Stir Fry

Vegetarian Phad See Ew

Vegetarian and healthy Phad See Ew (ผัดซีอิ๊ว)

Our Phad See Ew recipe here reflects our strive for healthy cooking. This Chinese influenced noodle stir fry dish is traditionally done with copious amounts of oil and sugar, and rather few vegetables. The owners of street food stalls and restaurants soon realized, that Phad See Ew sells better like this. It tastes good but so does other junk food.
Doing some research I found this wonderful little video for preparing this dish which shows nicely what I mean:

Apart from the health aspect there is as well a little difficulty in replicating the shown way of preparing the dish. Watching the video I couldn’t help having an old song of Talking Heads in my head: Burning Down The House 🙂

We disagree that you need absolutely searing heat, Thai burners and the tin woks used in Thai street food stalls and restaurants to produce a tasty Phad See Ew. Our experience is rather, that for most westerners it is very difficult to get a good result with the traditionally used woks. These are very thin and light, and get hot very fast. If you don’t know exactly what you are doing, it’s a perfect recipe for disaster but not a very tasty dish.

We added a few more vegetables, reduced the use of cooking oil a lot and increased the cooking time just enough that someone who didn’t grow up using a wok can cope.

Have fun cooking and enjoy a tasty, healthy and fast to prepare meal!

 

 

 

 

Print Recipe
Phad See Ew
Pha See Ew cooking lesson
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 7 minutes
Servings
person
Ingredients
Course Main Dish
Cuisine Thai
Prep Time 15 minutes
Cook Time 7 minutes
Servings
person
Ingredients
Pha See Ew cooking lesson
Instructions
  1. Get your ingredients ready. Shown are ingredients for 1 portion. Don't do more than 2 portions at a time, otherwise the noodles will inevitably turn out soggy.
    Phad See Ew Cooking Class Ingredients
  2. Heat oil in a wok and start with frying the garlic
    Phad See Ew Cooking Class
  3. Add tofu cubes
    Phad See Ew Cooking Class
  4. Add egg and fry until a little solid
    Phad See Ew Cooking Class Recipe
  5. Add the noodles
    Phad See Ew Cooking Class Recipe
  6. Add soy sauce, dark soy sauce (not too much), oyster sauce, sugar and pepper
    Phad See Ew Cooking Class Recipe
  7. Add vegetables and mix well. It's done when the vegetables are cooked (they still should have a good bite to it)
    Phad See Ew Recipe
  8. Serve with lime and a bit of chilly powder
    Phad See Ew Recipe
Curry

Phanaeng Curry Paste

Coooking Lesson – Phanaeng Curry Paste (น้ำพริกแกงพะแนง)

The shown recipe is for a slightly altered version of the original Phanaeng Curry Paste. Joy is leaving the shrimp paste away, which is difficult to obtain in western countries and not that great to handle because of its pungent smell. Another advantage of leaving the shrimp paste away is, that this makes the Curry Paste suitable for vegetarian and vegan cuisine.
This Phanaeng Curry Paste works perfect with Joy’s Phanaeng Curry recipe. This is as well an alteration of the original Thai recipe and very popular with our students.

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Phanaeng Curry Paste
Instructions
  1. The shown amounts are sufficient for about 10 portions, depending on how spice you would like the dish to be
    Ingredients Phanaeng Curry Paste
  2. First mince the wet ingredients which are: dried chilies soaked in water, lemon grass, red onions, garlic, galangal, ginger and tumeric.
  3. ...until it looks like this and put aside
    ready to put aside
  4. Roast the dry ingredients for the curry paste which are: coriander seeds, cumin seeds, black pepper and dried chilies
    Roasted Coriander Seeds,cumin Seeds,dried Chilli And Black Pepper And Crush To The Powder
  5. After roasting put the dry ingredients in the mortar and grind them
    Dry ingredients in the mortar
  6. ...until it looks like this
  7. Now it's time to mix the pre prepared dry and wet ingredients together
    Mix well
  8. To save time you can now use a blender with hardly any impact on the taste
  9. Heat up some cooking oil, add the paste, stir well and add some coconut milk for the creamier texture and bring to boil
  10. Here the finished result
    Done
Curry

Green Curry Paste

Super fast green curry paste – พริกแกงเขียวหวาน

This is the curry paste you can prepare for just one dish! We usually advice our cooking class students to use ready made pastes at home. In this case it is different. If you are using a blender, you can manage all in less than 20 minutes. And using the amounts shown you have enough for a family and still can keep the rest in the fridge to use it up to a week later.
Already finished? – Here is what to do with the paste: Green Curry Recipe

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Green Curry Paste
Instructions
  1. Here the ingredients for the green curry paste in the right amounts. The amount of salt added you can see in the next picture where the ingredients are already added to the mortar.
    Ingredients Green Curry Paste
  2. Put all above ingredients + some salt (preferable sea salt) in a mortar.
  3. Crush and grind the ingredients into a fine paste - We are using pestle and mortar for the beginning and then put it into a blender to save time
    Crush and grind into a fine paste
  4. And here we are already ready to use the paste in our cooking class
    Ready to be used in the green curry cooking lesson
Curry

Massaman Curry Paste

Cooking Lesson – Massaman Curry Paste (พริกแกงมัสมั่น)

The ingredients for Massaman Curry Paste are much easier to obtain than the ingredients for the distinct Thai curries. Massaman Curry is influenced by the tastes of the Indian cuisine. Indian spices are much wider spread and most of them are readily available even in a normal supermarket in the western world.

Another difference to other Thai Curries is, that most ingredients are roasted in a pan before being pounded in the mortar. You will enjoy the fragrance of the spices filling your kitchen. You can safe time by using a blender but since the blender is cutting the fibers in opposition to crushing and separating the fibers, the result is not as satisfactory taste wise as doing the hard work with pestle and mortar.

Of course you can always buy the ready made paste, but after preparing this curry paste yourself and tasting the result, we are pretty sure that you will try to find the time for doing it yourself.:-)

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Massaman Curry Paste
Instructions
  1. The ingredients for the paste are: Lemon grass, galangal, garlic, red onions, ginger, dry chilies, black pepper, coriander seeds, cumin seeds, cardamon, bay leaves, cinnamon, whole cloves and dried red peppers.
    Ingredients Massaman Curry Paste
  2. Roast the coriander seeds, together with the cardamon, cumin seeds, black pepper, cinnamon and bay leaves until it all smells nice and the color changes.
  3. For the best taste use pestle and mortar to grind the roasted ingredients to powder. However, nowadays there is usually a blender used, which saves an enormous amount of time and elbow grease. Remove the powder mix and put aside.
  4. Add the dried peppers, which were soaked in water and some salt
  5. Add all the remaining ingredients
  6. Add the powder mix with the paste
    Massaman Curry Paste
  7. Now it's time to put all the ground ingredients together with some oil in the blender
  8. Cook in the pan, use what you need for your Massaman Curry and keep the rest in a jar to use later
Recipe Notes

Like in most recipes for our cooking classes we do not list exact amounts - just have a look at the ingredient pic and the phase pic to get an idea. If you attended our cooking class it should not be a problem at all.

Soup

Tom Kha

Cooking Class Recipe – Tom Kha (ต้มข่า)

The recipe for this cooking class is the most common variety of Tom Kha, which is Tom Kha Gai, or Chicken Galangal Soup.

In case you already had a look at our Tom Yum cooking class recipe you know that Tom (ต้ม) means “cooked” in Thai language. Kha (ข่า) means Galangal, as well known as Thai Ginger of Galgant. But this is not what most foreigners remember when they have eaten this famous Thai dish. It is the creamy coconut milk which is the base for this soup. The coconut milk softens the heat of the spices and gives you a nice afterburn in the throat.
Now let’s go to the hands on experience with the recipe for this cooking class:

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Tom Kha
Tom Kha Gai
Servings
Ingredients
Servings
Ingredients
Tom Kha Gai
Instructions
  1. Ingredients for one shown on a plate: Chicken, mushrooms, baby corn, carrots, kaffir lime leaves, spring onions, lime, galangal, cherry tomatoes, garlic, red onions
    Cooking Class Tom Kha
  2. Add coconut milk to a sufficient sized pot.
  3. Add the galangal, chopped lemon grass, chopped onion, baby corn, carrots, garlic and some water.
    Cooking Class Tom Kha
  4. Bring to boil.
  5. Add sugar, salt, chicken, mushrooms, tomatoes and the rest of the coconut milk.
    Cooking Class Tom Kha
  6. Boil until chicken is cooked and add kaffir lime leaves, spring onions, black pepper, lime juice and if you like some coriander
    Cooking Class Tom Kha
Uncategorized

No Name

Thai Cooking Class – No Name Vegetable (โนเนมผัก)

Hardly found in any restaurant outside of Thailand, this cooking class is about a Thai snack, which is very popular with westerners, visiting the island destinations in the South of the country. The dish literally has no name in Thailand. It is a snack originating out of times of poverty, when people scrambled to make a living. This dish was made out of scraps. The name is probably not older than a few decades. It probably was named when American soldiers on leave from the Vietnam War were asking for the name of the dish. The Thai script in the title sounds “No Name Pak” with “Pak” meaning “vegetable”.
In our recipe for the cooking class is already mentioned in the ingredients “… and more vegetables of your choice” which can be taken face value – just experiment with any scraps you have at hand. They work as well with minced meats like pork and chicken and as a more sophisticated variety with prawns.
This snack is served with some tomatoes and lettuce. As a sauce you are usually given the same sweet chilly sauce which accompanies spring rolls when ordered in a restaurant. On our picture the sauce is a homemade sweet chilly sauce which preparation we will show you in another Thai Cooking Class recipe. If you like, you can prepare the curry paste yourself: Red Curry Paste

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Cooking Class No Name
Cooking Class No Name Ingredients
Course Snack
Cuisine Thai
Servings
Ingredients
Course Snack
Cuisine Thai
Servings
Ingredients
Cooking Class No Name Ingredients
Instructions
  1. Have your ingredients ready. The 2 little bowls on the plate are the Red Curry Paste and the finely chopped lime leaves. Behind the plate you see the tempura and rice flour.
    No Name ingredients
  2. Add all the vegetables, egg, red curry paste, salt and sugar into a bowl. If you are vegan, just leave the egg away.
  3. Add tempura and rice flour
  4. Add a little bit of cold water and mix well
    No Name Thai Cooking Recipe
  5. Heat up the cooking oil in a pan
  6. Add more flour if it is too wet and start spooning it into the hot oil. Just take spoon full and scoop the mixture off the spoon with another spoon or fork.
  7. Fry until golden brown
    Cooking Class No Name frying
  8. Serve with sweet chilly sauce and decoration to your liking
    No Name Serving Example
Uncategorized

Thai Ginger Chicken

Thai cooking course – Phad King Gai (ผัดขิงไก่)

Thai Ginger Chicken is a Chinese influenced Thai dish with high popularity all over the country and in Laos. Phad King is as well prepared with a variety of other meats like pork and beef or as well vegetarian with tofu. The most important ingredient is the Ginger which gives this Thai dish it’s unique characteristic taste. It is served with rice.

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Thai Ginger Chicken
The pictures show a slight variation of the recipe with no mushrooms, but sweet corn and a few other amendments. Feel free to experiment yourself since ingredients for every recipe in the world are not written in stone, but a very important thing in good cooking is choosing the freshest ingredients.
Cooking lesson koh tao
Servings
Ingredients
Servings
Ingredients
Cooking lesson koh tao
Instructions
  1. Heat oil in a pan and add garlic, ginger and onions
    cooking class phase 1
  2. Then add chicken. Stir until it is cooked.
    Cooking Class Phad King Gai Phase 2
  3. Now you start to add all the sauces - first soy sauce and dark soy sauce
    Add soy sauce and dark soy sauce
  4. Add sugar and a bit of water. Heat until it boils.
    Sugar and Water
  5. Then add oyster sauce and mushrooms.
    add mushrooms
  6. Taste it and add more sauce if it still doesn't taste right.
  7. At the last minute add red pepper and spring onions.
    At last add spring onions and red peppers
  8. Stir a bit, then turn off gas