Here are some of the most popular Thai recipes. Since most Thai food is cooked with fresh, organicingredients, measurements are only a guide. When using these Thai recipes you should adjust the quantities to your personal taste.
Phad Thai Goong
Phad Thai is one of the most recognized and appreciated dishes in Thai culinary tradition. The followingThai recipe is a classic interpretation of the dish.
rice noodles 150gr
phad thai sauce 1tbsp
red chilli julienne 5gr
bean sprouts 10gr
green chives 10gr
sweer turnip pickle 5gr
shallot slices 5gr
hard white bean curd 10gr
crushed peanuts 1tbsp
coriander leaves 5pc
chicken egg 1pc
lime wedge 1pc
banana flower 1pc
dried shrimp powder 3gr
Heat oil in a frying pan and saut? sweet turnip, shallots and diced hard bean curd. When it turns yellow, add prawns, noodles and some water to soften. Then fry being sure to constantly turn the mixture to avoid sticking.
Add tamarind sauce and continue to saut?. Then add bean sprouts, green chive and mix thoroughly before removing heat and setting aside.
Add oil to a pan and heat. Break egg into pan and let cook. Return the noodle mixture to the pan and mix to together with crushed peanuts.
Spoon the mixture onto a plate and top with a sprinkle of crushed peanuts. Serve with bean sprouts, green chives, banana flower and lime wedge.
Tom Kha Gai (Coconut milk curry) : ต้มข่าไก่
3 cans unsweetened coconut milk
1 1/2 cups chicken stock
one 2cm piece of khàa or Thai ginger (or galanga) or substitute Chinese ginger if unavailable
3 stalks tàkhrái (lemon grass), bottom third only, cut into 7cm lengths (or substitute three 3cm strips lemon zest)
1/2kg boneless, skinless chicken breasts, cut into thin strips
3 tbs náam plaa (fish sauce)
2 tbs fresh lime juice
3 Thai chillies, seeds and ribs removed, minced (or 1 1/2 tbs dried red chilli flakes)
1/4 tsp sugar
1/4 tbs chopped fresh coriander leaves
In large pot, combine the coconut milk, chicken stock, ginger and lemon grass. Bring to boil, reduce heat and simmer for 10 minutes.
Add the chicken and simmer until cooked through - about two or three minutes. Discard the ginger and lemongrass.
Add the fish sauce, lime juice, chillies and sugar. Sprinkle coriander leaves on top and serve (serves 6)
Yum Woon Sen (Spicy cellophane Noodle Salad)
120g packet of dry cellophane noodles (woon sên)
1/2 dozen medium size shelled and deveined prawns
1/4 cup (50g) chopped pork (optional)
1 tbs peanut oil
2 cloves of garlic, minced
1/4 cup clear chicken stock
4 tbs freshly squeezed lime juice
3 tbs fish sauce
1/2 tsp sugar
two (or three if you like it really hot) green or red Thai chillies, chopped (or substitute 1/2 tsp red chilli flakes)
2 or 3 shallots, sliced into thin half rings
1 green onion, chopped
1 tbs fresh chopped coriander leaves, plus a few whole sprigs for garnish green or red lettuce leaves
Soak the woon sen in warm (not hot) water for about 20 minutes, and when soft, drain and set aside. In a sauté pan or small wok, fry the chopped garlic in peanut oil till it turns light brown.
Remove browned garlic and set aside. Add pork and stir fry for about half a minute, then add stock, lime juice, fish sauce and sugar. Stir fry for another 30 seconds or until the meat is cooked, then toss in prawns. Cook the prawns until they just turn opaque and pink - less than 30 seconds on medium-high heat.
Add the noodles, chopped chillies (or chilli flakes), shallots and green onion, and toss over medium-high heat till well mixed and heated. Just before removing from the burner, mix in the reserved browned garlic. Seve on a bed of lettuce leaves with sprigs of coriander as garnish.
Tom Yum Goong (Hot and Sour Shrimp Soup) : ต้มยำกุ้ง
1 pound medium-size shrimp
1 stalk of lemon grass, lightly pounded and cut into 2 inches long
3 lime leaves
1 teaspoon of salt
2 tablespoons of nam pla
3 tablespoons of lime juice
6 prik ki nu, pounded lightly
4 cups of water
½ cup of roughly cut cilantro leaves
Remove the shrimp shell but leave the tails (for look). Then cut open the back of each shrimp to remove the veins. Clean the mushrooms with water and dry them well before wedging each into quarters. Bring water to boil, then add lemon grass, lime leaves, and shrimps. When the shrimps turn pink, add mushrooms and salts. Remove the pot from heat after boil. Add fish sauce, lime juice, and hot peppers to taste.
Serve the soup while still hot in individual soup cups and top each cup with pieces of cilantro.
1 medium dark green papaya/pawpaw
4 garlic cloves (kratiem)
6 green Thai chilies (prik khee noo)
2 tomatoes, cut into wedges
1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
2 tablespoons anchovy sauce
1/2 teaspoon salt
1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice (ma-khaam piag)