Thai recipes : 

Northern Thai Salad Recipe

Serves : 4

Preparation time : 10 minutes

Cooking time : 10 minutes

Northern Thai Salad Ingredients

- 250 gram mung bean vermicelli

- 2 tablespoons sunflower oil

- 4 garlic cloves, crushed

- 175 gram minced pork

- 2 teaspoons caster sugar

- 125 gram cooked, peeled prawns

- 2 shallots, finely sliced

- 2 tablespoons fish sauce

- 1 tablespoon lime juice

- 2 small red chillies, finely chopped

- 2 small green chillies, finely chopped

- 3 tablespoons roasted peanuts, chopped, plus extra to serve

- 2 tablespoons chopped coriander leaves

Northern Thai Salad Directions

1. Soak the vermicelli in warm water for about 7 minutes. Drain well and using a pair of scissors, snip them into shorter lengths.

2. Heat the oil in a frying pan and lightly brown the garlic. Add the pork, crumbling and breaking up the meat until it has separated and is cooked through. Add 1 teaspoon of the sugar and mix together.

3. Remove from the heat and stir in the noodles, prawns, shallots, fish sauce, lime juice, the remainder of the sugar, chillies, peanuts and coriander.

4. Toss the ingredients together and serve in heaped portions, garnished with spring onions, red chilli, coriander leaves and the extra chopped roasted peanuts.

For northern Thai Salad with mushrooms

1. Replace the minced pork with 200 gram mixed oyster and shiitake mushrooms, cut in half if large and the hard stalks removed and 25 gram dried black fungus.

2. Soak the fungus in boiling water for 5 minutes or until soft and then drain.

3. Remove and discard any hard stalk. Add the mushrooms to the pan after the garlic has lighly browned. Stir-fry for 4 minutes or until cooked and slightly dry.

Thai recipes : 

Fish Salad with Lemon Grass Recipe

Serves : 4

Preparation time : 20 minutes

Cooking time : 20 minutes

Fish Salad with Lemon Grass Ingredients

- 1 tablespoon sunflower oil

- 625 gram mackerel or whiting, gutted, scored with a sharp knife 4 times

- 1/4 teaspoon sea salt

- 1/4 teaspoon ground black pepper

- stalks lemon grass, finely sliced

- 5 shallots, finely sliced

- 3 spring onions, finely sliced

- 3 cm piece of fresh root ginger, peeled, finely shredded

- 4 kaffir lime leaves, finely shredded

- 1/2 handful of mint leaves

- 2 1/2 tablespoons light soy sauce

- 4 tablespoons lime juice

- 1 long red chillies, stemmed, deseeded, finely chopped

- mixed salad leaves, to serve

Fish Salad with Lemon Grass Directions

1. Line a baking sheet with foil, then drizzle and rub all over the surface with a little oil. Rub the fish with oil, salt and pepper and place on the baking sheet.

2. Bake in a preheated oven, 180C or 350F, Gas Mark 4, uncovered for 20 minutes or until the fish is cooked. Remove the heads and all the bones. Break the fish, including the skin into bite-sized chunks and put these in a mixing bowl.

3. Mix with the lemon grass, shallots, spring onions, ginger, kaffir lime leaves, mint leaves, soy sauce, lime juice and chillies. Taste and adjust the seasoning. Divide among 4 serving plates next to a pile of mixed salad leaves.

For tuna salad with lemon grass Directions

1. Replace the whole fish with 500 gram very fresh tuna steak and omit the sunflower oil, salt, kaffir lime leaves and mint leaves.

2. Chill the tuna in the refrigerator for 3 hours, then finely dice it. Mix with the pepper, lemon grass, shallots, spring onions, ginger, soy sauce and 2 tablespoons lime juice.

Thai recipes :

Corn Fritters Recipe

Serves : 4

Makes : 8

Preparation time : 12 minutes

Cooking time : 6 minutes

Corn Fritters Recipe Ingredients

- 475 gram can sweetcorn kernels

- 3 garlic cloves, halved

- 1 coriander root, sliced

- 1 small red or green chilli, roughly chopped

- 1 spring onion, finely chopped

- 75 gram rice flour or plain flour

- 1 teaspoon salt

- 1 teaspoon ground black pepper

- about 750 ml sunflower oil, for deep-frying

Corn Fritters Recipe Directions

1. Drain the sweetcorn and make the sweetcorn liquid up to 50 ml with water. Put the sweetcorn kernels in a mixing bowl and set the measured liquid aside.

2. Blend the garlic, coriander root and chilli briefly in a blender or food processor.

3. Add the blended mixture to the sweetcorn kernels with the spring onion, flour, measured 

liquid, salt and pepper. Mix thoroughly to a thick consistency.

4. Heat the oil for deep-frying in a wok and drop in the mixture, 1 tablespoonful at a time. 

Cook in batches for 6 minutes until golden, remove from the oil and drain on kitchen paper. 

Repeat until all the fritters are done, then arrange them on a plate.

5. Serve hot, with Sweet Chilli Sauce.

For cucumber relish Directions

1.to serve as an accompaniment, mix 3 tablespoons rice wine vinegar with 1 tablespoon clear honey or sugar and 1/4 teaspoon sea salt. If using sugar, mix until it has dissolved, and set aside. You can do this an hour ahead and the sugar will be dissolved and ready to use.Quarter and finely slice a 7 cm length of cucumber. Peel and finely slice 1 small carrot and 1 shallot. Remove the stem from 1/2 long red chilli, then deseed and finely slice it.Combine all the vegetables with the rice wine vinegar mixture in a bowl. Let it mingle and soak through for 30 minutes before serving.

Thai recipes :

Steamed wontons Recipe

Serves : 4

Makes : 16

Preparation time : 15 minutes

Cooking time : 30 minutes

Steamed wontons Recipe Ingredients

- 16 wonton sheets

- a little sunflower oil

Filling

- 6 raw prawns

- 125 gram minced pork

- 40 gram onion, chipped

- 2 garlic cloves

- 5 water chestnuts

- 1 teaspoon palm or light muscovadu sugar

- 1 teaspoon light soy sauce

- 1 egg

Steamed wontons Recipe Directions

1. Make the filling by preparing the prawns and blending all the ingredients in a blender or 

food processor.

2. Put 1 heaped teaspoonful of the filling into the centre of a wrapper, placed over your thumb and index finger. As you push the filled wrapper down through the circle you fingers form, tighten the top, shaping it but leaving the top open. Repeat this process with all the 

wrappers.

3. Put the filled wontons on to a plate and place the plate in a steamer. Drizzle a little oil 

on top of the wontons, put the lid on and steam for 30 minutes.

4. Serve the wontons hot or warm, with a dipping sauce such as sweet chilli sauce.

For homemade sweet chilli sauce Directions

1. to serve as an accompaniment, take 3 red chillies, each about 12 cm long, remove the stems, deseed and roughly chop them. Using a pestle and mortar or a small blender, pound or blend the chillies into a rough paste. In a small saucepan, boil 50ml white vinegar, 50 gram sugar and 1/2 teaspoon sea salt over a medium heat for 7 minutes or until the mixture forms a thick syrup. Spoon the chilli paste into the syrup. Cook for 3 minutes, then pour into a serving bowl and sprinkle over with a few coriander leaves.

Thai recipes : 

Son-in-law eggs Recipe

Serves 4

Preparation time : 10 minutes

Cooking time : 40 minutes

Son-in-law eggs Ingredients

- 6 large eggs

- Sunflower oil, for deep-frying

- 2 dried red chillies, about 12 cm long, cut into 1 cm piece, deseeded

- 125 gram shallots, finely sliced

- 2 tablespoons fish sauce

- 4 tablespoons tamarind puree or 2 tablespoons lime juice

- 150 gram coconut, palm or brown sugar or 10 tablespoons clear honey

Son-in-law eggs Directions

1. Boil the eggs in a saucepan of water, lower the heat and simmer for 8-10 minutes. Drain, 

then crack the shells slightly and cool under cold running water. Peel off the shells.

2. Heat about 7 cm of oil in a wok over a medium heat. The oil is ready when a slice of shallot sizzles when dropped into it. Deep-fry the chillies for a few seconds to bring out the flavour. Drain on kitchen paper.

3. Deep-fry the shallots for 8 minutes until golden brown and crispy. Remove and drain. Lower each egg into the same hot oil and deep-fry for 6-10 minutes or until browned. Remove and drain.

4. Remove the oil from the wok and add the fish sauce, tamarind puree or lime juice and sugar and stir for 6 minutes or until the sugar has dissolved. Taste and adjust the seasoning.

5. Halve the eggs lengthways and arrange them with the yolk upwards in a serving bowl. Spoon the sauce over them and sprinkle with the crispy shallots and chillies.

6. For stars-in-the-sky, instead of deep-frying hard-boiled eggs, use raw eggs and cook them one at a time in a nonstick frying pan with a little oil. Splash oil over th e egg during 

cooking and pan-fry for 4 minutes or until the white has lightly browned and the yolk is 

slightly firm. Arrange an egg on each plate and add the sauce, shallots and chillies as above.

Thai recipes :

Green Papaya with chilli & lime recipe

Serves 1

Preparation time : 10 minutes

Green Papaya with chilli & lime Ingredients

- 1 garlic clove

- 25 gram roasted peanuts

- 125 gram green papaya, finely shredded

- 25 gram green beans, cut into 2.5 cm lengths

- 1 teaspoon ground dried shrimp

- 1 small bird's-eye red chilli

- 1 tablespoon clear honey

- 1/2 tablespoon fish sauce juice and rind of 1/2 lime

- 2 cherry tomatoes

Green Papaya with chilli & lime Directions

1. Use a wooden pestle and clay mortar to pound the garlic. Add the peanuts and pound roughly with the garlic. Add the papaya and pound softly, using a spoon to scrape down the sides, turning and mixing well.

2. Add the green beans and ground shrimp and keep pounding and turning to soften these 

ingredients. Add the chilli, honey and fish sauce, then add in the lime juice and add the lime 

rind to the mixture. Light pound together for another minute.

3. Add the tomatoes and lightly pound for another minutes. As the juice comes out, pound more gently so the liquid doesn't splash. Taste and adjust the seasoning. it should be a balance of sweet and sour with a hot taste.

4. Spoon the papaya saland and all the juices on to a serving plate.

5. For mixed vegetables with chilli & lime, replace the papaya and beans with 150 gram carrot and cabbage, finely shredded. Use 1 tablespoon coconut sugar, palm sugar or honey. Vegetarians can omit the ground shrimp and use light soy sauce instead of fish sauce, but the food will become slightly darker as a result

Thai recipes : 

Spring rolls Recipe

Serves 4

Makes : 50 pieces

Preparation time : 1 hour

Cooking Time : 30 minutes

Spring rolls Recipe Ingredients

- 50 gram mung bean vermicelli

- 1/2 handful dried black fungus

- 1 1/2 tablespoons plain flour

- 6 tablespoons water

- 1 1/2 tablespoons sunflower oil

- 4 garlic cloves, finely chopped.

- 125 gram minced raw prawns

- 50 gram carrots, finely shredded

- 50 gram frozen peas, defrosted

- 50 gramfrozen sweetcorn kernels, defrosted

- 150 gram bean sprouts

- 1 cm piece of fresh root ginger, peeled, finely grated

- 1 1/2 tablespoons light soy sauce

- 1/4 teaspoon ground white pepper

- 200 gram pack spring roll sheets, 12 cm square

- sunflower oil, for deep-frying

Spring rolls Recipe Directions

1. Soak the vermicelli in hot water for 5 minutes or until soft. Drain ad cut with a sharp knife to shorten the noodles.

2. Soak the black fungus in boiling water for 4 minutes until soft, then drain. Remove, discard the hard stalks and finely chop.

3. Mix the flour and water in a small saucepan until smooth. Stir and cook over a medium heat for 3 minutes or until thick.

4. Heat 1 1/2 tablespoons of oil in a wok and lightly brown the garlic. Add the prawns, 

vermicelli, soaked fungus, carrots, peas, sweetcorn, bean sprouts, ginger, soy sauce and pepper and cook for 5 minutes. Taste and adjust the seasoning. Allow to cool.

5. Place a few spring roll sheets on a work surface. Spoon 2 teaspoons of the filling along the side nearest to you. Bring the edge up, then roll it away from you a half-turn over the 

filling. Fold the sides into the centre, then wrap and seal the join tightly with flour paste 

and lay on a tray. Repeat with the rest.

6. Heat 5 cm of oil in a wok over a medium heat. Deep-fry small batches for 10 minutes until crispy. Drain on kitchen paper. Serve hot or warm, with Sweet Chilli Sauce.

Directions for vegetarian spring rolls

1.Omit the prawns, use 100 gram vermicelli and include an extra 50 gram bean sprouts or finely sredded cabbage. Add all the ingredients after the garlic has lightly browned and become fragrant.

Thai recipes : 

Chicken Satay Recipe

Serves 4

Makes : 40 sticks

Preparation time : 30 mins

Cooking Time : 40 mins

Chicken Satay Ingredients

- 5 garlic cloves, roughly chopped

- 4 coriander roots and stalks, roughly chopped

- 3 shallots, roughly chopped 2.5 piece of fresh root ginger, peeled and thinly sliced

- 1 tablespoon ground coriander

- 1 tablespoon ground cumin

- 1 tablespoon ground turmeric

- 1 tablespoon curry powder 400ml can coconut milk

- 1 1/2 tablespoons fish sauce

- 50 gram coconut, palm or brown suger or 4 tablespoons clear honey

- 4 tablespoons sunflower oil

- 1 1/2 teaspoons sea salt

Chicken Satay Directions

1. Cut the chicken into slices and put them in a bowl.

2. Use a pestle and mortar or a small blender to pound or blend the garlic, coriander roots, shallots and ginger to a paste. Mix with the chicken, along with rest of the marinade ingredients. Cover and leave to marinate in the refrigerator for a minimum of 4 hours, but preferably overnight.

3. Thread the chicken pieces on to bamboo skewers that have been soaked in water for 30 minutes, leaving some space at either end. Place them under a hot grill for about 4-5 minutes on each side or until the chicken is cooked through and very slightly charred. Turn frequently, brushing the marinade over th meat during cooking

4. Serve hot or warm with chopped raw onion and chunks of cucumber and a peanut sauce.

Directions For homemade peanut sauce

1. heat 1 1/2 tablespoons of oil in a saucepan and stir-fry 1 tablespoon red or massaman curry paste for 4 minutes or until fragrant.

2. Add 200 ml coconut milk, 200ml vegetable stock, 1 1/2 oz sugar, 1 1/2 tablespoons light soy sauce, 3 tablespoons tamarind puree or 1 tablespoon lime juice, 150 gram roughly chopped roasted peanuts and 15 gram dried breadcrumbs and stir together.

3. Taste and adjust he seasoning, using a little more sugar, light soy sauce, tamarind puree or lime juice if necessary. If the sauce is too thick before serving, add a little milk.

Thai Recipes : 

Quick Thai Basil Rice Sticks with Shrimps Recipe

Serves 4

Preparation time : 10 mins

Cooking Time : 10 mins

Ingredients

4 tablespoons oil

225 grams shrimps, shelled and deveined

3 cloves garlic, minced

450 grams fresh wide rice noodles or 300 grams dried rice sticks

1 tablespoon thick sweet soy sauce

2 tablespoon fish sauce

1 tablespoon oyster sauce

20 basil leaves

225 grams bean sprouts, cleaned and rinsed

2 dried chilies, crushed (optional)

Directions

1. If using dried rice sticks, soak for 20 minutes in water, drain and set aside.

2. Heat I tablespoon of the oil in a large work over medium heat and stir-fry the shrimps for 1 to 2 minutes, or until the shrimps turn pink. Remove the shrimps and set aside.

3. Add the remaining oil to the pan and increase the heat to high. Add the garlic and cook for 20 seconds, then add the noodles and stir-fly for 2 to 3 minutes, Stir in the thick sweet soy sauce or normal soy sauce and brown sugar. Return the shrimps to the pan and stir in the fish sauce, oyster sauce, basil, bean sprouts and chilies. Place on a serving platter. Serve hot.

Thai Recipes : 

Stir-Fried Rice Sticks with Vegetables

Serves 4

Preparation time : 10 mins

Cooking Time : 10 mins

Ingredients

3 tablespoons oil

3 cloves garlic, minced

1/2 255 grams beef, pork or chicken, thinly sliced

1/2 225 grams dried rice stick noodles,soaked in water 20 minutes and drained

1/2 cup chicken stock

2 cups cabbage, shredded

1/2 225 grams bean sprouts, cleaned

1 cup broccoli, or bok choy, chopped

2 scallions, cut into 2cm lengths

1/4 cup Sweet-sour Chili Dip

Sauce Ingredients

1 tablespoon yellow bean paste

1 tablespoon fish sauce

1 tablespoon thick soy sauce

1 tablespoon oyster sauce

1 teaspoon sugar

Directions

1. To make the Sauce, combine the ingrodicate in a small bowl and set aside

2. Heat the oil in a work over medium-high heat. Stir-fry the garlic until light brown, 2 to 3 minutes. Add the meat and stir-fry until it cooks through 2 to 3 minutes.

3. Add the noodles and the Sauce. Stir to mix well. Add the stock and all the vegetables Stir-fry until noodles are moist and soft, about 3 minutes.

4. Spoon the mixture onto a serving platter. Serve with Sweet-sour Chili Dip, as desired.

Serves 4

Preparation time : 10 mins

Cooking Time : 10 mins