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Drunken noodles or drunkard noodles is a Thai stir-fried noodle dish similar to phat si-io but spicier. [1] In English texts, it is rendered as pad kee mao, [2] pad ki mao, or pad kimao / ˌ p æ d k iː ˈ m aʊ / [3] – from its Thai name Thai: ผัดขี้เมา, RTGS: phat khi mao, [pʰàt kʰîː māw], in which phat means 'to stir-fry' and khi mao means 'drunkard'.
Heat 1-2 tablespoons of peanut oil (or vegetable oil) in a wok until shimmering. Add carrots and green pepper, cook until almost softened. Remove carrots from wok and add shallot and onions, cook ...
¼ cup black soy sauce (2 tablespoons of molasses mixed with 2 tablespoons of gluten-free soy sauce) 1 Tbsp light soy sauce (make 1/4 cup of this by using 2 tablespoons gluten-free soy sauce, 2 ...
Pad see ew (phat si-io or pad siew, Thai: ผัดซีอิ๊ว, RTGS: phat si-io, pronounced [pʰàt sīːʔíw]) is a stir-fried noodle dish that is commonly eaten in Thailand. [1] It can be found easily among street food vendors and is also quite popular in Thai restaurants around the world.
Kap klaem (Thai: กับแกล้ม, pronounced [kàp klɛ̂ːm]), also known as ahan kap klaem (Thai: อาหารกับแกล้ม, [ʔāː.hǎːn kàp klɛ̂ːm]) or ahan klaem lao (Thai: อาหารแกล้มเหล้า, [ʔāː.hǎːn klɛ̂ːm lâw]), is the Thai term for "drinking food": foods commonly eaten while drinking.
Naem khao (Lao: ແໜມເຂົ້າ), also known as yam naem (Thai: ยำแหนม) is a very popular Lao appetizer salad originating from Tha Deua, a small port village, in Vientiane, Laos.
Thai khao tom is sometimes colored blue with Clitoria ternatea flowers. Khao tom (Lao: ເຂົ້າຕົ້ມ, pronounced [kʰȁ(ː)w.tôm]) and khao tom mat (Thai: ข้าวต้มมัด, pronounced [kʰâ(ː)w.tôm mát]) are a popular Laotian and Thai dessert made of sticky rice, ripe banana, coconut milk, all wrapped and steamed-cooked in banana leaves.
Char kway teow (sometimes also spelled as char kuey teow, Chinese: 炒粿條; Pe̍h-ōe-jī: chhá-kóe-tiâu) is a stir-fried rice noodle dish from Maritime Southeast Asia of southern Chinese origin.