The Seventh Dish

Larb is sort of like the meat sibling of som tam; They are made from different ingredients, but go incredibly well together.

It’s a staple dish of Thai Isaan food, it’s easy to make, and it’s a brilliant combination of ingredients. A spoon of larb (ลาบ) followed by a ball of fresh sticky rice, is one of the great flavor combinations.

Larb is a Thai salad, but it’s not a vegetable salad, instead it’s a meat salad. The minced pork is wonderfully seasoned with fish sauce, chili flakes, lime juice, toasted sticky rice to give it some crunchy texture, and a wonderful assortment of fresh herbs to bring it all together.

Laab Moo is a dish originating from the North-East (Isan) region of Thailand. It is popular throughout the country and you will find it at eateries from the very North to the deep South. Traditionally it’s eaten with sticky ric.

Larb is most often made with chicken, beef, duck, fish, pork or mushrooms, flavored with fish sauce, lime juice, padaek, roasted ground rice and fresh herbs. The meat can be either raw or cooked; it is minced and mixed with chili, mint and, optionally, assorted vegetables. Roughly ground toasted rice (khao khoua) is also a very important component of the dish. The dish is served at room temperature and usuall.y with a serving of sticky rice and raw vegetables.

Ingredients

• 1 pound (460g) ground pork
• 1 cup cilantro leaves
• 2 green onions (scallions)
• 15 mint leaves
• 2 stalks lemongrass, just the bottom 2 inches, outer leaves removed and discarded
• 3 kaffir lime leaves, very thinly sliced
• ½ a whole shallot, finely chopped
• 1 Tablespoon toasted rice powder
• 1 Tablespoon fish sauce
• juice squeezed from 1 and ½ limes
• ½ teaspoon crushed red pepper (adjust for preferred spice)

http://www.templeofthai.com/recipes/laab-moo.php

The Sixth Dish

If you love the flavor of the curry, but the stir fry cooking method, you’ll love this Thai recipe.

Along with chicken stir fried with holy basil, chicken stir fried in red curry paste, known as gai pad prik gaeng in Thai, is one of my favorite quick and easy Thai street food dishes.

The best thing about this dish is that it’s available at nearly every single Thai stir fry street food restaurant, and while it’s excellent on the streets, it’s even better when you make it at home using freshly made red curry paste.

This gai pad prik gaeng recipe is really easy to make, as long as you already have some Thai red curry paste available.

The Thai red curry paste forms the base of flavor for this gai pad prik gaeng (chicken fried with red curry paste).

The paste is a thick curry presenting a vivid red color due to phrik (chili peppers). Confusingly enough, the Thai name indicates that ginger (khing) is used in this dish, which in fact is not the case. Recipes for the phrik khing curry paste usually include lemongrass, garlic and galangal.Very often, also in Thailand, red curry paste is used instead

Ingredients you’ll need:

• 300 grams, I used about 1.5 chicken breasts for this recipe
• 3 strands of Chinese long beans (or about ⅓ cup of chopped string beans)
• 3 – 5 kaffir lime leaves
• 3 tablespoons Thai red curry paste
• 1 teaspoon fish sauce (here’s the fish sauce I usually use)
• ½ teaspoon sugar (depending on your preference)
• 1 tablespoon oil for stir frying

Stir Fried Pork with Chili Paste | Pad Prik Khing | ผัดพริกขิง

The Fifth Dish

Pad See Ew, which means “stir fried soy sauce noodles, is an extremely popular Thai street food meal and probably the most popular noodle dish at Thai restaurants in Western countries. The unique technique with Pad See Ew is the cooking of an egg in the wok. Bits of scrambled egg gets stuck to the other ingredients and the char it creates adds to the authentic flavour of this dish. Pad See Ew is traditionally made with Sen Yai, which are wide, thin fresh rice noodles.

The name of the dish translates to “fried (with) soy sauce” and it is very similar to the char kway teow of Singapore and Malaysia. Phat si io is normally stir fried dry while another similar dish, rat na (in Thai) or lard na (in Laos), is served in a thickened sauce and generally has a lighter taste.^[2][3]

Phat si io is made with dark soy sauce (si-io dam), light soy sauce (si-io khao), garlic, broad rice noodles called kuai-tiao sen yai in Thai (commonly abbreviated to just sen yai meaning “big strip”), Chinese broccoli, egg, and some form of thinly sliced meat — commonly pork, chicken or beef — or shrimp or mixed seafood.

Phat si io is sometimes also called kuai-tiao phat si-io, which reflects the general practice of using flat rice noodle as the main ingredient. However, other types of noodles may also be used.

Ingredients you’ll need

• 2 TB oil for frying
• 3 cloves garlic
• 300 grams wide flat rice noodles (in Thai they are known as: sen yai, but you could also use Chinese chow fun)
• 200 grams chicken (or pork or beef)
• 1 handful of chopped Chinese broccoli (kailan)
• 1 egg
• 1 tablespoon light soy sauce
• ½ tablespoon dark sweet soy sauce
  
• ½ teaspoon sugar
• Garnish you pad see ew with dry chili flakes, black or white pepper, and vinegar for sourness if you like

                                        http://hot-thai-kitchen.com/pad-see-ew-new/

The Forth Dish

One of the most famous of all Thai foods, and what I think is one the best soups in the world, is Thai tom yum goong.

What I love most about tom yum goong is the flavors of lemongrass, galangal, kaffir lime leaves, fresh Thai chilies, and fresh lime juice, that all combine to create a healthy and soothing broth that will light up your taste buds.

If you’re looking to cook an awesome and authentic soup, try this tom yum soup recipe.

This recipe is for local Thai street food style tom yum soup – it’s not the fancy kind – but follow this recipe for the authentic taste you’ll find in Thailand.

Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro, roasted whole chili peppers and a splash of coconut mik if desired and serve hot.

http://www.thethailandlife.com/tom-yum-kung-soup-recipe

The third dish

Tom kha soup – Tom kha gai is probably the second best-known Thai dish in America, with pad Thai being the first. Literally translated, tom kha gai means “chicken galangal soup.” It’s made from chicken lightly poached in a silky coconut milk broth which has been infused with galangal (kha), lemongrass, and makrut or lime leaves. Luckily for those of us who enjoy this Thai soup at restaurants, the hardest part of making tom kha gai at home is simply tracking down the galangal, lemongrass, and limes leaves. And hunting for these few ingredients will be well worth the creamy, savory, spicy, sweet soup that results in their procurement.

Ingredients

In Thailand, most tom kha kai recipes typically include coconut milk, galangal, kaffir lime leaves, lemongrass, Thai chili peppers, coriander (or dill weed), straw mushrooms (or shiitake or other mushrooms), chicken, fish sauce, and lime juice. Fried chilies are sometimes added.

http://rasamalaysia.com/tom-kha-gai-recipe-thai-coconut-chicken-soup/