It was a sweltering summer evening in Bangkok when the tantalizing aromas of garlic, chilies, and fish sauce lured me to my Uncle Somchai’s modest home. He was renowned for his exceptional Thai cooking skills, passed down through generations from our family’s southern island roots.
As I entered the kitchen, Uncle greeted me with a warm embrace, the well-seasoned stovetop alive with simmering pots and sizzling woks. He deftly maneuvered between the vibrant curries, stir-fries, and salads, his skilled hands effortlessly tossing and stirring the aromatic ingredients.
Seated at his worn wooden table, each bite exploded with bold, layered flavors – sour, salty, sweet, and delightfully spice-laden. Tender proteins mingled harmoniously with crisp vegetables and fragrant herbs, and I couldn’t get enough of the aromatic broths.
I pleaded with Uncle to share his secrets between slurps, but he remained coy about his incredible family recipes developed over generations. Little did he know, I meticulously observed his every move that evening, determined to unravel the mysteries of authentic Thai cuisine – even if I had to steal his prized recipes from right under his nose!
1. Pad Thai (Stir-Fried Rice Noodles)
Bold and tangy flavors with a slightly sweet and nutty finish.
Ingredients: Rice noodles, shrimp, eggs, bean sprouts, green onions, peanuts, tamarind paste, fish sauce, palm sugar, garlic, chili peppers
Cook Time: 20 minutes
- Soak the rice noodles in warm water until softened, then drain and set aside.
- In a wok or large skillet, heat oil over high heat. Add the beaten eggs and swirl to make a thin omelet. Remove the omelet and set aside.
- In the same wok, add a bit more oil and stir-fry the shrimp until pink and cooked through. Remove the shrimp and set aside.
- Add the noodles, tamarind paste, fish sauce, palm sugar, and a splash of water to the wok. Stir-fry until the noodles are heated through and coated in the sauce.
- Add the cooked shrimp, omelet (sliced into strips), bean sprouts, and green onions. Toss everything together.
- Serve hot, garnished with crushed peanuts, lime wedges, and fresh cilantro.
2. Tom Yum Goong (Spicy Shrimp Soup)
Intensely flavorful and spicy with a perfect balance of sour and sweet notes.
Ingredients: Shrimp, lemongrass, galangal, kaffir lime leaves, fish sauce, lime juice, chili peppers, mushrooms, tomatoes, cilantro
Cook Time: 30 minutes
- In a pot, bring the shrimp stock or water to a boil. Add the lemongrass, galangal, kaffir lime leaves, and chili peppers.
- Reduce heat and simmer for 10 minutes to infuse the flavors.
- Add the shrimp, mushrooms, tomatoes, fish sauce, and lime juice. Simmer for 5 minutes until the shrimp is cooked through.
- Remove from heat and stir in the cilantro.
- Serve hot with steamed rice on the side.
3. Massaman Curry (Massaman Curry with Chicken or Beef)
Rich, creamy, and mildly spiced with layers of warm spices like cinnamon, cardamom, and star anise.
Ingredients: Chicken or beef, massaman curry paste, coconut milk, potatoes, onions, peanuts, cinnamon, cardamom, star anise, fish sauce, palm sugar
Cook Time: 1 hour
- In a large pot or dutch oven, brown the chicken or beef in a bit of oil over high heat. Remove and set aside.
- In the same pot, add the massaman curry paste and cook for 2-3 minutes until fragrant.
- Add the coconut milk, potatoes, onions, cinnamon, cardamom, star anise, fish sauce, and palm sugar. Stir to combine.
- Return the meat to the pot, cover and simmer for 45-60 minutes until meat is very tender.
- Remove from heat and stir in the peanuts.
- Serve over rice, garnished with extra peanuts and cilantro.
4. Som Tam (Green Papaya Salad)
Refreshingly tangy and spicy with a vibrant mix of crunchy, juicy textures.
Ingredients: Green papaya, carrots, tomatoes, peanuts, dried shrimp, chilies, lime juice, fish sauce, palm sugar
Cook Time: 20 minutes
- Use a food grater or mandoline to shred the green papaya and carrots into long thin strips.
- In a large mortar and pestle or bowl, lightly crush the dried shrimp with the chilies and garlic.
- Add the shredded papaya, carrots, tomatoes, peanuts, lime juice, fish sauce, and palm sugar.
- Use a wooden spoon or pestle to gently bruise and mix all the ingredients until well combined.
- Taste and adjust seasoning as needed, adding more lime, fish sauce, sugar, or chilies.
- Let sit for 5-10 minutes before serving to allow flavors to meld.
5. Panang Curry (Panang Curry with Chicken or Beef)
Deeply savory and aromatic with a thick, creamy coconut base and hint of sweetness.
Ingredients: Chicken or beef, panang curry paste, coconut milk, fish sauce, palm sugar, lime leaves, bell peppers, basil Cook Time: 45 minutes
- In a pot or wok, cook the panang curry paste for 2-3 minutes until very fragrant.
- Add the coconut milk, fish sauce, palm sugar, and lime leaves. Bring to a simmer.
- Add the chicken or beef and bell peppers. Simmer for 30 minutes.
- Remove from heat and stir in the basil leaves.
- Serve over jasmine rice with lime wedges.
6. Pad Krapow Moo Saap (Basil Pork Stir-Fry)
Incredibly aromatic and flavorful with a punch of spice from the fresh chilies and basil.
Ingredients: Ground pork, garlic, shallots, Thai chilies, oyster sauce, soy sauce, fish sauce, sugar, Thai holy basil leaves
Cook Time: 15 minutes
- In a wok or large skillet, stir-fry the garlic, shallots and chilies in oil over high heat for 1 minute.
- Add the ground pork and stir-fry, breaking it up into crumbles as it cooks.
- Once pork is lightly browned, add the oyster sauce, soy sauce, fish sauce and sugar. Toss well.
- Finally, add the holy basil leaves and stir-fry for 1-2 minutes until basil is wilted.
- Serve immediately over steamed rice.
7. Tom Kha Gai (Coconut Milk Soup with Chicken)
Comforting and fragrant with distinctive flavors of galangal, lemongrass and kaffir lime.
Ingredients: Chicken, coconut milk, galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice, mushrooms, Thai chilies
Cook Time: 30 minutes
- In a pot, simmer the chicken in stock or water until cooked through. Remove chicken and shred.
- In the same pot, simmer the galangal, lemongrass and kaffir lime leaves for 5 minutes.
- Add the coconut milk, fish sauce and lime juice. Allow to gently simmer.
- Add the mushrooms, shredded chicken and chilies. Heat through.
- Garnish with cilantro and serve.
8. Gaeng Keow Wan Gai (Thai Green Curry with Chicken)
A creamy, herbaceous curry boasting complex flavors of green chilies, galangal and makrut lime.
Ingredients: Chicken, green curry paste, coconut milk, bamboo shoots, Thai eggplants, basil leaves, fish sauce, palm sugar
Cook Time: 40 minutes
- In a pot or wok, cook the green curry paste for 2-3 minutes until very fragrant.
- Add the coconut milk and bring to a simmer, then add the chicken.
- After 10 minutes, add the bamboo shoots, eggplants, fish sauce and palm sugar.
- Simmer for 15 more minutes until chicken is cooked through.
- Remove from heat and stir in the basil leaves.
- Serve over jasmine rice with a lime wedge.
9. Larb Gai (Spicy Chicken Salad)
Bursting with bright, zesty flavors – spicy, sour, funky and herbaceous all at once.
Ingredients: Ground chicken, shallots, mint, cilantro, lime juice, fish sauce, toasted ground rice, Thai chilies, lemongrass Cook Time: 20 minutes
- In a skillet or wok, cook the ground chicken over high heat, breaking it up as it cooks until browned.
- Transfer chicken to a bowl and allow to slightly cool.
- In a large mortar, pound together the chilies, shallots and lemongrass into a paste.
- Add the cooked chicken, lime juice, fish sauce, toasted ground rice, mint and cilantro.
- Use the pestle to lightly bruise and mix everything together.
- Taste and adjust seasoning as needed, adding more lime, fish sauce or chilies.
- Serve warm or at room temperature, with cabbage or lettuce leaves, long beans and sticky rice.
10. Pad Pak Boong (Stir-Fried Morning Glory)
Delightfully crunchy and flavorful greens with a punch of savory umami.
Ingredients: Morning glory greens, garlic, chilies, mushrooms, oyster sauce, soy sauce, fish sauce
Cook Time: 10 minutes
- Rinse and cut the morning glory into 2-inch pieces, discarding tough bottoms.
- In a hot wok, stir-fry the garlic and chilies for 30 seconds until fragrant.
- Add the mushrooms and greens. Stir-fry for 2-3 minutes until greens are bright green.
- Add the oyster sauce, soy sauce and fish sauce. Toss everything together.
- Remove from heat and serve immediately, garnished with crispy fried garlic if desired.
11. Khao Niaow Ma Muang (Mango Sticky Rice)
Sweet, salty and sinfully creamy coconut sticky rice balanced by the tartness of fresh mango slices.
Ingredients: Sticky rice, coconut milk, sugar, salt, fresh mangoes
Cook Time: 1 hour (plus soaking time)
- Soak the sticky rice in water for 4-6 hours or overnight. Drain and steam until tender.
- In a saucepan, gently simmer 1 can coconut milk with sugar and salt until thickened slightly.
- Transfer the hot steamed sticky rice to a bowl and pour the coconut sauce over top.
- Use a wooden spoon to vigorously stir and knead the rice until fully combined.
- Allow to cool slightly, then serve with fresh mango slices.
12. Pad See Ew (Stir-Fried Flat Rice Noodles)
Smoky and umami-rich flat rice noodles with a sweet, salty, and slightly spicy sauce.
Ingredients: Wide flat rice noodles, chicken or beef, eggs, Chinese broccoli, garlic, dark soy sauce, oyster sauce, fish sauce, white pepper
Cook Time: 20 minutes
- Soak the rice noodles in hot water until pliable but still firm. Drain and set aside.
- In a hot wok, scramble the eggs and set aside.
- Add a bit more oil and stir-fry the garlic for 30 seconds until fragrant.
- Add the protein (chicken or beef) and stir-fry for 2-3 minutes.
- Add the noodles, dark soy sauce, oyster sauce, fish sauce, and white pepper.
- Use two utensils to vigorously toss and coat the noodles in the sauce.
- Finally, add the Chinese broccoli and scrambled eggs. Toss everything together.
- Serve immediately, garnished with crushed chilies if desired.
13. Laab Moo (Spicy Pork Salad)
Intensely flavorful and spicy with an addictive balance of sour, salty, funky umami notes.
Ingredients: Ground pork, shallots, mint, cilantro, lime juice, fish sauce, toasted ground rice, Thai chilies, lemongrass
Cook Time: 20 minutes
- Cook the ground pork in a skillet over high heat until lightly browned, breaking it up as it cooks.
- Transfer to a plate to slightly cool.
- In a large mortar, pound the chilies, shallots and lemongrass into a paste.
- Add the cooked pork, lime juice, fish sauce, toasted ground rice, mint and cilantro.
- Use the pestle to lightly mix and bruise the herbs.
- Taste and adjust seasoning with more lime juice, fish sauce or chilies as needed.
- Serve warm with sticky rice, cabbage leaves, long beans and herbs.
14. Khao Soi Gai (Curry Noodle Soup with Chicken)
Rich, creamy and incredibly fragrant curry noodle soup with an addictive kick of spice.
Ingredients: Egg noodles, chicken, coconut milk, red curry paste, turmeric, onions, chicken stock, fish sauce, lime juice, crispy noodles
Cook Time: 1 hour
- In a pot, simmer the chicken in stock until cooked through. Remove chicken and shred.
- In the same pot, cook the curry paste for 2-3 minutes until very fragrant.
- Add the coconut milk, turmeric, onions and shredded chicken. Simmer for 30 minutes.
- Add the egg noodles and cook for 5 more minutes until noodles are tender.
- Remove from heat and stir in the fish sauce and lime juice.
- Serve in bowls garnished with crispy noodles, red onions, cilantro and lime wedges.
15. Yum Woon Sen (Vermicelli Salad)
Light yet incredibly flavorful with bright, tangy dressing over slippery glass noodles.
Ingredients: Mung bean vermicelli noodles, shrimp, ground pork, lime juice, fish sauce, brown sugar, thai chilies, shallots, mint, cilantro
Cook Time: 30 minutes
- Soak the vermicelli noodles in hot water until softened, then drain and rinse under cold water.
- In a skillet or wok, stir-fry the shrimp and ground pork until cooked through. Set aside.
- Make the dressing by mixing the lime juice, fish sauce, brown sugar and chilies.
- In a large bowl, combine the noodles, cooked proteins, shallots, mint and cilantro.
- Pour the dressing over top and toss everything together gently.
- Allow to sit for 10-15 minutes before serving to allow flavors to meld.
- Garnish with extra herbs, peanuts and fried shallots.
16. Pad Prik King (Stir-Fried Curry Paste with Meat)
Deeply savory and aromatic curry with a kick of heat, accented by kaffir lime leaves.
Ingredients: Chicken or pork, red curry paste, coconut milk, kaffir lime leaves, Thai chilies, fish sauce, palm sugar, long beans
Cook Time: 20 minutes
- In a wok, stir-fry the curry paste for 2-3 minutes until very fragrant.
- Add the proteins (chicken or pork) and stir-fry for 2 more minutes.
- Pour in the coconut milk along with the kaffir lime leaves, chilies, fish sauce and palm sugar.
- Bring to a simmer and cook for 5-7 minutes until sauce starts to thicken.
- Add the long beans and continue simmering for 5 more minutes until beans are tender-crisp.
- Taste and adjust seasoning as needed with more fish sauce or sugar.
- Serve over steamed jasmine rice.
17. Khao Mok Gai (Thai Biryani with Chicken)
Aromatic rice pilaf with tender chicken infused with warm spices like cinnamon and cardamom.
Ingredients: Basmati rice, chicken legs/thighs, yellow curry powder, coconut milk, cinnamon, cardamom, cloves, star anise, bay leaves Cook Time: 1.5 hours
- Marinate the chicken in the yellow curry powder, salt and pepper for 30 mins.
- In a pot with tight lid, toast the whole spices (cinnamon, cloves, cardamom) for 1 minute.
- Add the rice and chicken pieces in an even layer. Pour over the coconut milk and just enough water to cover.
- Add bay leaves and bring to a boil. Cover and bake at 350°F for 45-60 minutes until liquid is absorbed.
- Remove from oven and let sit covered for 10 more minutes.
- Fluff with a fork and serve the aromatic yellow rice with tender chicken.
18. Yum Nua (Spicy Thai Beef Salad)
Bold and fiery with an addictive blend of spicy, sour, salty and funky flavors.
Ingredients: Grilled or seared beef, mint, cilantro, shallots, lemon, fish sauce, lime juice, Thai chilies, toasted ground rice
Cook Time: 30 minutes
- Grill or sear the beef until cooked to your desired doneness. Allow to rest, then slice thinly across the grain.
- In a large mortar, pound the chilies, shallots and lemongrass into a paste.
- Add the sliced beef, lime juice, fish sauce and toasted ground rice.
- Use the pestle to lightly bruise and mix everything together.
- Finally, add the mint and cilantro leaves. Give it one last gentle toss.
- Taste and adjust seasoning as needed, adding more lime, fish sauce or chilies.
- Serve immediately while the beef is still warm, or let sit for 10-15 mins to allow flavors to meld further.
19. Pad Woon Sen (Stir-Fried Glass Noodles)
Light yet deeply savory and aromatic thanks to the thin vermicelli noodles soaking up all the delicious sauce.
Ingredients: Mung bean vermicelli noodles, chicken or shrimp, eggs, cabbage, mushrooms, garlic, soy sauce, fish sauce, white pepper
Cook Time: 20 minutes
- Soak the vermicelli noodles in hot water until plump and softened. Drain and set aside.
- Scramble the eggs in a hot wok, breaking them into shreds. Transfer to a plate.
- In the same wok, stir-fry the garlic for 30 seconds until fragrant.
- Add the proteins (chicken or shrimp) and stir-fry for 2 minutes.
- Add the noodles, soy sauce, fish sauce and white pepper. Using two utensils, vigorously toss to coat the noodles.
- Finally add the cabbage, mushrooms and scrambled eggs. Continue tossing for 1-2 minutes until everything is heated through.
- Serve immediately, garnished with fried garlic and green onions if desired.
20. Khao Soi Neua (Curry Noodle Soup with Beef)
Creamy and fragrant curry broth loaded with slurp-worthy egg noodles and tender beef.
Ingredients: Egg noodles, beef brisket, coconut milk, red curry paste, turmeric, onions, beef stock, fish sauce, lime juice, crispy noodles
Cook Time: 2-3 hours
- In a pot, simmer the beef brisket in stock until fork-tender, 2-3 hours. Remove beef and shred.
- In the same pot, cook the curry paste for 2-3 minutes until very fragrant.
- Add the coconut milk, turmeric, onions and shredded beef. Simmer for 30 minutes.
- Add the egg noodles and cook for 5 more minutes until noodles are tender.
- Remove from heat and stir in fish sauce and lime juice.
- Serve in bowls garnished with crispy noodles, sliced red onions, cilantro and lime wedges.
21. Moo Ping (Thai Grilled Pork Skewers)
Deeply savory and robustly flavored with a sweet, sour, salty marinade that caramelizes beautifully on the grill.
Ingredients: Pork shoulder, coriander roots, garlic, white pepper, cilantro stems, soy sauce, fish sauce, palm sugar Marinating Time: 1 hour
Cook Time: 15 minutes
- In a mortar, pound the coriander roots, garlic, white pepper and cilantro stems into a paste.
- Transfer to a bowl and mix in the soy sauce, fish sauce and palm sugar until dissolved.
- Add the pork shoulder cut into 1-inch cubes and mix well to coat. Cover and marinate for 1 hour.
- Thread the marinated pork onto skewers, folding the meat accordion-style.
- Grill over hot coals or broil, turning regularly until charred and cooked through, about 10-15 minutes.
- Serve hot off the grill with a chile vinegar dipping sauce and sticky rice.
22. Kaeng Hung Leh (Pork Belly Curry)
Intensely aromatic pork curry with fall-apart tender belly in a rich, slightly sweet broth.
Ingredients: Pork belly, ginger, turmeric, lemongrass, kaffir lime leaves, palm sugar, fish sauce, tamarind paste, dried chilies
Cook Time: 2-3 hours
- In a pot, sear the pork belly all over until browned. Remove and set aside.
- Toast the ginger, turmeric, lemongrass and kaffir lime leaves for 2-3 minutes until fragrant.
- Add the pork belly back in along with fish sauce, palm sugar, tamarind paste and enough water/stock to cover.
- Simmer for 2-3 hours until belly is meltingly tender, skimming any scum that rises.
- Add the dried chilies during the last 30 minutes.
- Taste and adjust seasoning as needed, adding more palm sugar for sweetness or tamarind for sourness.
- Serve the pork belly curry in bowls over rice, garnished with crispy fried shallots.
23. Pad Cha (Stir-Fried Spicy Fish)
Intensely herbaceous and spice-forward with bites of flaky fish and crunchy vegetables.
Ingredients: Tilapia or catfish fillets, long beans, krachai, Thai chilies, fish sauce, lime juice, holy basil
Cook Time: 20 minutes
- Cut the fish into chunks and pat dry with paper towels. Season with salt and pepper.
- Pound the chilies, krachai (fingerroot) and garlic into a rough paste in a mortar.
- Heat oil in a wok over high heat. Fry the chile paste for 1 minute until aromatic.
- Add the fish pieces and stir-fry for 2-3 minutes until opaque.
- Add the long beans and a splash each of fish sauce and lime juice.
- Once beans are crisp-tender, remove from heat and toss with holy basil leaves.
- Serve immediately over steamed jasmine rice.
24. Kao Kluk Kapi (Thai Shrimp Paste Fried Rice)
Deeply savory and funky, with an addictive salty-sweetness from the shrimp paste.
Ingredients: Jasmine rice, shrimp paste, shallots, garlic, chilies, long beans, egg, fish sauce, lime juice
Cook Time: 30 minutes
- Cook the jasmine rice according to package instructions and let cool completely.
- In a wok or large skillet, heat oil over medium-high. Add the shrimp paste and fry for 2-3 minutes until very fragrant.
- Add the shallots, garlic and chilies. Stir-fry for 1 minute.
- Increase heat to high. Add the cooled rice and use a spatula to break it up and toss with the shrimp paste mixture.
- Once heated through, push rice to the sides and crack the eggs into the center. Scramble and incorporate into the rice.
- Add the long beans, fish sauce and lime juice. Continue tossing for 2-3 minutes until beans are tender-crisp.
- Remove from heat and let sit covered for 5 minutes to allow flavors to meld.
- Serve hot, garnished with fried shallots, cilantro and lime wedges.
25. Mu Ping (Thai Grilled Pork Skewers)
Robustly seasoned and laced with garlic, pepper and cilantro root for incredibly tasty pork skewers. Ingredients: Pork shoulder, garlic, white pepper, coriander roots/stems, fish sauce, soy sauce, palm sugar Marinating Time: 30 mins Cook Time: 10-15 minutes
- Cut pork shoulder into 1-inch cubes.
- In a mortar, pound the garlic, white pepper and coriander roots into a paste.
- Transfer to a bowl and mix in the fish sauce, soy sauce and palm sugar.
- Add the pork and toss to coat. Cover and marinate for 30 minutes.
- Thread the pork onto skewers, folding accordion-style.
- Grill over hot coals or broil for 10-15 minutes, turning regularly until charred and cooked through.
- Serve hot with a chile vinegar dipping sauce and sticky rice if desired.
Conclusion
Over the years that followed, I attempted to recreate those magical Thai flavors from my uncle’s kitchen. Through trial and error, I slowly unlocked the secrets I had stolen – toasting spice pastes until fragrant, balancing the sour tanginess of tamarind against the salty kick of fish sauce, coaxing complex depths from humble ingredients like shrimp paste and coconut milk.
Each dish became an edible memento of that fateful evening spent alongside Uncle Somchai. While he passed away long ago, his culinary legacy lives on in the curries, salads, and stir-fries I’ve replicated for my own family. To this day, the scents of garlic and chilies transport me back to his Bangkok kitchen where the seeds of my Thai food obsession first took root.
No matter how perfectly I execute the recipes, there remains an intangible element – that special something only a master like Uncle could instill. But getting just a little closer to capturing his genius with each bite is enough to keep me joyfully stealing forever.