Thai Recipes You Can Enjoy At Home

Thailand is a country that is starting to fascinate more Filipinos nowadays. And it is not just their television programs or culture we are talking about. Many Pinoys are now craving for their cuisine as well. Here are some of the Thai recipes that you can whip right at home to satisfy that craving. 

Thai recipe no. 1: Vegetarian pad thai

Pad thai is a popular stir fry dish that consists of rice noodles, a thick savory sauce, and other ingredients. Usual pad thai recipes use tamarind puree for its sauce. This one uses rice vinegar and lime juice instead. Peanuts are also optional, so those who have allergies to it should take note when making this recipe.

Ingredients

• 6 ounces thick rice noodles, uncooked
• 3 medium carrots, shredded
• 1 medium sweet pepper, cut into strips
• 2 cups bean sprouts
• 4 large eggs lightly beaten
• 4 green onions, chopped
• 3 garlic cloves, minced
• 2 tablespoons packed brown sugar
• 3 tablespoons reduced-sodium soy sauce
• 4 teaspoons rice vinegar
• 2 teaspoons lime juice
• 2 teaspoons olive oil
• 1/3 cup chopped fresh cilantro
• Chopped peanuts, optional
• Lime wedges

Steps

1. Prepare the noodles according to the packaging instructions. Once done, drain the noodles, rinse, then drain again.
2. Mix the brown sugar, soy sauce, vinegar, and lime juice in a small bowl to create the sauce. 
3. Heat the oil in a small skillet over a medium-high flame. Stir fry the carrots and pepper for 3 to 4 minutes or until crispy. 
4. Add the green onions and garlic and cook for another 2 minutes, stirring regularly. Remove from the pan and set aside.
5. In the same pan, pour in the eggs and cook over medium heat. Stir until no liquid egg remains. Stir in the noodles, carrot mixture, and sauce, and heat through. 
6. Add the bean sprouts and toss to combine. Top with cilantro and peanuts and serve with lime wedges.

Thai recipes no. 2: Tom khaa (tom yum with coconut milk) 

Tom yum is a popular type of hot and sour soup that is similar to our sinigang. As such, it will be to the liking of many Filipinos. And like our local dish, it has many varieties. This version of the recipe adds coconut milk to the mix for that more flavorful and thicker soup. People would love having this one during the rainy season. 

Ingredients

• 4 to 6 cups of chicken stock
• A handful of fresh shiitake mushrooms, sliced
• 12 medium shrimp, shells removed
• 1 stalk lemongrass, minced
• 1 teaspoon grated lime zest
• 3 to 4 cloves garlic, minced
• 1 to 2 red chiles, finely sliced
• 1 to 2 cups broccoli florets, or other greens of your choice
• A handful of cherry tomatoes
• 1/2 can coconut milk
• 3 tablespoons fish sauce
• 1 tablespoon lime juice, freshly squeezed
• 1/3 cup fresh coriander. roughly chopped
• Optional: 1/2 teaspoon sugar

Steps

1. Bring the chicken stock to a boil in a deep cooking pot. Add the lemongrass and boil for 1 to 2 minutes.
2. Add the lime leaves, garlic, chiles, and mushrooms. Reduce the heat to medium and simmer for 1 to 2 minutes.
3. Put in the shrimp, broccoli, and cherry tomatoes. Let it simmer for 3 to 4 minutes or until the shrimp turns pink and plump.
4. Reduce the flame to low medium heat and add the coconut milk, fish sauce, and lime juice. Stir until fully combined and gently simmer until hot. 
5. Add more fish sauce or chilies to match the level of saltiness or spiciness you want. If the soup tastes too sour, add half a teaspoon of sugar. You can also add more coconut milk if you want it less spicy and creamier.
6. Serve in bowls and sprinkle with fresh coriander on top.

Thai recipes no. 3: Authentic Thai satay

While satay recipes are found all over Southeast Asia, the Thai version stands out because it adds pork to the usual chicken meat option. It also uses Thai peanut sauce for dipping, which gives the dish an added kick of flavor. 

Ingredients

Meat

• 8 boneless chicken thighs, cut into small, thin pieces
• 1 package wooden skewers

Marinade

• 1/4 cup minced lemongrass
• 1/4 onion, sliced
• 4 cloves garlic
• 1 to 2 fresh red chiles, sliced
• 1 thumb-size piece ginger, thinly sliced
• 1/2 teaspoon turmeric
• 2 tablespoons ground coriander
• 2 teaspoons cumin
• 3 tablespoons dark soy sauce
• 3 tablespoons fish sauce
• 6 tablespoons brown sugar
• 2 tablespoons vegetable oil

Steps

1. Prepare the marinade by placing all the ingredients into a food processor. Process until everything is blended well. 
2. Taste the marinade. It is done right if you can taste the sweetness, saltiness, and spiciness, with the first two being the dominant flavors. Add more sugar or fish sauce to adjust the taste accordingly.
3. Place the meat in a large bowl and pour over the marinade. Stir well to fully coat the meat pieces. Marinate for at least 2 hours to 24 hours. 
4. When ready, string the meat into the skewers. Fill up to ¾ of each skewer’s length. 
5. Grill the skewered meat. Baste the meat with the leftover marinade during the first time you turn it over. Depending on the slices’ thickness, it is cooked after 30 minutes. 
6. Serve with rice and Thai peanut sauce for dipping. 

Thai recipes no. 4: Thai sweet sticky rice with mango

Thais call this dessert khao neeo mamuang. A Pretty mouthful for non-native speakers. But you will also enjoy mouthfuls of the dessert when you get to taste it. It is similar to suman but with a much sweeter taste due to the mangoes. 

Ingredients

• 1 ½ cups uncooked short-grain white rice
• 3 medium mangos, peeled and sliced
• 2 cups of water
• 1 ½ cups coconut milk
• 1 cup white sugar
• ½ teaspoon salt
• 2 cup of coconut milk
• 1 tablespoon white sugar
• ¼ teaspoon salt
• 1 tablespoon tapioca starch
• 1 tablespoon toasted sesame seeds

Steps

1. In a saucepan, combine the rice and water and bring to a boil. Cover the pan and bring the flame to low heat. Simmer for 15 to 20 minutes until all the water is absorbed.
2. While the rice is cooking, mix 1 ½ cups coconut milk, 1 cup sugar, and ½ teaspoon of salt in another saucepan. Heat over a medium flame and bring to a boil. Remove from the heat and set aside.
3. Once the rice is ready, stir it into the coconut mix. Cover and let it cool for 1 hour.
4. For the sauce, mix ½ cup coconut milk, 1 tablespoon sugar, ¼ teaspoon salt, and the tapioca starch in a saucepan. Bring to a boil. 
5. Place the sticky rice on a serving dish and arrange the mango slices on top of it. Pour the sauce over and sprinkle with sesame seeds. 

Enjoy Thai cuisine at home with these recipes

As you might have noticed with these Thai recipes, the country’s cuisine has some similarities with that of ours. Thus, you will find these dishes to be right up your tastebuds’ liking. Cook and feast on these while watching your favorite Thai lakorns.