Background It is originally called “ PadMee ” founded more than 100 years as a local dish of Chaiya district in SuratThani province. It is imilar to Pad Thai dish but the different is that Chaiya noodles have ingredients as pound dried chilies with shrimp paste and shallots and simmered with coconut cream and seasoned the flavor as sweet, salty and sour.   Nutrition facts Pad-Mee-Chai-Ya contains high carbohydrate from rice noodles that made from water and rice flour. Rice noodles provide you enough carbohydrate at 40% of your recommended daily consumption. The carbohydrate found in rice noodles promotes waste elimination and improves your digestive system as well. Shrimp contains high protein and we gain fat from coconut milk, vitamins and minerals from fresh vegetables.   Ingredients 200 grams soaked thin rice noodles or Chan noodles 120 grams shrimp, peeled 5 pieces dried red chilies without seeds 30 grams shallot, sliced ½ teaspoon shrimp paste 1/3 cup coconut milk 1 tablespoon fish sauce 1 tablespoon palm sugar 1tablespoon tamarind juice    

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    Background Abb-Pla is made from fresh fish slices, mixed with ground Thai herb and ingredients then wrapped in banana leaf. Finally charcoal grilled with light heat until it is cooked.   Nutrition facts Fish meat has rich in high protein and easy to digest. Kaffir lime skin helps to release gas in intestine, reduce flatulence and relieve colic.Turmeric can help boosting the immune system. Lemongrass relieves cough and cold.Garlic is beneficial in enhancing the growth of tissue in our body, strengthening body immune from cancer and containing a strong antioxidant.   Ingredients 1 Kg. of fresh fish slices 1 teaspoon of kaffir lime skin, finely chopped 40 grams Thai garlic, peeled 80 grams shallot 80 grams lemongrass 1 teaspoonshrimp paste 1 tablespoonturmeric, finely chopped 15grams bird’s eye chili 1 teaspoon of fish sauce 1 teaspoon of salt Banana leaf for wrapping Small bamboo pins      

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Background Yum, Thai salad, is a favorite dish among people in the central and the south. The dish is made with Bai Bua Bok (Gotu kola), dried coconut, dried shrimp and shallots.   Nutrition facts Bai Bua Bok (Gotu kola or Centella asiatica) has been used in many conditions for thousands of year. It was used to heal wounds, improve mental clarity, and treat skin conditions such as leprosy and psoriasis. 100 grams of Bai Bua Bok provide 0.24 milligrams of vitamin B1, 238 micrograms of beta-carotene.   Ingredients 2 cups Bai Bua Bok, sliced 1 cup shallots, sliced ¼ cup dried shrimp, pounded ¼ cup dried coconut, roasted 100 grams shrimps, grilled or blanched   Dressing sauce ingredients 1 ½ tbsp. palm sugar 2 fish sauce 2 lime juice 2 shrimp paste, grilled 5 grams bird’s eye chilies    

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