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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