Appon's Thai Food Recipes

Sub Categories: Chicken Stir-Fry Pork Stir-Frys Seafood Stir Frys

Stir Frys - Thai Recipes

Spicy Liver and Green Bean Stir Fry ( Pad Pate Tub Mu )


This stir fry includes big red chillies and is very spicy. You may prefer to make the non spicy stir fry (the green pepper and liver stir fry) if you don't like spicy food. Of the two this is the one I prefer!

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Green Pepper & Liver Stir Fry ( Tub Pad Prik Yuek )


If you think there have been a lot of liver recipes lately, you're right! I was given lots of fresh pork liver, unlike meat liver is best eaten fresh. So all my recipes will feature liver until it's used up!

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Pumpkin Stir-fry (Pad Fuk Tong )


Halloween is tomorrow and you may end up with a lot of pumpkin flesh to use up. We don't celebrate Halloween much in Thailand, its a western thing that's only done in discotechs and restaurants. However we do eat this pumpkin stir fry all year round. This stir-fry is a great alternative to meat dishes and a great way to use up the pumpkin you hollow out of the lantern!

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Tofu & Soya Stir fry ( Tua Ho Pad Tur Ngok )


A delicious stir-fry made from fried tofu, together with soya beansprouts and carrots. This is the best way to eat tofu, frying it gives it more texture and flavour.

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Ton Ho Chai Stir Fry ( Pad Puck Ho Chai )


A stir fry made from Ton Ho Chai, the Chinese leaf vegetable. This is one of the beautiful simple side dishes that bulk up a meal with healthy green vegetables.

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Stir Fried Chicken Cashew Nuts (Guy Pad Med Mamuang Hinmapan)


A very popular dish, this is a quick easy to make stir fry of chicken and vegetables seasoned with cashew nuts. This is ideal as a side dish for Thai Fragrant Rice. The name break down as 'Guy' = chicken, 'pad' = fried, 'Med' = seed and 'Med Mamuang Hinmapan' means cashew nut. In Thai its just as long a name! ไก่ ผัด เม็ดมะม่วง หิมมะพานต์

Ingredient for 2 People
100 gms Chicken Breast
30 gms Cashew Nuts
1/2 Medium Onion
1 Spring Onion
1/2 a Red Pepper
50 gms Bamboo Shoot
1 Tablespoon Oyster Sauce
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1/2 Teaspoon White Pepper
3 Garlic Clove
2 Tablespoons Oil

1. Chop the garlic into small pieces and put in a frying pan and fry it for a few seconds to release the garlic fragrance.
2. Chop the chicken breast into strips and add to the frying pan - stir until chicken is cooked.
3. Chop the onion, spring onion, red pepper and bamboo, into strips add in the pan.
4. Add all the remaining ingredients.
5. Cook for 2 minutes.

Serve with
Hot Fragrant Rice

Thai Mushroom Stir-Fry ( Ton Hoom Pad Hed )


I'll let the photograph speak for itself.

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Sweet Sour Stir Fried Vegetables ( Pad Piew Wan)


This is a side vegetable dish, suitable for accompanying a rice or meat dish. Sweet and sour frying is common all through Asia, for this dish the sour comes from vinegar and the sweet from the sweet chilli sauce. Naturally since this is Thai cuisine it has a little chilli in it too, but not much, this is not a spicy dish.

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Stir Fry Chicken Liver ( Pad Kueng Niey Gay )


Liver is a strange thing, on the one hand people think it's something you throw away when preparing a chicken, on the other, they pay a high price for paté made from liver! This dish is a very tasty way to eat chicken livers and it's just another meat in Thailand.

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About Stir Frys

This page contains an archive of all entries posted to Appon's Thai Food Recipes in the Stir Frys category. They are listed from oldest to newest.

Steamed Dishes is the previous category.

Thai Sausages is the next category.

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