Tag Archives: Mee Kathi

Thai Noodles EP2

       Thai Noodles are a type of Chinese dish made with rice flour. It is blanched in boiling water, then drained and cooked with various condiments and meats. There are two kinds of noodles: water noodles and dry noodles. People usually eat with chopsticks, but they can also use a fork and spoon if they prefer. Noodles were thought to have first appeared during King Taksin’s reign. Thailand was in contact with many foreigners at the time, and the Chinese had brought noodles to eat on the boat. They used boiled broth, pork, vegetables, and condiments to make it. At the time, it was considered the pinnacle of Thai culture. Thai introduced noodles into a variety of dishes, and they quickly became popular throughout the country.

Thai Noodle

Kuay Jap (Rice Noodles Rolls )

Thai Noodle

       7) Rice Noodles Rolls or Kuay Jap, According to Chinese legend, Kuay Jap was prepared during the war for the Chinese military of the Ming dynasty. The emperor appointed “Xi Ji Kuang” as the general to defeat the pirates in southern China (between 1911 and 2187, or 276 years). He established the most important thing for the military, which is food supplies that are mobile, comfortable to eat, and sufficient for every soldier. Xi Ji Kuang walked through the kitchen that night. He saw the head chef mix the flour with hot water and then pour it into the pan’s side. As a result, the rice sticks together as a sheet and must be dried before cooking. To prepare the recipe, tear it into small pieces, then bring it to a boil and season with soy sauce, sesame oil, and coriander. He was blown away by the taste of the menu because it was simple and delicious. The menu provided a strong incentive for him to create the best military recipe. He made the new one after the night by combining various meats, offal, and Chinese herbs. Thus, “Kuay Jap” appeared for the first time, becoming a popular dish throughout China and spreading to many Asian countries, including Thailand.  The nutrition of the recipe: The weight is 553g. It contains 368 kcal of energy, 21.6 g of protein, 46.9 g of carbohydrates, and 10.4 g of fat. Salt, sodium, cholesterol, vitamins, saturated fat, unsaturated fat, sugar, and fibers are among the other ingredients. The dish is easily available throughout Thailand at a reasonable price and of high quality. The best price for street food restaurants or food courts in department stores is around 25 – 55 Bath, but it can be higher in luxuries restaurants.

Kuay Teow Kua Gai (Fried Noodles with Roasted Chicken )

Thai Noodle

      8) Fried Noodles with Roasted Chicken or Kuay Teow Kua Gai, “Kuay Teow Kua Gai” is a Thai noodle dish influenced by Southern Chinese cuisine. The menu consists of noodles, egg, chicken, and bringing the noodles to be roasted in the pot’s porridge with other ingredients, resulting in new food. The food evolved from dry porridge with chicken. When the time came, a portion of new food was created by roasting noodles in a pot in the same way as porridge, cooking with soy sauce only then adding the other ingredients like porridge. Although Kuay Teow Kua Gai and Pad See Ew are similar, the color of the two dishes differs because Pad See Ew uses black Soya sauce. Nowadays, Kuay Teow Kua Gai noodles are roasted in a pan with new ingredients such as crispy squid, egg, and shrimp. There are some side dishes available, such as chili sauce and white cabbage. Some restaurants have unique characteristics and names, such as Roasted Noodles, Roasted Seafood, Chicken, Baked eggs, and so on. It contains 602.5 kcal of total energy, 55.2 g protein, 58.2 g carbohydrate, and 18 g fat in 1 serving.

Goong Aob Woon sen (Shrimp Potted with Vermicelli )

Thai Noodle

       Braised chicken wings with bitter gourd noodles, the noodle soup is made from Chinese medicine stew and Thai herbs, which are mixed together and simmered all day. Without any additional cooking, the soup’s aroma and mellow flavor are concentrated. For carefully selected chicken meat and drumsticks, cut into large pieces and boil until extremely tender, stew it on low heat all day, and the chicken meat will melt into the mouth easily and deliciously. This type of noodle is eaten with stewed sliced bitter gourd and requires some fresh bitter gourd and bean sprouts as a side dish. The benefit of bitter gourd: Aids in the strengthening of the immune system and the protection of cells from the destruction of various carcinogens. Improves appetite, eyesight, bone and tooth strength, and diabetes healing. Helps lower blood sugar levels, aids in blood purification, has antiviral and cancer properties that stimulate liver function, and has a mild laxative effect.

Kanom cheen Nam ya (Curried Fish Sauce with rice noodle )

Thai Noodle

      10) Curried Fish Sauce with rice noodle or Kanom cheen Nam ya, Kanom Cheen Num Ya is a Mon specialty. The Mon Kingdom was once powerful and had clout with neighboring countries. The Mon dish Kanom Cheen Num Ya was modified by Burma and Thai, but they were preferred differently. Burmese people prefer thick sauce (Nam Ya), so soft banana stalk is added to the sauce, whereas Thai people prefer fish, so shredded fish meat is added to the sauce.

Rice noodles can be divided into 2 types

       (1) “fermented Rice Noodles” is a type of rice noodle popular in the northeast. It has a dark brownish color, a gooey and soft texture, and can be stored for a longer period than fresh rice noodles. Fermented rice noodle is made using a traditional method that only uses hard rice species such as Leb Meu Nahng111 and Pin Gaew 56. The harder the rice, the stickier the fermented rice noodles. Furthermore, they only use natural water to make it because they believe that using tap water will make the noodle less sticky.

Thai Noodle

      (2) “fresh rice noodles” are made by mixing rice flour and are larger than Fermented rice noodles. It is white in color, unlike fermented flour, and is more water-absorbing, softer, and less sticky than fermented flour. The method is similar to fermented rice noodles, but it is simpler to produce because the rice does not need to soak for several days. However, the type of noodle cannot be stored for an extended period of time. Kanom Cheen Num Ya is a nutrient-dense food. The dish contains carbohydrates in the form of rice noodles, protein in the form of fish, and a variety of vitamins in the form of vegetables that are beneficial to the excretory system. Not only does the fingerroot help to reduce fish odor, but it also has anti-aging and anti-bacterial properties. It contains 525.7 kcal of total energy, 31.1 g protein, 58 g carbohydrate, and 18.4 g fat in 1 serving.

Rice Noodles in each region of Thailand

       Kanom cheen Nam ya is a common menu that can be found almost anywhere in Thailand. It has a hot spicy taste that is a basic flavor in Thailand that foreigners should try because it contains a lot of nutrition from Thai herbs. The price of the dish is reasonable, ranging between 30 and 100 Bath depending on the quality of the ingredients and the type of restaurant

Thai Noodle

       Central Thailand: Rice noodle is commonly consumed in Central Thailand with chili paste, coconut milk in red curry, and hot Thai curry. Served with fresh vegetables, boiled vegetables, and fried vegetables as side dishes.

Khanom Jeen Nam Ngiao

       North region: There is a popular cuisine known as “Northern Thai Pork Curry or Khanom Jin Nam Ngiao,” which consists of dried red cotton tree flowers as the main ingredient and is served with side dishes such as pork rind, Khao Kan Jin, and vegetables.

Thai Noodle

       Northeastern region: Locals frequently consume Curried Fish Sauce, which is made by combining pickled fish and fingerroot in the manner of a central region recipe. The locals refer to rice noodles as “Khao Poon.” When rice noodles are combined with papaya salad (som tum), the dish is known as “TumSuao,” and it is a popular recipe in the northeast.

Thai Noodle

       South region: Rice noodle is popular with “steamed fish with curry paste or Ho Mok,” hot tea, and hot coffee. Some provinces eat rice noodles with “Tod-Mun Pla-Krai (Fish Cakes)” for dinner, while others, such as Nakhon Si Thammarat, eat rice noodles for breakfast with “Rice Salad with Shrimp or Khao Yam”. The southern recipe includes turmeric rather than fingerroot, as it does in the central region. If eaten with curry, it is only a “Fish Organs Sour Soup or Kaeng Tai Pla.”

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Pad Mee Korat (Korat’s stir-fried noodle )

Thai Noodle

       11)Korat’s stir-fried noodle or Pad Mee Korat, Pad Mee Korat is a Nakhon Ratchasima province specialty. It appears to be similar to pad Thai, but it is not.  Pad Thai uses thin noodles, whereas Pad Mee Korat uses its specialty noodles, known as “Korat noodles.” The next distinction is that the recipe does not include eggs and contains fewer ingredients than Pad Thai, such as dried shrimp, beans, and tofu. There was a lot of rice cultivation in Nakhon Ratchasima in the past. As a result, rice has been modified to produce rice vermicelli. And, to keep rice vermicelli form for a longer period, it should be dried. It is now a well-known ingredient. In Nakhon Ratchasima, this dish is still very popular and widely consumed. Because most people enjoy eating Pad Mee Korat with Som Tum, which is considered a complementary food. Nutrition of Pad Mee Korat: The dish contains carbohydrates, which provide energy. Bean sprouts and spring onions contain vitamins, and tamarind juice boosts your immune system and makes your skin look brighter and younger. Ingredients: 120 g bowl rice noodle, 1 teaspoon chopped garlic, 1 tablespoon chopped shallot, 30 g 1 cup Water, 2 tablespoons vegetable oil, 1 tablespoon Tamarind juice, 1 teaspoon Black soy sauce, 1 teaspoon Pepper, 1 tablespoon Bean paste, 2 tablespoons Fish sauce, 2 tablespoons sugar, 1 tablespoon Tamarind juice, 1 teaspoon Black soy sauce, 1 teaspoon Pepper Sliced bean sprouts and spring onions.

       Pad Mee Korat is easily found, particularly in Northeastern or street food restaurants, which are popular among Thai and foreigners because the taste is sweet and slightly spicy, which suits everyone, and the price is reasonable, ranging from 35 to 100 Bath depending on the type of restaurant.

Mee Kathi (Stir-fried noodles with Coconut milk )

Thai Noodle

       12)Stir-fried noodles with Coconut milk or Mee Kathi, Mee Kathi is a stir-fried noodle dish with a sour, spicy, and sweet sauce. It is a well-known dish in Singapore and Malaysia. The recipe is simple to prepare by combining thin rice noodles and other raw materials and stir-frying them with the original sauce. As a result, the menu is quick to prepare, simple to cook, and simple to eat as individual dishes. Previously, the thin rice noodle was only red from the tomato. However, the dish has been constantly improved. Until recently, Thai began adding Yentafo sauce (fermented bean curd) to the recipe to give it a beautiful pink color that can incentivize people to try it. This menu can be found at a variety of events that are used to welcome guests, particularly auspicious ceremonies. People in all provinces provide menus to guests at a variety of events. It appeared frequently until they dubbed it “reception menu.” Each region will have its distinct recipe.

Nutrition of Mee Kathi: Protein, vitamins, and minerals are included in the recipe. It can help prevent colds and has a high fiber content, which helps the digestive system. Additionally, it can aid in the removal of toxins from the body, the relief of indigestion, the expulsion of air, and the treatment of constipation. 1 dish contains 487 kcal of total energy, 7.5 g protein, 69.7 g carbohydrate, and 18.7 g fat.

Ingredient: 200 g thin rice noodles, 1 tbs chopped garlic, 1 tbs Soybean paste, 4 tbs tomato sauce, 1 tbs fish sauce, 2 tbs sugar, 1 tbs tamarind concentrate, 14 cup water, 2 tbs Soybean oil for cooking, 2 eggs medium size, 1 tbs fish sauce, 1 tbs water, 1 tbs soybean oil. As a side dish, prepare fresh vegetables such as bean sprouts and Chinese chives and top with chili pepper, coriander leaves, and lime.

Kuay Teow Lord (Rice Noodles Roll with Bean Sprout )

Thai Noodle

       13) Rice Noodles Roll with Bean Sprout or Kuay Teow Lord, Kuay Teow Lord comes from China. Noodle flour is made from grains such as wheat flour, rice flour, corn starch, and tapioca starch, and is commonly used to make noodles in China. Thais know Kuay Teow Lord from a dish called “Saho Fan or 沙河粉/河粉” which is made by steaming rice flour until it becomes a thin sheet. The noodles are then cut into strips and stir-fried, as is common in Guangdong Province. Cantonese people will eventually steam this type of noodle, then wrap it and stuff it inside with shrimp, Tofu, filling and rolling until a tube is formed, and then cut into pieces. Consumed with a dip made from a mixture of dark and white soy sauce. It was known as “Chong Fan” or “Hong Kong Noodles Roll.” When this menu became popular in Thailand, the recipes and ingredients were altered to include local ingredients such as minced pork, shiitake mushrooms, chopped bamboo shoots, bean sprouts, chopped taro, chopped radish, and chopped tofu. The cuisine is known as “Kuay Teow Lord” and was popular until recently. Nutrition: Total energy 390 kcal, 22.4 g protein, 48.2 g carbohydrate, 11.9 g fat all in one place. Ingredient: 200 g. Large Strip Noodle, 1 Cup of Bean Sprout, 300 g. Streaky Pork, 4 Cloves Garlic (smashed), 1 1/2 Tbsp. Brown Sugar, 1 Tbsp. Oyster Sauce, 1 Tbsp. Soy Sauce, 1 Tsp. Fish Sauce, 1 Sheet Yellow Tofu, Chopped Scallion, Coriander, 2 Coriander Root,2 Tbsp. Black Soy Sauce, 2 Tbsp. Fried Dried Shrimp, 1 Tbsp. Sweet Radish, Pepper.

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Thai Noodles EP1

       Thai Noodles are a type of Chinese recipe that is made from rice flour. It is blanched in boiling water before being drained and cooked with a variety of condiments and meats. Noodles are classified into two types: water noodles and dry noodles. People always use chopsticks as a tool for eating, but they can also use a fork and spoon if they prefer. It was assumed that noodles first appeared during King Taksin’s reign. At the time, Thailand was in contact with many foreigners, and the Chinese had brought noodles to eat on the boat. They made it with boiled broth and pork, vegetables, and condiments. It was considered the cutting-edge of Thai culture at the time. Thai brought noodles to cook a variety of dishes, and it became popular throughout the country.

Thai Noodle

Noodles are classified into four types

Thai Noodle

1) Rice vermicelli, also known as “Mee Khao” or white noodles in order to distinguish it from egg noodles, which are yellow. A long, slender line made from rice flour. Mee Khao is made using machines, and before it was cooked, it is immersed in water to soften it.

Thai Noodle

2) Thin rice noodles, also known as small noodles, are more popular than rice vermicelli. It was cut into bite-sized pieces for easy consumption. It will be tougher than other noodles after blanching. It is frequently used to make Pad Thai and Boat Noodle

Thai Noodle

3) Big flat noodles are 3-4 times wider than thin rice noodles and are much easier to eat. It is frequently used in the preparation of fried noodles, stir-fried chicken, soy sauce, yen ta fo, and fried noodles (Rachna).

Thai Noodle

4) The shape of the Chinese roll noodle is a square or triangular disc. When it is brought to a boil in hot water, it forms a tube.

Thai Noodle

       Rice noodle is made from rice flour and has the appearance of small white noodles that are soft and smooth. It is commonly used as a rice substitute, consumed with various curry sauces, or served with other foods. The process of making rice noodles has been Thai people’s wisdom since the Ayutthaya period. It was previously widely used as a welcome meal for guests at various events. It is still used as a food for all festivals and events today. This includes becoming a popular food to eat in place of rice at any time.

Type of Thai noodles

Thai Noodle

Boat Noodle

Thai Noodle

        1)Boat Noodle is a type of Thai noodle with a strong flavor similar to strewed beef noodles and a distinct taste. Because it contains unique ingredients such as dark soy sauce and tofu. It also incorporates cow or pork blood and salt into the noodles. The most well-known Boat Noodle in Thailand is found in Pathum Thani Province, in the Rangsit area, where a large canal runs through, making it ideal for boat trading in the past. The nutrition information: Carbohydrates are present in all types of noodle lines. Which is classified as rice as energy for the body, Protein can be obtained from meatballs, minced pork or beef, fish, offal, that the body creates growth and repair the worn parts. Vitamins and minerals found in vegetables such as kale and morning glory help the body function normally and build immunity. Fried garlic provides fat and has high-fat energy.

Tom yum noodles (Spicy Thai Noodles)

Thai Noodle

       2) Spicy Thai Noodles (Tom yum noodles), the flavor of Spicy Tom Yum Noodles comes from a combination of sour, salty, spicy, and sweet flavors, which is a popular combination among Thais. This menu is served without the scent of herbs, but with chili powder, vinegar or lime juice, fish sauce, and sugar instead. Total energy and nutrition information: Tom Yum Noodle 1 contains total energy of 200.5 kcal, protein 17.6 g, carbohydrate 24.3 g, and fat 3.3 g. There are many nutrients such as sodium, cholesterol, vitamins, saturated fat, unsaturated fat, sugar, and fiber.

Braised chicken wings with bitter gourd noodles

Thai Noodle

       Braised chicken wings with bitter gourd noodles, the noodle soup is made from Chinese medicine stew and Thai herbs, which are mixed together and simmered all day. Without any additional cooking, the soup’s aroma and mellow flavor are concentrated. For carefully selected chicken meat and drumsticks, cut into large pieces and boil until extremely tender, stew it on low heat all day, and the chicken meat will melt into the mouth easily and deliciously. This type of noodle is eaten with stewed sliced bitter gourd and requires some fresh bitter gourd and bean sprouts as a side dish. The benefit of bitter gourd: Aids in the strengthening of the immune system and the protection of cells from the destruction of various carcinogens. Improves appetite, eyesight, bone and tooth strength, and diabetes healing. Helps lower blood sugar levels, aids in blood purification, has antiviral and cancer properties that stimulate liver function, and has a mild laxative effect.

Yen Ta Fo (Noodles with seafood soup and red sauce)

Thai Noodle

       4) Yen Ta Fo or Noodles with seafood soup and red sauce, there are two Yentafo recipes: traditional and seafood tom yum, with the latter changing depending on the era. When did Yentafo come into being? nobody is aware, However, authentic records show that Chinese food is bland and unappealing to Thais. The fermented bean curd was added to the recipe to add flavor; it was given the name “YenTafo” and has remained popular to this day. Yen Ta Fo is a recipe for type noodles with pink soup and seafood. Although traditional noodle dishes include meats such as pork or beef, Yen Ta Fo includes seafood such as fish meatballs and squids, as well as pork meatballs. This recipe has a variety of flavors, including sour and a little salty. Nutritional information, calories, energy, and nutrients in one bowl (518g) of YenTaFo noodles include 381kcal of total energy, 17.5g of protein, 42g of carbohydrate, and 15.9g of fat.

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Rad Na Moo (Fried noodle with pork and broccoli )

Thai Noodle

       5) Fried noodle with pork and broccoli or Rad Na Moo, Rad Na is available in a variety of flavors. Noodles are available in a variety of thicknesses, ranging from thick flat rice noodles to thin vermicelli to fried egg noodles. Meat options include pork, chicken, or seafood. The original recipe is Rad Na Moo or Pork Rad Na. A good Pork Rad Na has tender pork, soft chewy noodles, and plenty of gravy with baby Chinese broccoli for a milder and more delightful flavor. Rad-Na is a single noodle dish from Cantonese cuisine that originated in China. This dish was popular when Chinese restaurants first opened. They only cooked fried noodles for the Chinese people during the first period. It was once a simple single dish popular among the Chinese and Thais. Rad-Na dishes contain five types of nutrients, such as rice noodles made from rice flour. 100 g of oily fried noodles contains 220 kcal, while 100 g of steamed rice contains 110 kcal and 1 portion served contains 397 kcal.

Pad See Ew (Stir-fried flat noodle and pork )

Thai Noodle

       6) Stir-fried flat noodle and pork or Pad See Ew, Pad-See-Ew is a type of noodle that is similar to Rad-Na in that it uses a wide rice noodle as the main ingredient. For a more flavorful dish, use well-fried noodles and black soybean. This dish is always served with oily noodles, an egg, and Chinese kale. The wide rice noodles are eaten soft, and the vegetables must be crispy and green. The most common types of noodles are wide rice and rice vermicelli noodles. Thin and egg noodles are less common, but they are used in the south. The recipe typically includes ingredients such as kale, egg, chicken, and pork, which are not popular with squid. Cooking with black soy sauce, sugar, fish sauce, and high-heat stir fry. Pad See Ew’s flavor is typically sweet. Nutritious facts: This dish is high in energy, with 1 portion served with an egg containing 520 kcal. If you fry noodles for a delicious taste, you will need a lot of oil, which will result in a high level of fat. Meanwhile, pork and eggs are high in protein, and Chinese kale provides a variety of vitamins.

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