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Pad Thai, phat Thai, or phad Thai (/ ˌpɑːd ˈtaɪ / or / ˌpæd ˈtaɪ /; Thai: ผัดไทย, RTGS: phat thai, ISO: p̄hạd thịy, pronounced [pʰàt̚ tʰāj] ⓘ, 'Thai stir fry'), is a stir-fried rice noodle dish commonly served as a street food in Thailand as part of the country's cuisine. [1][2] As Thailand's national dish, it ...
Phat phrik khing. Phat phrik khing or pad prik king (Thai: ผัดพริกขิง, pronounced [pʰàt pʰrík kʰǐŋ]) is a type of Thai curry that is drier than other Thai curries such as red curry as it is fried in oil and does not contain liquid coconut milk. Sometimes, instead of, or in addition to frying oil, coconut milk is ...
A beef noodle soup with slices of very tender beef (nuea pueay). Spicy fried wide rice noodles. Fried wide rice noodles with beef, pork, chicken, or seafood in a thickened gravy. Rice noodles with beef or pork (and sometimes offal) in a brown broth which contains cinnamon, star anise and sometimes blood.
BLOOM THAI CUISINE. 7402 Custer Road W, Lakewood, 206-741-8433, bloomthaicuisine.com. Tuesday-Friday 11 a.m.-8 p.m., Saturday-Monday noon-8 p.m. Details: petite Thai restaurant with short but ...
Thai curry (Thai: แกง, romanized: kaeng, pronounced) is a dish in Thai cuisine made from curry paste, coconut milk or water, meat, seafood, vegetables or fruit, and herbs. Curries in Thailand mainly differ from the curries in India in their use of ingredients such as fresh rhizomes, herbs, and aromatic leaves rather then a mix of dried ...
A southern Thai kaeng som, a spicy and sour prawn and vegetable soup/curry. Ahan Phak Tai (Thai: อาหารภาคใต้; lit. ' southern region food ') shares certain dishes with the cuisine of northern Malaysia. Southern Thais, just like the people of central Thailand to the north, and the people of Malaysia to the south, eat non ...
Kaeng tai pla (Thai: แกงไตปลา, pronounced [kɛ̄ːŋ tāj plāː]) is a curry of southern Thai cuisine. Its name is derived from tai pla, a salty sauce made from fermented fish entrails, [1] which gives the curry a strong smell and flavor. This curry is usually served with fresh vegetables in a separate plate and eaten along ...
Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier. [1] In English texts, it is rendered as pad kee mao, [2] pad ki mao, or pad kimao / ˌ p æ d k iː ˈ m aʊ / [3] – from its Thai name Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîː māw], in which phat means 'to stir-fry' and khi mao means 'drunkard'.