Cooking Thai Food Videos And Recipes

Thai Fried noodles is a favorite dish for visitors to Thailand. Now you can learn to cook this dish at home using the online video. In the online video you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Fried noodles but about the ingredients at his cooking school in Chiang Mai Thailand.

Thai Style Fried Noodles
Phad Thai

* 100g thin rice noodles
* 3 tbsp cooking oil (Soya Bean)
* 1 tsp chopped red shallots
* 20g pork minced
* 1 tbsp dried shrimp, rinsed and dried
* 10g firm bean curd, diced
* 3 tsp chopped salted Chinese radish
* 1 tbsp tamarind water/juice
* 50g Chinese chives cut 1 inch strips
* 2 tbsp crushed roasted peanuts
* 1 tsp roasted chili powder
* 1 lime wedge
* 2 tbsp sugar
* 1 egg
*1/4 cup bean sprouts
* 1 tbsp Thai fish sauce

Soak noodles in water for 5 minutes until soft then drain. Heat oil in a wok over medium heat and stir fry shallot and the roasted chili powder until fragrant and color changes. Add pork, stir until cooked then add bean curd, dried shrimp and salted Chinese radish. Push the mixture to the back side of the wok. Add noodles and toss them well then add the sugar, fish sauce and tamarind mixture, stir well. Break in egg and stir until done. Add Chinese chives and bean sprouts stir 30 seconds add peanuts and serve.

Cooking Thai Green Curry is simple once you see how it is done. In the 2 online videos you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Green Curry but about the ingredients at his cooking school in Chiang Mai Thailand.

Copy the recipe below then watch the Thai Green Curry with Chicken video. and take notes.

Green Curry with Chicken "Gaeng Khiew Waan Gai"

• 150 g. sliced chicken breast
  
• 2 tbsp cooking oil (Soya Bean)
  
• 1-2 tbsp Thai green curry paste (This is what makes it spicy)
  
• 1/2cup coconut cream
  
• 1 cup coconut milk1 cup pea eggplant (eggplant cubed into small pieces will do)
  
• 5 kaffir leaves stem removed and torn
  
• 2 tbsp Thai fish sauce
  
• 1 tsp sugar
  
• Handful sweet basil leaves
  
• 1-2 long red chilies diagonally sliced (red bell pepper will do)

Heat the oil in a sauce pan over medium heat and add Thai green curry paste, stir regularly to prevent the paste from burning. Add coconut cream, chicken and cook until fragrant. Bring to a low boil then add eggplant, kaffir lime leaves, fish sauce, sugar then coconut milk. Simmer until chicken is cooked then turn remove from stove and transfer into serving bowl. Garnish with sweet basil leaves.

Thai Hot and Sour Prawn Soup is fast and easy once you learn how it is done. In the 2 online videos you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Hot and Sour Prawn Soup but about the ingredients. In the second video you will see how his students do at his cooking school in Chiang Mai Thailand.

Copy the recipe below then watch the Thai Thai Hot and Sour Prawn Soup video and take notes.

 

Hot and Sour Prawn Soup
Tom Yam Goong Recipe

• 2 cups water or chicken stock or vegetable stock
• 250g uncooked shrimp or prawns, unpeeled
• 1 stalk lemongrass, sliced
• 5 kaffir lime leaves stem removed and torn
• ½ cup straw mushrooms cut in half
• 1 cup pea eggplant (eggplant cubed into small pieces will do)
• 5 kaffir leaves stem removed and torn
• 2 1/2 tbsp Thai fish sauce
• 2 ½ tbsp fresh lime juice
• 3 thin sliced fresh dried or matured galangal
• 3 red bird’s eye chilies
• 1 tbsp fresh chopped coriander (cilantro) leaves

Wash, peel and de-vein shrimp or prawns, remove the heads but keep the tails intact. In a sauce pan, boil the water or stock over medium heat. Add lemongrass, mushrooms, galangal, lime leaves and cook a few minutes until fragrant. Then add prawn and simmer until they have just changed color, turn off heat.

In the serving bowl add the juice from fresh limes, chilies and fish sauce. If you bruise the chili, the more you do the spicier the soup. Transfer the ingredients from the sauce pan to the serving bowl and mix.

Stir Fried Chicken with Chilies and Holy Basil, Phad Ga-Praw Gai is a favorite for lunch time meal for the Thai people. It is usually made with minced chicken and served over rice with a hard fried egg on top. Now you can learn to cook this dish at home using the online videos. In the 2 online videos you will be taught by Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Fried noodles but about the ingredients at his cooking school in Chiang Mai Thailand.

Copy the recipe below then watch the Thai Stir Fried Chicken with Chilies and Holy Basil video and take notes.

 

Thai Stir Fried Chicken with Chilies and Holy Basil
Phad Ga-Praw Gai

• 1/3 cup cooking oil
• 2 tsp chopped garlic
• 1 tsp chopped birds eye chilies
• 200g sliced or minced chicken breast skinned
• ½ - 1 tbsp Thai fish sauce
• 1 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tsp sugar
• 1 cup holy basil leaves

Heat wok over high heat. Add cooking oil then garlic and chilies, stir fry for a very short 15 seconds or less until fragrant. Quickly add the chicken and continue to stir fry for 1 to 2 minutes. Add fish sauce, soy sauce and oyster sauce and stir thoroughly. Add the holy basil and stir again. Transfer to serving dish. Garnish with carrot or fried holy basil leaves.

Learning to cook Thai Spicy Seafood Soup is easy if you know the proper way to add the ingredients. Now you can learn to cook this dish at home using the online video. In the online video you will be taught by Thai Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Fried noodles but about the ingredients. In the second video you will see how his students do at his cooking school in Chiang MaiThailand.

Copy the recipe below then watch the cooking Thai Spicy Seafood Soup video and take notes.

 

Thai Spicy Seafood Soup
Po Taek

• 2 cups of water or chicken stock
• 50g shrimp or prawns
• 50g Sea Bass, skinned and cleaned
• 50g squid and cut into 2cm pieces
• 50g mussels in their shell cleaned (optional)
• 50g crab in shell cleaned (optional)
• 5 kaffir leaves torn
• 3 this slices of fresh or dried galangal
• 1 stalk lemongrass cut into 1 – 2 inch pieces
• 2 ½ tbsp Thai fish sauce
• 2 ½ tbsp lime juice
• ¼ cup sweet basil leaves
• Pinch of salt
• 3 green and red birds eye chilies
• 1 dried red chili, fried slightly and cut into ½ inch pieces

Wash, peel and de-vein prawns or shrimp, remove the heads but keep the tails intact. Bring water or stock to boil in a sauce pan over medium heat then add lemongrass, galangal and lime leaves. Cook until fragrant. Add all the seafood except the shrimp or prawns (DO NOT STIR) and wait until they change color then add the shrimp or prawns. Cook a few more minutes then add the sweet basil leaves, swirl gently and turn off heat.

In a serving bowl, (Do this while waiting for the sauce pan to boil) combine lime juice, chilies and fish sauce. Add the ingredients from the sauce pan when done to the serving bowl. Mix bottom to top and top with the dried red chilies and sprig of sweet basil. The soup should be spicy, sour and salty with aroma of sweet basil and dried red chilies.

Thai spring rolls are a favorite at parties or great for a picnic. They are delicious and simple to prepare once you know the proper way. Now you can learn to cook this dish at home using the online videos. In the 2 online videos you will be taught by Thai Chef Chanrat Karatna, nickname Air, and his staff not only how to cook Thai Spring Rolls but about the ingredients. In the second video you will see how his students do at his cooking school in Chiang Mai Thailand.

Copy the recipe below then watch the Thai Spring Roll video and take notes.

 

Thai Spring Rolls
Por Piah Thod

• 8 spring roll sheets (from store bought package)
• 2 cups shredded carrots
• 2 cups shredded cabbage
• 2 cups bean sprouts
• 1 cup glass noodles
• ¼ tsp ground black pepper
• 1 - 2 tbsp light soy sauce
• Sprig of sweet basil for garnish.
• 1 tbsp cooking oil
• 1 egg
• 1 – 2 tsp sugar

Soak the glass noodles in cold water for 15 minutes or until soft, drain and cut into short lengths. Heat the cooking oil over low heat, add carrot, cabbage, bean sprout and glass noodles, stir fry for 3 – 5 minutes. Then add the sugar, light soy sauce and ground black pepper, stir until it becomes fairly dry. Remove and spread the mixture on a plate to cool for 30 minutes or more. Divide the filling into 8 portions; place the filling in the center of the spring roll sheet on a flat surface. Start rolling tightly folding the sides in half way through the rolling process. Seal the wrapper with beaten egg. Place in the refrigerator until ready to fry. Heat cooking oil in a wok to medium to high heat. Deep fry the spring roll and keep turning them until crispy and golden brown. Remove and drain. Cut each spring roll into 3 pieces and serve hot with plum dipping sauce.

Thai Chicken and Galangal Coconut Cream Soup doesn't take long to cook. You can replace the chicken with any meat or seafood. Now you can learn to cook this dish at home using the recipe and online video  taught by Chef Chanrat Karatna, nickname Air, and his staff at his cooking school in Chiang Mai Thailand not only how to cook Chicken and Galangal Coconut Cream Soup but about the ingredients.

Watch the Coconut Cream Soup video and take notes.

 

Thai Chicken and Galangal Coconut Cream Soup
Tom Kha Gai

• ¾ cup chicken stock or plain water
• 200g chicken breast (skinned)
• 10g thinly sliced fresh young galangal
• ½ cup coconut cream
• ¾ cup coconut milk
• 6g kaffir lime leaves, stem removed and torn
• 10g red shallots. peeled
• 40g straw mushrooms sliced, substitute with chanterelles or oysters mushrooms torn
• 10 grams or 1 stalk of lemon grass bruised and sliced into 1 inch lengths
• 1 tbsp coriander or cilantro leaves
• 1 coriander root scraped
• 1 - 2 tbsp lime juice
• 1 - 2 tbsp Thai fish sauce
• 10g red bird’s eye chilies

In a sauce pan, combine stock or water with coconut cream and coconut milk. Boil over high heat. Add the galangal, lemongrass, red shallots, chilies, coriander root and mushrooms.

Add the chicken and simmer until tender. Add the kaffir lime leaves, fish sauce and lime juice and continue simmering until fragrant. Remove from heat and transfer to the serving bowl. Garnish with fresh coriander and serve.

The soup should be rich and creamy, salty, sour and spicy.