Thai Village Cuisine

Anyone Know Thai Cuisine?

Our local Thai restaraunt had a great dish on special when they first opened. Well I had it 2 or 3 times over the course of several months. I have asked the waitresses and even the owner what is was and they say they have never heard of such a dish even though I know it was a special at one time. Anyway, it looked like ramen noodles, they were a firmer nooodle than a ramen however. It was flavored with lime juice and maybe coconut milk and was seasoned Thai spices. It had a variety of seafood, shrimp, crab legs, squid, mussels and scallops. Any clue what this may be?

Public Comments

1. Sounds a bit like a Pad Thai to me.
2. that sounds like a dish thats called king noodle at the local thai restaurant in my neighborhood...was the sauce kinda gravy like?
3. Ask the question on bellaonline, they will give you a answer
4. You are describing Pad thai .. a famous thai dish, although when I visited Thailand, and asked for it, they looked confused, probably because I may have been mispronouncing it.
5. I like paad thai, tom yum goong
6. I'd agree with the others, probably Pad Thai. I would point out that usually in restaurants it is made with oil not coconut milk. I prefer the coconut milk style though. Gives it a thicker less oily consistency.
7. It is not Pad Thai! Pad thai does not contain so much seafood and coconut. It's KWOEY TIEO RAD NA: ask the restaurant! Ingredients: thai noodles (thin) 1/2 dozen FRESH prawns, scallops, squid 1 small fish fillet (tilapia, halibut, seabass...) 1 dozen mussels (or clams) 6 crab legs (cracked) 1-2 cups coconut milk fresh thai basil leaves fresh cilantro leaves 3 thai birds eye chiles juice of 1 lime 2 kaffir lime leaves 2 tablespoons peanut oil 1 inch piece of galangal (peeled) 1 stalk lemongrass 2 tablespoons garlic, crushed 2 tablespoons light soya sauce 3 tablespoons thai fish sauce (nam pla) METHOD: Cut the mixed seafood into bite-size pieces, first removing any shells. If you are using mussels and clams, wash and scrape the shells and open them by putting them in a pot with a little boiling water. Cover and boil for a few minutes, removing each mussel as it opens to prevent overcooking. Cook the crab legs in the same way. Let cool and keep aside. Chop a handful of basil leaves and cilantro leaves, seed and finely slice 3 bird's eye chillies. Crush the lemongrass (white stalk only) and rough slice the galangal. In a frying pan or wok, heat 1 tablespoon of oil. Brown 2 tablespoons of crushed garlic, galangal and saute the seafood for a couple of minutes. Drain off the oil and set the garlic seafood mixture aside. Put another tablespoon of oil in the pan and increase the heat. Add 2 tablespoons of light soya sauce and the noodles and saute for 2-3 minutes. Add the coconut milk and the kaffir lime leaves. Let cook 4-5 minutes and then tip the seafood back into the pan and add 3 tablespoons of fish sauce. Stir well. Add the basil leaves, cilantro and chillies and cook for 1 minute more, stirring. Serve with jasmine rice.
8. ** This is from a Thai person** From the limited information, I will try the process of elimination. The dish you described cannot be the following. - Pad Thai: as this is a very popular dish, it is unlikely that the restaurant has it as a special. Besides, this dish does not contain coconut milk (don't let others tell you otherwise.) - Lad na: this dish also does not contain coconut milk, and it is made from flat rice noodle. - Pat Si Ew: this dish is made from flat rice noodle. Your dish sounds very similar to a Northern Thai dish called Ka-nom-jin (the name usually followed by the name of the gravy). It is made of thin, white, round (spaghetti-like) noodle; served with spicy gravy. Hope this helps ^_^