Posts Tagged With: Thailand


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Golden Vegetable Curry

I made this for me and a friend. We both enjoyed it, had two plates each (with rice) on the first evening that it was made, and then ate the leftovers for breakfast. It’s definitely best hot and fresh, and not too spicy. The amount of vegetables is just what I used. You can add more or less, if you’d like. I recommend adding an onion or two (if small) also, and the broccoli is definitely optional. It tasted better than I thought it would, but I only added it because a teacher gave me the broccoli and I needed to use it before it spoiled. Broccoli is healthy and really did go well in this curry, so you might like to try it, too.

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Noodles with Spicy Soy Fish


I don’t know what to call this. I  normally don’t like fishy food, but here I have acquired a growing appetite for seaweed and vegetarian fish. I’ve been sick lately, but olive oil seems to help. Sometimes I eat mostly bread and olive oil for some meals, but even though this is spicy and contains sugar (both items that I thought I needed to avoid, and should definitely limit), I felt pretty good after eating it, so I made it again. (Of course, my friends have been praying for me, too, so I must thank God for the healing.)

Here’s how I made this. The first time I only used half a can of soy fish, but the second time used a full can. It’s pretty easy to make. I bought the soy fish at Tesco Lotus in downtown Phayao, Thailand. I don’t know where you’d find something similar, but you can use another type of suitable vegetarian fish and a pinch of chili pepper if you don’t have this nor something like it. Or maybe this is a Thailand exclusive?

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Creamy Mango-Passion Fruit Salad

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Noodles with Eggplant and Tomato

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Tomato Fried Noodles


  • greens (I used collards or something like it.)
  • tomatoes
  • prepared noodles (al-dente=medium firmness, not hard but not too soft) (I recommend wheat-based noodles like spaghetti or something similar. I used yellow noodles and am not sure what they are called. Rice noodles may also be ok, particularly sen mee (thin rice noodles) or rice vermicelli).
  • garlic
  • salt
  • oil

Wash the greens, tomatoes and garlic. Slice the greens and tomatoes and mince the garlic cloves.

Heat a wok. Pour oil into the wok and when the oil is hot, add the garlic.

After the garlic begins to turn brown, add the greens tomatoes and a pinch or two of salt.

Stir constantly until greens turn dark green and soft.

Add noodles. Stir constantly for about 2 or 3 minutes until the dish is finished. If the food sticks to the pan as you are cooking, you may need to add a little bit of water.

Note: If you are trying to diet/eat healthy and would like to avoid excess oil, you can do this with water by sauteing the vegetables in a little bit of water and adding the noodles and cooking until the greens are dark and soft and the noodles are soft and most of the extra water  is evaporated (gone), adding only a little bit more water if the water evaporates before the food is finished/fully cooked. I still recommend using a wok for this.

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Fried Glass Noodles

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Som Tam

Also known as spicy papaya salad. However, I usually go without the spicy. A teacher taught me how to make this. I just helped her. Since I’m the only vegetarian here, the teacher had me set some aside on a plate. Here’s a recipe to make it vegetarian.

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Mushroom Fried Rice

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Italian Rice Noodle Salad

Made this on Friday for Sabbath lunch, and ate some for supper, too.

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