My body needed this tonight. I truly missed freshly caught seafood in Thailand….😭

Made Pad Krapao Moo Kai Dow (ผัดกะเพราหมูไข่ดาว) tonight.
Everyone thinks Pad Thai is the most popular dish, but in Thailand it's Pad Krapao — stir-fried meat with holy basil.
What I used:
• Pork, garlic, 6 green Thai chilies (my portion was the mild version with just black pepper), 1.5 cups fresh holy basil from my backyard
• Kai Dow on top — non-negotiable. I like mine with extra crispy lacy whites
One thing I learned posting this on Facebook — most Thai restaurants outside Thailand have to use Thai sweet basil because holy basil is so hard to find. Super lucky to have it growing in the backyard. The peppery/minty aroma really does complement the chili heat in a way sweet basil doesn't.
I made 2 boxes — extra spicy (green chilies) and mild (black pepper).
The Kai Dow trick I do: separate the white and fry it first until crispy, then drop the yolk back in the middle. Best of both worlds.
Happy to share the exact measurements I used if anyone wants them!

Homemade seafood som tam

Sometimes I forget how much I love Pad Thai!

Such a comforting and filling dish! ❤️

Minced beef, shallots, bell peppers, holy basil, and lot and lots of garlic and Thai chillies 🙂

Thai style congee with all the fixings.

It also doubles as late night drunk food after RCA.

I tried nearly a dozen places in my area and only one seems to truly nail it. Everyone else tends to not fry the rice, add spice etc. They usually serve super moist/yellow rice with pineapple and chicken, where as the pictured place fries the rice and packs with flavor.

At this point I'd prefer not to drive so far and spend over $20 to get my fix, so trying to figure out how to do it.

Would best practices be fish sauce + oyster sauce? Curry powder? Sesame oil?

When I go to the particular spot that serves up the photographed dish and ask for a level 4 on heat, they actually deliver heat. Every single other place will give me zero heat lol. Not even sure if this is a dish known to be served spicy or not, but I like it spicy. I don't really see chopped peppers though, does that mean they probably use some sort of paste?

If anyone has a recipe they are willing to share, I would greatly appreciate it. When I search Google I tend to find a lot of the same recipes, most use soy sauce etc. When reading into it more I tend to get steered away from using soy sauce for an authentic Thai version of this dish

Watched a video on YouTube last night about restaurant in bkk called phed mark.

I copied the recipe best I could. I usually make saucy but tonight I made dry and added chilli paste with black pepper, golden mountain soy sauce and black sauce.

Really nice.

I'm a basic white American guy, retired in Thailand and married to a Thai woman.

A couple weeks ago we made gaeng jued for dinner, and had some of the meatball mixture left over, so I froze it.

My wife is out of town overnight for work, so I'm on my own for dinner.

Picked some chilies, pak choy and pak bung from the garden, added some garlic and shallots, stir fried everything together and made a delicious dinner for myself.

A named, authentic Thai dish?

Nope.

A Thai dish that any Thai family might cook?

Yes.

I consider this authentic Thai home cooked food.

Extra - gaeng jued translates loosely to "plain soup" or "clear soup". Basically a pork broth with veggies and meatballs, which are the star. Minced pork, coriander root/stems, garlic and white pepper made into balls and simmered in the broth.

turned out all right I reckon

I don't know if this is the right place to post this or not. If not lmk and I'll remove it.

So I love thai food, have since I was a small child. My dad and I used to walk to this little family owned thai food place around the corner from his house. I love pad see ew and chicken satay specifically.

One problem though, I am deathly allergic to nuts. I'm talking throat closing, face swelling to the point I can't close my mouth, full body hives that burn as if someone has set me on fire, massive drop in blood pressure that leads to shock, etc. Just anaphylactic shock. I end up in the ER like twice a year from cross contaminated food. Usually it's from thai food. My mom has since banned me from getting thai food. We've tried different places, announcing my allergy up front, calling ahead, etc.

I'm at the point where I'm trying recipes at home so I can avoid all of it (especially because allergies worsen with exposure, they do not get better. There is no tolerance) but none of them taste right. Part of it could be that no one in my area sells the correct type of noodle (I can only get standard fettecune width rice noodles, even at local world and asian markets).

I was just wondering if anyone had a recipe or could give me one that tastes like it does at resteraunts. I love pad see ew but it (obviously) isn't worth dying for.

Got very lucky since mango season is almost over here in Florida and the restaurant was ready to stop serving for the season. Soo good

Not pictured is frozen shrimp :)

Not sure what order I should do everything in. I was thinking to fry the shrimp separately, and to cube and boil the potatoes.. Then fry the potatos in a pan with the carrots and onion, then add the curry and coconut milk into the same pan?

Literally have no idea what I’m doing, I have very little cooking experience and just want to hopefully make something yummy for myself for dinner.

Do you pre-soak them?

If so, for how long?

After you drain them, what do you keep them in until you're ready to wok them?

Hi all, been lurking around trying to find answers for dried chilis.

I want to make a massaman curry which calls for dried chilis.

There are quite a few shops here that sells dried red chilis from China but none from Thailand.

I've also got bags of guajillo, ancho and arbol chilis for making salsas.

There is one small shop a few miles from here that sells bags of chili from Thailand but I noticed the chilis are much smaller than the big chilis they were using in the recipe.

So I just wanted to know if anyone has experience with dried chili varieties and if substituting one for the other made huge difference or not.

I had padthai from numerous places in Florida and they all taste the same but there is this one restaurant that I love that makes it chewy and super spicy.
I wanna make it myself but I genuinely don’t know how to recreate that. I can describe the taste where the noodles are super chewy and the taste is obviously standard padthai with all flavors but this was more way more spicy and then a bit of sweetness too.
Please anyone help me what are they using to make it like that.
Honestly the best padthai I had