Thai Noodle

The menu choice for many Thais. Everywhere in Thailand there are shops selling noodle soup.Thai noodles style.


Pad Thai (Thai Fried Noodles)


yen dtaa foh(Pink Seafood Noodles )




raat naa /rad nha(Noodles in thick gravey )



pat see iw (Fried noodles in soy sauce)

ba mee gieow(Egg noodles with wontons )

Chao Kuay( a kind of Chinese vegetable jelly black in color)

In Thailand Chao Kuay Cha Kang Rao are extremely popular street drink among young students and thai people.This one was only 10 baht

Loog Chin Ping (Thai toast meatballs)

Grilled meatballs on sticks are extremely popular street snacks among young students. After school, and whenever there's a school fair, you'll see hordes of kids walking along with look chin ping in their hands. Yet an appetite for the (usually pork or beef) meatballs is not exclusive to youngsters, the toothsome treats are well-loved by adults of all ages. Though very easy to prepare, top-quality look chin ping is becoming more and more difficult to find nowadays.

Khao griap bpak mor

Khao griap bpak mor or Kanom bpak mor is healthy menu because it low fat and Thais like to eat it with fresh vegetable. In addition ,The selenium in garlic not only helps prevent heart disease, but also provides protection against cancer and heavy metal toxicity.

Khanom Krok

Another one of my favourite street food snacks has to be khanom krok. This can be loosely translated into English as Coconut Pudding. It is basically a mixture of flour batter and coconut cream cooked in a pan over a charcoal fire. You can find them in most places around Thailand with the same basic recipe.

Ingredients (bottom layer)

1 cup rice flour

2 cups water

1/3 cup steamed (cooked) jasmine rice

1/2 cup grated, dried coconut (available in the baking section of most supermarkets)

1/2 teaspoon salt

Ingredients (topping)

1 cup coconut cream
1/2 cup sugar
1.5 teaspoon salt

1 green onion (scallion) chopped (optional)

Method (bottom layer)

Mix 1 cup rice flour with 1 cup water in a bowl. Mix well, and let it sit for at least an hour (overnight is ok). In a blender, mix 1/3 cup cooked jasmine rice with 1/2 cup grated coconut, add the salt, then and add 1 cup water. Blend together until finely mixed. Pour this into the bowl of rice flour and water that's been sitting. Mix well by hand. Set aside.Method (topping)Mix coconut cream, sugar and salt in a bowl until dissolved. If you decide to use green onion, add it now.Cooking the Khanom KrokThe video below is an excellent way to learn the method of cooking khanom krok. Heat the khanom krok pan over medium heat, and brush with vegetable oil when hot. Using a spoon (our Thai spoon, with sharp edges and made of stainless steel, works perfectly), add the bottom layer mixture into each hole so it's about 2/3 full. Wait a moment, then pour about 2 teaspoons of the topping mixture into each hole to fill it up. Cover the pan with a lid (any lid will do, just set it on top of the pan), and cook until the cups turn slightly brown and crisp around the edge (about 8-10 minutes, or a bit more). Remove each cake, and serve warm. Usually the cakes are served as two (one placed on top of the other as shown below).

Khanom Maprao Gaew(Shredded and Dried Coconut Glazed with Sugar)

Khanom Maprao Gaew

Ingredients
3 cup overripe coconut
3 cup coconut palm sugar


Methods
1. Scrape the coconut. Make it long with about 1cm. wide.
2. Simmer the coconut palm sugar until it's dissolved.3. When it's boiling, add scraped coconut. Mix well.
4. When it's getting to dry. Remove it to a tray.
5. Use fork to roll it as big as one bite. Leave it until the sugar is dry and stick to the coconut. Do the same thing with the rest.
If the coconut doesn't get solid later, that means you took too short time on simmering.

Khanom Kai Hong (fried dessert balls like doughnuts almost)

Khanom Kai Hong

Ingredients
3/4 cup lime water
1/2 cup steamed and mashed pumpkin
3 cups sticky rice flour
1 and 1/2 cup rice flour
1 tbsp. salt1/2 cup coconut milk
1/2 cup sugar
3 cups mung bean (steamed and grounded)
1 bottle of vegetable oil

Stuffing
1/3 cup vegetable oil2 tbsp. minced onion
1 tbsp. pepper
1 tbsp. minced coriander roots

Sugarcoat
1 and 1/2 cup sugarWater Cooking

Methods
1. Mix two kinds of flour altogether. Knead it with pumpkin and gradually add lime water and milk while you knead it.
2. Knead it very well and make a ball of 1 inch size.
3. Now make the stuffing.
4. Ground coriander roots, onion and pepper very well. Heat the pan and add vegetable oil in it. Fry until the mix turn yellow.
5. Add mung bean, which is already cooked and mashed, in the pan. Mix well.
6. Next, add sugar and salt. Stir it until the stuffing get dry and you can make a ball from it.
7. Roll it into a ball, a little smaller than the first ball you made from flour.
8. Flatten a flour ball. Place stuffing in the middle and wrap it into a ball again. Make sure you don't see the stuffing when you finish.
9. Deep fry in hot vegetable oil. Remove when it turns to yellow.
10. Mix sugar with water. Boil it until the syrup gets very thick. Dip the fried ball into it and remove it to the tray.
11. When it's dry, you will see the white sugarcoat. Leave it cool off.