Category Archives: Thai

Thai Tom Yum Noodles (Dry)

You would have no doubt heard of the famous Thai Tom Yum soup. Tom Yum are normally in a clear soup form, with a layer of orange-red oil on top. They’re normally sour, spicy, and delicious.

However, in Thailand, when you go to your local noodle joint and order a “Tom Yum” noodles, you will not get Tom Yum soup with noodles in it. What you get is noodles with intense Thai flavours – sour, sweet, spicy, and salty. When lime wasn’t so expensive, it would come with a wedge of lime on top. It also has lots of crushed peanuts on it (despite the relatively well known alpha toxin risk).

If you order a dry version the noodles are normally mixed with plenty of garlic oil to prevent them from clumping (not good if you’re watching your waistline). The soup version supposedly doesn’t need so much oil because the soup would keep the noodles loosened. Regardless of which version you go for, the flavours are out of this world.

We have a local noodle joint which is 5 minute walk from our house in Bangkok, and when we go home I would go here for 2 bowls of dry tom yum noodles daily for breakfast. Yup, we eat rice & noodles for breakfast in Asia.

Also check out this recipe for the equally-delicious soupy version.

Adjust the quantity according to how many bowls you’re making. We normally plan for 2 bowls per person.
 
What you need:
  • Chicken thighs, chunky minced (2 thighs for 3 bowls)
  • Coriander roots (2 for 3 bowls)
  • Rice noodles
  • Fried garlic
  • Oil
  • Beansprouts
  • Fish balls (2-3 per bowl)
  • Fish balls in slab shape (6 thin slices per bowls)
  • Roasted peanuts, finely chopped (1-2 Tbsp per bowl)
  • Coriander leaves, chopped
  • Spring onions, chopped
  • Lime (1/2 lime per bowl)
  • Fish sauce
  • Soy sauce
  • Chilli powder
  • Sugar
To prepare:
  1. Boil water in a pot, add coriander roots + chicken thigh mince. Season with some soy sauce. Keep it on simmer.
  2. In a separate pot, boil fish balls until cooked. Take out the slab version and slice very thinly.
  3. Soak rice noodles in hot water for 10 mins. Drain noodles, and mix with fried garlic and a little bit of oil to prevent them from becoming a sticky blob
  4. In the fish balls pot, blanch beansprouts for 15 seconds in boiling water
To assemble:
  1. Put beansprouts at bottom of the bowl. Top with noodles.
  2. Arrange fish balls and sliced fish slab on top. Add some chicken mince
  3. Add 1/2 tsp fish sauce + 1/2 tsp soy sauce + 1/2 t sugar + 1/2 t chilli powder + chopped peanuts
  4. Top with coriander leaves & spring onions
  5. Add a few Tbsp of soup
  6. Top with lime wedge
  7. Serve. Make sure you have fish sauce + sugar + chilli powder + lime wedges available for extra seasoning (for different flavour preferences)
To eat:
Squeeze the lime over the top. Mix it all up. Taste. Add more seasoning if required. Enjoy.
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Thai Tom Yum Noodles (Dry)

In Thailand, when you go to your local noodle joint and order a “Tom Yum” noodles, you will not get Tom Yum soup with noodles in it. What you get is noodles with intense Thai flavours – sour, sweet, spicy, and salty. When lime wasn’t so expensive, it would come with a wedge of lime on top. It also has lots of crushed peanuts on it
Course Main Course
Cuisine Thai
Keyword Thai
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 2 people

Ingredients

  • Chicken thighs chunky minced (2 thighs for 3 bowls)
  • Coriander roots 2 for 3 bowls
  • Dried Rice noodles 60g per person
  • Fried garlic
  • Oil
  • Beansprouts
  • Fish balls 2-3 per bowl
  • Fish balls in slab shape 6 thin slices per bowls
  • Roasted peanuts finely chopped (1-2 Tbsp per bowl)
  • Coriander leaves chopped
  • Spring onions chopped
  • Lime 1/2 lime per bowl
  • Fish sauce
  • Soy sauce
  • Chilli powder
  • Sugar

Instructions

To prepare:

  • Boil water in a pot, add coriander roots + chicken thigh mince. Season with some soy sauce. Keep it on simmer.
  • In a separate pot, boil fish balls until cooked. Take out the slab version and slice very thinly.
  • Soak rice noodles in hot water for 10 mins. Drain noodles, and mix with fried garlic and a little bit of oil to prevent them from becoming a sticky blob
  • In the fish balls pot, blanch beansprouts for 15 seconds in boiling water

To assemble:

  • Put beansprouts at bottom of the bowl. Top with noodles.
  • Arrange fish balls and sliced fish slab on top. Add some chicken mince
  • Add 1/2 tsp fish sauce + 1/2 tsp soy sauce + 1/2 t sugar + 1/2 t chilli powder + chopped peanuts
  • Top with coriander leaves & spring onions
  • Add a few Tbsp of soup
  • Top with lime wedge
  • Serve. Make sure you have fish sauce + sugar + chilli powder + lime wedges available for extra seasoning (for different flavour preferences)

To eat:

  • Squeeze the lime over the top. Mix it all up. Taste. Add more seasoning if required. Enjoy.

Spicy Fish & Celery with Salted Soy Beans (ปลาผัดขึ้นฉ่าย)

Serves 2

What you need:

  • 300 g Fish fillet, cut into 1 inch chunks
  • 4 Tbsp plain flour
  • 200 g Chinese celery, cut into inch slices
  • 2 Red chillies, pounded
  • 4 cloves garlic, pounded
  • 1 Tbsp Salted soy beans (I use Yeo’s brand, in a jar)
  • 1 Tbsp Oyster sauce
  • 1 Tbsp Seasoning sauce (I use Golden Mountain brand)
  • 1 Tbsp Soy sauce
  • 1/2 tsp sugar
  • Oil

How to put this together:

  1. Lightly coat fish fillet pieces with flour
  2. Deep fry fish pieces on medium-high heat until cooked. Turning half way through if required. Rest on a plate
  3. Heat 1 tsp oil on high flame, add pounded chillies + garlic. Fry until fragrant.
  4. Add chinese celery, fry for 15 seconds. Add salted soy beans + oyster sauce + seasoning sauce + soy sauce + sugar. Fry for 30 seconds
  5. Add fried fish, mix gently so you don’t break up the fish pieces too much. Add 2 Tbsp water if you want more sauce to go with rice.
  6. Serve immediately

Morning Glory, Stir-fried

I haven’t met a Southeast Asian person who does not love a good morning glory stir-fried. It’s that good.

I love it all, I love the Indonesian/Malaysian version where they put dried shrimp paste in it, and of course I love the Thai version which is hotter, more garlicky, and lighter.

This recipe is for the Thai version.

Serves 2 (as a side dish)

What you need:

  • 1 bunch morning glory (200 – 300 g), cut into 2 inch pieces
  • 3 cloves garlic
  • 2 red chillis
  • 1 teaspoon oil (traditionally we use more oil, but I’m trying to eat healthy these days)
  • 1 teaspoon Thai soy bean paste (I use healthy boy brand)
  • 1 Tablespoon oyster sauce (I use Maekrua brand)
  • Pinch of sugar

How to put this together:

  • Pound together garlic + red chillies, using mortar & pestle
  • Put morning glory in a large bowl. Top this with garlic + chillies + soy bean paste + oyster sauce
  • Heat oil in a pan until it’s very hot. You should see smoke rising from the pan
  • Put morning glory & seasoning in the hot pan. Be careful of flames from splashed hot oil.
  • Stir-fry very quickly, about 10-15 seconds
  • Serve immediately

Steamed Fish with Garlic, Chilli, and Lime

This is my hubby’s favourite fish recipe. If we buy whole fresh fish this is what he wants, no question about it.

You’ll too love this if you like spicy and sour flavour, or if you like Thai food in general.

If the idea of serving/eating a whole fish is scary to you, you can use fish fillet instead (However, I’ve never seen this dish served as anything but whole fish in Thailand). Or simply place some coriander leaves over the head, or just over the eye if you think he’s looking at you.

Warning: DO NOT make this if you have a date. Your breath will be garlicky on an epic level.

Serves 2

What you need:

  • 1 whole fish (scaled, gutted, and cleaned). We normally use sea bream.
  • 3 Tablespoon garlic, chopped
  • 2-4 red chillis, chopped (reduce or add more to your liking)
  • Juice of 2 limes
  • Fish sauce, equal amount to lime juice
  • Chopped coriander leaves for garnish

How to put this together:

  1. Score the fish all the way to the bone, 4-6 scores per side. Put fish in a deep dish so that it can collect fish broth while steaming.
  2. Put fish in steamer.
    Important: Make sure the water is fully boiling before you put the fish in. Otherwise the fish will have funny fishy smell.
  3. Leave the fish to steam for 15-20 mins
  4. Make the sauce by mixing together chopped garlic, chopped chillis, lime juice, and fish sauce.
    Taste. The sauce should be predominantly sour (from lime), followed by salty (fish sauce), and garlicky. Adjust spiciness to your liking.
    Note: the sauce will be diluted slightly when it’s mixed with fish broth, so the flavour should be quite strong.
  5. When the fish is done, take it out from the steamer. Do not tip out the broth.
  6. Pour the sauce evenly over the fish
  7. Garnish with chopped coriander leaves. Serve immediately with steamed Thai jasmine rice.

Hainan Chicken Rice, Thai style

I love cooking stuff that has lots and lots of ingredients. Most of my favourite recipes require a large amount of spices, herbs, and seasoning.

But they’re worth it.

This is my version of Hainan chicken rice, and it’s Thai style. When you order Hainan chicken rice in other Asian countries they come with 3 colourful dipping sauces – chilli sauce, ginger & spring onion oil, and thick sweet soy sauce. In Thailand you only get one kind – it’s brown with chunks of ginger, garlic, and chilli. It’s amazing.

Serves 4-6

Chicken

  • 6 chicken thighs, with bone & skin
  • 5 cloves garlic, bruised
  • 5 slices ginger, 0.5cm thick, bruised
  • 5 coriander roots, bruised
  • 1 medium onion, cut into big chunks
  • 1 small carrot, cut into 1 inch chunks
  • 2 sping onions, cut into 2 inch pieces
  • 1 pandan leaf
  • 2 Tablespoons salt
  • 2 Tablespoons light soy sauce
  • 10 ice cubes

Sesame soy sauce

  • 1 Tablespoon sesame oil
  • 1 Tablespoon light soy sauce

Rice

  • 4 Tablespoons chicken oil, rendered from excess chicken fat
  • 10 cloves garlic, bruised
  • 10 slices ginger, 0.5cm thick, bruised
  • 5 coriander roots, bruised
  • 2 cups Thai jasmine rice
  • 1 Tablespoon light soy sauce
  • 3 cups chicken stock from cooking the chicken (or 1.5 cups stock per 1 cup rice)
  • 1 pandan leaf, cut into 2 inch pieces

Dipping sauce

  • 6 Tablespoons soy bean paste
  • 4 Tablespoons sweet dark soy sauce
  • 4 Tablespoons light soy sauce
  • 4 Tablespoons vinegar
  • 3 Tablepoons garlic, pounded
  • 3 Tablespoons ginger, pounded
  • Red chillis, finely chopped or pounded

On the side

  • Cucumber, sliced
  • Coriander leaves

Chicken Oil

  1. Trim off excess chicken skin & fat
  2. Heat these trimmings in a small pan on medium heat
  3. Heat until you get 4 Tablespoons of rendered fat. Turn off heat.

Chicken & Chicken Stock

  1. Put in the pot chicken + garlic + ginger + coriander roots + pandan leaves + salt + soy sauce + lots of water
  2. Bring to boil, then turn down the heat and keep on simmer for 45 mins. Skim the fat/gunk floating on the surface from time to time. Alternatively cook the chicken in pressure cooker for 10 mins.
  3. Make sesame soy sauce by mixing together sesame oil + soy sauce
  4. Prepare a bowl of iced water
  5. When the chicken is cooked, take out each chicken thigh and put it in the iced water for 10 seconds. This will stop the chicken from cooking any further, and will make the meat firmer.
  6. Take chicken out from icy bath. Brush with sesame soy sauce.
  7. Pour soup through a sieve. Discard the cooked garlic, ginger, etc. We will use this chicken stock to cook the rice.

Rice

  1. Wash rice 3 times. Drain.
  2. Heat chicken oil in a pan on low heat. Add garlic + ginger + coriander roots. Fry until fragrant.
  3. Add rice + soy sauce. Stir-fry this on low flame for 1 minute, making sure all the grains are coated with oil & sauce
  4. Add chicken stock + pandan leaf pieces. Mix well. Turn off heat.
  5. Cook this in the rice cooker
  6. When the rice cooker tells you it’s done – DO NOT OPEN THE LID. Leave to stand for 15 minutes.
  7. Fluff the rice gently. Try not to break too many grains.

Dipping sauce
Mix all. Taste. Season to your taste. It should be salty, sweet, vinegary, and spicy.

To serve:

  • Scoop rice into ramekin, pack it in. Turn up-side-down onto the plate
  • Put a piece (or two) of chicken, and cucumber slices
  • Put a few sprigs of coriander leaves on top
  • Serve with dipping sauce