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With a nutty taste, it can be mixed together with steamed white rice and eaten with savoury dishes or served sweetened with coconut milk. Kuaitiao ก๋วยเตี๋ยว Rice noodles The generic Thai word for rice noodles. The name comes from the Teochew dialect of Chinese, where the word kuaitiao literally means "cake strips".
Many different recipes for making peanut sauces exist, resulting in a variety of flavours, textures and consistency. The main ingredient is ground roasted peanuts, for which peanut butter can act as a substitute. [4] Other typical ingredients include coconut milk, soy sauce, tamarind, galangal, garlic, and spices (such as coriander seed or ...
Thai rice noodles served with a fish based sauce called nam ya. Khanom chin sao nam ขนมจีนซาวน้ำ Central Cold rice noodles served as a salad with thick coconut milk, finely chopped pineapple, sliced raw garlic and Thai chili peppers, pounded dried prawns, shredded ginger, lime juice, fish sauce, and sugar. Khao soi Chang Mai
Khanom krok – coconut-rice pancakes, one of the ancient Thai desserts. Khanom krok bai toei – ancient Thai dessert, shaped to look like flowers. Khao tom mat – a traditional Thai dessert prepared from sticky rice, coconut milk, and banana. Khanom chan – multi-layers of pandanus-flavoured sticky rice flour mixed with
Khanom chin nam phrik, served with a sweet peanut-based sauce; Khanom chin kaeng kiao wan kai, served with green chicken curry; Khanom chin nam ngiao, a northern Thai speciality, the sauce contains pork blood; Khanom chin sao nam, a salad with coconut milk, ground sun-dried prawns, and fresh pineapple; Khanom chin tai pla, a southern Thai spicy ...
Num banh chok, Cambodian rice noodles, [1] Khmer noodles, nom panchok, nom pachok, noum bahnchok, num panchok, num pachok [2] Course: Breakfast or sometimes lunch: Place of origin: Cambodia: Region or state: Southeast Asia: Associated cuisine: Cambodian and Cham cuisine [3] Serving temperature: Warm to room temperature [2] Main ingredients ...
Mango sticky rice served in the food court of Central Pattaya in Pattaya, Thailand. Khao niao mamuang (Thai: ข้าวเหนียวมะม่วง), which translates to mango sticky rice, is a traditional Thai dessert that typically consists of sticky rice cooked with coconut milk and served with fresh sliced mangoes on top. [7]
It comes in many versions but the basic recipe for the most widespread variation involves mixing cold cooked rice with pieces or slices of unripe mango or pomelo, dried shrimp, budu sauce, bean sprouts, toasted coconut flakes, sliced lemongrass and kaffir lime leaves. Sometimes lime juice is added for additional tartness. [31]
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