Darlene at International Cuisine, Author at International Cuisine

How to visit the Prosecco Vending Machine

May 8, 2022 By Darlene at International Cuisine Leave a Comment

How to visit the Prosecco Vending Machine

When we were figuring out our Northern Italian itinerary of course I had to include the Prosecco Hills. After all Prosecco is my drink of choice. When I learned that there is a very special place in the UNESCO hills of Valdobbiadene that actually dispenses bottles of the bubbly from a vending machine, say no more.

Honestly, this is my first trip to this glorious country. It has been on my bucket list for years. Our first stop was in Venice which was spectacular. Valdobbiadene and the Prosecco hills in the Veneto region was better than my best dreams of Italy.

Verdant rolling hills with rows and rows of Glera grape vines, staked in the shape of a heart. Glera is the grape they use to make Prosecco which is a lovely sparkling white wine for those who do not know.

In-between the long vineyard rows are bright little yellow flowers. If this wasn’t enough eye candy, add in a perfectly blue sky with white fluffy clouds and I felt like I found heaven. I think I did.

If your itinerary doesn’t make time for a stay in the Prosecco region of Italy, it is only about an hour drive north of Venice and could easily be done as a day trip. It is a famous wine region with wine tasting mostly of their famous sparkling wine.

To find the famous Prosecco vending machine is not difficult but there are a few things you should know ahead of time.

Where to find the Prosecco Vending Machines and Parking

Google maps works great to locate it. Just put in Osteria Senz’Oste Valdobbiadene, Italy. Just know that it will take you right to the location of the Osteria where there is no parking. There is parking about 200 to 400 meters away in both directions just off the main Road SP36 aka Prosecco Road.

There are signs to direct you although we missed them and ended up right at the bottom of the Osteria. The road ends at Col Vetoraz which is a great place for Prosecco tasting with great views and parking for them, not for the Osteria. Tip: find the parking off the SP36 first, then walk to the Osteria.

First stop is the Stone Farmhouse

Once you arrive, there is the cutest stone farmhouse with a curtain.

You will enter into a little room where you can buy your bread, meats, cheese and hardboiled eggs to enjoy with your Prosecco. This is a no host osteria (tavern), so it is on the honor system. You ring up your goods and leave the euro in little box next to the register.

They even provide you with a knife that you can take with you and return on the windowsill when you leave. They also have a little disposable cardboard like cutting board which comes in handy to cut up your charcuterie goods.

Before you head up the short but steep hill to the Prosecco machine there is a vending machine right in front of the Osteria to purchase a glass . They are just a couple of euro and make a cute keepsake of your visit as they are imprinted with the name. I had heard they provide plastic cups for free but I didn’t see any when I was there.

You will immediately see lots of little picnic tables and places to sit and enjoy the spectacular views in the vineyard. They even have standing height places to cut your charcuterie and take beautiful photos. You will also find some places in the vineyard that look like a picture frame made from wood to the amazing views of the verdant hills.

When you reach the machines

There are signs to direct you to a steep short narrow path to the vending machines themselves. It will cost you 15-25 euro depending on the bottle that you choose. They have full size bottles and mini bottles, and you will also need an ITALIAN ID. Okay, so I was not aware of this at the time and it was incredibly frustrating trying to purchase the bottle. The machine takes credit cards, but they also require this ID. The machines also speak to you in Italian so if you don’t understand the language, well it can be a bit challenging.

Thankfully after trying a few times, I asked a worker who happened to be nearby planting seedlings for help. Sure enough, he took out his ID and just like that, with a push of a button, my Prosecco was dispensed.

I am pretty certain you will be able find an Italian there for help as it is a popular place for locals too. Of course, if you are on a tour, a local driver would certainly have the proper ID.

Once you have your perfectly chilled bottle, find a place to enjoy it and take in the beauty of the surroundings. That glass of Prosecco is a cherished memory for a lifetime.

A few more tidbits on how to visit the Prosecco Vending Machine

You are not allowed to bring in any of your own food, beverages or containers. Obviously, they want you to buy what they offer, and you should.

Make sure upon your return to the Osteria to drop off the knife. Then, leave a note or a card and sign the guestbook as the room is filled with wonderful sentiments about the joy this place brings.

I hope you get the opportunity to see the idyllic views of Italy firsthand and visit Prosecco Italy. It was a good time, one of the best places to enjoy Prosecco and we had the best visit.

So there you have it, now you know how to visit the Prosecco Vending machine in the Prosecco Hills of Italy.

Until next time,

Dolce Vita

Chin chin (Cheers in Italian)

Darlene

Togolese Spaghetti Salad

February 24, 2022 By Darlene at International Cuisine

Togolose Spaghetti Salad is a delicious little salad that can also be put on a French baguette for a lovely lunch. It has a wonderful tangy mayonnaise based dressing that makes this a creamy and delicious salad.

This salad is super easy to make and you may have all the ingredients you need right in you refrigerator and panty.

The main ingredients are:

Spaghetti, tomatoes, beet, bell pepper, carrots, red onion, and eggs.

For the dressing: Mayonnaise, dijon mustard, vinegar, olive oil, parsley and salt and pepper to taste.

To make this a Togolese spaghetti Salad it is not made with Italian dressing, meat sauce or parmesan cheese like you would expect in a Spaghetti Salad. The eggs are the key to this special salad and like I said earlier the dressing.

Special Equipment

There is no special equipment needed to make this Togolese dish, just a pot to boil and a knife to cut up the ingredients, easy peasy!

What to Serve with Togolese Spaghetti Salad

Togo has some other great dishes you can serve for an authentic meal. Togo Grilled Chicken recipe, Djenkoume which is a tomato cornmeal recipe and for dessert why not serve Keke a wonderful Lime Cake recipe.

If you would like to learn more about the country of Togo, its traditions, food and culture be sure to check out “Our Journey to Togo” there you will also find more authentic and ancestral recipes like this popular Togolese Spaghetti Salad.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

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5 from 2 votes

Togolese Spaghetti Salad

A wonderful salad that could also be turned into a light lunch served on a French Baguette

Course Salad

Cuisine Togolese, West African

Prep Time 10 minutes

Cook Time 40 minutes

refrigeration time 1 hour

Total Time 1 hour 50 minutes

Servings

Calories 677kcal

Author Darlene at International Cuisine

Ingredients

For the Salad

1 16 0z Spaghetti, Thin
2 medium Tomatoes Diced
1 Beet Diced
4 Carrots Sliced
1 Small Onion Red, sliced
10 large Eggs
4 cups Lettuce

For the Dressing

1/2 cup Mayonnaise
2 Tbsp dijon mustard
1 Tbsp vinegar
1/2 cup Olive Oil
1 Tbsp Parsley chopped
Salt and Pepper to taste

Instructions

Place the eggs and beet in a sauce pan and cover with water, add a little salt
Cook the eggs for 12 minutes and remove the eggs and run cool water over them. Let the beet cook for another 20 minutes or so until tender. Remove and dice when cool enough to handle
Cook the spaghetti following package instruction, run under cool water and put in refrigerator with a touch of oil so it won't stick together.
Mix together all the dressing ingredients and set aside
In a large bowl place the lettuce and the rest of the salad ingredients.
Pour the dressing over all of it and toss gently. Put it in the refrigerator for about 1 hour Serve with French baguettes.

Nutrition

Togo Grilled Chicken Recipe

February 24, 2022 By Darlene at International Cuisine

Togo Grilled Chicken Recipe is a wonderful recipe that is super easy to make. It is very popular for good reason, who doesn’t love a delicious tender piece of grilled chicken. This recipe is all about the marinade that makes it truly Togolese.

Ingredients You Will Need

This is made with easy to find ingredients like chicken thighs and chicken legs, garlic cloves, ginger root , black pepper, salt, and cayenne.

Special Equipment

Ideally this should be made on a grill, that is the most authentic way to enjoy this Togo grilled chicken recipe and how you get these wonderful charred marks and flavor on the chicken.

If you don’t have a grill you could of course roast it in an oven at about 425 degrees for 30 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

What to Serve with your Togo Grilled Chicken Recipe

You should serve your togo chicken with slices of medium onions cut into thick rings that are grilled. It can also be served with fresh tomato wedges this is how the Togolese people enjoy it.

Togo has some other great Togolese cuisine dishes you can serve for an authentic meal. Togolese Spaghetti Salad , Djenkoume which is a tomato cornmeal recipe and for dessert why not serve Keke a wonderful Lime Cake recipe.

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5 from 2 votes

Togo Grilled Chicken Recipe

A quick and easy recipe for an authentic Togolese meal.

Course Main Course

Cuisine Togolese, West African

Prep Time 10 minutes

Cook Time 30 minutes

Marinating time 1 hour

Total Time 1 hour 40 minutes

Servings

Calories 104kcal

Author Darlene at International Cuisine

Ingredients

8 pieces Chicken thighs and legs with skin and bone
2 Tbsp Ginger root grated
8 cloves Garlic
2 Tbsp Red Palm Oil
salt & pepper to taste to taste
Cayenne Pepper to taste
1 large onion peeled and sliced into thick rings
2 Tomatos cut into wedges

Instructions

In a mixing bowl, mix together garlic, ginger, red palm oil, salt, pepper, cayenne pepper. This is your marinade
In a large bowl add the chicken pieces and pour over the marinade making certain they are all covered well.
Cover the bowl and place in refrigerator for at least one hour and up to overnight. (the longer the better)
Heat your grill to a medium high flame and cook until blackened in color and juices run clear or internal temperature reaches 165 degrees Fahrenheit
Toward the end of the chicken cooking add in the onion rings and grill until charred and soft.
Serve warm with a couple of fresh tomato wedges.

Nutrition

Togo Djenkoume Tomato Cornmeal Recipe

February 24, 2022 By Darlene at International Cuisine

Togo Djenkoume tomato cornmeal recipe is a staple dish in Togolese cuisine. It is thick and lightly flavored to be used as an accompaniment with other Togolese dishes. We loved it with the Togo Grilled Chicken recipe for an authentic and traditional Togolese meal.

Ingredients you will need:

You only need a few ingredients to make this staple Togolese dish. Cornmeal, ginger root, onion, garlic cloves, chopped tomatoes, tomato paste and some chicken or vegetable broth.

The ingredient you may not have is important, and that is red palm oil. You only need a couple tablespoons but it is key. You can pick some up here if you can’t find it in your local grocery store or African market. This is also used to make the marinade for the Togo grilled chicken so you will use more of it there.

What to serve with your Togo Djenkoume tomato cornmeal recipe?

Togo has some other great Togolese cuisine dishes you can serve for an authentic meal. Togolese Spaghetti Salad , Togo Grilled Chicken and for dessert why not serve Keke a wonderful Lime Cake recipe.

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5 from 2 votes

Togo Djenkoume Tomato Cornmeal Recipe

A delicious staple side dish to serve with just about any Togolese main dish

Course Side Dish

Cuisine Togolese, West African

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings

Calories 419kcal

Author Darlene at International Cuisine

Ingredients

2 cups cornmeal
4 cloves garlic minced
1 tsp ginger root grated
1 medium onion peeled and minced
2 Tbsp red palm oil
15 oz chopped tomatoes
2 Tbsp Tomato paste
4 cups chicken broth
salt and peper to taste

Instructions

In a large sauce pan saute' the garlic, ginger onions and palm oil over medium-high heat until soft and fragrant.
Add in the canned tomatoes and paste and lower flame to a simmer. Cook for about 15 minutes. Remove 1 cup of the mixture and set it aside to serve as a dipping sauce.
Add in the chicken stock into the remaining tomato mixture and bring to a boil. Gradually add in the cornmeal while whisking the entire mixture. Once the mixture is smooth, reduce heat to low and simmer for about 10 minutes.
You can put it in a bowl and turn it upside down making a nice mound of Djenkoume or you can make balls.
Serve hot with the dipping sauce and alongside the Togo Grilled Chicken for a wonderful Togolese meal.

Nutrition

West African Lime Cake (Keke)

February 24, 2022 By Darlene at International Cuisine

West African Lime cake called Keke is a wonderful dessert that is not too sweet and is super easy to make. It was the perfect ending to our Togolese meal.

This is such an easy recipe it only has 6 ingredients just sugar, butter, eggs, lime , flour and baking powder. Easy peasy to throw together. The peanut topping is optional. It only takes 25 – 30 minutes to cook.

This recipe makes an 8×8 square pan or a an eight inch cake pan would work too. I thought the consistency of it was more like a brownie than a cake but we loved it and hope you do too!

What other dishes Can I Make for A Togolese meal

Togo has some other great dishes you can serve for an authentic meal. Togo Grilled Chicken recipe, Djenkoume which is a tomato cornmeal recipe, Togolese spaghetti Salad to name a few.

Did you know that Togo’s capital city, Lome’ is considered to be one of the most beautiful cities in all of West Africa? It has broad boulevards and a cosmopolitan atmosphere. It used to be referred to as the “Paris of West Africa” and the “Pearl of West Africa”.

The capital city Lome’ got its name from the alo trees that used to grow around the city. The Ewe word was alotime which means “among the alo plants“.

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5 from 2 votes

West African Lime Cake

A quick and easy West African Dessert recipe that whips up in a jiffy!

Course Dessert

Cuisine Togolese, West African

Prep Time 10 minutes

Cook Time 25 minutes

Servings pieces

Calories 249kcal

Author Darlene at International Cuisine

Ingredients

1 cup Sugar white
2 1/2 Tbsp Butter Softened
2 Large Eggs
1 lime juiced
1 1/2 cups flour all purpose
2 1/4 tsp Baking Powder
2 Tbsps peanuts chopped

Instructions

Preheat Oven to 300 degrees
Grease and flour a 8x8 square pan or 8"round cake tin
Cream together the butter and sugar until light and fluffy with a hand mixer.
Add eggs in one at a time until incorporated and then add in the lime juice mix together.
Stir in the flour and baking powder until all is well combined.
Pour batter into the baking pan
Bake for 25 minutes until top is lightly browned and a toothpick comes out clean. Let cool
Garnish with crushed peanuts if using and serve.

Nutrition

Our Journey to Togo

February 24, 2022 By Darlene at International Cuisine

How did Togo get its name?

First things first; the country is pronounced tow-go. It is not pronounced like restaurant take out.

The name Togo comes from the Ewe people who are the largest ethnic group there. “To” comes from (toh) and means “river” and “godo “comes from (gohdoh) meaning “on the other side”. Togo means “on the other side of the River”.

Despite the name, it is believed the “river” refers to Lake Togo which historically was a very significant source of premium water. Lake Togo is actually a lagoon separated from the ocean by a narrow strip of land.

At one time Togo was called Togoland. Today the official name is The Togolese Republic.

Where is Togo located?

Togo is located in West Africa, it is a small country that is a sliver of land sandwiched between Ghana to the west, and Benin to the east. The width of Togo is only about 71 miles and its length is 360 miles. Burkino Faso is to the north and Togo has a very small, palm tree lined coastline on the Gulf of Guinea to the south.

The capital city Lome’ is located on the gulf, in the south. Lome’ gets its name from the aloe plants that originally surrounded the area. It is often called the “Paris of West Africa” due to its expansive boulevards and cosmopolitan atmosphere.

Togo is also home to several national parks, one of the most diverse is the Fazao-Malfakassa National Park. It has an array of landscapes including forest, savannah, rocky cliffs, and waterfalls. It is home to 203 species of animals that include: birds, monkeys, antelopes and elephants.

Sadly, Togo has a major poaching problem and has gained a reputation as a major ivory-trade center. In 2015 in Lome’, the largest seizure of ivory in African history took place. More than 400 tons of ivory were apprehended, representing over 800 poached elephants. The government has put in place anti-poaching trafficking squads, which has helped to improve this sad situation.

A Brief History of Togo

The earliest history in Togo starts from the 11^th to 16^th centuries, when tribes moved into the area from the surrounding nations. The ancient tribes produced pottery and tin. The main tribes were the Ewe’, the Mina and the Gun tribes, who settled mostly along the coastal areas.

From the 16^th to 18^th centuries, sadly, the coastal region along with the surrounding areas became known as the “The Slave Coast.” It was a major Atlantic slave-trading hub.

In the 1700s, Togo was occupied by the Danes before it became a German protectorate known at Togoland in 1884. Germany used forced labor to bring plantations to the area.

After World War I, Britain and France split Togo between them. In 1956, the British area became part of Ghana known as the “The Gold Coast” What is now Togo became independent from the French in 1960.

The first president was assassinated during a military coup. It is believed he was killed by Togo’s next president, Eyadema, who took power and remained the ruler of Togo until his death in 2005. At that time, he was the Africa’s longest serving ruler. He was succeeded by his son, who remains in power today, to the dismay of the opposition party, who claims fraudulent and corrupt elections put him in power.

Togolese Culture

Togo is home to about 8½ million people. It is diverse with 39 different tribes and languages. The Ewe’, is the largest ethnic tribe, but not by much. The official language is French.

Despite the influences of western religion, Animist and Voodoo are the predominant religions and beliefs in Togo. Only 30 percent consider themselves Christian and only about 20 percent are Muslim.

Voodooism is a belief system that extends to culture, philosophy, medicine, art, dance, and music. Togo has the world’s largest fetish market in the capital city. Outside it resembles a flea market but inside, it is full of voodoo dolls, and dead animal parts. Shamans are there to recommend concoctions to cure any of your ailments. It is their equivalence of a pharmacy.

Togo has a rich heritage of oral literature that consists of folktales and legends. Music and dance are an extremely important part of Togolese culture. Each ethnic group has their own unique style. Drums are used extensively throughout the nation along with other percussion instruments to celebrate special occasions and festivals.

There are many festivals in Togo and one of the most popular is the Evala festival. It is an important initiation ritual in the maturity of young men. Every year, hundreds of young men gather in the town of Kara and wrestle each other to establish dominance.

Togo is also home to an UNESCO World Heritage site called, Koutammakou, the Land of the Batammariba. Located in northern Togo, the area features traditional, mud tower houses, called “takienta,” which remain the preferred style of living. They are a national symbol of Togo.

Togolese Cuisine

Togolese cuisine is typical of West African cuisine. It also has hints of its colonial history, with beer from Germany and baguettes from France.

The national staple is maize, eaten both on the cob and ground-up in a savory porridge. Local fruits and vegetables are plentiful and include: tomatoes, okra, eggplant, bitter leaf and spinach. Cassava, plantains, and yams are pounded into fufu, a bland starch that is served with savory stews.

Rice is also a popular starch and beans are another important protein. Groundnuts are a primary export for Togo and are also used frequently in their cuisine.

Meat and poultry are plentiful, although fish and shellfish are also extremely popular, especially along the coast and near the nation’s rivers and estuaries. They often serve both meat and fish with a chili sauce. Bush meat, including Bush rat, are consumed but you likely won’t find them on any restaurant menus.

Palm wine, called sodabe, is made from the sap of palm trees and palm oil is often used in cooking.

For dessert, fruits like mangoes, pineapples and bananas are readily available and make a wonderful, sweet treat. Akpan or akassa are small sachets of fermented maize yogurt. You will see people enjoying this refreshing treat by tearing a small hole in the sachet with their teeth and then sucking the akpan directly into their mouths. Cakes are also a beloved dessert.

Coffee and tea are both consumed in abundance, especially in the morning.

So let’s enjoy a Togolese meal:

The Menu

Starter

Salade de Spaghettis (Spaghetti Salad)

Main Course

Koklo Meme (Grilled Chicken)

Served with

Djenkoume (Tomato Cornmeal Cakes)

Dessert

Keke (Lime Cake)

We set the scene with Togo’s national colors; green, red, yellow, and white. A white star was placed to represent hope, along with a red rose which is the national flower and a lion figure, representing the national animal. Cotton, and coffee beans, representing important exports, were also placed.

Generally, in Togo, food is consumed without utensils. Only the right hand is used, as the left is considered to be unclean. We put on Kobi Lolo music to get into the Togolese spirit.

Our first course was a super, delicious spaghetti salad. Often this salad is served on a French style baguette, which would make it much easier to eat without a utensil. The mustardy-mayonnaise based dressing was delightful, we loved it!

For the main course, we devoured the juicy, grilled chicken that was marinated overnight in a wonderful spicy marinade. The marinade was made with garlic, ginger, onion, hot peppers and red palm oil. The red palm oil is the essential ingredient in this recipe so that the meat gets nicely charred as it grills.

The grilled chicken, called Koklo Meme was served alongside a very popular starch called Djenkoume. It is a cornmeal, based ball that can be flavored with other ingredients. This one was flavored with tomato and went perfectly with the grilled chicken.

For dessert we had a little, limey cake, called keke that was moist, scrumptious, and topped with groundnuts.

As we say goodbye to this tiny nation of Togo, I leave you with a few Togolese proverbs:

“It is better to walk than curse the road.”

“Don’t butter the skillet before catching the fish.”

“If you hurt the reputation of another, you damage your own.”

“Good stew is best to be made in an old pot.”

Until next time,

Warmest regards,

Darlene

Thai Green Papaya Salad Recipe (Som Tam or Som Tom)

January 27, 2022 By Darlene at International Cuisine

This Thai green papaya salad recipe called som tam or som tum is one of my all time favorite salad recipes. I learned to make it in Thailand in Chiang Mai at a cooking class at an organic farm.

julienne peeler like this one. Or if you are skilled you can use a sharp knife and a regular peeler like it is shown here although it really takes practice so the julienne peeler is much safer.

If you use a julienne peeler, peel the skin with a regular vegetable peeler or knife first, cut the papaya in half, scoop out the seeds with a spoon and then use your julienne peeler on the peeled papaya.

Mortar and pestle, I have this one and love it however in Thailand they often use a very large wooden mortar and wooden pestle that the whole salad will fit in. If you have one like this, use it.

You should first pound the dressing ingredients and then add the papaya at end and mix it all together in a large bowl. The peanuts are usually added at the end and tossed or used as a garnish. It should be served with extra lime.

Whatever you do, avoid using a food processor to mix the dressing ingredients.

Once you put all the ingredients together the taste should be spicy, salty, and little bit sweet and sour, delicious!

Other Thai Recipes you can serve with Thai Green Papaya Salad

Chicken with basil called Phad Kaproa Gai or the famous Pad Thai (Fried noodles).

It would also be delicious with chicken satay with peanut sauce.

for Dessert Bananas in coconut milk

You can also serve it with sticky rice

You of course can enjoy Thai green papaya salad on its own or as a side dish, it is up to you. Spicy green papaya salad is a popular dish you can find all over Thailand and Southeast Asia for that matter. It is on the menu of every Thai restaurant.

Each country has a bit different variation. Laos, where the recipe originated uses fermented fish sauce and shrimp paste. Here is a recipe for the Laos version as well.

Did you know that Thailand used to be called Siam? Siamese cats are originally from Thailand and the name of the two conjoined twins back in the 1800’s were called Siamese twins because they were from Siam.

If you would like to learn more about the bucolic country of Thailand , its traditions, food and culture be sure to check out “Our Journey to Thailand” there you will also find more authentic and ancestral recipes like this popular Thai salad.

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5 from 3 votes

Thai Green Papaya Salad Recipe

This is a wonderful salad recipe that is called som tam or som tom. It hits all the delicious notes that Thai cuisine is famous for. Be sure to only add the number of Thai chiles that you can handle but remember it should be spicy.

Course Salad or Side dish

Cuisine Southeast Asian, Thai

Prep Time 20 minutes

Total Time 25 minutes

Servings

Calories 221kcal

Author Darlene at International Cuisine

Equipment

Mortar and Pestle
Julienne Peeler

Ingredients

2 cups Green papaya threads
6-10 Long Bean chopped into bite size pieces
1/2 cup tomatoes cherry or grape cut in half
1/4 cup peanuts roasted chopped and unsalted
6-8 birds eye chili peppers or to your heat tolerance
6 cloves garlic peeled
2 Tbsp lime juice fresh
1 Tbsp palm sugar grated or brown sugar as a substitute
2 Tbsp Fish sauce
1/2 tsp salt

Instructions

Put garlic and chili peppers in a mortar and mash wit a pestle until crushed into pieces.
Next add long beans, lemon juice palm sugar, fish sauce, tomato, and salt.
Mix together
Finally add shredded papaya and mix together with a spoon and pestle until completely combined.
Taste it for flavor and adjust as needed. It should be spicy, salty and a little sweet and sour.
Plate the salad and sprinkle with the roasted peanuts.
Serve with lime wedges, a little palm sugar and extra peanuts

Nutrition

Easy Pad Thai (Stir Fried Noodles) Recipe

January 27, 2022 By Darlene at International Cuisine

Easy Pad Thai (stir fried Noodles) recipe is the national dish of Thailand. You will find this amazing classic dish on nearly every menu in Thai restaurants. It is also a popular street food.

It can be made with shrimp, chicken or pork for a heartier meal or just with tofu to keep it vegetarian. Once you try it, you will quickly see why it is such a popular Thai dish.

Please note that this page may contain affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

Once again, easy pad Thai (stir fried noodles) recipe is so quick to make. In our cooking class in Chiang Mai it took a total of 4 1/2 minutes to cook it up once you have prepped the few ingredients. Who doesn’t love a quick, easy and delicious meal? Aside from amazing flavor it is another reason I simply love Thai food.

Key Ingredients you will need

You may have to head to you local Asian market to find a few key ingredients unless of course you have a market with good international section.

Rice Noodles– You want a thin flat rice noodle to make an authentic Pad Thai. Some packages will even be called Pad Thai noodles. They are sometimes called wide rice noodles or rice vermicelli or glass noodles . Any flat dry rice noodles will do.

Tamarind paste– I love this ingredient, it adds a sour taste that make a tangy sauce, that is amazing. You can find tamarind pulps in a block that you dilute in water making a tamarind sauce or paste,or you can find a paste in a jar that is already diluted. I always keep a block in my pantry. In a pinch you could substitute pomegranate molasses, lime juice or even white vinegar or even rice vinegar although it won’t be the same.

Fish sauce – This adds a wonderful umami flavor and be sure to get the best one you can find.

Palm Sugar– you will find in little discs or in a block that you can grate. You could substitute brown sugar in a pinch.

Firm Tofu -if you are using it instead of another protein like shrimp, chicken or pork, make sure it is a firm tofu. Do not use a soft tofu as it will disintegrate when you stir fry it. Tofu is great but my favorite is with shrimp but make what you love.

The other ingredients can be found in you local grocery store versus Asian markets.

Bean sprouts, carrots, limes, as you will garnish your pad Thai with lime wedges, roasted peanuts, chives or spring onions, aka green onions, chili powder, molasses, shallots, large egg, oil, salt.

Putting your Easy Pad Thai Stir Fried Noodles together

Make sure you soak your noodles for about 30 minutes in warm water vs hot water ahead of time or simply follow the package directions. Later you will add them to the wok and stir them so they need to be soft when you add them in.

Make the pad Thai sauce.

As I mentioned this whips up in a hurry in a wok. You will actually use the sides of the wok to move items to, as you go. If you don’t have one, I recommend you invest in one, it is a great addition to your ordinary pots and pans. I love this wok. Of course you can do this in a frying pan but it will be difficult to move the items to the side of the pan.

First you will add the vegetable oil into the wok and get it to a medium low heat. Add in your protein, whether it is tofu, shrimp, or chicken etc. You will also add in the shallots and fry until crunchy. Cook it until done by frying it quickly and then simply moving it to the side of the wok.

Next you will add the egg. Using the side of your spatula you will sort of scramble the egg. The egg should be put in the wok whole not already a beaten egg. This way as you scramble it with the spatula you will have both white and yellow pieces of egg vs. scrambled eggs. You can now mix everything in the wok together and move this mixture once again to the side.

Now you will add the noodles and the seasoning sauce that you have already prepared. Stir fry them together until soft and warm. Add in the bean sprouts, grated carrots, and chives. Mix everything together in the wok well. Serve on a plate with crushed roasted peanuts, and lime wedges.

Enjoy like you would at your favorite Thai restaurant

More Authentic Thai Dishes

Pad Thai is somewhat similar to another stir fried noodles recipe called Pad See Ew which has a bit more sweet and sour flavor. I love them both. They are both great noodle dishes.

If you are looking for more authentic dishes like this easy pad Thai stir fried noodles recipe for an incredible Thai meal be sure to check out the Thai Papaya Salad, Basil chicken or Bananas in Coconut Milk .

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5 from 1 vote

Easy Pad Thai (Stir Fried Noodles) Recipe

This is the national dish of Thailand, an absolutely scrumptious recipe.

Course Main Dish

Cuisine Southeast Asian, Thai

Prep Time 10 minutes

Cook Time 5 minutes

soaking rice noodles 30 minutes

Total Time 45 minutes

Servings

Calories 451kcal

Author Darlene at International Cuisine

Equipment

Ingredients

For the seasoning sauce

2/3 cup water
1 1/2 Tbsp tamarind paste
1 Tbsp Palm sugar
2 Tbsp fish sauce
2 tsp molasses
1/2 tsp chili powder hot or to your heat tolerance

Pad Thai ingredients

4 Tbsp oil
2/3 cup tofu firm cut into bite size pieces or use 1/2 lb, shrimp, cut up chicken or pork
4 shallots chopped
1/2 tsp salt
2 large eggs
160 grams rice noodles Usually 1/2 package softened per package
2/3 cup carrot grated
1 cup bean sprouts
1/4 cup roasted peanuts crushed
1 Tbsp chives chopped
2 limes cut into wedges for garnish

Instructions

Preparing the seasonin sauce

Put water in a bowl
Add tamarind paste, palm sugar, fish sauce, molasses, and chili powder. Mix together well.

Making the Pad Thai

Heat the oil in the wok to a medium low heat.
Add the shallots, tofu or other protein and salt. Fry until crunchy and cooked through. Move to side of wok.
Add the egg and scramble using the side of your spatula. Mix it together with the tofu and shallot mixture and move it to the side of the wok.
Add in the noodles and the seasoning sauce, stir fry until the noodles are nice and soft. Stir in a circular motion using the side of your spatula .
Add in the bean sprouts, grated carrots, and chives. Mix everything in the wok together really well.
Plate the Pad Thai and serve with crushed peanuts on top and the lime wedges.

Nutrition

Easy Thai Basil Chicken Recipe

January 27, 2022 By Darlene at International Cuisine

Easy Thai basil chicken is a beloved recipe in Thailand. It is the flavor of the sweet Thai basil that makes it so delicious. This is another recipe that we made in our Chiang Mai cooking class.

You will be amazed how quickly this dish comes together. It is one of the things I love about Thai cuisine in general. Perfect for busy weeknights.

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When you are in Thailand you will find this dish on the menu of most Thai restaurants as Phad Kaprao Gai or Gai Pad Krapow. It is also a popular street food dish. It is always served with white rice typically Jasmine rice. If you want a healthier dish you could even use cauliflower rice. Brown rice is not common in Thailand.

Key Ingredients you will need

You may have to head to your asian market for just a couple of the ingredients.

Thai Basil- It is a different flavor than sweet basil that you are probably used to. Thai basil leaves have a bit of an anise flavor that imparts a magnificent flavor to the chicken. The Thai sweet basil has purple stems which is how you can tell it apart .You can use regular basil sometimes called Italian basil if that is all you can find.

Chicken Thighs- You should chop up your own with a cleaver into small bits. You could substitute boneless skinless chicken breasts but the flavor is not as rich as thighs, you could also use ground chicken if you are pressed for time.

Long beans – sometimes called snake beans these add a lovely textural elect tot the dish as well. You could substitute green beans in a pinch,if that is the only thing you can find or even red pepper red bell pepper) could work too.

Fish Sauce– get the best you can, this adds a wonderful umami flavor to the dish.

Oyster sauce – another rich ingredient which adds amazing flavor. you could substitute dark soy sauce as well. It makes a savory sauce.

Thai Chili peppers- sometimes called birds-eye-chilies. These add the spicy heat that Thai cuisine is famous for. Be sure to only add enough to your heat tolerance as they are way up there on the Scoville heat index. You could substitute a jalapeno pepper or serrano as well.

Palm Sugar– It usually comes in a brick or little discs that you can grate, you can substitute brown sugar or white sugar if you need to.

You will also need, garlic cloves, onions, water and oil to make the dish, but you should be able to find these ingredients anywhere in your local grocery store

Putting the Easy Thai Basil Chicken Recipe together.

In Thai cooking you should use a wok to make this easy chicken stir fry. You can use vegetable oil or sesame oil and put it on a medium high heat. When the oil is hot add in the garlic, onion, chili peppers, and chicken. Stir until the chicken is done.

Next you add in the long beans, fish sauce, sugar and oyster sauce and stir together. You add the key ingredient basil at the end and stir again. Serve hot with rice.

You should prepare all the ingredients ahead of time so you can just quickly add them to your wok as you stir fry.

I hope you enjoy this popular Thai dish.

More Authentic Thai dishes

If you are looking for more authentic dishes for an incredible Thai meal be sure to check out the Thai Papaya Salad, Pad Thai or Bananas in Coconut Milk .

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5 from 2 votes

Easy Thai Basil Chicken Recipe

A quick and easy authentic Thai dish that will quickly become a family favorite

Course Main Dish

Cuisine Southeast Asian, Thai

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 161kcal

Author Darlene at International Cuisine

Equipment

Ingredients

1/2 lb chicken thighs cut up into small pieces
4 Tbsp Vegetable Oil
6 cloves garlic minced
2/3 cup long beans chopped into bite size pieces
4-6 Thai chili peppers
2 cups Thai basil leaves
2 Tbsp fish sauce
2 Tbsp oyster sauce
1 tsp palm sugar grated
1/2 cup onions sliced finely
6 Tbsp water

Instructions

Pour oil into wok and heat to a medium high heat
When oil is hot, add garlic, onion, chili peppers, and chicken. Stir until fragrant and chicken is cooked through.
Add in the long beans, fish sauce, oyster sauce and sugar.
Add a little water and stir everything together
Once well mixed together add in the basil stir once remove from heat
serve with Jasmine rice.

Nutrition

Thai Bananas in Coconut Milk Recipe

January 27, 2022 By Darlene at International Cuisine

Thai bananas in coconut milk recipe is easy and fun to make. A delicious way to end your Thai meal. Thai desserts often include some type of fruit.

Thailand is known for its exotic fresh fruits and coconut milk is often used in many of their delicious recipes. Bananas of course are grown in their tropical climate and even come in different colors and sizes.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

It is called either Kluai buat chi or Kluay bod Chii and is a classic Thai dessert. Garnish it with a few sesame seeds and a piece of a pandan leaf for a nice presentation.

We made this Thai bananas in coconut milk recipe at the cooking class in Chiang Mai so you can be assured this is an authentic Thai popular dish.

Ingredient List

Pandan Leaves: You may have to make a trip to your local Asian market to pick up some pandan leaves. They are popular throughout Southeast Asia and often used in dessert recipes. It imparts a unique flavor when you add it to the coconut milk and water while it is heating up. This dish can be made ahead and served at room temperature.

Coconut Milk or Coconut Cream can be used but we made ours with a combination of coconut milk and water. Of course ideally you can make your own from a fresh coconut but if that is not possible just use it out of a box or can.

Thai bananas come in many forms you could use baby bananas, Cavendish bananas or lady finger bananas just make sure they are nice and ripe bananas. The smaller bananas seem to have better flavor than large bananas.

Palm Sugar is another ingredient that you will need. It usually comes in a brick or little discs when you buy them at the Asian market and then they can be grated. You could alway use brown sugar, white sugar or even coconut sugar in a pinch but palm sugar adds a lovely caramelized flavor that is slightly different.

Toasted sesame seeds are also something you can find at your Asian market. They are sprinkled on as a garnish and add a nice texture to it.

A few notes on making the banana dessert

When you mix coconut milk and water along with the Pandan leaves into the medium saucepan or small pot you will want to bring it up to medium heat. Avoid high heat while bringing it up to temperature. This allows the pandan to flavor the milk properly.

Banana slices are added and just cook them until tender and soft so they add a lovely sweet flavor to the coconut milk dessert.

Make sure to add a pandan leaf to the finished dish Thai people always serve their food taking extra care in the presentation.

I am sure you will love this Thai coconut milk recipe and will serve it often, so quick and easy.

More Authentic Thai dishes

If you are looking for more authentic dishes for an incredible Thai meal be sure to check out the Thai Papaya Salad, Green Curry, Pad Thai or Thai chicken with basil.

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4.67 from 3 votes

Thai Bananas in Coconut Milk Recipe

A classic Thai dessert recipe that you can whip up in a jiffy

Course Dessert

Cuisine Southeast Asian, Thai

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings

Calories 240kcal

Author Darlene at International Cuisine

Ingredients

1 cup coconut milk
1 cup water
2 Tbsp palm sugar
4 bananas ripe
2 pandan leaf cut into 1 inch pieces except saving two longer ones for garnish
1 pinch salt
1 tsp toasted sesame seeds

Instructions

in a medium sauce pan pour in the coconut milk, water, Pandan Leaves stir to combine. Heat gently over medium heat
Add in the bananas and cook until soft.
Add salt to taste
Serve with some sesame seeds on top
Garnish with a folded pandan leaf and even a flower

Nutrition