thai street food

This vegetarian Thai omelet is a quick, protein-packed lunch, brunch or dinner and it's lovely served alongside thai noodles or rice.

Thai Omelet (Kai Jeow)

olive oil

eggs

scallion (spring onion) (thinly sliced)

soy sauce

salt and pepper

sriracha (hot sauce (optional))

cilantro (coriander)

Heat the oil in a frying pan or wok until very hot.

Beat the eggs, chopped spring onion, soy sauce, salt and pepper.

Pour into the hot pan. Cook for 1-2 minutes until lightly browned, flip and cook for a further 1-2 minutes on the other side.

Serve immediately, drizzled with sriracha sauce to taste.

https://embed.mediavine.com/videos/ejuyru4iazqxwxu33d5l

This recipe for Kai Jeow is a great vegetarian version of this popular Thai Omlet street food. Ready in just 5 minutes with a few simple ingredients.
Thai Omelet is a one of a kind street food in which eggs are fried up like a pancake that has seasonings and spices whipped up inside the egg. Traditionally, Kai Jeow is made with meat such as minced pork, but this recipe makes it easy for vegetarians to enjoy.

Popular Thai street food, Drunken Noodles recipe with chicken, flat rice noodles, and homemade pad kee mao sauce. Spicy, sweet, and savoury all packed together.

Drunken Noodles ( Pad Kee Mao )

250 g Chicken thigh (Boneless skinless chicken thigh/breast

100 g Dried rice noodles noodles

Garlic (Finely chopped)

Shallot (Finely chopped)

Bird Eye Chilli (Or any hot chilli

Red Chilli Pepper (Or red bell pepper)

Basil leaves (Thai/ Italian/ Regular Sweet Basil)

Vegetable oil (Or neutral flavour oil)

tbsp Light soy sauce

tbsp Oyster sauce

tsp Dark soy sauce

tbsp Fish sauce

Sugar

Lime Wedges

Red Chilli Slices

First soak the dry rice noodles in warm water for 15-20 minutes then drain the water out and set it aside. Cut the chicken thigh into medium bite-size pieces. Cut stem part of Chinese broccoli into 1&quot; pieces and leaves into 2&quot; pieces. Separate the stem and leaves. Finely chop the shallot, garlic and onion.

Add light soy sauce, dark soy sauce, oyster sauce, fish sauce and sugar in a small  bowl. Mix well until sugar dissolve and set it aside. To season the chicken pieces, add 1 tablespoon of sauce mixture, mix well and set aside.

Heat the large wok/pan into medium-high heat, drizzle 2-3 tablespoon of oil. Add chopped shallot and stir fry until translucent, then follow with the garlic, stir for few seconds. Next add the chopped chillies and continue stir fry for about 1 minute, until nice fragrant comes out.

Then add the chicken and stir fry for 2-3 minutes until no longer pink, then add the stem part of Chinese broccoli stir for 1 minute and follow with leaves.

Stir for few seconds, place the noodles in the middle of the wok. Pour the sauce over the noodles. Stir fry with high heat for about 2 minutes until the noodles are cooked through, then add the chilli slices and continue stir fry for another 1-2 minutes.

Last, turn off the heat and add a handful of basil leaves. Combine well with everything.

Transfer to serving plate and serve immediately. Garnish with lime wedges and chilli slices.

Bird Eye Chilli

tbsp

Fish sauce

First soak the dry rice noodles in warm water for 15-20 minutes then drain the water out and set it aside. Cut the chicken thigh into medium bite-size pieces. Cut stem part of Chinese broccoli into 1' pieces and leaves into 2' pieces. Separate the stem and leaves. Finely chop the shallot, garlic and onion.

Pad Kra Pao Gai is a delicious Thai Street Food delight that translates to Holy Basil Chicken. There are a million tasty reasons why this dish is so incredibly popular but the fact it can be ready in 10-15 minutes is a major plus factor!

Thai Holy Basil Chicken - Make Authentic Pad Kra Pao Gai

chicken breast (or boneless thigh);

garlic;

Thai chilies;

vegetable oil;

oyster sauce;

soy sauce;

kecap manis;

sugar;

Thai holy basil;

egg (E);

oil (E).

Cut the chicken into small bite sized pieces.

Peel your garlic and chilies, and mince them....

Peel your garlic and chilies, and mince them.  They don't need to be a paste, but mashed enough to release their oils.

Remove the holy basil leaves from the stems....

Remove the holy basil leaves from the stems.  You only want to use the leaves.

Heat your wok on high and add the...

Heat your wok on high and add the 1 tablespoon of oil.

Add your chili and garlic paste. Stir fry...

Add your chili and garlic paste.  Stir fry for 1-15 seconds.  Stir constantly as you want the paste to be fragrant but not dry or burnt

Add the chicken. Keep stir frying continuously until...

Add the chicken. Keep stir frying continuously until cooked all the way through. Usually 3-4 minutes.  If the mix becomes dry and begins to stick add a dash of water to the pan.

Add the oyster sauce, light soy sauce, sugar,...

Add the oyster sauce, light soy sauce, sugar, and kecap manis. Stir fry for approximately 30 seconds.

Toss your holy basil leaves into the pan...

Toss your holy basil leaves into the pan and mix into the chicken,.  Turn off immediately and remove from the heat.

Prepare the egg (this can be done before...

Prepare the egg (this can be done before you cook the chicken of you wish)

Heat 2 tablespoons of oil in a wok...

Heat 2 tablespoons of oil in a wok or frying pan.

Add the egg to the hot oil and...

Add the egg to the hot oil and let it bubble and sizzle.  Carefully splash hot oil on top of the egg (don't flip it) - you'll get a crispy light fluffy egg!

Serve on top of steamed rice (Jasmine is...

Serve on top of steamed rice (Jasmine is best - I think)

Moo Ping Thai grilled pork skewers are a popular street food in Thailand. It has amazing flavors from grilled pork marinated in aromatic herbs, spices, and Thai sauces. The sweet, umami, and salty flavor make it a summer favorite appetizer! Be ready to get addicted to this famous street food!

Thai Grilled Pork (Moo Ping)

pork shoulder,

garlic

cilantro

coriander seeds

white peppercorn or black pepper

sugar,

salt

oyster sauce

sweet soy sauce

soy sauce. (Regular soy sauce is fine)

coconut milk

vegetable oil

tapioca starch

Any leftover marinading liquid

chili flakes

fish sauce

lime juice

sugar

water

garlic cloves, finely minced

Always soak the skewers in water for at least 30 minutes before use to prevent them from getting burnt on the grill. You can do this while preparing the ingredients.

Combine the garlic, cilantro stems, coriander seeds, palm sugar, coconut milk, and all the sauces in a food processor. (Not the dipping sauce ingredients.) Taste the mixture and adjust with more sweet dark soy sauce or fish sauce. You want your sauce to taste stronger, as some will evaporate in grilling.

You should have a thick brown velvety sauce for your Moo Ping! Slice the marinated pork into thin small pieces around 11/2 inch by 3 inches, then pour the sauce into a ziplock bag with the sliced meat. Marinate the meat for a minimum of 30 minutes and up to 5 hours in the refrigerator. A large bowl is great, too, for marinating.

Remove the meat from the refrigerator and thread the pieces of pork through the skewers. Slightly bunch up the meat together to help hold the meat together tighter for the grill. Do not throw away the marinating sauce! This is your secret liquid gold for the extra tender and flavorful Moo Ping!

 Turn the grill to medium heat to warm up. Brush each side of the meat skewers with the leftover marinading sauce and some oil before placing the skewers on the hot grill. I left my cover open the entire time to make sure the meat didn't burn. Cook the meat on the grill on medium heat for 3-4 minutes on each side.

Use a cooking brush to alternate brushing the coconut milk and the marinating sauce on each side of the skewers as you flip them on the grill.  Repeat a couple of times if the pork pieces look dry. Adjust the heat if necessary, especially towards the end of the grilling, as the meat will cook and char easily.

These Moo Ping skewers are so tasty and versatile.  I think they would be great to take to a bbq as an appetizer too as well as an entree.  The pork really takes on the flavors in the marinade and so tender and moist.  Loved the use of the white peppercorn.

These Bangkok-style Kanom Jeeb dumplings are packed with juicy pork, mushrooms and Thai flavours. Perfect as a party appetiser or freezer-friendly snack. Serve with sweet soy dipping sauce and mustard for the ultimate bite.

Bangkok Kanom Jeeb Dumplings Recipe | Marion&#039;s Kitchen x SBS Food

Dumpling Filling:

shiitake mushrooms

shrimp

tsp whole white peppercorns

pork mince

chicken stock

tsp cornflour

tsp sesame oil

tsp Thai soy sauce

tsp fish sauce

sea salt

tbsp finely chopped spring onion

gyoza wrappers

To Serve:

tbsp crispy fried garlic

Mild mustard

Dipping Sauce:

tbsp Thai soy sauce

tbsp white vinegar

½ tsp Thai black soy sauce (or kecap manis)

¼ tsp white sugar

Step 1

Soak the mushrooms in warm water for 10 minutes. In a separate bowl, soak the dried shrimp in warm water for the same amount of time.

Step 2

Use a mortar and pestle to pound the garlic and white peppercorns into a rough paste.

Step 3

Once rehydrated, remove the stems from the mushrooms and finely chop the caps. Add these to a food processor along with the drained dried shrimp, pork mince, egg, chicken stock, cornflour, sesame oil, Thai soy sauce, fish sauce and sea salt. Process until the mixture is sticky and well combined. Transfer to a bowl and stir through the chopped spring onion.

Step 4

Use a 6.5cm cookie cutter to cut rounds from the dumpling wrappers (optional). Place a wrapper in your palm, then add a heaped teaspoon of filling to the centre. Shape into an open-topped dumpling, using your fingers to gently squish it into place, like a traditional siu mai.

Step 5

Line a steamer with perforated baking paper. Steam the dumplings in batches for 12 minutes or until cooked through.

Step 6

Meanwhile, combine all the dipping sauce ingredients in a small bowl and mix well.

Step 7

To serve, transfer the hot dumplings to a platter. Sprinkle with crispy fried garlic and serve with the dipping sauce and mild mustard on the side.

Top 7 thai street food recipes from across the web

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Top Tags

Thai Omelet (Kai Jeow)

Drunken Noodles ( Pad Kee Mao )

Drunken Noodles ( Pad Kee Mao )

Thai Holy Basil Chicken - Make Auth...

Thai Grilled Pork (Moo Ping)

Thai Grilled Pork (Moo Ping)

Bangkok Kanom Jeeb Dumplings Recipe...

Top 7 thai street food recipes from across the web

The most viewed thai street food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Omelet (Kai Jeow)

Drunken Noodles ( Pad Kee Mao )

Drunken Noodles ( Pad Kee Mao )

Thai Holy Basil Chicken - Make Auth...

Thai Grilled Pork (Moo Ping)

Thai Grilled Pork (Moo Ping)

Bangkok Kanom Jeeb Dumplings Recipe...

The most viewed thai street food recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine