Recipes

Pad See Ew Gai

Pad See Ew Gai

Chicken Pad See Ew
This is Thailand’s version of chow fun noodles. With pillowy noodles and a sweet-savory sauce, it’s a simple but very craveable dish. “See ew” translates to “soy sauce,” and it’s the sticky sweet soy sauce that is the key to this dish. The noodles are hard to come by so I recommend using extra-large dry rice stick noodles if you can’t find fresh noodles.
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Ingredients

  • 3 tbsp 45 ml Chinese sweet soy sauce
  • 1 tbsp 15 ml oyster sauce
  • 2 tbsp 30 ml fish sauce
  • 2 tsp 10 g white sugar
  • 3 tbsp 45 ml canola or other high-temperature cooking oil, divided
  • ½ lb 225 g chicken breast or thigh, sliced thin
  • 2 cloves garlic minced
  • 2 eggs
  • 1½ cups 110 g broccoli florets (see Pro Tip)
  • 4 cups 480 g fresh rice noodles (store-bought or homemade from here), separated
  • ½ tsp white pepper

Instructions

  • To make the sauce, combine the Chinese sweet soy sauce, oyster sauce, fish sauce and sugar in a small bowl and set it aside.
  • In a large skillet, heat 2 tablespoons (30 ml) of the oil over high heat for about 1 minute.
  • When you see wisps of white smoke, add the chicken and garlic to the pan and stir-fry for about 1 minute, or until the exterior of the chicken is mostly seared and opaque.
  • Don’t be scared to really scrape the bits off the pan before they burn.
  • Add the remaining 1 tablespoon (15 ml) of oil to the pan and add the eggs.
  • Lightly scramble them until they are just set, about 30 seconds.
  • Add the broccoli, tossing it constantly until it starts to turn dark green, 1 to 2 minutes.
  • Add the fresh rice noodles and allow them to sear in the pan and trade flavors with all the other ingredients for about 1 minute.
  • Then add the reserved sauce and stir constantly to combine for about 3 minutes, until the noodles soak up the sauce and start to crisp slightly on the edges.
  • When the chicken is cooked through and the sauce is absorbed, sprinkle with white pepper and combine very well, then serve.

Notes & Wine Advice

Pro Tip:
To slightly precook the broccoli florets quickly, place them in a bowl with about 1 tablespoon (15 ml) of water. Microwave for 90 seconds on high, remove, and you’re ready to go. You’ve taken that raw taste and texture out of the broccoli to that perfect point to add it to the wok. You can also substitute Chinese broccoli and your choice of protein in this recipe.
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Course; Chicken
Cuisine; Thailand

My Classic Pad Thai

My Classic Pad Thai

This is arguably the most popular Thai dish in the world. Because this dish has been in America for 50 years, there are dozens of versions. To me, the common thread is tamarind, sugar and fish sauce. Everyone gets to the red color a little differently. I like using paprika for great color without heat. But if you want a little chili punch, back up the paprika with 1 to 2 tablespoons (15 to 30 ml) of Thai sriracha. Rice stick noodles also vary in quality. Look for Chantaboon dry rice sticks from Thailand; they are the best.
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Ingredients

  • Noodles
  • 3 –4 cups 360–480 g soaked medium rice stick noodles, or fresh
  • Pad Thai Sauce
  • 4 tbsp 60 ml fish sauce
  • 3 tbsp 45 ml tamarind concentrate
  • 1 tbsp 15 ml fresh lime juice
  • 1 tbsp 15 ml unseasoned rice vinegar
  • 4 tbsp 60 g white sugar

Pad Thai

  • 2 tbsp 30 ml canola or other high-temperature cooking oil
  • 2 cloves garlic minced
  • 2 tbsp 15 g packaged shredded sweetened radish
  • 1 tsp dried shrimp
  • ½ cup 125 g savory baked tofu, cut into slices
  • 2 eggs
  • ½ cup 70 g thin strips of chicken breast or thigh
  • 10 large–medium shrimp peeled and deveined
  • 1 tbsp 7 g paprika, for color
  • 3 scallions cut into 3-inch (8-cm) julienne
  • ¼ cup 30 g chopped dry-roasted unsalted peanuts, divided
  • 1 cup 125 g bean sprouts, for garnish

Instructions

  • If you’re using dry noodles, soak them in a large bowl of warm water for about an hour.
  • The water should be about 90°F (32°C).
  • The noodles will start to absorb water and loosen up.
  • Drain them well, reserving some of the soaking water to adjust the texture later if needed, and set aside.
  • If you’re using fresh noodles, you can just open the package and add them to the pan at the appropriate time.
  • To make the sauce, combine the fish sauce, tamarind concentrate, lime juice, vinegar and sugar in a small bowl.
  • Make sure to stir well until the sugar dissolves.
  • Set aside.
  • Heat a wok or large skillet over high heat for about 1 minute, until hot.
  • Add the oil and swirl it to coat the pan completely.
  • When you see wisps of white smoke, add the garlic and stir-fry for about 5 seconds.
  • Add the radish, dried shrimp and tofu and stir-fry until they begin to get fragrant, about 1 minute.
  • Push the ingredients in the wok to one side and let the oil settle in the center of the pan.
  • Crack the eggs into the pan and add the chicken.
  • As the eggs start to fry, just pierce the yolks to let them ooze.
  • Fold the chicken and eggs over, scrape any bits that are starting to stick and cook for about 30 seconds or until the eggs begin to set.
  • Now stir everything together to combine it all in the wok.
  • Add the fresh shrimp and cook for about 30 seconds, until they just start to turn color and become opaque.
  • Add the soaked (and drained) rice noodles and cook for 2 to 3 minutes, until the noodles become soft.
  • Add the reserved sauce mixture and the paprika and fold together until the paprika evenly colors the noodles and all the liquid is absorbed, about 2 minutes.
  • Place the scallions in the center of the noodles, and then spoon some of the noodles over the scallions to cover and let steam for 30 seconds.
  • Stir in 3 tablespoons (24 g) of the peanuts.
  • Transfer to a serving plate and garnish with the bean sprouts and remaining peanuts.
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Course; Main Course / Noodles
Cuisine; Thailand

Jok Moo

Jok Moo

Thai Rice Porridge With Pork Meatballs And Coddled Egg This is a classic Thai breakfast dish—a warm, savory bowl of jasmine rice porridge, pork meatballs and a cracked egg stirred in. It is the way many Thais start their day. Plus, it’s a great recipe for using up any leftover jasmine rice.
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Ingredients

Pork Meatballs

Rice Porridge

  • 6 cups 1.4 L chicken stock
  • 1 tsp Chinese chicken powder
  • 3 cups 600 g cooked jasmine rice
  • 1 tbsp 15 ml fish sauce
  • 2 tbsp 30 ml Thai soybean sauce
  • Pinch kosher salt
  • Pinch white pepper
  • 4 eggs

Garnish

  • 3 scallions sliced
  • ½ bunch cilantro
  • Store-bought fried garlic
  • 1 tbsp 6 g ginger, fine julienne

Instructions

  • To make the pork meatballs, mix all the ingredients in a medium bowl for about 2 minutes, until the meat feels sticky.
  • To make the rice porridge, bring the chicken stock to a boil and stir in the Chinese chicken powder until dissolved.
  • Scoop the pork mixture into 1-ounce (30-g) balls and drop right into the boiling broth.
  • Cook for a few minutes, until they are firm to the touch, float and are cooked through.
  • Remove the pork meatballs and reserve until ready to serve.
  • Now, reduce the broth to a medium simmer.
  • Add the cooked rice, bring it back to a simmer, cover and cook for 10 to 15 minutes, until it becomes a porridge but the grains are still separate and identifiable.
  • It should look like light oatmeal.
  • Season with the fish sauce, Thai soybean sauce, salt and white pepper.
  • Taste and adjust seasonings as needed.
  • To serve, ladle a piping hot portion (about 1¼ cups [300 ml]) into each of the four bowls.
  • Crack a raw egg into each bowl, top with the meatballs and then garnish with scallions, cilantro leaves, fried garlic and ginger threads.
  • The egg will start to coddle and cook as you stir it into the porridge.
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Course; Pork / Rice
Cuisine; Thailand

Tom Kha Gai

Tom Kha Gai

Coconut Chicken Soup
“Kha” is the Thai word for galanga, an herb that resembles ginger but tastes nothing like it. Galanga is very spicy and herbaceous, with a strong pine scent. It’s refreshing and the backbone of this delicious soup. There’s much debate about chicken breast versus thigh. I personally love chicken thighs, and they would work in any of my recipes. Feel free to play around with the ratio of coconut milk to stock. If you want a creamier soup, up the coconut milk.
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Ingredients

  • 3 cups Thai Chicken Stock
  • 1 stalk lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 3 kaffir lime leaves torn, plus more for garnish
  • 3 –5 thin slices galanga
  • 2 –4 dried Thai chilies or chilies de arbol depending on desired heat level (see Pro Tip)
  • 1 tsp granulated Chinese chicken powder
  • 6 oz 170 g boneless, skinless chicken breasts, cut into thin slices
  • 1 15-oz [425-g] can whole peeled straw mushrooms, drained and rinsed
  • 5 tbsp 75 ml fish sauce
  • 3 –5 tbsp 45–75 ml fresh lime juice
  • 1 14-oz [414-ml] can full-fat coconut milk
  • 1 tbsp 15 g chili paste in soybean oil
  • 1 cup 90 g cabbage, large dice Cilantro leaves, for garnish

Instructions

  • Bring the Thai Chicken Stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.
  • 8-L) saucepan.
  • When the broth is simmering, add the chicken powder, chicken and mushrooms and simmer for 2 to 3 minutes, or until the chicken is almost cooked through.
  • Stir in the fish sauce, lime juice, coconut milk and chili paste.
  • Because the chili paste is thick, it works well to use a whisk to help break it apart and incorporate it into the soup.
  • Add the chopped cabbage and cook until just tender, about 1 minute.
  • Divide the soup among serving bowls and garnish with the cilantro.

Notes & Wine Advice

Pro Tip:
If you like your soup spicy, substitute the dried chilies with fresh Thai chilies.
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Course; Chicken / Soup
Cuisine; Thailand

Kuaytiaw Reua

Kuaytiaw Reua

Beef Boat Noodle Soup
Boat noodles’ namesake comes from the little river boats they are served from in the floating markets. Vendors set up complete cooking stations with burners, bowls and all the ingredients set out, while rowing up and down rivers and canals. Beef blood is the special ingredient that gives the soup a rich body. It’s available in most Asian markets in the meat department and sometimes in the freezer section.
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Ingredients

Makes: 2 Bowls, About 3 Quarts (2.8 L) Of Broth

Broth

  • 1 tsp freshly cracked black peppercorns
  • 1 tsp coriander seeds
  • 4 whole star anise
  • 1 3-inch [8-cm] stick of cinnamon
  • 1 gallon 3.8 L water
  • 4 lb 1.8 kg beef bones (knuckle or marrow bones)
  • 3 cloves garlic lightly smashed
  • 1 small onion roughly chopped
  • ½ cup 10 g packed cilantro leaves and stems
  • 1 tsp kosher salt
  • 1 tbsp 15 g white sugar
  • 2 tbsp 30 ml Chinese thin soy sauce
  • 1 tbsp 15 g msg
  • 2 tbsp 30 ml fish sauce, plus more to taste

Build

  • 7 oz 200 g beef (tenderloin or sirloin)
  • ¼ cup 60 ml fresh beef blood
  • 7 oz 200 g fresh or dry rice stick noodles
  • 1 cup 125 g bean sprouts
  • ½ cup 40 g Thai morning glory (ong choy), cut into 1-inch (3-cm) sections
  • 6 –8 Thai or Chinese beef meatballs
  • 2 tbsp 2 g store-bought fried garlic
  • ¼ cup 5 g cilantro, roughly chopped (leaves and stems), for garnish
  • ¼ cup 12 g thinly sliced scallions, for garnish

Instructions

  • Heat a medium stock pot over medium heat and allow it to preheat for 1 to 2 minutes.
  • Add the cracked black peppercorns, coriander seeds, star anise and cinnamon to the dry pot and toast the spices, stirring constantly, for about 1 minute or until fragrant.
  • Pour in the water and raise the heat to high.
  • Just before the water reaches a simmer, add the beef bones, garlic cloves, onion and cilantro.
  • Bring the stock to a boil, then reduce the heat to a simmer.
  • Stir in the salt, sugar, soy sauce, msg and fish sauce.
  • Cover and cook for 1½ hours on a low simmer.
  • Remove the lid, then scoop out all the solids so just the broth liquid is left in the pot.
  • If making the boat noodle bowls immediately, keep the broth at a simmer over medium heat.
  • If making ahead, store the broth in the fridge then warm it on the stovetop while preparing the bowls.
  • While the broth is simmering, cut the beef into thin slices, ½ inch (13 mm) thick by 2½ inches (6 cm) wide, and set aside.
  • Start a separate 3-quart (2. 8-L) saucepan of boiling water to poach the noodles and vegetables.
  • To prepare two bowls, place 2 tablespoons (30 ml) of fresh beef blood in each serving bowl.
  • In a colander or noodle basket, add half of the noodles, half of the bean sprouts and half of the morning glory.
  • Submerge the colander/basket with the ingredients in the boiling water, stirring them for about 1 minute until the noodles soften but are still al dente.
  • Shake out the excess water and place them into one of the serving bowls.
  • Top with half of the meatballs, half of the sliced beef and 1 tablespoon (10 g) of the fried garlic on top of the noodles.
  • Repeat for the second bowl.
  • Bring the broth up to a full boil.
  • Once it’s boiling, ladle about 2 cups (480 ml) of the broth into each bowl.
  • The boiling broth will cook the blood and beef slices.
  • Garnish with the chopped cilantro and scallions.
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Course; Beef / Noodles / Soup
Cuisine; Thailand

Tom Yum Goong

Tom Yum Goong

Shrimp Tom Yum Soup This is probably the most famous Thai soup in the world. “Yum” in Thai translates to the balance point between hot, sour, salty, sweet and savory. This dish is most well known with shrimp but will work great with any protein or vegetables. Chili paste in soybean oil is the hero ingredient here and must be used without substitute.
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Ingredients

  • 4 cups Thai Chicken Stock
  • 1 stalk lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 3 kaffir lime leaves torn
  • 3 –5 thin slices galanga
  • 2 –4 dried Thai chilies or chilies de arbol depending on desired heat level (see Pro Tips)
  • 1 tsp granulated Chinese chicken powder
  • 8 –10 medium shrimp either head-on and unpeeled or peeled and deveined (see Pro Tips)
  • 1 15-oz [425-g] can whole peeled straw mushrooms, drained and rinsed
  • 4 –6 tbsp 60–90 ml fish sauce
  • 4 –6 tbsp 60–90 ml fresh lime juice
  • 3 tbsp 45 g chili paste in soybean oil
  • ¼ cup 4 g cilantro leaves, for garnish

Instructions

  • Bring the Thai Chicken Stock, lemongrass, kaffir lime leaves, galanga and dried chilies to a simmer over medium-high heat in a 3-quart (2.
  • 8-L) saucepan.
  • When the broth is simmering, add the chicken powder, shrimp and mushrooms and cook for 2 to 3 minutes, or until the shrimp are pink and almost cooked through.
  • Turn the heat to low, then stir in the fish sauce, lime juice and chili paste.
  • The chili paste is thick like honey and might need some help to break apart and incorporate into the soup.
  • A whisk works great for this.
  • Taste and adjust the soup.
  • For more salt, add more fish sauce.
  • If you are lacking acid, add more lime juice.
  • Divide the soup between two bowls and garnish with the cilantro leaves.

Notes & Wine Advice

Pro Tips: I love using head-on and unpeeled shrimp for this soup. It gives another layer of flavor and is just fun when you peel and eat the shrimp and get your fingers super messy.
If you like your soup spicy, substitute the dried chilies with fresh Thai chilies.
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Course; Chicken / Soup
Cuisine; Thailand

Thai Chicken Stock

Thai Chicken Stock

This recipe is the base stock for the two most well-known Thai soups in the world: Shrimp Tom Yum Soup (Tom Yum Goong) and Coconut Chicken Soup (Tom Kha Gai). If you don’t feel like making stock from scratch, you can short-cut this method by adding the aromatics to boxed chicken stock or chicken bone broth. It’s also a good all-purpose stock for other dishes like Street-Style Basil Pork (Krapow Moo Sap).
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Ingredients

  • MAKES: 2 QUARTS 1.9 L
  • 1 chicken carcass or a whole chicken cut into 8 pieces
  • 8 cups 1.9 L water
  • 3- inch 8-cm piece galanga, skin on and thinly sliced
  • 2 stalks lemongrass tough outer leaves discarded, sliced thinly on the bias
  • 2 –3 kaffir lime leaves
  • 2 cloves garlic peeled
  • 1 large shallot peeled and sliced
  • 2 fresh Thai chilies split to expose the seeds

Instructions

  • Place the chicken carcass or pieces in an 8-quart (7.
  • 5-L) stock pot and cover with cold water.
  • Bring the water to a boil and simmer for 5 minutes.
  • Remove the carcass or pieces and rinse under cold running water until the sediment and scum have washed away.
  • Dump out the cooking liquid from the pot and give it a quick rinse.
  • Return the chicken to the pot and cover with 8 cups (1.
  • 9 L) of fresh water.
  • Bring the stock to a full rolling boil over high heat, then reduce to a simmer.
  • Add the galanga, lemongrass, kaffir lime leaves, garlic, shallot and chilies to the pot and allow to simmer.
  • Skim off any foam and fat often, and continue to simmer for about 1½ hours.
  • Skim off any additional fat and strain the stock through a cheesecloth-lined sieve.
  • If not using this stock immediately, you can hold it in the fridge for about a week, or in the freezer for 6 months.

Notes & Wine Advice

Pro Tip:

The “Thai trinity” of herbs—lemongrass, lime leaves and galanga—can be frozen if you’re not going to use them immediately, or if you have unused extras from making a batch of stock. You can also buy them in dry form online.
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Course; Chicken / Stock
Cuisine; Thailand

Prik Gaeng Massamun

Prik Gaeng Massamun

Massaman Curry Paste
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Ingredients

Makes: About 1 Cup (216 G)

  • 4 dried chilies de arbol or Japones chilies soaked, seeded and finely chopped
  • 2 dried guajillo chilies soaked, seeded and finely chopped
  • 2 tbsp 30 ml canola oil
  • 1 stalk lemongrass base and 3 inches (8 cm) of the tops removed and finely chopped 2-inch (5-cm) piece galanga, skin on and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • ¼ cup 40 g finely chopped shallots
  • 1 tsp shrimp paste
  • 2 kaffir lime leaves finely chopped
  • 1 dried bay leaf
  • 2 tsp 10 ml Thai tamarind concentrate
  • ¼ tsp ground cumin
  • ¼ tsp cinnamon
  • ¼ tsp ground cardamom
  • ¼ tsp nutmeg
  • 1 tbsp 15 g white sugar
  • Water as needed
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Course; Basic recipe / Curry
Cuisine; Thailand

Prik Gaeng Panang

Prik Gaeng Panang

Panang Curry Paste
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Ingredients

Makes: About 1 Cup (288 G)

  • 4 –6 dried chilies de arbol or Japones chilies soaked, seeded and finely chopped
  • 2 dried guajillo chilies soaked, seeded and finely chopped
  • ⅓ cup 55 g finely chopped shallots
  • 2 stalks lemongrass base and 3 inches (8 cm) of the tops removed and finely
  • 2- inch 5-cm piece galanga, skin on and finely chopped
  • 3 cloves garlic peeled and finely chopped
  • 1 tsp shrimp paste
  • 2 kaffir lime leaves minced
  • ¼ tsp ground cumin
  • ¼ tsp ground coriander
  • Water as needed
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Course; Basic recipe / Curry
Cuisine; Thailand

Prik Gaeng Leung

Prik Gaeng Leung

Yellow Curry Paste
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Ingredients

MAKES: ABOUT 1 CUP (288 G)

  • 2 –4 dried guajillo chilies soaked, seeded and finely chopped
  • 3 cloves garlic
  • 1 stalk lemongrass
  • 2- inch 5-cm piece galanga, skin on and finely chopped
  • ¼ cup 40 g finely chopped shallots
  • 1 tsp shrimp paste
  • 2 kaffir lime leaves
  • ¼ tsp ground cumin
  • 1½ tbsp 18 g turmeric powder
  • ¼ tsp ground cardamom
  • ¼ tsp fennel seed
  • Water as needed
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Course; Basic recipe / Curry
Cuisine; Thailand