TH Top 10 traditional Thai recipes.

Ingredients

• 10–12 oz / 280–340 g rice noodles
• tamarind, as needed
• 1 lb / 450 g fish sauce
• 2–4 egg
• 6–8 oz / 170–225 g tofu
• 1 lb / 450 g shrimp
• peanuts, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Bring a large pot of salted water or broth to a boil if using dried pasta or noodles.
2. Prepare the sauce, broth or toppings while the noodles cook.
3. Cook the noodles or pasta for Pad Thai until tender but not mushy.
4. Combine with the sauce, broth or toppings and toss or simmer briefly.
5. Taste and adjust seasoning with salt, pepper, herbs, chile, soy or citrus.
6. Serve immediately while hot and fresh.

Ingredients

• 1 lb / 450 g shrimp
• 1 tsp–2 tbsp lemongrass, to taste
• galangal, as needed
• 1 tsp–2 tbsp lime leaves, to taste
• 1 tsp–2 tbsp lime, to taste
• 1 tsp–2 tbsp chiles, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the shrimp and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 tsp–2 tbsp green curry paste, to taste
• 1–3 cups coconut milk
• 1 lb / 450 g chicken
• 6–8 oz / 170–225 g tofu
• 2–4 eggplant
• 1–2 cups prepared basil
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the green curry paste and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1–3 cups coconut milk
• 1 tsp–2 tbsp Massaman paste, to taste
• 1 lb / 450 g beef
• 1 lb / 450 g chicken
• 1½–2 cups potatoes
• peanuts, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the coconut milk and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• green papaya, as needed
• 1 tsp–2 tbsp lime, to taste
• 1 lb / 450 g fish sauce
• 1 tsp–2 tbsp chiles, to taste
• peanuts, as needed
• 1–2 cups prepared tomatoes
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Wash, chop and prepare all fresh ingredients before mixing.
2. Combine the base ingredients for Som Tam in a bowl.
3. Add dressing, sauce, herbs, citrus or spices gradually.
4. Taste and adjust salt, acidity, heat and texture.
5. Let the dish rest briefly if it benefits from the flavors blending.
6. Serve fresh with bread, rice, grilled food or other dishes.

Ingredients

• 1 lb / 450 g minced pork
• 1 lb / 450 g chicken
• 1–2 cups prepared holy basil
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp chiles, to taste
• 1½–2 cups rice
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Pad Kra Pao and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 1½–2 cups sticky rice
• 1–3 cups coconut milk
• 1 tsp–2 tbsp sugar, to taste
• 1 portion mango
• 1 portion sesame
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Mango Sticky Rice and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.

Ingredients

• 10–12 oz / 280–340 g egg noodles
• 1–3 cups coconut milk
• 1 tsp–2 tbsp curry paste, to taste
• 1 lb / 450 g chicken
• 1 tsp–2 tbsp lime, to taste
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Warm oil or fat in a heavy pot and cook the onion, garlic or aromatics until soft.
2. Add the spices, paste or seasoning and stir until fragrant.
3. Add the egg noodles and other main ingredients, then coat them in the seasoning.
4. Pour in stock, water, tomatoes, coconut milk or sauce as needed.
5. Simmer gently until everything is tender and the sauce or broth tastes rounded.
6. Adjust salt, heat and acidity before serving with rice, bread, noodles or salad.

Ingredients

• 1 lb / 450 g chicken
• 1 lb / 450 g beef
• 1–3 cups coconut milk
• 1 tsp–2 tbsp spices, to taste
• peanuts, as needed
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Season or marinate the chicken with the listed aromatics and spices.
2. Heat the grill, barbecue, skillet or oven until hot.
3. Cook the Satay until browned outside and cooked through inside.
4. Rest the meat or vegetables briefly so the juices settle.
5. Slice or serve with bread, rice, salad, sauces or pickles.
6. Taste the final dish and add salt, herbs, lemon or chile if needed.

Ingredients

• 1 lb / 450 g chicken
• 1–2 cups prepared basil
• 1 tsp–2 tbsp garlic, to taste
• 1 tsp–2 tbsp chiles, to taste
• 1 tsp–2 tbsp soy, to taste
• 1 lb / 450 g fish sauce
• 1½–2 cups rice
• salt, to taste
• 1–2 tbsp neutral oil or olive oil

Method

1. Rinse the rice, grains, beans or lentils if needed, then drain well.
2. Cook aromatics in oil or butter until fragrant.
3. Add the main ingredients for Thai Basil Chicken and stir to coat.
4. Add liquid, cover and cook gently until tender.
5. Rest off the heat for a few minutes, then fluff or stir carefully.
6. Serve with herbs, sauce, pickles, salad or the traditional side dish.