Hoi Thod (fried mussels)

Ingredients
10-15 green mussels
1 egg, beaten
2 tablespoons tapioca flour
1 tablespoon rice flour
1 tablespoon limewater
1 tablespoon minced garlic
1 tablespoon fish sauce
1/2 teaspoon sugar
1 tablespoon soy sauce
1/2 cup bean sprout
1/2 teaspoon pepper powder
1 tablespoon scallion, chopped
3 tablespoons water
cooking oil
coriander leaves (for garnishing)

Dipping Sauce :
Mix all below ingredients in a small pot and heat it until boiling. Remove and set aside. 1/4 cup chili sauce
1/2 tablespoon sugar
1/4 teaspoon salt
2 tablespoons white vinegar
2 tablespoons water
Methods
1. Wash green mussels with clean water. Then scald it in boiling water. Remove and drain. Then remove shell, and set aside.
2. In a medium-sized bowl, add tapioca flour, rice flour, limewater and water together. Stir until mixed well.
3. Heat oil in a fry pan until hot. Pour in the flour mixture in the pan and add the green mussels over the mixture. Do not stir or try to flip it until nearly cooked.
4. Pour beaten egg over the mixture. Fry until the mixture is golden brown. Then turn it over to another side and fry until cooked. Remove from heat and transfer to a serving plate.
5. Heat oil in a fry pan until hot. Add garlic and stir until fragrant. Then add bean sprouts, scallion, soy sauce and sugar. Stir until cooked well then transfer to a serving plate (besides fried mussels).
6. Sprinkle with pepper powder and coriander leaves. Serve immediately with dipping sauce.

Pad See Eel(Make Noodles Fried in Soy Sauce)

This is a delicious stir-fried Thai noodle dish. It is basically noodles stir-fried with soy sauce- sounds kind of plain, but it is truly delicious.

Ingredients

8 oz of meat (beef, chicken, pork, or seafood)

8 oz noodles of your choice (normally fresh rice noodles are used)

1 tablespoon sugar

1 tablespoon oyster sauce

3 tablespoons soy sauce

1 cup broccoli cut or Chinese kale (Chinese broccoli)

1-2 eggsAdditional

Ingredients for marinade of meat.

2-3 cloves of garlic, crushed

1 tablespoon oyster sauce

1 tablespoon cornstarch

1 tablespoon rice wine1 tablespoon palm sugar

1 tablespoon sesame oil

1 teaspoon black pepper.

Methods

1. Slice the meat into bite sized pieces then marinade it in recipe described above for 1 hour .

2. Prepare your noodles. If they are fresh, you do not need to do anything, but if you are using dry noodles, you will need to soak them in water for 15 or so minutes until they are soft.

Directions:

You will need a medium or large size skillet or wok.

1. Grease the wok with a small amount of oil, stir-fried noodle while you put soy sauce until it turn to have a light dark color of soy sauce, then set aside.

2. Grease the wok again with small amount of oil, put the eggs in and lighty stir-fried, not well done then put the noodle in, stir-fried until it in a good mixed. Set aside for second time.

3. Grease the wok for the last time with the oil of your choice, and then cook the meat until it is almost done. Then add in the vegetable stir-fried for a while then add in the noodle and the rest of the ingredients, and stir-fry for about 2 minutes.Some may cook it in a easy way like put everything in the wok at the same time, but I can tell you that the taste will be different from my way of cooking. Try it.

Som Tam Thai(Green Papaya Salad)

Som Tam (Green Papaya Salad)
Folks in the northeastern areas may call it som tam thai to distinguish it from the som tam in which pla ra is an ingredient. Central Thai som tam often has dried shrimps and peanuts. som tam isaan or sometimes known as som tam laaw may not need shrimps and definitely no peanuts. Isaan som tam (northern style) tastes more sour and salty while the Thai som tam more sweet. Both should be hot.The picture to the left is Som Tam at a restaurant in Thailand. This version was incredibly hot and spicy! It is made with julienne strips of green papaya, prik ki nu (fiery Thai chiles), kratieum (garlic), raw crab, prik chi fa daeng (Thail jalapeño chiles), nam pla (fish sauce), long beans, Nam Manao (lime juice), and ma kua teet (tomato).-clay

Watch this great video about making Som Tam from Enjoy Thai Food.
About 2 cups shredded green papaya

2 tablespoon fish sauce

1 ½ tablespoon palm sugar, if not available can substitute it with regular sugar

3 tablespoon lime juice

½ cups tomato, wedged

1/3 cup dried shrimp

¼ cup peanuts10 green chilli

5 cloves garlic

Use motar and prestle to crush the chilli and garlic, add shrimps, continue crushing, add sugar, continue beating with the prestle, add the papaya, beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat, beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat,,... you may need to add either sugar, fish sauce, or lime. The final taste on the balance between sweet, (pepper) hot, salty, and sour. Serve with vegetables (cabbage, sting bean, napa,..) Many northern or northeastern Thais like to eat it with sticky rice.

Green papaya has a very mild, almost bland, taste, but it is the medium through which robust flavor ingredients take body and form. It picks up the hot, sour, sweet and salty flavors, giving them a unique crisp and chewy texture unlike that of any other vegetable. When made into salad, you wouldn't know that it was mild and timid; you remember it only as bold and spicy.
Unripe papayas are readily available in various sizes and shapes during the summer at many Asian markets. Select one that is very firm with shiny green peel suggesting that it is as freshly picked as possible. Any very firm unripe green papaya can be used for the recipe, ranging from the small Hawaiian papaya to the huge Mexican variety. The important thing is that it should be unripe - the flesh still light green, almost white, in color after it is peeled. Select the firmest one you can find. Even green fruits will eventually ripen and turn soft if allowed to sit around for some time.
There are many ways to make green papaya salads, with varying degrees of hotness, sourness and sweetness. The hottest salads are probably made in northeastern Thailand and Laos where they are eaten with barbecued chicken and sticky rice as a staple food of the populace. There, the salads are made by bruising julienned green papaya with garlic and very hot bird peppers in a large clay mortar with a wooden pestle, then seasoning with lime juice, fish sauce and other flavorings.

Som tam poo.

Thai people like to eat it with sticky rice,Lab ,Gai yang( roasting chicken)and fresh vegetable( sweet basil, cabbage,cucumber, etc).

Khanom Kao Neeo Dang(Red Glutinous Rice)

This is a popular dish popular during the Songkran festival. The main ingredients are sticky rice, palm sugar and sesame seeds. It is a bit tough to eat and is a bit like caramel. It reminds me of another Thai dessert called kalamae. This one was only 10 baht.

Khanom Puak Kuan

Our dessert today was Khanom Puak Kuan. There are two different kinds as you can see in this picture. The brown one is a taro pudding and the yellow one is made from mung bean. These are cooked first and then it is combined with a mixture made up of coconut cream, palm sugar and salt. I had to try quite a few before I could decide which one I liked more. In the end I went for the taro. Fiften of these cost only 20 baht.

Khanom Namdokmai

Steamed Thai dessert made of mixture of flours and syrup, NO artificial colours added
Method

Khanom Kong (Kong Snack)

Khanom Kong is dedicated as ornaments.