Why am I hungry after eating chinese/thai food?

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I've noticed that with chinese and thai food, I feel hungry shortly after eating. I usually eat this kind of food at a buffet, so I'm definitely getting full. Then about 1 hour later I'm kind of hungry. Anyone know why? Is this common?


the reason is because chinese/thai foods contain lots of carbohydrates -rice or noodles-that metabolize really fast. This is what makes you feel hungry again so soon. there is very little protein.

Most Chinese places put MSG in their food it is a chemical that makes you think you are full when you aren't that is why after about an hour you are feeling hungry another thing is alot of people say "oh you will feel hungry about an hour after you eat Chinese " it is power of suggestion

Stop focusing on carb high foods. Eat the meat and veggies and skip the rice and noodles.

Another thing, people tend to eat quickly at buffets, the quicker you eat the quicker you are going to get full. And let's not forget all the fat that is in those foods. Fat digests quickly. They make the food so you get full and get out. If they had light, healthy food they wouldn't make a profit. Try eating at a higher end Asain restaurant and you will not get that full sick feeling, and hunger quickly afterward.

Thais generally eat when there hungry , maybe eat five or six times a day , the food is light and cheap, In western countries you pay through the nose , a Thai meal in Thailand can be eighty pence to the equivalent of eight or ten pounds in the UK.

Thai food is very good for you and can be made very easily,all you need is the basics and you can create most dishes.

For me personally, I eat spicy thai and after awhile, I have to stop because my mouth burns too much. So usually an hour later, my body realizes it's still hungry.

[...]

Does anyone know of any good Thai food places to eat in or around San Juan PR?

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I've been living here for a few months and I can't find any thai places. I love Thai food and would love to eat some red chicken curry.


Drive down to Luquillo at the kioskos #25.

Just opened up 1 month ago.

My friend and his wife own it.

Shes Thai and a Chef and the prices are great

i've seen several but dont remember the locations. i think isla verde.

There's a place in Old San Juan, here I'm sending the web site for more information.

[...]

Where can i get Thai food in Klang Valley ?

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I don't mean food sold in restaurants, i am looking for ingredients for thai foods. Yes i do know we can get in some hypermarket but their choices are limited. Is there any place where they sell mainly Thai stuffs in the Klang Valley ?


Apparently there are quite a number of outlets for Thai food ingredients in the Klang Valley, but we do not seem to get to know where they are located. If you were to ask those who operate Thai food outlets they won't tell you; for fear of competition?

I would suggest you to go to Thai Market that nearby Thai Buddhist temple at Jalan Gasing in Petaling Jaya. There are stalls sell Thai foods. They also sell a large variety of Thai ingredients or stuffs that you need to cook at home. Besides that Thai magazines and newspapers are available too.

Try this link: http://masak-masak.blogspot.com/2006/05/thai-market-off-jalan-gasing-petaling.html

I hope it does help you.

[...]

What's your favorite Thai food and care to share your recipes?

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I'm new to Thai food and I really would like to start cooking it at home for my family. I've made pad thai so far, but I want some spicey dishes and maybe some desserts too! I'm going to the store today to pick up a sticky rice steamer basket! =)


Try the following yummie receipes

Pad Thai Noodles with Shrimps

4 oz (110 g) rice noodles (medium width, about 1/8 inch/3 mm thick)

2 level tablespoons dried shrimps

6 oz (175 g) raw headless tiger prawns (if frozen, thoroughly defrosted)

3 tablespoons groundnut or other flavourless oil

2 cloves garlic, peeled and crushed

2 medium red chillies, deseeded and finely chopped

½ medium red onion, thinly sliced into half-moon shapes

2 tablespoons Thai fish sauce

juice 1 large lime (about 2 tablespoons)

2 large eggs, lightly beaten

For the garnish:

2 heaped tablespoons fresh coriander leaves

2 oz (50 g) natural roasted unsalted peanuts, roughly chopped or crushed in a pestle and mortar

2 spring onions, chopped, including the green parts

You will also need a deep frying pan with a diameter of 10 inches (25.5 cm), or a wok.

First of all place the dried shrimps in a jug, cover with some boiling water and soak for 10 minutes, then do the same with the noodles, placing them in a bowl and making sure they're totally submerged in boiling water. After this time, drain the noodles in a colander and rinse them in cold water, then drain the shrimps. Now, to prepare the prawns, peel off and discard the shells, then you need to de-vein them. To do this, make a slit all along their backs using a small, sharp knife and remove any brownish-black thread, using the tip of the knife to lift it out. Now chop each prawn into 3.

When you're ready to start cooking, heat the oil in the frying pan or wok over a high heat until it is really hot. Then, first add the garlic, chilli and red onion and fry for 1-1½ minutes, or until the onion is tender, then, keeping the heat high, add the soaked dried shrimps and the prawns and fry for a further 2 minutes, or until the prawns have turned pink and are cooked. After that add the fish sauce and the lime juice, then stir this around for just a few seconds before adding the noodles. Now toss them around for 1-2 minutes, or until the noodles are heated through. Next add the beaten egg by pouring it slowly and evenly all over. Let it begin to set for about 1 minute, then stir briefly once more until the egg is cooked into little shreds. Then mix in half the garnish and give one final stir before serving absolutely immediately in hot bowls with the rest of the garnish handed round to be sprinkled over

or Thai Prawn Curry with Pineapple

Ingredients

1 lb (450 g) uncooked fresh or frozen tiger prawns in their shells

1 lb (450 g) fresh pineapple, cut into ¾ inch (2 cm) chunks

2 x 400 ml tins coconut milk

For the curry paste:

4 dried red chillies, soaked with the juice and zest of 1 lime for 30 minutes

1 level tablespoon lemon grass, finely chopped

1 inch (2.5 cm) cube fresh ginger

5 garlic cloves, peeled

7 Thai shallots, peeled (or normal shallots if not available)

1 level teaspoon shrimp paste (if not available use 2 anchovies)

½ level teaspoon salt

3 tablespoons Thai fish sauce

To garnish:

2 kaffir lime leaves (if available)

2 medium-sized red chillies, de-seeded and shredded into hairlike strips

You will also need a wok or a very large frying pan.

If the tiger prawns are frozen, defrost them by emptying them into a colander and leaving them for about an hour to defrost. Then cook the prawns (either fresh or frozen) in a frying pan or wok. Add the prawns in their shells to the hot pan and dry-fry over direct high heat for about 4-5 minutes, turning and tossing them around whilst you watch their beige and black stripes turn pink.

After that remove them from the heat and when they're cool enough to handle, peel off the skins, then make a slit all along their backs and remove any black thread. Now keep them covered and refrigerated until you need them.

To make the curry paste, all you do is put everything into a food processor or blender, then switch on to a high speed and blend until you have a rather coarse, rough-looking paste. Remove the paste and keep it covered in the fridge until you need it.

When you're ready to make the curry, empty the contents of the tins of coconut milk into a wok and stir while you bring it up to the boil, then boil until the fat begins to separate from the solids. This will take about 20 minutes, and if you listen carefully you'll hear a sizzle as the fat begins to come out and the whole thing is reduced. Ignore the curdled appearance. Now add the curry paste, give it 3 minutes' cooking time, enough for the flavours to develop, then add the prawns and the pineapple and let them heat through gently for another 2 minutes. During that time, shred the lime leaves by placing one on top of the other, then roll them up tightly and cut into very thin shreds. Serve the curry with lime leaves and chilli strips sprinkled over, and some Thai fragrant rice as an accompaniment

Pad see ew is my favorite Thai dish. It's a sweet pan fried noodle entree that is made up of sweet soy sauce, garlic, broad rice noodles, broccoli, egg and any meat of your choice. I found a recipe for you on Recipe Zaar. Great, now I've got a huge craving for a nice large plate of pad see ew!

Here is an authentic recipe for Tom Yum Goong, start from preparing Thai homemade stock, the stock is the sercet of how you prepare authentic Thai food.

> Serves 4

4 cups (1 litre) Thai Chicken Stock

3 kaffir lime leaves

2 in (5cm) fresh galangal root, sliced

3-4 coriander roots, washed (optitonal)

3 stems lemongress, thick bottom part only, dry outer sheath discarded, smash with back of a cleaver

8 medium prawns or shrimp, devined, tails intact

1 cup (5 oz/150g) fresh or canned straw mushrooms or small button mushrooms, sliced in half

5-10 bird's-eye chilies, smashed

3 tablespoons lime juice (adjust taste by adding more or less)

0.5 tablespoon fish sauce (adjust the taste by adding more or less)

3 sprigs fresh coriander leaves (cilantro)

1) Bring the stock to a boil and add kaffir lime leaves, galangal, coriander roots and lemongrass. Simmer for 15 minutes.

2) Add the prawns or shrimp, mushrooms and chilies, simmer for 3 minutes. Add the lime juice and fish sauce (which is very salty) to taste. Garnished with fresh coriander leaves. Serve hot.

Tips : Do not overcook the prawns or they will become tough. Use home-made chicken stock in this dish for the best flavor.

Here is a Thai dessert recipe, mango, coconut cream with sticky rice.

> Serves 4

200g (6 1/2 oz) glutinous rice

water for steaming

1) Rines rice several times until water runs clear, soak rice in water for 12 hours or overnight, then drain.

2) Line a saucepan steamer or bamboo basket with cheese cloth or similar fine-weave cotton cloth. Put rice in the steamer and steam for 45 minutes or until rice is tender and translucent. Remove from heat, fluff up with a fork.

[...]

What can I substitute for fish sauce in Thai food?

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I have alergies, however I love Thai food . Is there anything that is pungent like fishsauce that I can use as a substitute. I am not sure if just leaving it out will give me the flavours I am looking for. Any help on this would be appreciated. Thank you


Soy sauce would not be a good substitute; it would alter the flavor drastically. I cannot think of anything that would give a similar flavor that you would not also be allergic to. You will definitely need to replace the salt missing by not using Nuc Mam (fish sauce). Some spices/sauces that would impart a spicy (but different flavor) are five-spice powder, oyster sauce (if you are not allergic to it), ginger, galangal, kaffir lime leaves, and lemon grass. If you can tolerate the heat from the peppers, you might also increase the amount of peppers or pepper sauce you are using. Too bad you are allergic to the Nuc Mam. :o(

Plain old salt dissolved in water. Soy sauce could alter the flavor of your recipe.

Shrimp sauce. More pungent but very tasty.

You would be much more likely to be allergic to shrimp sauce than fish sauce. (Crustaceans like shrimp are far more allergenic than fish.) If you are sure that fish sauce will cause you problems, substitute soy sauce.

maybe salt and apple cider vinegar.

[...]

What thai food should I try?

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I want to try Thai food for the first time, and I'm not really sure what to order first. I love spicy foods and other asian foods. I've had curry chicken before. I really liked it. But, I want to try something a bit more daring. Any suggestions? And how can you tell a good Thai restaurant from a sketchy one? Thanks!


You have to try Roti Canai (which is originally Indian, but thai people make it too). Its a fluffy bread pancake that you dip into a chicken stew with potatoes.

Try Thai chicken.. its similar to Tandoori chicken, in that its red in color.. but it's not as spicy as tandoori.. its more savory and tastes delicious.

Try Pad Thai.. they're egg noodles and usually come with a peanuts dressing/sauce.. it's best with chicken or shrimp because the noodles are light.. and not as dense as say spaghetti.

Try chicken or beef satay... which is basically chicken and/or beef pieces on skewers.. it also comes with a peanut butter/ peanut dressing dipping sauce..

And definitely get the thai iced tea.. they use condensed milk which makes it sweet.. but not that too-much-sugar-you-hurt-your- teeth-sweet.. more like.. youll see...

eat well..

pad thai

pad-see-you (don't know how to spell it, but that's how you say it)

curries

shrimp...you really can't go wrong

have a great meal!

Pad Tai is my favorite!

You've got to try the soup! Tom Ka is made with coconut milk and it's delicious - usually you can get shrimp, chicken or squid in it. Also try Tom Yum, made from lemon grass!

Fresh spring rolls are pretty amazing too.

Try Pad Thai with chicken, and beef satay w. peanut sauce.

when I go out to a Thai restaurant, I always order curried chicken puffs and pad thai.

You should order "Pad Thai", and then do the same at a bunch of other Thai restaurants. It's basically flat rice noodles with lemongrass, lime, spices, peanuts and sauce (and sometimes shrimp or chicken), and each Thai cook will make it slightly differently. It's a grand way to learn the range of Thai cooking.

Try Pad Thai. It flatter rice noodle, pick your choice of seafood, chicken or beef. It's not too daring, mild or hot is your choice.

try prick pao

pad ped with shrimp! The best if you like veggies---it usually has eggplant, onions, mushrooms, peppers, in a coconut curry. Sounds weird but it is amazing.

or if you like a noodle dish try pud se ew (I'm SURE I spelled that wrong) This dish is a little sweeter but very good.

try them spicy fried catfish! hellaaa good!!!!

if you like seafood try kaw pow, its a soup, or the lemongrass soup is good too.

pho is amazing

its thai soup

try #11

Thai green curry is delicious and spicy hot.

Also beef satay which is a peanut and coconut milk sauce with peppers.

Pad Thai, Chicken Curry, and Pineapple fried rice

pad thai is amazing! Also, chicken satay

[...]

Is thai food spicy and is it better than chinese food?

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what are some of the best thai foods that you could order when going to a thai restaurant and what restaurant do you recommend?is it expensive? i've never been to one and never tried thai food so i'm curious? thanks


not better, different

not expensive

doesn't have to be spicy, tell them how you like it- medium, spicy, very spicy

Pad Thai;

chicken, pork, or shrimp with different sauces you can choose

etc. Try it, you'll like it!

Thai food is tonnes better than chinese food! There is spicy food and non spicy food in thai and they are all delicious. If you havent eaten thai food before i suggest you try it. its very tasty!

Thai food is spicy, a good thai reastaraunt useually tends too be pricy, but I'm sure there are some out there that aren't. You'll find Thai food uses alot of little thai chili peppers, if you are worried about the heat just don't eat them. The spice is uaeually balanced out with a coconut milk, or a peanut sauce, lime, etc. If you have never had Thai food before you really must get Schewan green beans, yum.

Thai food can be spicy to very spicy, so if you can handle heat, it's right up your alley. As to whether or not it's better than Chinese food, it depends on your tastes. Everybody has different palettes and different preferences, plus different restaurants have different interpretations of their respective cuisine and some are better than others. I'm a little biased so I have to favor the Chinese, but after eating in China and Thailand, you can't make any determinations based off of places here in the US. There's absolutely NO comparison.

yes some are very spicy. if you do go to one, i recommend getting a pad-thai its a fried noodle dish and i order it frequently whenever i am at a thai restaurant.

No it's not spicy , even when you ask for it spicy. It's really really good though, their version of wonton soup is the freaking bomb. So order some of that, and I had the spicy chicken with peppers, and it was delicious, then for dessert I had fried green tea ice cream. OMG so good. I had it while I was in Seattle, and we were only supposed to be there for a day, and got stuck for a week, and we at at that place like 12 times. Bai Dong I believe was the name .

If you have a Benjarong Thai Restaurant in your area my husband and I HIGHLY recommend them. They are not very expensive and you can order 1-5 stars as far as how spicy you want it. I LOVE their chicken with peanut sauce....YUM. He's taking me there for my b-day dinner tomorrow.

oooooh thai food is yummy. It's nothing near chinese food but the ingredients they use are pretty similar. If you go to a particular chinese restuarant the food and stuff are more classy and tastes more sophisticated. However, thai people orginated from thailand (no ****) but they also ate with their hands... they didn't use chopsticks or spoons...very dirty, tsk tsk. So yeah, traditional families still use their hands to eat (correct me if im wrong). Thai foods are very spicy. Almost all their dishes include some sort of sweett and sour spicy sauce.. also very flavorful. I suggest for first timers to try the padtai. It's sauted noodles with bits of shrimp, meat, beansprouts, and roasted nuts. A shrimp salad is also famous dish.. spicy and tangy at the same time.. with sprigs of oinions, lettuce, special house sauce.. and veryy yummy.

Ohh im hungry. (:

YES Thai food is spicy

and it depends on what you like

Yes, it is spicy and yes in my opinion it is better than Chinese, at least the kind of Chinese you usually get in the US.

I would strongly recommend you try some satay... it tastes a bit like peanut butter and is very good, and you will see that flavor also used in Singaporean cuisine, in dishes such as roti prada (as a dipping sauce).

You might also try Thai beef salad -- not that amazing, but they cook the little bits of beef pretty crispy and they taste like a kind of crouton.

But -- if you are having a cold or the flu, nothing beats Tom Yum soup -- it's basically vegetable broth, mushrooms and hot peppers, and it will clean your sinuses out faster than sniffing Dran-O. Mm, mm, good (the soup, not Dran-O!)

Ask your server to recommend a dish!

I love my thai food! It's just got more flavour than chinese and glad I gave it a try. What to recommend... Pad Thai if into noodle dishes, then there are the curries, umm gaeng masman (think that's what it is called) which is a sweet curry with potato and peanuts usually, panang (a coconut red curry, quite nice), red curries, green curries, hmm if you get a chilli dish usually quite spicy I've found, umm can't remember the name of peanut vegetable dish I've eaten, think its sao na or something like that but could definitely be wrong. Yeah, its hard to pick something that is bad so I say go with whatever sounds good! :o)

[...]

What is a great Thai Food restaurant in Irvine or Newport?

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I've never had Thai food but have been wanting to try it, doesn't matter the price range.


I'm Thai, I know Thai food, and I have had Thai food all over SoCal -- everything from Bakersfield to Moreno Valley and all the way down to San Diego. I even know where to find decent Thai food in the Bay Area, but really, it's much better in LA.

I can honestly say that without a doubt, ever since Thai Nakorn in Garden Grove closed (due to fire), there has been no decent Thai food in Orange County whatsoever. NONE.

If expense is not an issue, then take that extra money and spend it on gas (because Thai food is generally cheap). Just get on the freeway and head north into Thai Town. The two best Thai places in all of SoCal are located on Hollywood Blvd, not far from the 101 freeway.

Palms Thai on Hollywood @ Bronson is the best Thai dining experience in all of SoCal. The food is authentic and tasty. Lots of great offbeat selections, and a lot of favorites, too. And they have Thai Elvis. He's AWESOME!

Sanamluang is a small chain that started in Hollywood. But there are locations in Pomona and North Hollywood, too. They aren't as fun as Palms, but the food is the best, most authentic Thai food you can get without going to Thailand. Food is super cheap, too. I spent $6 on pad see ew and got stuffed for dinner the other night.

In Orange, there's a great little Thai restaurant - on the northwest corner of Katella & Tustin (behind the pizza place). I don't remember the name, but I sure remember the stuffed chicken wings!

Try these 2 websites below for local reviews too.

www.yelp.com

www.kudzu.com

i'm a fourth thai:]

Try Than Bup Foo.....their squid loaf is to die for.

[...]

What are the best wine to match Thai food?

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I will be organising a Thai food promotion in spain; i wanna match the food with nice wine. Need ideas.


Because Thai food is so spicy and pungent, it is really better to serve a good cold beer, such as a Singha. A cold beverage stands up better to the spice, and most wines need to be served too warm to accomplish this balance.

If you really want a wine, make it something you can serve quite cold, and is semi-sweet, with spicy overtones. The best choice would be a sweet German Gewurztraminer, second best would be a Riesling. But if you cannot find that, a white zinfandel served extra cold will work.

Hope this helps.

Personally I probably would prefer beer such as Tiger or sigha or even a chinese beer like Tsingtao, But If having wine my choice would be a Vionger such as Yalumba Virgilis from South Australia or a nice acidic Pinot Gris(preferably french)

A Riesling is perfect to match with any spicy food. Riesling is a sweet wine and easy to drink to counteract the spiciness of the food.

This Riesling from German would be a great choice:

Dr. Loosen 2005 Wehlener Sonnenuhr Kabinett

When it comes to spicy food my all time favorite is Riesling. I prefer German Riesling as it is higher acid and usually better flavors. But, basically any slightly sweet wine will usually match well with spicy foods. So, wines such as Vouvray would be another excellent choice, or really any well made Chenin Blanc for that matter.

NO RED WINE!.....

Try a Reisling or a Gewertraminer - cold with a bit of sweetness. Since you will be doing this in Spain try serving a Fino Sherry with the Thai food (I'v never tried that , so test drive that combo first).

because Thai food is so spicy, i usually just drink beer with it instead of wine.

I tend to match heat with sweet.

The German whites - Reislings- work well for a couple of reasons;

They are lower in alcohol than many whites

They are readily available

They are relatively inexpensive.

You may also want to try a Vouvray.

When I eat Tai out, I usually drink beer ( or Tai Tea if it is lunchtime). If I wanted wine, I would follow the recommendations of the restearaunt, which will have a variety of compatable wines.

When I cook Tai for guests, I usually go to the Tai or Lao grocery and buy the beer they recommend for the dish I am cooking.

The Spanish drink so much wine, a taste of Tai Beer should be a good expierence. It will lend authenticity to the food.

I like warm sake with Thai food. It goes well with Tom Kar Gai.

sheraz red wine will go a long way with some spicy thai foodd especially with the peanut sauce laced barbecue meat.

[...]

Please suggest me which is the best Non veg Thai food I should try?

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It should be tasty and good to eat, as I am hoing on a date. I have never tried Thai food before this.


If you like spicy food, try the Panang Curry chicken. It's wonderful with chicken and veggies in a curry sauce over rice. You can request it mild to hot based on what you would prefer, but if it is your first time, don't get more than medium because Thai food is hot! (Any chicken and vegetable stir-fry dish is good too.)

If you don't like spicy or don't want your eyes watering on your date, try Pad Thai. It's a delicious noodle dish with chicken and some veggies in a mild, semi-sweet peanut sauce. It's a very popular dish, and as long as you like peanuts, you will love it.

If you want a starter, get a green salad or house salad. It usually has cucumbers and a peanut dressing. Chicken satay is great, but you need to eat the chicken on skewers with your hands (and possibly need a toothpick). Dumplings are also very good.

Enjoy your food - and your date!

I love green curries or anything Thai restaurants do with basil! My favorite Thai dish ever was green curry ostrich with lychee in a coconut shell bowl at a place in Vancouver. Then I came home, craved green curry ostrich, and had no place to buy it!

Many Thai restaurants will ask how spicy you want your food. Sometimes, I say, "White-person hot." The waitress usually nods and says, "Medium." It's a stereotype, though. My Filipino-Japanese-Hawaiian friend can't handle anything spicier than a Thai "mild".

Whatever you order, get an order of sticky rice, too.

Here,I also give U the recipes

Chicken Satay

Ingredients

1 pound skinless, boneless chicken breast

1 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon turmeric

1 teaspoon chopped garlic

1 Tablespoon sugar

1 Tablespoon vegetable oil

1 Tablespoon soy sauce

1 Tablespoon lemon juice

1 teaspoon fish sauce

Small amount of oil or coconut milk

Fresh coriander leaves

Lettuce leaves

Procedure

Slice chicken breasts into thin slices lengthwise. Each slice should be about 4 inches by 1 inch by ¼ inch. (Optional: place chicken in freezer for 15 to 20 minutes to make it easier to slice.) Place the chicken strips in a mixing bowl.

Add remaining ingredients, first the solids, then the liquids, to the bowl. Toss until well mixed.

Let the chicken marinate (absorb the flavoring) in the refrigerator for at least 2 hours and as long as 24 hours.

When ready to cook the satay, stir the chicken in the sauce and remove.

Thread each slice onto a skewer, pushing the skewer in and out down the middle of the slice.

Baste (rub) the chicken with oil or coconut milk and grill on a barbecue or under the broiler.

Cook for about 2 minutes on each side, watching carefully and turning to keep the chicken from burning.

Baste once more with oil or coconut milk. The satay is done when it's golden brown and crispy along the edges. Serve with optional garnish with fresh coriander leaves.

Serves 8.

Cucumber Salad

Ingredients

1 long cucumber

½ small red onion

â…" medium red pepper

1 Tablespoon sugar

Vinegar

½ teaspoon salt

Fresh coriander leaves

Procedure

Wash and dry the cucumber, and peel it if desired.

Cut in half lengthwise and then into quarters.

Slice the quarters into ¼-inch pieces and arrange on a plate.

Slice the red pepper and onion into thin strips. Scatter them over the cucumber.

In a small bowl, combine the sugar, vinegar, and salt.

Pour dressing over the vegetables and top with the coriander leaves.

Serves 4 to 6.

Many Thai dishes are very good but for a date? (something that's not too spicy is a good idea. I personal think curry doesn't sound good with it) Hmm how about Pad Thai noodle? One of the best known noodle dishes. It's very popular in Asia & in most country.

It's yum and it's just perfect for a date. I'd love it if one day my babe surprised me by making me some Pad Thai haha lol =P Plus it's just simple & so easy to make. I think you would like it.

To make it easy for understanding of how to cook Pad Thai, watch this video & it will explain to you all.

http://www.youtube.com/watch?v=78C3gxRI5Ds

2-3 cups phat (pad) Thai noodle (soaked in warm water 3-5 minutes)

1/4 lb raw shrimps/pork/chicken or beef

1 tbsp garlic (minced)

1 tbsp shallot (sliced)

2 green onion (slice into 1 inch)

1 cup bean sprouts

2 tbsp sugar

2 tbsp vinegar or tamarind sauce

1 tbsp fish sauce

1 tbsp dark soy

1 tbsp hot sauce (optional)

DIRECTION: well, just watch the video.It not that hard to make....Enjoy!!

The stuffs to make Pad Thai it's available in most Asian supermarket.

Hope I help! =) Have a great time with your date.

PS. you can add tofu if you like (1/2 cup baked or fired tofu cut into small strips)

And oh shrimp is the best for Pad Thai noodles

PPS.

If you really like curry stuff.

Try "Khao Soi" (This is a noodle dish, prepared in a rice creamy curry sauce, that is traditional in Northern Thailand. A popular lunchtime meal in northern Thailand. The flavor is not only distinctly "Thai" but it also goes very well with the American palate.)

http://importfood.com/recipes/chiangmainoodle.html

[...]

Are Thai Food ingredients available in Benidorm?

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Planning to move to Benidorm later this year. My wife is Thai and we've normally shopped for Thai food ingredients at a local Chinese supermarket. Has anyone seen or know of Thai food ingredients being available in or around the Benidorm area or know of any chinese supermarkets in that area? Thanks!


There are a number of Chinese restaurants (along with other 'world cuisines', like Indian etc) in Benidorm so they must be getting their ingredients from somewhere. Ask them.

If not available locally, you may be able to persuade them to purchase your required ingredients from their mainland wholesaler, on your behalf.

Alternatively, perhaps you have raised a possible business opportunity for yourselves? :)

Thai food should stay in Thailand and leave us to our bland tastes.

Agree with Jake, but it might also be worth speaking to Wing Yip who have an online store adn are prepared to consider deliveries abroad.

there's a company called Caucasian Pride Foods that does this kind of stuff, but then white. i suggest getting in touch with them.

[...]

Why "Peanut Sauce" is known as Thai Food while Thai people in Thailand don't know what it is?

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Of course I am Thai, born and raised in Thailand.

I find it funny that "Peanut Sauce" is everywhere in the west and seems to get more popular. People always refer it as "Thai" and many believe Thai food is all about peanut.

If you go to Thailand, ask them about peanut sauce and most will go blank. They don't know what peanut sauce is.

Thais put ground peanuts, as just another ingredient, in so few dishes that they don't consider peanut a main ingredient of Thai cuisine. And peanuts are coarsely ground so that they're like thick grains of sand, and not mud or peanut butter.

Why is it like that?


A lot of things are like that. Thai restaurants in the US try to cater to the taste of Americans. Same for teriyaki restaurants. You won't find stand alone teriyaki restaurants in Japan. Or tacos and burritos aren't really considered Mexican food. If you order fettucini alfredo in Italy, people will laugh at you.

But hey, I love phad thai!

I suppose it was someones idea of "Americanized " Thai food-- their own creation, actually,--- was to use a peanut sauce. ( If I remember right , peanuts are native to the Americas and not Thailand).

I would say that it would be some kind of a "fusion" food ingredient. Fusion food is the unusuall blending of two foods , of different origins, like "Chinese Tacos", That might include bamboo shoots and water chesnut, and soy sauce inside a Mexican corn tortilla, with Guacamole on the side!.

you're right...but then chop suey is unknown to the chinese as well

In Australia peanut sauce (also known as satay sauce) is known as being Malasian or Chinese, certainly not Thai!

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