Pad Thai Goong

Phad Thai Goong

Stir-Fried Rice Noodle with Shrimp
Thai style fried noodle is very well known and is one of the dishes that foreigners love to eat. It combines with many ingredients such as bean sprouts, green onion, chillies, lemons, etc.Pad Thai is one of the most popular dishes in Thai cuisine, especially in the States. Pad Thai is a dish of stir fried rice noodles with dried shrimp, fried tofu, shallot, salted radish, chive, bean sprout, peanut, chili, lime, fish sauce, palm sugar, ketchup, tamarind juice and fresh prawn. If you are allergic to seafood, chicken or pork can be substitute Phad Thai Noodles are immensely popular with tourists in Thailand and is also a staple  fastfood on the street with Thai people.

Phad Thai Goong

Traditionally, Phad Thai is served either with dried shrimp or fresh tiger prawns, but can also be served as a vegetarian dish or with meat or mixed seafood. The classic option is with rice flour band noodles, but it is also served as a speciality with glassnoodles, which has a wonderfully chewy texture. Phad Thai has a sweet taste and is garnished with beansprouts, spring onions and aslice of kaffir lime. Roasted ground peanuts are spriinkled on the top too as well as some sugar and chilli powder, which you then mix in yourself.

Pad Thai Goong Ingredients

1.   12 fresh Shrimp
2.   90 gram Dry Rice Noodle (3 - 5 m.m.)
3.   50 gram Fresh Bean Sprouts
4.   2 tablespoons Chopped (1") Green Onion
5.   6 tablespoons Fish Sauce
6.   6 tablespoons Oyster Sauce
7.   3 teaspoons Vinegar
8.   2 tablespoons Sugar
9.   2 Tablespoons Preserved Turnip
10. 2 Tablespoons Crushed Peanuts
11. 1 Tablespoon Paprika
12. 2 Eggs
13. 1 Teaspoon Red Chili (for Spicy lover)
14. 1/2 Lemon

Pad Thai Goong Ingredients

Pad Thai Goong Preparations

1. Soak the noodles about 30 minutes in room temperature water.
2. Heat and season the wok. Add the Shrimp and grill for 90 seconds. Add the Eggs. When the eggs are not quite finished, add the Noodles, Sugar, Peanuts, Turnips and Paprika. Stir Fry until all ingredients are mixed well and the noodles are wilted.
3. Season with the Fish Sauce, Oyster Sauce and vinegar. Then add Bean Sprouts, Green Onions and Red Chili. Stir fry quickly ensuring everything is well combined. If you like wet noodle dishes de glaze with 5 oz. water stock. If you like firmer dry noddles de glaze with only 2 oz. water stock. Place on Serving plate and garnish with more Bean Sprouts and a Lemon wedge.


Pad Thai Goong
Recipe Nutritional Information per 100 grams

- Calories 216.16 Kcal.  - Protein 7.26 gm.   - Fat 10.84 gm.
- Carbohydrate 22.39 gm.   - Fiber 1.78 gm.  - Calcium 67.98 mg.
- Iron 0.94 mg.

Som Tam (Papaya Salad)

Somtam Thai

Som Tam (papaya salad), is a dish that has come to be known and loved by people all over the world. Although most Westerners who didn't get further than their local Thai restaurant in their countries, or the Bungalow/Resort restaurant where they stayed whilst in Thailand will perhaps not have seen any of the myriad variations of Som Tam that are to be found in existence. Most tourism orientated establishments only serve Som Tam Thai, which is a sweet tasting concoction using green papaya, carrot, chili, tomato and peanuts with some cane syrup, dried shrimps, fish sauce, msg, lime juice, green beans and schallots. This is the easiest and most universal type of som tam available, as well as the most palatable to general tatses. But for the more adventurous, and most definitely Thai people, there are many other versions which are mostly preferred by the locals in Thailand. The number one preference must be i thing Som Tam Phu Kem Pla Ra (either both Phu Kem and Pla Ra, or sometimes just Phu Kem for those who cannot manage the pungent taste of Pla Ra). Phu kem means salted preserved freshwater crab, and Pla Ra is a kind of salted fermented raw fish, which is placed in salt water in a pot called a "Hai" for a period of up to 2 years to ferment.

Somtam With PhuKem

Tom Yum Kung

Tom Yum Kung (Thai spicy prawn soup)

Tom Yum is the most popular Thai soup and is commonly referred to as Thai spicy soup in the Western world. It is renowned for having numerous health benefits as well as being very tasty! It is meant to help those with a cold or flu due to it's mixture of herbs and spices.This is one of the famous traditional Thai dishes, it is sometimes called hot and sour shrimp soup. You should order this soup with a plate rice or fried rice and fried eggs in Thai style.

Ingredients for Tom Yum (for four people):

Tom Yum Koong

* 20 prawns (shrimp)

* 4 tablespoons lime juice

* 4-5 cups tom yum broth (soup stock)

* 2 stalks fresh lemongrass, lightly pounded, cut into 1 inch long segments
* 4 table spoons fish sauce
* 1/3 cup sliced galangal

* 1/2 cup straw mushroom, halved or whole

* 6-8 kaffir lime leaves, shredded
* 6 crushed fresh Thai chillies
* 5 Tomatoes (small)
* 2 tablespoons Thai chilli paste
* Fresh cilantro (Thai coriander) for garnish

Note: These are the recommended amounts required for a meal for four people. Please adjust the amounts accordingly for more or less people. Also you might already have some of these .Thai food ingredients in your larder, so please set the quantity to zero for any ingredients that you already have.
Cooking Time: 15 to 20 minutes.

Tom Yum Koong

Method:

1.Wash the prawns and shell them without removing the tails. Bring the Tom Yum broth to a boil.

2.Add lemongrass, galangal and lime leaves.

3.Bring back to a boil then add mushrooms, fish sauce, chilli paste and lime juice.

4.Add prawns and fresh chillies,tomatoes.

5.As soon as prawns turn pink (cooked through) serve garnished with cilantro (coriander).