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ImportFood In The New York Times

ImportFood In The New York Times


In the March 17 2022 issue of New York Times, author Julia Moskin featured ImportFood.com in an article titled 'The Art of Making Thai Noodles, Far From Thailand'

SEE: The Art of Making Thai Noodles, Far From Thailand

We really appreciate being featured in this story!  There are links to good recipes there, and here are some of our own that relate to the content of her article:

Pad Thai

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & videos (below left) for others.

Also consider our Picnic Table Pad Thai Recipe


Thai Druken Noodles, Kee Mao, Chicken

This is a new, slightly less-spicy version of our original kee mao recipe. Kee Mao are drunken noodles, meaning eaten drunk, fiery hot spice level, with beer and/or other alcohol.

The fresh ginger is a nice touch but optional and not authentic Thai for Kee Mao.  Add more fresh Thai chilli peppers to increase heat level.

We like using dark thick soy sauce to give the chicken a darker color but you can also use thin soy sauce instead.

This has a touch of MSG which is optional but recommended here to get the optimal flavor.


Thai Wide Noodles In Thick Spicy Sauce, Ladna

This is a new, elegantly spicy version of our original basic Ladna recipe. with the added complex flavor of our Shrimp Flavor Crushed Thai Chilli -- this is the best Ladna we've ever tasted.

Work quickly and you can create this dish quickly, just like this:

1. Thai Street Vendor Video makingn ladna on the spot, or

2. This Vendor Preparing a Basic Pork Ladna.

We prepared this  in two steps: first fry 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".

This has a touch of MSG which is optional but recommended here to get the optimal flavor.


 

Drunken Noodles, 'Pad Kee Mao'

Kee Mao is a popular noodle dish served throughout Thailand and the direct translation is "drunkards noodles".

Also see our new Kee Mao chicken recipe

They are typically made with a good deal of spicy heat, and we like this dish served with a cold beer. We also offer instant kee mao.


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.


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