Thai Recipes

Thailand’s most iconic stir-fried noodle dish — quick, sweet, tangy, and full of flavor. Made with rice noodles, shrimp or tofu, egg, bean sprouts, tamarind, and peanuts. Soak noodles, stir-fry with sauce and protein, add egg, and toss everything together. Serve with lime, crushed peanuts, and chili flakes. Spice: mild to medium — adjust to taste.

A hot and sour soup packed with Thai herbs and fresh aromas — the name means “boiled and mixed.” Made with shrimp or chicken, lemongrass, galangal, lime leaves, chili paste, and lime juice. Boil aromatics, add protein and mushrooms, season with fish sauce and lime juice. Serve hot topped with coriander. Spice: hot — say “mai pet” if you prefer mild.

A refreshing and spicy green papaya salad from Isaan — crunchy, zesty, and full of flavor. Made with shredded green papaya, tomatoes, green beans, peanuts, lime, fish sauce, and chili. Crush garlic and chili in a mortar, add lime juice, fish sauce, and palm sugar. Mix in papaya, tomatoes, and peanuts. Spice: medium to hot.

Thailand’s most loved dessert — soft coconut sticky rice paired with sweet, ripe mango. Made with glutinous rice, coconut milk, sugar, salt, and fresh mango. Steam the sticky rice, mix with warm coconut milk and sugar, serve with sliced mango and a drizzle of coconut cream. Spice: none — sweet, creamy, and tropical.

A creamy northern Thai curry noodle soup — rich, aromatic, and mildly spicy. Made with egg noodles, coconut milk, curry paste, chicken (or tofu), shallots, lime, and crispy noodle topping. Simmer curry paste in coconut milk, add chicken, pour over noodles, and top with crispy noodles, shallots, and lime. Spice: medium — flavorful rather than fiery.

A comforting Thai dessert of colorful rice flour dumplings served in warm, sweet coconut milk. Made with glutinous rice flour, coconut milk, sugar, salt, and sometimes pumpkin puree for color. Roll small dough balls, boil until they float, then serve in hot sweetened coconut milk with a pinch of salt. Spice: none — warm and comforting.