Module 2 – Thai Dishes
Lesson 4 – Shared Thai Dishes
Section 4 – Fried and Stir-fried Thai Dishes
Kai 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 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.
Khai yat sai
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
North – Northern Thai pickled pork stir-fried with egg.
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
North Stir-fried bamboo shoots with pork. In this particular version, the pork is minced.
Kaphrao hoi lai
Undulated surf clam stir-fried with holy basil (Ocimum tenuiflorum)
Khai 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“.
Kung thot krathiam phrik thai
Deep fried prawns with garlic and pepper Prawns fried with garlic and fresh peppercorns.
Mu 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
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 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.
South – Sliced pork is simmered or fried with sugar and soy sauce until the sauce is reduced and coats the meat.
No 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
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.
Phak bung fai daeng
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 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.
Stir-fried luffa (sponge gourd) with pork/shrimp and egg or just egg.
Phat dok hom
Stir-fried onion flowers with pork and pork liver.
Phat 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
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.
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
Naem sausage (made from fermented raw pork skin and sticky rice) stir fried with egg.
Phat no mai sai khai
Stir-fried bamboo shoots and egg.
Phat phak khom
Thai spinach (Amaranthus spinosus; Thai name: Phak khom nam; Thai script: ผักโขมหนาม) is often stir-fried with minced pork and egg.
Phat phak ruam
Stir fried mixed vegetables
Stir fried combination of vegetables depending on availability and preference.
Usually fried with oyster sauce.
Fried with chillies Stir fried meat (usually beef) or seafood with chillies, garlic and ginger.
Phat 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 phong kari
Deep-fried pieces of soft-shell crab which have been stir-fried with egg and curry powder.
Pla 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.
Pla 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
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
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
A stir-fried dish of mung bean sprouts, salted fish, chillies and garlic.