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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 ...
Satay (Thai: สะเต๊ะ, RTGS: sate, pronounced) is a popular dish in Thailand; a key feature of Thai satay is the inclusion of pork as a meat option. [111] Usually served with peanut sauce and achat , Thai satay have various recipes, beyond the popular versions of chicken, beef, and pork: a version made with mussels is called hoi ...
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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.
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ขิง. Ginger. Either served raw (shredded or diced) with dishes such as miang kham and khanom chin sao nam, in certain chilli dips, or in stir fried dishes of Chinese origin. Krachai. กระชาย. Fingerroot. This root has a slightly medicinal flavour and is used in certain fish dishes and curries.
The history of nam chim can be traced back to the Ayutthaya period of Thailand's history. French diplomat Simon de la Loubère, who visited Siam during the mid-Ayutthaya period, described the use of plain sauces with spices, garlic, chibols, or sweet herbs, as well as a fermented shrimp paste called kapi, which was commonly used to enhance the flavor of dishes. [1]