with coconut milk
* Kanom Bua Loy (Thai: ขนมบัวลอย) – taro root mixed with flour into balls in coconut milk
Variations
Fried Giant water bugs

Throughout the country there are many interpretations and variations on these common dishes. Other dishes from the northern part of Thailand include unique sauces and exotic foods, such as raw beef, fermented fish paste, and deep fried insect larvae (also enjoyed in the Northeast). The culinary creativity even extends to naming: one tasty larva translates as “freight train” (rot duan ; Thai: รถด่วน) and the smallest, hottest chillies are known as phrik khii nuu (Thai: พริกขี้หนู), literally “mouse dropping chillies”. They are called that because of their size. In the Northeast, eating insects is common, and the giant water bug (mang dah; Thai: แมงดา) is popular.[2]

The dish nam prik pla too (Thai: น้ำพริกปลาทู) is particularly common in central Thailand because of its low cost. It consists of deep fried Indian mackerel, Rastrelliger kanagurta (pla too) served with a shrimp-and-chilli paste (nam prik kapi). The fish are traditionally presented in pairs, placed head-to-tail on a round bamboo dish.

Very easy to prepare and very juicy.

This is a favorite at my house even though this is not a Thai dish.

I took a whole bird about around 4 to 5 lbs.

Rinsed it off in cold water and patted it dry. Turned it breast side down and cut the backbone away. Made sure all the giblets taken out and laid it down breast side up. With both hands I pressed down on the breast and butterflies it. Then loosen the skin around the breast and thighs with my fingers.

I first rubbed it with oil and fish sauce and then used a dry rub called Chinese 5 spice, black pepper and brown sugar. On and under the skin. No salt because fish sauce is salty already.

Hot oven uncovered at 425~F for 20 minutes per pound. Then last 15 minutes turn the oven to 375~F. Use a meat thermostat and it should read 185~F at the breast. Make sure it’s not touching bone and the juices run clear. Let it rest and this is what it should look like , Enjoy! Sawadee.