【From a Small House in Rural Thailand】Pad Nor Mai Farang （Stir-Fried Bamboo Shoots）: A Humble Dish That Hooks You Instantly!
Hello from the countryside of Thailand—Sawasdee ka!
Today I want to introduce a simple yet strangely addictive Thai stir-fry dish: Pad Nor Mai Farang （ผัดหน่อไม้ฝรั่ง）.
You might be thinking, “What the heck is that?” Well, to put it simply, it’s a stir-fried bamboo shoot dish—but it’s not the delicate spring bamboo you might imagine in Japan.
What is Nor Mai Farang?
“Nor Mai” means bamboo shoot in Thai. “Farang” usually means foreigner or western, but in this case, it refers to a type of long, thin bamboo shoot （or sometimes even asparagus） commonly seen in Thai markets and street stalls.
Why call it “foreign bamboo”? Nobody really knows—it’s one of those fun and mysterious names that make Thai cuisine so fascinating.
So what kind of dish is it?
In short, it’s bamboo shoots stir-fried with garlic and oyster sauce—flavorful and super satisfying.
It’s surprisingly good with plain white rice.
You can add pork or shrimp, spice it up with chilies, or keep it simple—it’s endlessly versatile.
On a hot afternoon, eating Pad Nor Mai Farang in front of a fan while wiping away sweat somehow gives you the strength to carry on with life. No joke.
[Easy Recipe] Pad Nor Mai Farang （Serves 2–3）
Ingredients:
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Nor Mai Farang （asparagus-like bamboo shoots）: 200g
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Pork belly or shrimp （optional）: 100g
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Garlic: 2 cloves （minced）
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Cooking oil: 1 tbsp
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Oyster sauce: 1.5 tbsp
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Soy sauce: 1 tsp
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Sugar: 1 tsp
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Water: 2 tbsp
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Chili （optional）: 1–2 chopped
How to Make:
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Cut the bamboo shoots into 5–6 cm pieces. Peel off any tough parts if needed.
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Heat oil in a pan and sauté garlic until fragrant.
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Add pork or shrimp and stir-fry until cooked. Then add the bamboo shoots.
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Add oyster sauce, soy sauce, sugar, and water. Stir-fry over medium heat for 3–5 minutes.
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Finish with chopped chili （if using）, mix well—and it’s done!
From the Thai Kitchen, With Love
Pad Nor Mai Farang doesn’t require fancy ingredients, and it’s incredibly easy to make.
Yet it has this magical “I want to eat this again” quality.
Thai home cooking often revolves around quick stir-fries with whatever’s on hand—this dish is a perfect example.
You’ll see it often at street stalls too, usually served over rice as “khao rad gaeng” （rice topped with curry/stir-fry）.
Final Thoughts
Japan’s soft spring bamboo shoots are lovely—but Thailand’s crisp, chewy ones have their own charm.
If you’re in Thailand or have access to Asian groceries, try this dish at home!
Until next time, enjoy your Thai food life with a bit of “mai pen rai” spirit!