อาหารประเภทผัด Archives

Stir-Fried Sea Crab (ปูทะเลผัด; bpuu tha laeh phat)

Bpuu tha laeh phat: sea crab fried in pork lard with shiitake and peas, bound with wheat flour and bone stock. Maawm Ying Soophaa, 1951.

Cancer Crab Egg Noodles (บะหมี่กรกฎ; ba mee gaaw ra goht)

Ba mee gaaw ra goht, puffed deep-fried egg noodles topped with crab, shrimp, and salted duck egg yolk balls. Jeeb Bunnag, 1933.

ปลาหมึกผัดไข่เค็ม

In this straightforward and rewarding stir-fried dish, I am using boiled salted duck egg, available from Asian markets, as my flavoring assistant. During stir-frying, the egg yolk dissolves to a velvety sauce that softly coats the squids, and complimenting their ocean’s flavor. The alternate reds and greens strips of the vegetables emerged from the buttery yellow sauce are tempting for a taste. The original version uses three egg yolks – a bit too much for a health conscious person like me. Therefore, I am using only one whole egg, both the egg white and the egg yolk. I tune down the white’s sharp saltiness with an additional portion of sugar, and compensate for the color lost by adding a spoon of commercial chili sauce to improve. The resulting is a well-balanced dish with the right texture that stands up in this healthy version against its original with a winning smile….

Stir-Fried Wild Duck with Salted Duck Egg Dumpling and Mustard Greens (ผัดฟองวิหคโสภณ; phat faawng wi hohk so:h phohn)

Phat faawng wi hohk so:h phohn: wild duck stir-fried with ornamental salted egg yolk dumplings in naam khlook khlik sauce. Jeeb Bunnag, 1933.

Modified Turnip Cake (ขนมหัวผักกาดแปลง; khanom hua phak gaat bplaeng)

Khanom hua phak gaat bplaeng: steamed turnip cake, deep-fried golden, then stir-fried with shrimp and egg. Jeeb Bunnag, 1933.

Sweet and Sour Stir-Fried Giant Female Freshwater Prawn (ผัดเปรี้ยวหวานนางกุ้ง; phat bpriaao waan naang goong)

Phat bpriaao waan naang goong, giant female freshwater prawns steamed then stir-fried with a cassava flour sweet-sour glaze. Jeeb Bunnag, 1933.

Stir-Fried Ginger with Duck Feet (ผัดขิงบาทเบ็ด; phat khing baat bet)

Phat khing baat bet, duck feet deboned and stir-fried with fresh ginger, black ear fungus, and tao chiao. Jeeb Bunnag, 1933.

Drunkard's Stir-Fry (ผัดขี้เมา; phat khee mao)

Drunkard's stir-fry of shrimp-pork meatballs, fingerroot, and basil in coconut cream, with optional Shaoxing. From Lady Plean's 1931 collection.

Sour-Sweet Savory Crispy Rice Vermicelli with Bitter Orange (Mee Krob) (หมี่กรอบส้มซ่าทรงเครื่อง ; Mee Graawp)

mee graawp sohng khreuuang (หมี่กรอบทรงเครื่อง), is an exquisitely regal dish of crispy rice vermicelli. The delicate noodles strands are washed and dried, then fried to a crisp light-golden hue. They retain their brittle crunch and airy texture even after being stir-fried with a clinging sticky sauce that encases the noodles in a thin layer of sheen. This sauce, mixed into the noodles together with other ingredients such as thin slices of pickled garlic and bitter orange peel, impart the dish with a light, fresh sweet and sour, and slightly salty and citrusy glaze.

Sultan's Duck Marinated in Ginger and Garlic, Braised in Coconut Milk and Fried with Toasted Coriander Seed and Turmeric (ผัดเบ็ดสุลต่าน; phat bet soon dtaan)

Sultan's duck (phat bet soon dtaan), a mature duck braised in coconut milk and fried with coriander seed and turmeric. From Jeeb Bunnag, 1933.

Stir-Fried Mixed Sea Crab (ผัดปูทะเลผสม; phat bpuu tha laeh pha sohm)

Phat bpuu tha laeh pha sohm: picked crab meat and fat stir-fried with shiitake, pork and peas in a flour-bound bone-stock sauce. Tamrap Sai Yaowapa, 1935.

ปลาร้าผัดทรงเครื่องสูตรสายเยาวภา

Palace-Style Fried Rice (ข้าวผัดชาววัง; khaao phat chaao wang)

Khao phat chao wang, fried rice cooked in the rendered fat of salt-stewed pork with shrimp and egg. From Lady Gleep Mahithaawn, 1949.

ไก่ผัดขิง

Stir Fried Chicken with Ginger and Black Fongus

Fried Rice with Salted Chinese Black Olive, or Nam Phuay (ข้าวผัดลูกหนำเนี๊ยบหรือหนำพ๊วย; khaao phat luuk nam niiap reuu nam phuay)

Khao phat luk nam nieb: salted Chinese black olive, shelled and mashed fine, tossed through rice. Lady Gleep Mahithaawn, 1949.

ดอกกุยช่ายผัดตับหมู

A quick and tasty dish from the hot mouth of the dragon with only three ingredients! Flowering Chives, Pork Liver and Garlic. Flowering Chives are all year round favorites for their mild garlicky flavor, and can be purchased inexpensively at almost any Asian market. In Thailand we like to fry them with pork, pork liver or shrimp. These flowering chives are actually the unopened bud stems of garlic chives, also known as Chinese chives.

ไก่ผัดเม็ดมะม่วงหิมพานต์

The dish captures the eye with its vivid color – It is beautiful! It is bright! It is happy! - and it fits well within the comfort zone of most westerners. It is not surprising that this dish has made its way to the top of the charts, consistently ranked among the top ten tastiest Thai dishes served abroad.

Three-Flavor Crispy Egg Noodles (บะหมี่สามรส; ba mee saam roht)

Ba mee saam roht: deep-fried egg noodles topped with shrimp, pork fat, jicama, and pineapple in a sour-sweet-salty sauce. Jeeb Bunnag, 1945.

Stir-Fried Mock Pakchoi with Pork and Offal (ผัดกวางตุ้ง; phat gwaang dtoong)

Phat gwaang dtoong: mock pakchoi fried and plated, then covered with pork offal simmered in bone stock until thick. Maawm Ying Soophaa, 1951.

Stir-Fried Duck or Chicken with Peas (ผัดเป็ดผัดไก่; phat bpet phat gai)

Phat bpet phat gai, duck or chicken stir-fried over caramelized soybean paste and lard, peas kept crisp. Maawm Sohm Jeen, Tamra Gap Khao, 1890.

Pran-Style Choo Chee Squid (ฉู่ฉี่เมืองปราณ; chuu chee meuuang bpraan)

Choo chee squid named for the town of Pran, stirred briefly in a boiling fish sauce, sugar and vinegar glaze. From M.R. Tuang Sanitwong, 1935.

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