Though I am calling this vegan pad thai, this isn't just a veganized version that I made up. It's a real Thai dish that I grew up eating called pad mee korat, and when I was thinking about a vegan version of pad thai, it dawned on me that pad mee korat was basically it, with just a few tweaks!

What is pad mee korat?

I have always thought of pad mee korat as the sister of pad thai given their similar flavours and ingredients. It's a rice noodle stir fry that is the local specialty of my mom's hometown, Korat, in the northeast of Thailand. This is why it's a dish my grandmother makes regularly!

While pad thai necessarily contains fish sauce and eggs, pad mee korat doesn't need either of those. But both dishes use the same rice noodles, bean sprouts, garlic chives, and has that same sweet-salty-sour profile.

Though my grandma usually makes pad mee korat with thinly sliced pork, it's not essential to the dish and you can substitute with the tofu used in pad thai, or simply omit it. I couldn't have asked for a better starting point for a vegan pad thai recipe!

​Ingredients and Notes

Here are all the ingredients you'll need. For the amounts and instructions, see the recipe card below!

Sauce Ingredients

• Soy sauce. Thai soy sauce is best but it's not necessary. Confused by different types of soy sauces? See this soy sauce explainer post here!
• Tao jiew. This is Thai fermented soybean paste that is essentially the Thai version of miso. It's sold in glass bottles (Healthy Boy Brand) at Asian grocery stores that sell a lot of Thai ingredients, though it is harder to find. You can substitute equal amount of miso or doenjang.  
• Tamarind paste. If buying pre-made tamarind paste, always buy ones from Thailand to make sure you have the right product. These are often labeled as tamarind concentrate (see pic below). You can also make your own tamarind paste from pulp and it's what I do. Never buy tamarind products from India as they are not the same!
  **Tamarind sourness varies from brand to brand, so if it's your first time, start out with a little less and you can add more later if needed.**
• Chili flakes, optional, only if you want to make it spicy. Store bought is fine, or you can easily make your own using my roasted chili flakes recipe. You can also leave it out of the sauce and let people add their own at the table.

Pad Thai Ingredients

• Dry rice noodles, medium size (2-3 mm wide). You need to soak them in room temp water for 1 hour, so don't forget to do this ahead of time! You can soak them the day before, drain, then keep them in the fridge until ready to use. If you did not plan ahead, you can do an emergency soak in hot off the boil water and for 3 minutes, then drain and rinse immediately under cold water.
  *If you have previously had trouble working with rice noodles, be sure to check out this ultimate guide to mastering rice noodles.
• Neutral oil, this can be any neutral flavoured cooking oil you normally use. I use avocado oil or canola oil
• Pressed tofu. Pressed tofu is the firmest tofu you can buy. It has a nice chew and will not fall apart in the wok. It's also the tofu that's traditionally used in pad thai. Sometimes they are labeled as "bean curd". If not available, use extra firm tofu or fried tofu. 
• Fresh shiitake mushrooms, thinly sliced. If stems are thick and hard, remove them. If they're small and tender you can leave them on.
• Shallots, chopped
• Garlic, chopped
• Palm sugar. Light brown sugar can be used instead. 
• Garlic chives, cut into 2-inch pieces. If not available you can substitute green onions (though they don't taste the same), but chop green onions smaller and use less as they are more intense in flavour than garlic chives.
• Bean sprouts. Be sure to get mung bean sprouts, not soybean sprouts. 
• Roasted peanuts, optional, roughly crushed or chopped. Peanuts are not typically added to pad mee korat, so feel free to skip them, but I add them here to get it closer to a traditional pad thai.
• Lime wedges, optional. I find a squeeze of fresh lime can add a nice burst of freshness.

How to Make Vegan Pad Thai

Here's a bird's eye view of all the steps so you know what's involved, for full instructions see the recipe card below!

1. Soak your noodles for 1 hour in room temp water. Meanwhile, make the sauce by adding tao jiew to a small bowl and mash with a fork to break up the soybeans, then add the rest of the sauce ingredients and stir to mix. 
2. In a wok or a large nonstick skillet, sear the mushrooms and tofu in a little bit of oil until golden brown and the mushrooms are cooked through. Remove from the pan. 
3. To the same pan, add the oil, garlic, shallots, palm sugar and cook, stirring frequently until the sugar caramelizes into a deep brown colour.
4. Deglaze with the sauce mixture and stir to mix.

5. Add the soaked rice noodles along with the mushrooms and tofu.
6. Toss until all the sauce has been absorbed. Taste the noodles, and if it is still undercooked, add a splash of water and keep it cooking longer.
7. Turn off the heat, add bean sprouts and garlic chives and toss to mix.
8. Once mixed, you can taste and adjust seasoning if needed. Plate and sprinkle with roasted peanuts and serve with a wedge of lime.

​Tips for Advance Prep

If you have all your ingredients ready, the cooking will take literally 5 minutes. So prepare ingredients as per these suggestions to enjoy weeknight pad thai!

• Make the sauce in advance (you can make a big batch!) and keep in the fridge. Saute the garlic, shallots, and sugar as per the recipe, then once you've added the liquid seasonings to the caramelized sugar, take it off heat and transfer it to a glass jar. That's your sauce! Keep it in a sealed container in the fridge. This sauce will keep for a long time.
  *If keeping multiple batches of sauce in one container, remember to measure and note how much sauce you need per batch!
• Soak the noodles up to a week in advance, drain well then rest them briefly on a towel to ensure no excess water will pool in the container. Keep in an airtight container in the fridge.
• Chop all your vegetables and keep them in an airtight container and they will last for a week!

Vegan Pad Thai Recipe (pad mee korat)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews

• Author: Pailin Chongchitnant
• Prep Time: 20 mins (+1 hr to soak noodles)
• Cook Time: 15 mins
• Total Time: 35 minutes
• Yield: 2 servings

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Description

This vegan pad thai is also known as pad mee korat. You'll get the same sweet, salty, sour balance and chewy noodles...but all completely plant based! It's an easy recipe, with an option to add eggs if desired.

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Ingredients

• 4 oz (112 g) dry rice noodles, medium size (2 mm wide)
• 3 Tbsp (45 ml) vegetable oil
• ¾ cup (85 g) pressed tofu, cut into small pieces
• 1 cup fresh shiitake mushrooms, stems removed, thinly sliced
• 3 Tbsp (35 g) finely chopped palm sugar, packed
• ¼ cup chopped shallot
• 4 cloves garlic, chopped
• ¾ cup (180 ml) garlic chives, cut into 2-inch pieces
• 1 cup (50 g) bean sprouts, plus extra for serving
• ¼ cup roasted peanuts, chopped (optional)

Note: If you eat eggs, you can add 2 eggs to this recipe.

Sauce

• 1 Tbsp soy sauce
• 1 ½ Tbsp fermented soybean paste or "tao jiew"  or substitute 1 tablespoon Korean doenjang or Japanese miso (what is tao jiew) 
• 2 ½ - 3 tablespoon tamarind paste, store bought or homemade (see note)
• ½ - 1 teaspoon chili flakes, or to taste
• 3 Tbsp water

Ingredients & Kitchen Tools I Use

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Instructions

1. Soak rice noodles in room temperature water for 1 hour or until they turn white. Drain and set aside. You can soak the noodles in advance, drain, and keep in a sealed container in the fridge until ready to use, up to 2-3 days.
2. Make the sauce: Add tao jiew to a small bowl and mash roughly with a fork to break up the soybeans (if using miso or doenjang, place in a small bowl it with 1 Tbsp of water and stir to loosen the paste.) Add all remaining sauce ingredients and stir to mix. 
3. Add about 1 tablespoon of oil to a wok or a large sauté pan and heat over medium high heat. Once hot, add mushrooms and tofu. Spread them out and let sear until golden. Toss and continue to cook for 1 more minute or until the mushrooms are cooked through. Remove from pan and set aside. 
4. To the same pan, heat about 2 tablespoon of oil over medium high heat. Add garlic, shallots and palm sugar and cook, stirring frequently until the sugar caramelizes into a deep brown colour.
5. Deglaze with the sauce mixture then add the rice noodles, mushrooms and tofu. Keep tossing until all the sauce has been absorbed. Taste the noodles, and if they are still undercooked, add a splash of water and let cook until dry again. You can also add a little more tamarind if you think it needs it. 
6. If you want to add eggs: Once the noodles have absorbed most of the sauce, push the noodles to one side. Add eggs into the empty space, break the yolks and let the eggs set about half way. Then put the noodles over the eggs and let the eggs cook for 30 more seconds until the egg is set. Then toss to break up the eggs.
7. Turn off the heat, add bean sprouts and garlic chives and toss to mix. Taste and adjust seasoning. Plate and sprinkle with roasted peanuts, if using. 

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Notes

1. Only buy tamarind from Thailand, which is sometimes labeled as "tamarind concentrate. Sourness varies significantly between brands, so start with 2 ½ tablespoon and add more at the end if needed. Do not buy tamarind paste from India because it is much more concentrated.

The post Vegan Pad Thai Recipe (pad mee korat) appeared first on Hot Thai Kitchen.

What is Gai Lan Oyster Sauce Stir Fry?

You might be familiar with a Chinese restaurant dish with long stems of steamed gai lan on a plate with oyster sauce drizzled on top, and this is a similar idea except BETTER! It's all cut up so you don't have to try to eat whole stems of gai lan while trying to be graceful about it (which is not possible anyway).

And because it's stir-fried, the flavours of the sauce are absorbed into the vegetables making them extra flavourful. Not the mention the soft, chunky garlic pieces, those are the cherry on the sundae!

In Thai this dish is called kana pad namman hoi คะน้าผัดน้ำมันหอย and it's a very common vegetable side dish people cook at home because it is so easy and delicious.

Ingredients and Notes

Here are all the ingredients you need with important notes about them. For amounts, see the recipe card below.

• Chinese broccoli aka gai lan. If you have a choice, choose smaller gai lan for this recipe. Large, mature gai lan tend are tougher and more bitter while younger ones are more tender and not bitter. Some Chinese grocery stores offer both larger and smaller ones so be sure to look carerfully. If not available, you can substitute broccolini instead. If using broccolini, cut into 2-inch pieces, and to ensure tenderness you may want to peel the bottom half of the stems.
• Garlic
• Thai chilies, optional. Only if you want to make it spicy.
• Oyster sauce. Use good quality oyster sauce for this if you can as it is the main ingredient. See my post here on how to choose good oyster sauce.
• Soy sauce. I use Thai soy sauce for this, but any kind of soy sauce will work. See types of sauce sauce explained.
• Sugar. Just a little bit to balance the saltiness.
• Ground white or black pepper, or to taste
• Jasmine rice for serving, as is typical for a Thai meal, though this would make a good side veg for just about any meal!

How to Make Gai Lan Oyster Sauce Stir Fry

Here's a bird's eye view of all the steps. If this is your first time, I recommend watching the video tutorial to ensure success!

1. Slice thicker gai lan stems on a sharp diagonal. For thinner stems, cut into 1-2 inch pieces.
2. Cut the leaves into roughly 2" chunks, dividing wider leaves in half if needed, keep the leaves and stems separated.
3. Combine the oyster sauce, soy sauce, water and sugar; stir to dissolve the sugar completely.
4. Pound the garlic until broken into chunks, alternately smash them with the side of your knife and roughly chop.

5. In a wok, cook the garlic over medium low heat until smallest bits turn golden.
6. Add the stems and cook for about a minute.
7. Add the leaves, the sauce mixture and the white pepper and turn the heat up to high. Toss for about 30 seconds or just until the leaves are wilted.
8. Once the leaves look wilted but not totally collapsed, turn off the heat and plate immediately. Do not overcook as the leaves can become chewy; you want the leaves to still have some freshness and volume to them when you turn off the heat as they will continue to wilt on the plate.

Recipe Card

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Gai Lan Oyster Sauce Stir-Fry (Chinese Broccoli)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 27 reviews

• Author: Pailin Chongchitnant
• Prep Time: 10 mins
• Cook Time: 5 mins
• Total Time: 15 minutes
• Yield: 3-4 servings
• Cuisine: Thai

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Ingredients

• 300 g gai lan, aka Chinese broccoli, preferably smaller stems
• 6-7 cloves garlic
• Optional: 1-2 Thai chilies, if you want it spicy
• 1½ Tbsp oyster sauce 
• ½ Tbsp soy sauce
• 1 Tbsp water
• ½ tsp sugar
• ¼ tsp ground white or black pepper, or to taste
• Jasmine rice for serving

Ingredients and Kitchen Tools I Use

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Instructions

1. Cut thick gailan stems on a sharp bias into thin slices. Thinner stems can be chopped into 2-inch pieces. Once you get to the leaves, cut them into bite-sized chunks. Keep the stems and leaves separated.
2. Then add garlic and pound just until they look "shredded" (see video for visual). You can also smash the garlic with the side of your knife and roughly chop. If using chilies, pound them along with the garlic or roughly chop.
3. In a small bowl, combine oyster sauce, soy sauce, sugar, and water; stir until the sugar is dissolved.
4. In a wok, fry the garlic in a little oil over medium-low heat for a minute or so until light golden. Don't use high heat as you want the garlic to have time to soften and infuse the flavour into the oil.
5. Add gai lan stems, turn heat up to medium and cook for about 30-45 seconds.
6. Turn the heat up to high, then immediately add gai lan leaves, the sauce, white or black pepper, and cook for only about 30-45 seconds. Remove from heat immediately once the leaves look wilted but not completely collapsed. Do not overcook, the residual heat will wilt the leaves further, and the leaves also get chewy when cooked too much. 
7. Serve immediately with jasmine rice. Enjoy!

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The post Gai Lan Oyster Sauce Stir-Fry appeared first on Hot Thai Kitchen.

Thai green papaya salad or som tum is one of my most popular recipes, but that recipe is actually a type of papaya salad that we call som tum thai or Thai style papaya salad. There are other types of papaya salad in Thailand, and one that is arguably just as popular is called som tum pla ra or som tum lao (Lao style papaya salad). So if you’re a fan of deeply umami flavour and a bit of funk, this style is the one for you. It is just as easy to make and is a guaranteed crowd pleaser.

But first, to be clear, this recipe is not a Lao papaya salad. It is a Thai papaya salad, but we call it "Lao style" because it uses a fermented fish sauce that's commonly used in Lao papaya salads (more on this below). While there are many overlaps between Lao and Northeastern Thai cuisine, the papaya salads made in Laos can be different from what we have in Thailand.

How to Make Som Tum With and Without a Mortar and Pestle

The word "tum" in som tum means to pound, which is the technique of pounding ingredients in a mortar and pestle. But don't worry if you don't have a mortar and pestle, or if you only have a small one; below I show you 2 different ways to make som tum, with and without the mortar and pestle.

*If you have a mortar and pestle but it is too small for the salad, simply do everything in your M&P right up until it's time to add the papaya, then transfer into a mixing bowl and switch to the hand method.

But first...you have to julienne the papaya

Here are 3 different ways to julienne green papaya. The julienning techniques are much easier understood by video, so I recommend watching the video tutorial if you've never done it before!

Method 1 - Traditional method: use a chef's knife and chop-chop-chop to make many incisions on the papaya, then use the knife to shave off a layer and you should get beautiful uneven sticks.

Method 2 - Julienne peeler. You can buy a Thai julienne peeler at many Asian stores and online (Kiwi brand). This is what I do at home as it's convenient and fast. Note that the first layer you peel off will be stuck together into a sheet, which you simply have to hand-chop into sticks.

Method 3 - Hand chop. If method 1 is too scary, and you don't have a peeler, you can also just hand chop it! It's slow but it will work. Halve the peeled papaya, scrape off the seeds, and thinly slice into sheets, then chop the sheets into sticks.

How to Make Som Tum in a Mortar & Pestle (traditional method)

1. Julienne the papaya and carrot using one of the methods shown above.
2. In a mortar and pestle, pound the garlic and chilies until there are no big chunks.
3. Add the palm sugar and pound until it is melted into a paste.
4. Add the long beans and pound until they are broken.

5. Add the tomatoes and pound gently to smash and release the tomato juices, then use a large spoon to scrape the sugar off the bottom of the mortar and let it mix in with the juices.
6. Add the lime juice, fish sauce, tamarind, pla ra and MSG (if using), then use a spoon to stir and mix. If using a mortar that's too small for the papaya, transfer to a mixing bowl and continue to step 7 of the hand massage method below.
7. Add the julienned papaya and carrots and do the "pound and flip" method - pound a few times, then use the large spoon to flip the papaya to distribute the dressing, then repeat the pounding and flipping a few more rounds until everything is well mixed and the papaya is wilted slightly.
8. Plate and garnish with pumpkin seeds. Enjoy!

How to Make Som Tum without a Mortar & Pestle (Hand Massage Method)

1. Combine the finely chopped palm sugar, fish sauce and lime juice, then stir until the sugar is mostly dissolved. You'll still have some chunks, but leave them for now.
2. Grate or press the garlic into a mixing bowl. Then finely mince the chilies and add them to the bowl as well.
3. Use whatever you have to smash the long beans until they're split open, then cut into 2-inch pieces.
4. Back to the dressing, stir it well, then use the back of a spoon to mash any remaining sugar lumps which should now easily dissolve. Then add the tamarind, pla ra and MSG (if using).

1. Add the long beans and tomatoes, and use a gloved hand to massage the tomatoes to smash and release the juices.
2. Add the dressing and mix well.
3. Add the papaya and carrots and hand-massage everything until well mixed and the papaya is wilted slightly.
4. Plate and garnish with pumpkin seeds. Enjoy!

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Umami Thai Green Papaya Salad (Som Tum Pla Ra)

A type of green papaya salad that we call tum pla ra or tum lao. With the addition of pla ra fermented fish sauce, it's got an extra depth of flavour that you've got to try!

Course Salad

Cuisine Thai

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2

Calories 196kcal

Author Pailin Chongchitnant

Equipment

• mortar and pestle optional

Ingredients

• 2 cloves garlic
• 1-3 Thai chilies to taste, fresh and/or dried
• 1 ½ tablespoon palm sugar finely chopped, packed
• 2 long beans
• 1 medium tomato cut into wedges, or sub ½ cup halved cherry tomatoes
• 1 ½ Tablespoons fresh lime juice
• 1 Tablespoons tamarind paste or sub ½ tablespoon more lime juice
• 1 Tablespoons fish sauce
• 1 Tablespoons pla ra fermented fish sauce read more about pla ra in the blog post
• ⅛ teaspoon MSG optional
• 1 ½ cups julienned green papaya
• ⅓ cup julienned carrots
• 2 Tablespoons pumpkin seeds toasted
• For serving: sticky rice, crispy pork rind, and/or Vietnamese style rice vermicelli

US Customary - Metric

Instructions

Mortar and Pestle Method (it’s best to watch the video to see how this works)

• In mortar and pestle, pound the garlic and chilies into a paste. Add the palm sugar and pound until the sugar is dissolved into the paste.
  2 cloves garlic, 1-3 Thai chilies, 1 ½ tablespoon palm sugar
• Cut the long beans in 2-inch pieces, then add to the mortar and pound until the beans are broken, then add the tomatoes and pound gently to smash and release the tomato juices. Use a large serving spoon to scrape the bottom of the mortar and mix the sugar and garlic with the vegetables.
  2 long beans, 1 medium tomato
• Add the lime juice, tamarind paste, fish sauce, pla ra and MSG (if using) and use the spoon to mix the dressing together. Taste the dressing and feel free to adjust the seasoning to taste at this point.

  Note: If your mortar and pestle is too small for the amount of papaya you have, transfer everything into a mixing bowl and continue using the “hand massage” method as described in step 5 in the section below.
  1 ½ Tablespoons fresh lime juice, 1 Tablespoons tamarind paste, 1 Tablespoons fish sauce, 1 Tablespoons pla ra fermented fish sauce, ⅛ teaspoon MSG
• Add the papaya and carrots to the mortar, pound a few times, then use the spoon to “flip” the papaya and distribute the dressing. Pound a few more times and flip again, then repeat the pound-and-slip a couple more times until the papaya is wilted slightly and the dressing is thoroughly mixed.
  1 ½ cups julienned green papaya, ⅓ cup julienned carrots
• Plate and top with the pumpkin seeds. Serve with sticky rice and crispy pork rind, if desired.
  2 Tablespoons pumpkin seeds, For serving: sticky rice, crispy pork rind, and/or Vietnamese style rice vermicelli

Hand Massage Method (It’s best to watch the video to see how this works)

• Chop your palm sugar as finely as possible, then add into a small mixing bowl. Add the fish sauce and lime juice and stir until the sugar is mostly dissolved; there will be some lumps left, leave them for now.
  1 ½ tablespoon palm sugar, 1 Tablespoons fish sauce, 1 ½ Tablespoons fresh lime juice
• Grate the garlic using a microplane into a large mixing bowl, or press it using a garlic press. Finely mince the chilies and add them to the garlic.
  2 cloves garlic, 1-3 Thai chilies
• Place the whole long beans on a cutting board, and smash them until they split open using whatever you have that works, such as a wooden spoon or a rolling pin. Cut into 2-inch pieces and add to the garlic bowl, then add the tomatoes.
  2 long beans
• Back to the dressing, give it a good stir one more time, and if there are any lumps remaining, use the back of a spoon to smash them against the side of the bowl and they should dissolve easily. Add the tamarind, pla ra, and MSG (if using).
  1 Tablespoons tamarind paste, 1 Tablespoons pla ra fermented fish sauce, ⅛ teaspoon MSG
• Using a gloved hand, massage the beans and tomatoes mixture to smash and release the tomato juices into the bowl, and mix with the garlic and chilies. Add the dressing and use your hand to massage everything together well.
• Add the papaya and carrots to the mixing bowl and hand massage everything to mix and wilt the papaya.
  1 ½ cups julienned green papaya, ⅓ cup julienned carrots
• Plate and sprinkle with pumpkin seeds and serve with sticky rice and/or crispy pork rind, if desired.
  2 Tablespoons pumpkin seeds

Video

Nutrition

Calories: 196kcal | Carbohydrates: 35g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1484mg | Potassium: 695mg | Fiber: 5g | Sugar: 23g | Vitamin A: 5375IU | Vitamin C: 112mg | Calcium: 64mg | Iron: 2mg

The post Umami Thai Green Papaya Salad (Som Tum Pla Ra) appeared first on Hot Thai Kitchen.

This recipe will change the way to think about "mixed veg." This isn't some boring old side dish, this quick and easy stir-fry is garlicky, umami, and full of flavour and textures. It's even got a little kick from some Thai chilies if you want it! It's Thai people's go-to whenever we need veggies on the table, and the recipe will work with whatever vegetables you have in the fridge. So, a great fridge cleanup dish!

Ingredients and Notes

Here are all the ingredients you'll need to make this recipe and important notes about them. For amounts, check out the full recipe card below.

Sauce

You can use this sauce to stir fry just about anything, and indeed it's very similar to my universal stir fry sauce recipe!

• Oyster sauce. The queen of Thai stir fry sauce. Read more about how to choose good oyster sauce here.
• Soy sauce, any kind will do, but best if you have Thai soy sauce and my preference is Healthy Boy Mushroom Soy Sauce.
• Golden Mountain sauce, is another kind of soy sauce that has a slightly different flavour. You can substitute Maggi Seasoning or fish sauce instead, or simply use more soy sauce. Here are types of soy sauces explained.
• Water
• Sugar. Just a wee bit to balance the salt.

The Stir Fry

Again I repeat: these veggies are just suggestions and ideas. You do not need all of these vegetables, just a few kinds will do, but ideally you want a good mix of colours and textures.

• Carrots, "roll cut" for some cool shapes (you can see the video for technique), or simply cut them into thin sticks. Don't make them big, remember with stir fries you only have a few minutes in the pan.
• Cauliflower, SMALL florets. Again they won't have much time to cook in the wok so these should smaller than what you imagine a "floret" normally is.
• Green cabbage, bite-sized pieces. I prefer Asian cabbage (the squat ones) as they're sweeter and more delicate, but regular cabbage is fine.
• Chinese broccoli (gai lan), stems thinly sliced on a diagonal, leaves roughly torn into chunks
• Sugar snap peas, strings removed, which is done by snapping off the stem-end and pulling downward, and the strings on the sides of the pea should come away (see pic below). I like to then cut them in half on a sharp diagonal as allows the sauce to penetrate the otherwise impenetrable pods, making them more flavourful.
• Shiitake mushrooms, fresh, cut into slices. You can use any other kinds of mushrooms here.
• Garlic, roughly chopped
• Thai chilies, optional, only if you want to make it spicy. Most of the time this dish is done with no chilies in Thailand, but I wanted to include it here to give you the option. I like to just crushed the chilies with the side of a knife just until broken and the heat will gently infuse into the sauce so it's not overwhelmingly spicy.

Pro Tip: Choosing Vegetables

When choosing your veg, think about having a good variety of colours and textures. Look at the list above and you'll see that each vegetable contributes something different to the mix.

How to Make Mixed Vegetable Stir-Fry ผัดผักรวม Pad Pak Ruam

Here's a bird's eye view of the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success!

1. Organize your vegetables in order they are added to the pan: Bowl 1 with firm veggies: carrots and cauliflower in this case. Bowl 2 with softer veggies: Cabbage, snap peas, gai lan stems, and mushrooms. Bowl 3 with anything leafy, like gai lan leaves.
2. In a small bowl, combine all the sauce ingredients and stir until the sugar is dissolved.
3. In a wok or a large saute pan on medium high heat, add a little vegetable oil, garlic and chilies and saute until small bits of garlic turns golden.
4. Add the firm veg in bowl 1 and a splash of water, and stir for 1-2 minutes or until they're about halfway cooked. Adding more water as needed.

5. Add bowl 2 of vegetables and the sauce and toss until the vegetables are done to your liking, 1-2 minutes.
6. Add gai lan leaves or anything leafy.
7. Toss just until the leaves are wilted, 20-30 seconds, and off heat.
8. Enjoy with jasmine rice!

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Mixed Vegetable Stir-Fry (Pad Pak Ruam)

A classic for any Thai household, this quick and easy mixed veggie stir fry isn't any old boring side dish! It's loaded with flavours and textures. Veggies provided are just suggestions - the recipe can work with whatever veggies you have in the fridge. To make it a complete meal, simply add your protein of choice!

Course Main Course, Side Dish

Cuisine Thai

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Author Pailin Chongchitnant

Ingredients

Sauce

• 2 tablespoon oyster sauce
• 2 teaspoon soy sauce
• 2 teaspoon Golden Mountain sauce or sub fish sauce
• 1 teaspoon sugar
• 1 tablespoon water

Stir Fry (veggies are just examples, feel free to change them)

• 1 small carrot roll cut, or cut into sticks (see video for the roll cut technique)
• ¼ head cauliflower small florets
• 3 cups cabbage bite-sized pieces
• 3 stalks Chinese broccoli (gai lan) stems thinly sliced on a diagonal, leaves roughly chopped
• 10 sugar snap peas strings removed and cut in half on a diagonal
• 5 fresh shiitake mushrooms sliced
• 2 tablespoon neutral oil
• 5 cloves garlic chopped
• 1-3 Thai chilies optional, to taste, crushed with the side of a knife just until broken
• Jasmine rice for serving

US Customary - Metric

Instructions

• In a small bowl, combine oyster sauce, soy sauce, Golden Mountain Sauce, water and sugar; stir until the sugar is dissolved.
  2 tablespoon oyster sauce, 2 teaspoon soy sauce, 2 teaspoon Golden Mountain sauce, 1 teaspoon sugar, 1 tablespoon water
• Organize your vegetables in order they are added to the pan: the first bowl with carrots and cauliflower, or anything firm that takes the longest to cook. The second bowl is for the cabbage, snap peas, mushrooms and gailan stems, or non-leafy veg that take less time than the first bowl. The last bowl is for any leafy veg, such as gai lan leaves.

  Prepare a cup of water and have it ready by the stove.
  1 small carrot, ¼ head cauliflower, 3 cups cabbage, 3 stalks Chinese broccoli (gai lan), 10 sugar snap peas, 5 fresh shiitake mushrooms
• In a wok or a large saute pan, turn the heat to medium high, add a little vegetable oil, garlic and chilies and saute until smaller bits of garlic are golden.
  5 cloves garlic, 1-3 Thai chilies
• Add carrots and cauliflower (bowl 1) and a splash of water and toss over for 1-2 minutes or until the veggies are about halfway-cooked to your liking.
• Add bowl 2 of vegetables, followed by the sauce and toss for another minute or so, until the vegetables are done to your liking.
• Add any leafy veg and toss just until wilted. Remove from heat and serve with jasmine rice. Enjoy!
  Jasmine rice

Video

The post Mixed Vegetable Stir-Fry (Pad Pak Ruam) appeared first on Hot Thai Kitchen.

If you want a Thai peanut dressing that Thai people actually eat in Thailand, and not some peanut buttery concoction you find in hundreds of recipes written by non-Thai people, this is it right here. This dressing is what we use in salad kaeg สลัดแขก, which is is a filling and satisfying salad that is a specialty of Muslim-Thai cuisine.

The dressing is made from freshly ground roasted peanuts, NOT peanut butter (which isn't even a Thai ingredient). It's rich and flavourful, but mildly spiced, though the spiciness is customizable. We serve it with a classic mix of veggies and protein, but free to use it on whatever salad vegetables you like, or use it as a vegetable dip!

How to Make Thai Salad with Peanut Dressing

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

To roast peanuts:

1. Preheat the oven to 350°F (180°C). Place peanuts on a baking sheet and spread them out into one layer and roast for 15-20 minutes. After 10 minutes, stir the peanuts around. Check them often once they are close to finish, they burn fast!
2. Remove from oven after they have turned golden brown. Once they are cool, grind them into a coarse meal (not peanut butter!) in a mortar and pestle or a food processor.

Note: If you have extra roasted peanuts, store them in the fridge to prevent them from going rancid. For even longer storage, put them in the freezer.

Make the curry paste:

1. Cut the dried chilies into chunks with scissors and remove all the seeds.
2. Add them to a coffee grinder along with the coriander seeds and grind into a powder.
3. In a mortar and pestle, pound together shallots, garlic, ground chilies and coriander into a paste (does not have to be super fine).
4. Bring ¼ cup of the coconut milk and bring to a boil. Add the curry paste and cook, stirring constantly, until it is reduced and thick.

5. Once it is thick, continue to cook the paste for one more minute, adding a splash of coconut milk if it is sticking to the bottom.
6. Add the remaining coconut milk and stir to dissolve the paste.
7. Add the water, ground roasted peanuts, tamarind, palm sugar, and salt. Simmer the dressing for 20-30 minutes over low heat, until thickened to the desired consistency, scraping the bottom frequently to prevent it from scorching.
8. I like the dressing to be on the thicker side, but if you prefer a lightly dressed salad you can make it thinner by adding a splash of water. Taste and adjust seasoning as needed, making sure it's got a strong flavour since it will be served with lots of veggies. Let it cool a bit before drizzling over your salad!

Authentic Thai Peanut Dressing (Salad Kaeg)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Pailin Chongchitnant
• Yield: Serves 4

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Description

Forget peanut-butter laden dressings that are an American invention, this flavourful authentic Thai peanut dressing is made from freshly ground roasted peanuts and dried chilies, the way Thai people have it in Thailand!

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Ingredients

Peanut Dressing

• 15 g mild dried red chilies, such as puya or guajillo, seeds removed
• ⅓ cup chopped shallots
• 8 cloves garlic
• ½ tsp coriander seeds, toasted preferably
• 1 cup (240 ml) coconut milk
• ½ cup (120 ml) water
• ½ cup (120 ml) roasted peanuts (it’s best to buy raw peanuts and roast them yourself because the flavour is so much better! I'm including roasting instructions below.)
• 4-6 tablespoon (60 - 90 ml) tamarind paste, store bought or homemade (see note 1)
• 3 Tbsp (35 g) palm sugar, finely chopped, packed
• ¾ tsp fine grain salt (you can also use fish sauce if not making this vegetarian)

Options for the Salad

Note: These are all classic components of a salad kaeg, but feel free to change things up! My only tip is that because the dressing is rich, make sure you have some sturdy veggies in the mix.

• Greens: any kind you like, but I recommend including sturdy leaves such as iceberg lettuce and baby spinach in the mix. Delicate greens alone will not hold up well under the rich dressing.
• Cucumber
• Tomatoes or cherry tomatoes
• Carrots
• Boiled eggs (boil for 9 minutes for large eggs)
• Fried firm tofu (fry in 350°F oil until golden brown)
• Potato chips or fried potato sticks
• Fried shallots (you can buy fried shallots from Asian grocery store, but I much prefer making my own. See instructions in my fried chicken recipe here)

Ingredients and Kitchen Tools I Use

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Instructions

To roast peanuts: Preheat the oven to 350°F (180°C). Place peanuts on a baking sheet and spread them out into one layer and roast for 15-20 minutes. After 10 minutes, stir the peanuts around. Check them often once they are close to finish, they burn fast! Remove from oven after they have turned golden brown. Once they are cool, grind them into a coarse meal (not peanut butter!) in a mortar and pestle or a food processor.

Note: If you have extra roasted peanuts, store them in the fridge to prevent them from going rancid. For even longer storage, put them in the freezer.

Make the curry paste: Cut chilies into chunks with scissors and remove all the seeds. Grind into a powder in a coffee grinder along with the coriander seeds. In a mortar and pestle, pound together shallots, garlic, ground chilies and coriander into a paste (does not have to be super fine).

Make the dressing: In a small pot, add ¼ cup of the coconut milk and bring to a boil. Add the curry paste and cook, stirring constantly, until it is reduced and thick. Once it is thick, continue to cook the paste for one more minute, adding a splash of coconut milk as needed if things are sticking to the bottom.

Add the remaining coconut milk, water, ground roasted peanuts, tamarind, palm sugar, and salt. Simmer the dressing for 20-30 minutes over low heat, until the dressing has the desired consistency, scraping the bottom frequently to prevent it from scorching.

If the dressing is too thick, feel free to thin it out a bit with water. Taste and adjust seasoning as needed, making sure it's got a strong flavour since it will be served with lots of veggies. Let the dressing cool down slightly before pouring over the salad, but it should still be warm.

Tip: I made the dressing quite thick in the video because I like the richness of a thick dressing, but in Thailand, some people make the dressing quite thin so that you can toss the salad in it. If you prefer a thinner dressing, you can just add more water or more coconut milk to achieve a desired consistency, and you may have to increase the amount of seasoning accordingly.  

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Notes

1. Use tamarind paste from Thailand, not from India, and it should be a loose brown liquid. Tamarind varies greatly in acidity between brands, so start with 4 tablespoon and taste and adjust from there. 

The post Authentic Thai Peanut Dressing (Salad Kaeg) appeared first on Hot Thai Kitchen.

I use glass noodles all the time, but I never thought I could make it at home. Turns out, it is one of the easiest noodles to make, AND the process is so incredibly satisfying!

Fresh homemade glass noodles are more tender than dry ones, but they still have that subtle elasticity. They make the perfect cold salads, and in this post I will share how to make the noodles and a simple soy-sesame dressing that pairs perfectly with them.

Ingredients for Homemade Glass Noodles

You need only two ingredients to make homemade glass noodles (mung bean jelly noodles), but you will need a couple of tools.

• Mung bean starch. I am using the classic Thai brand of mung bean starch, Pine Brand, who sponsored this post. If you cannot find it, Korean grocery stores also carry mung bean starch, it is called Cheongpomuk-garu. Well-stocked Southeast Asian markets and Chinese markets are also worth checking out.
• Water. That's it!

A couple of tools you'll need:

• Large hole grater. I loooove this Microplane extra coarse grater (pic below) which worked perfectly and yielded the perfect size noodle. This is also my go-to grater for everything else - cheese, zucchini, carrots, etc. - because I find it to be easier to handle than a box grater and takes up wayyyy less room!
  Note: They do sell liang fen graters online made specifically for this job, but they do have bigger holes and will create bigger noodles. I have not personally tried using it.
• A rectangular mold. You will need a heat resistant container that is no larger than 8x8 inches. A glass food storage container or a loaf pan is perfect.

Ingredients for the Glass Noodle Salad

Here are all the ingredients you'll need for the salad; for the amounts, see the recipe card below.

• Garlic
• Soy sauce, I used Japanese soy sauce for this one.
• Sugar
• Rice vinegar
• Toasted sesame oil
• Green onion, you can also add chopped cilantro, mint, or other fresh herbs.
• Chili crisp or chili oil. This really makes the dish. A Sichuan style chili crisp such as lao gan ma is great for this and is what I use.
• Roasted peanuts, chopped, or sub toasted sesame seeds (optional)
• English cucumber
• Carrot, feel free to sub other crunchy veg.

How to Make Fresh Glass Noodles

1. Pour about ⅔ of the water into a medium pot and bring to almost a simmer over high heat. Meanwhile, stir the mung bean starch together with the rest of the water.
2. Once the water steams and bubbles start to form (but it is not simmering) reduce the heat to medium high, then give the starch slurry a stir and pour it into the pot while stirring.
3. Keep stirring CONSTANTLY until the thickens into a white paste.
4. Once it turns white, keep stirring until the paste turns translucent. Once it is no longer changing and everything looks evenly translucent, remove from heat.

5. Pour into the prepared mold and let cool to room temp, then chill for at least 3 hours and ideally overnight where it will solidify and firm up.
6. Pop the chilled jelly out onto a clean work surface.
7. Use a grater to grate the jelly, creating noodles, by applying even pressure as you pull the grater towards you.
8. There're your noodles! These are ready to use now, but for a more elastic texture and clarity I recommend blanching them.

9. Blanch the noodles in boiling water.
10. Once the noodles turn translucent (about 10 seconds) they are done.
11. Drain and cool them by running them under cold tap water. They are now ready to use!
12. Combine the ingredients for the salad dressing together, pour over plated noodles and place the veggies on the side. Mix it up before you eat!

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Homemade Glass Noodles with Sesame Soy Dressing

Easy homemade glass noodles (mung bean jelly noodles) are tender, slightly elastic and so refreshing. Tossed in a sesame soy dressing, it is the perfect side to a summer meal, or as a light healthy lunch! Gluten free and vegan.

Course Appetizer

Cuisine Chinese

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Noodle chilling time 3 hours hours

Servings 2

Author Pailin Chongchitnant

Equipment

• Large hole grater or use a sharp knife
• Glass or metal rectangular mold, no larger than about 8x8 inches

Ingredients

Homemade Glass Noodles (mung bean jelly noodles)

*Makes enough for about 3x of the salad recipe below (6 servings total)

• ⅔ cup mung bean starch
• 3 cups water

The Salad (serves 2)

• 1 clove garlic
• 2 Tablespoons soy sauce
• 2 teaspoons sugar
• 2 teaspoons rice vinegar
• 1 teaspoon toasted sesame oil add more for a stronger sesame flavour
• 9 oz homemade glass noodles (mung bean jelly noodles)
• 1 green onion chopped
• 2 teaspoons chili crisp such as lao gan ma
• 2 Tablespoons chopped roasted peanuts or toasted sesame seeds
• 3- inch section of an English cucumber julienned
• 2- inch section of a carrot julienned

US Customary - Metric

Instructions

For the noodles:

• Have the mold ready, which should be a rectangular, heat-resistant container such as a glass food storage container or loaf pan. Size should not be any bigger than 8x8 inches to allow for enough thickness.
• Add roughly two thirds of the water to a medium pot and bring to almost a simmer over high heat. Meanwhile combine the remaining water with the mung bean starch and stir until there are no more lumps.
  3 cups water, ⅔ cup mung bean starch
• Once the water is steaming and bubbles start forming at the bottom (but it's not simmering or boiling), reduce the heat to medium high.

  Give the starch mixture a stir once more and pour it into the water WHILE STIRRING with a rubber spatula. Keep stirring constantly until the mixture is thick and uniformly translucent. (I highly recommend watching the video to see what this looks like.) This process should take only 2-3 minutes, so do not walk away or stop stirring. Remove from heat and immediately pour into the prepared container, smoothing out the top.
• Let cool at room temperature for about 2 hours, then refrigerate for at least 3 hours (or ideally overnight) until the jelly is completely chilled and has become cloudy. (Refrigerating the jelly makes it firmer and much easier to cut/grate the jelly into noodles.)
• Unmold the jelly by loosening the sides with a knife (if needed), then turn the mold over and the jelly should just pop out easily.

To cut the noodles (this is the fun part!):

• Using a grater: Press the grater gently onto the top of the jelly and pull it towards you, maintaining firm pressure on the jelly as you grate so the noodles are not too thin.

  Place the noodles into a bowl and repeat the grating. Once you reach the end of the block, you will find it more difficult to grate, so at this point I switch to a knife and cut them by hand.
• Using a knife: Slice the jelly into sheets as thinly as you; aim for somewhere between 1/16 - ⅛ of an inch. Then cut each sheet into noodles about ¼ inch wide (or whatever width you like).
• Serving tips: Once you have the noodles you can use them right away, but for a more elastic texture and clearer noodles, I recommend blanching them in boiling hot water for about 10 seconds until the noodles are translucent again. Drain and rinse them under cold tap water until they are completely cooled.

To make the salad:

• Make the dressing by grating the garlic with a microplane into a small mixing bowl; or alternatively press or finely mince it. Add the soy sauce, rice vinegar, sugar and sesame oil and stir until the sugar is dissolved.
  1 clove garlic, 2 Tablespoons soy sauce, 2 teaspoons sugar, 2 teaspoons rice vinegar, 1 teaspoon toasted sesame oil
• Plate the noodles into a shallow serving bowl. (For a nicer presentation, see video for how to make pretty little noodle bundles.) Drizzle the dressing evenly over the noodles, then top with the chili crisp, green onions and roasted peanuts or sesame seeds. Place the cucumber and carrots on the side and serve. Mix everything together before enjoying!
  9 oz homemade glass noodles, 1 green onion, 2 teaspoons chili crisp, 2 Tablespoons chopped roasted peanuts, 2- inch section of a carrot, 3- inch section of an English cucumber
• *Storage: Leftover salad will keep for a day in the fridge, but the noodles will firm up slightly and become cloudy again, and the noodles will also give off some water as they sit, diluting the dressing. So it is best to not keep any leftovers, but if you must, it will still taste "fine" after 1 day in the fridge.

  It is best to grate/cut only as much noodles as you will eat; but if you do have leftovers, they will keep in the fridge for a few days, but they will give off water as they sit and become firmer. Leaving it in a block will minimize water loss.

Video

The post Homemade Glass Noodles with Sesame Soy Dressing appeared first on Hot Thai Kitchen.

Don't let the amount of vegetables in this popular street food throw you off. I didn't love vegetables as a kid and I would devour these every time. Garlic chives become so tender they almost melt in your mouth, and with the soft & chewy dough that is crispy on the outside...and the sweet & sour dipping sauce...oh man...these are a MUST try.

Then there are these fried ones, which I only discovered later in life and fell in love with them immediately. They are a thousand times easier, but deliver the same flavours that I love in the classic ones. Instead of stuffing, the chives are mixed right into the batter, so no fiddly wrapping required! And IMO they're just as delicious if not more because they are crispy! Oh yeah, and it happens to be gluten-free and vegan and all that good stuff 🙂

Still have some leftover garlic chives from this recipe? Then it's time to make an authentic pad thai, or my best pork dumplings (gyoza)!

1. Place the chives in a mixing bowl, and add salt, sugar, soy sauce, baking soda, oil, white pepper and garlic, and mix until combined. Let sit for at least 20 minutes until the chives are wilted.
2. Meanwhile, make the dipping sauce by combining all ingredients and stirring until sugar is dissolved. This sauce will keep in the fridge for weeks!
3. Make the batter: Combine water, rice flour and tapioca starch in a pot and stir until there are no more lumps. Turn the heat on LOW and stir the mixture constantly with a spatula.
4. As the flour starts to cook and congeal into lumps, pull the pot off heat occasionally to smush any flour lumps against the sides to break them up. Continue stirring CONSTANTLY just until the mixture is thick enough that the chives can be evenly suspended in the batter (it can be thinner than in the pic). Remove from heat and continue stirring to break up any lumps of flour to make sure the consistency of the batter is even throughout.

5. Off heat, add the garlic chives into the batter until well combined.
6. Grease a 7-inch round cake pan with oil (or use any heatproof container). Line the bottom of the pan with parchment paper. Pour the batter into the pan and smooth off the top.
7. Preheat a steamer with boiling water. If you're not using a bamboo steamer lid, wrap a towel around the lid of the steamer to prevent water from dripping onto the surface of the dumplings. Alternatively cover the dumplings with foil. Steam the dumplings for 15 - 20 minutes if using a 7-inch round pan, but this can be longer if you're using a smaller container (and therefore the batter is thicker). If you have an instant-read thermometer, the internal temperature of the middle should reach 190°F.
8. Let the dumpling cool completely then you can keep them in the fridge for up to a week until ready to eat.

9. When ready to eat, use an oiled knife to cut the dumplings into bite-sized cubes. If there is a lot of dough sticking to the blade between cuts, wipe it off and re-oil the blade.
10. To fry: In a non-stick pan, add just enough oil so it comes up just below half the height of the dumplings. Heat until hot and fry them until well browned and crispy, making sure to not let them touch while in the pan or they will stick together.
11. Flip and fry them on the other side until well browned.
12. Drain excess oil on a paper towel-lined plate and serve while they're hot and crispy with the dipping sauce!

Recipe Card

Crispy Garlic Chive Dumplings (Guichai Tod)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

• Author: Pailin Chongchitnant
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: Serves 4-5

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Description

A popular Thai street food, these garlic chive dumplings are chewy in the middle and crispy on the outside, and the chives just melt in your mouth. Easy to make, and can be done ahead of time as well!

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Ingredients

Dumplings

• 230 g (½ pound) garlic chives
• 2 tsp sugar
• ½ Tbsp soy sauce
• ½ tsp salt
• ¼ tsp baking soda (optional)
• 2 tsp neutral oil
• 1 clove garlic, finely grated or minced (can also sub a ¼ tsp garlic powder)
• ¼ tsp white pepper
• 100g rice flour
• 100g tapioca starch
• 1 cup (240 ml) water

Dipping sauce

• 1 Tbsp sugar
• 1 Tbsp water
• 1 Tbsp vinegar
• 1 ½ Tbsp sweet soy sauce (I use ABC kecap manis)
• 1 Tbsp soy sauce
• 2-3 teaspoon sambal oelek or pounded or minced Thai chilies to taste

Ingredients and Kitchen Tools I Use

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Instructions

1. Cut about 1.5 inch off the bottom of garlic chives and discard. Some garlic chives can harbour a lot of dirt at the bottom between the leaves, if this is the case, shake them in a bowl of cold water to remove the dirt before using.
2. After washing dry off the chives as best you can! If there is a lot of water left in the chives it will make the dough mushy. I shake off the water as much as possible, (use a salad spinner if you have it), then lay them on a tea towel, cover them with another, and roll them gently between the two towels. 
3. After washing and drying the chives (see important note) cut the chives into small pieces, a little shy of 1 cm, and place in a mixing bowl. Add salt, sugar, soy sauce, baking soda, white pepper, oil and garlic and mix until combined. Let sit for at least 20 minutes or until the chives look wilted, and liquid has been drawn out of them.
4. Meanwhile, make the dipping sauce by combining vinegar, water and sugar and stir until the sugar is dissolved. Add all remaining ingredients are stir to combine. This sauce will keep in the fridge for weeks!
5. Make the batter: Combine water, rice flour and tapioca starch in a pot and stir until there are no more lumps. Turn the heat on LOW and stir the mixture constantly with a spatula. As the flour starts to cook and congeal into lumps, pull the pot off heat occasionally to smush any flour lumps against the sides to break them up. Continue stirring CONSTANTLY just until the mixture is thick enough that the chives can be evenly suspended in the batter (think Greek yogurt consistency), then remove from heat and continue stirring to break up any lumps of flour. Be careful not to cook the batter too much or you will have a hard time incorporating the chives into it.
6. Off heat, stir the chives into the batter until well combined.
7. Grease a 7-inch round cake pan with oil (or use any heat proof container of your choice, but smaller containers will increase cooking time). Line the bottom of the pan with parchment paper. Pour the batter into the pan and smooth off the top.
8. Preheat a steamer with boiling water. If you're not using a bamboo steamer lid, wrap a towel around the lid of the steamer to prevent water from dripping onto the surface of the dumplings. Alternatively you can cover the pan with foil. Steam the dumplings for 15-20 minutes over rapidly boiling water, or until fully cooked. Timing will change depending on the container you're using and how thick the batter is. If you have a thermometer, the internal temp of the centre of the batter should reach a minimum of 190°F.
9. Let the dumpling completely cool, or chill until ready to eat (it'll be easier to cut when cold). You can keep it at this stage for up to 1 week. When ready to eat, run a knife along the sides and flip it out. Use a sharp knife, grease it with oil, and cut the dumplings into bite-sized pieces. If there is a lot of dough sticking to the blade between cuts, wipe it off and re-oil the blade.
10. Fry the dumplings: In a non-stick pan, add just enough oil so it comes up just below half the height of the dumplings. Heat until hot and fry them on both sides until well browned and crispy, making sure to not let them touch while in the pan or they will stick together. Drain excess oil on a paper towel-lined plate.
11. Serve while they're hot and crispy with the dipping sauce!

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The post Crispy Garlic Chive Dumplings (Gui Chai Tod) appeared first on Hot Thai Kitchen.

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. For amounts and full instructions, check out the full recipe card below.

• Sweet corn, I prefer corn on the cob because I like for the corn to be in big pieces and it is sweeter that way, but in a pinch, frozen or canned will be fine.
• Garlic
• Thai chilies, add as many as you want here, but start with 1 or even half if your heat tolerance is low.
• Palm sugar, finely chopped. Read more about palm sugar here.
• Dried shrimp, roughly chopped if large
• Long beans, this is commonly added to Thai pounded salads but you can totally skip it and add more cucumber if you can't find them. You can also substitute green beans, but be sure to blanch them first in boiling water for 30 seconds; you can eat long beans raw but green beans need to be cooked.
• Tomato, cut into wedges on a bias, or use halved cherry tomatoes.
• Fish sauce, it's important to use good fish sauce here, and if you like a bit of funk, you can also do a combination of fish sauce and pla ra (aka padaek in Lao) which is an unfiltered fish sauce.
• Lime juice, another option is to do a combination of lime juice and tamarind paste for a slightly richer dressing.
• Julienned cucumber. Cut them thin if you like the cucumber to wilt and soften slightly, or keep it thick if you prefer that fresh crunch.
• Salted duck egg, cooked. This is optional but I love the creamy, salty bits of salted duck eggs in pounded salads. You can buy them at Chinese supermarkets alongside all the eggs. Make sure you buy COOKED ones.

How to Make Corn Cucumber Salad

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Note:This recipe uses a large mortar and pestle made specifically for pounded salads. See my post here for a mortar & pestle guide. If you do not have it, you can still make this salad in a mixing bowl using instructions below. If you have a small stone mortar & pestle, you can do everything up until adding the long beans, then transfer to a mixing bowl for the rest.

1. Bring a large pot of water to a full boil. Add corn and boil for 6-7 minutes. Remove from water, sprinkle the corn with salt on all sides and let cool completely.
2. Once cooled, lay the corn on its side and slice the kernels off the cob, trying your best to keep the kernels together in big pieces; set aside. You will need roughly 165 g of corn kernels, so depending on the size of the ear, you may not need all of it.
3. Cut the salted duck egg, if using, in half right through the shell and scoop out the egg in one piece with a spoon. Cut one half of the egg into chunks (for tossing into the salad), then cut the other half as nicely as you can into wedges (for putting on top of the salad).
4. In a mortar and pestle, pound garlic and chilies until there are no more chunks. Add palm sugar and pound until mostly dissolved.
5. Add dried shrimp and long beans, and pound briefly just to crush the long beans. Add tomatoes, fish sauce and lime juice, adding also a few pieces of the lime rind after juicing.
6. Pound GENTLY to mix and crush the tomato slightly, using a large spoon to help fold the mixture as you pound (best to see video for technique here)
7. Add cucumber, corn and the chunks of the salted duck egg, toss to mix with a spoon.
8. Plate and arrange the wedges of salted duck eggs on top.

How to Make the Salad without a Mortar and Pestle

If you do not have a mortar and pestle, you can still make this salad in a mixing bowl using instructions below. If you DO have a mortar and pestle but it's too small, you can still make the dressing in it, and maybe even add the dried shrimp and long beans, and then transfer to a mixing bowl.

1. Mince the garlic or grate with a microplant, and mince the chilies. Add to a mixing bowl.
2. Finely grate the sugar and add to the mixing bowl, then add the fish sauce and lime juice and stir until the sugar is dissolved.
3. Roughly chop the dried shrimp and add to the mixing bowl along with the long beans.
4. Add tomatoes and crush gently with a wooden spoon or spatula to release their juices into the salad. Add the cucumber and salted duck egg chunks, if using, and toss to mix.

Recipe Card

Thai Corn Cucumber Salad (tum tang kao poad)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 6 reviews

• Author: Pailin Chongchitnant
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 minutes
• Yield: Serves 2

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Description

You may know green papaya salad, and this salad is its sweeter cousin that uses easy to find ingredients. Serve it alongside any meal as a salad, Thai or otherwise!

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Ingredients

• 1 ear sweet corn (you will need about 165 g kernels, which may not be the whole ear)
• A pinch of salt
• 1 salted duck egg (optional but recommended)
• 2 cloves garlic
• 1-3 Thai chilies, to taste
• 1.5 Tbsp palm sugar, finely chopped
• 1 heaping tablespoon dried shrimp, roughly chopped if large
• ⅓ cup long beans, cut into 2-inch pieces
• 1 small tomato, cut into wedges on a bias (see video for technique)
• 1.5 Tbsp fish sauce (see note 1)
• 3 Tbsp lime juice (see note 2)
• 1 cup julienned cucumber

Ingredients and Kitchen Tools I Use

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Instructions

Note:This recipe uses a large mortar and pestle made specifically for pounded salads. If you do not have it, you can still make this salad in a mixing bowl. See blog post above for instructions. If you only have a small mortar & pestle, you can do everything up until adding the long beans, then transfer to a mixing bowl for the rest.

Bring a large pot of water to a full boil. Add corn and boil for 6-7 minutes. Remove from water, sprinkle the corn with salt on all sides and let cool completely. Once cooled, lay the corn on its side and slice the kernels off the cob, trying your best to keep the kernels together in big pieces; set aside. You will need roughly 165 g of corn kernels, so depending on the size of the ear, you may not need all of it.

Cut the salted duck egg in half right through the shell and scoop out the egg in one piece with a spoon. Cut one half of the egg into chunks (for tossing into the salad), then cut the other half as nicely as you can into wedges (for putting on top of the salad).

In a large salad mortar and pestle, pound garlic and chilies until there are no more chunks.

Add palm sugar and pound until mostly dissolved.

Add dried shrimp and long beans, and pound briefly just to crush the long beans.

Add tomatoes, fish sauce and lime juice, adding also a few pieces of the lime rind after juicing. Pound gently to mix and crush the tomato slightly, using a large spoon to help fold the mixture.

Add cucumber, corn and the chunks of the salted duck egg, toss to mix with a spoon. Plate and arrange the wedges of salted duck eggs on top.

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Notes

1. If you like a funk and are feeling adventurous, you can also do a combination of fish sauce and plara (aka padaek in Lao) which is an unfiltered fish sauce you can find at many souteast asian grocery stores.
2. For a richer dressing, you can also do a combination of lime juice and tamarind paste. You can buy ready-to-use Thai tamarind paste (aka tamarind concentrate) in liquid form, or make your own from tamarind pulp with this tutorial. Make sure you buy THAI tamarind, not Indian as they are different.

The post Thai Corn & Cucumber Pounded Salad (tum tang kao poad) appeared first on Hot Thai Kitchen.

If you think you know salad rolls, think again! These gorgeous bite-sized Thai salad rolls have become popular in Bangkok in the recent years, and it's something my mom always brought home for me during my most recent trip home. Keep it vegetarian or use your favourite meat for the filling. Lots of things will work here because the key is really the dipping sauce!

This dipping sauce creamy, garlicky, spicy, tart...this is the best thing to dip veggies in! Seriously...this has now become my favourite way to eat salad, and it's so easy!

These make a great vegetarian appetizer for the summer, but if you're up for something crispy and vegan, check out how to make veggie spring rolls for the ultimate treat!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Salad Rolls w/ Spicy Garlicky Creamy Dip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews

• Author: Pailin Chongchitnant
• Yield: 20 pieces

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Ingredients

Spicy Garlicky Creamy Dip

• 2 cloves garlic
• 1-2 Thai chilies, to taste
• 1 ½ Tbsp sweetened condensed milk
• ¼ + ⅛ tsp fine salt
• 1 ½ Tbsp lime juice
• ¼ cup good mayonnaise

Salad Rolls

Amounts not given as it depends on how many kinds of vegetables you want to put in. See video for an idea of the amount of "stuff" in each roll. 

• 10 sheets Vietnamese rice paper (one 8-inch round sheet makes 2 pieces)
• Baby salad greens (spring mix, arugula, baby lettuces)
• Cucumber, cut into 3 inch sticks, seeds removed
• Carrots, thinly julienned 
• Other veg you can add to the mix: Bell peppers, avocado, beets, sprouts, cilantro, mint, Thai basil
• Protein of your choice: Ham, tuna salad, shrimp, imitation crab, marinated tofu (see note)

Ingredients and Kitchen Tools I Use

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Instructions

For the dipping sauce

In a mortar and pestle, pound garlic and chilies into a paste. Add salt, and using a swirling motion, grind the chili garlic paste further until there are no more pieces of chili skin left. Add condensed milk, mayo, and lime juice; stir until combined. Taste and adjust seasoning. Refrigerate while you make the salad rolls. 

For the salad rolls

(Note: it is easiest to watch the video for this part.) Cut rice paper in half with scissors, if it cracks around the edges where you cut them, do not worry. Soak rice paper in warm water for about 10 seconds, longer if the water has cooled down.

Lay on a clean work surface and let it sit for another 10-15 seconds until it has absorbed all the water around it and the sheet has softened. Fold about 1 inch of the rounded side in towards the center; press the fold gently to flatten it.

Gather about 4 leaves of baby greens, picking different colours and shapes, and place them neatly on top of each other. Lay the salad bundle down on the rice paper, about 2 inches above the edge closest to you, and making sure the top of the leaves are sticking out about half an inch over the left side of the paper.

Repeat with the another batch of salad greens and place it in the same manner on the right side of the paper. Place other vegetables and protein, but this time you want to center them on the paper. Wrap and roll tightly. Cut each roll in the middle to make 2 pieces.

Serve with the dipping sauce. If it needs to sit out for a while, be sure to place plastic wrap over them so they don't dry out. Enjoy!

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Notes

I use pressed tofu and a very simple mixture of 1 tablespoon soy sauce, 1 tablespoon sweet soy sauce or brown sugar, and about ⅓ cup water. Taste and adjust the salty-sweet balance to suit your preference. Cut the tofu into sticks and let them soak in the marinade for at least 20 minutes.)

The post Salad Rolls w/ Spicy Garlicky Creamy Dip สลัดโรล appeared first on Hot Thai Kitchen.

Coconut rice is that perfect side dish that's a little more exciting than plain steamed rice, but still a plain enough of a canvas to accommodate many Thai and Asian dishes. It's easy to make, really as easy as cooking plain jasmine rice, but it adds a richness and aroma that can elevate your meal.

WATCH THE VIDEO TUTORIAL FOR THIS RECIPE

Coconut Rice in Thai Cuisine

While coconut rice is common in some Southeast Asian countries, in Thailand it's actually quite rare. In fact, I've seen more coconut rice offered in Thai restaurants in N. America than I ever saw in Thailand.

There is only one specific situation in which Thai people eat coconut rice: in an elegant set of dishes called kao mun som tum. The complete set has the coconut rice, green papaya salad, shredded sweet beef or pork jerky, chicken curry, and a spicy tamarind relish. It's was created for the royal family, hence the elaborateness of it. Today, it's hard to find, even I have only had it a couple of times, and never the complete set.

Oddly enough, N. American Thai restaurants have made it widely available. My guess is that Thai restaurant owners want to offer Westerners more than 1 option for side dishes because Westerners are used to having different kinds of carbs for their meals (potatoes cooked in various ways, for example), but Thai people only serve plain jasmine rice. And it caught on because...well...it's delicious and super easy!

Ingredients

You only need a few things to make coconut rice:

• Jasmine rice
• Water
• Coconut milk
• Sugar
• Salt
• Pandan leaf (optional)
• Toasted dried coconut for garnish (optional)

How to Make Coconut Rice

To make coconut rice in a rice cooker:

1. Combine water, coconut milk, sugar, salt and pandan leaf (if using) in the pot of a rice cooker and stir. Turn the rice cooker on and let it heat up for a few minutes, just to make sure the salt and sugar are completely dissolved.
2. Meanwhile, rinse the jasmine rice a few times, until the water runs mostly clear. Drain it very well in a sieve.
3. Add the rice to the rice cooker and stir to break up any lumps. Let the rice do its thing as per usual!
4. Once the rice cooker clicks, let the rice rest for another 10 minutes before opening then fluff the rice with a spatula.

To make coconut rice on the stovetop:

1. Rinse the jasmine rice a few times, until the water runs mostly clear. Drain it very well in a sieve.
2. In a heavy-bottomed pot, combine the water, coconut milk, sugar, salt and pandan leaf (if using). Turn the heat on low and stir it for a minute to make sure the sugar and salt are completely dissolved.
3. Add the rice, stir to break up any lumps, and cover. Allow the rice to simmer on low heat until all the liquid has been absorbed and the rice is fully cooked, about 20 minutes.
4. Turn off the heat immediately once the rice is done to avoid scorching the bottom. Let the rice rest for 10 minutes before opening and fluffing the rice.

What to Serve with Coconut Rice

Even though coconut rice is only served in one way in Thailand as mentioned above, it's actually quite versatile and can be served with a number of dishes. For example:

• Green papaya salad and any pounded salads. This is the classic accompaniment, and the spicy, bright, tart flavours are balanced by the rich coconut rice. No green papaya? Corn and cucumber salad has a similar vibe and is fantastic with it.
• Light curries. Because the coconut rice is already quite rich, lighter curries are better suited such as this red curry with chicken and winter melon.
• Stir fries. Most stir fries are not too rich to pair with coconut rice, and many that are spicy and salty would be particularly great. This chicken and red curry stir fry (pad prik king) would be fantastic, as would this eggplant and Thai basil stir fry.
• Grilled or fried meats. Coconut rice works with fried and grilled meats for the same reason sticky rice works : it holds up better to the chewy meat than the light and fluffy jasmine rice. Thai fried chicken, grilled chicken, this amazing steak salad, or my favourite grilled pork jowl would all do well with coconut rice.
• Anything tart, salty, and spicy. Beyond Thai food, you can pair coconut rice with anything that's the opposite of rich and creamy. This is why in Malaysia they serve coconut rice with spicy sambal and salty crispy anchovies.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Coconut Rice ข้าวมัน (kao mun)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Pailin Chongchitnant
• Prep Time: 5 mins
• Cook Time: 30 mins
• Total Time: 35 minutes
• Yield: Makes 3 cups

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Description

A great side dish that's a little richer and more exciting than plain rice. Perfect for grilled meats, papaya salads, or any dish that's salty and spicy!

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Ingredients

• 1 cup (240 ml) uncooked jasmine rice
• ¾ cup (180 ml) water
• ½ cup (120 ml) coconut milk (see note)
• 1.5 Tbsp (22.5 ml) sugar
• Scant 1 tsp (4 ml) fine sea salt
• Optional: 8 inches of pandan leaf 
• Optional: Toasted dried coconut for garnish

Ingredients and Kitchen Tools I Use

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Instructions

To make coconut rice in a rice cooker:

1. Combine water, coconut milk, sugar, salt and pandan leaf (if using) in the pot of a rice cooker and stir. Turn the rice cooker on and let it heat up for a few minutes, just to make sure the salt and sugar are completely dissolved.
2. Meanwhile, rinse the jasmine rice a few times, until the water runs mostly clear. Drain it very well in a sieve.
3. Add the rice to the rice cooker and stir to break up any lumps. Let the rice do its thing as per usual!
4. Once the rice cooker clicks, let the rice rest for about 10 minutes before opening then fluff the rice with a spatula. If you notice that the bottom has browned slightly, it's okay to mix this into the rice, but if it's too dark, then try not to stir this part up.
5. Place in a serving bowl and garnish the top with toasted coconut, if desired.

To make coconut rice on the stovetop:

1. Rinse the jasmine rice a few times, until the water runs mostly clear. Drain it very well in a sieve.
2. In a heavy-bottomed pot, combine the water, coconut milk, sugar, salt and pandan leaf (if using). Turn the heat on low and stir it for a minute to make sure the sugar and salt are completely dissolved.
3. Add the rice, stir to break up any lumps, and cover. Allow the rice to simmer on low heat until all the liquid has been absorbed and the rice is fully cooked, about 20 minutes. To check if all the liquid has been absorbed, insert a rubber spatula against the side of the pot all the way to the bottom, and push the rice to reveal the bottom to see if it's still wet.  
4. Turn off the heat immediately once the rice is done to avoid scorching the bottom. Let the rice rest for about 10 minutes before opening and fluffing the rice. If you notice that the bottom has browned slightly, it's okay to mix this into the rice, but if it's too dark, then try not to stir this part up.
5. Place in a serving bowl and garnish the top with toasted coconut, if desired.

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Notes

The ratio of coconut milk to water can be modified to make the rice richer or lighter. Use more water for a lighter coconut rice, and more coconut milk for something richer. Keep the total volume of liquid the same.

The post Coconut Rice ข้าวมัน (kao mun) appeared first on Hot Thai Kitchen.

Sure, you can just sub some tofu for the meat and add salt instead of fish sauce, but to make a really great vegan Thai green curry recipe, one that will satisfy even meat eaters, we gotta go a little further!

How to Make a Vegan Thai Curry without Compromising on Flavour

Many people on plant-based diets are drawn to Thai food because we don't eat as much meat as in a Western diet, and the meat usually comes in small pieces rather than a big hunk that's the center of the meal. But many are also surprised by how much animal products are hidden in Thai food! Fish sauce, shrimp paste, oyster sauce, dried shrimp, and even ground up fish added to thicken our sour curry.

So when we remove meat and animal products from a Thai curry, we’re also removing a couple of important things. First, the umami - that rich, savoury flavour we all love. Second, the chewy texture - a key ingredient in a dish that feels substantial and satisfying.

So when I make a vegan dish, these are my two goals:

1. Pack it with plant-based umami flavor, as without this the dish will taste “weak.”
2. Choosing ingredients with a substantial chew. If you don't, it’ll taste like a side dish rather than a complete, hearty meal.

Want more ideas for vegan Thai curries? Try my vegan Thai red curry recipe and also this yellow curry cauliflower stir fry.

Ingredients

For “better” vegan green curry paste:

If you're feeling ambitious, you can make the curry paste from scratch using my homemade green curry paste recipe. But rest assured that store bought curry pastes are perfectly fine; however adding a few key ingredients will make it even better.

• Green curry paste. Many grocery stores, even non-Asian ones, carry green curry paste, but you need to read the ingredient list to make sure it does not contain shrimp paste or fish sauce.
• Miso paste. Traditional Thai curry pastes have fermented shrimp paste (gapi) added for umami, but many store bought pastes leave this out to make it vegetarian-friendly. Adding miso puts the umami flavour back in without the shrimp.
• Dried shiitake mushroom. A rockstar in Asian vegan cooking, dried shiitake mushrooms are loaded with umami, and a key ingredient in my vegan Thai red curry recipe. We can easily grate this right into the curry paste using a microplane.
• Leafy greens such as baby spinach or Thai basil. Green curry gets its colour from green chillies, but most commercial pastes don't add a lot of green chillies to keep it from being too spicy, so the curry paste ends up a bit pale. Adding greens is how we can boost the colour without adding more heat! Spinach breaks down easily in a mortar and pestle so it's become my go-to, but any other greens will work.
  PS. This is not "my hack," it is something Thai people routinely do using whatever leafy greens are available.

For the vegan green curry

• Coconut milk. Use full-fat coconut milk; coconut milk's flavour is in the fat, so light coconut milk is also light in flavour! Watch this video for a guide to choosing coconut milk.
• Water or unsalted vegetable stock; but avoid vegetable stocks with a strong flavour or very dark colour which can clash with the curry.
• Palm sugar, coconut sugar, or light brown sugar.
• Soy sauce or vegan fish sauce.
• Fried tofu (pic below). I choose fried tofu because the skin is chewy, adding to the substantial feel of the curry. Your local Asian market probably sells it pre-fried, but you can also buy firm or extra firm tofu and fry it yourself just until a golden brown skin is formed. Any other vegan protein that is chewy can be used instead.
• Bamboo shoots strips, canned. Another firm vegetable you have to chew that's easy to use! You can substitute another firm, crunchy vegetable such as baby corn, al-dente-cooked green beans, or sugar snap peas.
• Winter melon or thai eggplant. Some softer veggies to complete the curry. Winter melon and Thai eggplant are classic pairings with green curry, but you can sub other vegetables of your choice here.
• Red bell pepper for some colour.
• Thai basil leaves, or regular fresh basil.
• Makrut lime leaves (kaffir lime leaves). This is optional; don't sweat it if you can't find it. Most store bought curry paste already has makrut lime zest in it.

Instructions

This is an easy recipe, and perfect for Thai food beginners. Here's an overview of the steps, but be sure to check out the full recipe card and also watch the video tutorial to ensure success!

1. In a mortar and pestle, grind the leafy greens into a fine paste. 
2. Add the miso paste, then use a microplane zester to grate the shiitake mushroom (don’t worry about grating the stem; you can add it to the curry to extract more umami if you want, but don’t eat it as it’ll be chewy.)  
3. Add the curry paste and pound just to mix. You can make this paste in bulk and freeze for later use.
4. In a large pot, add about ¾ cup of coconut milk and reduce it over medium-high heat until thick; about 5 minutes.

5. Once thick, turn it down to medium heat and add the curry paste.
6. Stir until very thick and the coconut oil separates from the curry paste; 3-5 minutes. 
7. Add the rest of the coconut milk and water; bring to a boil.
8. Add the fried tofu, bamboo shoots, winter melon, palm sugar, and half of the soy sauce. Grab the makrut lime leaves and twist them to bruise and tear before adding them into the pot. Simmer the curry until the winter melon is fork tender; about 10 minutes. 

9. When you’re about 1 minute out, add the red bell pepper so it will finish cooking with the winter melon. (If using different vegetables, see the full recipe for how to adjust cooking time.) Taste and adjust the seasoning, then turn off the heat and stir in fresh basil, letting it wilt in the residual heat.
10. Serve with jasmine rice - and as with most Thai curries, it will taste even better the next day!

Pro-Tip: Ordering Vegetarian Curries in Thai Restaurants

Thai curries are usually seasoned with fish sauce, and some brands of curry pastes contain shrimp paste. While many Thai restaurants will be happy to make you a "vegetarian curry" when asked, I suggest also asking them whether there is fish sauce or shrimp paste in it. Many Thai cooks are not familiar with plant-based diets, so they may not think to mention these hidden ingredients.

Most Thai restaurants also make their curry sauce in advance, so unless they add the fish sauce to order (unlikely, but possible), they cannot modify their sauce to make it vegan for specific orders.

Storage Tips

Herbs and spices in Thai curries are natural preservatives, so in an airtight container in the fridge, this will last you at least a week, and probably longer, making this a great recipe for meal prep!

If you want to freeze it, I recommend freezing just the green curry sauce and the bamboo shoots, because freezing veggies and tofu will affect their texture when thawed.

Frequently Asked Questions

Before you start, watch the video tutorial to ensure success! Especially if you're new to Thai cooking, it is always helpful to see it in action. The video is in the recipe card below, but you can also watch it on YouTube!

Print

Vegan Thai Green Curry

A vegan curry to satisfy even the most hardcore meat eater. Packed with umami and veggies chosen for their chewy, satisfying textures, and secret ingredients that add extra robustness and a vibrant colour to store bought curry paste. For a gluten free curry, simply sub gluten free soy sauce.

Course Main Course

Cuisine Thai

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Calories 331kcal

Author Pailin Chongchitnant

Equipment

• mortar and pestle or a blender (both optional)

Ingredients

For an "improved" vegan curry paste

• ¼ cup green curry paste store bought or homemade (see note 1)
• 10-15 leaves of greens such as baby spinach or Thai basil finely julienned (see note 2)
• 1 dried shiitake mushroom medium size, about 5-6 g
• 2 teaspoons miso paste

For the vegan green curry

• 2 cups coconut milk
• 1 cup water
• 7 oz fried tofu bite-sized pieces (see note 3)
• 5.3 oz canned bamboo shoots strips drained and rinsed well (half a can)
• 9 oz winter melon 1-inch chunks (see note 4)
• 1 tablespoon palm sugar finely chopped, or substitute brown sugar
• 2 tablespoon soy sauce or vegan fish sauce
• 6 makrut lime leaves optional
• ½ red bell pepper julienned (optional for colour)
• 1 cup Thai basil leaves
• Jasmine rice for serving

US Customary - Metric

Instructions

For the curry paste

• In a mortar and pestle, grind the leafy greens into a fine paste. Add the miso paste, then use a microplane zester to grate the shiitake mushroom (don’t worry about the stem. You can throw the stem into the curry to extract more umami if you want, but don’t eat it as it’ll be chewy.) Add the curry paste and pound just to mix. You can make this paste in bulk and freeze for later use.

  Without a mortar and pestle, you can blend the leafy greens with some of the coconut milk that you'll add to the curry. Then simply mix the curry paste, miso and grated mushroom together.
  10-15 leaves of greens such as baby spinach or Thai basil, 1 dried shiitake mushroom, 2 teaspoons miso paste, ¼ cup green curry paste

For the green curry

• In a heavy-bottomed, large pot, add about ¾ cup of coconut milk and reduce it over medium-high heat until thick; about 5 minutes.
  2 cups coconut milk
• Reduce the heat to medium and add the curry paste; stir until very thick and coconut oil separates from the curry paste; 3-5 minutes. (If you’ve been at it for a while, and the paste is very thick, but no oil has separated, you can move on; some coconut milk has been processed to prevent separation.)
• Add the rest of the coconut milk and water; bring to a boil. Add the fried tofu, bamboo shoots, winter melon, palm sugar, and about half of the soy sauce. Grab the makrut lime leaves and twist them to bruise and tear before adding them into the pot. Simmer the curry until the winter melon is fork tender; about 10 minutes. When you’re about 1 minute out, add the red bell pepper so it will finish cooking with the winter melon.

  (If using different vegetables, adjust the cooking time accordingly, but if your vegetables take only a few minutes to cook, let the curry simmer without it for at least 10 minutes before adding, as you want the total simmering time to be a minimum of 10 minutes to allow flavours to mingle.)
  1 cup water, 7 oz fried tofu, 5.3 oz canned bamboo shoots strips, 9 oz winter melon, 1 tablespoon palm sugar, 2 tablespoon soy sauce, 6 makrut lime leaves, ½ red bell pepper
• Taste and adjust the seasoning with more soy sauce as needed; you can also add more salt. If it needs more sugar, add granulated or brown sugar at this point to ensure it dissolves quickly. (It should not taste sweet, but the sweetness is added to balance the salt.)
• Turn off the heat and stir in fresh basil, letting it wilt in the residual heat.
  1 cup Thai basil leaves
• Serve with jasmine rice - and as with most Thai curries, it will taste even better the next day!
  Jasmine rice

Video

Notes

1. The amount of curry paste provided is just a guide. You can add more if you can tolerate more heat, or add less next time if you find this too spicy. Adding more will also add more flavour, but keep in mind that curry paste contains salt, so be prepared to adjust the amount of soy sauce accordingly.
2. Baby spinach I find is breaks down most easily in a mortar and pestle, but any leafy greens will work. 
3. You can buy fried tofu at Asian grocery stores. If not available, you can get firm or extra firm tofu and fry it yourself until a golden brown skin forms. Another chewy vegan protein can be substituted.
4. Thai eggplant is another great vegetable to use instead of winter melon. You can also sub another softer vegetable such as zucchini.

Nutrition

Calories: 331kcal | Carbohydrates: 14g | Protein: 10g | Fat: 28g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 660mg | Potassium: 542mg | Fiber: 3g | Sugar: 7g | Vitamin A: 3519IU | Vitamin C: 35mg | Calcium: 137mg | Iron: 6mg

The post Vegan Thai Green Curry Meat Eaters Will Love appeared first on Hot Thai Kitchen.

A Popular Dish from the Bay Area

Years ago I lived in San Francisco, and as many of you know it's where I went to culinary school. While I was there, I went to a seafood restaurant and I had these garlic noodles which I was told where the restaurant's signature dish. They were chewy noodles stir fried with lots of garlic and what appeared to be a generous amount of butter. It was the highlight of the meal, yet it's unbelievably easy and goes well as a side dish for a protein-heavy feast, whether seafood or a backyard barbecue.

Years later, I ran into this dish on the internet, and it was then that I realized that it wasn't just the restaurant's signature dish, but it was so famous that other restaurants had copied them, and many home cooks have also tried to recreate them at home. These Asian garlic noodles were originally invented at Thanh Long, a non-traditional Vietnamese seafood restaurant, though I had it at one of their newer establishments, Crustaceans.

Choosing The Right Noodles

Thanh Long used a kind of thick, chewy, wheat noodles similar to Japanese ramen noodles, but thicker. I haven't been able to find the exact ones here, but I found that these fresh, fat Chinese egg noodles are perfect for this dish. These are the yellow noodles that come fully cooked and tossed in oil.

What you have available to you might be a bit different, but whatever you choose, you want them thick and chewy. The texture is part of the satisfaction of this dish. At Asian grocery stores you should be able to find a selection of fresh wheat-based egg noodles in the refrigerated section—go with the fattest one, and you might have to try a few to nail the perfect one.

If you've got leftover noodles, try using them in my mie goreng recipe.

Using Uncooked Noodles

The weight given in the recipe is for precooked egg noodles, which is what I have found to work best given what's available locally to me. But here are some modifications if you're using different types of noodles:

• If the noodles you are using are fresh (not dry) but are still raw, you will need to use a little more than half the weight given, about 350 g.
• If you're using dry noodles, you will need a little less than half the weight given, about 275 g.

This will vary between different noodles, so to be sure, I recommend weighing the noodles after you cook to make sure that you are starting with roughly the same amount as the recipe calls for. If it's a little different, adjust the amount of sauce as needed.

What is Golden Mountain Sauce?

Golden Mountain Sauce is an important component of this recipe. It's a brand of what Thais call "seasoning sauce" and it's essentially a type of soy sauce. Though there are other brands of seasoning sauce, Golden Mountain is the most popular and so it has become the generic name many people use. It's also the brand that's most widely available outside of Thailand, though I've also seen Healthy Boy brand seasoning sauce as well.

Compared to regular Thai soy sauce it is a bit darker and has a different, slightly stronger flavour. See this video for more on different types of Thai sauces. You can simply substitute soy sauce in equal amounts, of if you have Maggi Seasoning sauce this also works well as a sub.

What Can Replace Oyster Sauce?

If you're looking to make this vegetarian, substituting fish sauce with soy sauce or your vegan fish sauce of choice might be obvious...but what about the oyster sauce? Oyster sauce adds a lot of complexity to this dish, including saltiness, slight sweetness, and a lot of umami, so a good replacement is important here.

I've never seen something labeled as "vegetarian oyster sauce" on the market, but look for "vegetarian stir fry sauce" or "mushroom vegetarian sauce" instead. These are meant to be a vegan oyster sauce substitute, even though you couldn't tell with that labeling. Learn more about oyster sauce on my Guide to Oyster Sauce article/video!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Garlic Noodles

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews

• Author: Pailin Chongchitnant
• Yield: 3-4 servings

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Description

Incredibly simple yet satisfying, it's no wonder this dish became famous so quickly in San Francisco. Chewy egg noodles tossed in lots of garlic, butter, and umami-loaded sauces...it's the perfect pairing to any fish, seafood, or chicken! 

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Ingredients

• 600 g cooked egg noodles (if not using cooked egg noodles, see note)
• 8 cloves garlic, minced or pounded in a mortar and pestle into a rough paste
• 3 Tbsp unsalted butter
• 1 Tbsp olive oil
• 1 Tbsp oyster sauce
• 1 Tbsp Golden Mountain Sauce, or sub Maggi Seasoning or soy sauce (see note)
• 1 Tbsp Fish sauce
• 35 g finely grated parmesan cheese (about ½ cup)
• Freshly ground black or white pepper, to taste
• 1 lemon, optional but highly recommended!
• 1 green onion, chopped

Notes:

• If using fresh but raw noodles, you will need about 350g to end up with about 600g of cooked noodles. If using dry noodles, you will need about 275g. This will vary between noodles so you should weigh the cooked noodles and adjust the amount of sauce as needed.
• Golden Mountain Sauce is a type of soy sauce used often in Thailand. See this video for further explanation of different Thai cooking sauces.

Ingredients and Kitchen Tools I Use

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Instructions

1. If using pre-cooked egg noodles that have been tossed in oil like the ones shown in the video, gently pull the noodles apart, then give them a quick rinse under cold water to wash off some of the oil they’re coated in. Drain and rest them on a paper towel-lined plate to absorb excess water. Tip: If the noodles are cold and are hard to pull apart, heat them in the microwave on 50% power, a minute at a time, just until they are warm enough to be separated. If using uncooked noodles, cook them off according to package instructions, then drain, rinse in cold water and set aside. Weigh the noodles to check the amount you have and adjust the amount of sauce up or down accordingly.
2. Pound the garlic in a mortar and pestle into a rough paste or mince them.
3. Combine oyster sauce, fish sauce, and Golden Mountain sauce in a small bowl.
4. Add oil and butter to a wok and melt the butter over low heat. Add the minced garlic and cook for about 3-4 mins or until very fragrant, keeping the heat low so as to not brown the garlic.
5. Add the noodles and the sauce, then turn the heat up to high and toss until the noodles are hot and all the sauce has been absorbed.
6. Remove from heat, then stir in parmesan cheese. If you want you can stir in a squeeze of lemon at this stage, or serve the lemon as wedges on the side. 
7. Plate, and garnish with black or white pepper and green onions if desired. 
8. Serve with a lemon wedge and enjoy!

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The post San Francisco Garlic Noodles appeared first on Hot Thai Kitchen.

What is pad see ew?

"Pad" means to stir fry, and "see ew" means soy sauce. It's a simple noodle stir fry dish with eggs, Chinese broccoli (also known as gai lan) and usually some sort of sliced meat added. With a salty-sweet flavour profile, it is immensely satisfying AND is very kid-friendly.

Outside of Thailand, this dish is almost always made using fresh wide rice noodles (also known as ho fun noodles), but in Thailand, a couple of other types of noodles can be used. When thin rice vermicelli is used, it's called "sen mee pad see ew", and in Southern Thailand you can also find another version made with thick egg noodles that we call mee lueang pad see ew.

Pad see ew with rice vermicelli is actually a lot more homecook-friendly because the noodles are dry, so they can be kept in the pantry ready for use at any time. In fact, this is the version more often cooked at home in Thailand. All you need are some eggs, garlic, and some Chinese broccoli (which can be substituted with other vegetables you have in the fridge). With the wide rice noodle version however you have to buy them fresh (if you can find the noodles at all), so some additional planning is involved!

Choosing the best noodles: it's more important than you think.

When I was testing this recipe I used a few different brands of rice vermicelli, and I was completely surprised by how different they were. My favourite brand for stir frying is Wai Wai, which is also the most popular brand in Thailand. These noodles are the thinnest of all the brands, and have a texture that's tender but still pleasantly a little elastic.

Mama brand would be my second choice if Wai Wai isn't available. It's slightly thicker than Wai Wai but has a good texture. Another great thing about Mama is that it comes in convenient 50g blocks, which you'll only appreciate after trying to pry apart the huge block of Wai Wai or Erawan noodles, only to have them fly off all over the place!

Perhaps the most widely available brand is Erawan. These noodles are the thickest of the three though, so I don't love them for this recipe. Erawan noodles have a texture that I find difficult to get right in stir fries; they require quite a lot of water to soften in the wok, which then means it's easy to overdo and so end up with noodles that are broken into little bits because they're overcooked. They also don't seem to have much of a chew when fully cooked, which isn't ideal for stir fries. They are still fine to use if they're the only one you can find though, and it's worth noting that I actually prefer Erawan for noodle soups and frying into crispy noodles.

Pro Tip: Properly soaking noodles

For stir frying, you want to use fully hydrated, but still raw, noodles. This takes soaking for 5-15 minutes in room temp water, and the exact time depends on the thickness or brand of noodles you're using. Use lukewarm water if you're in a rush and they'll soften faster, but do not use hot water as they will pre-cook a bit and then overcook in the wok. To check if the noodles are done soaking, pick them up in your fingers and they should be completely limp, showing no resistance to gravity at all.

Chili Vinegar, Pad See Ew's Best Friend

If you order pad see ew in Thailand, it will always be served with chili vinegar. Oftentimes the chili vinegar is permanently stationed on every table. When I was a kid I never used it because...well...I was a kid! But now I never have pad see ew without it. A little spicy acidity is exactly the counter-balance that the salty-sweet noodles need. Try it yourself and I'm sure it will greatly enhance the whole eating experience. And once you see how easy it is to make, you will have no excuse to not have it.

Chop up some chilies, any kind of chilies, and submerge them in vinegar. That's it. It just needs a few minutes to sit, so you don't need to make this ahead of time. You can also get fancy and blend them up, add garlic, or char the chilies for some smokiness, but for pad see ew the basic one will suffice.

Ingredients You'll Need

Here are all the ingredients you'll need, and as you can see it's incredibly simple. Perfect for a quick work-from-home homemade lunch!

• Chinese broccoli, also known as gai lan.
• Eggs
• Garlic
• Soy sauce
• Golden mountain sauce, which is a type of Thai soy sauce, but you can also use Maggi Seasoning as a substitute, or simply sub more of the soy sauce.
• Black soy sauce, which is the Thai equivalent of Chinese dark soy sauce, which can be used instead.
• Sugar
• Thai rice vermicelli, be sure not to buy the Vietnamese ones which are different.
• White pepper or black pepper.

Step-By-Step:

Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

1. Soak the noodles until fully softened, 5-15 minutes depending on the brand
2. Saute garlic until slightly golden.
3. Add eggs and scramble.
4. Add soaked noodles and toss.

5. Add seasonings, sugar and water.
6. Toss until all liquid is absorbed.
7. Add black soy sauce to desired colour.
8. Add Chinese broccoli and toss.

9. Once the chinese broccoli is wilted, it's done!
10. Serve with chili vinegar or another vinegary hot sauce.

Frequently Asked Questions

Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube!

Like this recipe? You'd also love these!

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Pad See Ew with Rice Vermicelli เส้นหมี่ผัดซีอิ๊ว

The easier pad see ew! These delicious-yet-simple noodles are super quick to make, and are kid-friendly. Can be served as a main dish with some added protein, or as a side to some grilled or roasted meats.

Course Main Course, Side Dish

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 7 minutes minutes

Servings 2

Author Pailin Chongchitnant

Ingredients

• 5.3 oz thin dry rice vermicelli
• 2 tablespoon neutral oil
• 4 oz protein of choice optional (see note 1)
• 4 cloves garlic
• 3 eggs can use 2 if adding meat
• 5.3 oz Chinese broccoli (gai lan), stems thinly sliced, leaves roughly chopped
• ¼ - ½ cup water see note 2
• 1 tablespoon soy sauce
• 1 tablespoon Golden Mountain Sauce see note 3
• Few dashes black or dark soy sauce for colour
• ¼ teaspoon ground white pepper
• 4 teaspoon sugar

Chili Vinegar (optional condiment I highly recommend)

• 1-2 Thai chilies or another hot pepper such as a jalapeno
• 2-3 tablespoon white vinegar just enough to cover

US Customary - Metric

Instructions

• Soak the noodles in room temp (not cold) water until they are fully limp; 5-15 mins depending on the brand. Drain promptly and if desired, cut in half with scissors to shorten them for easier tossing. See blog post above for more on the best brand of noodles and how to tell if the noodles are done soaking.
  5.3 oz thin dry rice vermicelli
• Make the chili vinegar by placing the chopped chilies into a small bowl and add just enough vinegar to submerge. You can mash the chilies a bit with a spoon to extract the flavours into the vinegar, then let it sit until ready to use.
  1-2 Thai chilies, 2-3 tablespoon white vinegar
• If not adding meat, skip to the next step. If adding meat, heat a wok over high heat, then add just enough oil to coat the bottom. Once hot, add the meat and spread it out into one layer to get a nice char. Once they’re about ⅔ of the way cooked, toss them and keep stirring until they’re fully cooked. Turn off the heat then remove the meat from the wok and set aside in a small bowl.
  4 oz protein of choice
• Heat the wok over medium high heat, add the oil and garlic and stir until the smaller bits of garlic start to turn golden.
  4 cloves garlic, 2 tablespoon neutral oil
• Add the eggs and break the yolks, then let them set about half-way before scrambling.
  3 eggs
• Once the eggs are fully cooked, add the noodles and ¼ cup of water and toss to mix. Add the soy sauce, Golden Mountain sauce, black soy sauce, sugar and white pepper, then use tongs to toss the noodles around until all the liquid has been absorbed.
  ¼ - ½ cup water, 1 tablespoon soy sauce, 1 tablespoon Golden Mountain Sauce, Few dashes black or dark soy sauce for colour, 4 teaspoon sugar, ¼ teaspoon ground white pepper
• If using meat, add the meat back in along with any collected juices and toss well. Check the doneness of the noodles by tasting a small amount, and if it’s still under done, add a little more water and cook until all liquid has been absorbed. Be careful not to add too much water as noodles will become too soft and break into small pieces.
• Once the noodles are done, add the Chinese broccoli in and toss just until wilted. Turn off the heat, plate and serve with chili vinegar.
  5.3 oz Chinese broccoli (gai lan),

Video

Notes

1. If adding chicken, pork or beef, thinly slice and marinate in 1 teaspoon soy sauce, a pinch of sugar and ½ tablespoon water and let it sit while you prep.
2. Different brands of noodles require different amounts of added water. The longer the noodles took to soak, the thicker they are, and therefore the more water they'll need.
3. Golden Mountain Sauce is a type of Thai soy sauce. You can substitute equal amount of Maggi Seasoning, Bragg's Liquid Amino, or another type of soy sauce.

The post Pad See Ew with Rice Vermicelli appeared first on Hot Thai Kitchen.

A Thai dish...but the way it should be

It may surprise you that Thai people actually use pasta quite often, as we love Thai-Western flavour mashups. Some of my favourites are Pad Macaroni and Tom Yum Spaghetti.

But there is one I don't love. It is called "spaghetti pad prik hang" or "dry chilies spaghetti" where we stir fry spaghetti noodles with dried chilies, garlic, Thai basil, and salted fish or bacon bits. It SOUNDS good...except I find it dry, and the ingredients are "mixed" but somehow nothing really comes together into a cohesive dish.

So I set out to create a version that I think this dish SHOULD be; using the same set of ingredients, because I knew these ingredients have potential to be awesome together given the right execution. The results were beyond my expectations!

Few tweaks; incredible result.

I made a few important changes to the original dish that make all the difference:

1. The right dried chilies

The original dish uses dried chilies left in big chunks or whole. The problem with this is that the chili flavour remains trapped; and unless you're actually eating the pieces of dried chilies, you can't really taste much of them. And eating a piece of dried chili straight up isn't a pleasant texture, and can be too spicy for some.

Solution? Ground chilies. I took whole dried chilies and removed the seeds so that I can add a lot of chili flavour without making it too spicy. Now the chili flavour coats ALL the noodles and becomes the star, as it should.

2. Anchovies

Typically this dish is starts out with stir frying either bacon bits or pieces of salted fish in oil until crispy. Those pieces of salted protein really carry the dish, and any bites without them are just not as good. I wanted to find a way to infuse the umami saltiness into the entire dish so every bite is equally satisfying.

Solution? Minced anchovies. They "melt" into the sauce, so you won't even know that they're there, but they make all the difference.

3. Butter is better

A major issue I had with this dish was that it's always dry. So dry. The noodles are stir fried in seasoning but there is no sauce to speak of.

Solution? Butter. Adding a little butter helps add lusciousness do a noodle dish that isn't saucy. Also, you can't be shy with the oil in this recipe; they need to be glistening!

Ingredients You'll Need

Here are all the ingredients you'll need; super simple! Read on for tips about choosing the best noodles for the job, and check out the FAQs below for more about dried chilies and how to make this recipe vegan.

Step-By-Step:

Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success! In these pictures I didn't show the noodles being cooked, but you'll want to get that going right before you start cooking the sauce, and your sauce will be done just before the noodles are done.

Choosing the best noodles for the job

In Thailand, spaghetti is typically used, but I prefer linguine as the flatter shape has more surface area to catch the sauce...and they just eat better for some reason. You can also try spaghettini, or another kind of long, thin pasta.

BUT!! Aside from pasta, I think chewy ramen noodles would be fantastic for this recipe. Kind of like dan-dan noodles style. Or try the fat egg noodles I used in my popular Garlic Noodles recipe.

PRO TIP: Choosing pasta that has a rough, matt surface will allow more of the sauce to cling onto the noodles. These are called "bronze cut pasta" as they are extruded through a bronze die. Smooth, shiny pasta noodles are slippery and don't hold on to sauce as well.

Bronze cut pasta are a little more expensive, but it is especially important for a dish with only a little sauce like this.

Frequently Asked Questions

Like this recipe? You'd also love these!

Before you start, be sure to watch the video tutorial to ensure success! I always include little tips and tricks not mentioned in the blog post. The video is in the recipe card below, but you can also watch it on YouTube.

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Umami Chili Garlic Noodles

These noodles pack a ton of umami from anchovies and oyster sauce, and have a beautiful smokiness from the dried chilies. A touch of Thai basil adds just the right amount of freshness. Serve it on its own, or as a side to some pan fried fish or chicken! This recipe serves 2 as a side, but 1 generous portion if serving on its own.

Course Side Dish

Cuisine Thai fusion

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 2 servings (as a side)

Calories 549kcal

Ingredients

• 5.3 oz linguine
• 2 tablespoon neutral oil
• 4 fillets anchovies, minced (see note 1)
• 3 tablespoon chopped garlic
• 0.2 oz dried chilies see note 2
• 2 tablespoon unsalted butter
• 1 tablespoon oyster sauce
• 15 leaves Thai basil optional, see note 3

US Customary - Metric

Instructions

• Bring a large pot of water to a boil over high heat and add enough salt so that the water tastes like a well-seasoned soup.
• While you wait for the water to boil, remove the seeds and pith from some or all of the dried chilies depending on how much heat you want (or maybe don’t remove them at all if you want it spicy!) If your spice tolerance isn’t high, remove all the seeds and pith, as and you can always add more later if you want it spicier.
  0.2 oz dried chilies
• Grind the chilies in a coffee grinder or mortar and pestle until mostly fine; a few bigger flakes remaining is no problem. Measure out 2 teaspoons of the ground chilies, and reserve the rest just in case you want to add more later.
• Once the water is boiling, add the linguine and stir to prevent the noodles from sticking until the water comes back to a full boil again. Let it cook for 1 minute LESS than the time stated on the package.
  5.3 oz linguine
• Meanwhile, heat a wok on the stove over medium heat and add the oil, garlic, and anchovies. Gently saute the garlic for 3-4 minutes until it starts to turn golden. There should be plenty of oil for the garlic to fry in, so don't be afraid to add a little extra.
  2 tablespoon neutral oil, 3 tablespoon chopped garlic, 4 fillets anchovies, minced (see note 1)
• Once the garlic is golden, and the anchovies start to pop, add the 2 teaspoons of ground chilies, and cook for another minute until it's aromatic and smells slightly smoky. Immediately turn off the heat to prevent the chilies from burning, then add the oyster sauce and the butter and stir until the butter is melted.

  If the noodles are not done at this point, just keep the heat off while you wait for them.
  2 tablespoon unsalted butter, 1 tablespoon oyster sauce
• Once the noodles are done, bring the pot close to the wok and use tongs to grab the noodles from the pot and into the wok without shaking off excess water; the excess water will help finish cooking the noodles and bind the sauce.

  Turn the heat back to medium and toss the noodles until they are well coated and all excess water has been absorbed. If you have any extra olive oil from the anchovies, you can add it at this point.
• Turn off the heat, and throw in the Thai basil and mix briefly just until wilted. Taste and adjust the seasoning as needed, and you can add extra chili flakes for more heat if desired.
  15 leaves Thai basil
• Garnish with a few extra fresh Thai basil leaves and serve on its own or as a side; it works great with pan fried fish or chicken!

Video

Notes

1. If the anchovies came packed in olive oil, reserve about 1-2 teaspoons of this and add it to the noodles at the the end for extra flavour.

2. You can use any type of dried chilies provided the heat level is right for you. Since we will need to use quite a lot of it so we have lots of chili flavour, I like to remove some of the seeds before grinding so it won’t be too spicy. You can also use 2 teaspoons of pre-ground chilies, provided you’re okay with the heat.

3. I really love how Thai Basil adds a floral freshness to this, but don’t overdo it, because you don’t want this tasting like a Thai basil stir fry. Just a touch will do. If you use regular Italian basil, it will end up tasting very not-Asian, which is fine but not my preference for this dish. You can also add cilantro instead.

Nutrition

Calories: 549kcal | Carbohydrates: 63g | Protein: 13g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 269mg | Potassium: 319mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1309IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 2mg

The post Chili Garlic Noodles Recipe appeared first on Hot Thai Kitchen.

When I discovered this egg recipe I was OBSESSED. It has taken the Thai internet by the storm because of how unbelievably tasty it is, especially given how fast it comes together. Perfectly "marbled" eggs on hot jasmine rice, but the secret is in the prik nam pla sauce that hits the perfect balance of salty-spicy-sour. Creating the beautiful marble look, with perfectly cooked yolks, is not hard, but I recommend watching the video tutorial to see the technique in real time. The eggs take literally less than 2 minutes to cook!

What is Prik Nam Pla?

พริกนำ้ปลา or Prik nam pla is arguably the Thai national condiment! It's our #1 condiment used most frequently as a general seasoning booster, like how salt and pepper is used in other countries. Something tastes a little bland, a little boring? A dash of prik nam pla is all you need. (Note: Some people call it nam pla prik. Same same.)

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them, for amounts, see the full recipe card below. You can add toppings such as meat and veggies, more info on that below.

• Thai chilies, but these could be any spicy chilies you have on hand such as serrano or jalapeno.
• Large eggs
• Fish sauce, if you are vegetarian you can substitute vegan fish sauce or use soy sauce. Good quality fish sauce is important here, see this post for how to choose good fish sauce
• Lime juice
• Sugar
• Shallots, technically optional, but it's nice if you have them.
• Garlic

How to Make Marble Eggs

Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

1. Make prik nam pla by combining fish sauce, lime juice and sugar.
2. Add chilies, garlic and shallots and let sit while you make the eggs.
3. Add the eggs all at once to a pre-heated pan with a little oil in it.
4. Break the yolks and drag out into a marble pattern.

5. Allow eggs to cook until set to your liking.
6. Slide the marble eggs onto jasmine rice.
7. Drizzle the prik nam pla over the eggs.
8. Enjoy!

The fastest way to reduce heat from the chilies.

When I don't have time to deal with individual chilies, I simply slice them and put them in a bowl of cold water. The seeds will fall to the bottom, and if you let them sit while you prep, the chilies will release some of their heat into the water.

When ready to use scoop the chilies out with a slotted spoon or skimmer (leaving the seeds behind obv.) and ideally drain them on some paper towel so the excess water doesn't dilute your sauce (which I didn't do in the video, but should've).

If you want to know if the heat has come out of the chilies...just taste the water! J/k...I mean you can, but you've been warned.

This isn't as effective as scraping all the pith out, but if you can tolerate some heat and just need to tone it down, this is waaayyyy easier.

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Marble Eggs Recipe with Thai Prik Nam Pla

A simple dish of perfectly cooked "marbled" eggs that is done in just a few minutes, with toppings such as shrimp or veggies if you want them. Drizzle with a spicy Thai prik nam pla sauce and serve with jasmine rice. So fast you can have the whole thing done in 10 minutes. Gluten free.

Course Main Course

Cuisine Thai

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1 person

Ingredients

Marble Eggs

• 3 large eggs
• 1 tablespoon neutral oil

Prik Nam Pla - Spicy Fish Sauce (enough for about 3 servings)

• 1 ½ tablespoon fish sauce
• 1 ½ tablespoon lime juice see note 1
• ½ teaspoon sugar
• 1-2 cloves garlic thinly sliced
• 1 tablespoon shallots thinly sliced
• 3-4 Thai chilies see note 2
• 1 portion jasmine rice for serving
• Toppings such as meats or veggies see note 3

US Customary - Metric

Instructions

To Make Prik Nam Pla Sauce

• If you want to reduce the heat from the chilies, remove the seeds and/or the pith; removing the pith will remove the most amount of heat. Then thinly slice into rounds. (See note 1)
  3-4 Thai chilies
• In a small bowl, combine the fish sauce, lime juice and sugar; then stir until the sugar is mostly dissolved. Add the garlic, shallots and chilies. You can use this sauce right away, but it's best to let it sit for at least 10 minutes to allow the flavours to infuse. (See blog post for storage)
  1 ½ tablespoon fish sauce, 1 ½ tablespoon lime juice, ½ teaspoon sugar, 1-2 cloves garlic, 1 tablespoon shallots

For the Marble Eggs

• Crack the eggs into a bowl; if making multiple portions, keep the eggs in separate bowls.
  3 large eggs
• Put a 10-inch non-stick pan on medium heat and add the oil, wait until the pan is medium-hot. While you wait for the pan to heat, put a portion of jasmine rice onto a plate and spread it out so the mound is evenly thick.
  1 tablespoon neutral oil, 1 portion jasmine rice
• Test the temp of the pan by adding a drop of egg white onto the pan, and it should start cooking right away, though not aggressively. Once the temp is right pour the eggs into the pan and use your spatula to push the whites around so that you have a circular shape. Then break the egg yolks and drag them around to create a marble look (for this part it's best to see the video for the technique.) Let the eggs cook so that the whites are set but the yolks are still semi-runny, this should take only about 1 minute and a half.
• Remove from heat and slide the eggs over the rice; you need to do this quickly and with confidence so the egg will not fold onto itself.
• Generously drizzle the sauce over the eggs and serve immediately!

If you want to add toppings:

• Cook or reheat your toppings first; you can use the same pan you're using for the eggs, then remove from the pan and make the eggs as per the instructions above. Once you're done drawing out the marble pattern, arrange the toppings on the eggs; pushing them into the eggs a bit so they stick.
  Toppings such as meats or veggies

Video

Notes

1. If making an all-purpose prik nam pla not specifically for this dish, reduce the lime juice to about 2 teaspoons or to taste. You can also omit the sugar.
2. If you can't eat very spicy food, don't reduce the amount of chilies because we want the chili flavour; instead, remove the heat from the chilies. You can also choose milder chilies such as jalapenos or whatever is available to you. See the blog post or the video for my shortcut method for removing heat from chilies quickly.
3. For toppings, you can add any cooked meats, veggies or fresh herbs. See blog post for suggestions.

The post Fast & Easy Marble Eggs with Prik Nam Pla appeared first on Hot Thai Kitchen.

This is a mashup of Thai and Canadian flavours that work beautifully, and happens to be easy and quick, perfect for when you're busy with all your other Thanksgiving prep! Fish sauce is full of umami, which gives depth and complexity to these vegetables. The sweetness from the maple syrup helps soften the slight bitterness inherent to Brussels sprouts (also known as Brussel Sprouts), and balances the saltiness of the fish sauce.

The fried garlic is optional, but really recommended, and the golden sprinkles really up the presentation game. You can also make the fried garlic a few days ahead and store in the fridge. If not, a little bit of granulated garlic added along with other seasonings will do the trick!

Pan-Searing Brussels Sprouts is the BEST Way (if you don't have a lot to cook)

I learned this technique from America's Test Kitchen, and I will not cook Brussels sprouts any other way again. Pan searing allows them to fry and brown beautifully while still keeping the al dente texture that I like. If you oven roast them, they will be soft all the way through by the time this level of browning is achieved.

It only takes 5 minutes per batch, and for 1 lb of sprouts you will need to do 2 batches if you have a 12-inch skillet. Because of the batch size limitation it's not ideal if you have a ton of sprouts to cook, so in that case I would consider oven roasting and then tossing them in the seasoning as per the recipe. Due to the pandemic this year though, most of us are not going to having large gatherings, so 1 lb is going to be enough for most of us!

Some Useful Links

• Now is the time to bring out your best fish sauce. Here's my video on how to choose the best fish sauce and just about everything else you need to know about my favourite seasoning of all time.
• For something lighter and brighter in flavour, try my other Thai Brussel Sprouts recipe that's tossed in a spicy and tart lime dressing.
• Complete your table with a Thai-inspired coconut pumpkin pie or for something more traditional, try my white chocolate pumpkin pie with candied pecans.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success! And if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Maple Fish Sauce Brussels Sprouts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 7 reviews

• Author: Pailin Chongchitnant
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

These brussels sprouts are browned to perfection with no oven required! The sweetness of maple syrup and umami of fish sauce combine to make the perfect side to your Thanksgiving feast, Christmas dinner, or any meal on any regular day.

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Ingredients

• Neutral flavoured oil, as needed
• 1lb (450 g) Brussels sprouts (trimmed weight)
• 4 tsp (20 ml) fish sauce
• 1 Tbsp (15 ml) maple syrup
• ¼ tsp white or black pepper
• Fried garlic (optional) or sub ¼ teaspoon granulated garlic

Fried Garlic

• 5-6 cloves garlic, chopped
• 4 Tbsp (60 ml) neutral flavoured oil

Ingredients and Kitchen Tools I Use

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Instructions

For The Fried Garlic:

1. In a small pot or a round-bottomed wok set over medium low heat, add the oil and one little piece of chopped garlic as a "heat tester". Once the tester garlic starts to bubble, add the rest of the garlic. There should be enough oil to just cover the garlic; if not, add more oil.
2. Fry the garlic, stirring frequently, until golden (not browned) and the bubbling has subsided.
3. Either strain the garlic through a metal sieve or use a fine mesh skimmer to remove it from the oil, then put the garlic on a paper towel lined plate to absorb excess oil. Keep the oil for frying the Brussels sprouts.

For the Brussels Sprouts

1. In a large skillet (the biggest one you have) add just enough oil to completely coat the bottom. Place the Brussels sprouts, cut side down, and fill the pan completely while making sure all pieces are making full contact with the pan. You will need to do this in 2 batches if using a 12 inch skillet.
2. Turn heat on medium high and let them cook without stirring until well browned on the bottom side, about 4 minutes. (A mesh splash guard would come in handy here.) Flip the sprouts and cook the other side for just one more minute. I recommend tossing the pan for faster flipping, then go back and turn over any that did not cooperate.
3. Remove the sprouts from pan with tongs, leaving the oil behind, and put them in a bowl for now. Make sure there are no stray bits of sprouts left in the pan, then add more oil and repeat with the second batch.
4. Once the second batch is done, put the first batch back into the pan, toss just for 10-15 seconds to heat the first batch of sprouts. (Note: In the video, as you saw, we had a bit of smoke alarm drama to deal with (!!!) so I removed the second batch of sprouts from the pan and didn't turn the heat back on to finish. You do not need to remove the second batch of sprouts from pan; just add the first batch back in and toss with seasoning. And ideally your pan would be hotter than mine when you add the seasoning so the sauce will cook a bit.)
5. Turn off the heat and immediately add fish sauce, maple syrup, and white pepper and toss well to thoroughly coat all pieces with the sauce.

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The post Maple Fish Sauce Brussels Sprouts appeared first on Hot Thai Kitchen.

This is my vegan take on the more traditional dish: Ginger Shrimp & Glass Noodles Goong Ob Woonsen. Be sure to check that one out if you love shrimp!

This post is sponsored by Pine Brand Glass Noodles.

What You'll Need:

Here are all the ingredients for the recipe. The fresh mushrooms and veggies are used as toppings and you can substitute with whatever you prefer. However, I recommend including some kind of mushrooms as they provide a chewy, substantial texture.

• Vegetarian oyster sauce
• soy sauce
• black/dark soy sauce
• sugar
• toasted sesame oil
• glass noodles
• white and black peppercorns
• mixed mushrooms and veggies of your choice
• pressed tofu (optional)
• green onions (optional)
• dried shiitake mushrooms
• cilantro stems
• garlic
• ginger

How to Make Claypot Glass Noodles

Here's a bird's eye view of the process, but be sure to check out the full video tutorial in the recipe card below to ensure success!

1. Soak glass noodles.
2. Pound garlic, cilantro stems and white peppercorns into a rough paste.
3. Mix all sauce ingredients.
4. Mix the sauce with the noodles.

5. Saute herb paste, ginger, and shiitake mushrooms.
6. Add noodles and sauce; toss and cover for 3 minutes.
7. Open and toss the noodles; cover and cook for another 2-3 minutes.
8. Pan-sear mushrooms and vegetables and arrange on noodles.

No, you don't need a clay pot.

Traditionally "ob woonsen" is served in the pot that it is cooked in. Originally these used to be clay pots, but most restaurants now use an aluminum version.

The clay pot doesn't actually make any difference to the flavour, but it makes for a more exciting presentation. A heavy-bottomed pot will also work, or a nice enameled cast iron pot (like a Le Creuset). And if it's not pretty, you can always transfer it into a serving bowl!

The secret ingredient you can't skip

Dried shiitake mushrooms. Yes! It looks like one of those things you can skip with no major consequence, but this is how our vegan noodles have so much umami. Dried shiitake mushrooms are loaded with natural glutamates, and they have long been used as a "secret weapon" in Asian vegan dishes.

The mushrooms' soaking liquid is used in the sauce, then the mushrooms themselves get sliced up and tossed in - and trust me, these will be your favourite thing in the dish. Dried mushrooms have a satisfying chew, and they soak up sauce really well, so they become a burst of flavour in each bite.

What are glass noodles?

Thai glass noodles or woonsen are versatile, neutral flavoured noodles made from mung bean starch. They're also sometimes labelled as "bean threads" or "bean vermicelli." They are gluten-free and low GI.

The best quality glass noodles are made from 100% mung bean starch. Some cheaper glass noodles have pea starch and/or potato starch mixed in to cut cost, but this yields a texture that isn't quite as chewy and elastic as pure mung bean starch noodles. Pine Brand is one that is pure, and has been my family's go-to brand in Thailand for years.

*Thai glass noodles are not to be confused with Korean glass noodles that are used in the popular dish japchae. Korean glass noodles are thicker and are made from sweet potato starch. The two cannot be used interchangeably.

What else can you do with glass noodles?

Tons! Glass noodles are THE most versatile noodles that we use in Thai cuisine. You name it, we put glass noodles in it. Soups, salads, stir fries, spring rolls - even stuffed in chicken wings. No other noodles have this big of a resume!

They're also really quick to prepare; just a 7-minute soak in room temp water and they're ready to be used in the recipe. Once soaked, they only take a few minutes to cook.

If you're a fan of glass noodles, check these out!

Frequently Asked Questions:

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Claypot Glass Noodles (Vegan) - Pak Ob Woonsen

Glass noodles cooked in a clay pot with ginger and an umami-loaded sauce, topped with mushrooms and veggies of your choice. Quick, easy, vegan, and delicious!

Course Main Course

Cuisine Thai

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Servings 4 servings

Calories 185kcal

Author Pailin Chongchitnant

Equipment

• A clay pot or a heavy-bottomed pot with lid

Ingredients

• 2 pc medium sized dried shiitake mushrooms (10 g) rehydrated (see note)
• 1 tablespoon + 2 teaspoon soy sauce (see note)
• 2 tablespoon vegetarian oyster sauce or use regular oyster sauce
• ¼ - ½ teaspoon black or dark soy sauce
• 1 tablespoon sugar
• 2 teaspoon toasted sesame oil
• ½ cup shiitake mushroom soaking water
• 2.8 oz dry glass noodles
• ¼ teaspoon black peppercorns
• ¼ teaspoon white peppercorns
• 6 cloves garlic
• 8 cilantro stems or 3 cilantro roots chopped
• 15 thin slices ginger
• 1 tablespoon vegetable oil
• 8 oz mixed mushrooms or vegetables of your choice see note
• 4 oz marinated pressed tofu optional
• 1 green onion chopped, or a handful Chinese celery leaves
• Jasmine rice for serving optional

US Customary - Metric

Instructions

• Soak the glass noodles in room temp water for 7-10 mins until soft and pliable.
  2.8 oz dry glass noodles
• Remove the dried shiitake mushroom from the soaking water and squeeze out the excess water, reserving the water for the sauce. Slice off the mushroom stems and thinly slice the caps.
  2 pc medium sized dried shiitake mushrooms (10 g)
• Pound peppercorns in a mortar and pestle until fine, then add the garlic and cilantro stems and pound into a very rough paste.
  ¼ teaspoon black peppercorns, ¼ teaspoon white peppercorns, 6 cloves garlic, 8 cilantro stems or 3 cilantro roots
• Make the sauce by combining the soy sauce, oyster sauce, black soy sauce, sesame oil, sugar, and ½ cup (120 ml) of the mushroom soaking water (keep the rest of the water). Stir until the sugar is dissolved.
  1 tablespoon + 2 teaspoon soy sauce, 2 tablespoon vegetarian oyster sauce, ¼ - ½ teaspoon black or dark soy sauce, 1 tablespoon sugar, 2 teaspoon toasted sesame oil, ½ cup shiitake mushroom soaking water
• Drain the noodles and cut with scissors into roughly 3-inch sections, then add to the sauce and toss to mix (it won’t really cling to the noodles as the sauce is quite watery, but that’s okay).
• Put a clay pot or a heavy-bottomed pot on medium heat and add the oil, the garlic paste, ginger, and sliced shiitake mushrooms. Saute for 2-3 minutes until aromatic and the smallest bits of garlic starts to turn golden.
  1 tablespoon vegetable oil, 15 thin slices ginger
• Add the noodles and the sauce and toss to mix with the herbs, scraping the bottom of the pot to make sure nothing is stuck. Close the lid and turn the heat down to low. Once you can hear bubbling resume, start the timer for 3 minutes.
• After 3 minutes, open the pot and give the noodles a thorough tossing to distribute the sauce, then if you want the colour to be darker you can add a bit more black/dark soy sauce. Close the lid and cook for another 2 mins. *Be sure to keep the heat low to prevent the noodles from scorching.
• Open the lid again and taste to check the doneness of the noodles, if you want the noodles to be softer, add a splash of the remaining mushroom soaking water (2-3 tablespoons at a time), then toss and keep it cooking for 1-2 minutes more. Glass noodles are surprisingly resilient to overcooking, so don’t be afraid to add more water if needed.
• Once the noodles are done, take it off the heat and close the lid to keep warm while you cook your toppings.
• In a large skillet over medium high heat, add just enough oil to thinly coat the bottom. Once hot, add the tofu slices and sear until browned on both sides. Remove the tofu, then add the mushrooms with a small pinch of salt and sear briefly until browned and cooked through. Repeat with any other toppings that need to be cooked.
  4 oz marinated pressed tofu, 8 oz mixed mushrooms or vegetables of your choice
• To serve: reheat the noodles briefly if needed, then top with the tofu, mushrooms and vegetables. Sprinkle green onions on top and serve it right in the pot! Serve by itself or with jasmine rice. *The ginger slices are not meant to be eaten so you can remove them before serving if you wish, or just tell your guests.
  1 green onion, Jasmine rice for serving

Video

Notes

1. Soak the dried shiitake mushrooms in about 1 cup of hot water for about 30 minutes or until they fully rehydrate. Timing will depend on the size. Save the soaking water for the sauce.
2. If you are serving with rice carb-on-carb style as is traditionally done, you may want to up the soy sauce to 2 Tbsp; but it's always wise to err on the side of less salty and add later on.  *If using the scaling function, use the metric amount, as the app cannot convert "1 tablespoon + 2 tsp" properly.
3. For toppings you can use anything you like but I recommend including some Asian mushrooms as they provide a nice chew. Oyster, shimeji, or enoki are all good options. Some crunchy vegetables are also good, such as sugar snap peas, carrots, or bell peppers.

Nutrition

Calories: 185kcal | Carbohydrates: 29g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 536mg | Potassium: 352mg | Fiber: 2g | Sugar: 4g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg

The post Clay Pot Glass Noodles (Vegan) appeared first on Hot Thai Kitchen.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

• Water spinach, cut stems into 2-3" pieces, leave the leaves whole
• Cloves garlic
• Thai chilies
• Oyster sauce
• Tao Jiew (fermented soy bean paste), also see Rad Na and Kao Mun Gai videos
• Soy sauce
• Sugar
• White pepper
• Water, as needed
• Vegetable oil

How to Make Stir Fried Water Spinach (morning glory) ผัดผักบุ้ง pad pak boong

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

1. Mix together oyster sauce, tao jiew, soy sauce, sugar, and white pepper; stir to dissolve the sugar.
2. Pound chilies in a mortar until fine. Add garlic and pound just until broken into chunks.
3. In a wok, over high heat, add vegetable oil and garlic-chili mixture. Cook until the garlic starts to brown. Add the water spinach and the sauce, then toss until the sauce is well distributed and the water spinach is slightly wilted and heated through.
4. Add a splash of water if it seems too dry. As soon as it’s done, turn off the heat and immediately remove the water spinach from the pan onto a serving plate to stop it from wilting further.
5. Serve immediately with jasmine rice or plain congee. Enjoy!

Stir Fried Water Spinach (morning glory) ผัดผักบุ้ง pad pak boong

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews

• Author: Pailin Chongchitnant
• Yield: Serves 2-3

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Ingredients

• 150 g water spinach, cut stems into 2-3" pieces, leave the leaves whole
• 5-6 cloves garlic
• 2-3 Thai chilies
• 1 Tbsp oyster sauce
• 1 Tbsp Tao Jiew (fermented soy bean paste) (Also see Rad Na and Kao Mun Gai videos)
• ½ Tbsp soy sauce
• 1 tsp sugar
• ¼ - ⅛ teaspoon white pepper
• 2-4 tablespoon water as needed
• 2 Tbsp vegetable oil

Ingredients and Kitchen Tools I Use

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Instructions

Mix together oyster sauce, tao jiew, soy sauce, sugar, and white pepper; stir to dissolve the sugar.

Pound chilies in a mortar until fine. Add garlic and pound just until broken into chunks.

In a wok, over high heat, add vegetable oil and garlic-chili mixture. Cook until the garlic starts to brown. Add the water spinach and the sauce, then toss until the sauce is well distributed and the water spinach is slightly wilted and heated through. Add a splash of water if it seems too dry. As soon as it’s done, turn off the heat and immediately remove the water spinach from the pan onto a serving plate to stop it from wilting further.

Serve immediately with jasmine rice or plain congee. Enjoy!

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The post Stir Fried Water Spinach (morning glory) ผัดผักบุ้ง pad pak boong appeared first on Hot Thai Kitchen.