Tag: Phat

Fried Rice with Canned Clams [ Khao Phat Hoi-Raii ]


Canned clams are an affordable seafood option that can be a delicious addition to many classic recipes. It would be more delicious when you cook this recipe which is fried rice with canned clams. Served with spicy sauce and sliced omelette.

Ingredients :
2 cups Rice
3 Basils
2 Green bean
1 Canned clam
1/4 cup Roasted chilli paste
2 Eggs
1/2 Onion
1/4 cup Palm sugar
1 tbsp Cooking oil
10 Hot chillies
2 Peeled garlic

How to :
1.Chop green beans into a small piece
2.Cut out only basil leafs
3.Peel and slice onion
4.Slightly crushed garlics and mince them well
5.Slightly crushed hot chillies
6.Crack 2 eggs and stir until well
7.Heat oil over medium-low heat, then add stirred egg in a wok and fry until cooked
8.Preheat oil over medium-high heat, fry garlic and sliced onion until fragrant
9.Season to taste with roasted chilli paste, chillies and palm sugar. Stir until mixed
10.Followed by adding caned clam and chopped green bean
11.Add 2 cups rice and stir until it’s pretty mixed
12.Lastly, add basil leaf, stir for a while and turn off the heat
13.Chop stirred egg into a piece
14.Transfer fried rice and fried egg to a serving dish

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Stir-fried Rice Vermicelli with Prawn and Roasted Chilli Paste [ Phat Mhee Nam-prik-pao Koong ]


Stir-Fry is one of the most popular Thai dishes. It is loaded with delicious ingredients like prawns, noodles, pepper bell, and roasted chilli paste etc. This recipe is very easy to make and using less than 15 minutes

Ingredients :
200 grams Rice Vermicelli
2 Chinese Kale
5 Prawns
6 Chillies
2 Pepper ball
1 tbsp Cooking oil
1 tbsp Roasted chilli paste
2 Peeled garlics
1 tsp Fish sauce
1 tbsp Oyster sauce
1 tsp Sugar

How to :
1.Chop Chinese kale into a piece
2.Clean the prawns, shell and de-vein. Remove the heads but keep the tails intact
3.Slice and mince hot chillies
4.Slice and mince garlics
5.Heat oil over medium heat and fry garlic until fragrant, followed by adding prawns and stir well
6.Season with roasted chilli paste, chilli, pepper ball, oyster sauce, fish sauce and sugar
7.Then add chopped Chinese kale and stir until soft
8.When the Chinese kale is soft, add rice vermicelli. Stir until everything is mixed
9.Transfer to a serving dish and serve while hot

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Deep-fried Chicken Joint with Green Curry Paste [ En-kho-kai Thawt Phat Prik Ka-min ]


Deep fried chicken joint is a standard dish in Thailand which can be main dish or appetizer. This recipe has adapted by using yellow ginger to dip the crispy chicken.

Ingredients :
1 cup Chicken joint
1/4 cup All purpose flour
3 Pepper ball
2 Kaffir lime leaves
1 Red spur chilli
1 tbsp Green curry
1/2 tsp Fish sauce
1/2 tbsp Oyster sauce
1/2 tbsp Cooking oil
1 tbsp Water
1/4 cup Palm sugar

How to :
1.Finely shred kaffir lime leaves
2.Slice red spur chilli into a small piece
3.Mix the chicken joint with all purpose flour
4.Heat oil over medium heat and deep-fry chicken joint
5.When it’s golden or cooked, remove from a wok and drain on sieve
6.Add 1/2 tbsp cooking oil over medium heat, then add green curry, water and palm sugar. Stir-fry until mixed
7.Season with fish sauce and oyster sauce
8.Then add fried chicken joint and stir until mixed
9.Add shredded kaffir lime leave, red spur chilli and pepper ball. Stir until everything is done
10.Transfer to a serving dish

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Stir-fried Chicken with Bell Pepper [ Kai Phat Prik Yuak]


Bell peppers are rich sources of antioxidants and vitamin C. This stir-fried chicken is very healthy, delicious with bell pepper recipes, from the food and nutrition experts.

Ingredients :
6 Bell peppers
2 pieces Chicken
1/4 tsp Pepper
3 Peeled garlics
1/2 tsp Cooking oil
1 tbsp Oyster sauce
1/4 tsp Garlics
1 tsp Bean pasted

How to :
1.Cut out the heads of bell peppers then slice into a medium piece
2.Slice the chicken into a bite-sized
3.Slightly crushed garlics and mince them
4.Preheat oil over medium-high heat and fry the garlics until fragrant
5.Then add sliced chicken and stir-fry well
6.Follow with sliced bell pepper and 1/2 cup water
7.Season to taste with oyster sauce, bean pasted, sugar and pepper. Stir until everything is mixed
8.Transfer to a serving dish and enjoy while hot

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Stir-fried Chinese Cabbage with Spicy Chicken [ Kwang-toong Phat Kai-sab Sai Prik ]


If all vegetable dishes were as easy and tasted as good as this Chinese cabbage stir-fry, we’d all be a lot healthier. There is some spicy chicken involved in this dish.

Ingredients :
3 Chinese cabbage
1/4 cup Minced chicken
3 Peeled garlics
4 Hot chillies
1 tbsp Oyster sauce
Sliced Carrot
1/4 tsp Pepper
1/4 tsp Sugar

How to :
1.Chop only Chinese cabbage leave into a medium-sized
2.Slice and mince the garlics
3.Chop and mince hot chillies
4.Heat oil over medium heat and fry garlic until fragrant
5.Then add minced chilli, followed by minced chicken and stir-fry until the chicken is cooked
6.Add chopped Chinese cabbage and add some water to make them soft and easy to stir-fry
7.Season to taste with oyster sauce, pepper and sugar
8.Lastly add sliced carrot and stir until everything is mixed and cooked
9.Transfer to a serving plate and enjoy while hot

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Stir-Fried Cabbage with Fish Sauce [ Phat Pak Ka-lum-phee ]


This is another basic Thai dish flavoured simply with fish sauce. With only cabbage as an ingredient, it’s cheap and easy to make.

Ingredients :

1/2 Cabbage
1/2 Carrot
3 Garlics
2 Chinese mushroom
1 tbsp Seasoning powder
2 tbsp Oyster sauce
3 tbsp Fish sauce
3 tbsp Cooking oil
2 tbsp Sugar

How to :

1.Cut the stem of Cabbage out and slice its into a bite-sized
2.Slice peeled carrot into a long length
3.Finely slice and mince 3 peeled garlics
4.Cut the Chinese mushroom into a small cube
5.Heat 3 tbsp cooking oil over medium heat, fry minced garlic until golden and fragrant. Follow with Chinese mushroom and stir until cooked
6.Then add slice cabbage, followed by adding sliced carrot and stir until soft
7.After it’s soft, add oyster sauce, fish sauce, seasoning powder and sugar. Then stir until it’s fixed and cooked
8.Transfer to a serving dish and enjoy while hot

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Stir-fried Flat noodle and chicken [ Phat See-Eiw Kai ]


Stir-fried Flat noodle and chicken [ Phat See-Eiw Kai ] is extremely popular as a quick street food meal in Thailand.The soft, chewy flat noodles pan fried with chicken, Chinese Kale and soy sauce, is a comfort food for many.

Ingredients :
300 grams Chinese Kale
200 grams Chicken
400 grams Flat noodle
3 Eggs
1tbsp Minced garlic
2 tbsp Oyster Sauce
1 tbsp Black soy sauce
1/2 tbsp Fish sauce
1 tbsp Sugar

How to :
1.Slice the chicken into a small piece
2.Finely cut the Chinese kale into a small piece
3.Chop and mince the garlic for 1 tbsp
4.Add the cooking oil into a wok over medium heat then add 1 tbsp minced garlic and stir them until golden and fragrant
5.Add 300 grams sliced chicken, followed by 400 grams flat noodle and stir them well
6.Crack 2 eggs into a wok and stir them again
7.Also add Chinese kale, all seasonings into a wok and stir until it’s pretty well prepared ; Turn off the heat
8.Transfer to a serving dish and enjoy while hot

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Pumpkin & Egg stir-fried [ Fukthong Phat Khai ]


Pumpkin & Egg stir-fried [ Fukthong Phat Khai ] is healthy and easy to make. This recipe is the Thai Cuisine. The main ingredients are Egg and Pumpkin. You can eat with rice or rice soup.

Ingredients :

500 grams or half pumpkin
3 Garlics
1 cup Water
1 Large egg
1 tbsp Fish sauce
1 tsp Pepper
1 tbsp Sugar

How to :
1.Peel 500 grams pumpkin, scrape off the seeds and the fibres. Then cut the pumpkin into a bite-sized
2.Finely peel and mince 3 garlics
3.Turn on a wok over medium heat then add minced garlic and stir its until fragrant
4.Add 1 cup water and wait until boiling then add the pumpkin into a boiling water. Boil until the pumpkin is soft enough [ around 15 mins ]
5.Once the pumpkin is soft, transfer the boiling water out from a wok and make a well in a middle then crack the egg right into its ; stir
6.Once the egg are cooked, transfer to a serving dish

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Stir-fried pumpkin with eggs [ Phat thai fukthong ]


Stir-fried pumpkin with eggs [ Phat Khai fukthong ] is a simple and easy Thai dish yet incredibly tasty.
It is great eaten with turmeric rice and can be eaten as a main meal with the rice.

Ingredients :

500 grams Pumpkin
3 cloves Garlics
1 tbsp Oyster sauce
2 Eggs
1 tbsp Fish sauce
1 tsp Pepper
1 tsp Sugar
1 cup Water

How to :
1.Peel the pumpkin [ If you would like to experience the joy of eating cooked kabocha skin, leave the skin on ]
2.Cut it into quarters, with the side of a spoon, scrap off the seeds and the fibres. Cut the pumpkin into 1-inch cube
3.Peel and mince the garlic finely
4.Put the oil in a wok, and set it over medium heat
5.When the oil is hot, add the garlic and stir-fry until fragrant
6.Add the pumpkin to the wok along with the fish sauce cover it with plain water and boil until the pumpkin is soft enough
7.While waiting the pumpkin soft, break 2 eggs and stir until well
8.Once the pumpkin is soft, make a well in the middle and crack the eggs right into it
9.Once the eggs are cooked, remove the wok from heat
10.Transfer to a serving dish and serve warm with rice

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Stir-fried chicken and green eggplant [ Phat Makheua Yao ]


Stir-fried chicken and green eggplant [ Phat Makheua Yao ] is a fresh vegetables stir fried in chillies and basil leafs which is a bit spicy. Serve over rice would be more delicious.

Ingredients :

2 cups Green eggplants
300 grams Chicken
2 Chillies
1/2 cup Sweet basil leaf
1 tbsp Minced garlic
1 tbsp Fish sauce
1 tsp Dark soy sauce
1/4 Chicken stock
2 tbsp Cooking oil

How to :
1.Peel green eggplant and slice its into a bite-sized
2.Slice 300 grams chicken into a medium-sized
3.Slice the chillies diagonally
4.Peel all garlics and mince them for 1 tbsp
5.Heat the oil medium heat until hot, fry minced garlic. And add chicken then stir until cooked
7.Add eggplant and 2 tbsp chicken stock and cook for further 5 minutes
8.Season to taste with fermented soy beans, fish sauce and dark soy sauce. Continue cooking for a few minute
9.Add chillies and basil leaves, bring to the boil then remove from the heat
10.Arrange on a serving dish

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