These crispy pancakes or Kanom Beung as they are known as here in Thailand make a great snack or could also be served as a dessert. They are commonly found at afternoon or evening markets here, a snack to keep you going whilst shopping for dinner.
Here’s a dish with a funny name when translated into English. Phad Kee Mao means Fried Drunken Noodles. Kee Mao is a heavy drinker in Thai.
Riang leaves are quite chewy and have a creamy texture when eaten. It is a delicious ingredient for Thai soups and stir fries. For my recipe it will been one of the main ingredients, simply stir fried with eggs.
Noodles with pork in gravy or simply Rad Naa as we call this dish in Thai is a Chinese style noodle dish. Rather than the usual Thai way of cooking noodles, this dish is served in a thick gravy style sauce.
I use pork a lot when teaching at my Thai cooking class in Khao Lak, especially in stir-fries. My pork prep will make the pork softer and even more tasty.
Steamed egg was one of my favourite Thai dishes when I was very young. It’s so quick and easy and the soft texture of the cooked eggs makes it a firm favourite with mothers cooking for their children.
Gairng Som is a sour curry from the South of Thailand, som meaning sour in English. You can also eat this dish in Bangkok but it goes under a different name, Gairng Luang (yellow curry).
Kai Kata is my twist on a western fried breakfast and a very popular item on my breakfast menu at Riverside Guest House.
Nam Jued Kai Nam is a simple clear soup with a nice mix of greens, pork, noodles and the key ingredient, an omelette. I just love these Thai soups and they are so quick to make and really tasty.
Yam Fern Chan was the signature dish from my old restaurant Fern Chan which I used to run with my Mother long before I had a Thai cooking class in Khao Lak.