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Noodles are also often stir-fried and there are many different sorts of noodles. The dishes which I think you will find simple to cook and delicious to eat. |
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Fried Rice Sticks with Shrimp (Phad thai goong sod)
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in Thailand, use all the ingredients.
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Crabs with glass noodles in claypot (Poo ob woon sen)
Cooking in a clay pot is southern Chinese in origin. One popular version in Thailand uses either crab claws or whole crabs cut into serving pieces. Although slices of pork fat are normally used, bacon improves the flavor of an already tasty dish.
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Stir-Fried Ribbon Noodles with Pork (Pad Se-Ew Moo)
This dish is quite dry but is excellent for people who like noodles as the full taste and texture of the noodles really comes through.
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Asian beef and noodle (Kway-teo Nuea)
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Glass Noodle Soup (Woon Sen Guey Tiew) 
This is street food, you can buy it from stalls in pretty much any major Thai town. It is a glass (bean thread) clear noodle soup, usually served with plenty of beansprouts and other fresh green vegetables. In the photograph, I've lifted the noodles so you can see it clearly.
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Isan Chicken 'Spaghetti' (Ka Noom Jean Nam Ya Gai)
This is a Isan style of 'spaghetti' made using a thin rice noodle and a hash sauce made from shredded chicken, fish sauce and other Isan flavours. Isan is the North East province of Thailand and makes heavy use of spicy fish sauce recipes like this one.
This dish uses Krachai, a root vegetable grown widely in Thailand that creates a mild spicy flavour. You can sometimes find bottled Krachai in Asian supermarkets, but if you cannot find this, omit it.
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Pork Sticky Noodles (Rad Nah Mu)
This is a great 'gloopy' noodle dish. The noodles are drenched in a sticky salty, slightly sweet and very very delicious sauce. Use pork with a little fat for extra flavour.
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Seafood Mee Krob (Mee Krob Rad Na Ta Le)
Another Mee Krob dish, this one is flavoured and bulked out with seafood and pak choi. Remember that mee krob is just fried puffed rice noodle and so it does not really fill you up.
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Thai Suki Yaki (Thai Suki Yaki)
Just as England has its own version of French and Italian dishes, so Thailand has its own version of Japanese dishes. This is Thai Suki-Yaki, a self assembly dish consisting of a wok of boiling chicken stock, into which you cook your own ingredients at the table, and eat them with a Thai spicy chilli sauce. It's entertainment and a meal all in one. In Thailand, we prefer to drop the egg into the stock to make a poached egg, rather than eat it raw like the Japanese. If you have Thai salty eggs ready, try cracking one into the stock to make a salty poached egg, the flavour combination of extremely salty egg yolk, Thai chilli and Suki sauce may cause your brain to overload when you eat it, but it's not fatal!
You will need an electric wok to cook this at the table, alternatively you can cook it on a stove and bring it ready-cooked to the table, but it's just not as much fun. The sauce is known as Suki-yaki sauce and is available in Asian grocers, if you cannot locate it, Teriyaki dipping sauce is a passable substitute, or there is a recipe in the ingredients section to make it.
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