If you’re in the mood for some delicious Thai food, you’re in for a treat! Thai recipes combine fresh ingredients with bold flavors, offering a balance of sweet, salty, spicy, and sour. From classic dishes like Pad Thai and Tom Yum soup to vibrant curries and refreshing salads, you’ll find an array of options to satisfy your cravings. Let’s explore the world of Thai cooking and whip up some tasty meals together!
Thai Peanut Sauce Noodles are a delightful fusion of creamy and savory flavors that make for a satisfying meal. The nutty richness of the peanut sauce pairs perfectly with tender noodles, creating a dish that’s both comforting and refreshing. Plus, it’s quite simple to make, making it ideal for busy weeknights or casual get-togethers.
The taste is a beautiful balance of sweet, salty, and slightly spicy, which makes every bite a treat. You can easily customize this dish by adding your favorite vegetables or proteins, ensuring that it fits your cravings perfectly. Whether you enjoy it warm or cold, this noodle dish is sure to please!
Ingredients
8 oz rice noodles
1/2 cup creamy peanut butter
1/4 cup soy sauce
2 tablespoons honey or maple syrup
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon ginger, grated
1/4 cup water (adjust for consistency)
Chopped peanuts and fresh cilantro for garnish
Instructions
Cook the Noodles: Prepare rice noodles according to package instructions. Drain and set aside.
Make the Sauce: In a bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and water until smooth. Adjust the water for a thinner consistency if needed.
Combine: In a large bowl, toss the cooked noodles with the peanut sauce until well coated.
Serve: Garnish with chopped peanuts and fresh cilantro before serving. Enjoy warm or allow to cool for a refreshing cold dish!
Coconut Sticky Rice with Mango is a delightful Thai dessert that perfectly balances sweetness and creaminess. The sticky rice absorbs the richness of coconut milk, while the fresh mango adds a juicy, fruity contrast. This dish is not only a treat for the taste buds but also a feast for the eyes, making it a popular choice for special occasions and casual gatherings alike.
Simple to prepare, this recipe requires just a few ingredients and minimal effort. With its luscious texture and inviting flavors, Coconut Sticky Rice with Mango is sure to impress anyone who tries it. Let’s dive into the recipe!
Ingredients
1 cup glutinous rice
1 1/2 cups coconut milk
1/4 cup sugar
1/4 teaspoon salt
2 ripe mangoes, peeled and sliced
Sesame seeds or mung beans for garnish (optional)
Instructions
Rinse the Rice: Start by rinsing the glutinous rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too gummy.
Soak the Rice: Soak the rinsed rice in water for at least 4 hours or overnight to ensure it cooks evenly.
Steam the Rice: Drain the soaked rice and place it in a steamer basket lined with cheesecloth. Steam for about 20-25 minutes, or until the rice is translucent and tender.
Prepare the Coconut Sauce: While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan. Heat over low heat, stirring until the sugar is dissolved. Reserve about 1/2 cup of this mixture for drizzling later.
Mix the Rice and Sauce: Once the rice is cooked, transfer it to a bowl and pour the remaining coconut sauce over it. Stir gently to combine, then let it sit for about 30 minutes to absorb the flavors.
Serve: To serve, place a portion of the sticky rice on a plate and arrange the sliced mango next to it. Drizzle the reserved coconut sauce over the top and sprinkle with sesame seeds or mung beans, if desired.
Thai Basil Chicken Stir-Fry, or Pad Krapow Gai, is a fragrant and flavorful dish that combines tender chicken with fresh basil and colorful veggies. The sweet and salty sauce brings everything together, making each bite a delightful experience. This recipe is not only quick to prepare, but it’s also a great way to enjoy the bold flavors of Thai cuisine in your own kitchen.
This dish is perfect for busy weeknights, as it can be made in under 30 minutes. The vibrant mix of bell peppers and fresh basil elevates the dish, providing a delicious crunch and aromatic touch. Pair it with jasmine rice for a satisfying meal that will have everyone coming back for seconds.
Ingredients
1 lb boneless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
4 cloves garlic, minced
1-2 Thai bird chilies, chopped (adjust to taste)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 cup fresh Thai basil leaves
Cooked jasmine rice, for serving
Instructions
Heat the vegetable oil in a large skillet over medium-high heat. Add the minced garlic and chopped chilies, stirring until fragrant.
Add the chicken pieces to the skillet, cooking until browned and cooked through, about 5-7 minutes.
Stir in the sliced bell peppers, soy sauce, oyster sauce, fish sauce, and sugar. Cook for another 3-4 minutes until the peppers are tender.
Remove from heat and stir in the fresh Thai basil leaves until just wilted.
Serve hot over jasmine rice and enjoy your delicious Thai Basil Chicken Stir-Fry!
Massaman Curry is a delightful fusion of Thai and Indian flavors, featuring a rich, creamy coconut milk base and a unique blend of spices. This dish is not only comforting and satisfying, but it also brings together a variety of roasted vegetables, adding both texture and nutrition. The warm spices, including cinnamon and cardamom, give the curry a sweet and aromatic flavor, while the vegetables provide a colorful and hearty addition.
Making Massaman Curry with Roasted Vegetables is relatively simple, making it a perfect choice for both novice cooks and seasoned chefs. With minimal prep time and straightforward cooking steps, you can easily whip up this flavorful dish for a cozy dinner at home or a gathering with friends.
Ingredients
1 medium butternut squash, peeled and cubed
1 red bell pepper, chopped
1 medium onion, sliced
2 cups cauliflower florets
2 tablespoons olive oil
1 tablespoon Massaman curry paste
1 can (400 ml) coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
Salt and pepper to taste
Fresh cilantro for garnish
Instructions
Preheat your oven to 425°F (220°C). Toss the butternut squash, red bell pepper, onion, and cauliflower in olive oil, then season with salt and pepper. Spread them evenly on a baking sheet and roast for about 25-30 minutes, or until tender and slightly caramelized.
In a large pot over medium heat, add the Massaman curry paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk, soy sauce, and brown sugar, stirring well to combine.
Add the roasted vegetables to the pot and sprinkle in the ground cinnamon and cardamom. Stir gently to combine, then let the curry simmer for about 10 minutes to allow the flavors to meld.
Taste and adjust seasoning, adding more salt or sugar if necessary. Serve hot, garnished with fresh cilantro.
Tom Yum Soup is a vibrant Thai dish bursting with flavors and aromas. It combines the heat of chili peppers, the zest of fresh lime, and the earthiness of herbs like lemongrass and kaffir lime leaves. The result is a soup that’s spicy, tangy, and just a tad sweet, making it a delightful option for any meal. Plus, it’s quite simple to prepare, perfect for both novice cooks and seasoned chefs.
This soup is not only satisfying but also offers a refreshing taste that invigorates the palate. The shrimp and mushrooms add a lovely texture, while the fresh herbs elevate the dish to another level. Whether you’re enjoying it on a chilly day or as a light appetizer, Tom Yum Soup is sure to warm your soul.
Ingredients
4 cups chicken or vegetable broth
200g shrimp, peeled and deveined
1 cup mushrooms, sliced
2 stalks lemongrass, cut into pieces
3-4 kaffir lime leaves
2-3 Thai bird chilies, smashed
1 tablespoon fish sauce
2 tablespoons lime juice
1 teaspoon sugar
Fresh cilantro and mint leaves for garnish
Green onions, chopped
Instructions
In a pot, bring the chicken or vegetable broth to a boil. Add the lemongrass, kaffir lime leaves, and smashed chilies. Let it simmer for about 5-10 minutes to infuse the flavors.
Add the sliced mushrooms and shrimp to the pot. Cook until the shrimp turns pink and the mushrooms soften, around 3-5 minutes.
Stir in the fish sauce, lime juice, and sugar. Taste and adjust seasoning if needed.
Remove from heat and serve hot, garnished with fresh cilantro, mint leaves, and chopped green onions.
Larb Gai is a Thai dish that bursts with flavor and freshness. This minced chicken salad is combined with herbs and spices, creating a delightful combination that is both savory and slightly spicy. Wrapped in fresh lettuce leaves, it makes for a light yet satisfying meal.
This recipe is simple to make and perfect for a quick lunch or dinner. The crisp lettuce adds a refreshing crunch, while the aromatic ingredients elevate the taste. It’s a great way to enjoy a healthy dish that’s packed with protein and flavor!
Ingredients
1 lb ground chicken
1 teaspoon vegetable oil
2 shallots, finely sliced
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon chili powder (adjust to taste)
1/2 cup fresh mint leaves, chopped
1/2 cup fresh cilantro, chopped
1 cup shredded carrots
1 head of lettuce (for wraps)
Instructions
Cook the Chicken: In a skillet, heat vegetable oil over medium heat. Add the ground chicken and cook until browned and cooked through, breaking it apart with a spatula.
Add Aromatics: Stir in the sliced shallots and cook for 2-3 minutes until they soften.
Mix in Flavors: Remove the skillet from heat and add lime juice, fish sauce, and chili powder. Mix well to combine.
Fold in Freshness: Gently stir in the chopped mint and cilantro, along with the shredded carrots.
Assemble: Spoon the mixture into the lettuce leaves, wrap them up, and enjoy!
Green Curry Chicken is a delightful dish that beautifully balances the creamy richness of coconut milk with the vibrant flavors of green curry paste. This recipe is not only packed with aromatic herbs like basil and cilantro but also offers a mild heat that can be adjusted to your taste. Prepare for a comforting meal that brings the essence of Thai cuisine right to your kitchen.
Making Green Curry Chicken is straightforward, making it a perfect option for weeknight dinners. Pairing it with fragrant jasmine rice rounds out the meal, offering a soft and fluffy base that soaks up all the delicious curry sauce. Let’s dive into the ingredients and instructions to create this tasty dish!
Ingredients
1 lb chicken breast, cubed
2 tablespoons green curry paste
1 can (13.5 oz) coconut milk
1 cup chicken broth
1 tablespoon fish sauce
1 tablespoon brown sugar
1 cup bell peppers, sliced
1 cup zucchini, sliced
Fresh basil leaves for garnish
Cilantro for garnish
2 cups jasmine rice
Water for cooking rice
Instructions
Cook the Rice: Rinse jasmine rice under cold water until the water runs clear. In a pot, combine rice with water (2 cups water for 1 cup of rice) and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until rice is tender. Fluff with a fork and set aside.
Prepare the Curry: In a large skillet, heat a splash of oil over medium heat. Add the green curry paste and stir for about a minute until fragrant. Add the cubed chicken and cook until no longer pink, about 5-7 minutes.
Add Coconut Milk: Pour in the coconut milk and chicken broth. Stir to combine and bring to a simmer.
Flavor the Curry: Add fish sauce and brown sugar. Toss in the bell peppers and zucchini, and let everything simmer for about 10 minutes until the vegetables are tender.
Serve: Spoon the curry over a bed of jasmine rice. Garnish with fresh basil and cilantro before serving.
Pad Thai is a beloved Thai dish known for its delightful combination of flavors and textures. This version features succulent shrimp and tofu, making it both satisfying and protein-packed. The balance of sweet, salty, and tangy notes, along with the crunch of peanuts and the freshness of lime, makes it a dish you’ll crave over and over.
What’s great about Pad Thai is its simplicity. You can whip it up in just about 30 minutes, making it an ideal choice for busy weeknights or casual get-togethers. With easily accessible ingredients, you’ll find this recipe approachable whether you’re a seasoned cook or a beginner.
Ingredients
8 ounces rice noodles
2 tablespoons vegetable oil
1 cup shrimp, peeled and deveined
1 cup firm tofu, cubed
2 eggs, lightly beaten
3 cloves garlic, minced
1/4 cup fish sauce
2 tablespoons sugar
1 tablespoon tamarind paste
1/2 teaspoon red pepper flakes
1/4 cup roasted peanuts, chopped
1/4 cup fresh cilantro, chopped
2 limes, cut into wedges
Instructions
Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.
Cook the Shrimp and Tofu: In a large skillet, heat the vegetable oil over medium-high heat. Add the shrimp and tofu, cooking until the shrimp is pink and the tofu is golden brown, about 4-5 minutes. Remove and set aside.
Scramble the Eggs and Garlic: In the same skillet, add the beaten eggs and minced garlic. Stir gently until the eggs are cooked through.
Combine the Ingredients: Add the cooked noodles to the skillet along with fish sauce, sugar, tamarind paste, and red pepper flakes. Toss everything together until well combined.
Finish the Dish: Return the shrimp and tofu to the skillet, mixing until heated through. Serve hot, garnished with chopped peanuts, cilantro, and lime wedges.
Panang curry with beef is a deliciously rich dish that balances the creaminess of coconut milk with the earthy flavors of spices. It’s mildly sweet and slightly spicy, making it a comforting meal that’s perfect for any occasion. The tender beef absorbs the flavors beautifully, making each bite satisfying.
This recipe is straightforward and easy to follow, even for those new to Thai cooking. With just a few key ingredients, you’ll be able to whip up this flavorful curry in no time. It’s a fantastic way to enjoy a taste of Thailand right from your kitchen!
Ingredients
1 lb beef, cut into bite-sized pieces
1 can (14 oz) coconut milk
2 tablespoons Panang curry paste
1 tablespoon vegetable oil
1 tablespoon fish sauce
1 tablespoon sugar
1/2 cup beef broth
1/4 cup Thai basil leaves
1 red chili, sliced (for garnish)
1 small onion, sliced
Instructions
Heat the vegetable oil in a large pot over medium heat. Add the sliced onion and sauté until translucent.
Stir in the Panang curry paste and cook for 1-2 minutes until fragrant.
Add the beef pieces and cook until browned on all sides.
Pour in the coconut milk and beef broth. Stir well and bring to a gentle simmer.
Mix in the fish sauce and sugar, adjusting to taste. Let the curry simmer for about 20-25 minutes until the beef is tender.
Just before serving, stir in the Thai basil leaves. Garnish with sliced red chili and serve hot with rice.
Grilled Thai Chicken Skewers offer a delightful burst of flavors that capture the essence of Thai cuisine. With a blend of spices, tangy marinade, and smoky char from the grill, these skewers are both savory and slightly sweet, making them a hit for any gathering. Plus, they are simple to prepare, perfect for both seasoned cooks and beginners.
This recipe combines tender chicken pieces marinated in a flavorful mixture that includes garlic, lime juice, and a hint of chili. The skewers are quick to cook, allowing you to enjoy a delicious meal in no time. Serve them with a side of fresh vegetables or a dipping sauce for an added zing!
Ingredients
1 pound chicken breast, cut into bite-sized pieces
3 tablespoons soy sauce
2 tablespoons fish sauce
1 tablespoon brown sugar
2 cloves garlic, minced
1 tablespoon lime juice
1 teaspoon red chili flakes (adjust to taste)
Wooden skewers, soaked in water
Instructions
Marinate the Chicken: In a bowl, whisk together soy sauce, fish sauce, brown sugar, garlic, lime juice, and red chili flakes. Add the chicken pieces and toss to coat. Cover and refrigerate for at least 30 minutes.
Prepare the Skewers: Preheat your grill to medium-high heat. Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece.
Grill the Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Serve: Remove the skewers from the grill and let them rest for a couple of minutes. Serve warm with fresh vegetables or your favorite dipping sauce.
Thai Red Curry Duck is a delightful dish that brings a taste of Southeast Asia right to your kitchen. This recipe combines tender duck meat with a rich, creamy red curry sauce, creating a balance of savory and slightly sweet flavors. The vibrant spices and fresh herbs elevate the taste, making it a memorable meal for any occasion.
Making this dish is quite straightforward, even if you’re new to cooking Thai cuisine. With just a few simple steps, you can whip up a satisfying and aromatic meal that will impress your family and friends.
Ingredients
2 duck breasts
1 tablespoon vegetable oil
2 cups coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce
1 tablespoon sugar
1 red bell pepper, sliced
1 cup bamboo shoots
1 cup Thai basil leaves
Juice of 1 lime
Fresh cilantro for garnish
Instructions
Prepare the Duck: Score the skin of the duck breasts and season with salt and pepper. Heat the vegetable oil in a pan over medium-high heat and sear the duck skin-side down until crispy. Flip and cook for another 5-7 minutes. Remove from the pan and set aside.
Make the Curry: In the same pan, add the red curry paste and cook for 1-2 minutes until fragrant. Pour in the coconut milk, stirring to combine. Add fish sauce and sugar, and bring to a simmer.
Add the Vegetables: Stir in the sliced bell pepper and bamboo shoots. Allow to simmer for about 5 minutes until the vegetables are tender.
Finish the Dish: Slice the duck breasts and return them to the pan. Stir in the Thai basil and lime juice. Cook for an additional 2-3 minutes to heat through.
Serve: Dish out the curry into bowls and garnish with fresh cilantro. This dish pairs wonderfully with jasmine rice.
Som Tum, or Spicy Green Papaya Salad, is a refreshing dish that brings a delightful balance of flavors. It combines the crunchiness of green papaya with the heat of chilies, tanginess of lime, and a hint of sweetness from palm sugar. This salad is perfect for those hot days when you crave something light yet packed with taste.
Making Som Tum is quite straightforward, and you can customize the heat level to your liking. It’s a popular dish in Thai cuisine, often served as a side or a main dish, and is always a hit at gatherings.
Ingredients
2 cups green papaya, shredded
1 cup cherry tomatoes, halved
1/4 cup green beans, cut into 1-inch pieces
2-3 Thai bird’s eye chilies, smashed (adjust based on heat preference)
2 tablespoons fish sauce
1 tablespoon lime juice
1 tablespoon palm sugar
Fresh cilantro leaves for garnish
Instructions
Prepare the Salad Base: In a large bowl, combine shredded green papaya, halved cherry tomatoes, and cut green beans.
Make the Dressing: In a separate small bowl, mix the fish sauce, lime juice, and palm sugar until well combined. Adjust the balance of sweet and sour according to your taste.
Add Heat: Add the smashed bird’s eye chilies to the dressing. Mix well to release the flavors.
Combine: Pour the dressing over the salad base and toss everything together thoroughly to ensure even coating.
Garnish: Serve the salad in a bowl and garnish with fresh cilantro leaves. Enjoy your spicy, tangy Som Tum!
Tom Kha Gai is a delightful Thai soup that combines tender chicken with a creamy coconut broth. The flavors are a perfect balance of rich, tangy, and spicy, making each spoonful a warm hug for your taste buds. It’s straightforward to prepare, with ingredients that are often easy to find.
This soup is not only comforting but also customizable. You can adjust the spice level and add your favorite vegetables. Whether it’s a chilly day or you just need a cozy meal, Tom Kha Gai is a fantastic choice to enjoy any time.
Ingredients
1 lb chicken breast, sliced thin
1 can coconut milk
2 cups chicken broth
1 stalk lemongrass, cut into 2-inch pieces
3-4 slices galangal or ginger
2-3 kaffir lime leaves
1-2 Thai bird chilies, smashed (adjust for spice)
1 cup mushrooms, sliced
2 tablespoons fish sauce
1 tablespoon lime juice
Fresh cilantro, for garnish
Instructions
Prepare the Broth: In a pot, combine the coconut milk, chicken broth, lemongrass, galangal, lime leaves, and chilies. Bring to a gentle simmer over medium heat.
Add Chicken: Once the broth is simmering, add the sliced chicken and cook until it’s no longer pink, about 5-7 minutes.
Add Vegetables: Stir in the mushrooms and continue to cook for another 3-4 minutes until they are tender.
Season: Add fish sauce and lime juice to taste, adjusting the flavors to your liking.
Serve: Remove from heat and garnish with fresh cilantro before serving hot.
Thai Fried Rice with Pineapple is a delightful dish that combines the savory flavors of traditional fried rice with the sweetness of fresh pineapple. This recipe is easy to prepare and makes for a satisfying meal any time of the day. The contrast between the tender rice and juicy pineapple pieces creates a delightful balance that’s both refreshing and filling.
With just a few simple ingredients, you can whip up a colorful and flavorful dish that captures the essence of Thai cuisine. Whether you’re cooking for family or friends, this fried rice is sure to impress and satisfy everyone at the table.
Ingredients
2 cups cooked jasmine rice (preferably day-old)
1 cup pineapple chunks (fresh or canned)
1/2 cup bell pepper, sliced
1/4 cup green onions, chopped
2 tablespoons soy sauce
1 tablespoon fish sauce
1 tablespoon vegetable oil
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1 lime, cut into wedges (for serving)
Instructions
Heat oil in a large skillet over medium heat. Add minced garlic and stir-fry for about 30 seconds until fragrant.
Add bell pepper and pineapple chunks to the skillet. Cook for 2-3 minutes, stirring occasionally.
Stir in the cooked jasmine rice, soy sauce, fish sauce, and pepper. Mix well to combine and heat through.
Add chopped green onions and toss everything together for another 1-2 minutes.
Serve hot with lime wedges on the side for squeezing over the rice.
Thai Sweet and Sour Fish is a delightful dish that perfectly balances tangy and savory flavors. This recipe features tender fish fillets cooked with a vibrant mix of colorful bell peppers, all coated in a sweet and sour sauce that brings everything together. It’s a dish that’s not only tasty but also visually appealing, making it a great choice for any meal.
What’s wonderful about this recipe is its simplicity. With just a few ingredients and straightforward steps, you can have a delicious meal on the table in no time. Ideal for busy weeknights or a casual dinner with friends, this dish is sure to become a favorite.
Ingredients
4 fish fillets (such as tilapia or snapper)
1 cup bell peppers (sliced, mixed colors)
1/2 cup onion (sliced)
2 cloves garlic (minced)
1 tablespoon ginger (minced)
1/4 cup soy sauce
1/4 cup sugar
1/4 cup vinegar
2 tablespoons vegetable oil
Salt and pepper to taste
Instructions
Prepare the Fish: Season the fish fillets with salt and pepper. In a large skillet, heat vegetable oil over medium heat.
Cook the Fish: Add the fish fillets to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.
Sauté Vegetables: In the same skillet, add garlic, ginger, and onion. Sauté for 2-3 minutes until fragrant. Then, add the sliced bell peppers and cook for another 2-3 minutes until slightly tender.
Make the Sauce: In a small bowl, mix soy sauce, sugar, and vinegar. Pour this mixture into the skillet with the vegetables, stirring well to combine.
Combine: Return the cooked fish to the skillet, gently coating it with the sauce and vegetables. Cook for an additional minute to heat everything through.
Serve: Transfer the sweet and sour fish to a serving plate, and enjoy it with steamed rice or noodles.
Pad See Ew is a delightful Thai stir-fried noodle dish that brings together chewy rice noodles with tender broccoli, all tossed in a savory sauce. The balance of sweet and salty flavors makes it both comforting and satisfying. Plus, it’s simple to prepare, making it a go-to recipe for busy weeknights or a relaxed weekend meal.
This dish is not just about the noodles; the combination of soy sauce and garlic adds depth and richness, while the broccoli contributes a fresh crunch. Once you try making this at home, you might find it hard to go back to takeout!
Ingredients
8 oz rice noodles
2 tablespoons vegetable oil
2 cloves garlic, minced
2 cups broccoli florets
1 cup sliced carrots
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon sugar
Fresh lime wedges, for serving
Instructions
Soak the rice noodles in warm water for about 30 minutes or until softened, then drain.
In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and stir-fry for about 30 seconds until fragrant.
Add the broccoli and carrots, and stir-fry for 3-4 minutes, until they’re just tender.
Push the vegetables to one side of the pan and pour in the beaten eggs on the other side. Scramble the eggs until cooked through, then mix everything together.
Add the drained rice noodles to the pan, along with the soy sauce, oyster sauce, and sugar. Toss everything well until the noodles are evenly coated and heated through.
Serve hot with lime wedges on the side for a zesty finish.
Crispy Thai spring rolls are a delightful treat that bring a burst of flavor and crunch in every bite. These little bundles are filled with a mix of fresh vegetables and sometimes proteins, all wrapped in a thin pastry shell and deep-fried to golden perfection. They’re great as an appetizer or a snack, and they’re surprisingly simple to make at home.
The combination of crispy texture and savory filling makes these spring rolls a popular choice. Served with a sweet and tangy dipping sauce, they offer a delicious balance that will keep you reaching for more. Whether you’re hosting a party or just looking for a tasty snack, these spring rolls can easily satisfy your cravings.
Ingredients
1 cup shredded carrots
1 cup sliced cabbage
1/2 cup bean sprouts
1/4 cup chopped green onions
1/2 cup cooked shrimp or chicken (optional)
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
12 spring roll wrappers
Oil for frying
Sweet chili sauce for dipping
Instructions
Prepare the Filling: In a large skillet, heat a bit of oil over medium heat. Add garlic and sauté for a minute. Then, add the shredded carrots, cabbage, bean sprouts, green onions, and cooked shrimp or chicken if using. Stir-fry for about 5 minutes until the vegetables are tender. Add soy sauce and sesame oil, mixing well.
Assemble the Spring Rolls: Lay a spring roll wrapper on a clean surface. Place a small amount of the filling near one edge of the wrapper. Fold the sides over the filling, then roll tightly from the edge to form a roll. Seal the edge with a bit of water.
Fry the Rolls: Heat oil in a deep skillet or fryer to 350°F (175°C). Carefully add the rolls, a few at a time, and fry until they are golden brown and crispy, about 4-5 minutes. Remove and drain on paper towels.
Serve: Arrange the crispy spring rolls on a plate and serve with sweet chili sauce for dipping.
Gai Pad Med Mamuang is a delightful Thai stir-fry that features tender chicken cooked with crunchy cashews and colorful vegetables. The combination of sweet, salty, and savory flavors creates a dish that’s both satisfying and easy to make. If you’re looking for a quick weeknight dinner or a flavorful meal to impress guests, this recipe fits the bill perfectly.
The cashews add a lovely crunch, while the chicken absorbs the rich flavors of the sauce. Plus, it comes together in about 30 minutes, making it a simple option for busy nights. Let’s dive into the ingredients and instructions to whip up this tasty dish!
Ingredients
1 lb (450g) chicken breast, sliced
1 cup cashews
1 cup bell peppers, sliced (red and green)
1 cup green beans, trimmed
3 cloves garlic, minced
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon fish sauce
1 tablespoon sugar
2 tablespoons vegetable oil
Fresh basil leaves for garnish
Instructions
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Add the sliced chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
Stir in the bell peppers and green beans, cooking for an additional 2-3 minutes until the vegetables are tender-crisp.
Add the cashews, soy sauce, oyster sauce, fish sauce, and sugar to the skillet. Stir well to combine and cook for another 2 minutes to let the flavors meld.
Remove from heat and garnish with fresh basil leaves before serving. Enjoy your Gai Pad Med Mamuang with steamed jasmine rice!
Khao Soi is a delightful Northern Thai dish that beautifully marries flavors and textures. This rich curry noodle soup features a creamy coconut milk base infused with aromatic spices, creating a warm and comforting dish that’s both satisfying and fragrant. It’s not too complicated to prepare, making it a great choice for a weeknight dinner or a cozy weekend meal.
The bowl is often topped with crispy noodles, which add a nice crunch that contrasts with the silky soup. Fresh herbs and lime juice provide a burst of freshness, balancing the flavors perfectly. Whether you’re a seasoned cook or just starting out, Khao Soi is a dish that brings a bit of Thai culture into your home.
Ingredients
200g egg noodles
400ml coconut milk
2 cups chicken or vegetable broth
2 tablespoons red curry paste
200g chicken thighs, cut into pieces
1 tablespoon fish sauce
1 tablespoon sugar
1 lime, juiced
Cilantro and green onions for garnish
Crispy fried noodles for topping
Instructions
Cook the Noodles: Boil the egg noodles in salted water according to package instructions. Drain and set aside.
Make the Soup: In a large pot, heat a bit of oil over medium heat. Add the red curry paste and cook for a couple of minutes until fragrant. Pour in the coconut milk and broth, stirring well.
Add Chicken: Add the chicken pieces to the pot and simmer for about 15 minutes or until cooked through. Stir in fish sauce, sugar, and lime juice, adjusting to taste.
Assemble the Dish: Divide the cooked noodles into bowls. Ladle the hot curry soup over the noodles.
Garnish: Top with crispy noodles, cilantro, and green onions, and serve with lime wedges on the side.
This Thai-Style Eggplant Stir-Fry packs a punch with vibrant flavors and a hint of spice. The tender eggplant pairs beautifully with fresh vegetables, creating a dish that is both satisfying and delicious. Whether you’re a fan of Thai cuisine or just looking for a quick meal, this recipe is simple enough for anyone to whip up in no time.
The combination of soy sauce, garlic, and fresh herbs gives this stir-fry an authentic taste that will transport you straight to Thailand. It’s a fantastic option for a weeknight dinner or as a side dish at your next gathering!
Ingredients
2 medium eggplants, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon chili flakes (adjust to taste)
2 tablespoons vegetable oil
Fresh basil leaves for garnish
Instructions
Heat the vegetable oil in a large skillet over medium heat.
Add the minced garlic and sauté until fragrant, about 30 seconds.
Stir in the sliced eggplant and cook for about 5 minutes, or until slightly softened.
Add the sliced bell peppers and continue to cook for another 3-4 minutes until they are tender.
Pour in the soy sauce and oyster sauce, and sprinkle with chili flakes. Stir well to combine.
Cook for an additional 2-3 minutes, allowing the flavors to meld. Remove from heat.
Green Curry Tofu with Asparagus is a delightful dish that brings together vibrant flavors and fresh ingredients. The creamy coconut milk and aromatic green curry paste create a rich sauce that perfectly complements tender tofu and crisp asparagus. This recipe is not only delicious but also simple to make, making it a great option for both busy weeknights and leisurely weekend meals.
The combination of spices, herbs, and vegetables results in a dish that is both hearty and refreshing. Enjoy it over a bed of fluffy rice to soak up all that wonderful curry goodness!
Ingredients
14 oz firm tofu, cubed
1 cup asparagus, trimmed and cut into pieces
1 red bell pepper, sliced
1 can (13.5 oz) coconut milk
2-3 tablespoons green curry paste (adjust for spice preference)
Prepare the Tofu: Press the tofu to remove excess moisture. Cut it into cubes and set aside.
Sauté the Vegetables: In a large pan, heat the vegetable oil over medium heat. Add the sliced bell pepper and asparagus. Cook for about 3-4 minutes until slightly tender.
Add the Tofu: Gently stir in the cubed tofu, and cook for another 2-3 minutes until it’s heated through.
Make the Curry: Pour in the coconut milk and add the green curry paste and soy sauce. Stir well to combine and bring to a gentle simmer. Cook for about 5-7 minutes, allowing the flavors to meld.
Serve: Spoon the green curry tofu over cooked rice and garnish with fresh cilantro before serving.
Thai Style Grilled Pork Neck is a delightful dish that brings together sweet, savory, and smoky flavors. The pork neck is marinated in a blend of Thai spices and sauces, creating a tender and juicy result that’s perfect for grilling. This recipe is not only delicious but also simple to prepare, making it a great option for both weeknight dinners and weekend gatherings.
The dish is often served with a homemade dipping sauce that enhances the rich flavors of the grilled meat. It’s a fantastic way to enjoy a taste of Thailand right in your own backyard!
Ingredients
1 pound pork neck
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons brown sugar
2 cloves garlic, minced
1 tablespoon ground coriander
1 teaspoon black pepper
1 tablespoon vegetable oil
1-2 red chilies, finely chopped (optional)
Fresh cilantro for garnish
Instructions
Prepare the Marinade: In a bowl, mix soy sauce, fish sauce, brown sugar, minced garlic, ground coriander, black pepper, and vegetable oil. Add chopped chilies if you like some heat.
Marinate the Pork: Place the pork neck in the marinade, ensuring it is well coated. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Preheat the Grill: Heat your grill to medium-high. Make sure it’s well-oiled to prevent sticking.
Grill the Pork: Remove the pork from the marinade and place it on the grill. Cook for about 5-7 minutes on each side, or until the meat is cooked through and has nice grill marks.
Serve: Let the pork rest for a few minutes before slicing. Garnish with fresh cilantro and serve with your favorite dipping sauce on the side.
Spicy Thai Grilled Shrimp is a delightful dish that combines bold flavors with a tantalizing kick. The sweetness of the shrimp pairs perfectly with a spicy marinade, creating a taste that’s both savory and refreshing. This recipe is not only quick to prepare but also perfect for summer barbecues or a casual weeknight dinner.
With simple ingredients and easy instructions, anyone can whip this up in no time. The grilled shrimp are often served with a squeeze of lime and fresh cilantro, enhancing their flavor even further. Pair it with rice or a crisp salad for a complete meal!
Ingredients
1 pound large shrimp, peeled and deveined
2 tablespoons fish sauce
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1-2 teaspoons red chili flakes (adjust to taste)
2 cloves garlic, minced
Fresh cilantro, for garnish
Lime wedges, for serving
Instructions
Prepare the Marinade: In a bowl, mix together the fish sauce, soy sauce, lime juice, brown sugar, red chili flakes, and minced garlic until well combined.
Marinate the Shrimp: Add the shrimp to the marinade and let them sit for at least 15-30 minutes to absorb the flavors.
Preheat the Grill: Heat your grill to medium-high heat. If using skewers, thread the marinated shrimp onto them for easier handling.
Grill the Shrimp: Place the shrimp on the grill and cook for about 2-3 minutes on each side until they turn pink and are slightly charred.
Serve: Remove from the grill and garnish with fresh cilantro and lime wedges before serving.
Thai Chili Jam Fried Rice is a flavorful dish that combines the warmth of fried rice with the rich, tangy sweetness of chili jam. This recipe offers a delightful balance of spice and sweetness, making it a satisfying meal for any time of the day. Plus, it’s simple to whip up, perfect for a quick dinner or a tasty lunch!
Using ingredients like fresh vegetables and a fried egg on top, this dish not only looks vibrant but tastes amazing too. With just a few steps, you can create a delicious and hearty meal that brings a taste of Thailand right to your kitchen.
Ingredients
2 cups cooked jasmine rice
3 tablespoons Thai chili jam
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
2 green onions, chopped
2 cloves garlic, minced
2 large eggs
Salt and pepper to taste
Cilantro for garnish
Instructions
Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
Stir in the sliced bell peppers and cook until they are tender, about 3-4 minutes.
Add the cooked jasmine rice and Thai chili jam to the skillet. Stir well to combine and heat through, about 2-3 minutes.
In a separate pan, fry the eggs sunny-side up to your liking.
Season the rice with salt and pepper, then serve it on plates topped with a fried egg. Garnish with chopped green onions and cilantro.
Thai-style Crab Fried Rice is a delightful dish that marries the sweetness of fresh crab with the savory flavors of rice, vegetables, and aromatic spices. This dish is not only bursting with flavor but is also quite simple to prepare, making it a great option for weeknight dinners or casual gatherings.
The combination of tender crab meat, fragrant jasmine rice, and vibrant vegetables creates a satisfying meal that is both filling and refreshing. Each bite brings a taste of Thailand right to your kitchen!
Ingredients
2 cups cooked jasmine rice
1 cup crab meat, shredded
2 tablespoons vegetable oil
2 cloves garlic, minced
1 small onion, chopped
1/2 cup bell pepper, diced
1/2 cup carrots, diced
2 eggs, lightly beaten
3 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon sugar
2 green onions, chopped
Cilantro, for garnish
Lime wedges, for serving
Instructions
Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and chopped onion, sautéing until fragrant.
Add the bell pepper and carrots, cooking until tender. Push the vegetables to one side of the skillet.
Pour the beaten eggs into the empty side of the skillet, scrambling until cooked through.
Stir in the cooked rice, breaking up any clumps. Add the crab meat, soy sauce, fish sauce, and sugar, mixing well to combine.
Cook for an additional 2-3 minutes until everything is heated through. Remove from heat and fold in the chopped green onions.
Serve warm, garnished with cilantro and lime wedges on the side.
This Thai-style quinoa salad is a delightful mix of flavors and textures. It brings together the nutty taste of quinoa with vibrant vegetables, making it both healthy and satisfying. The combination of fresh herbs and a zesty dressing adds a refreshing twist, perfect for warm days or as a side dish at any gathering.
The recipe is easy to follow, requiring minimal cooking and preparation time. It’s a great way to enjoy a wholesome meal without spending hours in the kitchen. Plus, it’s versatile—feel free to add your favorite veggies or proteins!
Ingredients
1 cup quinoa
2 cups water
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup black beans, rinsed and drained
1/2 cup green onions, sliced
1/4 cup fresh cilantro, chopped
1/4 cup lime juice
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon honey (or maple syrup for a vegan option)
Salt and pepper, to taste
Instructions
Cook the Quinoa: Rinse the quinoa under cold water. In a medium pot, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes until the water is absorbed. Fluff with a fork and let it cool.
Prepare the Dressing: In a small bowl, whisk together lime juice, soy sauce, sesame oil, honey, salt, and pepper.
Combine Ingredients: In a large bowl, mix the cooled quinoa, red and yellow bell peppers, black beans, green onions, and cilantro.
Add the Dressing: Pour the dressing over the quinoa mixture and toss gently to combine. Adjust seasoning if needed.
Serve: Chill for about 30 minutes before serving to let the flavors meld together. Enjoy your refreshing Thai-style quinoa salad!
Thai Mango Sticky Rice Cake is a delightful dessert that blends the sweetness of mango with the rich texture of sticky rice. This cake is a twist on the traditional Thai dessert, bringing a unique flavor profile and a soft, moist crumb that’s sure to please anyone. When you take a bite, you can experience the natural sweetness of ripe mango paired with the subtle creaminess of coconut, creating a taste that is both refreshing and satisfying.
Making this cake is quite straightforward. With just a few simple ingredients, you can whip up this treat in no time. It’s perfect for gatherings or a cozy night in, and it’s a great way to impress your friends and family with your baking skills!
Ingredients
1 cup glutinous rice
1 1/2 cups coconut milk
1/2 cup sugar
1 teaspoon salt
2 ripe mangoes, diced
1 teaspoon vanilla extract
1/4 cup shredded coconut (for topping)
Instructions
Prepare the Rice: Soak glutinous rice in water for at least 4 hours or overnight. Drain and steam the rice for about 20-25 minutes until cooked through.
Make the Coconut Mixture: In a saucepan, combine coconut milk, sugar, and salt over medium heat. Stir until the sugar dissolves. Reserve about 1/2 cup of this mixture for serving.
Combine Rice and Coconut: Pour the remaining coconut mixture over the steamed rice. Mix well and let it sit for about 30 minutes to absorb the flavors.
Assemble the Cake: Preheat the oven to 350°F (175°C). In a greased cake pan, layer half of the coconut sticky rice, then add a layer of diced mangoes, followed by the remaining sticky rice on top. Press down gently.
Bake: Bake for 25-30 minutes until set. Let it cool for a bit before removing from the pan.
Serve: Drizzle the reserved coconut mixture over the top, sprinkle with shredded coconut, and enjoy!
