Thai Lemongrass-Tofu Noodle Soup (Vegetarian/Vegan/Gluten-free)

This simple recipe offers restaurant-quality Thai noodle soup in just a few steps. It's a great natural remedy if you're fighting a cold or flu bug, and will boost your mood too. It's the lemongrass that does it - this added to a variety of healthy greens and a mound of thin rice noodles (or the noodles of your choice). Combined with vegetable broth and coconut milk, this delicious soup is a complete meal in itself and a bowl of warm comfort on a chilly day. ENJOY!

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: SERVES 2 as a main entree

How to make that: 

Ingredients:

• 8-10 oz. dried Thai rice noodes, linguini-width
• 1-2 stalks minced lemongrass , OR 4 Tbsp. frozen prepared lemongrass
• 4-6 cups vegetable (or faux "chicken") stock (or regular chicken broth if non-veg.)
• 1 thumb-size piece galangal OR ginger, thinly sliced into matchstick pieces
• 1/2 package medium or soft tofu (packed in water) - drain off the water and slice tofu into cubes
• 1 head broccoli, chopped into florets including stems
• 1-2 cups Chinese cabbage, chopped into bite-size pieces (bok choy, baby bok choy or su choy)
• 1-2 carrots, sliced
• 4 Tbsp. soy sauce OR wheat-free soy sauce (or use 3 Tbsp. fish sauce + 1 Tbsp. soy sauce if non-veg.)
• 1/2 can good-quality coconut milk
• 3-4 kaffir lime leaves (available in frozen packets at Asian/Chinese food stores)
• 1/2 cup fresh basil, roughly chopped if leaves are large (or substitute fresh coriander/cilantro)
• Optional: fresh-cut chilies OR chili sauce, to taste

Preparation:

1. Dunk noodles in a pot of boiling water and turn off the heat. Allow the noodles to soften while you prepare the soup.
2. Place stock in a soup pot together with lemongrass (include left-over stalk pieces if using fresh), plus galangal (or ginger), whole lime leaves, and carrots. Bring to a boil, then reduce heat to medium. Allow to simmer while you chop up and add the remaining vegetables. Simmer until vegetables have softened but are still bright in color (about 5 minutes).
3. Reduce heat to minimum and add the coconut milk, stirring to dissolve. Finally, add the tofu, gently stirring so it doesn't fall apart.
4. Add the soy sauce. If you prefer your soup spicy, add some fresh-cut chilies OR 1-2 tsp. chili sauce - or simply serve it on the side. Do a taste test, adding more soy sauce if not salty enough. If you find the soup too salty (this depends on how salty your broth was to start with), add 1 to 2 Tbsp. lime juice. If too sour for your taste, add 1 tsp. sugar.
5. Check rice noodles to make sure they have softened enough to eat (they should be 'al dente'). Drain the noodles and portion out into bowls. Pour several ladles of soup over each bowl of noodles. Sprinkle over fresh basil, and serve with chili sauce on the side, if desired - either store-bought or my own homemade Thai Chili Sauce (Nam Prik Pao) for an extra kick of flavor and spice. ENJOY!

READ MORE - Thai Lemongrass-Tofu Noodle Soup (Vegetarian/Vegan/Gluten-free)

Thai River Noodles with Beef & Broccoli (Pad See Ew)

Pad See Ew is a Thai noodle dish that is made with broad, flat rice noodles, also known as "river noodles". Pad See Ew can be made with chicken, pork, or beef, but otherwise has the same basic ingredients. This noodle dish is truly Asian comfort food at its best; at the same time, Thai river noodles make a healthy and energy-giving lunch or dinner. This Pad See Ew recipe features marinated strips of beef and still-crisp broccoli for a nutritionally complete and oh-so-satisfying meal. ENJOY!

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: SERVES 3-4

How to make food recipe 

Ingredients:

• 2 lbs. fresh broad flat rice noodles (908 g.), available in the deli section or refrigerator of Asian food stores
• 1 egg
• 1-2 heads broccoli, chopped into florets
• 3 cloves garlic, minced
• 1 sirloin beef steak, sliced thinly into strips (OR equivalent)
• 2 Tbsp. oil, plus 1/4 cup sherry (OR chicken/beef broth) for stir-frying
• MARINADE:
• 1 Tbsp. oyster sauce
• 2 Tbsp. soy sauce
• 1 heaping tsp. brown sugar
• STIR-FRY SAUCE:
• 1 Tbsp. dark soy sauce
• 2 Tbsp. regular soy sauce
• 3 Tbsp. fish sauce
• 2 tsp. brown sugar
• 1/2 tsp. white pepper
• 1/2 tsp. cayenne pepper
• GARNISH:
• handful of fresh coriander

Preparation:

1. Stir together the simple marinade: oyster sauce, soy sauce, and brown sugar. Pour over the strips of beef and mix well. Set aside to marinate while you prepare the other ingredients.
2. If your fresh rice noodles came pressed together, take a few minutes to separate them (some may break or remain stuck together - this is normal). Note that if your rice noodles come direct from your refrigerator, it may help to very briefly microwave them before separating (see packet instructions).
3. Stir all the stir-fry sauce ingredients together in a cup and set near the stove.
4. Place a wok or large frying pan over medium-high heat. Add 2 Tbsp. oil and swirl around.
5. Add the garlic and briefly stir-fry until fragrant (30 seconds).
6. Add the beef (along with marinade) and stir-fry 2 minutes. Add a little sherry or broth whenever your wok/pan becomes dry - enough to keep ingredients stir-frying nicely.
7. Add the broccoli and continue stir-frying in the same way for 1 more minute.
8. Push ingredients aside and break the egg into the center of the wok or pan. Quickly stir-fry to cook the egg (like making scrambled eggs).
9. Add the noodles and pour the stir-fry sauce over. Using two utensils, gently lift and turn the noodles to mix with the other ingredients and the sauce (these noodles break easily). Noodles will gradually soften (about 2 minutes).
10. When noodles are soft, remove from heat. Taste-test for salt, adding more fish sauce until desired taste is achieved. Serve with Thai chili sauce on the side. (For a homemade recipe, see my: Nam Prik Pao Chili Sauce Recipe.) ENJOY!

READ MORE - Thai River Noodles with Beef & Broccoli (Pad See Ew)

Chicken Pad Thai (Thai Food Recipe)

You asked for a simpler, one-page version of my Chicken Pad Thai Recipe - so here it is! A faster, easier version of Pad Thai, this yummy recipe will leave you craving more. The key to perfect Pad Thai is in the cooking (or "not" cooking) of the noodles - learn how to get them chewy-perfect with this recipe. Included is a simple, but authentic pad thai sauce which is tangy and a little spicy. When it's all put together, you'll find there isn't a noodle dish better than world-famous pad Thai!

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Yield: SERVES 2

How to make that:

Ingredients:

• 8 oz. Thai rice noodles (or enough for 2 people), linguini-width, available at Asian/Chinese stores
• 1 to 1 1/2 cups raw chicken breast or thigh meat, sliced
• Marinade for Chicken: 1 tsp. cornstarch dissolved in 3 Tbsp. soy sauce
• 4 cloves garlic, minced
• optional: 1-2 fresh red chilies, minced
• 3 cups fresh bean sprouts
• 3 spring (green) onions, sliced
• 1/2 cup fresh coriander/cilantro
• 1/3 cup crushed or roughly chopped peanuts (or other nuts, such as cashews)
• 1/4 cup chicken stock
• 1/8 tsp. ground white pepper
• vegetable oil for stir-frying, and wedges of lime
• PAD THAI SAUCE:
• 3/4 Tbsp. tamarind paste dissolved in 1/4 cup warm water (look for tamarind at Asian/Chinese or Indian food stores)
• 2 Tbsp. fish sauce, + more to taste
• 1-3 tsp. chili sauce, or substitute 1/2 tsp. or more dried crushed chili or cayenne, to taste
• 3 Tbsp. brown sugar

Preparation:

For a step-by-step version of this recipe (with pictures)

1. Bring a large pot of pot to a boil and remove from heat. Dunk in your rice noodles. Allow noodles to soak while you prepare the other ingredients. Note: you will be frying the noodles later, so you don't want to over-soften them now. Noodles are ready to be drained when they are soft enough to be eaten, but are still firm and a little "crunchy". Drain and rinse with cold water. Set aside.
2. Make the Pad Thai Sauce by combining the sauce ingredients together in a cup. Stir well to dissolve the tamarind paste and brown sugar. Set aside. Note: this may seem like a lot of sugar, but you need it to balance out the sourness of the tamarind - this balance is what makes Pad Thai taste so amazing!
3. Place chicken slices in a small bowl. Stir together the marinade and pour over chicken. Stir well and set aside.
4. Warm up a wok or large frying pan over medium-high heat. Add 1-2 Tbsp. oil plus garlic and minced chili, if using. Stir-fry until fragrant (30 seconds).
5. Add chicken together with the marinade. Stir-fry 30 seconds to 1 minute. When wok/pan becomes dry, add a little chicken stock, 1-2 Tbsp. at a time, to keep the chicken frying nicely. Continue stir-frying in this way until the chicken is cooked (5-8 minutes).
6. Add the noodles, and pour the Pad Thai sauce over. Using two spatulas, wooden spoons, or other utensils, immediately stir-fry the noodles. Use a gentle "lift and turn" method (like tossing a salad) to prevent noodles from breaking. Stir-fry in this way 1-2 minutes. If you find your wok/frying pan too dry, push noodles aside and add a little more oil to the bottom (but no more broth, or the noodles will become soggy).
7. Add the bean sprouts and sprinkle over the pepper. Continue "tossing" 1 more minute, or until noodles are cooked. Noodles are done to perfection when they are no longer "hard" or crunchy, but chewy-sticky wonderful!
8. Taste-test for seasoning, adding more fish sauce until desired flavor is reached (I usually add at least 1 more Tbsp. fish sauce). Toss well to incorporate.
9. Lift noodles onto a serving plate. Top with generous amounts of fresh coriander, spring onion, and crushed/chopped nuts. Add fresh lime wedges (lime is great squeezed overtop), and if desired, serve with Nam Prik Pao Chili Sauce (homemade recipe) on the side. ENJOY!

Pad Thai Tip: For even more flavor, I'll often make a double batch of the pad Thai sauce. Then, as I'm stir-frying the noodles, I'll add more sauce until I'm happy with the taste (I also add extra fish sauce). Any leftover sauce can be stored in the refrigerator for up to 1 month.

READ MORE - Chicken Pad Thai (Thai Food Recipe)

Real Vegetarian Pad Thai (Popular Thai Noodle Recipes)

An authentic Pad Thai recipe for real vegetarian Thai food lovers, or those who want a lighter noodle dish without the meat. This Pad Thai recipe offers lots of protein in the form of eggs (or soft tofu for vegans), and ground nuts. And because it's made with rice noodles, Pad Thai can also be made gluten-free. Although vegetables are not strictly part of traditional Pad Thai, I've added some bok choy which tastes yummy with the noodles and makes this dish even more nutritious. Try it - you'll love it!

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 8 oz. dried Pad Thai rice noodles, OR enough for 2 people (linguini-width)
• 2 eggs (vegans can substitute 1/2 cup soft tofu - see instructions below*)
• 4 cloves garlic, minced
• 1 shallot (OR 1/4 cup purple onion), finely chopped
• 3-4 "heads" of baby bok choy, or other Chinese cabbage, roughly chopped
• 2 cups bean sprouts
• 2 green onions, sliced
• 1/3 cup fresh coriander/cilantro
• 1/4 cup ground (or well-chopped) peanuts (OR substitute cashews or slivered almonds)
• PAD THAI SAUCE:
• 3/4 Tbsp. tamarind paste (available at Asian/East Indian food stores)
• 1/4 cup hot water
• 3+1/2 Tbsp. soy sauce (or gluten-free soy sauce)
• 1/2 to 2 tsp. chili sauce (to taste), OR 1-2 fresh red chilies, minced
• 3 Tbsp. brown sugar
• OTHER:
• 3-4 Tbsp. oil for stir-frying
• 2-3 Tbsp. vegetable or faux chicken stock
• lime wedges for serving

Preparation:

1. Bring a pot of water to a boil and remove from heat. Soak noodles in the hot water for 6-10 minutes. Drain and rinse with cold water. Tip: Noodles are ready to drain when they are soft enough to eat, but still firm and a little bit "crunchy". The noodles will finish cooking when they are fried.
2. Dissolve tamarind paste in the hot water. Add the other pad thai sauce ingredients and stir to dissolve the sugar. Add as much or as little chili sauce as you prefer, but don't skimp on the sugar (you need it to balance the sourness of the tarmaind). Set aside.
3. Place your wok (or large frying pan) over medium-high heat. Add 1-2 Tbsp. oil plus the garlic and shallot. Stir-fry 1 minute to release the fragrance.
4. Add the bok choy plus the stock. Stir-fry 2 minutes, or until bok choy is bright green and slightly softened.
5. Push ingredients aside and add 1/2 Tbsp. more oil to the center of the wok/pan. Add the eggs (if using) and stir-fry briefly to scramble them.
6. Push eggs aside and add a little more oil to the middle of the wok/pan. Now add the drained noodles and 1/3 of the sauce. Stir-fry everything together for 1 minute using 2 utensils and a tossing motion (like tossing a salad).
7. Add a little more sauce and continue stir-frying in the same way for 1-2 more minutes, or until the noodles begin to soften and become sticky. Reduce heat to medium if they begin to stick and burn.
8. Add the bean sprouts plus the remaining sauce. Stir-fry to incorporate everything together for 1-3 more minutes, or until noodles are done. Noodles are cooked to perfection when they are soft but still deliciously chewy and a little bit sticky.
9. Remove from heat and taste-test, adding more vegetarian fish sauce or soy sauce if desired for more salt/flavor.
10. To serve, scoop noodles onto a serving platter. Sprinkle with the green onion, coriander/cilantro, and ground nuts. Add wedges of fresh-cut lime on the side. Serve immediately and ENJOY!. (Thai chili sauce can also be served on the side for those who likes their noodles extra spicy).

Pad Thai Tip: When I make this recipe, I like to double the sauce. Then I keep adding more as I fry the noodles until I'm happy with the taste (I like the flavor strong).
*If using soft tofu instead of egg: Add it when you add the noodles. It will break up into small bits and be distributed throughout the dish, just as egg would.

READ MORE - Real Vegetarian Pad Thai (Popular Thai Noodle Recipes)

Thai Food Pineapple Fried Rice

How to make that:

Thai food

This is an all-around favorite. You will find this dish on almost every Thai restaurant's menu.
It is also fun to make, because you can actually serve in the pineapple!

Ingredients:
1 pineapple, medium sized
4 oz. sliced chicken
3 tablespoons of chopped shallots
1/2 tablespoon ginger, ground
1 tablespoon of chopped cilantro
2 tablespoons of dried shrimp
3 tablespoons of garlic, coarsely chopped
2 tablespoons of fish sauce
1 teaspoon sugar
2 cups steamed rice

Directions:
1. Cut the pineapple in half lengthwise, and scoop out the fruit. Cut the fruit into bite sized chunks.
2. In a large skillet, heat a tablespoon of oil, and fry the dry shrimp until crispy. Set it aside, and drain the skillet.
3. Add one more tablespoon of oil, and fry the garlic until its becomes golden brown. Turn to medium/high heat Add in the rice, and stir.
4. Add in the fish sauce and sugar; continue to stir for about a minute. Add in the pineapple and the shrimp that you set aside earlier, and continue to stir for about another minute.
5. Put the contents into the halved pineapple, and serve. Garnish with some fresh cilantro and / or sliced beets.

READ MORE - Thai Food Pineapple Fried Rice

Panang Curry Is Thai Food

How to make Thai recipes: 

Panang Curry is a popular favorite at many Thai restaurants. It is usually made with beef, but either chicken or pork can be substituted. Thai curries are typically a meal in themselves, but it is not uncommon to eat curry alongside your other favorite Thai dishes.

Ingredients:
2 pounds meat (beef, chicken or pork)
1 can coconut milk
8 oz panang curry paste
2 tablespoons fish sauce
2 tablespoons kafir lime leaves (cut into shreds)
1/2 cup basil leaves
2 tablespoons sugar
Directions:
1. Cut your meat into bite sized cubes. Using a medium to large skillet, pan fry the meat until it is almost done, then remove it and set it aside.
2. Using medium heat, add in four tablespoons of coconut milk, and let it come to a boil.
3. Add in 2-3 tablespoons of curry paste.
4. Put the meat back in, and stir until the meat is thoroughly cooked.
5. Add in half of the remainder of coconut milk. Keep stirring.
6. Add the fish sauce and the sugar.
7. Add in the rest of the coconut milk.
8. When the coconut milk thickens, add in the basil leaves and lime leaves.
9. Give it a taste. You may need to add in more fish sauce or sugar depending on your preference.
Yummy.

READ MORE - Panang Curry Is Thai Food

Miang Kum is an appetizer of sorts

How to make Thai recipes:

Miang Kum is an appetizer of sorts. It is commonly enjoyed as a snack, or as a complement to beer. (Any beverage will do). Miang Kum is normally served on a large platter, with several items, all separated. Basically, one would start with a leaf of spinach or other leafy vegetable, pinch it so that it forms into a small spoon-like shape. Then you would add it shredded dry coconut, red onion, diced lime, peanuts, dry shrimp and maybe a pick kee noo or two. (Pick Kee Noo are those amazing spicy little Thai chilies.) Finally, add in a dollop of sweet sauce and voila! Enjoy.

Ingredients:
1 coconut
1/2 cup diced red onion
1/2 cup diced lime (with the rind on)
1/2 cup peanuts
1/2 cup dry shrimp
About 50 leaves of spinach
10 sliced Thai chilies
1/2 cup sliced lemongrass
1/3 cup of shrimp paste
2/3 cup of coconut sugar

Preparation:
Let's start with the coconut.
Break open the coconut, and remove the meat (it's the white part- duh!). Then shred it into small thin pieces. Take the shreds and stir them in a hot pan until golden brown. (On medium heat this should take about 20 or so minutes).

Now for the sauce.
Using a small or medium sized pot, heat the sugar until melted. It should form the consistency of syrup. Then add in the shrimp paste. Be sure to add in the shrimp paste when the sugar syrup is boiling, and that to only cook it for a few minutes or else it will burn.


That's all the cooking. Now here's how to serve it...
Use several small condiment containers or small saucers. Place each individual ingredient into a saucer of its own. Then using a large platter, place the spinach leaves in the middle, and arrange the saucers around the spinach in a manner that suits your individual aesthetic taste.

How to eat...
Grab a leaf. Fill it with a small portion of each ingredient. Eat. Enjoy. Drink some beer.

READ MORE - Miang Kum is an appetizer of sorts

"Kow neow" (Sticky Rice) : Thai Food

How to make Thai recipes:

There are two types of Sticky Rice. One for desserts, and one for meals. This particular recipe is intended for meals. It is normally served with dishes from the Northeastern part of Thailand (E-Sarn). It is usually a good accompaniment to Thai Barbecue Chicken, Lahb Gai, and other dishes of this type.

Ingredients:
4 cups Thai sticky rice
One steamer basket
Cheesecloth

Preparation:

Soak the rice for one hour before cooking. Line the steamer basket with cheesecloth. Place the steamer basket with cheesecloth about five to six inches over boiling water. Add in the rice, and cover. Steam for roughly half an hour or until the rice becomes tender and sticky.
Can be served immediately or when cold.

READ MORE - "Kow neow" (Sticky Rice) : Thai Food

Hor Neung Plaa - ห่อนึ่งปลา (Thai Recipes)

 How to make that:

Description:

If you do not want to cook this dish using banana leaves or silver foil then it can be cooked by stir-frying it in a wok over a low heat. You will need to add a bit more water and then put a lid on the wok and cook for about 3 minutes so that the fish is cooked properly. Cod is a good fish to use for this dish.

Ingredients


300    g    fresh water fish fillets (thinly sliced)
60    ml    oil
100    g    red curry paste
2         big egg plants (cut into bite-sized pieces)
20         small egg plants
4         long beans (cut into 1cm (1/2 inch) long pieces)
60    ml    chicken stock (or water)
30    ml    fish sauce
8         eryngo leaves (or coriander leaves - finely shredded)
15    g    sticky rice (roasted and ground or plain rice)
1    t    prickly ash (or schiuan pepercorns- broken into small pieces)
4         pepper leaves (or cabbage leaves)
4         kaffir lime leaves (finely shredded)
          banana leaves ( cabbage leaves or silver foil)

Instructions:

Put the oil into a wok and add the red curry paste and fry for about 1 minute. Add all the egg plants and long beans and stir together. Then add the chicken stock, fish sauce, eryngo leaves and when boiling add the fish and cook for about 2 minutes. Thicken by adding the ground rice and prickly ash.

Divide the mixture into 4 portions. Put a pepper leaf into the middle of each banana leaf and spoon one portion of the fish mixture onto it. Then sprinkle some of the shredded kaffir lime leaves on top. Fold the edges of the banana leaf up and secure with a tooth pick. Repeat for the remaining 3 portions. Steam them for about 10 -15 minutes (or bake in the oven for about 20 minutes at 180C or 360F) until the vegetables are soft. It can be served hot or cold.

READ MORE - Hor Neung Plaa - ห่อนึ่งปลา (Thai Recipes)

Chu Chee Plaa - ฉู่ฉี่ปลา (Thai Food)

 

HOW TO MAKE THAT:

Description

Put the oil into a wok and when it is hot, add the fish and fry until it turns golden brown.

Ingredients

300    g    snake-head fish fillets (cut on the diagonal at 5mm intervals (bite-sized pieces).)
1    c    oil
1 1⁄2    c    coconut cream
3    T    curry paste (red or panaeng)
2    T    palm sugar
2    T    fish sauce
1         big, red chilli (fresh-shredded)
4         kaffir lime leaves (shredded)
          coriander (to garnish)
          sweet basil (to garnish)

Instructions


Put the oil into a wok and when it is hot, add the fish and fry until it turns golden brown. Remove from the oil, drain on kitchen paper and transfer to a serving plate.

Put the coconut cream into a wok and fry for a couple minutes, stirring continuously, until the coconut oil begins to separate out. Then add the curry paste and fry for another couple of minutes.

Once the paste is cooked, add the palm sugar, fish sauce and red shredded chilli.

Turn off the heat and pour the sauce over the top of deep-fried fish. Serve garnished with the kaffir lime leaves, coriander leaves and sweet basil.
Notes

Red snapper, plaice or halibut can also be used.

READ MORE - Chu Chee Plaa - ฉู่ฉี่ปลา (Thai Food)

Takrite Goong - ตะไคร้กุ้ง (Thai food)

How to make that:
Description

To make the paste, put the peppercorns, garlic, lemongrass, coriander root and salt into a mortar and pound using a pestle until the paste is smooth.

Ingredients
100    g    pork (minced)
100    g    chicken (minced)
100    g    prawns (minced)
          paste
1    t    black peppercorns (ground)
2    clv    garlic (chopped)
2    T    lemongrass (chopped)
1    T    coriander root (chopped)
1    pn    salt
6    T    tapioca flour
1         egg
1    T    soy sauce
2    T    oyster sauce
          Sauce
1    t    coriander root. (chopped)
2         big red chilles (cut into 1 inch pieces)
1⁄2    c    sugar
1⁄2    c    vinegar
1    clv    garlic.

Instructions


To make the paste, put the peppercorns, garlic, lemongrass, coriander root and salt into a mortar and pound using a pestle until the paste is smooth. Put the paste into a mixing bowl and add the pork, chicken, prawns, tapioca flour, egg, soy sauce and oyster sauce. Mix all the ingredients together until they are thoroughly combined.

To make the dipping sauce, put all the ingredients into a blender and liquidise until they are well combined. Put the sauce into the pan and simmer over a low heat for 5 minutes, until the sauce is thick. Turn off the heat and put the sauce in a bowl.

Divide the mixture into small 10 portions. Mould each portion into the shape of a 2 inches sausage. Put the oil into a wok and when it is hot, fry the sausages for 3 minutes until they are just becoming brown. Remove from the oil and stick a piece of lemongrass through the centre of each sausage. Put the lemongrass sticks back into the oil and fry until they are golden brown. Then take them out and put them on kitchen paper to drain. Serve the lemongrass sticks with the dipping sauce.

READ MORE - Takrite Goong - ตะไคร้กุ้ง (Thai food)