This is an inexpensive, time-saving recipe for anyone who loves spicy Thai but can't always afford to get carry-out.
Author: jescookin
Bright, light and flavourful! I haven't tried this yet but it looked too beautiful not to post. From Thai-Choice.
Author: 5thCourse
This is a slightly different take on the traditional Thai steamed pumpkin cake. You simply need to grate the pumpkin, mix all the ingredients together,...
Author: wiley
Finally a decent pad thai recipe that does not use ketchup as a ingredient. Make this...you will enjoy.
Author: loveleesmile
This is a rich dish that can be paired with rice and a curry or tom ka gai in order to create a memorable meal.
Author: Wiley
I made this tonight to accompany recipe #63446. and wow was it yummy! It is from the January 2011 issue of Cooking Light. and I am posting with a few minor...
Author: smellyvegetarian
A delicious spicy broth, it is possible to leave the noodles and soy sauce out for a gluten free soup.
Author: Bonjour Elle
An easy curry that you can adjust the hotness level by adding hot peppers to taste. I use Vietnam Basa catfish but you can use any firm whitefish. If you...
Author: Kathy228
Fried Egg Salad (yum khai dao) is a Thai "yum" using crispy fried eggs, garlic and coriander. This recipe is thanks to realthairecipes.com
Author: Mousse
A loving, 36-year partnership and Venus, the Goddess of Love have inspired the Valentine's Day four-course dinner menu on Friday, February 14, at LuLu...
Author: Cirillo World
This is my favorite recipe for Phad Thai. It comes from "Quick & Easy Thai Cuisine" by Judy Lew and Chef Rut. I've tried many other recipes but none are...
Author: Susan Dillard
For those who want to make their own Thai red curry paste. This stuff is fantastic and well worth the effort. Finding the ingredients is the challenge,...
Author: drhousespcatcher
Make and share this Saucy Thai Beef Noodles recipe from Food.com.
Author: Lizzie Rodriquez
Most hot & sour soups that I've had are neither hot nor sour. This one is both. Scale back on the peppers to make it less hot and reduce the rice vinegar...
Author: Late Night Gourmet
Make and share this Rose Elliot's Thai Flavoured Mushroom Stroganoff (Veggie) recipe from Food.com.
Author: vicscottuk
Taken from Hawker Food, one of my friends scanned the recipe to me while she was in Thailand, so I imagine it will be pretty good. Prep and cooking times...
Author: Satyne
This flavorful pasta dish pairs shrimp or chicken with noodles and a peanutty sauce. I don't know how authentic it is, but I do know it's creamy and delicious!...
Author: Kree6528
There are so many versions of this street food found in Thailand. Mine has been in our family for years, and we serve it with a tangy sweet chili sauce...
Author: Michelle Chen
Make and share this Thai Treasure Risotto recipe from Food.com.
Author: Sharon123
Make and share this Pad Ka Prao Kung || Stired Fried Shrimp With Holy Basil recipe from Food.com.
Author: Blue C.
Make and share this Stir-Fried Prawns W/ Tamarind recipe from Food.com.
Author: gbrandyb
My go to for Pad See-Ew. I am able to kind Sha Ho Fon fresh rice noodle ribbons at HT market. I used dried noodles too...8 ounces of triangular shaped...
Author: Mrs Goodall
Make and share this Thai Shrimp and Noodles recipe from Food.com.
Author: Dancer
Tasty steamed crab legs with Asian kick! Serve with fresh spinach salad or favorite side. Use drawn butter for dipping, or try lemon juice, salt, pepper...
Author: Soup Nazi
Make and share this Thai Corn Chowder recipe from Food.com.
Author: smellyvegetarian
This recipes comes out of the Quck and Easy Thai Cook Book. You can add bamboo shoots, eggplant, and baby corn to this dish. Sliced Pork or chicken can...
Author: Ck2plz
Recipe Source: Without Reservations by Joey Altman This dish is beautiful. The emerald sauce is like an Asian pesto and the noodles will taste best at...
Author: Brookelynne26
Make and share this Thai-Flavoured Fish Packets recipe from Food.com.
Author: Ppaperdoll
A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce...
Author: SKOALZ
Make and share this Super Fast Pad Thai recipe from Food.com.
Author: English_Rose
I was trying to create a Pad Thai that used ingredients I already had in my kitchen. If you aren't gluten free just use regular soy sauce.
Author: wyojess
The secret ingredient for this recipe is Thai basil which has a unique taste. Most Asian markets have it and well stocked supermarkets as well. You can...
Author: gfDiva
This curry, flavored with tamarind and coconut milk, is ready in under an hour. Serve over plain white rice.
Author: pct2
I still remember the first time I ever tried Pad Thai - I was sat in a little restaurant just off Khao San Road in Bangkok and fancied a change from my...
Author: Andrew Schofield
This is an easy crowd pleaser. I have been making it for years. This is my first attempt to write it down (I may come back and make some edits to the "dressing"....
Author: Philly Closet Cook
Marinate and cook the beef a day ahead. The lettuce will be difficult at first to work with but you'll get the hang of it. When making the fresh ginger...
Author: One Little Deer
Nutritional information per serving: Calories 230, fat 19 g, sodium 630 mg, carbohydrates 11 g, fibre 4 g, protein 6 g.
Author: Mary Jenny
Make and share this Quick Thai Chicken recipe from Food.com.
Author: kbcountrymom
Entered for safekeeping, from Kasma Loha-Unchit's "Dancing Shrimp" (northeastern Thailand), although I will probably halve the number of chillies for my...
Author: KateL
This is my entertaining recipe. Always impresses and with less time spent in the kitchen is more time that can be spent with guests. This seems to satisfy...
Author: Sarah Boudjema
This is one of the recipes I use very often, because I live on the sea and fresh fish is available. Normally I'd use a whole fish, of about 1 kg (2.2 lbs)....
Author: Zurie
Monkfish has become my favorite fish. Its delicate flavor is complemented by the combination of leeks and carefully chosen spices. The amount of curry...
Author: Fabienne Riesen