Thai Cooking Fried and Stir-fried Dishes | Permaculture Thailand

Lesson 4 – Shared Thai Dishes – Section 4 – Fried and Stir-fried Thai Dishes

Module 2 – Thai Dishes

Lesson 4 – Shared Thai Dishes

Section 4 – Fried and Stir-fried Thai Dishes


Kai phat khing.jpgKai phat khing


Ginger fried chicken

Central – A simple dish of fried slices of chicken with sliced ginger, soy sauce, fish sauce and chillies.

Kai phat met mamuang himaphan.JPGKai phat met mamuang himmaphan


Chicken with cashewnuts

Central – The Thai Chinese version of the Sichuan style fried chicken with cashew nuts known as Kung Pao chicken, stir-fried with whole dried chillies.



Image result for Khai yat saiKhai yat sai


Stuffed omelette

An omelette is fried filled with various ingredients of choice (minced beef or pork, prawns, and vegetables) and then folded over.





Khua chin som sai khai.JPGKhua chin som sai khai


North – Northern Thai pickled pork stir-fried with egg.


Khua ho.JPGKhua ho


North – Glass noodles are stir-fried with left-overs from other dishes.

Unlike kaeng ho, this dish will not contain any left-over curry dishes.

It was traditionally eaten at the end of a ceremony or festival.

It is served here with pork rinds.


Khua no mai sai mu.jpgKhua no mai sai mu


North Stir-fried bamboo shoots with pork. In this particular version, the pork is minced.


Kraphao hoi lai.jpgKaphrao hoi lai


Undulated surf clam stir-fried with holy basil (Ocimum tenuiflorum)


Khai luk khoei.jpgKhai luk khoei


Boiled eggs are (deep-)fried until crispy on the outside, and then served sliced with a tangy sauce made from tamarind juice.

The Thai name literally translates as “son-in-law eggs“.

Image result for DEEP FRIED PRAWNS FRESH GREEN PEPPERCORNSKung thot krathiam phrik thai


Deep fried prawns with garlic and pepper Prawns fried with garlic and fresh peppercorns.


Mu phat phrik khing.jpgMu phat phrik khing


Sliced pork fried with yardlong beans and kaffir lime leaves in a sweet chilli paste.

Sometimes red curry paste is used instead of the phrik khing chilli paste.


Mu phat sato.jpgMu phat sato


Sliced pork stir-fried with sato (the beans of the Parkia speciosa, also known as “stink bean” or “bitter bean“), onion, garlic, fish sauce, chillies and oyster sauce.




Mu phat sato southern style.jpgMu phat sato phak Tai


South – A spicy, southern Thai, version of mu phat sato where the pork and “stink beans” are fried with a copious amount of chillies and chilli paste.


Mu wan.jpgMu wan


South – Sliced pork is simmered or fried with sugar and soy sauce until the sauce is reduced and coats the meat.


Nor mai farang phat kung.jpgNo mai farang phat kung


Asparagus stir-fried with prawns

Green asparagus stir-fried with prawns, garlic, sliced chillies, fish sauce and oyster sauce.


Nuea phat bai yira.jpgNuea phat bai yira


Beef stir-fried with African basil

Besides beef and basil, other ingredients are garlic, chillies, light soya sauce and fish sauce.

African basil leaves have a slight anise taste.

Pak boong fai daeng.jpgPhak bung fai daeng


Fried morning-glory

Morning-glory (a.k.a. water spinach) stir fried with yellow bean sauce, garlic and chillies. It is a very popular vegetable dish in Thailand.

Phak kana nam man hoi.jpgPhak khana nam man hoi


Chinese kale stir-fried with oyster sauce

Originally a Chinese dish, it has been adapted to Thai taste by adding fish sauce to the recipe, and by omitting the ginger.

Here with fried shiitake mushroom.


Phat buap.jpgPhat buap


Stir-fried Luffa

Stir-fried luffa (sponge gourd) with pork/shrimp and egg or just egg.


Phat dok hom.jpgPhat dok hom


Stir-fried onion flowers with pork and pork liver.


Phat khana mu krop.jpgPhat khana mu krop


Fried kale with crispy pork

Central – Khana (gailan or Chinese kale) is stir fried with crispy pork (mu krop), garlic, oyster sauce, soy sauce, pepper and (optionally) sliced chillies.


Phat khanaeng mu.jpgPhat khanaeng mu


Stir-fried khanaeng with pork, garlic, oyster sauce, fish sauce and white pepper.

Khanaeng are the sprouts of Chinese broccoli and grow from the root after the main stem has been harvested.

The taste is in between Brussels sprouts and kale, and very sweet.

Kraphao moo.jpgPhat kaphrao


Fried with holy basil

Minced beef, pork, chicken or whole prawns stir fried with Thai holy basil, chillies, garlic and soya sauce.



Phat naem sai khai.jpgPhat naem sai khai


Naem sausage (made from fermented raw pork skin and sticky rice) stir fried with egg.


Phat no mai sai khai.jpgPhat no mai sai khai


Stir-fried bamboo shoots and egg.


Phat phak khom.jpgPhat phak khom


Thai spinach (Amaranthus spinosus; Thai name: Phak khom nam; Thai script: ผักโขมหนาม) is often stir-fried with minced pork and egg.


2008-06-14ThaiRestaurant03.jpgPhat phak ruam


Stir fried mixed vegetables

Stir fried combination of vegetables depending on availability and preference.

Usually fried with oyster sauce.


Image result for Phat phrikPhat phrik


Fried with chillies Stir fried meat (usually beef) or seafood with chillies, garlic and ginger.


2013 Phat sayongte.jpgPhat yot fak maeo


Stir-fried mountain melon greens

Yot sayongte, which is also known in Thailand as yot fak meao (yot meaning “shoots“), are the young vines and leaves of a certain type of melon (chayote, originally from Central America) which in Thailand grows mainly in the mountains up north.

These greens have a very sweet taste and combine extremely well with oyster sauce.

Phunim phat pong kari.jpgPhunim phat phong kari


Deep-fried pieces of soft-shell crab which have been stir-fried with egg and curry powder.


Pla duk phat phet.jpgPla duk phat phet


Slices of catfish (most often pre-fried) are stir-fried in a sauce made with red curry paste.

Pea eggplant feature in this dish for added taste and texture.


Image result for Pla kaphong phat khuen chaiPla kaphong phat khuen chai


Pla kaphong phat khuen chai.jpg Barramundi (often called “sea bass” in Thailand) stir-fried with Chinese celery, light soy sauce, garlic, ginger and fermented soy beans.


Pla muek phat phrik phao.JPGPla muek phat phrik phao


Squid stir-fried with sweet and mild chilli paste (nam phrik phao), onion, garlic, spring onion and sliced large red chillies.

Paprika can be used instead of chillies if a milder version is preferred.

Tap kai phat phrik sot.jpgTap kai phat phrik sot


Chicken liver fried with young (mainly green) chillies, light soy sauce, oyster sauce, onion, spring onion, black pepper, and garlic.

Here it is served with rice and a fried egg (khai dao).


Thua ngok pla khem.jpgThua ngok pla khem


A stir-fried dish of mung bean sprouts, salted fish, chillies and garlic.

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