how to cook Char Kuey Teow

Char Kuey Teow is basically flat rice noodles stir-fried with shrimp, bloody cockles, Chinese lap cheong (sausage), eggs, bean sprouts, and chives in a mix of soy sauce. A great serving of Char Kuey Teow is flavored not only with the freshest ingredients, but equally important is the elusive charred aroma from stir-frying the noodles over very high heat in a well-seasoned Chinese wok.

Ingredients

 250g chicken thigh fillets, thinly sliced
 1 tablespoon oyster sauce
 1 tablespoon cornflour
 60ml (1/4 cup) peanut oil
 1 fresh red birdseye chilli, finely chopped
 2 garlic cloves, thinly sliced
 1 teaspoon shrimp paste
 10 (about 250g) green tiger prawns, peeled, deveined
 1 x 1kg pkt fresh flat rice noodles
 65g (1 cup) bean sprouts
 4 green shallots, ends trimmed, cut into 3cm lengths
 125ml (1/2 cup) soy sauce
 60ml (1/4 cup) oyster sauce, extra salt

how to cook thai food Pad Thai

Easy to make at home-easier than you thought, I'm sure-and better than most pad Thai you've had in restaurants. Just make sure you have everything on hand and prepared before you start stir-frying, because it goes pretty fast once the heat is on.

Ingredients

12 ounces dried flat rice noodles, 1/4 inch thick
5 tablespoons peanut or neutral oil, like grapeseed or corn
3 eggs, lightly beaten
4 garlic cloves, minced
4 ounces small shrimp, peeled
4 ounces pressed tofu, or extra-firm tofu, blotted dry, sliced
2 scallions, cut into 1-inch lengths
1 cup bean sprouts, rinsed and trimmed
2 tablespoons nam pla (Thai fish sauce)
2 teaspoons tamarind paste or ketchup
2 teaspoons sugar
1/4 cup chopped peanuts
1/4 cup chopped fresh cilantro leaves
2 small fresh green chiles, preferably Thai, seeded and sliced (optional)
1 lime, cut into wedges
Makes 4 servings
Time: 30 minutes

how to cook thai food Tom Yum Goong

Tom Yum is probably the most famous of Thai soups and is popular not only in Thailand but in Thai restaurants worldwide. It is a clear, sour soup flavored with fragrant lemon grass, fresh galangal root and kaffir lime leaf. This potent herbal mixture is well known for its medicinal properties.

Tom Yum Goong is the most well-known variety of Tom Yum and makes use of shrimp (in Thai: goong or kung) as the main ingredient of the dish but you may also use firm flesh fish (see Tom Yum Taleh), chicken (see Tom Yum Gai) or mushrooms for a vegetarian version.