Recipes

Pak Boong Fai Dang

Pak Boong Fai Dang

Morning Glory On Fire
This is a fun recipewhere you load all the ingredients on a large platter or quarter sheet pan, getthe wok screaming hot, then dump and stir-fry. In Thailand, there are vendorsthat cook this dish on one side of the street, then hurl it across the streetand catch it with a plate that lands on your table. It’s also called flyingmorning glory for that reason.
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Ingredients

MAKES: 2 SERVINGS

  • ½ lb 226 g morning glory, washed, drained and cut into 3-inch (8-cm) pieces
  • 2 Thai bird chilies minced
  • 2 cloves garlic minced
  • 1 tbsp 20 g yellow soybean paste
  • 1 tbsp 15 ml light soy sauce
  • 2 tbsp 30 ml oyster sauce
  • 2 tsp 10 g white sugar
  • 2 tbsp 30 ml canola or other high-temperature cooking oil

Instructions

  • Place the cut morning glory on a large platter.
  • Then right on top, place the chilies, garlic, yellow bean paste, light soy sauce, oyster sauce and sugar.
  • The idea is that once the pan is hot, you dump the morning glory and seasonings in all at one time and start cooking.
  • Heat a wok or large skillet over high heat for about 1 minute.
  • This is one of the few times I do recommend a wok, about 12 to 14 inches (30 to 36 cm) wide.
  • A large Dutch oven would be great for this dish, too.
  • Add the oil to the pan.
  • When you see wisps of white smoke, carefully dump the morning glory and seasonings into the pan.
  • It might sputter and pop, so be careful.
  • Using two large spoons or large tongs, turn the contents of the pan over every 5 to 10 seconds, until the greens wilt by half and turn bright green, 3 to 4 minutes.
  • Taste and adjust any of the seasonings if you’d like.
  • Serve hot.
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Course; Salad
Cuisine; Thailand
Diets; Vegetarian

Thua Ngok Pad Taohu

Thua Ngok Pad Taohu

Bean Sprouts Stir-Fried With Fried Tofu
Ali and I make thisdish when we want a clean meal. It gives us the vegetables we want and needwhile the tofu also makes it filling. You can make this dish completelyplant-based by using vegetarian oyster sauce.
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Equipment

  • medium skillet

Ingredients

MAKES: 2 SERVINGS

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 1 9-oz [255-g] package fried tofu, cut into ¾-inch (2-cm) cubes
  • 2 large cloves garlic chopped
  • 4 cups 500 g mung bean sprouts or regular bean sprouts
  • 3 scallions cut into 2-inch (5-cm) pieces
  • 2 tbsp 30 ml oyster sauce
  • 1 tbsp 15 ml Thai soybean sauce
  • Dash of white pepper

Instructions

  • Heat a medium skillet over high heat for about 1 minute.
  • Swirl in the oil.
  • When you see wisps of white smoke, toss in the tofu and cook for about 30 seconds, until the tofu warms through and becomes crispy on the edges.
  • Stir in the garlic and sauté for about 20 seconds, until fragrant.
  • Stir in the bean sprouts and scallions and stir-fry for about a minute, until they start to soften and are about half cooked through.
  • Add the oyster sauce and Thai soybean sauce and stir-fry for another minute until all ingredients are combined and well coated.
  • Taste and adjust any of the seasonings if you’d like.
  • Stir in a dash of white pepper and serve hot.
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Course; Meat substitutes
Cuisine; Thailand
Diets; Vegetarian

Khao Yum

Khao Yum

Thai Yum Rice Salad
Besides being a verygood way to utilize cooked rice, this is also one of those dishes that willsatiate but is still light. I like to add grilled meat or seafood to this tomake it a complete meal. If you can’t find green mango, just use all GrannySmith apples.
Couverts4 SERVINGS
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Ingredients

Dressing

  • 1 shallot finely sliced
  • 1 clove garlic finely chopped
  • 1 –2 fresh Thai chilies thinly sliced
  • ¼ cup 60 ml fish sauce
  • ¼ cup 55 g palm sugar or brown sugar
  • ¼ cup 60 ml fresh lime juice

Salad

  • 3 cups 600 g cooked jasmine rice, chilled
  • 2 cups 300 g matchstick-cut green mango
  • 1 cup 110 g matchstick-cut Granny Smith apple
  • ¼ cup 30 g very thinly sliced red onion
  • ½ cup 46 g mint leaves
  • ¼ cup 4 g cilantro leaves
  • ½ cup 56 g toasted or roasted cashews
  • 2 scallions sliced on the bias
  • 2 tbsp 5 g dried shrimp, ground to a powder in a spice grinder

Instructions

  • Make the dressing by combining all of the dressing ingredients, except the lime juice, in a small saucepan over medium heat.
  • Stir until the sugar is dissolved and the mixture is combined.
  • Transfer to a small bowl and stir in the lime juice.
  • Place the dressing in the fridge and chill until ready to use.
  • Place the jasmine rice, mango and apple in a large mixing bowl.
  • Gently toss for about 30 seconds to combine well without breaking the grains of rice.
  • Add the dressing, onion, mint, cilantro and cashews to the bowl and continue to toss gently until combined.
  • Transfer to plates or a serving bowl and garnish with the scallions and dried shrimp powder.
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Course; Fish / Rice / Salad
Cuisine; Thailand

Yum Pak Boong

Yum Pak Boong

Crispy Morning Glory Salad 
Morning glory, aka pakboong, is a tasty dark leafy green usually used in stir-fries. This is myfavorite way to eat it—lightly battered with a light, tangy coconut dressing.Yes, it’s deep-fried, but because it’s a salad, that means it’s healthy, right?
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Ingredients

MAKES: 4 SERVINGS

Crispy Morning Glory

  • 1½ qt 1.8 L canola or other high-temperature cooking oil
  • 7 oz 200 g morning glory (stalk and leaves), cut into 3-inch (8-cm) pieces
  • 2 cups 250 g cornstarch
  • 1 cup 125 g all-purpose flour
  • 1 tsp baking soda
  • 1½ cups 360 ml ice-cold water

Dressing

  • 2 tbsp 30 ml canola or other high-temperature oil
  • 1 clove garlic finely chopped
  • 1 –3 fresh Thai chilies sliced thin
  • 6 medium shrimp peeled and deveined, sliced in half lengthwise and widthwise
  • 1 shallot finely sliced
  • ¼ cup 60 ml fresh lime juice
  • ¼ cup 60 ml fish sauce
  • ¼ cup 55 g palm sugar or brown sugar
  • 2 tbsp 30 ml full-fat coconut milk

Garnish

  • ½ cup 60 g thinly sliced red onion
  • ¼ cup 30 g peanuts, crushed
  • ¼ cup 4 g cilantro leaves
  • 2 tbsp 10 g store-bought fried shallots

Instructions

  • To make the crispy morning glory, heat the oil in a 4-quart (3.
  • 8-L) Dutch oven to 375°F (190°C).
  • While the oil is heating up, rinse the morning glory and drain in a colander until mostly dry.
  • In a large bowl, whisk together the cornstarch, flour and baking soda.
  • Measure out 1 cup (125 g) of the flour mixture and place it into a separate large bowl for dredging.
  • Whisk the cold water into the remaining flour mixture until a thin pancake batter forms.
  • Dredge the cut and rinsed morning glory in the dredging flour.
  • Place in the batter and coat until a thin layer of the batter forms.
  • Fry the pieces in two to three batches until golden brown and crispy, 2 to 4 minutes for each batch.
  • Drain the morning glory on paper towels or a rack for a minute, then transfer to a large serving plate.
  • To make the dressing, place a medium skillet over medium-high heat and let preheat for 1 minute.
  • Swirl in the oil, then toss in the garlic, chilies and shrimp and sauté until the shrimp are just pink and opaque, 1 to 2 minutes, then turn off the heat.
  • Using the residual heat of the pan, stir in the shallot, lime juice, fish sauce, sugar and coconut milk.
  • Stir until the sugar is dissolved.
  • Taste and adjust the seasoning if you’d like.
  • To serve, arrange the morning glory in the center of the serving plate.
  • At the very last minute before eating, dress the salad with the dressing, keeping the shrimp and shallot pieces on top of the morning glory.
  • Garnish with the red onion, crushed peanuts and cilantro, then sprinkle the store-bought fried shallots on top.
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Course; Salad
Cuisine; Thailand

Som Tum Thai

Som Tum Thai

Papaya Salad
Green papayas arereadily available at Asian and Latin markets. They are the same long papayaseaten ripe, just picked green and young. If they are tough to find, you can subin a julienned fruit or vegetable blend, including carrots, apples andcabbage—all work great for this recipe. Thai salted shrimp are little, orange,bay-sized shrimp that have been salted and dried. They add amazing umami andsalty flavor to this and any dish.
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Ingredients

MAKES: 4 SERVINGS

Dressing

  • ¼ cup 60 ml fish sauce
  • ¼ cup 60 ml fresh lime juice
  • 3 tbsp 42 g palm sugar or brown sugar
  • 1 tbsp 15 g chili paste in soybean oil
  • 1 tbsp 12 g msg
  • 2 cloves garlic minced
  • 1 –3 fresh Thai chilies minced

Salad

  • 8 –10 cherry tomatoes quartered, divided
  • 1 cup 85 g green beans or long beans, cut on the bias into 1½-inch (4-cm) lengths, divided
  • 4 cups 640 g young green papaya, grated
  • 1 cup 120 g chopped roasted peanuts, divided

Instructions

  • To make the dressing, place the dressing ingredients, four of the cherry tomatoes and ¼ cup (21 g) of the beans into a blender and pulse them together for about 5 seconds.
  • The dressing should be slightly chunky, not smooth.
  • Adjust the number of chilies depending on how spicy you like your food.
  • To assemble the salad, in a large bowl, toss the papaya, remaining tomatoes, remaining beans and some of the peanuts together with the dressing to taste.
  • Make sure to aggressively mix the ingredients to slightly break up the tomatoes and beans.
  • Garnish the salad with the remaining peanuts.
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Course; Salad
Cuisine; Thailand

Yum Neua

Yum Neua

Thai BeefSalad
This recipe uses agreat marinade that would work for any meat you like to slap on the grill, likesteaks, pork chops or even lamb chops. It also uses a great Thai dressing thatyou can serve on way more than just lettuce. Try it on anything you would calla salad.
The dressing calls forlemongrass and kaffir lime leaves, and you can use frozen versions of both.It’s always tough to buy just a few leaves or stalks for a recipe, so when youdo, chop your leftovers finely and keep them in a resealable plastic bag in thefreezer.
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Ingredients

MAKES: 4 SERVINGS

  • Thai Grilled Beef Marinade
  • 2 lb 907 g beef flank steak
  • ¼ cup 60 g minced garlic
  • ¼ cup 30 g minced cilantro stems
  • 1 tsp white pepper
  • 2 tbsp 30 ml fish sauce
  • 3 tbsp 45 ml thin soy sauce
  • 2 tbsp 30 g white sugar
  • Salad Dressing
  • 2 tbsp 30 ml peanut oil
  • 3 cloves garlic minced
  • 1 stalk lemongrass tough outer leaves discarded, minced
  • 3 kaffir lime leaves very thinly sliced
  • ½ cup 120 ml fresh lime juice
  • ½ cup 120 ml fish sauce
  • ⅓ cup 73 g palm sugar or brown sugar, packed
  • Salad
  • 6 cups 170 g mixed salad greens
  • ½ red onion thinly sliced
  • 1 English cucumber seeded and thinly sliced
  • ½ cup 46 g mint leaves
  • 2 scallions chopped

Instructions

  • To make the marinade, place the flank steak in a medium-large zip-top bag or bowl.
  • Add all the remaining ingredients to the beef.
  • Massage all the ingredients into the beef for about 1 minute.
  • Seal the bag or cover and place it in the fridge for at least 2 hours, or overnight.
  • To make the dressing, heat a small saucepan over low heat.
  • Add the oil, garlic, lemongrass and kaffir lime leaves and sweat for 1 minute, or until the garlic just starts to turn light brown.
  • Remove from the heat and stir in the lime juice, fish sauce and brown sugar until thoroughly combined.
  • Set aside.
  • To assemble the salad, heat a grill to high, and grill the marinated beef to your desired doneness, then slice it against the grain into thin strips.
  • Add the salad greens, red onion and cucumbers with most of the dressing to a large bowl.
  • Leave a few spoonfuls of dressing for drizzling.
  • Toss the salad gently to combine.
  • Place the sliced grilled beef on top of the salad and garnish it with the mint leaves and scallions.
  • Drizzle the remaining dressing on top of the salad.
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Course; Beef / Salad
Cuisine; Thailand

Yum Mamuang

Yum Mamuang

CoconutMango Salad With Shrimp
There are hundreds, ifnot thousands, of mango varieties in the world. In Thailand, there is a greenmango that is tart and very crisp. Green mangoes are great for crunchy saladsor cut up to serve with dips. Some Asian markets will have them, but if youcan’t find them, just use an under-ripe mango for this recipe. You could alsojulienne Granny Smith apples for half of the recipe for some tang and crunch.
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Ingredients

  • MAKES: 4 SERVINGS
  • 1 tbsp 15 ml canola or other high-temperature cooking oil
  • ½ lb 226 g medium shrimp peeled and deveined, sliced in half lengthwise
  • 2 shallots thinly sliced
  • 2 cloves garlic finely chopped
  • 1 –2 fresh Thai chilies thinly sliced
  • ⅓ cup 80 ml fresh lime juice
  • ⅓ cup 80 ml fish sauce
  • ½ cup 110 g palm sugar or brown sugar
  • 3 cups 420 g green mango, cut into matchsticks
  • 1 cup 60 g toasted coconut chips (see Pro Tip)
  • ½ red onion very thinly sliced
  • 3 scallions thinly sliced on the bias
  • ¼ cup 28 g roasted cashews

Instructions

  • Heat a medium skillet over medium and add the oil.
  • When you see a wisp of white smoke, add the shrimp and lightly sauté them for about 1 minute.
  • Reduce the heat to low and add the shallots, garlic and Thai chilies.
  • Cook for an additional minute, until the shrimp are just cooked through.
  • Turn off the heat.
  • Stir in the lime juice, fish sauce and sugar.
  • Stir well until the sugar is dissolved.
  • Transfer the shrimp and dressing to a serving bowl and allow it to cool for a few minutes.
  • When ready to serve, add the mango, coconut and red onion to the serving bowl.
  • Toss to combine, and garnish with the scallions and cashews.

Notes & Wine Advice

Pro Tip:
You can buy unsweetened toasted coconut chips anywhere now, and they are perfect for this recipe!
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Course; Fish / Salad
Cuisine; Thailand

Moo Dat Diow

Moo Dat Diow

SavoryPork Jerky
While not technically“jerky” because it’s not dehydrated, these sweet, savory nuggets are a greatsnack by themselves or eaten with Thai sticky rice as a meal. They also travelincredibly well because they are glazed with soy and sugar and fried. I packthem for long trips and for my kids’ lunches.
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Ingredients

MAKES: 4 SERVINGS

  • 1 lb 454 g pork shoulder
  • 1 clove garlic minced
  • 1 tsp white pepper
  • 2 tbsp 30 ml fish sauce
  • 1 tbsp 15 ml Thai soybean sauce
  • 2 tbsp 30 ml sweet soy sauce
  • 1 tbsp 14 g palm sugar or brown sugar
  • 4 cups 960 ml canola or other high-temperature cooking oil, for frying

Instructions

  • Cut the pork into thin strips about 3 inches (8 cm) long and ½ inch (13 mm) wide.
  • It’s okay to trim any silver skin away, but don’t trim off too much fat.
  • Combine the garlic, pepper, fish sauce, soybean sauce, sweet soy sauce and sugar in a blender and blend into a fine puree or until you can’t detect any garlic bits in the marinade.
  • Place the pork in a bowl, pour the marinade over the pork and massage it well until the pork is completely coated.
  • Marinate the pork, covered, in the refrigerator for at least 4 hours, or overnight.
  • Line a sheet pan with paper towels or parchment paper.
  • Shake off the excess marinade, lay the pork on the sheet pan and pat dry with paper towels.
  • Many cooks like to take an extra step and at this point dry the pork in the fridge overnight, uncovered.
  • That will create a dryer jerky.
  • I like a moister jerky so I cook it immediately.
  • Heat the oil in a medium saucepan over high heat.
  • Bring the temperature up to about 375°F (190°C), and fry the pork strips in small batches.
  • Cook for about 4 to 6 minutes, until cooked through and the edges are slightly crisp.
  • Remove the pork from the oil and drain on paper towels.
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Course; Pork
Cuisine; Thailand

Tod Mun Pla

Tod Mun Pla

Fried Thai Fish Cakes
These are fish frittersthat almost eat like sausage patties. This recipe is a great way to utilize anyflaky-fleshed fish. The real key to these is the fried basil that gets mixedinto the patties. Don’t overmix the fish cakes as they can get too dense andbecome rubbery. You can bump up the spice by adding Thai chilies or a littlemore of the red curry paste.
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Ingredients

MAKES: 8–10 FISH CAKES

  • Canola or other high-temperature cooking oil for frying
  • 1 cup 24 g Thai basil leaves (leaves picked from the stems)
  • 1½ lb 680 g white fish fillets, such as barramundi, cod or halibut
  • 2 eggs
  • 2 –3 tbsp 42–63 g red curry paste
  • 1 tsp fish sauce
  • 2 tsp 10 g white sugar
  • ½ tsp kosher salt
  • ½ tsp white pepper
  • ¼ cup 25 g Thai long beans or green beans, finely sliced
  • 2 kaffir lime leaves fine julienne sliced
  • Sweet chili sauce or Ajad Sauce aka Cucumber Relish for Satay, for serving

Instructions

  • Preheat about 4 inches (10 cm) of the oil in a 4-quart (3.
  • 8-L) pot to 365°F (185°C).
  • When the oil reaches temperature, carefully lower the basil into the oil.
  • The basil will sputter and pop while frying.
  • Fry for about 1 minute, until crispy and dark, translucent green.
  • Remove and drain the fried basil on paper towels, and reserve for the filling.
  • Turn the heat off until you’re ready to fry the fish cakes.
  • Cut the fish fillets into 2-inch (5-cm) pieces and place the pieces in a large food processor with the blade attachment.
  • Add the eggs, curry paste, fish sauce, sugar, salt and white pepper.
  • Pulse in quick 1- to 2-second increments just until a smooth paste forms, about 1 minute.
  • Tip the paste out into a large bowl and, using a silicone spatula, work the green beans, kaffir lime leaves and fried Thai basil into the paste.
  • Stir for 1 to 2 minutes, just until the ingredients are evenly incorporated.
  • This can also be done in a stand mixer with the paddle attachment if you’re making a large batch.
  • When you’re ready to cook, heat the oil back to 365°F (185°C).
  • Oil your hands with cold oil or cooking spray and form the fish mixture into flat patties, about 2 to 3 ounces (57 to 85 g) each, for a total of eight to ten fish patties.
  • Working in batches, fry the patties in the hot oil for about 2 minutes, until golden brown and fully cooked.
  • Drain on a wire rack or paper towels.

Notes & Wine Advice

Serve hot with the sweet chili sauce or cucumber relish
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Course; Cake / Fish
Cuisine; Thailand

Miang Kham

Miang Kham

Thai Savory Bites
This royal one-bitedish is usually eaten during the rainy season when the betel leaves (cheu pru)are plentiful. Kings have written about this dish and its beauty. If you can’tfind betel leaves, substitute with large spinach leaves.
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Ingredients

MAKES: 4 SERVINGS

Filling

  • 1 cup 96 g unsweetened grated coconut
  • ½ cup 80 g finely diced shallots
  • ½ cup 112 g finely diced whole lime (with peel)
  • ¼ cup 24 g peeled and finely diced fresh ginger
  • ½ cup 19 g finely diced dried shrimp
  • ½ cup 60 g unsalted roasted peanuts
  • 3 –5 fresh Thai chilies finely diced Sauce
  • 1 tbsp 15 g Thai shrimp paste
  • ½ tbsp 4 g chopped galanga
  • ½ tbsp 5 g chopped shallot
  • 2 tbsp 8 g unsweetened shredded coconut
  • 3 tbsp 7 g chopped dried shrimp
  • 1 tsp grated ginger
  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 2 tbsp 30 ml fish sauce
  • 2 cups 440 g palm sugar or brown sugar
  • 1½ cups 360 ml water

Assembly

  • 20 –30 la lot leaves Vietnamese, aka cheu pru leaves (Thai)

Instructions

  • Preheat the oven to 350°F (175°C) and line a sheet pan with parchment paper.
  • Spread the coconut on the parchment-lined pan and place in the oven.
  • Toast until brown, 12 to 15 minutes, rotating the pan every 5 minutes.
  • To make the sauce, add the shrimp paste, galanga, shallot, shredded coconut, dried shrimp and ginger to a spice grinder that has a removable top.
  • Pulse the ingredients until a fine paste is formed.
  • You can add 1 teaspoon (5 ml) of water if the ingredients aren’t grinding.
  • Heat the oil in a medium skillet over high heat for about 1 minute.
  • Add the paste to the skillet and fry until the paste is browned and fragrant, 1 to 2 minutes.
  • Stir in the fish sauce, sugar and water to combine.
  • Let the sauce come to a full boil and cook for about 10 minutes, until it reduces to a glaze that coats the back of a wooden spoon.
  • Remove the sauce from the heat and reserve.
  • To serve, arrange each filling ingredient in a separate pile or in separate bowls.
  • Make individual packages by filling one leaf with a little of each filling, then top with a little sauce.
  • Guests should make them as they eat.
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Course; Fish
Cuisine; Thailand