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The agency has posted 11 "authentic" recipes for tom yam kung (nam sai), tom yam kung (nam khon), pad thai, Massaman curry, kaeng khiao wan (green curry), kaeng lueang (southern Thai sour curry), golek chicken sauce, khao soi, sai ua (northern Thai sausage), nam phrik num (green pepper chili paste), and nam phrik ong (northern Thai chili paste ...
Nam chim or nam jim (Thai: น้ำจิ้ม, IPA: [ná (ː)m tɕîm]) is Thai for "dipping sauce". It can refer to a wide variety of dipping sauces in Thai cuisine, with many of them a combination of salty, sweet, spicy and sour. Nam chim tend to be more watery in consistency than nam phrik (Thai chili pastes). Although Sriracha sauce is ...
Nam phrik (Thai: น้ำพริก, pronounced [ná (ː)m pʰrík̚]) is a type of Thai spicy chili sauce typical of Thai cuisine. Usual ingredients for nam phrik type sauces are fresh or dry chilies, garlic, shallots, lime juice and often some kind of fish or shrimp paste. In the traditional way of preparing these sauces, the ingredients ...
Namkhaeng sai. Namkhaeng sai (Thai: น้ำแข็งไส, pronounced [nám.kʰɛ̌ŋ sǎj]) is a Thai version of shaved ice or snow cone. It is also known as wan yen (Thai: หวานเย็น) or chamba (Thai: จ้ำบ๊ะ). Namkhaeng sai is simply shaved ice in a bowl, poured on top with sweet syrup and condensed milk ...
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.
In Central Thailand, nam tok is mainly a spicy soup stock enriched with raw cow blood or pig's blood. Blood is often used in Thailand to enrich regular noodle dishes. One of the most popular variants of the nam tok noodle soup is known as kuai-tiao mu nam tok. It includes broth, blood, noodles, bean sprouts, pieces of liver, pork, dumplings ...
Khanom chin or Khanom jeen (Thai: ขนมจีน, pronounced [kʰā.nǒm t͡ɕīːn]) are fresh, thin rice noodles in Thai cuisine which are made from rice sometimes fermented for three days, boiled, and then made into noodles by extruding the resulting dough through a sieve into boiling water. Khanom chin is served in many kinds of stock ...
Pla ra (Thai: ปลาร้า, pronounced [plāː ráː]), similar to padaek in Laos, is a traditional Thai [1] seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months. [2][3] Fermented fish seasoning are commonly found in Cambodian, Lao, Mon, Thai and ...