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

 

1280px-Kai_phat_khing  Kai phat khing

ไก่ผัดขิง

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  Kai phat met mamuang himmaphan

ไก่ผัดเม็ดมะม่วงหิมพานต์

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.

 

 

thaiomelet7  Khai yat sai

ไข่ยัดไส้

Stuffed omelette

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

 

 

 

 

1024px-Khua_chin_som_sai_khai  Khua chin som sai khai

คั่วจิ๊นส้มใส่ไข่

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

 

1024px-Khua_ho  Khua ho

คั่วห่อ

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.

 

1024px-Khua_no_mai_sai_mu  Khua no mai sai mu

คั่วหน่อไม้ใส่หมู

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

 

800px-Kraphao_hoi_lai  Kaphrao hoi lai

กะเพราหอยลาย

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

 

1024px-Khai_luk_khoei  Khai luk khoei

ไข่ลูกเขย

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“.

Eulogy_SinghaBeer_18474_StirfryPrawnsGreenPeppercornsGrachai_BRANDED-482x750  Kung thot krathiam phrik thai

กุ้งทอดกระเทียมพริกไทย

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

 

800px-Mu_phat_phrik_khing  Mu phat phrik khing

หมูผัดพริกขิง

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.

 

1280px-Mu_phat_sato  Mu phat sato

หมูผัดสะตอ

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.

 

 

 

1024px-Mu_phat_sato_southern_style  Mu phat sato phak Tai

หมูผัดสะตอภาคใต้

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.

 

1024px-Mu_wan  Mu wan

หมูหวาน

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  No mai farang phat kung

หน่อไม้ฝรั่งผัดกุ้ง

Asparagus stir-fried with prawns

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

 

Nuea_phat_bai_yira  Nuea phat bai yira

เนื้อผัดใบยี่หร่า

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  Phak bung fai daeng

ผักบุ้งไฟแดง

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.

800px-Phak_kana_nam_man_hoi  Phak khana nam man hoi

ผักคะน้าน้ำมันหอย

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  Phat buap

ผัดบวบ

Stir-fried Luffa

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

 

1024px-Phat_dok_hom  Phat dok hom

ผัดดอกหอม

Stir-fried onion flowers with pork and pork liver.

 

1280px-Phat_khana_mu_krop  Phat khana mu krop

ผัดคะน้าหมูกรอบ

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  Phat khanaeng mu

ผัดแขนงหมู

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.

1920px-Kraphao_moo  Phat kaphrao

ผัดกะเพรา

Fried with holy basil

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

 

 

1280px-Phat_naem_sai_khai  Phat naem sai khai

ผัดแหนมไส่ไข่

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

 

1024px-Phat_no_mai_sai_khai  Phat no mai sai khai

ผัดหน่อไม้ใส่ไข่

Stir-fried bamboo shoots and egg.

 

1024px-Phat_phak_khom  Phat phak khom

ผัดผักโขม

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

 

2008-06-14ThaiRestaurant03  Phat phak ruam

ผัดผักรวม

Stir fried mixed vegetables

Stir fried combination of vegetables depending on availability and preference.

Usually fried with oyster sauce.

 

DSC_4094.0  Phat phrik

ผัดพริก

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

 

1024px-2013_Phat_sayongte  Phat yot fak maeo

ผัดยอดฟักแม้ว

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  Phunim phat phong kari

ปูนิ่มผัดผงกะหรี่

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

 

800px-Pla_duk_phat_phet  Pla duk phat phet

ปลาดุกผัดเผ็ด

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

ปลากะพงผัดขึ้นฉ่าย

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  Pla muek phat phrik phao

ปลาหมึกผัดพริกเผา

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.

1280px-Tap_kai_phat_phrik_sot  Tap kai phat phrik sot

ตับไก่ผัดพริกสด

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).

 

1280px-Thua_ngok_pla_khem  Thua ngok pla khem

ถั่วงอกปลาเค็ม

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

images?q=tbn:ANd9GcSqNmcMLb5xN-HrQJ09Go8vxAisb_o-HyvrxJrfkadaX24e8sFX