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Thai New Year. Sawadee Pii May
Sawadee Pii May means « Happy New Year! »
SONKRAN an ancestral tradition
Buddhist New Year is this is on April 13. This date gives rise to important celebrations that will last from April 13 to 16, according to the cities. This is one of the most important holidays in Thailand since the beginning of the year according to the lunar calendar.
Thais splash water Buddhas with veneration but also family and friends, the belief that water away bad luck and purifies.
The festival is also a lot of fun when you throw water on everyone in an emotional release that results in real water fights in the streets. Of course, foreigners are no exception, and are sometimes treated with a little more interest … Some even participate with great fervor.
Songkran, an ancient tradition.
The Thai New Year is undoubtedly the biggest holiday of the year.
The dates of Songkran festivities attached to were originally based on the lunar calendar. Buddhist New Year has now been established in Thailand from April 13 to 16 to facilitate civilian life. « The party favorite Thai » is certainly a great battle ….. water since it is customary to spray water on each other a sign of purification, ritual welcome at the height of the hot season, but this is primarily a ancestral tradition.
Thai people observe a certain number of rituals, composed of several steps. From day one it’s a cleansing. We will clean the house, then everyone put new clothes.
Second stage, often associated with the second day is reserved for visits to the temple. Everyone takes care to bring offerings and the most faithful, to listen carefully to the speeches on the Dharma (Buddha’s teaching).
Third step, meals. Thailand is renowned for the friendliness of its meals, and Songkran is the opportunity to get the family together around a feast bringing together younger and older adults. Dishes will be prepared as an offering to monks and deceased parents.
The last rite of Songkran: honor the older. Major act of respect for older, they pour scented water on the hands. This gesture is accompanied by gifts offered by the youngest to their elders.
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Thai-style Fried Noodles, « Pad Thai »
Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & videos.
Our version of Pad Thai is tried-and-true, follow these directions and you’ll be amazed at the results. As with many Thai chefs, we prepare our own Pad Thai Sauce first.
This recipe requires dry roasted, unsalted peanuts. For best preparation, coarsely break them up in a stone mortar and pestle.
First, prepare your Pad Thai Sauce:
Ingredients for Pad Thai Sauce (makes four large servings)
1/4 cup palm sugar
1/4 cup fish sauce
1 tablespoon tamarind concentrate
1/4 cup Sriracha sauce (We use Shark brand. Use less for a mild taste)
* Note: we also sell a premade Pad Thai Sauce which works great
Method for Pad Thai Sauce
Put tamarind concentrate into a measuring cup, and add enough water to make 1/4 cup, stir, this is your tamarind juice.
In a small sauce pan, put palm sugar, fish sauce, tamarind juice, and sriracha sauce. Cook on low heat until the palm sugar dissolves, then increase heat. Let it start to boil, then quickly remove from heat, and set aside. You can make this Pad Thai sauce ahead and put in a jar in the fridge up to a week.
Ingredients for Pad Thai (makes 2 servings)
1 egg lightly beaten
3/4 cup (or more) fresh shrimp, uncooked
1 tablespoon sliced shallot
1 tablespoon chopped salted radish
1/4 cup diced firm tofu
1 handful rice stick noodle
1/4 cup plus 2 tablespoons water
1 cup fresh bean sprouts
1/4 cup fresh chives, cut into one inch long pieces
1 tablespoon sugar
2 tablespoons chopped roasted peanut
vegetable oil for frying
Method
Rinse the radish several times under cold water, gently squeezing off the water. Chop it and add a little bit of sugar to sweeten, mix well.
Soak the rice stick noodle in warm water for about 15 minutes, leave in water until you are ready to use.
Heat 1 tablespoon of oil in a wok at medium-high heat. Add egg and cook it quickly, scrambling into small pieces (see video below). Remove, set aside.
Add 2 tablespoons of oil in the same wok. Add shrimps and cook until done. Transfer to a bowl, set aside.
Add 1 tablespoon of oil to the wok. Add shallot, radish and tofu fry until aromatic. Increase the heat of your wok. Add a handful of soaked noodles followed with water. Stir-fry this mixture for about 5-6 minutes. The noodles will start to get soft. Add 1/4 cup of Pad Thai Sauce and mix well. Add sugar, cooked egg, bean sprout, chive and cooked shrimps. Stir well for another 1-2 minutes until everything blends together. Turn off heat, transfer to serving plate with sliced fresh lime, roasted peanuts, and more bean sprout on the side. Now dazzle your friends with the fact that your Pad Thai looks and tastes just as good as any restaurant. Enjoy!
You may add Thai chili powder,sugar and crushed peanuts at the table on the side.
Find All Thai recipes on: thebestofthailand.com