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      "body": "เมนูที่ขึ้นชื่อของไทยเป็นอะไรไปไม่ได้นอกจาก ต้มยำกุ้งน้ำข้น ด้วยรสชาติแซ่บถึงใจกับวัตถุดิบที่มีสมุนไพรสรรพคุณมากมายในชามเดียว ซึ่งวัตถุดิบหาได้ง่ายทั้งซุปเปอร์มาเก็ตและตลาดใกล้บ้าน เรามาดูกันเลยทำง่ายไม่ยากอย่างที่คิด\nส่วนผสม\n\n    กุ้งกุลาดำตัวใหญ่ หรือกุ้งแม่น้ำ\n    เห็ดฟางผ่าครึ่ง\n    พริกขี้หนู\n    ใบมะกรูดฉีกเอาก้านออก\n    ข่าหั่นแว่น\n    ตะไคร้ทุบแล้วหั่นท่อน\n    ผักชี โรยหน้า\n    น้ำพริกเผา 1 ช้อนชา\n    มะนาว 1 ลูก\n    กะทิหรือนมข้นจืด 1/2 ถ้วย\n    น้ำตาล 1/2 ช้อนโต๊ะ\n    น้ำปลา 1 ช้อนโต๊ะ\n    เกลือ 1 หยิบมือ\n    น้ำซุป (ถ้าไม่มีเป็นซุปสำเร็จรูปกับน้ำเปล่า)\n\nขั้นตอนการทำ\n\n    ก่อนอื่นต้องแกะเปลือกกุ้งผ่าเอาเส้นดำออกล้างให้สะอาด หั่นเครื่องต้มยำ พริก ขิง ข่า ตะไคร้ ใบมะกรูดและเห็ด ให้พร้อม\n    นำน้ำซุปไปตั้งไฟให้เดือด ใส่เครื่องต้มยำลงไปให้หมด พอเดือดอีกครั้งก็ใสกุ้งที่เตรียมไว้ลงไปเลย\n    หลังจากใส่กุ้งลงไปแล้ว ให้ใส่ น้ำตาล น้ำปลา พริกขี้หนู พริกเผา ใครชอบรสแบบไหนใส่ลงไปตามชอบ ตามด้วยเห็ดฟาง\n    ปิดเตาแล้วค่อยปรุงด้วยมะนาว(เคล็ดลับการบีบน้ำมะนาว ไม่ควรใส่มะนาวในน้ำที่กำลังเดือด เพราะจะทำให้มะนาวและน้ำซุปมีรสชม) โรยเกลือนิดหน่อยเพื่อดึงรสเปรี้ยวหวานเค้มให้เข้มข้นมากยิ่งขึ้น\n    จัดชามเสิร์ฟ หั่นผักโรยหน้า เพิ่มความหอม\n\nทำง่ายๆ ได้ไม่ยากเลยใช่ไหมคะ เมนูร้านอาหารที่สามารถทำกินเองได้ที่บ้าน ด้วยเมนู ต้มยำกุ้งน้ำข้น\n\nเรียงเรียงโดย food.mthai.com\nhttps://food.mthai.com/food-recipe/88943.html![Tomyum.jpg](https://steemitimages.com/DQmdJmPHYgpZJohEaTDFejWGogcZTygCSCLmiYMRX7gztaY/Tomyum.jpg)",
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      "body": "When the subject of tasty and healthy Thai cuisine is discussed, the name ‘Pad Thai’ rings a bell in our minds. It is the signature dish of Thai cooking. Pad Thai is undoubtedly a dish that completes the meal for all Thai foodies.\n\nWithout thinking twice, we can say that the delicious stir-fried noodles dish comes with many advantages; it is highly addictive.\n\nThe cooking method is uniquely Chinese, even though it’s a very popular Thai menu item.\n\nOrigins and cooking style to the side, the textures and flavors of what we have come to know and love about Pad are completely mouth-watering.\nA lip-smacking dish with rich history…\n\nDo you know Kway teow pad Thai is the accurate and full name of this dish and it is not native to Thailand? Kway teow in Chinese language means rice noodles and it is said that Chinese settlers who came to the country from southern China brought a previous edition to Thailand.\n\nThe dish, grabbed extreme limelight in the 1930s, when the prime minister of Thailand made a decision to promote this sumptuous dish on a national level.\n\nThai government also wanted to decrease domestic consumption of rice; having rice as their major exported product. In order to increase the popularity of this dish, the Thai government proffered different tasty recipes and motivated people to make use of wheeled carts to sell this cuisine in every nook and corner.\n\nDue to this, Pad Thai became an economical, convenient and healthy meal in the 1940s.\n\nDuring these years, the average cost to cook a Pad Thai for a small family was barely 0.18 cents, according to the Thai government. You can relish great Pad Thai at any good Thai restaurant and that too without shelling out a heavy amount. If you’re thinking to try this dish, order Pad Thai with a blend of several flavors like tangy and a tad sweet.\n\nHow to Make the Perfect Pad Thai?\n\nAre you proficient enough in cooking delicious Pad Thai at your home or do you prefer enjoying it at a good Thai eating point? From picking the right type of noodles to the necessary garnishes, this dish is a fiddly one to master.\n\nPad Thai or Phat Thai is a worldwide representative for the glories of Thai cuisine. These healthy and blended noodles are one of the best forms of noodles.\n\nAccording to expert chefs, Pad Thai cooking is all about the selection of the right ingredients and the right cooking method. tweet this\nFlavors\n\nAuthentic Pad Thai is a little lighter and drier than the Pad Thai usually served in big restaurants. However the main items remain the same in most of types.\n\nTo modify Pad Thai to gel with your personal taste, you can experiment with the right proportion of sugar, fish sauce and tamarind to balance the sour, tangy and sweet elements of the dish. The crushed red pepper and garlic add a peppery note that can be played down according to your taste.\n\nIngredients & Recipe\n\nThe perfect balance of ingredients in Pad Thai persuades you to have beyond your appetite. However, what are those items which you will require to make your recipe successful….\n\nIn a triumphant recipe, you will find the right balance of sweet, sour and salty; depending on your taste buds. Let’s start with red chillies which are added to taste, ranging from scorching hot to hardly noticeable.\n\nIn terms of texture, you can add tofu, shrimp or noodles for a chewy and soft taste whereas for crunchy & crusty flavor, add roasted peanuts, sprouts or baked beans. In Thailand, local items like banana blossoms, star fruit or raw mango are used; they add a bit of crunchiness and sour taste.\nMoreover, it is said that you can enjoy perfect Pad Thai cuisines on side alleyways, tucked away corners and on hidden streets in Bangkok. Here you need to be cautious of those cooks who do not pay heed to equilibrium, who take no notice of important Thai ingredients and break all the rules of Pad Thai cooking in total.\n\nCast a glance at some of the main ingredients\n\nLime juice (2 tbsp)\nFish sauce (2 tbsp)\nBeaten eggs (2)\nCooking oil (2 tbsp)\nGarlic chives (about ½ bunch)\nChopped garlic (3-4 cloves)\nSoft brown sugar (1.5 teaspoons)\nRed chillies, chopped (1 teaspoon)\nThick or flat noodles (250 grams, 8 Oz)\nFresh coriander leaves (1 small bunch)\nRoasted peanuts (chopped)\n\nProcedure to Cook Pad Thai Using These Ingredients\n\nPlease note that this recipe is suitable for 4-5 people only.\n\nSoaking the rice noodles\n\nTo start with, you need to buy flattish rice of noodles for your recipe. There are some differences in these noodles and the prime difference is in the thickness.\n\nA few Pad Thai methods suggest noodles with more width whereas others require the use of medium sized noodles. Take a pan and pour some water in it (3-4 cups are sufficient). Heat this water and place noodles in the pan. Now let these noodles to soak in the water for approximately 10 minutes.\n\nAfter 10 minutes, take out the noodles and check the texture. Keep in mind that the noodles shouldn’t be too hard or too soft. When the noodles have softened satisfactorily, drain the extra water and keep the noodles aside.\n\nThe right method for cooking the noodles is to spread and flip them with the help of a spatula. One more thing, if you want to add shrimp, do not overcook the noodles.\n\nThe process of frying\n\nThe second step begins with the remaing Pad Thai ingredients. For frying, you are required to use a large pan. You will have to work carefully and blend all the mentioned items.\n\nUse a large pan as this will make stirring easier. Now pour the oil in the pan and start heating it until it becomes very hot. Then, add sliced beef, chopped chillies and chopped garlic in the pan. Keep stirring all the ingredients for approximately 2 minutes.\n\nAdd some ingredients to the pan\n\nNow add the prawns to the pan and let them cook for 3-4 minutes. Keep stirring all the items in the frying pan continuously. Your dish has almost reached the central phase.\n\nYou still have the drained noodles and garlic chives to work with. At this stage, you need to add the drained noodles and garlic chives into the pan. Allow all the items to cook for 1-2 minutes ahead of jumping onto the next stage of cooking. This is the time to add sugar, lime juice and fish sauce to the pan.\n\nYou need to blend all these items in a separate small pan. Heat lightly to dissolve the brown sugar and taste – You can add more quantity of these ingredients as per your wish.\nThese ingredients are responsible to add tangy and sweet flavors to your Pad Thai recipe. After this, mix beaten eggs and toss the ingredients continuously. For better mixing, you can use two wooden spoons to stir the ingredients. Afterwards, turn off the heat.\n\nThe final touches\n\nYour Pad Thai is now ready to tantalize your taste buds. Take out the noodles on a plate and sprinkle coriander leaves, bean sprouts and chopped peanuts on the top. Conventionally, Pad Thai is savored with crispy fried onions and chopped peanuts.\n\nIf you want a bit of a sour flavor, squeeze a few drops of lemon juice on the top, once the Pad Thai is plated.\n\nSome Additional Tips…\n\nOil in fried Pad Thai Noodles: If you’ve tried preparing this recipe or any other recipe that demands noodles to be deep-fried, you could use this tip. The oil can be slowly poured in the cooking procedure rather than being added in a single go.\n\nThe above mentioned recipe uses a balanced quantity of oil. We have recommended 2 tbsp of cooking oil for four servings.\n\nInteresting Options: Want to make some exciting changes in your Pad Thai recipe? Take one big size capsicum and two carrots. Now cut carrots into cubical shape and capsicum into strip form. If you don’t like eating bean sprouts, soak them in hot water for around 30-40 seconds.\n\nThen drain out the sprouts and mix them to your Pad Thai dish. This will certainly cut down the level of crunchiness, but without losing the taste.\n\nIn Conclusion…\n\nWhen serving freshly cooked Pad Thai, don’t forget to sprinkle crushed peanuts. Also add green onions and a few small slices of lemon. For a scorching hot taste, shake over chilli powder! It’s a long piece of writing, but maybe the last thing you’ll ever need to read about delicious Pad Thai.\n\nThus, go on, fling off your own Pad Thai party and get loads of admiring comments from your friends and family!\n\nhttp://www.theroyalbudha.com/blog/pad-thai![43.-PAD-THAI-GOONG-SOD.jpg](https://steemitimages.com/DQmZjX4Gu4rRfvPXi48Es6SYdCKmaFiVhBPQNKa1XFYqv92/43.-PAD-THAI-GOONG-SOD.jpg)\n![Pad-Thai-Ingredients.jpg](https://steemitimages.com/DQmeAekVrvc4B3D2EkEUxfH3GGWu8TA5LDoJZnWpsXPVMRQ/Pad-Thai-Ingredients.jpg)![shrimp-pad-thai-1024x687.jpg](https://steemitimages.com/DQmVFqJDgZFGLqhj5d31KVrGKphvGeEEvDQUrc5Wsjvi2pK/shrimp-pad-thai-1024x687.jpg)",
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      "body": "ผัดไทย ถือเป็นอาหารสัญลักษณ์หรือ Signature Dish สำหรับประเทศไทย โดยติด 1 ใน 10 อาหารไทยยอดนิยมที่ชาวต่างชาติและคนไทยชอบรับประทาน ผัดไทยเป็นที่ขึ้นชื่อเรื่องรสชาติ กลมกล่อม ทานง่าย ไม่เผ็ดจนเกินไป จึงเป็นที่นิยม ของคนทั่วไป ผู้ที่ชอบรสจัดก็สามารถปรุงเพิ่ม เมื่อบีบมะนาวลงไปด้วยแล้ว รสชาติอร่อยอย่าบอกใครเชียว โดยทานคู่กับ ถั่วงอกสดและใบกุ้ยช่ายก็จะช่วยเพิ่มผักและเส้นใยในมื้ออาหารได้อีกด้วย\n\n               \n               ส่วนผสม\n\n* เส้นจันท์ (หรือเส้นเล็ก) 90 กรัม\n\n* ถั่วงอก 50 กรัม\n\n* ใบกุ้ยช่าย 2 ช้อนโต๊ะ (หั่นให้มีความยาวประมาณ 1 นิ้ว)\n\n* น้ำปลา 6 ช้อนโต๊ะ\n\n* น้ำมันหอย 6 ช้อนโต๊ะ\n\n* น้ำมะขาม 3 ช้อนโต๊ะ (หรือน้ำส้มสายชู)\n\n* น้ำตาล 2 ช้อนโต๊ะ\n\n* หัวไชโป้ว 2 ช้อนโต๊ะ\n\n* ถั่วลิสงบด 2 ช้อนโต๊ะ\n\n* ไข่ 2 ฟอง\n\n* พริกป่น 1 ช้อนโต๊ะ (ถ้าชอบรสจัด)\n\n* มะนาว 1/2 ลูก\n\n\n              วิธีทำ\n\n\n1. กรณีใช้เส้นชนิดแห้ง ให้นำเส้นไปแช่น้ำธรรมดา (อุณหภูมิห้อง) ประมาณ 30 นาที\n\n2. ตั้งกระทะบนไฟปานกลาง ใส่กุ้งลงไปผัดจนเริ่มสุก ตอกใส่ไข่ลงไปในกระทะ ใช้ตะหลิวเขี่ยให้ไข่แดงแตก พอไข่เริ่มสุก ใส่เส้น, น้ำตาล, ถั่วลิสงและ หัวไชโป้ว ผัดจนเส้นเริ่มนุ่มและเครื่องปรุงทั้งหมดผสมกันทั่ว\n\n3. ปรุงรสด้วยน้ำปลา, น้ำมันหอย และน้ำมะขาม (หรือน้ำส้มสายชู) ใส่ถั่วงอก, หัวไชโป้วและพริกป่น (ถ้าชอบรสจัด) ผัดอย่างรวดเร็วให้ส่วนผสมทั้งหมดเข้ากันทั่ว ตักใส่จาน จัดแต่งด้วยถั่วงอกสด, พริกป่น, และมะนาว ข้างจาน ควรเสิรฟขณะยังร้อน![เฮือน\nhttps://sites.google.com/a/thantong.ac.th/xahar-praca-chati-thiy/phad-thiy\n\n.jpg2_.JPGผัดไท1.jpeg](https://steemitimages.com/DQmfACDzkpsaMUMSvt8KiHZyD8rh6xoJ8FWJwGCm6MwfVUi/%E0%B9%80%E0%B8%AE%E0%B8%B7%E0%B8%AD%E0%B8%99.jpg2_.JPG%E0%B8%9C%E0%B8%B1%E0%B8%94%E0%B9%84%E0%B8%971.jpeg)",
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