Thai Fish Curry with Noodles (Khanom Jeen Nam Ya)

Hi guys, I just got back from Thailand and took authentic Bangkok and Chiang Mai cooking classes with Chef Lak and Chef Nancy. I am so excited to share my fish curry noodle recipe with you. This simple noodle dish is found on รถเข็น rot-ken, known as a local “street food.” Bangkok is known as one of the worlds best place for street food.

The main ingredients are curry paste, rice noodles, and fish, which you can made from fresh or canned tuna. There are various types of vegetables to serve with fish curry and noodles such as long beans, cucumber, bean sprouts, and lemon basil. Let’s get started ka.

Ingredients

1 package dry rice vermicelli

2 pieces or about one pound mild-flavored fish filet (I used Tilapia), cut into pieces

1 stalk lemongrass, thinly sliced only the white part. You can also use the green part and cut about 1 inch long for poaching fish

3 slices galangal, thinly chopped and 3 slices for poaching fish

5 small dried chilies and 3 dried California chilies, soaked in warm water until softened, seeds for less spicy, and cut into small pieces

1 teaspoon fermented shrimp paste (กะปิ-kapi)

1 teaspoon turmeric powder

5 cloves garlic, chopped

3 shallots, chopped

1/4 cup chopped fresh or pickled rhizome (กระชาย: krachai, I bought it in Asian store)

1 can coconut milk

water

fish sauce and salt to taste

fresh vegetables and boiled eggs for serving

Instructions

Bring water to a boil in a medium high heat and add the green part of lemongrass, 3 slices of galangal and sprinkle some salt. Then add fish, the level of water is enough to cover the fish. Bring to a simmer until fish is fully cooked. Set it aside. Discard the herbs and save the water in the pot.

To make a curry paste: in a granite mortar and pestle, add dried chilies, pinch of salt, and pound it. Then add thinly sliced lemongrass, chopped shallots, galangal, garlic, krachai, and pound until smooth. Add turmeric powder and shrimp paste, and pound until combined.

Then use the blender, add the curry paste, boiled fish, 1/3 cup of coconut milk and 1/4 cup water and blend them together until smooth. Then pour the curry sauce into the same pot, which has the liquid from poaching fish. Add the remaining coconut milk and about 1/2 cup of water to thin the fish curry. Bring to a boil, taste, and season with fish sauce and salt. Then simmer the sauce for 15-20 minutes. If you want to thin the curry, you can simply add more water. Adjust the seasoning if desired.

To make the rice noodles: bring a pot of water to a boil, add noodles and cook until tender or follow the instructions from the package. Drain and rinse noodles in cold water. Make a bunch of noodles if you like and place them on a serving plate.

To serve, I prefer to have this dish while the fish curry is still warm and serve with noodles, boiled egg and your favorite vegetables. You may want to sprinkle some crushed red pepper and fish sauce into your plate I like it too. Enjoy ka.

 

Yum!!!

Thai Stir-Fry Glass Noodles – Pad Woon Sen (ผัดวุ้นเส้น )

Pad Woon Sen or stir-fry glass noodle recipe is a vegetarian version but you can use any meat you like. The bean vermicelli is the key ingredient and I really like the “Pine Brand” product of Thailand. It is 100% made from mung bean and you can find it in Asian supermarkets near your house. You also can use any type of vegetable, but today I happen to have onion, tomato, spinach, and scallions on hand. So let’s get started ka.

Ingredients: serves 2 

2 bunches vermicelli noodles

2 eggs

3 cloves garlic, chopped

1 cup spinach

1 small tomato, removed seeds, sliced

1 small onion, sliced

3 scallions, cut into 1-inch

3 whole white mushrooms, sliced

1 tablespoon soy sauce

1 tablespoon black soy sauce

salt and ground pepper to taste, I used both ground black and white pepper

pinch of sugar

1 tablespoon sesame oil

2 tablespoons vegetable oil

1/2 teaspoon roasted sesame seeds for garnish

Directions:

Prepare noodles, in a bowl add noodles and warm water into it. Sock about several minutes until soften. Drain well and cut noodles about 2-inch lengths. Season with 1/2 tablespoon black soy sauce, 1/2 tablespoon soy sauce, some sesame oil, and mix well.

Heat a large skillet or a wok on a medium heat and add cooking oil. Then add eggs into the hot oil and scramble until half-cooked. Stir in noodles, sliced onion, chopped garlic. Turn the stove on high heat. Add mushrooms, spinach, and tomato. Season with soy sauce, black soy sauce, sugar, sesame oil, salt, and pepper. Check the seasonings. Serve hot and sprinkle roasted sesame seeds if desired. Enjoy ka.

Hope you like it ka!

 

Thai Stir Fried Noodles – Pad See Ew

This stir fried wide rice noodle is one of the most popular street foods in Thailand. Sen Yai refers to wide rice noodles, Pad refers to stir fry, and See Ew refers to black sweet soy sauce. Pad See Ew is simple and quick street food in Thailand and you too can create at home. There are several main ingredients including sen yai or wide thin rice noodles. In Thailand you can purchase fresh noodles in any local market. However, you can find this type of noodles in the freezer section at most Asian supermarkets. Another key ingredient is Chinese broccoli or you can use kale or broccoli instead. There are wide variety of proteins to use such as pork, chicken, beef , seafood, tofu, and egg. Today I made it with pork and eggs to create one of my favorite childhood meals. I also recommend you to make one serving at a time and would like you to try this Stir-Fried Rice Noodles with Shrimp Gravy (Sen-Yai-Rad-Na-Gong:เส้นใหญ่ราดหน้ากุ้ง) recipe too. Hope you enjoy it ka.

Ingredients: 

1 cup of wide rice noodles

4 oz pork or protein of your choice, thinly sliced

2 eggs

3 cloves garlic, chopped

2 cups or 3-4 stalks Chinese broccoli, sliced green parts,peeled stems, and cut vertically into thin sticks

Make the seasoning sauce for stir frying:  

1 tablespoon oyster sauce

1 tablespoon soy sauce

1 tablespoon black soy sauce

1/2 teaspoon sugar

ground white pepper to taste

2 tablespoons vegetable oil for stir frying

How to marinate pork, chicken, or beef for stir frying in order to make them tender and tasty:

1 pound pork,chicken, or beef, I used 4 oz per serving

1 tablespoon soy sauce

1 egg

1 tablespoon corn starch

1 tablespoon vegetable oil

1/2 teaspoon baking soda

Thai condiment: Thai chilies or bird’s eye chilies with white vinegar or prik nam som

Directions 

To marinate pork, in a mixing bowl or a plastic bag, add sliced pork, soy sauce, oil, corn starch, egg, baking soda, pinch of pepper, and mix well. Cover with plastic wrap and keep in refrigerator over night or several hours in order to make pork more tender.

Heat water in a medium pot or sauce pan, add marinated pork into the boiling water and stir until cooked. Set aside.

How to prepare rice noodles, they are hard and stick together in the package. You can either boil or heat them in the microwave until they are hot and soften. Then you can separate them or boiled noodles for a few seconds in the hot water and drain well. Sprinkle 1 teaspoon of black soy sauce to coat noodles and create a brown color.

Heat vegetable oil in a wok or a large non-stick sauté pan over medium-high heat. Add chopped garlic and stir until golden brown. Add pork, 1 tablespoon seasoning sauce, and stir well. Add eggs, and then scramble. Add rice noodles and the least of seasoning sauce and ground pepper. Turn the heat up to high and stir until coat the noodles evenly. Spread the noodles out in order to have some charred marks. Add Chinese broccoli and stir until cooked through. Adjust seasonings. Serve hot and sprinkle some pepper and prik nam som or chili vinegar if you like. Hope you enjoy it!

Enjoy ka!

Ginger Shrimp and Glass Noodles – Goong Ob Woonsen (กุ้งอบวุ้นเส้น)

 

Happy New Year! Hope you all had a wonderful time with your family and friends. Last night, I was making one of my favorites  shrimp and noodles dish. There are several ingredients including shrimp, bean vermicelli or glass noodles, and ginger, which you can find in the grocery stores. However, if you have a chance to visit Thailand, you might have to order a classic one. The restaurant will make the glass noodles and shrimp together and serve in a clay or metal pot. This recipe is a simple, kid-friendly, and perfect for lunch or dinner. You might give it a try. 

Ingredients: serves 2-4 

8 jumbo shrimp, shell on
3 small bunches of bean vermicelli or glass noodles, sock in water until soften  
5 slices ginger 
5 dried mushrooms, soak in warm water until soften and reserve water 
4 scallions, cut into 1-inch 
cilantro and scallion for garnish 
salt and ground black pepper to taste 
2 slices smoked bacon 
1-2 tablespoons cooking oil
Make the sauce 
2 tablespoons soy sauce 
2 tablespoons oyster sauce 
1/2 teaspoon sugar  
1 teaspoon black or dark soy sauce 
2 teaspoons sesame oil 
3 tablespoons dried mushroom water 
Make the cilantro paste 
a handful cilantro stems or 3 cilantro roots, chopped 
5 cloves garlic
1/2 teaspoon whole black peppercorns 
1/2 teaspoon whole white peppercorns 

Directions:
Make the cilantro paste, in a pestle and mortar or a blender, add cilantro stems, garlic, black and white peppercorns and pound until smooth. 

 

Soak glass noodles in room temperature water until soften or about 10 minutes. Drain and cut the noodles about 2 inch long.
Sock dried mushrooms in a warm water until soften and reserve water. 

 

 

Use a knife or scissor cut the back of the shrimp shell and open all the way to the tail. Remove the vein and rinse well.

 

Make the sauce, in a small bowl, add oyster sauce, soy sauce, sesame oil, dried mushroom water, sugar, and stir until combined. 

 

In a mixing bowl, add noodles, shrimp, dried mushrooms, cilantro paste, sauce, sliced ginger, and mix well. Marinate at least 20 minutes in the refrigerator.  

 

Preheat the oven to 375 degrees.
I used the clay pot and baked it in the oven. You also can cook on the stovetop.  
In a clay pot, add sliced bacon and cooking oil, and noodles, shrimp, and ginger mixture. Cover and bake in the oven about 10 minutes. Open the pot and stir the shrimp and noodles around to redistribute the sauce. Then cover and cook until noodles are tender and shrimp is cooked. If the noodles are not fully cooked, add reserved dried mushroom water. Then stir well and check seasoning. Add chopped scallion. Serve hot and garnish with cilantro and scallion. Enjoy ka. 

 

 

Enjoy ka!

Chicken Curry with Rice Noodle Soup (เกี๋ยวเตี๋ยวแกง)

This Chicken coconut curry with rice noodles is one of the most famous dishes among Thai Muslim food including Thai Curry Peanut Salad Dressing or สลัดแขก, and Thai Chicken Biryani or Kao Mok Gai. These delicious dishes were reminding me about my childhood meal. I also like the combination of soft boiled rice noodles, boiled eggs, tofu, and crunchy fried shallots that make this curry bowl even more interesting. Are you hungry? Let’s me show you how I made it! 

Ingredients: serves 4 
Red curry paste
5 large red chilies, seeded 
5 shallots, diced 
7 garlic cloves 
1 stalk lemongrass, thinly sliced 
1/2 teaspoon salt 

Chicken curry with rice noodles 
2 pounds boneless, skinless chicken thighs, cut into bite-size pieces 
1 can of coconut milk
1/4 cup red curry paste 
1 teaspoon ground turmeric 
1 teaspoon ground coriander 
2 teaspoons ground curry powder 
1 tablespoon fish sauce 
1 tablespoon soy sauce 
2 tablespoons palm sugar
2 cups water or chicken stock 
salt to taste 
1 pack of rice noodles 
bean sprouts  

Garnishes 
1 pack of firm tofu, cut into small cubes
hard-boiled eggs, cut in half  
4 shallots, thinly sliced and fried 
chopped cilantro and scallions 
pickled & preserved cabbage 

Instructions:

Make the red curry paste

Cut red chilies with scissor and remove the seeds. Grind into a powder in a coffee grinder or sock in a warm water until soften. In a mortar and pestle or a blender, pound or blend together chilies, garlics, shallots, and lemongrass into a paste. 

 

Pour coconut milk into a wok or a large saucepan. Stir over medium heat until the coconut begins to curdle, then add the red curry paste, ground turmeric, cumin, and curry powder. Stir to make a rich sauce and reduce the heat. 
Add chicken and stir until well coasted. Pour in remaining coconut milk, chicken stock or water, fish sauce, soy sauce, and salt to taste. Simmer over medium heat until the chicken is tender and cooked through. Adjust the seasoning as needed. 

 

 

Make fried shallots 
In a pan, heat the oil over a medium heat. Add sliced shallots and stir until golden brown. Transfer on the paper towel lined plate to drain.

 

 

Make hard boiled eggs 
In a saucepan, add water and eggs and bring to a boil over medium heat. Boil eggs about 10 minutes. 

Make the rice noodles and bean sprouts 
In a large container, add cold water and sock the rice noodles about 15-20 minutes and drain. In a soup pot, bring water to a boil and add noodles and cook for a few minutes or until soften and drain well. Then add bean sprouts into the boiling water for a few seconds and drain. 

 

 

Place bean sprouts and noodles in a bowl and pour chicken curry on it. Top with boiled egg, tofu, fried shallots, pickle cabbage and chopped cilantro and scallions. Enjoy ka! 

 

Enjoy ka!

  

Five-Spice Chicken Noodle Soup with Bitter Melon (เกี๋ยวเตี๋ยวไก่ตุ๋นใส่มะระ)

When it comes to winter recipes, one of my favorite dishes is a delicious fragrant Thai chicken noodle soup. There are many spices and herbs, which add aroma flavor into the soup such as star anise, cinnamon stick, ginger, and galangal. This soup can be made with chicken, beef, or pork and cook in the pot until its tender. 
The bitter melon is star of the show and has been deemed a super food. It creates such a bitter flavor but also has health benefits such as lower blood sugar, lose weight, and soothe digestive disorders.
There are many types of noodles can be used including egg noodles and rice vermicelli. The beansprouts, spring onion and coriander are also added at the end of cooking for a delightful in taste and texture. I am sure that you are already hungry, so let’s get cooking ka!

Ingredients: serves 6-8 

8 chicken drumsticks 
5 sliced fresh ginger, unpeeled
5 sliced galagal
5 star anise 
3 cinnamon sticks 
2 medium onions 
2 tablespoons soy sauce 
2 tablespoons oyster sauce 
1 tablespoon fish sauce 
1 teaspoon salt 
2 teaspoons palm sugar or granulated sugar 
2 bay leaves 
12 cups water 
5 dried mushroom, sock in warm water 
1.5 pounds or 2 bitter melons, cut into 1-inch and remove seed  
1 carrots, sliced 
egg noodles or rice noodles  
2-3 cups beansprouts
3 scallions, finely chopped for garnish  

Making cilantro paste: 
handful cilantro stems or 3 cilantro roots 
5 garlic cloves 
1 teaspoon whole black or white pepper 
1 teaspoon whole or powder allspice 
fresh cilantro leaves for garnish 
pickled or preserved cabbage (Tung Chai) for garnish(optional)
Making fried garlic for garnish  
7-8 garlic cloves, minced 
3 tablespoons canola or vegetable oil 
Thai table condiments such as fish sauce, red chili flakes, lime or Thai chilies and white vinegar(prik nam som)

Directions  

To make cilantro paste, in a pestle and mortar, add chopped cilantro, garlic, pepper, whole allspice , and pound together until smooth. 

 

To make the soup, pour water into a large heavy pot, add cilantro paste, sliced ginger, galangal, star anise, cinnamon sticks, and bay leaves. Add chicken drumsticks, soy sauce, fish sauce, salt, and palm sugar. Bring to the boil over medium heat, then reduce the heat to low and simmer for 30 minutes. Skim off any form that rise to the surface of the liquid with a slotted spoon. Add dried mushroom including water and whole onions. 

 

 

 

 

Meanwhile, prepare bitter melons, cut the ends off and cut in half lengthwise, do not peel. Cut into about 1 inch and remove the seeds and white pith from the middle of the melon with a small spoon. Clean and add salt to brine the melon about 10 minutes. Massage the melon with the salt and clean it with cold water. Then add the melon and carrot into the pot. Simmer about 20-30 minutes until vegetables are tender. Taste for seasonings. 

 

 

 

 

To make fried garlic, add oil in a pan over medium heat. Stir in minced garlic and stir until golden brown. Pour in a small bowl. 

 

To make the noodles, heat water to boiling, add noodles and boil uncovered about several minutes, stirring occasionally until tender. Drain noodles and add in a bowl. Sprinkle noodles with fried garlic, pickle cabbage or Tung Chai and pour  the soup with chicken and veggies. Season the noodle soup with fish sauce, chili flakes, and Thai chiles with white vinegar if desired. Enjoy ka! 

 

 

 

 

Let’s have lunch together ka!

 

   

Stir-Fried Rice Noodles with Shrimp Gravy (Sen-Yai-Rad-Na-Gong:เส้นใหญ่ราดหน้ากุ้ง)

Stir-Fried Rice Noodles 

 

Ingredients: 

 

1 pack flat rice noodles 

2 tablespoons black soy sauce 

1 teaspoon soy sauce 

2 tablespoons vegetable oil

you can find these thick flat rice noodles in Asian Stores and the noodles are located near by tofu and bean sprouts sections

slice noodles into 1/2 inch wide strips and warm them in the microwave 1 minute

 

after warm the noodles up and will be easier to lose the strands

 

Stir-Fried Rice Noodles

Stir-Fried the Rice Noodles

 

Instructions: 

 

Heat a wok or a large pan with 2 tablespoons vegetable oil and stir in rice noodles, black soy sauce, and soy sauce. Try to separate noodles around the pan to create crispy texture. Stir-fried noodles until they are turning brown and keep them warm on a serving plate.  

 

Rad-Na Gravy:

 

Ingredients: 

 

5 garlic cloves, peeled, chopped 

10 shrimps, peeled, and deveined

1 egg

1 can whole spears baby corn, sliced  

1 carrot, peeled, thinly sliced 

5 stalks Chinese broccoli, stems thinly sliced on a bias, and leaves roughly cut

1-2 tablespoons fermented soy bean paste: Tao-Jiew

2 tablespoons soy sauce

1 tablespoon oyster sauce 

1/2 tablespoon fish sauce  

pinch of salt and sugar 

pinch of white and black pepper 

2-3 tablespoons corn starch mix with 2 tablespoons water to make a gravy 

about 2 1/2 cups of water or chicken stock  

2 tablespoons vegetable oil

peel the tough surface of the lower stems of Chinese Broccoli and thin slices

Instructions:

 

Heat a wok or a large pan with vegetable oil, add chopped garlic and stir until light brown and add shrimps and stir until cooked and set them aside. 

In the same wok pour water or chicken stock and add vegetables: carrot, baby corn, Chinese broccoli, and season with soy sauce, soy bean paste, fish sauce, pinch of salt, sugar, pepper, and pour the beaten egg and stir. Add corn starch and keep stirring until the gravy thickens. Add cooked shrimps and check the seasonings. To serve, pour the vegetables and shrimps gravy over the fried noodles. Serve hot with condiments such as chili flakes and pickled Thai chilies: Prik-Nam-Som. Enjoy ka!