Today’s shared plate is fresh out of the wok, and we’re ready to enjoy it with the latest episode of The Bangkok Podcast! Feast your eyes on our beloved pad see ew, and listen to the podcast on spotify or youtube. This drunken noodle dish from Thailand is often featured in our morning market cooking class, but today we wanted to share a version with a slight twist.
This isn’t just any pad see ew, it’s made with a little extra TLC, by taking the time to make our own rice noodles. For those who love pad see ew, you can probably imagine why this is special. Pad see ew is normally a milder Thai dish, but if you prefer the noodles a little spicy, you can dash a bit of our homemade sriracha on top (or alternatively you can make pad kee mow drunken noodles instead). Beyond a spicy sriracha sauce, we’re pairing this special plate of noodles with an episode of The Bangkok Podcast, whose hosts Greg and Ed, decided to feature Courageous Kitchen. We hope you will take the time to listen and share!
Homemade ‘Sen Yai’ Rice Noodles
The process has been tricky, but we have been testing recipes to create our own wide rice noodle on our own. One of the factors that makes pad see ew in Thailand, more outstanding than versions you can have in restaurants abroad, is that street vendors in Thailand can usually grab fresh rice noodles from the market. The noodles are factory made in giant batches each day, and delivered to the markets where a local vendor can purchase them, and slice them to the thickness that customers dictate. Best of all, you can buy a kilo of fresh rice noodles for much less than a dollar.
The local market version is sliced precisely, and dirt cheap, so why would you make your own?
We simply love the nuance of hand cut noodles and the ability to customize them to your preference. If you prefer them melty, bouncy, super long, or some combination of those characteristics, you can adjust the amount of rice flour and a tapioca starch you add into the recipe. In a city that thrives on street food, this is a lost art in most Bangkok homes, but we’re happy to guide you through the process of making your own rice noodles.
You can find the dish made with other types of noodles, but there’s something special about freshly made, wide rice noodles or ‘sen yai’. The texture is extremely soft and pliable, unlike most of the dried, pre-packaged noodles you find in Thailand’s supermarkets. Admittedly though, they can be a pain to cook. The noodles tend to get so gooey in a hot wok, that if you’re not quick enough when stirring, they begin to melt and glue the entire dish to the bottom of the wok.
Many cooks, especially Thailand’s beloved street chefs, solve this problem by cooking the noodles quickly with high heat. When you spot vendors doing this, you’re really peering into the impact of centuries of Chinese migration on Thailand’s food culture. When the pad see ew noodles pour out of those high pressure gas or charcoal heated woks, the entire dish has absorbed the smoke and the stir fry sauce has been charred through the lightning quick process. This is the same wok hei style cooking that gives us dishes like Malaysia’s ‘char kway teeo‘, a sibling dish which Malaysians love as much as Thais adore pad see ew.
We’ve just launched a new class to teach you to make these noodles, please check it out! We hope guests will have fun going a little deeper with their pad see ew, and take noodle making knowledge home to places where good rice noodles for pad see ew and other dishes are a rarity. As in the podcast, we also hope to share Courageous Kitchen’s message of how food has the power to transform communities with everyone who visits for this tasty meal.
Happy listening, and thanks for stopping by to snack with us.
Special thanks to The Bangkok Podcast. If you have any trouble listening, you can also find them on youtube. We recommend listening to their latest episodes with a sharing plate nearby!
Today’s shared plate is a piping hot bowl of mushroom soup known by locals as ‘gaeng hed‘. The soup’s popularity pales in comparison to Thai cuisine’s soup juggernauts such as tom yam, and tom kha soups. However, despite not having as strong a reputation, we believe this enchanting green soup too, will leave newcomers craving a second taste.
The soup isn’t only great tasting, with a sneakily slow and building brand of spiciness, but gaeng hed is also good for you. Contrary to popular belief, the soup base isn’t tinted green from the mix of herbs and mushrooms added, but is given its color by blending together ‘yanang‘ leaves (ใบย่านาง).
Unfortunately, there isn’t a great name for yanang in English. The scientific name is tiliacora triandra, and it’s popular with older folks in the countryside, especially the area called ‘issan‘ that borders Laos. Wise in their years, they will often drink the grassy tasting herb as a juice, to most quickly benefit from yanang’s anti-inflamatory, anti-cancer, and pain relieving properties.
When you factor in the benefits from the fresh acacia herb (cha om or ใบชะอม), sweet Thai pumpkin, and a flurry of mushrooms, you’d be hard pressed to find a healthier Thai soup. The health benefits from the acacia alone, a common ingredient in gaeng hed, include antioxidant properties, a source of vitamin A, and helping to regulate body temperature.
These amazing herbal properties and their Lao-issan origin, made the dish our choice to cook for US Embassy guests, including Dr. Joanne Hyppolite, curator of the National Museum of African American History and Culture (NMAAHC). Both the dish, and the often appropriated Lao-issan cuisine in general share some commonalities, and ingredients with African American soul food. This ranges from the darker skin, socio-economically disadvantaged people of the region, to gaeng hed’s culinary versatility allowing it to be easily supplemented with herbs and vegetables you may have on hand.
Most interestingly is the texture of the soup. Named as a ‘gaeng’ in Thai, which implies a curry or curry-like, thick consistency, however, this is a bit of a misnomer. Instead gaeng hed is eaten as more of a thickened soup, with many recipes calling for the addition of tapioca starch. The starch, used similarly to how many people use corn starch, gives the soup a consistency that is similar in mouthfeel to the natural thickener of African American cooks in generations past, okra.
Although not commonly included in this soup, Thais too love their okra. The young soft okra (aka ladyfingers, kra jiap, or กระเจี๊ยบ) fruits are steamed or eaten raw as an accompaniment to traditional Thai chili pastes. Fortunately, Courageous Kitchen has 3 six-foot okra trees which produce fruit every 2-3 days. This made it easy to grab a few from the garden and quickly slice them for our guests from the US Embassy.
Gaeng hed may be a little known dish outside of Thailand, but it certainly brought two seemingly disparate food histories together at Courageous Kitchen recently. We’re all about using food to start discussions, break down barriers between people, and heal ourselves. We hope you’ll be intrigued to find out more about this healing soup and the spice and herbs that make it special. Happy eating, please share this plate with someone!
If you’re curious about Thai food, especially any of the ingredients mentioned in this article, be sure to let us know to include them in your cooking class or street food tour with us in Bangkok.
Today’s shared plate is a favorite Thai street food snack! Known as ‘hoi tod’ (หอยทอด) in Thai, this concoction of batter fried mussels is hawked most commonly by street food vendors selling pad thai. While the dish may be overshadowed by pad thai’s fame outside of Thailand, in the country in can go head to head with any greasy, super satisfying street food dish you can imagine.
If you’ve never seen this dish cooking before you’re in for a treat, it looks like a savory asian funnel cake is being created before your eyes!
With the cost of all the ingredients for pad thai, most street food hawkers outside the tourist hot spots can’t enjoy much success by selling it solely. So many of the vendors you see in Bangkok, whether you know it or not, may be making this delicious snack as well. The thing to look out for when you’re roaming Bangkok’s street food filled streets, are the carts with oversized iron woks. Great for cooking at a consistent temperature, the pure size of the woks allow the most skillful vendors to be making several plates at a time, often simultaneously cooking hoy tod, pad thai, and interacting with customers.
Making the dish at home without starting a grease fire can be a task. This is because you’ll need to get the batter frying in hot oil, and as it crisps up transfer it to a pan where in can continue to cook, but only shallow frying. This makes it easier to flip and get an even fry on all side, while allowing you to add an egg to spruce it up!
We prefer our hoy tod omelette crispy fried and golden brown. Normally, you will serve it with a chili sauce, and if you like the heat— you’ll love it with our homemade sriracha sauce.
When you visit Bangkok, you can request this dish in our cooking class or street food tour! We’re happy whether teaching you to make it, or encouraging you to hunt down a version to try it on your own. Happy eating, and remember to share this plate!