Recipes

Cha Nom Yen

Cha Nom Yen

Thai Iced Tea
Thai tea is very similar to Indian chai tea. The base is black tea with spices like vanilla, cloves and cardamom added. It’s supposed to be super sweet and served over a ton of ice, but by making it at home, you can control the amount of sweetness. You can find packaged Thai tea mix at Asian markets or on the Internet with a few clicks. It’s so much easier than making it on your own.
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Ingredients

MAKES: 2 SERVINGS

  • 4 cups 960 ml water
  • ½ cup 60 g packaged Thai tea mix
  • 1 cup 200 g white sugar
  • 3 –4 tbsp 45–60 ml half-and-half

Instructions

  • Bring the water to a boil in a medium saucepan.
  • Stir in the Thai tea mix.
  • Simmer it over medium-low heat for about 20 minutes.
  • Stir in the sugar, to taste.
  • Strain the tea through a sieve lined with cheesecloth or a clean tea towel.
  • Chill it in the fridge for a few hours.
  • It will keep, refrigerated, for up to 2 weeks.
  • When ready to serve, fill two tall glasses with ice.
  • Pour the tea over the ice, leaving about ½ inch (13 mm) of room at the top.
  • Top with the half-and-half and insert a straw.
  • Use the straw to mix in the half-and-half thoroughly before drinking.
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Course; Cold Drinks
Cuisine; European / Italian / Thailand

Khao Neow Mamuang

Khao Neow Mamuang

Coconut Sticky Rice With Mango
Mangos are available almost all year long in Thailand, and there is never a shortage of rice. Here is a sinful dessert that joins the two. I know rice is rarely considered a dessert food, but this is a delicious treat. Coconut sticky rice can be eaten with any fruit and is also great by itself. Thai sweet rice, not jasmine, is used to make this dish. What makes the rice stick together is its high starch content. Sweet rice is steamed instead of simmered.This is a special dessert, and like all things that taste sinful, it is to be enjoyed in moderation. Manila mangos are in season in the United States for 3 to 4 months out of the year, but their extra sweetness and soft texture make them a perfect accompaniment to the coconut sticky rice, so get them when you can.
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Ingredients

MAKES: 4–6 SERVINGS

  • 3 cups 540 g dry Thai sweet rice
  • 2 cups 480 ml full-fat coconut milk
  • 1 –1½ cups 200–300 g white sugar
  • 1 tsp kosher salt
  • 4 Manila mangoes sliced

Instructions

  • Add the sweet rice to a bowl and cover with water.
  • Soak for at least 3 hours, preferably overnight.
  • Transfer the soaked rice to a bamboo basket.
  • The rice should sit on the bottom of the basket.
  • Add 4 cups (960 ml) of water to a steamer pot.
  • Heat the water over high heat until it’s boiling.
  • Insert the basket into the pot, cover it and cook for 10 minutes.
  • Flip the rice once and let it steam for another 10 minutes.
  • Pour the rice into a large metal or glass bowl.
  • Heat the coconut milk, sugar and salt in a small saucepan until simmering, then remove the pan from the heat.
  • Reserve ¼ cup (60 ml) of the mixture and fold the remaining coconut sauce into the rice.
  • Cover the rice for 30 minutes.
  • Serve with the mangoes or any fruit in season.
  • Drizzle the remaining coconut milk mixture over the top before serving.
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Course; Dessert / Fruit / Rice
Cuisine; European / Italian / Thailand

Khanom Tokyo

Khanom Tokyo

Thai Crepes With Pandan Cream
This dessert eats like mini sweet pancakes filled with custard. The cream is infused with pandan, which makes it fun and green. The crepe batter is made with coconut milk and is pleasantly spongy—the perfect vessel to complement the sweet custard.
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Ingredients

MAKES: 2 SERVINGS

Crepe Batter

  • 2 eggs
  • ½ cup 100 g white sugar
  • 1 cup 125 g flour
  • ½ tsp baking soda
  • ¾ cup 180 ml milk

Pandan Cream

  • 15 pandan leaves roughly chopped (or pandan extract)
  • 1 cup 240 ml water
  • 1 cup plus 2 tbsp 270 ml full-fat coconut milk
  • 4 egg yolks
  • ½ cup 120 ml sweetened condensed milk
  • 6½ tbsp 52 g cornstarch
  • ½ cup 100 g white sugar
  • ½ tsp kosher salt

Instructions

  • In a large bowl, whisk all the crepe batter ingredients together until well combined and smooth.
  • Cover and refrigerate for 1 hour.
  • In a blender, puree the pandan leaves and the water.
  • Strain the puree until you have ½ cup plus 2 tablespoons (150 ml) of pandan water.
  • You can also use two to four drops of pandan extract instead, skipping this step.
  • In a bowl, whisk the coconut milk and egg yolks.
  • One ingredient at a time, whisk in the sweetened condensed milk, cornstarch, sugar and salt; whisk until the sugar dissolves a bit.
  • Add the pandan water and stir until combined.
  • Cook the pandan cream over a double boiler, stirring constantly, until thickened, 5 to 7 minutes (times may vary).
  • Remove the double boiler from the heat and continue to stir while the pandan cream cools.
  • When it has cooled, transfer it into a pastry bag or place plastic wrap directly onto the surface of the cream (so a skin does not form) and place it in the refrigerator to thicken more, about 20 minutes.
  • To make the crepes, drop large spoonfuls of the crepe batter onto a griddle set to 325°F (165°C) or a pan over medium-high heat.
  • Use the back of the spoon to spread the batter evenly in a circular motion to create the circular shape of the crepes.
  • When most of the bubbles in the batter have popped and the bottom of the crepe is golden brown, pipe the pandan cream in a line across each crepe (or drop a spoonful in the center).
  • Using a spatula to lift the edge of the crepe, gently roll the crepe around the pandan cream.
  • Transfer to a serving plate and repeat with the rest of the crepe batter and pandan cream.
  • Serve immediately.
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Course; Pancake’s / Crepes
Cuisine; Thailand

Kanom Krok

Kanom Krok

SweetCoconut Milk Pancakes 
These are littlehalf-moon–shaped mini coconut fritters that are cooked in metal pans thatresemble Dutch pancake pans. You can find aebleskiver or Japanese takoyaki panson the Internet or at some restaurant supply stores.
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Ingredients

MAKES: 4 SERVINGS

Base Layer

  • ¼ cup 50 g white sugar
  • ½ tsp kosher salt
  • ⅔ cup 100 g white rice flour (not glutinous or sticky rice flour)
  • ½ tbsp 4 g all-purpose flour
  • ¾ cup 180 ml full-fat coconut milk
  • 1 cup 240 ml water

Top Layer

  • ½ cup 100 g white sugar
  • ½ tsp kosher salt
  • ¾ cup 180 ml full-fat coconut milk

Instructions

  • To make the base layer, combine the sugar, salt, rice flour, all-purpose flour, coconut milk and water in a medium bowl and whisk until all ingredients are thoroughly combined.
  • Set aside.
  • To make the top layer, combine the ingredients in a small saucepan over medium heat and bring to a simmer.
  • Reduce the heat to low and cook the ingredients, constantly stirring, until they have combined.
  • To cook, heat an aebleskiver or takoyaki pan to 380°F (195°C).
  • Spray each dimple with pan spray or use a wadded-up paper towel dipped in oil to coat.
  • Pour the bottom layer mixture into each hole and fill three-quarters full.
  • Let the edges brown slightly and set, about 30 seconds.
  • Now pour the top layer over the bottom layer until it’s level with the pan.
  • Place a lid on top and let it cook for about 2 minutes or until the fritter completely sets, is brown on the bottom and bubbly on top.
  • Using a soup spoon or Chinese soup spoon, scoop out the fritters and transfer to a cooling rack to let rest before serving.
  • The trick to keeping the shape is to take one of the fritters that have cooked faster and set them upside down on top of the ones that haven’t finished cooking.
  • This allows for the ones that have finished to crisp up so it can hold the weight of the two halves on the cooling rack.
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Course; Pancake’s / Crepes
Cuisine; Thailand

Faktong Sangkaya

Faktong Sangkaya

Steamed Coconut Custard In Kabocha Squash  
This is a uniquely Thaidessert made by filling a sweet kabocha squash with coconut custard thensteaming it whole. The custard solidifies in the squash, and when cooled, youcan make a slice that perfectly shows off the custard.
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Ingredients

MAKES: 4 SERVINGS

  • 1 kabocha squash
  • 6 eggs
  • 1¼ cups 275 g palm sugar or brown sugar (see Pro Tip)
  • 3 tbsp 24 g flour
  • 1 tsp kosher salt
  • 2 pandan leaves
  • 1 cup 240 ml full-fat coconut milk

Instructions

  • Start by hollowing out the kabocha squash.
  • Cut a round or square hole off the top, 1 to 2 inches (3 to 5 cm) around the stem.
  • Try to keep the stem intact in case you want to use it as a cover.
  • Loosen the seeds with a fork first, then scoop them out with a spoon.
  • When the seeds have been removed, it’s time to make the custard.
  • To make the custard, crack the eggs into a large bowl.
  • Add the palm sugar, flour, salt, pandan leaves and coconut milk.
  • The old-school way to make this is to use your hands to mix the ingredients.
  • It works best because your hands can squish the pandan leaves, releasing the essential oils and breaking up the yolks.
  • This process is called “kayum” in Thai.
  • If you want to forgo using your hands in the egg mixture, you can beat the custard with a hand mixer or stand mixer and break up the pandan with your hands for a few minutes until fragrant.
  • Strain the mixture into a bowl through a strainer that isn’t too fine.
  • Set up a steamer large enough to accommodate the whole kabocha squash.
  • Add 5 to 6 inches (13 to 15 cm) of water into the steamer base and bring it to a boil.
  • You can either use a funnel or pour the custard into a 4-cup (960-ml) pourable measuring cup.
  • Place the squash into the steamer basket then place over the steamer base.
  • Pour the custard into the squash until it just fills the squash, leaving about ½ inch (13 mm) of space at the top.
  • Place the top of the squash that you cut out as a “lid” on the squash and steam on medium steam for 30 to 40 minutes, or until a skewer pulls out clean from the center of the custard, similar to checking a cake for doneness.
  • Remove the steamer from the heat and allow the squash to cool to room temperature, about 20 minutes.
  • When cool, slice into 3-inch (8-cm) wedges.
  • You can serve this dish warm or allow it to set in the fridge for up to 2 days.
  • Note that you can eat the squash and even the tender skin.

Notes & Wine Advice

Pro Tip:

Palm sugar viscosity depends on how old it is. Fresh is soft and pliable and dry is hard like dried brown sugar. The soft fresh sugar works into the eggs and custard easily. But if you end up with the dry stuff, don’t fret. You can run the dry hard palm sugar in a food processor until it granulates and it will be easier to use. You can substitute palm sugar with light brown sugar as well.
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Course; Dessert
Cuisine; Thailand

Nam Jim Satay Jay

Nam Jim Satay Jay

VeganPeanut Sauce
This version of thepopular sauce is plant based, without sacrificing any of the delicious flavor.The main change is the substitution of fish sauce, where you have two goodoptions. It’s worth searching for vegan fish sauce on the web. If you can’tfind it, Thai soybean sauce makes it just a little darker and less salty.
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Equipment

  • Small saucepan

Ingredients

MAKES: 4 SERVINGS

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 1 tbsp 21 g red curry paste (check that it is shrimp-free), or more to taste
  • 2 cups 480 ml full-fat coconut milk
  • 2 tbsp 30 g peanut butter (chunky or smooth), or more to taste
  • 1 tsp kosher salt
  • 1 tbsp 15 ml vegetarian fish sauce or Thai soybean sauce
  • ½ tsp unseasoned rice vinegar
  • 2 tbsp 30 g white sugar, or more to taste

Instructions

  • Heat the oil in a small saucepan over high heat.
  • When hot, add the curry paste and stir-fry for about 1 minute or until it becomes very fragrant and thick.
  • Stir in the coconut milk and bring it to a boil; cook for 2 minutes while constantly stirring.
  • Be careful not to let it boil over.
  • Add the peanut butter and salt, stirring constantly until the sauce begins to thicken and come together, about 2 to 3 minutes.
  • Reduce the heat to a simmer and add the vegetarian fish sauce, unseasoned rice vinegar and sugar.
  • Cook the sauce for 1 minute more, then remove it from the heat.
  • An oily film will rise to the top; skim it off if you wish.
  • You can serve the sauce immediately or keep it in the fridge for up to a month.
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Course; Sauce
Cuisine; Thailand
Diets; Vegan

Taohu Satay

Taohu Satay

Tofu Satay
Addictive and easy tomake, these tofu satays are perfect for any gathering or for grilling weather.Make sure your curry paste does not contain shrimp for this recipe. Also makesure to use firm tofu in water so the tofu does not fall apart. You can makethese ahead of time and hold them in the fridge before cooking for up to aweek.
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Ingredients

MAKES: 10–12 SKEWERS

  • 2 tsp 14 g red curry paste (check that it’s shrimp-free)
  • 1 tbsp 6 g curry powder
  • ½ tbsp 5 g ground black pepper
  • 1 tbsp 15 g kosher salt
  • 1 tbsp 15 g white sugar
  • 1 tsp garlic powder or more to taste
  • ½ cup 120 ml full-fat coconut milk
  • 2 lb 907 g firm tofu in water
  • 10 –15 6-inch [15-cm] bamboo skewers, soaked
  • Canola or other high-temperature cooking oil or pan spray
  • Vegan Peanut Sauce for serving

Instructions

  • To make the marinade, combine the curry paste, curry powder, pepper, salt, sugar, garlic powder and coconut milk in a medium-sized bowl.
  • Remove the tofu blocks from their packages, drain well and set on paper towels for 5 to 10 minutes to dry out.
  • Slice the blocks into 1½-inch (4-cm)–wide bricks, then into 1½-inch (4-cm) squares and then into ¼-inch (6-mm)-thick slices.
  • Add the pieces to the marinade and massage to coat them evenly.
  • Thread the tofu tiles onto the bamboo skewers, leaving 2 inches (5 cm) at the bottom of each skewer.
  • You can cook the skewers immediately or marinate them overnight for better flavor and texture.
  • Heat a grill or griddle to high and preheat for at least 5 minutes.
  • Rub a little oil on the grill or spray with pan spray.
  • Grill the tofu for 2 to 3 minutes on the first side or until you get nice grill marks.
  • Flip and cook for another 2 to 3 minutes, or until marked and heated through.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegan

Pad Khana

Pad Khana

Stir-Fried Chinese Broccoli
This is a classic street food dish traditionally eaten over jasmine rice with meat and a fried egg, but for a plant-based version, the Chinese broccoli shines all on its own. It’s the perfect combination of healthy and rich, balanced flavors. You can ramp up the heat with more chilies. Substitute American broccoli crowns if you can’t find Chinese broccoli.
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Ingredients

MAKES: 2 SERVINGS

  • 1 lb 454 g Chinese broccoli, leaves cut into 2-inch (5-cm) pieces and stems sliced on the bias 1 inch (3 cm) long by ½ inch (13 mm) wide
  • ½ cup 120 ml water
  • 1 tbsp 15 ml canola or other high-temperature cooking oil
  • 2 large cloves garlic chopped
  • 1 –2 Thai bird chilies cut into thin slices
  • ¼ cup 9 g dried Thai chilies or chilies de arbol
  • 2 tbsp 30 ml vegetarian oyster sauce
  • 2 tsp 10 ml Thai soybean sauce
  • 1 tsp white sugar
  • Dash of white pepper to taste
  • Cooked jasmine rice for serving

Instructions

  • Place the trimmed and cut Chinese broccoli into a large glass bowl, pour in the water and seal it tightly with plastic wrap.
  • Microwave on high for 90 seconds.
  • Remove the plastic wrap, drain and set aside.
  • Heat a medium skillet over high heat for about 1 minute.
  • Swirl in the oil and wait until you see wisps of white smoke.
  • BEWARE of spicy smoke in the next step.
  • Stir in the garlic, fresh chilies and dried chilies and sauté until fragrant, about 20 seconds.
  • Stir in the Chinese broccoli and stir-fry for about 30 seconds, until the edges get smoky and crispy and the broccoli cooks through.
  • Add the oyster sauce, soybean sauce and sugar and stir-fry for about 30 seconds, until the ingredients are well combined and well coated in the sauce.
  • Taste and adjust any of the seasonings if you’d like.
  • Stir in a dash of white pepper and serve hot over rice.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegetarian

Taohu Lap

Taohu Lap

Vegan Tofu Larb
For this dish, it’s important to use medium tofu in water. Medium tofu crumbles perfectly and mimics ground meat. If you find the tofu is a little too soft, you can press out excess moisture in a colander. Prelubricating the tofu with a little bit of oil also keeps it from sticking to the pan. Larb is a spicy acidic salad from the northeast of Thailand usually made with ground meat. It’s great alone or as a protein side with crunchy cold vegetables.
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Ingredients

MAKES: 4–6 SERVINGS

  • 1½ lb 680 g medium tofu in water, drained
  • 1 tbsp 15 ml tamarind concentrate
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 3 cloves garlic minced
  • 1 large shallot thinly sliced
  • ¼ cup 60 ml vegetarian fish sauce or Thai soybean sauce
  • ½ cup 120 ml fresh lime juice
  • ½ cup 110 g palm sugar or brown sugar
  • 1 –2 tsp Thai chili powder
  • ½ cup 46 g mint leaves
  • ½ red onion thinly sliced
  • ¼ cup 55 g roasted rice powder (see Pro Tip)
  • 3 –4 scallions chopped
  • Carrot sticks 4–5 inches (10–13 cm) long, for serving
  • Long beans or other green beans 4–5 inches (10–13 cm) long, for serving
  • Lettuce leaves in 4–5-inch (10–13-cm) pieces, for serving
  • Green cabbage in 4–5-inch (10–13-cm) pieces, for serving

Instructions

  • Prepare the tofu by slicing it into ¼-inch (6-mm) tiles, then cut the tiles into ¼-inch (6-mm) slices, then finally cut the slices into a fine dice.
  • Place the diced tofu in a medium-sized bowl.
  • Stir the tamarind concentrate into the diced tofu and let it stand for 15 minutes.
  • Heat a medium-sized pan over high heat and swirl in the oil.
  • When you see the first wisps of white smoke, add the garlic and shallot and sauté for about 1 minute, until the shallot is translucent and the garlic is fragrant.
  • Fold in the tofu and stir-fry until heated through, about 2 minutes.
  • If any liquid is released, either drain it from the pan or continue cooking to reduce it so it does not dilute the seasonings.
  • Turn off the heat, then stir in the vegetarian fish sauce, lime juice, sugar and chili powder and mix well.
  • Adjust the flavors as necessary to your taste.
  • Fold in the mint, red onion, roasted rice powder and scallions until well combined.
  • Serve with carrot sticks, long beans, lettuce and cabbage.
  • Pro Tip: Roasted rice powder is a fun condiment.
  • It adds a quintessential nutty, smoky crunch to larb as well as other dishes.
  • It also soaks up the dressing and binds it to the dish, upping the flavor.
  • Look for it at an Asian market, or make it at home.
  • This homemade version makes ½ cup (90 g).
  • Place ½ cup (90 g) dry Thai sticky rice in a medium dry pan over medium-high heat.
  • When the pan starts to heat up and you smell the rice toasting, stir or pan-flip the rice every 20 seconds.
  • If the rice seems like it’s browning too fast, reduce the heat to low.
  • Cook for 5 to 10 minutes, until the rice is golden brown.
  • Remove the pan from the heat and allow the rice to cool.
  • Transfer the cooled rice to a spice grinder and pulse until it’s sandy in texture.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegan

Khao Pad Jay

Khao Pad Jay

Thai Vegan Fried Rice / This is a plant-based version of a street-style Thai fried rice. Leftover cold rice is the better rice for this recipe because you don’t have the non-stick assistance of using eggs. You might have to bump up the oil a little bit to keep the rice from sticking to the pan.
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Ingredients

MAKES: 4 SERVINGS

  • 3 tbsp 45 ml canola or other high-temperature cooking oil
  • 5 oz 142 g savory baked tofu, medium dice
  • 2 stalks Chinese broccoli leaves torn into large pieces and stalks sliced thin
  • 2 large cloves garlic minced
  • ¼ medium brown onion sliced
  • 3 cups 480 g cooked and chilled Thai jasmine rice
  • 1 tsp white sugar
  • Kosher salt
  • 1½ tbsp 25 ml vegetarian fish sauce or Thai soybean sauce
  • 1 medium Roma tomato cut into 6 pieces lengthwise
  • ½ tsp white pepper
  • 2 scallions sliced thin

Instructions

  • Heat a heavy 9- to 11-inch (23- to 28-cm) pan over high heat for about 1 minute to preheat.
  • Swirl in the oil, making sure it evenly coats the whole pan.
  • When you see a wisp of white smoke, stir in the tofu and stir-fry for about 1 minute, until warmed through.
  • Clear some space in the pan by moving the tofu to the side.
  • Stir in the Chinese broccoli, garlic and onion and cook for about 30 seconds, until the broccoli leaves wilt and the onion starts to soften.
  • Add the rice and gently smash it flat into the pan without breaking the grains.
  • Continue to fold and smash for about a minute until the rice clumps loosen, combine with the rest of the ingredients and warm up.
  • Sprinkle in the sugar, salt and vegetarian fish sauce or Thai soybean sauce.
  • Keep doing the circular smash and fold motion until all the seasonings are evenly distributed and the rice is hot and toasty, 1 to 2 minutes.
  • Toss in the tomato pieces, white pepper and scallions and stir to incorporate and heat for another minute.
  • Enjoy!

Notes & Wine Advice

Pro Tip:

Cold day-old rice from the fridge works best. Spray down the cold rice with some pan spray; that will keep the rice from sticking to the pan without having to use too much oil.
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Course; Rice
Cuisine; Thailand