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We all love Thai cuisine but what’s the best way to prepare it? Find out through our recipes – brought to you by us from the Thailand’s top chefs. Tips, short cuts to great taste and useful tips to ensure you make the best of the best – Thai food at its dizzy heights, up where it belongs.

Top 10

Thai Cooking Recipes

 

1 2 3 4 5 6 7 8 9 10

7- Seafood Phad Thai

Seafood Phad Thai

by Chef Pairoj Kaoropwongchai

 

Pairoj Kaoropwongchai has been a chef for about 25 years. He joined the Hilton Phuket Arcadia Resort & Spa in 2004 when the hotel was rebranded, and helped launch the resort’s new Thai restaurant.

Originally from Bangkok, Chef Pairoj learned to cook both Thai and Chinese food from many people. In the past, he said, most of the chefs making Thai food were older women with huge experience, while the experts on Chinese food were usually men from Hong Kong. He is also expert in a range of other Asian cuisines.

Phad Thai is one of Thailand’s signature dishes. Thai people usually eat it as a quick and delicious lunch. It’s also quick and easy to make.

 

Preparation time: 10 minutes
Cooking Time: 10 minutes
Serves: 1 portion

 

Ingredients:

 

• 100 gm Thai rice noodles
• 75 gm fresh shrimps (3 pcs)
• 1 egg
• 15 gm yellow bean curd
• 10 gm pickled turnip
• 10 gm dried shrimp
• 10 gm crushed peanuts
• 60 gm bean sprouts
• 10 gm chives
• 100 ml chicken stock
• 30 ml cooking oil
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• 1 tbsp tamarind juice
• 1 tbsp black soy sauce
• 1 tbsp Sriracha sauce

 

Directions:

 

1. Put a wok or frying pan on medium heat then add the oil, the egg and the shrimps. Stir-fry until semi-cooked.
2. Add the noodles, stir-fry for a minute, then add the chicken stock and fry until the noodles are soft and the stock is reduced.
3. Add all the other ingredients apart from the bean sprouts and chives. Stir-fry until well mixed.
4. Add half the bean sprouts and chives and stir-fry briefly.
5. Serve with the remaining bean sprout and chives, raw, and a lime wedge.

 

Tips from the chef:

 

As with most recipes, good fresh raw ingredients are the main secret to making tasty Phad Thai. Chef Pairoj likes to use fresh “sen chan” noodles, which he says make the best Phad Thai. However, if you can’t find these, you can use instant noodles. Before you start to make your Phad Thai, soak the noodles in room-temperature water for 5-10 minutes, depending on the instructions on the packet.

Most of the other ingredients are easy to find outside Thailand, though fresh bean sprouts and chives may be difficult to get in some places. You can replace these two items with shredded cabbage and spring onions. If you can’t get a hold of palm sugar, use ordinary white sugar instead.

Many people are not keen on the strong aroma of fish sauce. You can use white soy sauce instead.

Good Phad Thai should not be cooked for too long as it will spoil the taste. 10 minutes total is just about right.

1 2 3 4 5 6 7 8 9 10

1- Prawns in Tamarind Sauce  2- Choo Chee Snow Fish with Coconut Rice  3- Geang Som Pla  4- Goong Horn Sabai  5- Shredded Snow Fish  6- Yam Pla Salmon  7- Seafood  Phad Thai

 

8- Seafood Fried Rice  9- Tom Yam Goong  10- Green Curry

 

Mangosteen Salad

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