Thaifoodmaster’s Professional Thai Cooking Courses in Chiang Mai

Our workshop participants gain strong foundations enabling them to create authentic Thai classic recipes; or use their own culinary creativity to modify, adjust and elevate, both ancient and modern, Thai dishes within a context that makes sense stylistically and taste-wise.

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จัดทำโดย หนุมาน

อ่านหน้านี้เป็นภาษา อังกฤษ


Cured pork is made by fermenting a mixture pork meat, cooked pork skin julienne, salt, garlic and cooked sticky rice wrapped in banana leaves.  During the summer we leave the wraps unrefrigerated until a rich savory and slightly sour flavor develops. This method of preserving meat goes back to the days before refrigeration was widely used.
In this Northern style recipe I use homemade cured pork, though any commercial product from your local Asian store will do just fine.

Cured Pork Fried with Glass Noodles and Egg Recipe


  1. 130 gr Cured sour pork (naem แหนม)
  2. 50 gr dry Glass noodles
  3. 2 cloves Garlic, crushed and roughly chopped
  4. 2 Eggs
  5. 2 Spring onions, cut into 4cm (1.5″) strips
  6. 1 Fresh Red Long Pepper, cut into thin julienne
  7. 2 tbs rice bran oil (or any neutral  taste cooking oil)
  8. 1/4 cup of water
  9. 2 1/2 tbs Light soy sauce
  10. 1/2 tsp Ground white pepper
  11. pinch of Sugar


  1. Soak glass noodle in cold water until translucent (About 10 minutes). Using scissors cut the noodles into shorter length. Drain and set aside.
  2. Heat oil in an iron cast wok.
  3. Lightly fry the garlic until fragrant.img_1787
  4. Add minced naem and keep stir frying until pork is shinyimg_1789img_1791
  5. Move the content of the wok to the side, add water, soy sauce, white pepper and sugar and let the water to boil.img_1795
  6. Add soften glass noodle and cook until half of the liquids evaporated.img_1797img_1801
  7. Mix the noodles and the pork and pour over the beaten eggs, allow to cook for 10 seconds, and gently fold the eggs into the noodles. Cook until almost dry.img_1804img_1805
  8. Add spring onions and fresh red pepper and fry last 20 seconds.img_1806img_1809
  9. Serve !img_18141
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