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If you are longing for some of those delicious Thai stir-fried noodles, the way they tasted in Thailand, then look no further than this easy to follow video recipe that shows you how we make Pad Kee Mao (ผัดขี้เมาเส้นใหญ่) at our restaurant in Chiang Mai, Thailand.
Try my Pad Prik Gaeng Moo Grob (Stir-fried Red Chili with Crispy Pork Belly). It is a spicy and herbaceous meal that has an amazing blend of flavors and aromas from fresh lemongrass, galangal, kaffir lime, and dry roasted cumin, coriander, and peppercorns. Our homemade Prik Gaeng Ped is quickly fried together with Crispy Pork Belly slices, green beans, carrot, sweet chili, baby corn, and cauliflower, and of course a huge handful of Thai sweet basil. Let me show you how to whip this up in less than 10 minutes.
Pad Krapow can be made with chopped or sliced pork, chicken, shrimp, and other types of seafood. If you love spicy foods and dare to give this one a try, you'll quickly understand why it is one of the most popular dishes served at street-side food stands throughout Thailand.
Let Khun Worawut show you how easy it is to make his delicious recipe for Kaeng Kiew Waan Gai. This recipe is packed with chunky chicken pieces, green eggplant, green peppercorns, mild red chili, and a whole lot of amazing flavors. Watch the video now.
Try the recipe that I just posted. It's like a delicious Thai-styled beef stew that's loaded with chunks of juicy beef and soft potatoes in a rich, sweet and creamy coconut soup. Kaeng Matsaman Curry (แกงมัสมั่น) is distinctly different in flavor from other red curries, due to the addition of star anise, cardamom, and cinnamon.
Tom Kha Gai is a delicious Chicken and Galangal Coconut Soup with mushrooms. It's got a distinctly Thai taste from the galangal, lemongrass, and kaffir lime leaves, but it is not at all spicy (hot) like our other popular soups.