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Learning How to 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 tongue
Thai 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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Page 2

How to Eat
The 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 Dishes
Many 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 Dinner
Breakfast: 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

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Thai Recipes
 Recipe Overview

Table Of Contents
• Recipe 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 Yum Pla Dook Foo Medium

Mango Salad 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 sauce
Fried Wontons Geow Grob Medium
Spiced ground pork in crispy wonton wrap
Grilled Pork Moo Ping Easy
Grilled pork on skewers
Laab 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 VersionSatay 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 Kow Mun Gai Medium
Yellow Bean Sauce 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 Ba Mee Moo Dang Easy
Pork Chinese egg noodles with barbequed pork
Fried Rice Kow Pad Easy
Thai style fried rice
Giant Noodle Rolls Goi Tiew Lohd Hard
Tofu, 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 Medium
Soft rice noodles and Chinese broccoli with pork and gravy
Noodles with Fish Curry Kanom Jeen Nam Ya Medium
Sauce Curry fish sauce over rice noodles with fresh and boiled
vegetables
Pad See Ew Pad See Ew Easy
Stir fried rice noodles with Chinese broccoli and soy sauces.
Pad Thai Pad Thai Medium
Stir 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 Medium

Chinese chive dumplings with hot chili soy sauce.
Soup

Bitter Melon Soup in Gang Jued Mara Easy

Sparerib Broth Clear 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 Easy
Spicy and sour oyster mushroom soup with lemon grass broth
Stuffed Bitter Melon Soup Gang Jeud Mara Sai Moo Easy
Bitter 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 Goong Ob Woonsen Medium
Noodles Shrimp baked in garlic, pepper, cilantro and clear noodles
Bamboo Shoot Yum Soop Naw Mai Easy
Shredded 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 Easy
Stir fried eggplant with basil and chili pepper.
Beef and Bamboo Shoot Gang Naw Mai Neuw Sub Easy
Curry 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 Goong Pow Sadow Lou-ug Easy
Grilled Shrimp 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 Pud Dok Gui Chai Easy
Shrimp Stir fried Chinese chive flowers with shrimp
Chinese Water Spinach Gang Tay Po Medium
Curry 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 Easy
Okra 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 Easy
Squash blossoms, lightly dusted in flour and pan fried.
Cucumber Salad Yum Tang Gua Easy
Sliced cucumber, tomato, onion dressed in Thai sauce
Fried Fish with Tamarind Pla Rad Prig Medium
Sauce 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 Easy
Shreded green papaya, cherry tomatoes, green beans with lime
dressing
Grilled Steak with Spicy Nua Yang Easy
Shallot Sauce 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 Easy
Simple 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 Easy
Steamed 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 Easy
Squash stir fried with garlic and pepper.
Tropical Yum Yum Tawai Medium
A variety of tropical vegetables with sesame curry sauce.
Yum Sausage Yum Moo Yaw Easy
Pork sausage salad served hot or cold
Dessert

Fruits Polamai Easy

Tropical fruits you may not have heard of, cut into bite size
pieces.
Mango on Sticky Rice Kow Neuw Mamuang Medium
Ripe mango served on a bed of coconut milk soaked sticky rice.
Miniature Fruit Loog Choob Medium
Miniature fruits made from mung bean paste cooked in coconut
milk.
Mung Bean Pudding Tau Suan Easy
Sweet 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 Easy
Crunchy water chestnut coated with tapioca flour in coconut milk
served with ice
Sticky Rice Balls in Coconut Boa Loy Easy
Milk Sticky rice flour pearls in sweet coconut milk.
Tapioca Pudding with Young Saku Peiak Maprow On Easy
Coconut Tapioca pudding in warm coconut milk
Tofu in Sweet Ginger Sauce Tau Huay Easy
Soft tofu served in hot sweet ginger sauce
Drink
 Coconut Juice Nam Maprow On Easy
Cold coconut juice for hot days
Thai Tea Cha Easy
Bright 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.
www.ThaiTable.com/thai/recipes/index.htm
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An 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 substitutions
The 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- tablespoons peanut butter
3
2 tablespoons fish sauce
1 tablespoon red curry paste
3/4 cup coconut milk
Tips and substitutions
In 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 Optiona
l
Tips and substitutions
In 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
redistributed.
www.ThaiTable.com/thai/recipes/Satay.htm
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Granite MortarBeautiful, indestructable, functionalwww.amazon.com

Zojirushi Rice CookerPerfect, hassle-free rice every timewww.amazon.com

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A 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- lb shrimp Optiona
1/4 l
1/2 banana flower Optiona
l
1/3 cup tofu - extra firm Optiona
l
1- cup Chinese chives - green Optiona
1/2 l
2 tablespoons peanuts Optiona
l
1- cup bean sprouts Optiona
1/3 l
1 tablespoon preserved turnip Optiona
l
Tips and substitutions
By 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 2
Ready 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 chick

lightly spicy with a lot of flavor. Not too swee
spicy. Of course a dash of crushed rep peppe
add a quick pepper rating to the dish. The st
already has the right balance of oyster sauce
(soy contains wheat), vinegar, citric acid and
made in Thailand just like all other CurrySim
You will see a cashew nut stir-fry on almost
menu when dining out. Now you can prepare
dish at home with equal or greater quality. S
your pan and get cooking!

Cashew Nut Chicken Stir-Fry Recipe - Serves 2

ready in ten minutes

18 oz boneless chicken breast chopped into bite size pieces

2 tablespoons CurrySimple stir-fry sauce
1 red pepper - sliced
1 green pepper - sliced
1/2 cup white onions - sliced/diced
1/2 cup un-salted cashew nuts
1/4 cup cooking oil
1 tablespoon Pantainorasingh chili paste with soya bean oil