Background Tam Sua is the papaya salad with vermicelli. Some tam sua recipe use prickles, roasted rice, oyster or bean sprout. It is very famous in the Northeastern Thailand.   Nutrition Facts Tam Sua is nourished with nutrients from the papaya which contains an enzyme called papain that aids in digestion. Lime juice, tomatoes and chilies are high in Vitamin C and including protection against immune system deficiencies. Thai garlic benefits for the growth of body tissues and protein from the fermented fish prevent the formation of Saturated fat or cholesterol.   Ingredients 50 grams cup shredded green papaya 80 grams vermicelli 30 grams tomatoes 15 grams Thai eggplant 8 bird eye chilies 5grams cloves of garlic 25 grams long bean sliced in small chunks 1 tbsp. lime juice ½ tbsp. fish sauce 2 boiled fermented fish

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Background Khai Luk Koei is one of a favorite dish among Thai people. Deep fried eggs are topped with a simple sweet tamarind sauce and crispy shallots. Then it tastes a little bit sweet and sour.   Nutrition facts Eggs are enriched with protein, vitamin B12, and lecithin. 50 grams of egg provide 6.5 grams fat and 180-250 milligrams cholesterol.   Ingredients 6 eggs, boiled and peeled ½ palm sugar 2 tbsp. fish sauce 2 tbsp. tamarind sauce 2 tbsp. water 2 tbsp. fried shallot Coriander leaves and shredded Chee fah chilies for garnishing

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Background Kanom Cheen Num Ya originates with Mon people. In the past, Mon Kingdom is powerful and influence toward neighbor countries. Burma and Thai adapted the dish called Kanom Cheen Num Ya from Mon but they were preferred in different taste. Burma prefer thick sauce (Nam Ya) so they add some soft banana stalk to the sauce while Thai like to eat fish then they add shredded fish meat to the sauce.   Nutrition facts Kanom Cheen Num Ya is a nutrient food. The dish provides carbohydrate from rice noodles, protein from fish, and verities of vitamins from vegetables which are good for excretory system. The fingerroot is not only help reduce fish smell but it also provides anti-aging and anti-bacteria.   Ingredients 1 kg. Fresh Thai rice noodles ½ cup chili paste, without herbs ½ cup fingerroot, sliced 2 cups fish meat, boiled ½ cup salted fish, grilled and bone removed 4 cups coconut milk 1 cup fish stock Serve with hairy basil leaves, fresh bean sprouts and sliced bitter melon

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