Taste of Siam: Noodles

My little boy started to really like pork, which make me the most happiest mom in the world. I love pork a lot and now I have more reasons to cook pork.

Braised Pork Noodles is one of the recipes that I often make on weekend when nobody heads outdoor. I would prepare a large pot of broth on Friday night so that I would have less work on weekend. Then I just cook noodles and meat, ladling the hot broth over. This way I could serve delicious homemade noodles any time I want (even for breakfast). I know noodles are one of the foods that usually left to pros. But, what if I told you that making noodles is easy and I guarantee you can make it? Would you believe me? Or have the long list of ingredients turned you off from this wonderful nutritious dish? Let me convince you to try making it one more time.

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If you follow my blog for a while, you probably know that I love noodles. I can eat all day, every day and never get enough. of them. I made many kinds of noodles and shared many noodles recipes in this blog..However, to be honest, I just learned to make noodles since I moved to Tokyo a couple of years ago because making noodles require effort and some skill--they are something left entirely to pro. However, for stir fry noodles, it's pretty easy even for a novice in the kitchen

Stir fry rice vermicelli with Yen Ta Fo sauce, today's recipe is one of the most popular and well known noodles dishes in Thailand. They are sourly sweet with a hint of spiciness from Yen Ta Fo sauce. (recipe). I usually make my own sauce and highly recommend you to do so. Please, please don't be scared away by the long list of ingredients, this sauce is pretty easy and quick to whip up. The sauce can be kept in the fridge for a mouth. Aside from adding it to Yen Ta Fo noodles, you can add it into rice vermicelli or glass noodles and turn them into a pretty colored and delightful noodles dishes.

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Noodles are popular all over Asia, so there is no surprise that noodles are a staple for many Thais. Walk down to any streets where there are street vendors or hawkers, you will see that most of the foods sold are noodles dishes. Everyone loves and could always have a noodles dish.

The noodles can be soupy and come in a broth or dried as in stir fried noodles or in between such as Kway Teow Lord (flat rice noodles with sweet dark soy sauce), but the condiments are always of four different flavors – crushed red chili in vinegar (mild spicy and sourly), dried chilli powder (harsh spicy), fish sauce and sugar. These condiments are really simple to make and to us, Thais, they are important and what make our noodles dishes even more delicious. I will share you how to prepare these four condiments, but it will be another post.

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Growing up, one of the noodles dishes I loved most was Yen Ta Fo. I guess I was always tempted by spicy noodles topped with fresh seafood and shrimp balls. Plus, Yen Ta Fo always looks pretty with beautiful deep pink -orange noodle soup that is sure to refresh you.

Now think of the same deliciousness, in the form of homemade version. This is what I have for you today. Before we start making these noodles, I need you to understand that the color of Yen Ta Fo sauce is various depending on the ratio of chili peppers, chili sauce, pickled garlic, etc. My Yen Ta Fo sauce is orange in color, hotter but less tangy than regular Yen Ta Fo sauce. Also, to make the best dish possible, I used store bought toppings.

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Italian cuisine is wildly popular in Thailand, especially pasta. In Bangkok, there are some best Italian restaurants outside Italy. (Of course, there are not so great ones too, but that's everywhere, I guess.)

Not only do the Thais enjoy spaghetti, but we also cook it at home. However, sometimes finding Italian ingredient can be tough, so we tried substitute with the ingredients found in our kitchen and finally came up with our own way to create the dish. Spaghetti Pad Kee Mao is a spaghetti recipe that seasoned mainly with Thai seasonings. It is hot, aromatic and flavorful.

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I love Southern Thai food and every time I go eating out in restaurants specialized in Southern Thai Food, other than Muslim yellow rice with chicken and crispy pan-fried Muslim bread,Roti, I always order a plate of fermented rice flour noodles served with rich, spicy coconut based Southern style ground fish curry, Nam Yah.

Unlike the mainstream ground fish curry,the Southern style ground fish curry is usually flavored , and colored with fresh turmeric. The turmeric gives it a unique bold bright yellow color I love. The curry has just enough sweetness from the coconut milk with a fragrance of the turmeric. As for the fish, I often use Japanese horse mackerel or cod, however, I think most fish would work for this recipe.

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In the local neighborhood or markets of Bangkok, you will run into fried noodles vendors frying up a pile of rice noodles in a round big wok, using long spatula to constantly toss and stir the glistening noodles.

The cooking process of stir fry rice noodles with chicken ( ก๋วยเตี๋ยวคั่วไก่ Kway Teow Kua Kai) is similar to Pad Siew, however, authentic Kway Toew Kua Kai goes without any veggie. Moreover, to get the right texture and a nice wok charred taste, you probably need to cook the noodles a bit longer.

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I love all sort of noodles but if I have to choose one of my favorite noodles, it would probably be thin rice noodles (เส้นเล็ก). I love the slippery smooth texture ,the ability to absorb flavors and the subtle taste of rice flour. Whether it is a stir try, dried, or soup, thin rice noodles never fail to delight me.

Today I prepared the noodles soup from scratch and I recommended you to do so. But if you don' t feel like making the stock, you could certainly use canned chicken broth. But the homemade noodles soup does add a lot of depth to the dish. So just do it. It makes you feel very chef-y.

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I have a plate of crispy rice noodles with pork and gravy ( Rad Na Moo, ราดหน้าหมู) right in front of me and trying to think about what can I write about today's post.

I am thinking .... and still thinking.....

........?

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Summer in Japan is hot. It brings a mixture of high temperature and high relative humidity. Honestly, I don't like it. You may surprise, like most of my Japanese friends. Most of my friends usually think that summer should be the time a Thai woman like me enjoy most. But, sadly... it's not.

Searing hot sticky summer always pains me.

During this time I made a lot of cold noodles dishes and ton of ice cream to cool down the body. They did help tolerate the heat outside well. But sometimes I grew tired of the plain chilled noodles and miss Thai way of keeping up with summer. We, Thais, eat hot spicy foods regardless of seasons and temperature.

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Popular as one of signature Chiangmai's foods, Khao Soi is a curry noodles dish originated in northern part of Thailand.It is a spice laden noodles dish made with Chinese flat egg noodles, (Mee pok,麵薄) accompanied with pickled mustard green, shallot, lime and chili powder fried in oil, served in a curry-like thick sauce. Chicken thigh or beef shank are usually added as a source of protein. If you have ever been to Chiangmai, I am pretty sure you have tried or at least heard of it.

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While I do like to "cook fancy" quite often, I have a set of simple recipes that I fall back on for everyday , no-think, inexpensive dinners. All of them is delicious, pretty easy but economical. Most of them are ,of course, Thai.

Today I am sharing with you one of my basic go-to dishes, Kaeng Chued Woonsen recipe.

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If you are a true fan of Thai food, it is likely that you like Pad Siew. It is the ultimate street food that you can find at almost every street corner in Bangkok. It 's a quick delicious but ridiculously cheap meal perfect for any time of the day.

In case you don't already know Pad Siew, it is a Thai version of Malaysian awesome Char Kuey Teow. It is made from flat rice noodles, stir fried over very high heat with light soy sauce and dark soy sauce, an egg, a small portion of meat and Chinese broccoli.

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Pad Thai is one of world popular dishes from Thailand. It is so famous that we hardly ever need to give any "English explanation" when talking about it with foreigners.

All of my Japanese friend knows "Pad Thai", in exactly the same way that all of my Thai friend know "Ramen".

I had never shared Pad Thai recipe , though it was frequently requested by my Japanese friends. But,please don't think that I had some secret recipes, which I was reluctant to share. I didn't. There was simply two main reasons. One : there's tons of Pad Thai 's recipe already available on line. I didn't know what else to offer. Second, I had absolutely no idea about how to fire up delicious Pad Thai. (Please keep reading.)

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As a kid there was no way my mom was ever going to get me to eat bitter melon except by hiding it in mountains of egg noodles with thick tasty broth. Thirty years later it is still the only way.

I have to admit that I don't like bitter melon at all. However, I know it's really good for my health just like other bitter vegetables. It boosts our metabolism and acts as powerful antioxidant. In my mission to like bitter melon, I searched high and low for ways to make it less bitter. Then I found that parboiling it with some salt will make its distinctive flavor less powering.

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Boat Noodles, kway tiao reua , is probably the most popular form of noodles in Bangkok
It was loved by everyone of all age. The term "boat noodles" refers to noodles with stewed pork or meat served in aromatic thick and spicy broth. It is used to be sold by the noodles vendors in small boats along numerous canals and rivers in Bangkok and other provinces in central Thailand.

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Have you ever tried "Long Bean Noodles"? I am not sure if you have. I have never seen them outsides Thailand. They are one of Sukhothai's famous delicious local food, called "Sukhothai Noodles" They are tasty blend of rice noodle mixed with pork slices, pork balls, dried shrimp, crushed peanuts and chewy long beans in a chicken or pork broth. If you haven't tried it, I strongly recommend you to give a try when you get a chance to visit Thailand.

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