Smoked flavoring in Pad Pak Ruam

[sunoco27]

Sometimes I taste a smoked flavoring that I really like in Pad Pak Ruam at some of the places I frequent.

Does anyone know what it is and where I can buy it?

Thank You Kindly

[KhunOr]

Burnt oil used in cooking it.

[hugocnx]

Oil that's been used to long maybe?.

There is no condiment for making vegetables taste like smoke and why would they do it anyway.

Ok, there is liquid smoke, but quite expensive.

You like smokey tasting veggies?

Edited October 5, 2014 by hugocnx

[bob4you]

Where in Pattaya to get liquid smoke?

[AyG]

When cooking in a wok at very high heat the food can get very slightly caramelised or charred. It's referred to in English as "breath of the wok" and is considered a desirable characteristic.

A complaint I've heard from Thai housewives a few times is that domestic burners aren't powerful enough to heat a wok sufficiently to get this "breath".

[farang000999]

as above user mentions - this is why Americans can never get Chinese food to taste the way it does at the restaurant.

[quidnunc]

Actually, I've seen a Thai powdered smoke flavoring on sale at some supermarkets and restaurant supply houses. Not saying that's the case here, but it does exist.

[champa]

Where in Pattaya to get liquid smoke?

I saw in villa market.

[eldragon]

If it's made with chicken or pork, the taste might be coming from the way the meat is prepared.

[ATF]

What you can taste is not smoke it's probably sesame oil or maybe the brand of oyster sauce they use.