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Think about Thai food The Philosophy of Thai Food Table of Contents
Cook with your tongue How to Eat Types of Dishes Breakfast, Lunch and Dinner
Cook with your tongueThai cooking is very different than modern western cooking. Where in western cooking (particularly baking) ingredients are measured exactly, Thai cooking is much more lenient. While this flexibility makes recipes more forgiving, internalizing "the system" can be challenging. This site provides measurements, but you should look at these recipes as the starting point for your exploration.
4 Flavors + Heat - In Thai cooking there are four flavors: sour, sweet, creamy and salty. Heat sits on top of the four flavors. The secret of a good dish is the right balance of the flavors -- you will find that there are "sweet spots" where the flavor just tastes right.
No Measuring - I remember that I had such a hard time learning to make a cake. Following the Thai tradition, I refused to kneel to Betty Crocker's specifications. Nobody uses measuring cups in Thailand. You learn to cook by watching and helping in the kitchen. After throwing away 8 cakes, I broke down and used measuring cups. It worked.
Personal Taste - You don't need add exactly what the recipe calls for. Rather, the recipe is a guideline - once you develop your personal taste, do not be afraid to deviate. Because the intensity of an ingredient's flavor can vary from one time to the next and everyone prefers a different point along the flavor spectrums, only your tongue can tell you how much more of something you need to add. Also, if you don't like something, omit it. Simple as that!
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How to EatThe basic food is meat and vegetable over rice. Just like the five food groups with carbohydrate is on the bottom of the pyramid, you consume more rice than meat. You take a little bit of meat or vegetable and more of the rice and scoop them on your spoon.
In the old days, people ate with their fingers. It is kind of funny that scooping rice with your fingers takes practice. With the western influence, Thais started eating with forks and spoons. Now, you use your fork to push food onto your spoon and eat off the spoon. When you are done, put your fork and spoon together on the plate.
Types of DishesMany aspects of a Thai meal differ significantly from western meals.
Appetizers: similar to western appetizers
Main Courses: Dishes eaten with rice. Unlike with western food, there is actually no 1 "main course" in a meal. You will frequently have 1-3 different dishes per person that everyone shares. The main course can be subdivided into types of cooking: Yum: literally means to mix. Meat with herbs and spices, vegetable with spices, meat and vegetables with spices mix with sauce. Some sauces are sour and spicy, some are spicy and sweet. Gang Jeude: clear broth soup with vegetable or meat or both. Gang Ped or Gang: spicy broth with or without coconut milk. The majority of gangs use curry paste and coconut milk. Pud: vegetable or meat stir fried. Tod: pan fried or deep fried, (i.e. Tod Mun is fried fish cakes). Yang: grilled (i.e. Gai Yang is grilled chicken)
Dessert: Majority of desserts are made of coconut milk, flour and sugar. There are three parts in making dessert. The first is the flavor of the dessert which could range from different types of flour to fruits. The second is the syrup which is sugar and water. The third part is coconut milk and a pinch of salt. Now, you can assemble you dessert. Some are served with crush ice and made a wonderful summertime dessert.
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Breakfast, Lunch and DinnerBreakfast: Breakfast is usually rice soup. There are two ways that you can have rice soup. However, in my parents' house, breakfast is what we have for dinner in every way. It is the only meal that we see one another. The menu resembles other houses' dinner. We are usually elsewhere for dinner. - Plain rice soup eaten with other dishes. The dishes that accompany rice soup are usually salty or pickled. - Rice soup that is cooked in chicken broth with seasonings.
Lunch - One Dish Deal: Served as lunch. For busy people, lunch is usually a bowl of noodles or a rice plate topped with meat and vegetables.
Snack: Thais snack all day. If you ever get a chance to walk around the streets of Bangkok; judging from the food carts along the streets, you'll realize that the Thais love food.
Dinner - Appetizers, Main Courses and Dessert < Previous
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Recipes Recipe Overview Table Of ContentsRecipe Overview
Appetizer One Dish Deal or Lunch Snack Soup Main Course Dessert Drink
These Thai recipes are written for you to know how to cook the Thai food that Thais eat in Thailand every day. These recipes have successfully taught millions of westerners, expatriates and Thai students abroad how to cook Thai food so that it tastes likefood from home.
While each of these Thai recipes originated from our families, the Bankgok restaurants or foodcarts we love and the Thai cooks we respect, we have put them through rigorous testing prior to publishing. Each recipe has been tested, not just by experienced Thai cooks, but by regular western people learning at home. Creating these recipes, we explored variations in preparation, cook's taste buds, food knowledge backgrounds, and western kitchens. Please let us know how they worked for you.
Enjoy great Thai food the way it's meant to be loved.
Appetizer
Crispy Catfish Green Mango Salad
Yum Pla Dook Foo Medium Sour unripe mango, biting lime, salty fish sauce and crisped catfish.
Fried Tofu with Peanut Tou Hu Tod Easy
Dipping Sauce Fried tofu served with hot cilantro and peanut sauceFried Wontons Geow Grob Medium
Spiced ground pork in crispy wonton wrapGrilled Pork Moo Ping Easy
Grilled pork on skewersLaab Larb Easy
Spicy ground pork or chicken salad cooked in lime juice, chili pepper and fish sauce
Satay Satay Medium Marinaded and grilled pork served on skewers with peanut sauce. A simpler recipe.
Satay - Modern Thai Version
Satay Medium Marinaded and grilled pork served on skewers with peanut sauce
Tod Mun Tod Mun Medium Fried fish cake, spiced with Thai curry and kaffir lime leaves.
One Dish Deal or Lunch
Barbeque Pork on Rice Kow Moo Dang Easy Five spiced barbeque pork on rice
Chicken on Rice with Hot Yellow Bean Sauce
Kow Mun Gai Medium Chicken on rice cooked in chicken broth with spicy soy bean sauce
Chinese Olive Fried Rice Kow Pad Nam Leab Easy Exotic Chinese olive fried rice
Curried Noodles Goew Tiew Kak Medium Rice noodles in beef curry sauce
Egg Noodles with Barbeque Pork
Ba Mee Moo Dang Easy Chinese egg noodles with barbequed pork
Fried Rice Kow Pad EasyThai style fried rice
Giant Noodle Rolls Goi Tiew Lohd HardTofu, bean sprouts and shrimp wrapped in fresh noodles and served with a spicy sauce
Mussel Sprout Pancakes Hoy Tod Medium Crispy mussel pancakes with bean sprouts
Noodles in Gravy Rad Nah MediumSoft rice noodles and Chinese broccoli with pork and gravy
Noodles with Fish Curry Sauce
Kanom Jeen Nam Ya Medium Curry fish sauce over rice noodles with fresh and boiled vegetables
Pad See Ew Pad See Ew EasyStir fried rice noodles with Chinese broccoli and soy sauces.
Pad Thai Pad Thai MediumStir fried rice noodles with chives, bean sprouts and shrimp.
Slow Cooked Beef in Spices
Neur Toon Easy A slow cooked dish with an extremely complex taste.
Snack
Chinese Chive Dumplings Gui Chai MediumChinese chive dumplings with hot chili soy sauce.
Soup
Bitter Melon Soup in Sparerib Broth
Gang Jued Mara EasyClear bitter melon soup slow cooked in sparerib broth.
Chicken in Coconut Soup Gai Tom Kha Easy Galangal flavored coconut soup. Sour and hot broth.
Chicken Stock Nam Gang Easy Simple chicken broth
Mushroom Tom Yum Tom Yum Hed EasySpicy and sour oyster mushroom soup with lemon grass broth
Stuffed Bitter Melon Soup Gang Jeud Mara Sai Moo EasyBitter melon in clear broth
Tom Yum Goong Tom Yum Goong Medium Shrimp in clear soup made from lemon grass, kaffir lime, hot pepper, lime juice and fish sauce
Main Course
Baked Shrimp in Clear Noodles
Goong Ob Woonsen Medium Shrimp baked in garlic, pepper, cilantro and clear noodles
Bamboo Shoot Yum Soop Naw Mai EasyShredded bamboo shoots boiled in wild Thai leaves with hot lime sauce.
Barbeque Pork Moo Dang Easy Pork barbecued with five spice marinade.
Basil Eggplant Pud Makua Yow EasyStir fried eggplant with basil and chili pepper.
Beef and Bamboo Shoot Curry
Gang Naw Mai Neuw Sub Easy Ground beef and bamboo shoot red curry.
Beef Jerky Nua Kem Easy Pan fried beef jerky.
Beef Panang Panang Nua Easy A dry beef curry, sprinkled with kaffir lime leaves
Blanched Magosa with Grilled Shrimp
Goong Pow Sadow Lou-ug Easy Hyper-bitter magosa flowers and hot sweet tamarind sauce on grilled shrimp .
Chicken Basil Gai Pad Gra Pow Easy Ground chicken stir fried with Thai basil
Chicken Curry Gang Gai Medium Chicken and Thai eggplant in red curry
Chinese Chive Flowers with Shrimp
Pud Dok Gui Chai EasyStir fried Chinese chive flowers with shrimp
Chinese Water Spinach Curry
Gang Tay Po Medium Chinese water spinach stewed in curry sauce with pork
Clams in Hot Basil Hoy Pad Prig Easy Manila clams in spicy basil sauce.
Crispy Fried Okra Grajiab Tod EasyOkra fried in a light batter served with chili sauce.
Crispy Pomfret Pla Jalamed Tod Easy Crispy fried whole fish. Served with shallot, pepper, fish sauce
Crunchy Squash Blossoms Dok Fugtong Tod EasySquash blossoms, lightly dusted in flour and pan fried.
Cucumber Salad Yum Tang Gua EasySliced cucumber, tomato, onion dressed in Thai sauce
Fried Fish with Tamarind Sauce
Pla Rad Prig Medium Whole fish pan fried and served with spicy tamarind sauce
Fried King Mackerel Pla Insee Tod Easy Pan fried king mackerel steak
Garlic Shrimp Goong Gratiem Easy Shrimp sauteed with garlic and peppers.
Ginger and Chicken Stir Fry Gai Pud King Easy Stir fried chicken with julienned ginger and wood ear mushrooms.
Green Beans and Shrimp Pad Prig King Easy Dried curry green beans with shrimp
Green Papaya Salad Som Tum EasyShreded green papaya, cherry tomatoes, green beans with lime dressing
Grilled Steak with Spicy Shallot Sauce
Nua Yang Easy Medium rare grilled steak, served with spicy shallot and lime sauce.
Mackerel with Chili Sauce Nam Prig Pla Tuu Medium Mackerel and fresh vegetables with a shrimp paste sauce.
Masaman Curry Masaman Medium Stewed beef and potato in spicy curry.
Pickled Fish Chili Sauce Pla Rah Lohn Easy Pickled fish cooked in coconut milk, spiced with shallot and chili peppers.
Rice Kow Su-ay EasySimple rice, cooked in water. Successfully!
Sausage and Sriracha Moo Yaw Tod Easy White pork sausage with mild-hot sauce
Spicy Budoo Nam Budoo Song Kreung Easy Traditional southern Thai sauce served with rice and many veggies.
Steak Salad Yum Nua Easy Spicy beef salad in lime juice, hot pepper and fish sauce
Steamed Curried Fish Haw Moak Medium Steamed, marinaded fish in curry paste and coconut milk on vegetables.
Sticky Rice Kow Neuw EasySteamed sticky rice -- an essential part of regional Thai cuisine
Stinky Beans and Shrimp Pud Ped Sataw Easy Stinky beans stir fried in red curry paste with shrimp
Stir fried Pumpkin Pud Fug Tong EasySquash stir fried with garlic and pepper.
Tropical Yum Yum Tawai MediumA variety of tropical vegetables with sesame curry sauce.
Yum Sausage Yum Moo Yaw Easy Pork sausage salad served hot or cold
Dessert
Fruits Polamai EasyTropical fruits you may not have heard of, cut into bite size pieces.
Mango on Sticky Rice Kow Neuw Mamuang MediumRipe mango served on a bed of coconut milk soaked sticky rice.
Miniature Fruit Loog Choob MediumMiniature fruits made from mung bean paste cooked in coconut milk.
Mung Bean Pudding Tau Suan EasySweet mung bean pudding topped with coconut milk
Pumpkin in Coconut Milk Fug Tong Gang Buad Easy Pumpkin cooked in sweet coconut milk
Rubies in Coconut Milk Tub-tim Grob EasyCrunchy water chestnut coated with tapioca flour in coconut milk served with ice
Sticky Rice Balls in Coconut Milk
Boa Loy EasySticky rice flour pearls in sweet coconut milk.
Tapioca Pudding with Young Coconut
Saku Peiak Maprow On EasyTapioca pudding in warm coconut milk
Tofu in Sweet Ginger SauceTau Huay EasySoft tofu served in hot sweet ginger sauce
Drink
Coconut Juice Nam Maprow On EasyCold coconut juice for hot days
Thai Tea Cha EasyBright orange sweet tea with a distinct flavor
© Copyright 1999-2007 ThaiTable and it's principals All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.
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Appetizer Satay -
Satay
Satay is a great barbeque food and fun to eat. Cook Satay sticks right along with your
barbeque chicken or hamburger.
This is an easier, and tastier method for making satay than people generally use in Thailand. For some reason the style commonly
found on the street there has migrated to using condensed milk, but I prefer it this way. This satay version has fewer, easier to find
ingredients and does not compromise the taste.4 Servings
1 teaspoon sugar 1 teaspoon salt 1 lb pork 2 tablespoons curry powder 1/2 cup coconut milk
bamboo skewer Tips and substitutionsThe pork should be yellowish in color. Sometimes there is not enough tumeric in curry powder. If you like the brighten up the color for presentation, add a dash of tumeric. Soak bamboo skewers at least half an hour so that the ends do not burn on the grill. Slice the pork into thin strips (about 1/4 of an inch thick) that will fit onto the skewers. Marinade the pork and curry
powder, sugar, coconut milk and salt for the same amount of time that you soak the skewers (I do both at the same time). For a shorter marinade time, I massage all the seasonings into the sliced pork for a couple minutes.
Thread the pork onto the bamboo skewers. When you get the skewers at a restaurant, the meat is normally stretched out flat. While this looks nice and makes economical sense for restaurants, I find that stuffing the skewers gives me a moister, tastier result that is tenderer than when it is stretched tight.
In Thailand, the satay is grilled on a rectangular, narrow charcoal grill that fits just one row of satay. The charcoal has been burning for a while. It is hot, but not flaming. There should be white ashes covering the charcoal so that the satay can be cooked evenly without burning.
Grill and serve with peanut sauce and cucumber in vinegar.Peanut Sauce for Satay - Nam Jim Satay People often asked me how to make a peanut sauce. At first, my reply was 'peanut sauce?' The only peanut sauce that I know is satay dip. However, I've seen 'Thai peanut sauce' at various supermarkets. I assume that that is what people were asking me for. I've also heard that people put meat and/or vegetable in the sauce and eat it with rice. But in Thailand, this sauce is strictly for satay!4 Servings
1 tablespoon tamarind 3 tablespoons sugar 2-3
tablespoons peanut butter
2 tablespoons fish sauce 1 tablespoon red curry paste 3/4 cup coconut milk Tips and substitutionsIn Thailand, people use peanuts ground up in a mortar instead of peanut butter and the sauce is granular with just a little creaminess. However, I use peanut butter because peanut butter is essentially finely ground peanuts and more convenient and common in American kitchens. The peanut butter I prefer is chunky natural, freshly ground (instead of the brands that have sugar or vegetable oil added). Smooth peanut butter will do too, if that is what you have in your kitchen.Add the coconut milk to a cold sauce pan and start to heat it up at medium heat. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well. When you see red oil simmering to the top, add the peanut butter and the rest of ingredients. Stir and taste. You should be able to taste the fish sauce, sugar and tamarind flavors. If it becomes too thick, add a few teaspoons of water to thin the paste.
Serve with satay and cucumber salad. Place the sauce on a flat plate for easy dip, saucer dish is
the best.Cucumber in vinegar -
Ahjaad
This is a good summertime salad substitue. If you keep it in the fridge, it is nice and cold when you serve it. The acidity of the vinegar plays off well against sweet dishes.
Because of the vinegar, this can sit for days in the refrigerator and stay good.2 Servings
1/3 cup water 1/3 cup vinegar 1/4 cup sugar 2 shallots, thinly sliced 1 cucumber, quartered and thinly sliced 1 long hot pepper, sliced OptionalTips and substitutionsIn Thailand, we use long red peppers that are mild, but I have a hard time finding ones that come close in flavor to it here.
You can cut back on the sugar if you like.Place all ingredients in a serving bowl. Chill and serve. © Copyright 1999-2007 ThaiTable and it's principals All Rights Reserved. This material may not be published, broadcast, rewritten or
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One Dish Deal or Lunch Pad Thai - Pad Thai
Pad Thai - This Pad Thai recipe is how you actually find it in Bangkok and comes from testing hundreds of different variations from food carts all over the city. Pad Thai is the ultimate street food. While "street food" may sound bad, food cart cooks are in such a competitive situation, with such limited space, ingredients and tools they need to specialize in a dish or two just to stay in business. The best of these cooks have cooked the same dish day-after-day, year-after-year, constantly perfecting it.
Great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavor. I've never actually seen the red, oily pad thai in
Thailand that is common in many western Thai restaurants.
The ingredients listed below can be somewhat intimidating but many are optional. If you would like to make authentic Pad Thai, just like in
Thailand, use all the ingredients.
Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add more tofu if you like.
2-3 Servings
1/2 lime
1 egg 4 teaspoons fish sauce 3 cloves garlic, minced 1/2 teaspoon ground dried chili pepper
ground pepper 1 shallot, minced 2 tablespoon sugar 2 tablespoon tamarind 1/2 package Thai rice noodles 2 tablespoon vegetable oil 1/2-1/4
lb shrimp Optional
1/2 banana flower Optional1/3 cup tofu - extra firm Optional1-1/2
cup Chinese chives - green Optional
2 tablespoons peanuts Optional1-1/3
cup bean sprouts Optional
1 tablespoon preserved turnip OptionalTips and substitutionsBy far, the trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, undersoak. You can always add more water in the pan, but you can't take it out.
Shrimp can be substituted or omitted.
In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper. For kids, omit the gound dried chilli pepper.
Tamarind adds some flavor and acidity, but you can substitute white vinegar.
The type of extra firm tofu called for this recipe can be found at most oriental groceries in a plastic bag, not in water. Some might be brown from soy sauce, but some white ones are also available. Pick whatever you like.
If you decided to include banana flower, cut lengthwise into sections (like orange sections). Rub any open cut with lime or lemon juice to prevent it from turning dark.
The original Pad Thai recipe calls for crushed roasted peanuts. Many people in Thailand avoid eating peanuts because of its link to cancer. Soak the dry noodles in lukewarm water while preparing the other ingredients, for 5-10 minutes. Julienne tofu and cut into 1 inch long matchsticks. When cut, the extra firm tofu should have a mozzarella cheese consistency. Cut up Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish. Rinse the bean sprouts and save half for serving fresh. Mince shallot and garlic together.
Use a wok. If you do not have a wok, any big pot will do. Heat it up on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. Add shallot, garlic and tofu and stir them until they start to brown. The noodles should be flexible but not expanded at this point. Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, chili pepper and preserved turnip. Stir. The heat should remain high. If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case. Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add shrimp and stir. Add bean sprouts, chives. Stir a few more times. The noodles should be soft and very tangled.
Pour onto the serving plate and sprinkle with peanuts. Serve hot with the banana flower slice and a wedge of lime on the side and raw Chinese chives and raw bean sprouts on top.
As always, in Thailand, condiments such as sugar, chili pepper, vinegar and fish sauce are available at your table for your personal taste. Some people add more pepper or sugar at this point. © Copyright 1999-2007 ThaiTable and it's principals All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.www.ThaiTable.com/thai/recipes/Pad_Thai.htm
Easy Pad Thai Recipe
Serves 2Ready in: 10 minutes
Ingredients:
1/2 cup of CurrySimple Pad Thai Sauce
1 package (14 oz.) dried rice noodles (wide and flat, or thin and flat)
10-12 oz. sliced chicken breast, shrimp, or tofu
1 egg
1 cup bean sprouts
3 spring onions (scallions), sliced
2 Tbsp. of vegetable oil for stir-frying
Optional Toppings:
1/4 cup crushed or chopped peanuts
1/2 cup fresh coriander
Preparation:
1) Place noodles in a pot of boiling water. Cover with lid and allow to soften while continuing through steps 2 and 3.
2) Place oil in a wok or large frying pan set over medium to high heat. Add the chicken, shrimp, or tofu, stir-frying until cooked (1-3 minutes). Cooking Tip: When wok/pan becomes too dry, add a few Tbsp. of water.
3) Crack the egg into the centre of the wok/pan, then stir to quickly "scramble" the egg until cooked (1/2 minute).
4) Drain softened noodles and add them to the wok/pan. Add the CurrySimple Pad Thai sauce and continue to stir-fry, lifting and turning the noodles to combine (2-5 minutes).
5) Add the bean sprouts and spring onions (scallions), continuing to stir-fry another minute.
6) Taste test the noodles. If you prefer a stronger tasting Pad Thai, add a little more sauce (1 Tbsp. at a time) until desired taste is achieved and noodles are completely cooked.
7) Finish with a sprinkling of coriander and peanuts (if using), and serve hot.
Note: Leftover sauce should be stored in an air tight container (Tupperware). The sauce is very concentrated and will last up to 3 months in the refrigerator.
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Thai Cashew Nut Chicken Stir-Fry Recipe
A Thai stir-fry classic! This cashew nut chicken recipe is lightly spicy with a lot of flavor. Not too sweet and not too spicy. Of course a dash of crushed rep pepper flakes can add a quick pepper rating to the dish. The stir-fry saucealready has the right balance of oyster sauce, Soy sauce (soy contains wheat), vinegar, citric acid and of course is made in Thailand just like all other CurrySimple products. You will see a cashew nut stir-fry on almost every Thai menu when dining out. Now you can prepare the same dish at home with equal or greater quality. Start heating your pan and get cooking!
Cashew Nut Chicken Stir-Fry Recipe - Serves 2ready in ten minutes
18 oz boneless chicken breast chopped into bite size pieces2 tablespoons CurrySimple stir-fry sauce1 red pepper - sliced1 green pepper - sliced1/2 cup white onions - sliced/diced1/2 cup un-salted cashew nuts1/4 cup cooking oil1 tablespoon Pantainorasingh chili paste with soya bean oil
1. Heat pan to medium/high heat2. while you are chopping your vegetables, start cooking the cashew nuts - 3 min
3. take the cashew nuts out of the pan to add later4. add cooking oil to your pan and begin cooking your chicken5. when the chicken is about 75% cooked - add your green peppers, red peppers and onions - cook 2 mins6. add the stir-fry sauce and chilli paste with soya bean oil7. mix ingredients together until the chicken is thoroughly cooked8. serve the stir-fry on a plate and pour the excess sauce on top9. top with cashew nuts and serve with jasmine or brown rice
Tip: To increase the level of spice, just add crushed red pepper.
Note: Leftover stir-fry sauce may be stored in an air-tight container and stored in the refrigerator for up to 3 months.
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