This khai jiao is crisp on the outside and soft and tender on the inside.
Pad Krapow or Stir-Fry Thai Basil Pork is a rustic Thai street food dish you could find in every Thai restaurant’s menu. The choices of protein are usually pork, chicken, beef but recently, I’ve also come across vegetarian version using tofu and plant-based meat.
This Thai Coconut Peanut Chicken is a Thai inspired chicken dish served over pasta.
Thai/Laos style mince pork salad recipe Larb! Sometimes it spells Larb, Laab, Laap...But only thing that they have common is, they are DELICIOUS!
Thai food. In Thailand food is superb but what to eat? A guide to choosing Thai food and best Thai dishes to try and to order, Thai soups, curries, noodles, salads
This authentic recipe for khao man gai is easy to follow with step-by-step instructions. Make an authentic version of this dish in your own kitchen.
A vibrant and spicy Thai Salad made with ground chicken and fresh herbs.
Nam Khao is one of the most loved Lao dishes. I mean, why wouldn’t it be? It has a top-notch texture. And, it is full of so much aromatic flavor. It is one of my favorite foods to make and share with others. What is Nam Khao and What Makes it So Fantastic? When I introduce people to Lao food, Nam Khao is always one of the first dishes I show them. It is always a hit. Everyone’s reaching for their next bite before finishing their first. What makes Nam Khao so delicious? Well, to start, there are many versions of this dish. That’s because this dish has transformed from its original recipe. Nam Khao originated in a small village called Thadeua in Laos. Oftentimes, Nam Khao is referred to as Nam Thadeua, in honor of its origins. Traditionally, Nam Khao is a mixture of crispy deep-fried rice with soured pork, dried coconut, red curry, and fresh herbs. This creates a dish with bright and bold flavors like you’ve never tasted before. I love using Lao Thai Nam’s pork nam sticks or pork sausage. It gives this dish more depth along with authentic Lao flavor. Also (when I have time,) I like to make a version that uses extra small rice balls. This lends an extra crispy layer, adding a perfect bite to this dish. I also fry up fresh bird’s eye chili to make a delicious and spicy garnish. You will most likely find Nam Khao at many Lao celebrations. I love eating it with lettuce wraps. Typically, I will go the extra mile and add some extra pork nam on top. Frequently Asked Questions About Nam Khao What curry paste should you use? I go with pre-made red curry paste. It saves time and is available in Southeast Asian markets. If you are adventurous and have the time, making your own curry paste is great too. Red curry paste requires chilies, lemongrass, galangal, cilantro roots, makrut lime leaves, shallots, garlic, and shrimp paste. What type of lime leaves do I use? The lime leaves you use must be from the makrut lime tree. They are super fragrant. Other lime leaves do not have the same flavor at all. In Southeast Asian cooking, we use the lime typically for cooking and the makrut lime itself to make cleaning supplies. What type of shredded coconut should I use? I always recommend using dried coconut. Wet coconut will make your dish mushy! What Lao Thai Nam product should I use? Any of Lao Thai Nam’s pork nam works perfectly in this dish. This pork is technically fermented so you can eat it raw. You can also cook it if you want to be extra safe. Nam Khao (Lao Crispy Rice Salad) Recipe Cook time: 30 minutesServes 3-4 Ingredients: 2 cups Jasmine rice uncooked 2-½ cups Water 1 Egg 3 tablespoons Red curry paste 1 cup Dried coconut shreds 2 tablespoons Makrut lime leaves 1 pinch Salt 1 pinch MSG 2 tablespoons Fish sauce 1 whole Lime juice 1 cup Cured pork, Lao Thai Nam 1 cup pork skin 1 cup Cilantro, diced 1 cup Green onion, diced ⅓ cup Roasted peanuts, lightly crushed Garnish Fried bird eye chili, lettuce, cucumber Instructions: Step 1: First, make your rice. Rinse the rice 3 times and drain it well. Then, add it to a soup pot. Pour over the water. Bring everything to a boil then cover and reduce to low for 15 minutes. I prefer this rice cooking method as it gives you more quality control. Step 2: Put the cooked rice on a tray and allow it to cool for 40 minutes until the rice reaches room temperature. Step 3: Rinse the cooked pork skin then drain. Make sure to cut the strands of pork in about 2-3 inch sizes. Then, place aside. Step 4: In a small bowl, whisk the egg. Add in the red curry paste. You will have to smash the curry into the egg or else it will become lumpy. Make sure the curry paste is evenly incorporated. Step 5: Add the cooled rice to a large bowl, along with the curry egg mixture. Add dried coconut, lime leaves, salt, and msg. Make sure to mix everything evenly to avoid clumps. Step 6: Lightly oil your hands. Then, form ⅛ cup size balls with the mixture. Making the balls smaller will give you extra crunchy bits in the final dish. Step 7: Heat cooking oil to 350F. Put about 3-4 balls in at the oil time. You want to make sure you don’t over-pack the fryer or else it will not fry evenly. Fry the balls for 6-8 minutes. Step 8: Place the fried rice balls in a large bowl to cool. Once you can touch them with your hands, go ahead and crumble them. Make the crumbles different sizes. Step 9: Time to season! Add the fish sauce and lime juice. Mix everything well. If the dish isn’t salty enough, add regular salt instead of liquid. This will take away from the crunchiness of the dish. Step 10: Mix in pork, pork skin, cilantro, green onion, and roasted peanuts. Make sure the pork and herbs are cut into small pieces before adding. Step 11: Garnish with freshly fried birds eye chili, if you enjoy a little heat! This is one of my favorite recipes of all time. I hope you enjoy making it as much as I do! Recipe by Saeng Douangdara Saeng Douangdara is an acclaimed Los Angeles-based cooking instructor and personal chef. He was born in a refugee camp after his parents fled Laos. He is one of the leading forces in elevating Lao cuisine. Douangdara is passionate about food education. Through his online work, he explores Lao food through his Youtube channel “Saeng’s Kitchen” and most recently his show with Delish called “Smelly Good.” His philosophy around cooking is to make it approachable, educational, and fun! His goal is to use food as a catalyst to teach people about the history and culture of Laos. Find him on all social media accounts @saengdouangdara
This healthy soup is as easy as it is delicious, made with rice, minced pork, and light flavors.
The best egg salad is a Thai egg salad. See for yourself :) Recipe by Pailin Chongchitnant of Hot Thai Kitchen!
This herby, fragrant, beloved Thai salad (larb, laab, larb, laap) is great served on its own, or with other Thai dishes. You can serve it in lettuce wraps, in the traditional way with sticky rice, or over Jasmine rice with a fried egg on top.This is a dish that is best made to taste. Start with the measurements below but adjust as you go. Add more fish sauce, more lime juice, more herbs, or more red pepper flakes to suit your tastes.Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.
Pad Kra Pao prepared with basil and pork has an authentic Thai flavor. Best to eat with a Thai-styled fried egg and white rice.
This authentic Thai pork larb recipe comes together in 15 minutes with the best of Thai flavors.
Pork Larb is a Southeast Asian meat salad from Laos that only takes minutes to make. If you've never had this quick and easy pork larb, you HAVE to try it!
How to make this addictively spicy Thai street food, Pad Kee Mao, or basil rice noodle stir fry.
This quick and easy Thai minced pork omelette, or kai jeow moo sab, is perfect for a quick meal with rice.
Khao Soi is a Northern Thai Coconut Curry and is absolutely brimming with flavor. Both soft and crispy fried egg noodles provide a textural contrast that makes this recipe a knockout.
Recipe video above. A great Thai Beef Salad comes down to the perfect balance of flavours in the dressing. To achieve this, I'm going to ask you to use teaspoons to measure the garlic and chilli. Because - not all garlic cloves are the same size. So annoying, right??!Grinding coriander to mix into the dressing gives this an extra dimension that makes this a restaurant standard recipe. It makes all the difference to the flavour!
A lesser known version of the classic laab salad. Glass noodles and ground meat are tossed with a spicy lime dressing with aromatic toasted rice powder. It's also loaded with fresh herbs. It's easy, healthy, and is very quick to make for a weeknight meal!
A hearty Thai salad with grilled beef and fresh herbs in a spicy, salty, and sour dressing.
Make and share this Thai Coconut Custard recipe from Food.com.
Thai larb made with minced pork (larb moo ลาบหมู) is one of the most popular Thai streets foods in Isaan cuisine. It's a wonderful combination of minced pork, lime juice, chili flakes, fish sauce, and herbs to give it a refreshing touch.
This quick and easy pad kra pao recipe makes a delicious authentic Thai basil pork stir-fry in less than 15 minutes! Serve with rice and a fried egg.
Hi guys! Today I’m going to share one of my favorite Thai beef salad recipe, Nam Tok! So far I had 2 different types of Thai beef salad. One is classic…
This Thai fried rice recipe, with Thai basil, scrambled egg, chilies, and fish sauce, can be made with pork, chicken, beef, or shrimp.
A hidden gem of Thai street food, rad na is made from chewy fresh rice noodles that are toasted, then drenched with a tasty pork gravy. It's a quick meal that is simple to make at home! If you don't eat pork, chicken can be substituted.
Larb is a quick and easy Thai dish of ground chicken sauteed with the bright flavors of mint, lemongrass, ginger, lime, and fish sauce.
Hi guys! I can’t be more excited than now to finally share this amazing Thai Chicken Rice Soup recipe with you all!! I’ve been eating this Thai rice soup breakfast…
This quick and easy pad kra pao recipe makes a delicious authentic Thai basil pork stir-fry in less than 15 minutes! Serve with rice and a fried egg.
Khao Soi is a Northern Thai Coconut Curry and is absolutely brimming with flavor. Both soft and crispy fried egg noodles provide a textural contrast that makes this recipe a knockout.
This authentic Thai Larb Moo recipe is a paleo, Whole30, and keto-friendly dish made from scratch. It’s a healthy and flavorful dish consisting of ground pork and vegetables cooked in a flavorful sauce.
Easy Bánh Xèo - Learn How to Make and Serve Authentic Bánh Xèo, just like they do it in Vietnam!
Sweet and salty, and perfect served up on some steaming egg fried rice – it’s one of those dishes that can be prepped ahead of time, then cooked and plated up in under 20 minutes.
Recipe video above. Here's a Pad Thai recipe that really does taste just as good as takeout from good Thai restaurants, and you'll find everything you need at the supermarket! I use chicken here but feel free to switch with any protein, even prawns/shrimp. If you're after a truly authentic Pad Thai recipe, see here - but be warned that most people will find it a little too "real" for their palettes because Pad Thai in Thailand has stronger fish sauce/dried shrimp "funk". (Don't misread that word! :))
Khao soi ข้าวซอย is a northern Thai noodle soup with egg noodles served in a coconut milk based curry broth and topped with crispy deep fried noodles. It's a dish that will impress!
