I’m so excited to share some of my favorite Thai recipes that make lunchtime feel like a refreshing escape. Think about the vibrant flavors of a zesty Thai Green Papaya Salad or the savory delight of Spicy Thai Basil Chicken. These dishes have become my go-to for a midday pick-me-up. If you’re looking to transform your lunch into something special, you’ll love what’s coming up next. Let’s make lunchtime a little more vibrant together!
Spicy Thai Basil Chicken (Pad Krapow Gai)
Spicy Thai Basil Chicken, or Pad Krapow Gai, is a quintessential Thai street food dish that promises a burst of flavors in every bite. It’s known for its aromatic basil, spicy chilies, and savory-sweet sauce that coats tender chicken pieces. This dish is perfect for a quick lunch as it’s both easy to prepare and deeply satisfying.
Originating from Thailand, it captures the essence of Thai cuisine with its balance of spicy, salty, and sweet flavors. In Thailand, it’s commonly served with jasmine rice and often topped with a crispy fried egg.
The beauty of Pad Krapow Gai lies in its simplicity and the ability to adjust the heat level to your preference. Whether you prefer it fiery hot or mildly spicy, this dish can cater to your taste. Traditionally, Thai holy basil is used, which gives it a distinct peppery flavor; however, if unavailable, sweet basil can be a suitable substitute.
This recipe will guide you through creating a delicious meal for 4-6 people, guaranteeing everyone enjoys a taste of Thailand at home.
Ingredients (Serves 4-6):
- 1.5 lbs boneless, skinless chicken thighs, cut into small pieces
- 1 cup Thai holy basil leaves
- 4-6 cloves garlic, minced
- 3-4 Thai bird’s eye chilies, finely chopped
- 2 tablespoons vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1 teaspoon dark soy sauce (optional, for color)
- 1 tablespoon water
- Cooked jasmine rice, for serving
- 4-6 fried eggs (optional)
Cooking Instructions:
- Prepare Ingredients: Begin by gathering all your ingredients. Mince the garlic and chop the chilies finely. Cut the chicken thighs into small, bite-sized pieces.
- Heat Oil: In a large pan or wok, heat the vegetable oil over medium-high heat. Once hot, add the minced garlic and chopped chilies. Stir-fry for about 30 seconds until aromatic, being careful not to burn the garlic.
- Cook Chicken: Add the chicken pieces to the pan. Stir-fry for about 5-7 minutes until the chicken is cooked through and begins to brown slightly.
- Add Sauces: Lower the heat to medium. Add the soy sauce, oyster sauce, fish sauce, sugar, and dark soy sauce (if using). Stir well to combine and evenly coat the chicken. Add a tablespoon of water to help the sauce mix.
- Add Basil: Turn off the heat and add the Thai holy basil leaves. The residual heat will wilt the basil quickly. Stir until the basil is well mixed with the chicken.
- Serve: Serve the Spicy Thai Basil Chicken hot over a bed of cooked jasmine rice. Optionally, top each serving with a fried egg for an authentic Thai touch.
Extra Tips:
When making Pad Krapow Gai, adjust the number of chilies according to your spice tolerance. If you prefer less heat, remove some of the seeds from the chilies.
For a more authentic flavor, try to find Thai holy basil, which has a distinct peppery taste compared to sweet basil. Also, using chicken thighs instead of breast meat can result in a juicier and more flavorful dish.
Finally, cooking over high heat is key to achieving the right texture and flavor, so verify your pan is sufficiently hot before adding ingredients.
Thai Green Papaya Salad (Som Tum)
Thai Green Papaya Salad, also known as Som Tum, is a vibrant and flavorful dish that captures the essence of Thai cuisine. This salad is a perfect harmony of spicy, sour, sweet, and salty flavors, making it a revitalizing and satisfying dish for lunch.
Traditionally, Som Tum is made using a mortar and pestle to pound the ingredients together, enhancing the aromatic qualities of the ingredients. The key component, green papaya, provides a crunchy texture that absorbs the bold flavors of the dressing, while the addition of tomatoes, green beans, and peanuts add freshness and depth.
This dish isn’t only delicious but also nutritious, making it a popular choice for a light yet fulfilling meal. The combination of fresh vegetables and herbs, paired with a tangy lime-based dressing, makes it a great option for those seeking a healthy lunch.
With a serving size of 4-6 people, this recipe is perfect for sharing with friends or family. Whether you’re new to Thai cooking or a seasoned enthusiast, Thai Green Papaya Salad is a must-try dish that will transport your taste buds to the vibrant streets of Thailand.
Ingredients for 4-6 servings:
- 1 medium green papaya, peeled and shredded
- 2-3 garlic cloves
- 2-3 Thai bird’s eye chilies (adjust to taste)
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon palm sugar (or brown sugar)
- 1/2 cup cherry tomatoes, halved
- 1/4 cup roasted peanuts
- 1/4 cup green beans, cut into 1-inch pieces
- 2 tablespoons dried shrimp (optional)
- Fresh cilantro for garnish
Instructions:
- Prepare the Papaya: Start by peeling the green papaya and shredding it into thin strips. You can use a julienne peeler or a food processor for this task. Once shredded, set aside in a large mixing bowl.
- Make the Dressing: In a mortar and pestle, combine garlic and chilies. Pound them gently until they’re finely crushed. Add the fish sauce, lime juice, and palm sugar to the mixture. Continue to pound until the sugar is dissolved and the ingredients are well combined.
- Combine Vegetables: Add the halved cherry tomatoes and green beans to the mortar. Lightly pound them to release their juices and flavors without mashing them completely.
- Mix the Salad: Transfer the dressing into the bowl with the shredded papaya. Add the dried shrimp (if using) and roasted peanuts. Toss everything together until the papaya is well coated with the dressing.
- Serve: Transfer the salad to a serving platter. Garnish with fresh cilantro and additional peanuts if desired. Serve immediately to enjoy the fresh flavors.
Extra Tips:
For the best result, choose a firm and unripe green papaya, as it provides the desired crunchy texture. Adjust the number of chilies according to your spice preference, as Thai bird’s eye chilies can be quite hot.
If a mortar and pestle are unavailable, you can finely chop the ingredients and mix them in a bowl, though the flavors may not be as intense. If you prefer a vegetarian version, substitute the fish sauce with soy sauce or a vegetarian fish sauce alternative.
Finally, prepare the salad just before serving to maintain its crispness and freshness.
Classic Pad Thai Noodles
Pad Thai is a quintessential Thai dish that has won hearts all over the world with its delightful combination of flavors and textures. This stir-fried noodle dish typically features a balanced mix of sweet, sour, salty, and umami flavors, brought together with tender rice noodles, crunchy peanuts, and a variety of fresh vegetables and proteins.
While it might seem complex, making Pad Thai at home is a rewarding experience that can transport your taste buds straight to the streets of Thailand. Perfect for lunch, this dish is versatile and can be easily adapted to suit different dietary preferences, whether you prefer it with shrimp, chicken, tofu, or even a combination of all three.
Creating Classic Pad Thai Noodles at home involves sourcing some authentic ingredients that are essential to achieving its unique taste. Tamarind paste, fish sauce, and palm sugar form the trifecta of flavors that define Pad Thai. These ingredients can often be found in the Asian section of your local grocery store or at specialty Asian markets.
The process involves stir-frying the ingredients in a specific sequence to guarantee that each component is cooked perfectly. The end result is a delightful plate of noodles that’s both comforting and exotic.
Ingredients for 4-6 servings:
- 12 ounces rice noodles
- 2 tablespoons vegetable oil
- 1 pound shrimp, chicken, or tofu (or a combination)
- 4 cloves garlic, minced
- 1 cup bean sprouts
- 3 green onions, sliced
- 2 eggs, lightly beaten
- 1/4 cup fish sauce
- 3 tablespoons tamarind paste
- 3 tablespoons palm sugar or brown sugar
- 1 tablespoon soy sauce
- 1 teaspoon chili powder (adjust to taste)
- 1/2 cup roasted peanuts, chopped
- Lime wedges, for serving
- Fresh cilantro, for garnish
Cooking Instructions:
- Prepare the noodles: Soak the rice noodles in warm water for about 30 minutes or until they’re pliable but still firm. Drain and set aside.
- Make the sauce: In a small bowl, mix together the fish sauce, tamarind paste, palm sugar, soy sauce, and chili powder. Stir until the sugar is dissolved.
- Cook the protein: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the shrimp, chicken, or tofu, and cook until they’re cooked through and golden brown. Remove from the pan and set aside.
- Stir-fry the aromatics: In the same pan, add the remaining tablespoon of oil and the minced garlic. Stir-fry for about 30 seconds until fragrant.
- Add the noodles and sauce: Add the soaked noodles to the pan, followed by the sauce mixture. Toss the noodles continuously to coat them evenly with the sauce.
- Cook the eggs: Push the noodles to one side of the pan and pour the beaten eggs into the empty side. Scramble the eggs until they’re just set, then mix them into the noodles.
- Combine all ingredients: Add the cooked protein, bean sprouts, and green onions to the pan. Toss everything together until heated through.
- Finish and serve: Remove from heat and sprinkle with chopped peanuts. Serve immediately with lime wedges and garnish with fresh cilantro.
Extra Tips:
For the best results, verify all your ingredients are prepared and ready before you start cooking, as Pad Thai comes together quickly.
Adjust the level of chili powder to your taste preference for spiciness. If you can’t find palm sugar, brown sugar is a suitable substitute.
Remember to taste and adjust the sauce as necessary—balance is key in this dish. Finally, for a vegetarian version, use extra firm tofu and replace fish sauce with a soy sauce-based alternative.
Thai Coconut Soup With Shrimp (Tom Kha Goong)
Thai Coconut Soup With Shrimp, also known as Tom Kha Goong, is a delightful and aromatic dish that brings the exotic flavors of Thailand to your table. This soup is a harmonious blend of creamy coconut milk, tangy lime juice, and vibrant spices, all enhanced by the sweetness of succulent shrimp. Perfect for a light lunch or as an appetizer, Tom Kha Goong is both soothing and invigorating, offering a rich culinary experience that’s both nourishing and satisfying.
The dish is traditionally made with ingredients that are commonly found in Thai cuisine, such as lemongrass, galangal, and kaffir lime leaves, which contribute to its unique and fragrant profile. The balance of flavors is essential in this dish, with the heat from the chili peppers, the sourness from lime juice, and the creamy richness from coconut milk, all working together to create a delightful melody of tastes.
Whether you’re a fan of Thai food or a newcomer to its wonders, this soup is sure to impress with its depth and complexity.
Ingredients for 4-6 servings:
- 1 lb (450g) shrimp, peeled and deveined
- 4 cups coconut milk
- 2 cups chicken or vegetable broth
- 2 stalks lemongrass, trimmed and smashed
- 4 slices fresh galangal or ginger
- 6 kaffir lime leaves, torn into pieces
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 2-3 Thai chili peppers, sliced
- 1 cup button mushrooms, sliced
- 1/4 cup lime juice
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Base: In a large pot, combine the coconut milk and chicken or vegetable broth. Bring the mixture to a gentle simmer over medium heat, stirring occasionally to prevent curdling.
- Infuse the Aromatics: Add the smashed lemongrass, galangal, and kaffir lime leaves to the pot. Allow these ingredients to simmer for about 10 minutes to infuse the liquid with their flavors.
- Season the Soup: Stir in the fish sauce, sugar, and sliced chili peppers. Adjust the heat to maintain a gentle simmer, ensuring the flavors meld together beautifully.
- Add the Mushrooms and Shrimp: Introduce the sliced mushrooms into the pot and cook for about 5 minutes, or until they’re tender. Add the shrimp and cook for an additional 3-5 minutes, or until the shrimp are pink and cooked through.
- Finish with Lime Juice: Remove the pot from the heat and stir in the lime juice. Taste the soup and adjust the seasoning with more fish sauce or lime juice, if needed.
- Serve the Soup: Ladle the soup into bowls, ensuring each serving has an ample amount of shrimp and mushrooms. Garnish with fresh cilantro leaves and serve with lime wedges on the side.
Extra Tips:
When preparing Thai Coconut Soup With Shrimp, the freshness of the ingredients makes a significant difference. If possible, use fresh lemongrass, galangal, and kaffir lime leaves to achieve the most authentic flavor.
If you can’t find fresh galangal, ginger can be used as a substitute, although the flavor will be slightly different. Adjust the level of spiciness by varying the number of chili peppers to suit your taste.
Finally, be mindful of the balance of flavors; taste the soup as you go and adjust the fish sauce and lime juice to achieve the perfect harmony. Enjoy your culinary journey into Thai cuisine!
Larb Gai (Thai Minced Chicken Salad)
Larb Gai, also known as Thai Minced Chicken Salad, is a flavorful and invigorating dish that perfectly balances spicy, sour, salty, and sweet tastes. Originating from the northeastern region of Thailand, this dish is typically made with minced chicken, lime juice, fish sauce, and herbs, and is often enjoyed as a light lunch or a starter.
The key to a great Larb Gai is fresh ingredients and the right balance of flavors, making it not only a culinary delight but also a nutritious choice. This dish is traditionally served with sticky rice and fresh vegetables, adding a satisfying crunch and complementing the flavors of the salad.
The minced chicken is cooked with aromatic herbs and spices, while the dressing brings everything together with its tangy and spicy notes. Larb Gai is easy to prepare and is an excellent representation of Thai cuisine’s vibrant flavors. This recipe will serve 4-6 people, perfect for a family lunch or a small gathering.
Ingredients (serving size: 4-6):
- 500 grams of minced chicken
- 2 tablespoons of uncooked sticky rice
- 3 tablespoons of fish sauce
- 2 tablespoons of lime juice
- 1 tablespoon of sugar
- 2 shallots, thinly sliced
- 3-4 spring onions, chopped
- 1 handful of fresh mint leaves
- 1 handful of fresh coriander leaves
- 1-2 bird’s eye chilies, finely chopped (optional, adjust to taste)
- 1 tablespoon of vegetable oil
- Lettuce leaves, for serving
- Cucumber slices, for serving
Cooking Instructions:
- Prepare the Toasted Rice Powder: In a dry pan over medium heat, add the uncooked sticky rice and toast it, stirring frequently until it turns golden brown and releases a nutty aroma. Remove from heat and allow it to cool. Once cooled, grind the toasted rice into a coarse powder using a mortar and pestle or a spice grinder.
- Cook the Chicken: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced chicken and cook, breaking it up with a spatula, until it’s fully cooked and no longer pink. This should take about 5-7 minutes.
- Combine the Ingredients: Transfer the cooked chicken to a large mixing bowl. Add the fish sauce, lime juice, and sugar to the chicken, stirring well to verify the chicken is evenly coated.
- Add Aromatics and Herbs: Mix in the toasted rice powder, shallots, spring onions, mint leaves, coriander leaves, and bird’s eye chilies. Toss everything together until well combined.
- Adjust Seasoning: Taste the salad and adjust the seasoning as needed. You may want to add more lime juice for extra tanginess, more fish sauce for saltiness, or more chilies for heat.
- Serve: Arrange the lettuce leaves on a serving platter and spoon the Larb Gai over them. Garnish with cucumber slices and serve immediately.
Extra Tips:
For an authentic Thai experience, serve Larb Gai with sticky rice to complement the flavors of the salad. You can adjust the level of spiciness by varying the amount of bird’s eye chilies or omitting them altogether if you prefer a milder dish.
It’s crucial to use fresh herbs for the best flavor and aroma. If you find the salad too dry, you can add a splash more lime juice or fish sauce to your liking. Also, consider chilling the salad in the refrigerator for a short time before serving to enhance the flavor profile and provide an invigorating contrast to the warm weather.
Authentic Thai Red Curry With Tofu
Authentic Thai Red Curry With Tofu is a delicious and aromatic dish that’s perfect for lunch. This recipe blends the rich, creamy taste of coconut milk with the spicy, savory flavors of Thai red curry paste. The tofu serves as the perfect protein, soaking up the flavors of the curry while providing a delightful texture.
With its vibrant colors and bold flavors, this dish is sure to impress anyone who craves an exotic and satisfying meal. Thai Red Curry With Tofu is a great option for vegetarians and those looking to enjoy a plant-based meal without compromising on taste.
The key to achieving its authentic taste lies in using quality ingredients and balancing the sweet, salty, and spicy elements. This dish isn’t only quick to prepare but also incredibly fulfilling, making it an ideal choice for a hearty lunch that will leave you feeling satisfied and invigorated.
Ingredients (serves 4-6):
- 400g firm tofu, drained and cubed
- 2 tablespoons vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup sugar snap peas
- 1 medium carrot, julienned
- 1 tablespoon lime juice
- Fresh Thai basil leaves for garnish
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Tofu: Begin by pressing the tofu to remove excess water. This can be done by wrapping the tofu in a clean towel and placing a heavy object on top for about 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
- Fry the Tofu: In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the tofu cubes and fry until they’re golden brown on all sides, about 8-10 minutes. Remove the tofu from the pan and set aside.
- Cook the Curry Paste: In the same skillet, reduce the heat to medium and add the Thai red curry paste. Stir-fry the paste for about 1-2 minutes until it becomes fragrant.
- Add Liquids: Pour the coconut milk and vegetable broth into the skillet, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
- Season the Curry: Add the soy sauce and brown sugar to the curry, stirring well to dissolve the sugar and blend the flavors.
- Add Vegetables: Stir in the red and green bell peppers, sugar snap peas, and carrot. Allow the vegetables to cook for about 5-6 minutes until they’re tender but still crisp.
- Combine Tofu and Finish: Return the fried tofu to the skillet, stirring gently to coat it with the curry sauce. Simmer for an additional 2-3 minutes to warm the tofu through. Add the lime juice just before serving to enhance the flavors.
- Serve: Serve the Thai Red Curry With Tofu hot, over a bed of cooked jasmine rice. Garnish with fresh Thai basil leaves for an authentic touch.
Extra Tips:
For the best results, try to use a fresh Thai red curry paste from a reputable brand or make your own for maximum flavor. Adjust the level of heat by adding more or less curry paste according to your taste preference.
When frying the tofu, ascertain that it’s thoroughly pressed and well-drained to achieve a crisp texture. If you prefer a thicker curry, reduce the amount of vegetable broth or let the sauce simmer longer to achieve the desired consistency.
Thai Cashew Chicken Stir Fry
Thai Cashew Chicken Stir Fry is a delightful and flavorful dish that combines tender chicken, crunchy cashews, and a medley of colorful vegetables, all enveloped in a savory and slightly sweet sauce. This dish is a perfect example of the balance of flavors and textures that Thai cuisine is renowned for.
It’s a quick and easy meal that can be enjoyed for lunch, bringing a taste of Thailand to your table without much hassle. The beauty of Thai Cashew Chicken Stir Fry lies in its versatility. You can adjust the level of spiciness to suit your preference, and even modify the vegetables based on what you have on hand.
This recipe is designed to serve 4-6 people, making it ideal for a family meal or a small gathering with friends. With fresh ingredients and a few simple steps, you can create an authentic Thai dish that’s sure to impress.
Ingredients (Serves 4-6):
- 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 cup raw cashews
- 2 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1/2 teaspoon chili flakes (optional, adjust to taste)
- 1/4 cup chicken broth or water
- 2 green onions, chopped
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Chicken: In a large bowl, season the chicken pieces with a pinch of salt and pepper. Set aside.
- Toast the Cashews: In a large pan or wok, heat 1 tablespoon of vegetable oil over medium heat. Add the cashews and toast them until they’re golden brown, stirring frequently to prevent burning. This should take about 3-4 minutes. Remove the cashews from the pan and set aside.
- Cook the Chicken: In the same pan, add the remaining tablespoon of vegetable oil. Increase the heat to medium-high and add the chicken pieces. Stir-fry the chicken until it’s cooked through and golden brown on the outside, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Stir-Fry the Vegetables: Add the sliced bell peppers and onion to the pan. Stir-fry for about 3 minutes, until the vegetables are slightly softened but still crisp. Add the minced garlic and stir-fry for an additional 30 seconds, just until fragrant.
- Combine Ingredients: Return the chicken and toasted cashews to the pan with the vegetables. Stir everything together to combine.
- Add the Sauce: In a small bowl, mix together the soy sauce, oyster sauce, fish sauce, sugar, and chili flakes. Pour this sauce over the chicken and vegetables in the pan. Add the chicken broth or water and stir everything to coat the ingredients evenly. Let it cook for another 2-3 minutes, allowing the sauce to thicken slightly.
- Finish and Serve: Sprinkle the chopped green onions over the stir fry. Serve the Thai Cashew Chicken Stir Fry hot, over a bed of steamed jasmine rice.
Extra Tips: When cooking Thai Cashew Chicken Stir Fry, it’s important to keep the heat at medium-high for a nice sear on the chicken and vegetables. This helps to lock in the flavors and maintain the crunchiness of the vegetables.
If you prefer a spicier dish, feel free to increase the amount of chili flakes or add fresh chili peppers to the stir fry. Additionally, make sure to have all your ingredients prepped and ready before you start cooking, as the stir-frying process is quick and requires constant attention.
Thai Beef Salad (Yum Nua)
The key to a good Yum Nua is the quality of the beef and the freshness of the vegetables. It’s a versatile dish that can be adjusted to your taste by varying the level of spices and herbs.
Traditionally, the beef is grilled to a perfect medium-rare, allowing it to stay juicy and tender, which is then thinly sliced and tossed with the rest of the ingredients. This salad is an excellent choice for those looking to explore Thai flavors in a healthy and delicious way.
Ingredients (Serves 4-6)
- 500 grams of beef sirloin or rib-eye steak
- 1 tablespoon vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 2-3 Thai bird’s eye chilies, finely chopped
- 1 large cucumber, thinly sliced
- 200 grams cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1 cup fresh basil leaves
- 2 tablespoons roasted peanuts, crushed
- Salt and pepper to taste
Cooking Instructions
1. Prepare the Beef: Start by seasoning the beef with salt and pepper. Heat a grill or a pan over medium-high heat and add the vegetable oil.
Once hot, grill the beef for about 3-4 minutes on each side for medium-rare. Adjust the time based on your preferred level of doneness. Once cooked, remove from heat and let it rest for 5 minutes before slicing it thinly against the grain.
2. Make the Dressing****: In a small bowl, whisk together the fish sauce, lime juice, sugar, and chopped chilies. Stir until the sugar is completely dissolved.
Taste and adjust the seasoning if necessary, balancing the flavors as per your preference.
3. Assemble the Salad: In a large bowl, combine the sliced beef, cucumber, cherry tomatoes, red onion, mint, cilantro, and basil leaves.
Pour the dressing over the salad and gently toss everything together until well coated.
4. Serve: Transfer the salad to a serving platter and sprinkle the crushed roasted peanuts on top.
Serve immediately for the freshest taste.
Extra Tips
When preparing Thai Beef Salad, make sure that the beef is allowed to rest after cooking to retain its juices and flavor.
You can adjust the spiciness by adding more or fewer chilies according to your taste. Fresh herbs are essential for the authentic flavor, so use them generously.
If you want to make the salad ahead of time, prepare all the components separately and combine them just before serving to keep everything fresh and crisp. This salad is best enjoyed immediately after preparation but can be kept in the fridge for a few hours if needed.
Pineapple Fried Rice
Pineapple Fried Rice is a delightful Thai dish that combines sweet, savory, and spicy flavors in one vibrant and colorful meal. This dish isn’t only visually appealing but also incredibly flavorful, making it a favorite for lunch gatherings or as a quick meal. The combination of juicy pineapple chunks, tender vegetables, and perfectly cooked rice, all seasoned with a blend of sauces and spices, creates a harmonious balance of tastes that’s both satisfying and invigorating.
Originating from Thailand, Pineapple Fried Rice is often served in the hollowed-out shell of a pineapple, adding an exotic touch to the presentation. This dish is versatile and can be customized with different proteins such as shrimp, chicken, or tofu, depending on your preference. It’s a perfect way to use leftover rice and can be prepared quickly, making it an ideal choice for a delicious and filling lunch. The following recipe serves 4-6 people.
Ingredients:
- 3 cups cooked jasmine rice (preferably day-old)
- 1 ripe pineapple, halved and hollowed
- 2 tablespoons vegetable oil
- 2 eggs, beaten
- 1 cup cooked shrimp or chicken (optional)
- 1 cup mixed vegetables (peas, carrots, bell peppers)
- 3 green onions, chopped
- 2 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon curry powder
- 1 teaspoon sugar
- ½ cup cashews, toasted
- ½ cup raisins
- Salt and pepper to taste
- Fresh cilantro and lime wedges for garnish
Instructions:
- Prepare the Pineapple: Cut the pineapple in half lengthwise and carefully scoop out the flesh, leaving about a ½-inch thick shell. Dice the pineapple flesh into small chunks and set aside.
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium heat. Add the beaten eggs and scramble until just set. Remove from the pan and set aside.
- Stir-Fry Ingredients: In the same pan, add the remaining tablespoon of oil. Add minced garlic and sauté for about 30 seconds until fragrant. Add the mixed vegetables and stir-fry for 2-3 minutes until they start to soften.
- Add Rice and Pineapple: Add the cooked rice, diced pineapple, and optional cooked shrimp or chicken to the pan. Stir everything together to combine well.
- Season the Rice: Pour in the soy sauce, fish sauce, curry powder, and sugar. Stir continuously to ascertain the rice is evenly coated with the seasoning.
- Mix in Additional Ingredients: Add the scrambled eggs, toasted cashews, and raisins to the pan. Stir gently to combine all the ingredients.
- Finish and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve the fried rice in the pineapple shells or a serving dish. Garnish with fresh cilantro and lime wedges before serving.
Extra Tips:
For the best results, use day-old rice as it’s drier and separates easily, preventing the dish from becoming mushy. If fresh rice is used, spread it out on a baking sheet and let it cool and dry for at least 30 minutes before cooking.
Remember to toast the cashews beforehand for added flavor and crunch. Adjust the level of spice by adding some chopped Thai chilies or chili sauce if you prefer a spicier kick.
Finally, presentation is key; serving the dish in the pineapple shells not only adds to the visual appeal but also infuses the rice with a subtle pineapple fragrance.
Thai Glass Noodle Salad (Yum Woon Sen)
Thai Glass Noodle Salad, also known as Yum Woon Sen, is a revitalizing and flavorful dish that perfectly balances the spicy, sour, sweet, and salty elements that Thai cuisine is known for.
The salad is made with glass noodles, which are thin, transparent noodles that soak up the flavors of the vibrant dressing. Paired with shrimp, minced pork, and a variety of fresh herbs and vegetables, this dish is light yet satisfying, making it an ideal choice for lunch.
This dish isn’t only delicious but also quite simple to prepare, making it a great option for both novice and experienced cooks. The key to a great Yum Woon Sen is in the preparation of the dressing, which should be well-balanced and packed with flavor to enhance the noodles and other ingredients.
With this recipe, you’ll be able to bring a taste of Thailand to your kitchen with ease.
Ingredients for 4-6 servings:
- 200g glass noodles
- 200g shrimp, peeled and deveined
- 150g minced pork
- 1/4 cup lime juice
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 3-4 Thai chilis, finely chopped
- 2 cloves garlic, minced
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves
- 1/4 cup roasted peanuts, roughly chopped
Cooking Instructions:
- Prepare the Glass Noodles: Soak the glass noodles in warm water for about 10 minutes or until they’re soft. Drain and set aside.
- Cook the Shrimp and Pork: Bring a pot of water to a boil. Cook the shrimp until they turn pink and are cooked through, about 2-3 minutes. Remove the shrimp with a slotted spoon and set aside. In the same pot, add the minced pork and cook until browned and cooked through. Drain any excess fat.
- Make the Dressing: In a large mixing bowl, combine the lime juice, fish sauce, sugar, chopped Thai chilis, and minced garlic. Stir until the sugar is dissolved and the ingredients are well combined.
- Assemble the Salad: Add the cooked glass noodles to the bowl with the dressing and toss to coat the noodles well. Add the cooked shrimp, minced pork, cherry tomatoes, cucumber, red onion, cilantro, and mint leaves. Toss everything together until well combined.
- Serve: Transfer the salad to a serving platter or individual bowls. Sprinkle the roasted peanuts on top as a garnish before serving.
Extra Tips:
For the best flavor, allow the salad to sit for about 10-15 minutes before serving. This resting time lets the noodles absorb the dressing more thoroughly.
Adjust the level of spiciness to your preference by varying the amount of Thai chilis. If you prefer a vegetarian version, you can omit the shrimp and pork and add more vegetables or tofu.
Always taste the dressing before adding it to the salad to confirm it meets your flavor preferences.
Thai Massaman Curry With Vegetables
Thai Massaman Curry With Vegetables is a delightful blend of rich flavors and aromatic spices that make it a standout dish for any lunch menu. Originating from Southern Thailand, this curry is known for its unique combination of mild heat, sweetness, and earthy undertones.
It typically features a mix of vegetables enveloped in a creamy, coconut-based curry sauce, which makes it a perfect option for vegetarians and those looking to enjoy a more plant-based meal. The dish is both hearty and comforting, making it an ideal choice for a satisfying lunch.
This recipe for Thai Massaman Curry With Vegetables is designed to serve 4-6 people, providing a generous portion for family lunches or small gatherings. The curry’s rich flavors are achieved by balancing the spiciness of the curry paste with the sweetness of coconut milk and the subtle tang of tamarind.
The use of fresh vegetables not only adds a healthy aspect to the dish but also offers a burst of color and texture that enhances the overall experience. Below is the list of ingredients required for this delicious curry, followed by detailed cooking instructions.
Ingredients:
- 2 tablespoons vegetable oil
- 3 tablespoons Massaman curry paste
- 400 ml coconut milk
- 1 cup vegetable broth or water
- 2 tablespoons tamarind paste
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 cup potatoes, peeled and cubed
- 1 cup carrots, sliced
- 1 cup green beans, trimmed and halved
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup roasted peanuts
- Fresh cilantro leaves for garnish
- Lime wedges for serving
Cooking Instructions:
- Prepare the Curry Base: Heat the vegetable oil in a large pot over medium heat. Add the Massaman curry paste and sauté for 2-3 minutes until fragrant. This step is essential as it helps release the flavors of the paste.
- Add Coconut Milk and Broth: Pour in the coconut milk and vegetable broth (or water), stirring well to combine. Bring the mixture to a gentle simmer.
- Season the Curry: Add the tamarind paste, brown sugar, and soy sauce to the pot. Stir until all the ingredients are well incorporated. This combination will provide a balanced flavor profile to the curry.
- Cook the Vegetables: Add the potatoes and carrots to the pot and simmer for about 10 minutes. These vegetables need more time to cook through compared to others.
- Add Remaining Vegetables: Stir in the green beans, red bell pepper, and cherry tomatoes. Continue to simmer for another 10-15 minutes or until all the vegetables are tender.
- Finish and Serve: Stir in the roasted peanuts and adjust the seasoning if necessary. Serve hot, garnished with fresh cilantro leaves and lime wedges on the side.
Extra Tips: When cooking Thai Massaman Curry With Vegetables, it’s important to taste as you go along, adjusting the sweetness, saltiness, and tanginess according to your preference.
The curry paste’s heat level can vary, so you may need to adjust the amount to suit your taste. If you prefer a thicker curry, simmer it a little longer to reduce the sauce.
Feel free to add other seasonal vegetables or tofu for added protein. Serve the curry with steamed jasmine rice or flatbread to complete the meal.
