Thai Food and Thailand Travel
For years, ThaiTable has been one of the leading Thai food and travel websites.
Here you can learn everything it takes to cook real and authentic Thai food, just like your Thai mom used to make.
And then read about visiting Thailand.
Over the years, Drunken Noodles or Pad Kee Mao has acted like drunkard, relaxing its boundaries. What started simple and clean, got dressed in random vegetables and herbs. Then people confused it with another dish. Now it is barely recognizable. This recipe dials Pad Kee Mao back to its roots.
When I was still living in Thailand, Pad Kee Mao was a very hot stir fry with meat, holy basil and seasoning. When oyster sauce became popular; it was incorporated into Pad Kee Mao. Spaghetti Kee Mao was popularized. Seafood Kee Mao was added.
Recently, Pad Kee Mao has gotten so drunk that it can’t even remember its repertoire. More vegetables and herbs slowly show up on Pad Kee Mao’s ingredient list; mushrooms, onions, baby corn, bell peppers, carrots, green beans, kaffir leaves, Chinese keys and fresh green peppercorns, Thai basil and even eggs. All in all, the common thread is still the intense heat. The tongue of a drunk can’t feel the spicy hot chili peppers; the vibrancy of the flavors and seasoning must make up for it.
As most of us will be cooking and eating Drunken Noodles sober, I tone down the heat but keep all other flavors true to the dish. When you feel like having the noodles with an insanely amount of alcohol, crank up the seasoning and the chili peppers as you please. Enjoy!
Thai silk and carved teak elephants are not the hottest items to bring back home to your family and friends from a trip to Chiang Mai; instead, go for the Nam Prig Noom. A spicy green chili sauce, Nam Prig Noom, is a true reminder of eating and being in the north.
Part of the fun about visiting Chiang Mai is sitting down for a Khantoke dinner at the end of the day and watching the traditional Thai dance. Nam Prig Noom, sticky rice and pork rinds and other dishes are served on a raised tray while you sit on the floor waiting for the hosts to come around with your delicious food and drink.
After you’re fed, walk over to a night market and take the fun of northern Thailand in. Then, before leaving Chiang Mai, visit Warorot Market (Kad Luang) or other markets in Chiang Mai to see Nam Prig Noom in packages and containers for your friends and families.
This recipe is a vegetarian, traditional and authentic. Nam Prig Noom sold in Bangkok often has lime juice, fish sauce and/or pickled fish. In the north, it’s far simpler: chilies, garlic, shallots and salt.
Nam Prig Noom goes exceedingly well with sticky rice and pork rinds.
Pork rinds have always been my favorite thing to sink my teeth into. The crunchiness and the flavor are indescribably good. Sit down with your favorite drink and dip these babies into a hot sauce like Nam Prig Noom or Chili Paste, the big bowl will be gone in no time.
I wanted to make my own pork rinds to experience throwing something into hot oil and have it puff 10 times. On my last visit to my local Hispanic store, the ready to use roll of pork rinds came home with me. And the fun began.
The process of drying and frying the rinds was much easier than I thought. Right after I took the pictures, the bowl of pork rinds disappeared in no time. Please make sure you have plenty of liquid to drink before and while eating the pork rinds to prevent tummy ache and dehydration.
You've worked hard, you're so exhausted and can barely decide what to eat. The choice for many Thai's is 'pud grapow', one of the best-tasting and easy to cook dishes. Walk into nearly any restaurant in Thailand and you know the chef can make 'pud gaprow'. And your meal will be decent enough. When you down a pud ga prow you know have the energy for the next challenge.
Pud Gaprow comes in many shades and flavors. There are pud gaprow with chicken, pork, beef, and seafood. The latest popular pud gaprow is the thousand-year-old egg pud gaprow. Pud Gaprow is so versatile, so homey, so familiar and so loved. The heat level can hit anywhere from none to very high. The meat, rice and the cucumber make the dish a complete meal with proteins, carbs and veggie. Why isn't Pud Gaprow more famous than "Pad Thai'?
Kow Tom Nam Woon, as it’s known in Thailand, has been a hard-to-find dessert these days. Even its old name ‘Gra Jub’, most Thais never heard of. My guess for the disappearing dessert is that as Thailand moves into the modern economy, any products that take less time and make more money are favored. Even a well-regarded dessert like Kow Tom Nam Woon can become extinct.
Kow Tom Nam Woon hits 3 great spots; the chewy texture of the sticky rice, the fragrant sweetness and the cold shaved ice in fiery heat of Thailand. When the air is so thick that you can’t breathe and you’re sweating profusely, having chewy Kow Tom Nam Woon going down to quench your overheated body is like drinking cool nectar from heaven.
What sets southern food apart from other regional food in Thailand is the tumeric and the non-stop fiery heat in your mouth, tongue and down in your belly. From this curry paste, many other famous southern dishes are formed. Often, vegetarian versions of classic dishes miss core flavors, but this Southern Red Curry Paste still offers the full southern Thai food experience.
I started making wonton wrappers out of laziness; I don’t like to go to the store just for one item when I have all the ingredients to make wonton wrappers.
Often fried wontons can be heavy and greasy, these homemade wonton wrappers are light and very crispy when fried. The wontons are soft and silky when boiled. And best of all, there are no eggs, preservatives or food colors.
The process of making wonton wrappers is the same as making fresh pasta and noodles. It’s a lot of fun seeing the dough turning into a wonton sheet on the pasta bike. And if you have children, it’s worth getting a pasta bike for a fun time together.
See how I made the wonton wrappers from vdo below:
I'm amazed at the quality of the mangoes that we get in the US. Mangoes used to be hard-to-get, and when you found them, they were bruised and close to going bad. Now they're available fresh with a few varieties. When good mangoes are abundant, let's celebrate with Mango Sticky Rice.
See recipe and tips on making Mango Sticky Rice.
After walking in the tropical heat of Bangkok, a street cart carrying large jars of colorful icy drinks is a heavenly sight. Pennywort juice is dark green, in a jar often decorated with green leaves which resemble tiny lotus leaves. This drink is perfect for quenching your thirst and fueling your next adventure.
Pennywort is believed to have healing properties that clear out bruises. We even jokingly offer pennywort juice to our friends after they go through a breakup.
The green drink has an earthy taste with a spicy undertone. Make a large jar of juice and keep it in the fridge; it makes a great welcome home drink after work.
Pennywort (aka gotu kola) is known in Thailand as Bai Bua Bok, or ‘land lotus’. The leaves are 2 inches in diameter and look like miniature lotus leaves. It grows well in a wet or damp area
Pennywort is well known for its healing properties. Other traditional medicine practitioners like Ayurvedic and Chinese medicine doctors use pennywort to treat various ailments.