Glass Noodle Salad Recipe (Yum Woon Sen) ยำวุ้นเส้น - Hot Thai Kitchen!
A classic salad you can find in most restaurants in Thailand. Very easy to make, can be served at room temperature--perfect for a summer picnic or potluck!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Spicy Garlic Lime Pork Recipe Moo Manao หมูมะนาว | Thai Recipes
Tender pork sliced drenched in a spicy garlic lime dressing...served with fresh crunchy vegetables and topped with mint leaves. This recipe is healthy, easy and oh, so delicious! It has all the iconic flavours of Thai food: spicy, sour, sweet, and salty, but with a kick of freshness from the herbs and vegetables. The pork is simply blanched, but a technique of velveting keeps the pork super moist and tender.
Yes, you can sub chicken, beef, or seafood for the pork, but in Thailand this dish is always served with pork. It's apparently a popular drinking food...and I must say it goes so well with beer, but I think it would be great any time, with rice, on its own, or even in a taco!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Vietnamese Shrimp Cabbage Salad
This is an easy and refreshing Asian salad recipe. It is especially perfect for the spring and summer weather. It is a modified version of the traditional Vietnamese salad. This salad is bursted with refreshing aroma from the mint and rau ram, and with a nice balance of umami flavor from the fish sauce and rice vinegar. If you are looking for a delicious healthy dinner entree or refreshing a side dish, consider trying out this recipe.
Salad Recipe:
½ Cabbage (1lb)
1 red bell pepper
1 cucumber
2 small carrots
½ snap peas
½ cup of mint
½ cup of rau ram leaves (or cilantro)
½ cup of dry roasted peanuts
⅓ cup of green onion
Dressing Recipe:
3 tbsp of fish sauce
3 tbsp of rice vinegar
2 tbsp of sugar
2 tbsp of water
1 tbsp of peanut butter
2 tsp of Vietnamese chilli sauce (or sriracha)
½ tsp of garlic powder
Shrimp Recipe:
1 lb of shrimp
2 cloves of garlic
2 Thai chilli pepper
Black pepper to taste
Juice of ½ lemon
Directions
Mince garlic for shrimp, and split open Thai chili and get rid of seeds, squeeze lemon juice in a bowl for later use
Turn the stove on medium heat. Once the pan is hot, add in garlic and Thai chilli, saute for one minute then add in shrimp, saute for about 5 minutes, turn off stove, finished with some black pepper and lemon juice
Chop up cabbage, bell pepper, carrots and cucumber into thin strips, make sure to chop up the purple cabbage very fine. Remove the skins for the cucumber and chop it up in strips too. Put all salad into a large mixing bowl
Finely chop up mint and rau ram leaves and add it onto the salad mix
Add dressing ingredients aboves in a cup and mix well.
Add shrimp, peanuts and dressing into the mixing bowl of the salad, mix well and serve
Mince garlic for shrimp, and split open Thai chili and get rid of seeds, squeeze lemon juice in a bowl for later use
Turn the stove on medium heat. Once the pan is hot, add in garlic and Thai chilli, saute for one minute then add in shrimp, saute for about 5 minutes, turn off stove, finished with some black pepper and lemon juice
Chop up cabbage, bell pepper, carrots and cucumber into thin strips, make sure to chop up the purple cabbage very fine. Remove the skins for the cucumber and chop it up in strips too. Put all salad into a large mixing bowl
Finely chop up mint and rau ram leaves and add it onto the salad mix
Add dressing ingredients aboves in a cup and mix well.
Add shrimp, peanuts and dressing into the mixing bowl of the salad, mix well and serve
Music Credit:
Wanderlust by Scott Buckley | scottbuckley.com.au
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Attribution 4.0 International (CC BY 4.0)
Sparks by Chaël |
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Creative Commons Attribution 3.0 Unported License
Do you crave noodles? 10 minute spicy garlic noodles
#shorts #noodle #spicy #garlic #chilioil
3 Thai Spicy Dipping Sauces/Table Sauce You Should Try - Prik Nam Pla, Nam Jim Seafood, Nam Jim Jaew
3 Thai Spicy Dipping Sauces/Table Sauce that you should try at home.
Comparing to western cuisine, we don’t have as many sauces.
But these few sauces are more than good to go with almost anything.
It will be super handy on your BBQ days or BBQ dinner party.
Meats, seafood, these sauces and don't forget A LOT of fresh vegetables to go with.
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If you can’t get a certain ingredient/s from an Asian store, almost every ingredient I use in the recipe is available on Amazon ????
• Palm sugar :
• Seedless tamarind chunk :
• Squid Fish Sauce : (*In the video I use Tipparos brand, which is not available on Amazon, but Squid is also the brand I use when available)
• Raithip Thai Chili flakes :
DISCLAIMER :
Some links found in the description box of my videos may be affiliate links, meaning I will make small commission on sales you make through my link. This is at no extra cost to you to use my links/codes, it's just one more way to support me and my channel! :)
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???? Prik Nam Pla - Thai Chili Fish Sauce Recipe
- 2 tbsp Lime Juice
- 2 cloves of Garlic
- 2-3 Thai chilis
- 4 tbsp Fish Sauce
- 1/2 tsp Sugar
???? Nam Jim Seafood - Thai Seafood Dipping Sauce NO Fish Sauce Version
- 1 tbsp Palm Sugar
- 1/3 cup Warm Water
- 4 tbsp Lime Juice
- 2 tsp Salt
- 5 cloves Garlic
- 1 cup Coriander
- Chili as you like
*NOTE : You can either blend as shown in the video or pound with mortar & pestle
Another Version with Fish Sauce [ See : ]
???? Nam Jim Jaew - Thai Spicy BBQ Dipping Sauce with Tamarind
- Fish sauce 3 tbsp
- Tamarind juice 2 tbsp
- Lime juice 1 tbsp
- Palm sugar 1/2 tbsp
- Chili powder 1 tbsp
- Ground toasted rice 1 tbsp**
- Red onion
- Freen onion
- Coriander
**How to Make Ground Toasted Rice :
And if you don't have tamarind, I also have another Nam Jim Jaew recipe that you can use only limes as well :
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???? Menu Information :
〽️ Prik Nam Pla (Thai Chili Fish Sauce)
- Every Thai Street Food restaurant has this sauce on the table. This one is not a dipping sauce, it’s more like a table sauce which we use to enhance the flavors of the dish. Some areas in Thailand might call it Nampla Prik instead of Prik Nampla. Both are the same and straightforward meaning. Prik = Chilis and Nampla = Fish sauce in Thai. Like salt and pepper in the west, it’s always good to have this with Thai meals.
〽️ Nam Jim Seafood (Thai Spicy Seafood Dipping Sauce)
- Even though we call it a Seafood Dipping Sauce, as you can see in the video, I even dipped with grilled pork belly. It’s so good with the seafood from it’s spicy, sweet, salty and sour. But also good to go with ANYTHING even vegetables. The main character of this sauce is sharpness yet mellow. All the taste elements are so clear so you’ll have a perfect combo in one dip.
〽️ Nam Jim Jaew (Thai Spicy BBQ Dipping Sauce)
- Good with any BBQ you’re planning to have. Beef, pork, chicken, lamb, etc. Not for seafood in my opinion, it’s not as light and fresh. Comparing to wine I’d say this one is the red and seafood dipping sauce is the white. Special character of this sauce is ground toasted rice(check out the link above).
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???? WHAT TO PAIR UP WITH THIS MENU :
○ 3 Thai Spicy Salads -
○ Crying Tiger Beef (Thai Beef BBQ Marinade) -
○ How to Make Som Tum (Green PApaya Salad) WITHOUT a Mortar&Pestle -
○ How to Cook Sticky Rice in a Microwave -
○ Thai Street Barbecued Chicken -
▶️ RECIPES BY THE PLAYLISTS :
○ Thai Dipping Sauces & Condiments
○ Non-Spicy & Mild Spicy Thai Recipes
○ Thai Recipes - Chicken
○ Thai Recipes - Pork
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???? SUBSCRIBE for more recipes :
???? For Business Inquiries, please contact PAM
E-mail : thaigirlinthekitchen@gmail.com
???? TIMECODES ????
0:00 - Intro
0:27 - Prik Nam Pla (Thai Chili Fish Sauce)
3:57 - Nam Jim Seafood (Spicy Seafood Dipping Sauce)
7:43 - Nam Jim Jaew (Spicy BBQ Dipping Sauce)
#Thaidippingsauce #Thairecipe #Thaigirlinthekitchen
Pomelo Salad Recipe (Yum Som-O) ยำส้มโอ - Hot Thai Kitchen!
Pomelo is like a giant, sweet grapefruit. When you get a good pomelo..few things are more refreshing and invigorating to eat! It's also the perfect candidate for this beautiful, light salad, and I waited a long time to make this recipe cuz I wanted to make sure I am in Thailand where pomelos are the best in the world!
In this video I also show you how to peel a pomelo! It's a massive fruit so it is intimidating to many people, and tons of Thai people (including me) often buy pre-peeled ones just for convenience. But once you know the trick, it's really not hard, just takes a bit of time! And FYI, peeled pomelo segments will keep in the fridge for at least a week or 2, so after I peel the whole thing, I just stick them in a well sealed container in the fridge, et voila, ready-to-eat delicious pomelo in the fridge for days!
MORE THAI SALAD RECIPES:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes