Thai Stir Fried Shanghai Noodle

Thai Stir Fried Shanghai Noodle called Thai : pad sen shanghai

Thai Stir Fried Shanghai Noodle

Ingredients
- 300 grams shanghai noodle
- 3 - 5 medium-sized shrimps, cleaned, and shelled
- 50 grams squid, cut into well pieces
- 5 - 8 green mussels
- 1 tablespoon minced garlic
- 2 chinese celeries, cut into 1" long
- 2 tomatoes, sliced
- 2 teaspoon soy sauce
- 2 teaspoons sugar
- 2 teaspoons fish sauce
- 2 tablespoons roasted chili paste
- red chili peppers, sliced diagnally and coriander leaves (for garnishing)
- cooking oil

Thai Stir Fried Shanghai Noodle

Preparations
1. Heat water in a pot. Add shanghai noodle, stir until cooked thoroughly. Remove and drain. Add green mussels in the same pot. Scald until cooked. Then remove, shell and set aside.

2. Heat oil in a wok over medium heat. Add garlic and stir until golden and aromatic. Add shrimp and squid. Stir until almost done then add green mussels. Continue stirring until all ingredients almost done.

3. Add prepared shanghai noodle. Season with roasted chili paste, sugar, fish sauce and soy sauce. Then add chinese celery and tomato. Turn up to high heat. Stir until all ingredients mixed well. Remove from heat.

4. Transfer to a serving plate. Sprinkle with coriander leaves and red chili pepper. Serve immediately.

Shrimps Curry with Pineapple

This recipe It’s a curry but it is a little bit sweet from the pineapples. Don’t use too ripe pineapples, the curry will get too sweet. Fresh medium ripe pineapples are a little sour but when you cook it, it will turn to sweet. You can use other meat like pork, chicken, beef or mussels instead of shrimps.

Ingredients:
- 2 tbsp. Vegetable oil
- 2 tbsp. red curry paste
- 1 cup Coconut milk
- 2-3 g. shrimps middle size
- 2 tbsp Fish sauce
- 2 tsp Sugar Palm.
- 1 cup Pineapple, peeled and cubed

Shrimps Curry with Pineapple

How to Cook:
1. Using a sauce pan or a deep frying pan, heat up the vegetable oil until hot and add the red curry paste to the oil.

2. Use a medium heat and take care not to burn the curry paste. Should the paste become lumpy and become difficult to spread and stirfry, add a little coconut milk.

3. Cook the paste for 5 minutes over a low to medium heat.

4. Add coconut milk and blend well. Bring the sauce back to a boil.

5. Once the curry sauce is boiling, add the Shrimps and quickly season the curry with fish sauce and sugar palm.

6. When the Shrimps are almost cooked, add the pineapple and mix well.

7. The curry should be fairly thick, almost the same consistency of white sauce.

8. Spoon this curry into a bowl and serve with hot streamed rice.

Spicy shrimp eaten alive Salad

Thai Dancing Shrimp or Spicy shrimp eaten alive Salad. We serving the live shrimp salad in cold sake, then add northestern-east ingredients salad style and squeeze lemon juice and dry chili pepper on their exposed flesh. The meal is prepared quickly to keep the shrimp still alive, usually dunked into sake in order to intoxicate the shrimp…so they would writhe or 'dance' while being eaten alive…

Spicy shrimp eaten alive Salad

Ingredients:
- 1 cup very fresh live baby shrimp.
- 1 tbsp coarsely ground dried red chili
- 1 tbsp roasted sticky rice powder
- 1 tbsp lemongrass sliced
- 1 tbsp Kaffir lime leaves sliced
- 1 tbsp shallot sliced
- 1 tbsp spring onion chopped
- 2 tbsp cilantro chopped
- 1 tbsp mint leaves
- 3 tbsp fish sauce
- 4 tbsp fresh lime juice
- Seasoning powder or monosodium glutamate

Preparation:
1. To prepare baby shrimp bring to clean in a water

2. Arrange baby fresh shrimp In a bowl

3. Add lemongrass sliced, kaffir lime leaves sliced, shallot sliced, ground dried red chili, roasted sticky rice powder, fish sauce and seasoning powder and quickly mixed together…to taste..

4. Arrange Dancing Shrimp into serving plate and sprinkle with spring onion chopped, cilantro chopped and mint leaves.

Raw White Prawns with Spicy Fish Sauce

Goong Chae Nam Pla (Raw White Prawns with Spicy Fish Sauce). The prawns should be fresh, because they will be eaten raw. The dish is famous and often found serve for eaten with alcoholic drinks for Thai people. Some restaurant serve with sliced Chinese Bitter Gourd and sliced Cabbages.

Ingredients:
- 500 g. Prawns.
- 15 chili peppers finely chopped
- 1 tbsp garlic chopped
- 10 peeled cloves of garlic and sliced
- 1 tbsp palm sugar
- 1 tsp cilantro root chopped
- 2 tbsp fish sauce
- 3 tbsp lime juice
- 1 tbsp mint leaves
- Sliced cabbage or Sliced Chinese Bitter Gourd

Raw White Prawns with Spicy Fish Sauce

Preparation:
1. To prepare the prawns, clean well and remove the prawns shell but leave the tails for good appearance.

2. Chop the chili finely and mix with the cilantro root chopped and garlic chopped.

3. Add the fish sauce, sugar, and lime juice so that a sour taste predominates.

4. Place a bed of sliced cabbage on a serving plate, and arrange the prawns on the cabbage.

5. Place the peeled garlic cloves next to the prawns. Just before serving, pour the sauce over the prawns and sprinkle with mint leaves.

Shrimp in Tamarind sauce

Ingredients:
- 6 shrimps, cleaned, and shelled
- ½ cup tapioca flour
- ½ cup bread crumbs
- 1 fresh egg
- 2 tbsp fried shallot
- 1 tbsp fried garlic
- 3 tbsp fish sauce
- 1 tbsp sugar palm
- ½ tspn chopped chilli
- ¼ cup tamarind juice
- cooking oil for deep frying
- coriander leaves (for garnishing)
- fresh vegetables (for set aside)

Shrimp in Tamarind sauce

How to cook:
1. Remove heads and shells from shrimp without removing tails. Devein the shrimps.

2. Remove the dirt from the tails of shrimp, using a knife. Dry shrimps on paper towels.

3. Toss the prepared shrimps in the tapioca flour until thoroughly coated.

4. Whip the egg and dip the shrimp into the egg, then coat the shrimp with bread crumbs.

5. Heat oil in a wok over medium heat.

6. Then deep fry shrimps until crispy and golden.

7. Remove and drain. Transfer to a serving plate.

To make the tamarind sauce :
1. Heat a pot over low heat, add the tamarind juice, fish sauce, and sugar palm.
2. Stir until the sauce is thickened. Then add chilli, shallot and garlic.
3. Stir until all ingredients mixed well.
4. Pour the tamarind sauce over the fried shrimps.
5. Garnish with coriander leaves and serve immediately with fresh vegetables.

Khao Pad Goong

Thai food "Thai Fried Rice with Prawns" or "Khao Pad Goong" because quick and easy meal for all to enjoy. Beautiful thing about fried rice is that you can substitute prawns with virtually anything in your pantry; vegetables, beef, chicken or even plain.

INGREDIENTS:
- 3 cups cooked rice
- 12 medium sized shrimps (or big as you wish)
- 3 cloves garlic, finely sliced
- 1/2 minced green or red chilli for medium-spiced rice
- 2 tbsp fish sauce
- 3 tbsp vegetable oil
- 2 eggs
- 3 spring onions, finely sliced
- 1/2 cup fresh coriander
- 1 cucumber, sliced
- 1 lime, wedged and 1 tomato, also wedged

Thai Fried Rice with Shrimp

PREPARATIONS:
1. Place oil in a wok. Add garlic and chilli. Stir-fry over medium-high heat until fragrant (about 1 minute).

2. Add prawns and stir fry until cooked thoroughly.

3. Move ingredients aside and crack egg into the wok.

4. Stir to cook and break up the egg.

5. When egg is nearly cooked, add the rice. Stir fry, keeping the heat medium-high.

6. Add fish sauce, and tomato, continue to stir-fry for another 1-2 minutes.

7. Before serving, sprinkle with spring onion, and coriander on top and place cucumber and lemon besides the fried rice.

8. Thai people love to serve Fried Rice with chopped chilies in Fish Sauce and fried egg for better taste.

Stir-Fried String bean and shrimp

Ingredients:

- 300 g. String Bean or any kind of vegetable

- 5 cloves garlic, chopped

- 3 tbsp vegetable oil

- 2 tbsp oyster sauce

- 1 tbsp Soy Sauce

- ¼ teaspoon pepper powder

Stir-Fried String bean and shrimp

Preparations:
1. Clean and remove the shrimp shell but leave the tails (for good appearance).

2. Then cut open the back of each shrimp to remove the veins.

3. Wash the string bean in clean water. Remove and drain then cut into 1 ½ " long.

4. Heat oil in wok over high heat. Wait until the oil is smoky, then pour shrimp for fry until turn to pink.

5. Add cut string bean and garlic, oyster sauce, soy sauce and water (all ingredients in the wok)

6. Stir quickly for 2-3 minutes then turn down the heat.

7. Transfer to a serving place. Sprinkle with pepper powder.

Stir Fried Spicy Mama Noodles with Shrimps

Most people eat Stir Fried Spicy Mama Noodles with Shrimps as main dish. Mostly everyone takes to the savour taste of the Stir Fried Spicy Mama Noodles with Shrimps. This is a great way to cook up a fabulous Thai dish quickly. These stir-fries are deliciously easy, but still have that great Thai taste. Perfect for times when you want to minimize your time in the kitchen. Depending on your level of expertise, cooking could be very easy.

Stir Fried Spicy MaMa Noodles with Shrimps

INGREDIENTS:
- 400 grams shrimps
- 2 packets of Mama Noodles
- 2 tbsp minced garlic
- 2 tbsp soy sauce
- 2 tbsp fish sauce
- ¼ tsp ground pepper
- 5 red+green chili
- 1 head green cabbage (about 1 3/4 lb.)
- ½ cup holy basil
- cooking oil

PREPARATIONS:
1. Wash prepared Shrimps cleaned, shelled and deviened in clean water.

2. Wash cabbage and shred

3. Boil the Mama instant noodles in water for 2-3 minutes and remove the noodles from the water, keeping aside.

4. Heat oil in a wok over medium heat. Add garlic and chopped chili, and stir until golden and fragrant.

5. Then add shred cabbage, and keep stirring until nearly cooked.

6. Add shrimps. Season with soy sauce, fish sauce, ground pepper.

7. Lastly add boil Mama noodles, holy basil and turn up to high heat.

8. Stir fry quickly until all ingredients mixed well. Remove from heat.

9. Transfer to a plate and serve immediately.

Stir-Fried cauliflower with shrimp

If you like Thai food, you're going to fall in love with this simple Thai side dishes stir fry recipe! This Thai Stir-Fried cauliflower and shrimp with Oyster Sauce one of Thai local style side dishes recipe, easy to make. Fresh, healthy, crisp and just plain good, these veggies are so delicious.

Ingredients:
- 100 g. Shrimps,
- 200 g. Cauliflower or any kind of vegetables.
- 5 cloves chopped garlic
- 3 tbsp vegetable oil
- 2 tbsp oyster sauce
- 1 tbsp Soy Sauce
- ¼ tsp pepper powder

Stir Fried Cauliflower with Shrimp

Preparations:
1. Clean and remove the shrimp shell but leave the tails for good appearance.

2. Then cut open the back of each shrimp to remove the veins.

3. Wash the cauliflower in clean water. Remove and drain then cut into well pieces.

4. Heat oil in wok over high heat. Wait until the oil is smoky, then add chopped garlic and shrimp for fry until turn to pink.

5. Add cut cauliflower, oyster sauce, soy sauce and water (all ingredients in the wok)

6. Stir for 3-5 minutes then turn off the heat.

7. Transfer to a serving place. Sprinkle with pepper powder.

Thai Rice Soup with Shrimp

Thailand, breakfast often takes the form of soup "congee" (porridge), which is actually a kind of thick rice soup. This rice soup with shrimp recipe is a good example. In Thailand we call "Khao Tom Goong" It's a soothing, comfort food, and excellent if you're fighting a cold or flu.

Ingredients:
- 350 grams shrimp (shelled, deveined, and butterflied)
- 2 cups water
- 1 cup cooked rice
- 1/2 tsp preserved cabbage
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp minced garlic
- 1 cup chinese celery (including the leaves), sliced
- 1 tsp pepper powder
- fried garlic for topping (optional)
- salted radish (optional)

Thai Rice Soup with Shrimp

Preparations:
1. Heat a tablespoon of oil in a pot,

2. Then add garlic and stir-fry until golden color.

3. Add water, and wait until boiling.

4. Then add celery, soy sauce, fish sauce and pepper powder, and stir until it boils again.

5. After boiling, add the cooked rice, preserved cabbage, and stirring occasionally.

6. Have a sitt and wait until boiling again,

7. then add the shrimp, and cook until the shrimp color turns to pink.

8. Transfer to a serving dish, sprinkle fried garlic over each serving,
and garnish with chopped coriander leaves and chinese celery leaves.

9. Serve immediately.

Stir-Fried Thin rice noodles with shrimp

This Stir-Fried Thin rice noodles with shrimp and Water mimosa are easy and simple recipe or you can call in Thai “Sen Mee Pad Koong kap Pak Ka-Chad”. I made some different thing by adding Water mimosa. This Stir-Fried Thin Rice Noodles recipe are very simple local taste. You will "wow" your taste buds with its abundance of flavors and textures! Authentic and simple to make, this easy recipe for a definite keeper. Just follow the steps every time. And you can add beef, chicken, pork or any seafood or just vegetable...whatever you want or even make it vegetarian style.

Stir-Fried Thin rice noodles with shrimp

Ingredients:
- 5 shrimps middle size peeled and devinne.
- 100g Thin Rice noodles
- 1 cup Water mimosa cut length 1.5”
- 1 tsp chopped garlic
- 1 tsp chopped Chili
- 1 tsp Oyster sauce
- 1 tsp light soy sauce
- 1 tsp fish sauce
- 1 tsp sugar
- Cooking Oil
- Seasoning

Preparation:
1. Place noodles into a large bowl. Cover with cold water. Stand for 5 minutes or until tender and drain.

2. Heat a wok over medium heat. Add cooking oil and add chopped garlic and chopped chili and stir-fry until golden.

3. Add shrimps and continue stir for 1-2 minutes or until shrimps turn pink. Set aside.

4. Add Water mimosa and continue stir-fry for 2-3 minutes or until turn fresh green and crisp.

5. Add tender Thin Rice Noodles, water, oyster sauce, light soy sauce, fish sauce and sugar toss until combined and heat through. Add seasoning to taste.

6. Place stir-fried noodles into serving plate and topped with shrimps and serve immediately.

Seafood Clay Pot

Ingredients
- 2 cups Fish or chicken stock

- 1/4 cup Shallots slice thin

- Fish sauce to taste

- 2 tbsp Lime juice

- 1 tbsp Garlic slice thin

- 1 tbsp Lemon grass slice thin diagonally

- 1 tsp Chili paste

Seafood Clay Pot 

- 2 Lime leaves (Kaffir)

- 6 oz. Rock cod or any firm white fish cut into 6 pieces

- 6 Mussels cleaned and debearded

- 6 Prawns shelled and de-veined

- 6 Scallops

- 2 Squid cleaned

- 2 Snow crab legs

- 1/2 cup Coriander leaves

How to cook
1. Slice the squid tubes into 1 inch rings. Chop crab legs into 3 pieces each.

2. Bring stock, shallots, fish sauce, lime juice, garlic, lemon grass, chili paste and lime leaves to a boil.

3. Add cod pieces and mussels. Cover and boil over medium heat for three minutes, or until mussels open and meat starts to pull away from the shell.

4. Add the scallops and crab legs. cover and boil for another 30 seconds.

5. Add the prawns and squid. Remove from heat and stir to mix.

6. Serve garnished with coriander leaves.

Tod Mun Goong - Thai Shrimps Cakes

Ingredients
- 250 grams medium-sized shrimps, cleaned, shelled and deviened

- 50 grams pork fat

- 2 teaspoons sugar

- 3 tablespoons fish sauce

- 2 teaspoons white pepper

- 3 cups oil for deep frying

- sweet plum sauce (dipping sauce)

Thai Shrimps Cakes

Preparations
1. Place all the ingredients in food processor and blend till form smooth paste.

2. Pour the breadcrumbs in a plate. Then use a tablespoon to form small (2" wide, 1/2" thick) patties of prepared shrimp mixture and put it in the breadcrumb plate, flip it upside down with care until all patties coated with breadcrumbs.

3. Heat oil in a wok over medium heat. Wait until hot, then deep fry till golden brown and cooked thoroughly. Remove and drain.

4. Transfer to a serving plate. Serve immediately with fresh vegetable and sweet plum sauce.

Tom Yum Goong

Tom Yum Goong - Sour and Spicy Lemongrass Shrimp Soup
Tom Yum Kung is a spicy Thai cuisine, soured by juice, salted by fish sauce, and heated with hot spicy chilies. This Thai dish is also a savory complement of Various Kind of Thai herbs such as galangal, lemon grass, and kaffir lime leaves served with chili paste and coconut cream that combine to enhance its flavoring appeal.

This Thai cuisine delicacy is not only delicious but also nutritious as well. The dish contains protein from shrimp and fiber from other Thai herbs and ingredients of nutritional value. It’s believed that Thai herbs can help stop the growth of cancer. The savory scent of Tom Yum Kung is often used in aroma therapy for its relaxing and curing effects in the treatment of some diseases.

Tom Yum Goong

Preparation
Bring water to boil over high heat in a medium-sized saucepan. Add the lemon grass, galangal, kaffir lime leaf, fish sauce and tamarind paste (break apart the tamarind paste with your fingers as you add it). Add the shrimp, bring to a boil and cook 3 minutes. Add the onion, nam prik pao and straw mushrooms. Boil for another 7 minutes until the shrimp is cooked through. Add the chile peppers and tomatoes. Turn off the heat. Add the lime juice. Taste to adjust the seasoning, adding fish sauce to taste. Garnish with cilatantro if desired and serve.

Ingredients
- 4 cups of water
- 2 stalks fresh lemon grass, trim off the very end of the root and smash with the side of a cleaver of chef's knife; cut into - 1 inch pieces; or 2 pc dried
- 3 slices fresh galangal root (smashed) or 2 pc dried
- 3 fresh kaffir lime leave or 4 pc dried
- 1 tbsp. tamarind paste, with or without seeds
- 1 tbsp. fish sauce, Golden Boy preferred
- 3/4 lb shrimps, medium to large size, shelled and de-veined; butterfly if desired
- 12 fresh Thai chili peppers, whole or 2 medium sized jalepenos, cut lengthwise into 1/4-inch strips.
- 1/2 small white onion, cut 1/4 inch slices
- 2 tbsp. roasted chili paste (nam prik pao)
- 1 (16 oz.) can straw mushrooms, drained and rinsed
- 1 small ripe tomato, cut into wedges 1/4 inch thick
- 1 small lime, squeezed
- 2 sprigs fresh cilantro

Goong Pad Kra Thiam (Stir-Fried Shrimp with Garlic)

This dish is Stir-fried-shrimp with garlic. A good way to include healthy ingredients like garlic in your meal. Moist without being too soft, this is a good standalone dish or in combination with others. This is an easy dish to use a mortar and pestle for, and it is an enjoyable experience making the ingredients. A pretty quick meal to make with the quality of a homemade dish.

Preparation
- Peel and devein shrimp. If desired, leave shell on the tail.
- Peel off garlic skin. Clean and pat dry garlic.
- Clean and chop coriander roots
- Clean and chop coriander

Ingredients
- 2 cups Medium Shrimp
- 1/3 cup Garlic
- 5-7 Coriander Roots
- 2 tablespoons Chopped Coriander
- 1/2 tablespoon White Pepper Powder
- 1/2 tablespoon Sugar
- 1/2 tablespoon Fish sauce
- 2 tablespoons Thai light soy sauce
- 2 tablespoons Vegetable oil

1. In a mortar, pound garlic and coriander roots into a coarse paste.

2. Heat oil in a pan. On medium-high heat, add paste prepared in step 1. Stir until fragrant.

3. Add shrimp. Stir until shrimp turn pink. Add sugar, fish sauce, Thai light soy sauce and white pepper powder. Stir well.

4. Turn off heat.

5. Serve on plate. Sprinkle with chopped coriander.