Category Archives: Boca Raton
Finally I’m going to write about Pad Thai noodles – ผัดไทย. We call it “Guay Tiew Pad Thai” in Thai. Please don’t pronounce this first word as “pad”, rhymes with “bad”, but rather as “pat” which should roughly rhyme with “paht”.
Pad Thai has been one of the most popular traditional noodle dishes in Thailand ever since World War II. Because of inflation, the price of rice was very high, so the government encouraged Thai people to consume noodles. Check the PadThai.org website for more information about the origins and varieties of Pad thai.
Originally this dish was called “Guay Tiew Pad” which literally means stir fried noodles. Later it came to be called “Guay Tiew Pad Thai” to match the new country name of the former Kingdom of Siam. People soon started calling it the shorter “Pad Thai” and that name stuck to this day.
Usually we cook Pad Thai noodles quickly over high heat. The main ingredients for Pad Thai are shrimp, small to medium sized rice noodles, egg, chive, bean sprout, tofu, sweet pickles, ground peanut, dried shrimp.
Normally we season the noodles with fish sauce, tamarind juice, and palm sugar, but it’s common, and certainly easier, to make the Pad Thai sauce in advance.
Garnish this dish with ground peanuts and always serve with lime wedges. Before eating it is important to squeeze some lime juice onto your serving of Pad Thai.
We cooked this Pad Thai noodles for private cooking class last weekend.
Tom Yum Goong is one of the most popular Thai soups. I really like Tom Yum Goong because it includes all the flavor components that I like – sour, spicy, and a little bit salty. We usually make this with prawns, but you can use any kind of seafood or chicken really.
This is one of recipes that gets requested the most, from my Japanese friends when I was in Japan, and from local friends here in South Florida now, so I put it in my Thai cooking class last week.
All the ingredients used in this soup are good for you and have many health benefits.
- Kaffir lime leaf or “Makrut” (มะกรูด) in Thai has benefits for blood, helps increase the circulation
- Lemongrass or “Takrai” (ตะไคร้)- has benefits for digestive system, helps boost immune system, reduces uric acid, detoxify the liver and pancreas
- Galangal or “Kha” (ข่า) in Thai helps promote better blood circulation, protect against risk of cancers, stop motion sickness/sea sick, cure hiccups, cold, diarrhea and more
My family likes to eat Tom Yum Goong with white rice, but I like to cook with noodles sometimes. When you make Tom Yum Goong, you can use the same ingredients to make Tom Kha Kai also. Stay tuned 🙂