We celebrated our 2nd wedding anniversary in Chiang Mai last December and I just wanted to share our experiences as soon as I could – which is about 2 months after!
Shortly after we got married, we agreed that our anniversaries need to be celebrated in places where neither of us have gone to. In 2011, we celebrated in Macau to see the “new” Macau (I have been there in 1994 and it doesn’t look anywhere near to how it looked 18 years ago!). This year, we thought of visiting another Asian country. I have always loved Thai food but I would really like to eat Thai food in Thailand cooked by Thai, you never really know how authentic food is when you’re in a different country.
We booked our hotel and flights last September. We booked Amata Lanna Hotel, it’s a tiny hotel but it’s worth every dollar we spent! Yu (the receptionist) was amazing! The staff were all nice and the breakfast was great — well as long as you give me bacon in the morning, I have no reason to complain! Hahahaha! I loved their “porridge” which tasted like molo but way, way better (for me!).
So, what is there to do in Chiang Mai? Well, we went to the Night Bazaar, Halal Street (Muslim Community that happens only on Friday nights), Saturday walking street and the most exciting of them all – cooking lessons! You can also visit the temples but we were so tired, we didn’t get to visit all of them in the old city. We went to a grocery in their local market and we bought some jell-o looking sweets with coconut milk. They call those “kalameh” while we, Filipinos, call them “kalamay”.
We loved the cooking lessons at Siam Rice Thai Cookery School, Tripadvisor was right about it being so good! Nancy was amazing and the men and women who were taking the class with us were fun to learn with. We took the whole day course, it was from 9AM – 3PM, cooked 6 dishes and learned to make curry paste from scratch! I hated Tom Yum in the Philippines and in Hong Kong but when I cooked it there, it tasted so fresh. It was so good, I guess I would just have to make it at home!
We’re planning to go back there when we have children. There’s still the elephants and tigers to visit! 🙂
Since I’ve received a recipe book and a certificate from Siam Rice Thai Cookery School, I would like to share Pad Siew with you. While my husband learned to cook Drunken noodles, I opted to learn Pad Siew. Unfortunately, my husband likes the other Pad Siew more (yes, I have posted that a few months ago)! 😛
Pad Siew or Pad See Ew
Also called: “Fried big noodles with sweet soya sauce”
(Prep Time: at least 10 minutes | Cooking Time: 5 minutes)
- 100g Big rice noodles (fresh/dried)
- 50g Chicken, sliced
- 2-3 Tbsp Cooking oil
- 4-5 stalk Kale/Kailan
- 10g Carrot, sliced
- 1 egg
- 1/2 Tbsp Garlic, minced
- 4 Tbsp Water
- 1 Tbsp Oyster Sauce
- 1 Tbsp Fish Sauce
- 2 tsp Sugar
- 1 Tbsp Soy Sauce (I used Lee Kum Kee’s Premium Soy Sauce)
- 1 tsp Black soy sauce (Sweet soy sauce)
- *If you will be using dried rice noodles, soak them in warm water for about 30 minutes
- Mix the 1 tsp black soy sauce with the noodles (after it has been soften. If you’re using fresh rice noodles, you can mix it immediately).
- Heat oil in wok/pan.
- Stir fry garlic and chicken on high heat until the chicken is cooked.
- Crack the egg and stir fry together with the chicken and garlic.
- Add water, kailan, carrot, fish sauce, oyster sauce, sugar and soy sauce.
- Add noodles and keep stirring until the noodles are soft.
- (Optional) Serve with chili powder, ground peanut, lime and sugar
Makes 1 serving