In the mood for Thai takeout – but feel like you should cook instead? These Thai recipes smack with authentic flavor, and are easy to make at home. Spicy, sweet, salty and sour! From red curry chicken to pad Thai to mango sticky rice (and all stops in between). Plus, a list of Thai ingredients that can level up your Thai cooking with minimal effort.

When I lived in Bangkok, my favorite part of any day was dinnertime. I loved the smoky street stalls and food carts – and getting punched in the mouth (in a good way!) by Thai recipes loaded with salty, sour, sweet, bitter and spicy flavors.

Thailand is food destination. And with good reason. Of course there are the well known classics like green papaya salad, larb, pad Thai and tom yum soup.

But it doesn’t end there. Not by a long shot.

Key Ingredients for Making Thai Recipes

Now you won’t need everything on this list. However these are some of the iconic ingredients that can elevate your homemade Thai recipes to restaurant quality with fairly little effort.

Read more about each ingredient by clicking the links:

And when it comes to making rice to go along with these 21 delicious and easy Thai recipes, I’ve got step by step instructions for the stove top and rice cooker.

• How to Make Jasmine Rice
• How to Make Sticky Rice

Drunken Noodles – Pad Kee Mao

These fragrant Thai rice noodles are savory, sweet and herbaceous. Made with garlic, shrimp, tomatoes, kaffir lime leaves and basil, this Thai dish has all the natural charm of sitting down to eat at your favorite open air food stall as Bangkok traffic whizzes past. Oh, and you’ll definitely want to add Thai classics like bird’s eye chilis, fish sauce and a little sweet soy sauce for the full monty. This is one of my favorite Asian noodle recipes of all time – because the taste is absolutely evocative of my time in Krung Thep!

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Thai Basil Chicken Recipe

Krapow Gai Kai Dow. Those are the first Thai words my husband learned (after ‘hello’ and ‘thank you’) during an extended trip to Thailand. And with good reason. It translates to basil chicken with a fried egg on top. It’s a common dish in Thailand – but the flavors are anything but common. Fiery and salty, you’ll do well to have some chopped Thai chilis soaking in fish sauce to up the spice level if you’re a spice junky. This recipe works with ground chicken, beef or plant based meat alternatives like Beyond Beef ground. Top with plenty of fresh herbs. Basil and cilantro really make it pop! And, if you have leftovers, they won’t last long.

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Thai Green Curry

Creamy, nutty, sweet and spicy, this green curry has it all. And there’s no shame in using a couple of tablespoons of store bought green curry paste. Coconut milk delivers sweetness which contrasts the spicy, floral and grassy flavors from the curry. Delicata squash imparts an earthy hint of sweetness as well. But, obviously, use the veggies you like (and whatever is in season). Actually this is one of those Thai recipes that works with chicken, tofu or shrimp like a charm. So think of the recipe as a flavor blueprint – and go for broke with the veggies and protein that move you.

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Tom Kha Soup (Thai Coconut Soup)

This silky and milky tom kha soup is loaded with aromatic flavors and only takes 17 minutes to make from start to finish. So, if you’re in a rush, you still have time for tom kha! While I love this soup, some restaurant versions go a little heavy on the sweetness for my taste. This one isn’t cloying (or overly pungent either), but still delivers on the trademark coconut-y goodness. Watch the step-by-step video here.

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Pad Woon Sen (Thai Glass Noodle Stir Fry)

Do you love Thai cuisine, but happen to be a little shy on the potential spiciness? Well, this stir-fried noodle dish is for you. Pad woon sen is a mix of glass noodles, eggs, tomatoes and veggies like cabbage, baby corn and carrots (but use the veggies you have handy). It’s all stir fried in a combination of soy sauce, oyster sauce and fish sauce. The chili powder in this recipe is actually more smoky than spicy. The whole dish is savory, sweet, saline and umami. It’s the perfect Thai noodle stir fry for the spice adverse – but still packs a punch.

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Crazy Hot Garlic Chili Sauce

This one is not for the faint of heart. Trust me. There are over 40 Thai chilis in this chili garlic sauce. But, for those of you that are still reading – this Asian style hot sauce isn’t simply one-note-heat. There are also sweet and sour notes at play. And I’m using shallots and garlic for an earthy pungency. This makes it a fantastic all-purpose condiment for noodles, rice, Thai chicken, or eggs. Really… anything you’d normally spoon the store bought stuff on will shine with this Thai chili sauce. Here’s a non-negotiable: wear gloves when handling the chilis

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Thai Red Curry Chicken

I find comfort in a bowl of Thai curry. There’s a taste of home that comes through, no matter where you’re from. The heart of this dish is Thai red curry paste. Aside from red chilis, most brands will incorporate things like garlic, shrimp paste, chili powder, turmeric, shallots and lemongrass (to name a few of the vast ingredients). Here’s the Thai curry paste I use. Savory chicken stock, fish sauce and basil are all ingredients you can add to this curry recipe that will elevate the flavor to restaurant quality. This is comfort food that still delivers the heat.

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Classic Pad Thai Recipe

When you eat pad Thai in Thailand there will be a spice/condiment caddy. Once that is placed on the table, it’s go time. You get to augment the dish to your personal taste. Some like it sweet and add a bit more sugar – while others like it spicy and pile on the dried red chili pepper. Common additions are crispy fried garlic, shallots, crushed peanuts, lime juice, tiny dried shrimp, and fish sauce with sliced Thai chili. The point is, pad Thai is meant to be augmented to your specific taste. How will you personalize this one? Tell me about your favorite pad Thai additions in the comments section below!

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The Best Thai Peanut Sauce

Whether you’re making chicken or beef satay – or just need a little aromatic peanut-y goodness with your veggies or noodles, this may end up being your new obsession. Sure, there’s peanut butter in this sauce. But there are also quite a few aromatics and spices that make this sauce shine. The secret is to toast the turmeric, chili powder, cumin and coriander seeds in a pan without oil. Then you’ll blend those spices with garlic, ginger, Thai chilis and tamarind paste. Use a mortar and pestle if you’ve got one (I use a spice grinder for ease). Sound intimidating? It’s not. Watch the video to see how easy this fragrant, iconic sauce is to make at home.

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Panang Curry

Panang curry is generally on the milder side of things when it comes to spice levels. But that doesn’t mean it’s timid. Far from it. You’ll get vibrantly sweet, nutty and salty notes from this heady Thai recipe. Most versions include a protein like chicken, tofu or shrimp. However, I’m keeping it simple and fresh with a load of vegetables. Serve with freshly steamed Jasmine rice for an easy weeknight meal you’ll want to make again and again.

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Red Coconut Curry Soup

Don’t let the short cooking time fool you. This Thai soup has a complex flavor profile that combines the boldness of red chilies with sweet and wholesome notes of peanut butter and coconut. The result is a beautiful red soup with a slightly sweet, savory and smoky flavor. Rice noodles are perfect for this Thai noodle soup recipe – but feel free to use egg noodles if that’s what you have handy in your own pantry. Two things: DO use coriander stems when making this soup – and DON’T forget to top with shredded lettuce just before serving. The lettuce in particular absorbs the flavors of the soup, while still retaining a pliant crunchy texture. Must try!

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Thai Potato Curry (Vegan)

Vegan Thai recipes can be tricky to pull off. Since fish sauce is essentially the table salt of Thailand, you’ll be tough pressed to find many recipes that don’t call for a little. But, by that same logic, it can be pretty easy to make a ton of Thai recipes plant based by simply omitting that one iconic ingredient. Regardless, this vegan Thai potato curry is loaded with warming spices and the rich sweetness of coconut milk. Best thing (aside from the flavor) – it’s ready in 25 minutes from start to finish. Easy peasy.

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Thai Egg and Brussels Sprouts Salad

This one SMACKS! While I’m using egg and Brussels sprouts, there’s more than a passing resemblance (in both flavor and appearance) to the seminal Thai beef salad. Loaded with red onion, basil, mint and cilantro, this salad is fragrant and perfect. Get a char on your Brussels sprouts for an additional hit of smokiness. Then top with a simple dressing that features garlic, Thai chili, fish sauce, a bit of sugar and plenty of lime juice. In my opinion, this Thai salad is an 11 out of 10.

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Vegetable Pad See Ew (Savory Thai Stir Fried Noodles)

Of all the stir-fried noodle dishes I’m likely to order at my local Thai restaurant, pad see ew tends to be my go-to. It’s smoky, savory perfection when it’s done right. But it’s also one of the easiest in the Thai cuisine lexicon to make at home after a long day. Seriously. Just a handful of ingredients and you’re off to the races. Now, I’m using a simple veggie mix – but feel free to use what moves you. And if you’re a visual learner like I am, watch this video for a peek at how simple making pad see ew at home can be.

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Steamed Fish With Ginger Chili Lime Sauce

Steaming a whole fish at home had me pretty intimidated at first. But I shouldn’t have worried. Because, while it was much easier than expected, the flavor would have been worth it (even if it had been tough to pull off). I used a whole trout, but feel free to use whatever freshwater fish looks best at your local fishmonger’s. This whole steamed trout is moist, flaky and tender. But the best part is the fresh cilantro and the zingy lime, garlic and chili fortified sauce.

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Thai Vegetable Curry Noodle Soup

Sure, this veggie loaded Thai noodle soup features the usual suspects in terms of red curry paste, fish sauce and coconut milk. But what if I told you that shallots – fried until crispy – are the linchpin that brings the whole thing together? Well, they are. Now, this soup stands on it’s own. Actually sometimes I make it without the egg noodles. But I always load it with veggies and medium or firm tofu. It’s always nice when a healthy soup still has assertive Southeast Asian flavors, right?

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Thai Yellow Curry With Cauliflower

While there’s a bit of heat in this one, yellow curry paste tends to be milder than the red and green variants. Turmeric delivers the yellow hue to this particular curry paste – and is oftentimes rounded out by the inclusion of lemongrass, ginger, garlic, chilis, coriander and cumin. Now, full disclosure, I only made this curry with cauliflower in an attempt to lower my meat intake years ago. But I still make it with cauliflower all this time later because it has the perfect balance of simple, earthiness – and is the perfect veggie vehicle to soak up the pungent curry. Must try!

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Thai Jungle Curry

Hailing from the mountainous city of Chiang Mai, jungle curry is spicy – but the heat comes from a source you might not expect in most Thai recipes. Whole black peppercorns deliver fiery pops of heat without being full-on volcanic. And I love using kaffir lime leaves for the floral, citrusy tang they impart. While my particular Jungle curry recipe calls for zucchini, that was out of necessity at the time. Use Thai eggplant instead if you can find it at your local grocery store. If you live on the coasts, it should be fairly easy to track down. Interestingly, Jungle curry is one of the few Thai curries that doesn’t call for coconut milk.

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Thai Cucumber and Shrimp Salad

Now, if you like things light and refreshing – this Thai salad is right up your alley. But the inclusion of chopped chilis, fish sauce and lime ensure that this cucumber salad is still assertive, salty and spicy. And fresh shrimp make it a bit heartier than your typical greens-only salad. While I prefer to use chopped shallots, red onion would make a good stand-in for that particular ingredient. English cucumbers, small tomatoes and hand torn lettuce round things out quite nicely indeed. This is hot weather eating at its best.

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Thai Iced Tea (ชาเย็น)

Is there a drink more synonymous with the land of smiles than Thai iced tea? It’s the perfect refreshing antidote to unforgiving heat and crushing humidity. But I make this drink in the dead of winter as well because I just can’t get enough. Use black tea like darjeeling, Earl Gray or assam for the best results. Then you can use plain water or orange blossom water – your choice. And the condensed milk will satisfy your sweet tooth. Serve over crushed ice – and beat the heat!

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Mango Sticky Rice Recipe

Of all the Thai desserts out there, this is the one that ALWAYS gets me fired up when it see it on the menu at any Thai restaurant. Khao niew mamuang is deceptively simple to make – but happens to have the most trademark, quintessential link to Thailand my tastebuds have ever encountered. Made with sticky rice, ripe mango and both condensed milk and coconut milk, there’s an almost floral sweetness when everything comes together in one perfect bite. Try this easy Thai dessert at home. But – warning – this one is addictive.

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Have you tried any of these easy Thai recipes? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below.

Crazy Hot Chili Garlic Sauce

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Serve this homemade fiery chili garlic sauce with your favorite foods that always taste better with a kick!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: about 1/2 cup
• Category: Sauce / Condiment
• Method: Blending – Simmering
• Cuisine: Thai

Ingredients

• 1 1/2 ounces red Thai chilies, Fresno chilies, or rehydrated dried chilis, stems removed (use gloves for fresh chilies)
• 1 shallot
• 4 garlic cloves, peeled
• 1/4 cup plain rice vinegar
• 1 1/2 teaspoon kosher salt
• 1 tablespoon + 1 teaspoon coconut sugar or brown sugar
• 3 tablespoons vegetable oil, or other neutral oil

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Instructions

1. Put all the ingredients in a blender and blend until smooth.
2. Transfer to a small pot, cover and simmer on low for 10 minutes.
3. Stir and add ¼ cup water.
4. Cover and simmer for an additional 5 minutes.
5. Store in an airtight glass jar and refrigerate. The sauce will keep in the fridge for up to 1 month or in the freezer for up to 6 months.

Notes

Be sure to wear latex or vinyl gloves when dealing with any type of hot chilis!

Nutrition

• Serving Size: 1/2 teaspoon
• Calories: 29
• Sugar: 0.6 g
• Sodium: 0.4 mg
• Fat: 2.6 g
• Saturated Fat: 2.1 g
• Carbohydrates: 0.9 g
• Protein: 0.1 g
• Cholesterol: 0 mg

Keywords: spicy, vegan, vegetarian, chili sauce, condiment

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21 Easy Thai Recipes You Can Make at Home
Pickled Plum.

Pad woon sen is a delicious and easy to make Thai glass noodle stir fry, packed with colorful veggies and tossed in a sweet and savory sauce. It’s a comforting meal that may just become a family favorite! Ready in less than 25 minutes from start to finish. 

What is Pad Woon Sen?

Pad woon sen (ผัดวุ้นเส้น) is a Thai noodle stir fry made of glass noodles, vegetables, protein and eggs. The flavor profile is both savory and mildly sweet – and has a great juxtaposition of both crunchy and chewy textures.

While pad woon sen isn’t as well known in the West as take-out favorites like pad Thai or pad see ew, it is ubiquitous in Thailand and has many variations.

For this particular Thai noodle recipe, I’m jettisoning the chicken or pork you’d normally find in pad woon sen in favor of crunchy veggies and scrambled eggs. Trust me, there’s so much flavor in this Thai classic, you won’t miss the meat!

So gather up your ingredients and fire up the stovetop. Let’s make pad woon sen at home!

Ingredients for Pad Woon Sen

Scroll all the way down for the full recipe.

• Glass Noodles: These slippery noodles are made from mung beans (more on that in a second) and make the perfect base for this Thai noodle dish.
• Woon Sen Sauce: I’m using a combination of soy sauce, oyster sauce and fish sauce for a mixture that is equal parts savory, sweet, saline and umami. And I mix in a bit of sugar and chili powder. The chili powder in particular lends an aromatic, smoky, almost charred element to the mix. This combination makes a great all-purpose stir fry sauce as well.
• Vegetable Oil: Actually any neutral flavored oil will work for this noodle stir fry. Something like olive oil would be too strong though.
• Eggs: 2 large whisked pasture raised eggs deliver a nice bit of protein to this otherwise vegetarian Thai noodle recipe. Look for certified humane or animal welfare approved on the carton.
• Veggies: I’m using julienned onion and minced garlic for a solid base of flavor. And I think chopped cabbage with sliced carrots and shiitake mushrooms really works for this veggie forward noodle dish. Baby corn provides yet another pleasing layer of crunchiness to the mix here… definitely recommended!
• Tomatoes: Tomatoes are just the best in Thai noodles (I love them in this pad kee mao recipe too). Cut them into wedges – and be sure to remove the seeds so your pad woon sen doesn’t turn out too watery.
• Scallions: Chopped green onions are a favorite last minute garnish just before serving. For more garnishes, have a look at a couple of my favorites further down the page.

What are Glass Noodles?

Glass noodles are thin noodles that run the gamut from looking almost clear to slightly opaque and white. These gluten free noodles are sometimes called cellophane noodles, glass noodles and bean thread noodles (that last one because they are frequently made from mung beans).

However, some Korean glass noodles are made from sweet potatoes – like the noodles used in this Japchae recipe. So it can all seem a little confusing.

Add to that confusion that glass noodles are different from rice vermicelli. Rice vermicelli has a solid white appearance (and is made from rice) – while bean thread noodles are typically referred to as clear noodles because of their grayish, transparent and glassy appearance.

Just keep it simple. When you head into the Asian grocery store, ask for cellophane, glass or bean thread noodles – or pick them up easily on Amazon here.

How to Cook Glass Noodles

No matter what you call them though, glass noodles are very simple to prepare!

They can usually be hydrated and ready for use with a soak in warm or tepid water. Although some brands will require a quick boil. So be sure to follow the directions on the package for the best outcome.

How to Make Pad Woon Sen

1. Gather all your cooking tools and ingredients.
2. Prepare the glass noodles. Most packaged bean thread noodles will be ready after a 15 minute soak in tepid or warm water. (Be sure to read those package instructions though.) Drain your prepared noodles well and set them aside.
3. Make your stir fry sauce. Mix your soy sauce, oyster sauce, fish sauce, sugar, water and chili powder in a small bowl and set aside.
4. Scramble the eggs. Add your vegetable oil to a wok or deep skillet over medium high heat. Once your pan is hot add your whisked eggs and scramble them lightly.
5. Add the vegetables. Get the onion, carrot, garlic, cabbage and baby corn into the wok and stir fry for about 3-4 minutes. The ideal texture is that the veggies soften slightly but still yield a nice crunch.
6. Add the glass noodles and woon sen sauce. Stir fry well and keep going until the noodles have absorbed most of the sauce.
7. Transfer the noodles to a plate and top with scallions. Serve immediately. (However pad woon sen is delicious at room temperature too!)

Optional Garnishes

While you can just plate these Thai noodles up and serve them as-is, you may want to lay out a few optional garnishes so people can personalize their own plates. I already mentioned including chopped scallions above.

But here are a few other options:

• Sliced Lime: I love a lime wedge or two. A spritz just before serving elevates the sour quotient and plays so nicely with a little added fish sauce.
• Fish Sauce: This is the table salt of Southeast Asia. While a little nam pla goes a long way, this whiskey colored condiment made of fermented anchovies makes this Thai recipe sing. And you can always add sliced chilis to your fish sauce if you need a little fire in your life.
• Sliced Bird Chilis: Don’t say I didn’t warn you. Thai chilis (or Phrik Khi Nu, พริกขี้หนู) are volcanic. But spicy is a tenet when it comes to Thai cuisine.
• Cilantro: A little greenery is a nice addition to any dish – and I love the citrusy elements a few cilantro leaves can add to pad woon sen. However, cilantro is a polarizing ingredient. Feel free to steer clear if you’re not a fan. This one is totally optional.

What about you? What are your favorite garnishes for these Thai noodles? Tell me about them in the comments!

Storage Tips

Fridge: Transfer the noodles to an airtight storage container and refrigerate for up to 5 days.

Reheating: Reheat in the microwave with the lid slightly open for 1 minute. Stir the noodles and microwave for an additional minute.

Can I freeze Pad Woon Sen?

Unfortunately not. I don’t recommend going down that road since these glass noodles won’t stand up well to the freezing cold and may end up being overcooked or mushy.

What to Serve with Pad Woon Sen

This stir fried noodle dish can stand own its own as a full-on meal – or you can serve it alongside other Asian favorites like:

• Chinese Eggplant With Garlic Sauce
• Thai Basil Chicken
• Easy Vegetable Egg Rolls
• Thai Green Curry
• Green Salad With Japanese Carrot Ginger Salad Dressing

Did you like this pad woon sen recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

Pad Woon Sen (Thai Glass Noodle Stir Fry)

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★★★★★

5 from 2 reviews

Pad woon sen is a delicious and easy to make Thai glass noodle stir fry, packed with colorful veggies and tossed in a sweet and savory sauce. 

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 2
• Category: Noodles
• Method: Stir frying
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

• 3 ounces glass noodles
• 1 1/2 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1/2 teaspoon chili powder
• 2 tablespoons water
• 2 tablespoons vegetable oil or other neutral oil
• 2 large eggs, whisked
• 1/2 small onion, julienned
• 2 garlic cloves, minced
• 1 cup green cabbage, chopped into bite size pieces
• 1/2 cup carrot, sliced on the bias
• 1/2 cup fresh shiitake mushrooms, sliced
• 1/2 cup baby corn, well drained
• 1 tomato, seeds removed and cut into wedges
• 2 scallions, finely chopped

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Instructions

1. Soak the glass noodles in tepid water for 15 minutes. Drain well and set aside.
2. Mix the soy sauce, oyster sauce, fish sauce, sugar, water, and chili powder in a bowl, and set aside. 
3. Add the vegetable oil to a wok or deep skillet over medium high heat. Add the eggs and scramble them. 
4. Add the onion, carrot, garlic, cabbage, carrot, and baby corn, and stir fry for 3-4 minutes, until the vegetables have softened but still yield a slight crunch. 
5. Add the noodles and the sauce and toss well. Keep stir frying until the noodles have absorbed most of the sauce. 
6. Stir in the tomato and turn the heat off. 
7. Transfer the dish to a plate and top with scallions. Serve.

Notes

Fridge: Transfer the noodles to an airtight storage container and refrigerate for up to 5 days.

Reheating: Reheat in the microwave with the lid slightly open for 1 minute. Stir the noodles and microwave for an additional minute.

Nutrition

• Serving Size: 1
• Calories: 452
• Sugar: 12g
• Sodium: 1412.6mg
• Fat: 19.9g
• Saturated Fat: 12.9g
• Unsaturated Fat: 1.7g
• Trans Fat: 0g
• Carbohydrates: 54.6g
• Fiber: 6.2g
• Protein: 16.7g
• Cholesterol: 186mg

Keywords: Thai stir fry noodles

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Pad Woon Sen (Thai Glass Noodle Stir Fry)
Pickled Plum.

Learn how to make sticky rice in a bamboo steamer, rice cooker, or in an Instant Pot with this easy tutorial. We have all the steps you need to make yummy sticky rice from the comfort of your own kitchen!

What is Sticky Rice?

Sticky rice, also called glutinous rice or sweet rice, is a type of long grain or short grain rice that is grown in Southeast and East Asia. It’s used in Chinese, Thai, Malaysian, Vietnamese, Indonesian, Burmese, Bangladeshi, Filipino, and Indian cuisines.

The reason why the rice grains take on a sticky texture once they are cooked is because they contain very little amylose, which is a type of starch. Rice grains containing high levels of amylose will be fully separated once they are cooked, instead of being sticky.

Japonica Rice

Certain types of Japonica rice are also called sticky rice, or Japanese sticky rice. Japonica rice grains are shorter and fatter than the Southeast Asian types and are mainly cultivated in Korea, China, and Japan.

While glutinous rice contains low levels of amylose resulting in a sticky texture, Japonica contains high levels of amylopectin, which is another type of starch that makes rice sticky.

The type of Japonica rice used in dishes such as sekihan (red rice), and mochi (rice cakes) is called mochigome (もち米).

Sticky Rice Uses

Sticky rice is a popular ingredient that’s used across Asia for different purposes.

In fact, the list of dishes containing sticky rice is so lengthy that only a sticky rice expert would be able to name them all, so I won’t attempt to do it here! Instead, I’m sharing with you the most popular and various ways that this grain is being used for. Feel free to add more to this list by leaving me a comment at the end of this post!

• In China, it’s used in dim sums, puddings, and porridges. In the form of sweet rice flour, it’s used in baked goods, cakes, and cookies.
• In Japan, it’s served as sekihan, a traditional celebratory dish made of sticky rice and beans, and in desserts like mochi, daifuku, arare, and sembei. Sweet rice flour is used for dango, cakes, and other baked goods.
• In Korea, it’s used in dishes like tteokbokki (spicy Korean rice cakes), samgyetang (ginseng soup), and porridges. The glutinous rice flour is used for chapssal donuts with red bean filling.
• In the Philippines, sticky rice is soaked in water or coconut milk and ground into a dough called galapóng, which is used in many Filipino rice cake recipes. It’s also used in porridges and rice puddings.
• In Indonesia, sticky rice is used in sweet and savory snacks that often contain a mixture of coconut milk and salt. It’s also used to produce alcohol known as tuak and brem bali.
• In Bangladesh, sticky rice is enjoyed as part of a breakfast called Bini Bhat that comes with meat, fish curry, and shredded coconut. It’s also used to make pitas that are thin like crepes and topped with sweet ingredients such as banana, shredded coconut, and sugar.
• In Laos, sticky rice is the main staple of their diet. Laotians eat more sticky rice than any other people on the planet, and often refer to themselves as “descendants of sticky rice”. The rice is soaked and steamed in a bamboo basket called houat, and kneaded into rice balls that are sticky but dry. They also like to toast the rice grains and use them to add a nutty flavor to dishes.
• In Thailand, sticky rice is used in the fermentation process of making sai krok isan sausages, in brewing sato, also known as Thai rice wine, as the base of many dishes wrapped in banana leaf, and in several sweets and desserts.
• In Vietnam, sticky rice is more often served as a side dish, such as soups, porridges, deep fried glutinous rice patties, or dumplings, or as a dessert, such as rice cakes with various sweet fillings, rice balls covered with sesame seeds, or sticky rice pudding.

Popular Sticky Rice Brands

To make dishes like mango sticky rice, champorado (Filipino chocolate rice porridge), kue lupis (Indonesian sweet sticky rice dumplings), arroz caldo (Filipino chicken rice porridge), khao tom mat (Thai sticky rice with banana filling), zongzi (Cantonese rice dumpling with various fillings), or lo mai gai (Chinese sticky rice wrapped in lotus leaf), use Southeast or East Asian glutinous rice. Some of the more famous brands are:

• Dragonfly
• Butterfly
• Sanpatong
• Golden Phoenix
• Elephant Brand

To make dishes like sekihan (Japanese red bean rice), mochi (Japanese rice cakes), and samgyetang (Korean ginseng soup), use Japonica glutinous rice. Some of the more popular brands are:

• Hakubai
• Plum Blossom
• Han Kuk Mi
• Koda Farms (Sho-Chiku-Bai)

Ingredients Needed to Make Sticky Rice

There are only two ingredients needed to make sticky rice:

• Sticky rice, glutinous rice, or sweet rice (they are all the same)
• Water

Tools Needed to Make Sticky Rice

• Large bowl
• Strainer
• Bamboo steamer + parchment paper + deep skillet with a lid, or pot with a lid

Or, use one of the two devices below instead of a bamboo steamer:

• Rice cooker
• Instant Pot + steamer basket or insert

How to Make Sticky Rice with a Bamboo Steamer

The first thing to do is to soak the rice before we can cook with it. Don’t skip this step as it makes the rice so much more fragrant and gives it a softer, chewier texture.

1. Measure two cups of glutinous rice and place it in a medium to large size bowl. Add enough water to cover the rice by several inches.
2. Soak overnight, or for at least 5 hours.
3. Drain the rice but there’s no need to rinse it or shake it to remove excess water.
4. Grab your bamboo steaming basket and line it with parchment paper. Add the sticky rice and put the lid on.
5. Pour about an inch of water into a deep skillet or pot and place the bamboo steamer in the center. Close with a lid and turn the heat to medium high.
6. When the water is boiling, turn down the heat to a bubbling simmer and steam for 20 minutes.
7. The rice is ready when it’s chewy. If it’s still a little crunchy, steam for an additional 5-10 minutes.
8. Serve immediately or refrigerate in an airtight storage container to prevent the rice from drying.

Using a Rice Cooker

1. Measure two cups of glutinous rice and place it in a medium to large size bowl. Add enough water to cover the rice by several inches.
2. Soak overnight, or for at least 5 hours.
3. Drain the rice and place it in the rice cooker inner pot. Add 2 1/4 cup water and stir.
4. Press the start button.
5. When the cooking is finished, let the rice sit for 5 minutes before opening the lid.
6. Serve immediately or refrigerate in an airtight storage container to prevent the rice from drying.

Using an Instant Pot

1. Measure two cups of glutinous rice and place it in a medium to large size bowl. Add enough water to cover the rice by several inches.
2. Soak overnight, or for at least 5 hours.
3. Pour 1 cup of water in the Instant Pot bowl.
4. Drain the rice and transfer it to a steamer basket or insert.
5. Place the steamer basket or insert with the rice in the Instant Pot bowl. Make sure there is space between the water and the basket as you don’t want the rice to directly touch the water.
6. Close and lock the lid. Choose the Pressure Cook setting and manually set the timer to 12 minutes (on natural release).
7. Quickly release any steam that might be left.
8. Unlock the lid and slightly open it. Leave for 5 minutes and serve.

How to Store Sticky Rice

Let the rice cool down to room temperature before storing it. Make sure it’s always covered with a lid or kitchen towel to prevent it from drying. Once it’s reached room temperature, transfer the sticky rice in an airtight storage container or airtight ziplock bag, and put it in the fridge.

Can I freeze it?

Yes you can freeze cooked glutinous rice. Place it in an airtight ziplock bag and press the bag to let as much air out as you can. Seal it and freeze it.

How long is it good for?

• Refrigerated in an airtight storage container: 4-6 days
• Frozen: 1 month

Other rice tutorials you might be interested to look at:

• How to cook Japanese rice
• How to cook Jasmine rice

Did you like this How to Make Sticky Rice guide? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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How to Make Sticky Rice

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★★★★★

5 from 1 review

Learn how to make sticky in a bamboo steamer, rice cooker, or in an Instant Pot with this easy tutorial. We have all the steps you need to make yummy sticky rice from the comfort of your own kitchen!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes (+ soaking time)
• Yield: 4 cups
• Category: Rice
• Method: Steaming
• Cuisine: Thai
• Diet: Gluten Free

Ingredients

Units USM

• 2 cups sweet glutinous rice (sticky rice)
• Water

TOOLS NEEDED:

• Bamboo steamer
• Parchment paper
• Pot with lid or deep skillet with lid

OR

• Rice cooker or Instant Pot

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Instructions

BAMBOO STEAMER

1. Place the rice in a medium or large size bowl and fill with water until it’s several inches above the rice.
2. Soak overnight or for at least 5 hours.
3. Drain the rice but do not shake off the excess water.
4. Line a bamboo steamer with parchment paper and cut off the pieces that are too long. Alternatively, you can use the liner the bamboo steamer came with but I find that the clean up is easier with parchment paper.
5. Add about an inch of water to a pot or deep skillet (deep enough to be able to put a lid on top of the bamboo steamer), and place the steamer in the center of it.
6. Turn the heat to medium high and when the water bubbles, lower the heat to medium low (bubbling simmer) and close with a lid. Cook for 20 minutes.
7. Taste the rice – if it’s chewy, it’s ready. If it’s still chalky and crunchy, steam for an additional 5-10 minutes. You might need to add more water to the pot at this point. Keep tasting your rice and adding more time if it needs it.
8. Transfer the rice to a bowl and cover with a kitchen towel. Sticky rice dries very fast so it’s very important to keep it covered at all times.

RICE COOKER

1. Place the rice in a medium or large size bowl and fill with water until it’s several inches above the rice.
2. Soak overnight or for at least 5 hours.
3. Drain the rice but do not shake off excess water.
4. Place the rice in the rice cooker’s inner pot and add 2 1/4 cups water. Stir.
5. Close the lid and press start.
6. Once the cooking process is finished, leave the rice for 5 minutes before opening the lid.

INSTANT POT

1. Place the rice in a medium or large size bowl and fill with water until it’s several inches above the rice.
2. Soak overnight or for at least 5 hours.
3. Drain the rice but do not shake off the excess water.
4. Pour 1 cup of water in the Instant Pot bowl.
5. Drain the rice and transfer it to a steamer basket or insert.
6. Place the steamer basket or insert with the rice, in the Instant Pot bowl. Make sure there is space between the water and the basket as you don’t want the rice to directly touch the water.
7. Close, lock the lid and choose the Pressure Cook setting. Manually set the timer to 12 minutes (on natural release).
8. Quickly release any steam that might be left.
9. Unlock the lid and slightly open it. Leave for 5 minutes and serve.

 

Notes

Store sticky rice in an airtight storage container or airtight ziplock bag in the fridge. It will last for 4-6 days.

Freezing sticky rice

Place the rice in an airtight ziplock bag and press the bag to let as much air out as you can. Freeze for up to 1 month.

Nutrition

• Serving Size: about 3/4 cup
• Calories: 200
• Sugar: 0g
• Sodium: 3.2mg
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 53.3g
• Fiber: 0g
• Protein: 5.3g
• Cholesterol: 0mg

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How to Make Sticky Rice
Pickled Plum.

Panang curry is a popular Thai dish that’s sweet, creamy, nutty, and vibrant in color. You can make it with chicken, shrimp, tofu, or simply with vegetables, like this recipe. Plus, the steps are so easy to follow you’ll wonder why you didn’t make it sooner!

Panang curry is one of those recipes everyone seems to love. Because of its milder and sweeter flavors, it’s a great way to introduce your kids to Southeast Asian cuisine.

I had my first curry at the age of four at a family restaurant in Fukuoka, a city on the northern shore of Japan’s Kyushu Island. The curry rice (kare rice) was part of an okosama lunch – a kid’s size meal consisting of several popular dishes such as hambagu, fried chicken (karaage) and corn soup, served on a tray and topped with a mini paper flag.

I instantly fell in love with the sweet, rich flavors of Japanese curry and pestered my mother and aunts to make it all summer long. That summer became the summer of kare rice – I wasn’t happy unless I ate a bowl of it every day.

Fast forward to my teenage years when I worked at a Cambodian restaurant and discovered that there were other types of curries aside from Japanese curry. I was introduced to all the beautiful, fragrant flavors and spices of Southeast Asia and formed an unbreakable bond with curries. 

We’ve been best buddies ever since.

What is Panang Curry?

Panang curry, which is also spelled penang, phanaeng or phanang, is a Thai curry that’s sweet, nutty and salty. The main ingredients consist of panang red curry paste, coconut milk, peanuts (or peanut butter) and fish sauce. It can be a little spicy but is generally milder than most Thai curries. It’s also fairly dry since it contains little liquid other than coconut cream.

The traditional way to eat this curry is with jasmine rice but I’ve seen it served with noodles and naan bread and I must admit that it’s good any way your serve it!

What is Panang curry paste made of?

Panang curry paste is made of red chili peppers, peanuts, coriander leaves and roots, garlic, shallots, lemongrass, kaffir lime leaves and shrimp paste. It’s a thick red paste that’s extremely fragrant and concentrated. You can make it from scratch or buy it in a can or a jar.

Where to Buy Panang Curry Paste and Which Brand is the Best?

You can purchase it in most Asian supermarkets or specialized Thai or Vietnamese grocery stores. You can also get it on Amazon or online grocer delivery services like Mercato or Snuk Foods.

As for brands, there are two that I like very much:

• Maesri Panang Curry Paste. This one has a nice balance of aromatics and pungency. And because it doesn’t contain shrimp paste (it’s actually vegan), it’s easier on the palate and less overwhelming.
• Mae Ploy Panang Curry Paste. This one is saltier and more pungent because it contains shellfish.

What is the difference between red curry paste and Panang curry paste?

The main difference between Thai red curry paste and Panang curry paste is in the amount of red chili peppers used. Red curry paste is more concentrated in chili peppers which is why it’s hotter than Panang curry paste.

How To Make Panang Curry

• Sautee the onions in a pot with a little oil.
• Add the remaining vegetables and stir fry for an additional 5 minutes.
• Stir in the Panang curry paste and add the coconut milk, water, and fish sauce, and cook on low for about 10 minutes.
• Turn off the heat and add the peanut butter, tamarind paste, sugar and chopped basil.
• Serve with jasmine rice.

Chicken Panang Curry

The recipe is exactly the same but instead of using all vegetables, switch 1-2 cups vegetables for skinless, boneless, chicken breast pieces. Cook the chicken with the onions and follow the steps of the recipe.

Vegan Panang Curry

While this Thai curry is loaded with vegetables, it should be noted that it isn’t vegan since it contains fish sauce. Also bear in mind that some Panang curry pastes can contain shrimp or fish paste.

So if you are serving this dish to guests who are on a plant based diet, you will need to make a couple of changes. The good news is that it’s not that complicated!

First, let’s tackle the curry paste issue. There are two brands you can use that are 100% vegan – Maesri (as listed above) and A Taste of Thai. Personally, I prefer Maesri as the flavors are more complex and authentic to the original dish.

As for the fish sauce, well, you can’t really replace the salty pungent taste of fish sauce… But using soy sauce does a pretty good job at balancing the flavors. Use the same amount as you would for the fish sauce and voila – you just made a vegan Panang curry!

Making Fluffy Jasmine Rice

Part of what makes a curry so delicious is the quality of the rice it comes with. Therefore it goes without saying that knowing how to make good jasmine rice is essential to the success of this dish.

And that’s exactly why I created this guide on how to cook jasmine rice. It’s a quick tutorial that shows you how to make it two ways:

• On a stove top.
• Using a rice cooker, which is my preferred method because it’s practically foolproof.

The other option is to serve this coconut based curry with noodles. You can use any type of noodles for this. I like thin rice noodles while Ben prefers ramen noodles or spaghetti.

What To Serve Panang Curry With

A bowl of curry alone is enough to keep me happy but it can also be fun to pair it with a few other colorful dishes.

Sticking with the Thai theme, here are some of my favorite recipes that I like to serve with this curry:

• Drunken noodles (pad kee mao)
• Spicy Thai mango and apple salad
• Thai iced tea
• Mango sticky rice

Did you like this Thai Panang Curry Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Panang Curry

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★★★★★

5 from 2 reviews

This is a simple creamy Panang curry recipe that’s sweet, nutty and slightly pungent. 

 

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 17 minutes
• Total Time: 27 minutes
• Yield: 4
• Category: Curries
• Method: Stove top
• Cuisine: Malaysian

Ingredients

• •1 tablespoon vegetable oil
• •1 small onion, chopped
• •1 red bell pepper, cored and thinly sliced
• •1 large carrot, peel and chopped bite size (about 1 cup)
• •1 large potato, peel and chopped bite size (about 1 cup)
• •2 cups broccoli, chopped
• •2-4 tablespoons panang curry paste
• •1 14oz can coconut milk
• •1/4 cup water
• •1-2 tablespoons fish sauce or soy sauce for vegan
• •1 1/2 tablespoon natural creamy peanut butter
• •1 1/2 teaspoon tamarind paste or lemon juice
• •1 teaspoon coconut sugar
• •Handful basil leaves, chopped (optional)
• •Jasmine rice, to serve with

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Instructions

1. In a medium size pot over medium high heat, add oil and onions and cook until the onions are translucent and soft, about 4-5 minutes.
2. Add bell pepper, carrot, potato and broccoli and cook for 5 minutes, until the vegetables are soft but still yielding a crunch.
3. Add curry paste – start with 2 tablespoons and add more if you want spicier – and stir. Add coconut milk, water and fish sauce and bring to a bubbling simmer. Cover and simmer for 10 minutes.
4. Turn the heat off and stir in peanut butter, tamarind paste, coconut sugar, and chopped basil. For vegans, this is where you would be adding the lime juice.
5. Serve with rice.

Notes

VEGAN PANANG CURRY: Use either Maesri Panang Curry Paste or A Taste Of Thai Panang Curry Paste. Other brands can contain shrimp or fish paste.

Nutrition

• Serving Size: Without Rice
• Calories: 297
• Sugar: 9.8 g
• Sodium: 665.2 mg
• Fat: 20.6 g
• Saturated Fat: 13.8 g
• Carbohydrates: 22.9 g
• Fiber: 7.1 g
• Protein: 4.4 g
• Cholesterol: 1.8 mg

Keywords: recipe, Thai food, stew, vegetables, main, dinner

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Pickled Plum.

A little goes a long way with this Crazy Hot Chili Garlic Sauce! We’re using over 40 Thai chilis in this recipe, so be ready for a super fiery, sour, sweet, and really amazing homemade Asian style hot sauce. 

This is a recipe that almost didn’t see the light of day.

You see, when I was experimenting with versions of this chili garlic sauce at home, I did a couple of taste tests along the way that had me hitting the proverbial ceiling – fanning my mouth like a cartoon character.

Why?

Well, I like spicy – but this was just absolute next level heat.

But I soon realized the error of my ways. I needed to heat it up.

It wasn’t until I had simmered the fragrant garlic and chili mixture in a pan on the stovetop that the fiery Thai chilis married perfectly with the tart vinegary and sweet notes.

Something happened in that saucepan that mellowed the harsh spice and brought it all together.

Ben took a taste and said, “It’s like sambal oelek, but better.” He then proceeded to use it on everything from eggs to white rice to pad kee mao noodles over the next week until it was gone.

Now, he’s an admitted spice junky – but when he asked for the recipe so he could replenish the stock, I realized I was on to something.

These days, we make it all the time.

Here’s hoping that this spicy, garlicky chili sauce is as popular in your house as it is in mine!

What is chili garlic sauce?

This garlic chili sauce is a riff on some of the Thai style chili sauces you’ll find used in cooking and as condiments throughout Southeast Asia.

Made of a simple fragrant mix of fresh chili peppers, garlic and shallots – a good chili sauce will tend toward having a few sweet and sour notes a bit further down the totem pole as well.

And while it is super easy to find mass produced versions (like the ubiquitous Huy Fong chili garlic sauce and sambal oelek) at most grocery stores these days, it’s also an incredibly straightforward process to make similar sauces at home for a fraction of the cost.

Plus, you can leave out all of the preservatives when making homemade chili sauce! So not only is this a great tasting sambal oelek substitute, it’s all natural.

Just have a look at this simple ingredients list!

What is chili garlic sauce made of?

With the bold and assertive spicy flavors at play, it may surprise you that making this chili garlic paste only requires you to grab a handful of ingredients.

• Chilis: Now, you can use the chili of your choice for this chili sauce recipe. I went with Thai chilis (phrik khi nu, พริกขี้หนู) because of their garden freshness and absolute FIRE. Also known as bird’s eye chilis, these tiny guys are deceptively spicy, coming in at between 50,000 to 100,000 Scoville units. By contrast, jalapeno peppers typically come in between 3,500 to 8,000 on that same scale. So you know Thai chilis bring the heat! Read more about Thai chilis here.
• Shallot: Once cooked, these tiny onions become unusually sweet.
• Garlic: No self respecting garlic sauce would be complete without its namesake ingredient on the list, right!? In this spicy garlic chili sauce, the garlic introduces a garden fresh kick and earthy pungency to the mix.
• Rice Vinegar: The clean and crisp notes rice vinegar deliver are a fantastic counterpoint to the spiciness in the chili sauce. It also happens to magnify the sauce’s sweetness, making it a more well rounded condiment from a flavor perspective. Grab rice vinegar on Amazon. 
• Kosher Salt: The salt crystals in kosher salt are rather large. Much larger than typical iodized salt. The benefit here here is that it’s difficult to oversalt your chili paste
• Sugar: A well rounded chili garlic sauce will have a touch of sweetness to offset the fiery and savory notes. I recommend coconut sugar or brown sugar (grab them on Amazon) for their more subdued sweetness.
• Vegetable Oil: This is important for texture. The oil just brings everything together.

Easy list, right?!

How to make chili garlic sauce

So, now that you have gathered all your ingredients, the cooking portion is where the rubber meets the road so to speak.

However I think you’ll be surprised by how EASY it is to make this lookalike sambal sauce!

A word of caution: WEAR GLOVES when handling the chilis. There is no wrath more hellish in the kitchen than accidentally rubbing your eye after handling Thai chilis. Trust me. Avoid at all costs. Latex or vinyl gloves will do the trick.

Simply place all your ingredients in a blender and blend until relatively smooth. Now it doesn’t need to be pureed like a soup or anything. You’ll still see flesh and seeds from the chilis.

Then transfer the blended Thai chili paste to a small pan, cover and simmer (juuuust bubbling) on low heat for around 10 minutes.

Next add a quarter cup of water and simmer for another 5 minutes.

Afterwards, just pull it off the heat and transfer to a small glass jar. Seal it up and refrigerate until you’re ready to use it!

Now, I’m the type of home-chef that likes to give things a taste at every stage along the way. It’s how I develop my flavors most of the time.

However, I’ll tell you that if you take a taste of this chili garlic sauce recipe before simmering on the stovetop, it will be shockingly spicy. There’s something about the simmer phase that really brings the vinegary sweetness to the forefront.

Don’t get me wrong, the finished sauce is still fire – but at least it won’t melt your entire face off, ha!

What’s the difference between chili garlic sauce and sambal oelek? 

To put a pretty nuanced thing into overly simplified terms, this garlic chili sauce is quite a bit more garlic forward than your typical sambal oelek.

I’d also say this chili sauce is a fair bit sweeter than sambal oelek. With its sweet notes, you almost might call it a chunky sriracha

Therefore, this homemade version it makes a great proxy for sambal oelek – and a spicier sriracha substitute.

A word of advice: When you first try it, start with a small amount and work your way up so you can see how much you’ll need to appease your own spice gods. This chili sauce is quite hot!

Should chili garlic sauce be refrigerated?

Short answer: yes.

Now, the rice vinegar and salt informally act as a natural preservatives. However, since there aren’t any industrial grade preservatives in this chili sauce (YAY!) you should definitely store it in an airtight glass jar or tupperware in the fridge.

Good news though. Even without preservatives, it lasts up to a month in the refrigerator. And, if you’re so inclined, you can keep it sealed in the freezer for up to 6 months!

That way you’ll have chili sauce on-demand when you need a little kick.

How about you? What’s your favorite spicy condiment? I’d love to hear about it in the comments.

Happy cooking, friends!

Other delicious + easy sauce and condiment recipes:

• Tonkatsu Sauce とんかつソース
• General Tso Sauce
• Tartar Sauce: Japanese and Classic American Versions
• Stir Fry Sauce – Two Time Saving Chinese Base Sauces
• Homemade Ponzu Sauce ポン酢

Plus:

• 25 Asian Side Dishes

Did you like this Chili Garlic Sauce Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Chili Garlic Sauce

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★★★★

4 from 1 review

Serve this homemade fiery chili garlic sauce with your favorite foods that always taste better with a kick!

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: about 1/2 cup
• Category: Sauce/Condiment
• Method: Blending - Simmering
• Cuisine: Thai

Ingredients

• 1½ ounces red Thai chilies, Fresno chilies, or rehydrated dried chilis, stems removed (use gloves for fresh chilies)
• 1 shallot
• 4 garlic cloves, peeled
• ¼ cup plain rice vinegar
• 1½ teaspoon kosher salt
• 1 tablespoon + 1 teaspoon coconut sugar or brown sugar
• 3 tablespoons vegetable oil, or other neutral oil

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Instructions

1. Put all the ingredients in a blender and blend until smooth.
2. Transfer to a small pot, cover and simmer on low for 10 minutes.
3. Stir and add ¼ cup water.
4. Cover and simmer for an additional 5 minutes.
5. Store in an airtight glass jar and refrigerate. The sauce will keep in the fridge for up to 1 month or in the freezer for up to 6 months.

Notes

Be sure to wear latex or vinyl gloves when dealing with any type of hot chilis!

Nutrition

• Serving Size: 1/2 tablespoon
• Calories: 29
• Sugar: 0.6 g
• Sodium: 0.4 mg
• Fat: 2.6 g
• Saturated Fat: 2.1 g
• Carbohydrates: 0.9 g
• Fiber: 0 g
• Protein: 0.1 g
• Cholesterol: 0 mg

Keywords: spicy, vegan, vegetarian, chili sauce, condiment

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Pickled Plum.

Ready for some stir fried noodle action? This Classic Pad Thai Recipe is a taste of Thailand. Best part: you can make these Thai noodles at home in 21 minutes!

Classic Pad Thai Recipe

During the time I lived and worked in Thailand, I came to a serious conclusion pretty early on:

The best pad Thai recipe is the one you’re currently eating

You see, when inhaling a delicious plate of Thai noodles from a street side food stall in Bangkok, the chances are pretty dang high that they are exceeding delicious.

And much like the New York rule that even pizza that isn’t the absolute best is still pretty good (because, c’mon… it’s pizza) – I found the same parameters to be true most of the time when it came to pad Thai in Krung Thep (Bangkok).

Unfortunately, that sweeping general assumption of quality doesn’t always apply when ordering pad Thai noodles in North America.

While I have sampled some AMAZING renditions full of authentic Thai spice – I’ve also had some gloppy, overly-sweet versions I’d rather forget.

Well good news friends!

I’ve got an easy pad Thai recipe you can make at home in about 20 minutes.

And whether you just generally love pasta – or absolutely NEED a taste of Thailand – I’m pretty sure you’re gonna love it!

What is pad Thai?

Pad Thai (ผัดไทย) is a stir fried noodle dish made with rice noodles. Flavored with fish sauce and palm sugar, pad Thai is commonly topped with things like crushed peanuts, cilantro, dried chilies and bean sprouts.

You’ll usually see proteins like dried tofu, squid or shrimp used in authentic pad thai recipes – however many Thai menus will have a chicken pad Thai on them as well.

Now, a good pad Thai will have ALL the flavors.

Sweet, sour, spicy, salty and bitter are the main flavors you expect to encounter in most Thai food recipes.

Well, there’s a little bit of magic that occurs when you bite into the perfect combination of springy pad Thai rice noodles, still smoky from the wok – seasoned with the salty tones of fish sauce, the understated sweetness of palm sugar, and the sour notes from tamarind paste (or lemon). Green onions and herbs like cilantro lend their garden fresh bite to the mix.

It’s fair to say that while you’re chewing, you’re in food nirvana!

Making pad Thai your own

My favorite part about eating pad Thai in Thailand is that your noodles arrive hot from the wok – and then you get to add condiments to make it taste your preferred way.

Yep, once served, it’s common to add things like fiery dried chilis, dried mini shrimp, a squeeze of lime, a few fried shallots, vinegar or fresh sliced thai chilis (พริกขี้หนู, phrik khi nu) in fish sauce – to suit your taste and make it truly your own!

Pad thai sauce

When gearing up to make your own pad Thai recipe at home, you may want to premix the liquid ingredients. That way you can just pour them over your noodles in the wok without having to measure on the spot.

Now you might think this pad Thai sauce is going to be crazy complex – or full of a ton of tough to find ingredients.

But it’s deceptively easy!

The lion’s share of flavor comes from three ingredients: fish sauce, palm sugar and lemon.

Wait… lemon?

Yep. You see, most pad Thai recipes call for tamarind paste to be used. And while it’s delicious, the last time I bought tamarind paste, I used it for a couple batches of pad thai – and then it just sat in the fridge for waaaay too long.

Lemon is an amazing substitute because it introduces the tart, sour pop of flavor that mimics the general effect tamarind in this homemade pad Thai recipe. And most of us have a lemon sitting around, right?!

That said, tamarind paste is wonderful – and if you have it, use it!

To make the pad Thai sauce for this recipe, I just mixed 1½ tablespoons lemon juice with 2½ tablespoons fish sauce and 2 teaspoons palm sugar.

Fish sauce (น้ําปลา, nam pla) is pretty much the salt of Southeast Asia – and is an integral ingredient in other Thai dishes like this pad kee mao recipe and this basil chicken recipe.

And when fish sauce is mixed with the subtle (almost earthy) sweetness of palm sugar and tart lemon – flavor magic ensues!

How to make pad Thai

Now, if you don’t feel entirely comfortable making shrimp pad Thai at home, here’s where I get to reassure you that this is about as easy as home cooking gets.

Seriously, you’ve got this!

To start, you’ll want to soak your rice noodles in super hot water until they are just shy of cooked through. Since we will be finishing them in the pan, we want to keep them on the al dente side. Cooking times can differ from brand to brand. Just read the label. Preparation instructions should be on the noodle package.

Get your wok or pan going over medium-high heat and add a couple tablespoons of vegetable oil and a minced garlic clove. After about a minute, add your shrimp and toss them around in the pan a few times.

At this point, push everything to one side of the pan and quickly scramble an egg.

Then, simply add your al-dente rice noodles with about 15 or so crushed peanuts and your pad Thai sauce. Toss until the noodles are evenly coated and cooked through.

Now, before turning off the heat, I like to add half a cup of bean sprouts, a tablespoon of chopped cilantro and a chopped scallion and give the whole thing a final toss in the hot wok.

Once plated, add another half-cup of fresh bean sprouts for crunch, another tablespoon of cilantro and another freshly chopped scallion on top. This not only makes the dish look colorful, but provides a raw freshness.

Serve with lime wedges, more fish sauce (if needed), dried red chilies, sriracha, etc… That way everyone can make it their own!

Pad Thai ingredients

Almost everything you’ll need to whip up this easy, classic pad Thai recipe can be found at your local grocery store.

A few of the more authentic Thai ingredients may be easier to track down at an Asian market.

Or you can always just grab them on Amazon:

• Thai Rice Noodles
• Fish Sauce
• Palm Sugar
• Tamarind Paste (you can substitute lemon juice in this recipe to keep it SUPER easy)

Is pad Thai authentic Thai food?

Pad Thai is one of Thailand’s national dishes. And with flavor this iconic, it’s easy to see why.

However, the origins of pad Thai are likely Chinese.

You see, Chinese traders are said to have introduced stir fried rice noodles to the food scene in Ayutthaya (a former Thai capital).

What followed is pretty much what historically always happens when a delicious food idea is introduced from abroad. It is subtly changed here and there to appeal to the taste sensibilities of the locale where it’s being served. The palate of the people always wins!

And through trial and error, a truly Thai noodle dish is born.

Now, for a deep dive on the popularization of modern pad Thai in the 1930s and 40s (along with a peek at how the former prime minister Phibun brought the dish into the national spotlight), check out this awesome article in The Atlantic.

Anyhow, I’d argue that, no matter the origins of pad Thai, once that delicious dish became a part of the heart and soul of the people eating it, it became a truly Thai dish.

Food is so cool that way. It shatters borders and morphs into something local, no matter where you are

What about you… What’s your favorite Thai dish? I’d love to hear about your favorites in the comments.

Happy cooking, friends!

Other delicious, easy Asian noodle recipes:

• Drunken Noodles – Pad Kee Mao
• Singapore Chow Mei Fun
• Vegan Jajangmyeon (Korean Noodles With Black Bean Sauce)
• Shoyu Ramen – 醤油ラメーン
• Easy Bihon Pancit

Plus:

• 25 Asian Side Dishes
• 27 Japanese Recipes You Can Make At Home
• 29 Tofu Recipes That Will Make You Rethink Meat

And:

• How to Write Your First Blog Post (And Get People to Read It)

Did you like this Classic Pad Thai Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Classic Pad Thai Recipe

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★★★★★

5 from 1 review

A super easy pad thai recipe that that you can make at home. Sweet, sour, spicy, salty and… well, pretty much all the flavors

• Author: Caroline Phelps
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: serves 1-2
• Category: Noodles
• Method: Stir Fry
• Cuisine: Thai

Ingredients

• 4 ounces dried rice noodles (pad Thai noodles)
• 2 tablespoons vegetable oil
• 1 garlic clove, minced
• 1 large egg
• 8 large shrimp, thawed, peeled and deveined
• 1½ tablespoons lemon juice or 3 tablespoons tamarind water
• 2½ tablespoons fish sauce
• 2 teaspoons palm sugar (optional)
• 15 peanuts, crushed
• 1 cup bean sprouts
• 2 tablespoons cilantro, chopped
• 2 scallions, chopped
• Lime wedges for serving

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Instructions

1. Soak the rice noodles in boiling hot water until al dente. You don’t want them cooked all the way since we will be cooking them in the pan as well. Follow the instructions on the package (usually between 6-8 minutes). Drain and set aside.
2. In a wok or deep pan over medium-high heat, add oil and garlic. Fry garlic for 1 minute, then add add shrimp and toss them a few times.
3. Push the shrimp to one side of the pan. Break the egg in the cleared side of the pan and scramble it by quickly stirring (about 20 seconds).
4. Add the soaked noodles along with lemon juice, fish sauce, sugar and peanuts. Stir well and cook for 2-3 minutes – until noodles are cooked through.
5. Add half of the bean sprouts, 1 tablespoon cilantro and half the scallions. Toss well.
6. Transfer to a plate and top with remaining bean sprouts, cilantro and scallions. Serve with lime wedges and more fish sauce if needed.

Notes

After serving your pad Thai, you can add dried chilies, more fish sauce, vinegar, sriracha, dried shrimp, sugar, Thai chilies – or any number of condiments to truly make it your own!

Nutrition

• Serving Size:
• Calories: 535
• Sugar: 9.1 g
• Sodium: 1803.2 mg
• Fat: 22.4 g
• Saturated Fat: 5.8 g
• Carbohydrates: 59.6 g
• Fiber: 3.2 g
• Protein: 25 g
• Cholesterol: 191.3 mg

Keywords: thai, noodles, stir fry, wok recipes, asian, better than takeout

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Classic Pad Thai Recipe
Pickled Plum.

A fiery and fragrant Drunken Noodles Recipe that tastes like proper Bangkok street-food! This simple Thai Pad Kee Mao is ready in 16 minutes from start to finish.

Eating outside in Southeast Asia is prime living!

One of my favorite things in the world is digging in at one of the street-food stalls lining a vibrant, hectic and traffic clogged soi in Bangkok.

You see, there’s an undeniable excitement when dining al fresco in a city where everyone is a foodie. Taxi drivers and bank execs belly-up, elbow to elbow at the same stall, and eat the specialty dish that particular open-air chef/proprietor is known for.

Pad Kee Mao (ผัดขี้เมา), or Drunken Noodles, has long been one of my favorites to eat in Thailand. It’s also a favorite when I’m just sitting around at home and want to introduce some delicious, spicy noodles to my tummy while working on a puzzle and streaming Bloodline on Netflix.

The deep savory, sweet and herby fragrance of the springy stir-fried noodles just screams for me to pop a Singha and go for broke!

And drunken noodles is a super easy dish to make at home. Seriously, of all the easy Thai recipes on my blog, this is one of the most glorious and satisfying in my book.

Do you have 16 minutes? Yes? Then you have plenty of time to whip up a noodle dish that tastes like a trip to Southeast Asia! No frequent flyer miles required

What are Drunken Noodles?

Drunken noodles – or pad kee mao – is a stir fried noodle dish, typically made with broad rice noodles.

Then, legions of flavor is introduced via judicious use of savory elements – namely soy sauce and fish sauce.

Aromatics like kaffir lime leaves and basil deliver a super verdant element to this Thai noodle dish. Also, there’s an understated sweetness just below the surface – typically from use of a dark, sweet Thai soy sauce.

Now, the cool thing about whipping up Thai drunken noodles at home is that it’s a food mash up of a bit of this, mixed with a tad of that.

And, much like the name implies, recipes for these savory and spicy noodles can seem a little all over the place. But there’s a reason for that!

What Does Pad Kee Mao Mean?

Theories abound as to how pad kee mao, or drunken noodles, first came to be.

My favorite is the one suggesting that the originator of the recipe came home drunk one night, whipped out the wok and made a sloppy dinner with the ingredients that were available at that late hour.

I imagine that very first mash-up of fragrant noodles really hit the spot.

It’s not often that an improvised late night meal after a few too many whiskeys becomes immortalized in the Thai food lexicon. How’s that for a lasting innovation!?

And, true or not, what really strikes me about that tale is how much a part of the true human/food experience it seems. Because, no matter how drunken noodles were actually invented, who hasn’t played around with food combinations late at night, maybe after a few glasses of wine?

I’d venture a guess that most of the casseroles we’ve eaten throughout our childhoods were once dreamed up either out of necessity, or out of an intrepid spirit to create something new by our grandmother’s neighbor’s friend’s great-aunt, twice removed – and then passed along through generations.

The only difference is scale. Aunt Ina’s Tuna Surprise isn’t on the menu when you’re looking for dinner on Seamless. But drunken noodles sure is.

Ingredients in Pad Kee Mao

• Wide rice stick noodles
• Garlic
• Fish sauce
• Dark Thai soy sauce
• Tomato
• Kaffir lime leaves
• Thai basil
• Shrimp or other protein of your choice
• Egg
• Thai chili

Depending on the depth of ingredients in your pantry, making pad kee mao at home may require a trip to your local Asian grocery store to pick up essentials.

For this drunken noodles recipe, I used wide rice-stick noodles. They soaked up the pungent sweetness brought on by the fish sauce and dark Thai soy sauce. They’re also a perfect vehicle for bits of fiery Thai chili and thinly sliced aromatic kaffir lime leaves.

If you can find Thai basil or holy basil then you should definitely use it. Otherwise, regular basil will do just fine.

I used shrimp for this recipe but, in sticking with the choose-your-own-adventure nature of the dish, you can totally use squid, tofu, or chicken as your protein.

Oh… a word on the volcanic Thai chili (Phrik Khi Nu, พริกขี้หนู): a little goes a long way! The peppers are tiny, but really pack an immense amount of heat. If you don’t like spicy, just leave them out. On the other hand, Ben is a chili fiend and devoured his already spicy drunken noodles with an extra side of sliced Thai chili soaking in a small ramekin of fish sauce.

Different strokes!

How to Make Drunken Noodles

1. Soak rice noodle in boiling hot water until they are soft (follow instructions on the package).
2. Use a wok or a large deep pan over high medium heat and add oil and garlic. Fry for a few seconds until the garlic is fragrant.
3. Add the shrimp and toss for 2-3 minutes, until they are cooked through.
4. Add the egg and stir constantly to break it and mix it with the shrimp.
5. Stir in the Thai chilis, kaffir lime leaves, tomatoe, fish sauce, and dark soy sauce, and cook for 1-2 minutes.
6. Add the rice noodles and toss them to coat with the sauce and ingredients.
7. When the noodles are hot, transfer them to a plate and top with chopped basil.

A note on rice noodles – they vary slightly from brand to brand so the instructions can vary as well. Make sure to read that package!

While one brand will suggest that you soak your noodles until pliant, another may suggest immersion in a pot full of boiling water. Trust me, no one wants hard noodles in their pad kee mao. And same goes for a gloppy, gluey mess.

I’ve found that following the package instructions to the letter usually produces a springy noodle. So, grab your specs and read that label

Drunken Noodles is fragrant Thai street-food, served at home

I’m always quite surprised at how few steps are required to make these fiery, savory noodles.

A couple of bites and I’m instantly transported to a food stall in Bangkok.

If you’re anything like me, you LOVE recipes that deliver full taste with minimal effort. And that’s where we find ourselves with this pad kee mao recipe, friends. Easy effort in the kitchen. Big BIG flavor!

Actually, any time we’re about to order Thai delivery at our place, and I find myself contemplating ordering drunken noodles vs pad thai, I’ll usually head to the kitchen. You see, if I have all the ingredients handy, I’ll probably just whip up this pad kee mao recipe and forget about delivery all together.

Like I said: EASY to make

What about you? What’s a dish you’d rather just whip up at home rather than ordering out? I’d love to hear all about it in the comments!

Other simple, delicious Thai inspired recipes:

• Thai Egg and Brussels Sprout Salad
• Vegetable Curry Noodles
• Thai Basil Chicken
• Easy Thai Red Curry
• Thai Shrimp and Cucumber Salad

Did you like this Drunken Noodles Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Drunken Noodles – Pad Kee Mao

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★★★★★

4.5 from 4 reviews

A fiery and fragrant Drunken Noodles Recipe that tastes like authentic Bangkok street-food! This simple Thai Pad Kee Mao is ready in 16 minutes from start to finish.

• Author: Caroline Phelps
• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Total Time: 16 minutes
• Yield: 3 people
• Category: Stir fry
• Cuisine: Thai

Ingredients

• 1 tablespoon vegetable or grapeseed oil
• 2 cloves garlic (minced)
• 1–2 Thai chili (finely chopped. Omit if you prefer not spicy)
• 10–12 shrimp (uncooked and removed from their shells (thawed if previously frozen))
• 2 tablespoons fish sauce
• 2 tablespoons sweet dark soy sauce OR regular soy sauce mixed with 1/2 teaspoon sugar
• 2 tablespoons water
• 1 large egg (whisked)
• 2 teaspoon kaffir lime leaves (finely chopped or substitute with 1 1/2 teaspoon finely chopped lime zest (it’s even better if you do half lemon and half lime zest))
• 1 large tomato (chopped)
• 8 ounces dry rice stick noodles
• 10–12 fresh basil leaves (hand torn)

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Instructions

1. Prepare rice noodles by following the instructions on the package. Set aside.
2. In a wok or frying pan over medium high heat, heat the oil and fry garlic for 1 minute, or until golden.
3. Add shrimp and toss for approx 2-3 minutes, until almost cooked – then add egg and stir for a couple seconds until egg starts to set.
4. Add chili, lime leaves, tomatoes, fish sauce, dark soy sauce, and water, and stir for a minute or so until the tomato is cooked and sauce is bubbling.
5. Add the rice noodles and toss until noodles are hot, evenly coated and ingredients are mixed well.
6. Turn off the heat and add basil. Toss and transfer to a plate.
7. Serve with fish and dark soy sauce so people can adjust the flavor to their liking.

Notes

This drunken noodle recipe will keep refrigerated for up to 2 days.

Nutrition

• Serving Size:
• Calories: 437
• Sugar: 2.4 g
• Sodium: 1495.6 mg
• Fat: 7.2 g
• Saturated Fat: 1.1 g
• Carbohydrates: 65.2 g
• Fiber: 1.6 g
• Protein: 24.9 g
• Cholesterol: 198.9 mg

Keywords: recipe, Asian, main

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Drunken Noodles – Pad Kee Mao
Pickled Plum.

Loaded with warming spices and the rich sweetness of coconut milk, this Thai Potato Curry Recipe is a sure hit. Flavor packed and completely vegan, this is one Thai curry you’ll definitely want to have seconds of. Ready in under 25 minutes from start to finish!

Thai Potato Curry (Vegan)

I spent quite a bit of my twenties in Asia.

Living and working in cities like Hong Kong, Singapore, Kuala Lumpur, Bangkok, Taipei and Tokyo put me at the front doorstep of all the foods I love.

If I said I was lucky to be able to eat pad kee mao one day, mee goreng the next – followed by mapo tofu, it would be quite the understatement. I had it so good!

And it was my time in Thailand that really introduced me to curry. Seriously, I was privileged to sample some of the best curries I would ever spoon over rice in Bangkok.

Whether it was a fiery green curry with shrimp and cuttlefish – or a rich red curry with fried tofu bits and lime leaves, piled high with fried shallots – I got my fill.

In fact, one of my all time favorite curry experiences was finding a roadside stall that specialized in kaeng som – or sour curry. When it comes to curry, I was spoiled for choice in Thailand .

So, the other day, while trying to conceptualize a delicious dinner for some visiting friends that would be fully plant based, my mind turned involuntarily to the warming and exciting flavors of curry.

This easy Thai potato curry is fully vegan, and delivers on the deep and complex flavors and aromas you’d expect from a curry that simmered all day. However, this delicious Thai curry won’t take all day to prepare.

In fact, if you’ve got 25 minutes, you’ve totally got time to make these vegan curry potatoes. Sound good? Let’s roll!

Three cheers for vegetarian curry!

While many of the curries I ate in Thailand contained meat, just as many were meat free. It blew my mind that, at times, vegetarian curries seemed to have even more flavor than their counterparts with meat.

And that’s because most curries get the lion’s share of their flavor from the spice mix, aromatics and liquid ingredients – not the protein.

Check out my fiery yellow curry with cauliflower recipe here to see what I’m talking about.

One of the most freeing things for a home chef is to have a few recipes in his/her back pocket that will be delicious no matter what you decide to prepare them with.

This simple Thai potato curry could actually be made with anything you have handy in your own pantry. Read on to see just how simple this plant based recipe is to make!

Potato Curry Ingredients

Now, this simple, vegan potato curry has an ingredients list that is super uncomplicated.

You’ve probably got most of the basics hanging out on your spice rack and in your pantry already. Since potatoes and onions form the bulk of the ingredients list for these simple curry potatoes, chances are you’re already pretty much set!

Coconut milk is sold at just about every grocery store these days – but if you can’t find it there, it’s easy to pick up online. And, since we’re not using Thai curry paste as a flavor agent, the heavy lifting falls to a basic curry powder.

If you’re like me and prefer to shop on the couch in your PJ’s, you can just grab the flavoring ingredients for this vegan curry recipe on Amazon:

• Coriander Powder
• Coconut Milk
• Soy Sauce
• Kosher Salt
• Curry Powder

Now, let’s get to the fun part: cooking and eating!

How to make potato curry

Even though the end result will taste like a complex curry, this simple potato curry is an absolute breeze to make. Most of the 25 minutes is standby time, as you wait for the potatoes to cook anyway. It’s easy peasy!

First, get a pot going over medium-high heat and add your vegetable oil. Once hot, add your garlic, ginger and coriander powder and cook for about a minute. Keep stirring! Garlic can burn in the blink of an eye – so be sure to keep it moving around the pan

Next, add your coconut milk and stir so the semi-sweet, richness becomes infused by the fragrant garlic and ginger. YUM!

Then, add your peeled and cubed potatoes, soy sauce, sugar, salt and curry powder to the pan. Stir and bring this mixture to a boil.

Now, simply add your vegetable broth – and once that’s boiling just add your thinly sliced onions. Cover and simmer that pot of Thai infused goodness for about 15-20 minutes.

Once your potatoes are cooked through, you’re all set! It’s the absolute perfect potato curry for rice.

Ladle it over jasmine rice and watch your hungry diners tear into it with abandon. It’ll likely disappear in less time than it took to make – but, hey, that’s a good thing!

If you do happen to have leftovers, this vegan Thai potato curry recipe will last in the fridge for 2-3 days.

And, just like with chili and stews, there are people that say curry tastes better as leftovers the next day! What do you think? When it comes to curries and stews do you like them better the next day? Let me know in the comments!

So, how does this vegan curry recipe taste?

Truth time: before I completed this curry, I had a moment of uncertainty.

You see, most Thai recipes get a fair amount of their savory flavor from fish sauce. It’s a taste I truly love – so I wondered if omitting it to make this potato curry a truly vegetarian recipe was such a good idea.

Well, lemme tell ya, I shouldn’t have worried!

The soy sauce and vegetable broth I used instead does a wonderful job of representing the savory side of this multifaceted and dexterous flavor profile.

The salty elements are tempered by a perfectly delicate sweetness from the coconut milk – and the bouquet of ginger, garlic and coriander powder bring a garden fresh element of verdant heat.

But, I’ll say it again – the star of the day comes from one of the simplest, grocery-store-bought jars on my spice rack: curry powder.

The warming, savory and earthy balance in this vegan potato recipe can be attributed to that lovely little spice mix.

What is curry powder?

It’s a pretty common thing for Thai and Indian families to have a closely guarded family secret for blending all sorts of spices together to make the perfect curry. And, after a mind-blowingly delicious dinner, if you asked for the recipe, you might be met with stony silence. Or more likely, the subject would be politely changed

Now, while there are obviously amazing hand mixed, artisanal curry blends you can track down, today I’m talking about simple store bought curry powder for busy home chefs like you and me.

And an oversimplification of a very complex thing is that most store bought curry mixes have a blend of warming spices like turmeric, cumin, coriander, cayenne, cloves, black pepper and powdered ginger, etc.

The resulting flavors of those spices together is a complex mélange of savory, sweet and earthy – with warm (but not truly spicy) notes.

And, while these spices together produce some of the flavors we’ve come to love in Southeast Asian and Indian dishes, the truth is that curry powder was not invented in a place like Thailand.

Curry powder is a Western invention – likely British.

So – yes, the taste of this potato curry recipe is Thai because of the spice blends in use. However, that store bought jar of curry powder you picked up at the corner market has its origins much closer to home.

But, hey – this potato curry also had Ben running into the kitchen for a second helping, singing, “show me the curry,” over and over.

So, regardless of provenance, it was a hit!

Other simple, delicious Thai curry recipes:

• Thai Green Curry Recipe
• Thai Vegetable Curry Soup
• Red Curry Coconut Soup Recipe
• Easy Thai Red Curry Recipe
• Thai Yellow Curry With Cauliflower

Did you like this Thai Potato Curry Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Thai Potato Curry (Vegan)

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★★★★★

5 from 10 reviews

This is an easy vegan Thai potato curry recipe.

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 4 people
• Category: curries
• Method: stove top
• Cuisine: Thai

Ingredients

• 2 tablespoons vegetable oil (or other neutral oil)
• 2 garlic cloves (minced)
• 1 tablespoon ginger (peeled and finely chopped)
• 1/2 teaspoon coriander powder
• 1 cup organic coconut milk
• 8 ounces potatoes (peeled and cut into 1-inch cubes)
• 2 tablespoons soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt
• 1 tablespoon curry powder
• 1/2 cup vegetable broth
• 8 ounces onions (thinly sliced)

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Instructions

1. In a medium sized pot over medium-high heat, add oil, garlic, ginger and coriander powder.
2. Cook for 1 minute while stirring, until garlic becomes fragrant.
3. Add coconut milk and stir – then add potatoes, soy sauce, sugar, salt and curry powder. Stir and bring to a boil.
4. Add vegetable broth and bring back to a boil.
5. Add onions, stir, cover and simmer for 15-20 minutes, until potatoes are tender. Serve with rice.

Nutrition

• Serving Size:
• Calories: 221
• Sugar: 4.4 g
• Sodium: 856.4 mg
• Fat: 15.9 g
• Saturated Fat: 11.9 g
• Carbohydrates: 19 g
• Fiber: 3.3 g
• Protein: 3.7 g
• Cholesterol: 3.5 mg

Keywords: recipe, thai food, curry, vegan, plant based, vegetarian, meatless,

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Thai Potato Curry (Vegan)
Pickled Plum.

My favorite orange-colored tea! Thai iced tea is sweet, creamy and oh so refreshing! No wonder why it’s become such an iconic summer drink and the good news is, it’s very easy to make!

When I lived in Bangkok my two favorite drinks were lime soda (soda water with fresh lime juice and sugar syrup) and Thai iced tea, which is called cha yen in Thai.

I must have drank gallons and gallons of these sweet beverages during my 6 months in Bangkok.

While lime sodas were mostly for days on the beach in Phuket, Thai iced teas were for the city when I would do my shopping in crowded street markets. In southeast Asia, it’s served in small clear plastic bags tied with a red string that you wrap around your wrist and drink through a straw. To me, cha yen is the street food/drink version of pad thai – cheap, delicious and best when it’s kept simple.

What is Thai Iced Tea?

Thai tea is a creamy orange-colored beverage made with black tea, water or orange blossom water, coconut milk or whole milk, and sweetened with sugar and/or condensed milk. It’s served cold in a tall glass or a plastic bag with crushed ice and can also be topped with evaporated milk.

It’s very similar to English tea in that it’s made with black tea, is sweet and creamy.

How Much Caffeine Does a Glass of Thai Tea Contain?

One cup of Thai milk tea roughly contains 20-60 mg of caffeine. The reason why the answer is vague is because the tea is diluted in water, milk and ice cubes, so it’s difficult to gage exactly how much caffeine a cup contains. The more diluted it gets, the lower the amount of caffeine.

To give you an idea of how much it is, one cup of coffee contains approximately 95 mg of caffeine. So no matter how strong your Thai tea is, it’s still relatively low in caffeine compared to coffee.

How to Make Thai Iced Tea

1. You will need black tea in the form of tea bags or loose leaves. Buy the strongest black tea bags you can find such as Assam or Ceylon tea, or get Pantai’s Thai Tea Mix brand which are loose/shredded leaves especially made for Thai iced tea. Both options work well and taste really good.
2. Bring a pot of water to boil, add your tea and lower the heat to a simmer. Cover and steep for 20 minutes and don’t worry about the tea tasting bitter – this process is different than making regular tea since we’ll be adding a lot of sweetness to it.
3. Remove the tea bags or strain your tea in a large bowl with a sieve to remove the leaves. Transfer the tea to a pitcher, stir in the condensed milk (or sugar and coconut milk or whole milk) and refrigerate until chilled.
4. Serve the tea in tall glasses with ice cubes and if you want to dress it up, a few mint leaves or a cinnamon stick.

What is Condensed Milk?

Condensed is milk that’s been evaporated and sweetened with sugar. It’s that delicious sticky, off-white, glue-looking syrup that’s sold in a can. It’s extremely popular in Southeast Asia and Central America in desserts (tres leches) and drinks (Vietnamese coffee), and many people, including myself, love to spread it on toast.

What is Evaporated Milk?

Evaporated milk is milk that’s been boiled until it becomes thick like cream. The same cooking process as condensed milk is used except that there’s no sugar added. The consistency is also different so it’s important not to confuse the two when you are following a recipe.

Calories in Thai Iced Tea

1 cup of this Thai iced tea recipe contains approximately 196 calories but I’ve read that some recipes can contain as much as 300 calories per cup.

Clearly, this is not a super healthy recipe. While there are a myriad of health benefits to reap from drinking tea, sipping on cha yen means you are also guzzling lots of fat and sugar.

Moderation is key here. Enjoy occasionally and always order a small size.

Thai Style Meal

That’s it for this lesson! Now you know how to make Thai tea from scratch.

Thai cuisine is one of the best cuisines in the world. Unfortunately, here in America it tends to be too sweet and lacking in depth of flavor. Learning to make it yourself is a great way to really taste the authentic flavors of this beautiful Southeast Asian country.

Here are some easy and quick authentic Thai recipes you will fall in love with:

• Classic pad Thai
• Pad kee mao (drunken noodles)
• Thai coconut soup (tom ka)
• Thai green curry
• Mango sticky rice
• Thai peanut sauce

Did you like this Thai Iced Tea Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!

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Thai Iced Tea Recipe

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★★★★★

5 from 1 review

This is a traditional summer Thai iced tea recipe you can make with only 3 ingredients! Sweet, cold and so refreshing!

• Author: Caroline Phelps
• Cook Time: 7 minutes
• Total Time: 7 minutes
• Yield: 5 cups
• Category: Drinks
• Cuisine: Thai

Ingredients

• 5 cups water
• 8  black tea bags or about 1 cup Pantai’s Thai Iced Tea Mix
• 1 cup condensed milk
• Ice cubes
• mint leaves or cinnamon sticks (for garnish)

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Instructions

1. Boil water and add tea bags.
2. Lower heat and simmer for 20 minutes, until tea is very strong.
3. Transfer hot tea to a pitcher or bowl and add condensed milk. Stir well and refrigerate until cold.
4. Serve this Thai iced tea recipe with ice cubes and top with mint leaves or cinnamon stick (optional).

Notes

Thai iced tea will keep refrigerated in a pitcher for up to 5 days.

Nutrition

• Serving Size:
• Calories: 197
• Sugar: 33.3 g
• Sodium: 87.2 mg
• Fat: 5.3 g
• Saturated Fat: 3.4 g
• Carbohydrates: 33.3 g
• Fiber: 0 g
• Protein: 4.8 g
• Cholesterol: 20.8 mg

Keywords: recipe, beverage, summer drink

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Thai Iced Tea (ชาเย็น) – How to Make it
Pickled Plum.

This is a delicious recipe for Thai peanut sauce that’s perfect for chicken and beef satay, veggies and noodles. While being both sweet and savory, this peanut sauce is also packed with aromatic spices and a hint of curry. Scroll all the way down to watch the video on how to make peanut sauce. It’s the best!

After a full week of blogging plus traveling to Chicago for more work over the weekend, I have to say I’m feeling pretty wiped out and in desperate need of R&R.

My plans for the next day are to catch up on my favorite TV shows, drink some wine and do as little cooking as possible. When I feel tired I stay away from complicated recipes that have lots of steps and instead opt for simple dishes that are grilled or slow cooked.

This weekend I thought I would make a Thai peanut sauce for a satay dinner since it’s easy, healthy and ready to serve in no time!

Homemade Peanut Sauce Vs Store-Bought Peanut Sauce

You are probably wondering why I would go through the trouble of making my own peanut dipping sauce from scratch when I could just grab a bottle at the store.

The reason is because I find the store-bought versions way too sweet and gluey thick in texture. Plus, after having spent almost a year in Thailand I can tell you that authentic Thai peanut sauce is much more complex in flavor.

And it isn’t really that sweet.

So today I’m sharing with you a peanut sauce recipe that’s very close to what you would find in a restaurant in Bangkok. It requires a few ingredients put the preparation is very easy and quick!

How To Make Peanut Sauce

A good Thai peanut sauce (also called satay sauce) is aromatic, a little smoky and has that pungent element that many Southeast Asian dishes have.

It’s complex in flavor and just as savory as it is sweet. My version may not be 100% traditional but it’s pretty close to the real thing. And it’s so good that you will want to drink it!

You will need:

• Turmeric powder
• Chili powder
• Ground cumin
• Coriander seeds
• Minced garlic
• Minced ginger
• Thai chili
• Tamarind paste
• Smooth peanut butter
• Coconut milk

Start by toasting the turmeric powder, chili powder, cumin, and coriander seeds in a pan over medium heat, until the spices are fragrant (until you can smell them). Turn the heat off and transfer them to a mortar or a spice grinder.

Making the Paste

If you are using a mortar, add the garlic, ginger and chili and use a pestle to crush the ingredients until a paste forms. Add the remaining ingredients – except the coconut milk – and mix well.

If you are using a spice grinder like I am, add all the ingredients – except for the coconut milk – and pulse until smooth. I prefer this method because it’s faster and requires little to no energy.

Add the paste and coconut milk to a pot over low heat and whisk until the paste dissolves. That’s it!

You can serve it hot or cold (I personally think room temperature is best) as a dipping sauce to satay skewers or as a sauce for noodles or summer rolls.

I love it when a meal can be made quickly without having to compromise on quality, nutrition and taste. Grilled vegetables such as red bell peppers, asparagus, carrots, cauliflower, zucchini and mushrooms are already so flavorful they only need a few minutes on the grill to shine.

Peanut Butter and Soy Sauce

While many satay sauces use soy sauce as an ingredient, I prefer to skip it as I’m not a huge fan of the flavor combination. You could add a dash of soy sauce to this recipe if you really wanted, I tried and it wasn’t bad at all.

It was actually pretty good but I like it better without it.

Thai Peanut Sauce Without Coconut Milk

For those who have an aversion to anything coconut, you can swap coconut milk for unsweetened almond milk or oatmeal milk. You may also do 50/50 milk and water if you find the taste of almond or oatmeal milk too overwhelming.

How Long Peanut Sauce Is Good For

Peanut sauce should keep for about 1 week refrigerated and kept in an airtight storage container.

How to Freeze Thai Peanut Sauce

If you have a lot of leftovers I recommend freezing your peanut dipping sauce since it freezes really well! You can either keep it in an airtight microwavable storage container or use an ice cube tray. This is great if you are living by yourself or like to use just a little at a time. I would suggest using an ice cube tray that comes with a lid to keep the sauce from accumulating freezer frost at the top.

Reheat on low heat in a pot or microwave on medium for 10-20 seconds at a time.

Thai Peanut Sauce Noodles

Now that you have an awesome peanut sauce recipe, why not use it next time you make a Thai noodle dish?

Add your favorite chopped vegetables such as shredded red cabbages, carrots, cucumber, red and green bell peppers and toss in the noodles and sauce for a super colorful dinner.

This sauce is a lot thinner than your average Asian peanut sauce so you can also use it as a dipping sauce for noodles, like the Japanese tsukemen dish. As I previously mentioned, this sauce is so delicious you will want to use it on everything! DIY peanut sauce for the win!

ทานให้อร่อยนะครับ/คะ (tahn hai aroy na krub/ka). Enjoy your meal!

Other tasty and easy Thai recipes:

• Classic pad thai
• Thai green curry
• Drunken noodles (pad kee mao)
• Thai coconut soup (tom ka)
• Mango sticky rice

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Thai Peanut Sauce

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Serve this creamy and nutty dipping sauce at your next satay dinner

• Author: Caroline Phelps
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 cups
• Category: Sauces
• Cuisine: Thai

Ingredients

For the paste:

• 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon coriander seeds
• 1 clove garlic (chopped)
• 1 teaspoon ginger (peeled and grated)
• 1 Thai chili (chopped)
• 2 teaspoon tamarind paste
• 2 tablespoons smooth peanut butter

Remaining ingredient:

• 400ml coconut milk

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Instructions

1. In a small pan over medium heat, add turmeric powder, chili powder, ground cumin and coriander seeds. Cook until fragrant, about 1 minute.
2. Turn the heat off and transfer the spices to a spice grinder, small blender or pestle and mortar. Add the remaining ingredients for the paste and blend.
3. In a small pot over medium heat, add coconut milk and paste and whisk until the past has dissolved. Heat the coconut milk until hot (but not bubbling) and transfer to a bowl.
4. Serve the Thai peanut sauce with vegetables and skewers or use it as a sauce for a stir fry. It’s delicious over rice!

Notes

This Thai peanut sauce will keep refrigerated for up to 3 days.

Nutrition

• Serving Size: 1/2 cup
• Calories: 73
• Sugar: 1.8 g
• Sodium: 59.6 mg
• Fat: 5.9 g
• Saturated Fat: 2.3 g
• Carbohydrates: 3.6 g
• Fiber: 0.6 g
• Protein: 2 g
• Cholesterol: 0 mg

Keywords: recipe, dipping sauce, condiment, vegan, vegetarian

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