อาหารประเภทผัด Archives

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.

Bird Fried Rice (ข้าวผัดนก; khaao phat nohk)

Khaao phat nohk, field fowl or any small bird stir-fried with pork ham and mustard powder. From Lady Gleep Mahithaawn, 1949.

Shrimp Paste Fried Rice (ข้าวผัดกะปิ; khaao phat ga bpi)

Khao phat kapi — black fermented shrimp paste tossed raw through cooked rice, with crisp grilled catfish. From Lady Gleep Mahithaawn, 1949.

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.

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.

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.

ผัดกะเพราหมูสับ

สูตรทำผัดกะเพราหมูสับ - เมนูนี้จะมีคำอธิบายและวิธีทำเป็นขั้นตอนละเอียดเป็นภาษาไทยและภาษาอังกฤษ

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.

Stir-Fried Gao Lao Buut (ผัดเกาเหลาบูด; phat gao lao buut)

Phat gao lao buut, chicken offal and pork belly stir-fried in rendered pork fat, sweet-sour seasoned. From Maawm Ying Soophaa, 1951.

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.

Coconut Cream-Based Chuu Chee of Pork and Shrimp Glazed with Shrimp Tomalley (แกงฉู่ฉี่หมูกับมันกุ้ง; gaaeng chuu chee muu gap man goong)

In the context of Siamese samrub meal planning, this thick chuu chee of pork and shrimp with a reddish coconut-based, curry-like sauce is considered a side dish (ของจาน; khaawng jaan). It consists of small, equal-sized slices of pork meat and shrimp fried in coconut cream together with a phrik khing curry paste. With no other vegetables or herbs, the dish is seasoned using fish sauce and palm sugar to a salty and only slightly sweet profile. Finally, it is glazed with shrimp tomalley poured on top and left unstirred, then cooked covered with the lid on, until the tomalley is baked-cooked. When serving, garnish with hair-thin juliennes of kaffir lime leaves and hand-picked coriander leaves.

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.

Delicious Rice (ข้าวน่าอร่อย; khaao naa a raawy)

Delicious Rice, a royal Thai fried rice combining shrimp, pork and chicken with elaborate garnishes including pickled vegetables and salted egg. From Jeeb Bunnak's 1945 cookbook.

Old-Fashioned Phat Phrik Khing, Yesteryear's Travel Food (ผัดพริกขิง อาหารคนเดินทาง)

Stir-Fried Macaroni (มักกะโรนีผัด; mak ga ro:h nee phat)

Mak ga ro:h nee phat, macaroni stir-fried with garlic-lard paste, pork, shrimp, and roasted peanuts. From 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 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.

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.

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

ผัดขี้เมาปลาหมึกยัดไส้กุ้งเนื้อหมูและแห้ว

This dish can be found both in Thailand's streets food stalls and in the menus of the high stars restaurants. The spicy stir fried is a perfect choice to the drunken man’s plate, it, with it's kick, helps the whiskey run down the glass and offers a wicked sauce to accompany the sophisticated squid's filling made of airy pork married with sweet shrimp. The mixture of pork and shrimp filling maintains moist and tender texture which is further enhanced by the surprise crunch from water chestnuts.

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