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Thread: Thai Food

  1. #41
    Senior Member shen diao xia's Avatar
    Join Date
    Jan 2008


    and those thai food looks delicious!
    how long were you in thailand sdx?
    I was there for 5 days from the 16th to the 20th. Below are some random pics that I took at the hotel where I stayed on Soi 24, Sukhumvit. Based on what I know, it is designed and owned by the "massage king" of BKK.

    I realise some pics are macro shots that could be taken anywhere in the world and this post could be on the wrong thread. Just doing my part to entice spcneters to visit BKK and see what it has to offer.

    I am a pessimist, but I think people like me!

  2. #42


    LOL, SDX, your food pic is soooo yummy make want to go out and get some haha, and it's only 10.00AM for lunch - hahaha

  3. #43
    Senior Member
    Join Date
    Aug 2007


    I am resurrecting this thread.
    Gugu if you see this, can you give me recipe for Thai peanut sauce? Also recipe for Pad Ki Mao. When you have the time.

  4. #44
    Junior Member
    Join Date
    May 2011


    Thai Peanut Sauce Recipe


    • 1 1/2 cups creamy peanut butter
    • 1/2 cup coconut milk
    • 3 tablespoons water
    • 3 tablespoons fresh lime juice
    • 3 tablespoons soy sauce
    • 1 tablespoon fish sauce
    • 1 tablespoon hot sauce
    • 1 tablespoon minced fresh ginger root
    • 3 cloves garlic, minced
    • 1/4 cup chopped fresh cilantro


    In a bowl, mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic. Mix in the cilantro just before serving.

    Pad Kee Mao Recipe


    • 3 1/2 ounces dried Thai-style rice noodles, wide (such as Chantaboon Rice Noodles)
    • 1 1/2 teaspoons olive oil
    • 2 cloves garlic, minced
    • 1/2 teaspoon thick soy sauce
    • 2 teaspoons white sugar
    • 1 1/2 teaspoons olive oil
    • 2 cloves garlic, minced
    • 1/2 pound pork (any cut), thinly sliced
    • 1 serrano pepper, minced, or more to taste
    • 30 fresh basil leaves, chopped
    • 1/2 teaspoon thick soy sauce
    • 1 teaspoon white sugar
    • 1 teaspoon salt
    • 1/2 cup bean sprouts


    1. Place the dry rice noodles in a bowl, cover with hot water, and let soak until white and softened, about 1 hour. Drain the noodles, and set aside.
    2. Heat 1 1/2 teaspoon of olive oil in a wok or large skillet over low heat, and cook and stir 2 minced garlic cloves until brown and beginning to crisp, 2 to 3 minutes. Stir in the soaked noodles, 1/2 teaspoon of thick soy sauce, and 2 teaspoons of sugar, and cook and stir until the noodles have absorbed the soy sauce and turned brown, about 3 minutes. Remove the noodles from the skillet.
    3. Heat the remaining 1 1/2 teaspoons of olive oil in the wok over low heat; stir in the remaining 2 minced garlic cloves, and cook until brown and beginning to crisp, 2 to 3 minutes. Raise the heat to medium-high, and stir in the pork, serrano pepper, basil, 1/2 teaspoon thick soy sauce, 1 teaspoon sugar, and salt. Cook and stir until the pork is no longer pink and the edges of the meat are beginning to brown, about 5 minutes. Return the noodles to the wok, and stir in the bean sprouts. Cook and stir until heated through, about 5 more minutes.


  5. #45
    Junior Member
    Join Date
    Apr 2014


    Might be so late but I really love Thai dish!!!From Tom Yum,to Pad Thai and the delectable Chicken wrapped in Pandan leaves. Thai food is savory and aromatic.

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