Thai Oyster sauce, Maekrua brand, 11.8 oz bottleAdd to cart11.8ox-$5.29
Use this nice-sized bottle for generous use on your stir-fry (see recipes using oyster sauce below). Here's a Thai Street Vendor Video demonstraing the use of oyster sauce also.
A common seasoning for many Asian stir fry dishes. Ideal for all seasoning purposes. This is a truly premium brand, the manufacturer has decades of experience producing Thailand's finest oyster sauce.
Maekrua is the most familiar brand of oyster sauce, having a near monopoly in every household, and for good reason. The flavor is just excellent. You can find cheaper brands on some street vendor carts in Thailand, but Mae Krua is the gold standard for taste and quality.
We love to marinate steak with plenty of oyster sauce, a handful of crushed garlic cloves and a little bit of fish sauce.
Ingredients: oyster extract, sugar, salt, soybean, wheat flour, corn starch, sodium benzoate. Glass bottle is 10.1 fluid ounce. 11.8 ounce net weight.
Product of Thailand.
We also offer a vegetarian oyster sauce alternative.
Thai Stir-Fried Wide Rice Noodles, 'Pad Si-iew'
Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. We now offer a convenient instant pad siew sauce although if you learn how to make the real thing from scratch, as described below, it should be worth the effort.
Thai Cashew Chicken, 'Gai Pad Med Mamuang Himaphan'
One of the more popular dishes on the menu in Thai restaurants in America but also Thailand. This recipe is time-consuming but the result is spot-on perfect.
The finest cashews in the world are grown in Thailand, mainly on the island of Phuket. Mamuang himaphan means cashew nut but there is an interesting translation. Himaphan's original meaning refers to the Garden of Eden, and the cashew nut looks like a small mango. The resulting pun can mean "mango of paradise", suggesting culinary heaven. We use regular refined white sugar for simplicity but you may use palm sugarfor a more succulent flavor.
Thai-Style Wide Noodles In Thick Sauce, 'Kuaytiao Lad Na'
Lad Na is prepared in a two-step recipe that involves first frying wide rice noodles until they're just starting to get crispy. Then a sauce is quickly made and poured over the noodles. The translation of Ladna in English is "Pour on the Face".
Lad Na is served all over Thailand, so it can be considered a national Thai dish, see a sidewalk version here that's over 40 years old. It's typically served not spicy, with Thai condiments on the side to "fix the taste" and make it more spicy if that's desired. In Thailand, broccoli or "pak kanaa" is typically used. It's very good with asparagus as well.
Cracked Crab Thai Curry, 'Bu Pad Pong Kari'
Bu Pad Pong Kari is a simple recipe with a delicious unique flavor that many people in Thailand love so much that it's an addiction. If you like Thai food, and you like crab, you must try it. Just be sure to use good fresh crab, and crack the shells before cooking (as shown in the video at link below). Thai curry powder is the main flavoring, so that must be used. Below left is our video filmed in Thailand of a sidewalk chef preparing this authentic version.
As with any Thai recipe there are many variations. Here is our version which is fairly simple. Using coconut milk instead of fresh milk is another option.
Thai-Style Noodles Baked in Clay Pot, 'Bamee Gai Op Mor Din'
Baking these noodles in an authentic Thai clay pot gives everything a nice flavor and beautiful presentation. Use a bit less ginger if you prefer but don't leave it out entirely. We like making this with less chicken and ham, and the noodles can be anything of your choice such as bean thread noodles or rice vermicelli.
Baked Mussels in Soybean Sauce
Mussels complement Thai flavors very well. In Washington State we can buy 5 lbs of fresh Penn Cove mussels for about $12, and we're always experimenting with them to create tasty Thai recipes. This one is adopted from a cookbook created by the family that owns Healthy Boy brand soy sauce.