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Thai Food Recipes

As exotic as Thai food tastes and as expansive as your typical Thai restaurant’s menu is, Thai food is not particularly difficult to prepare.  In fact, Thai food recipes are quite straightforward (provided you can get the proper ingredients or suitable substitutes.  Although many Thai ingredients may be difficult to obtain outside of Thailand, many recipes indicate substitutes and with some experimentation you may find a creative substitute that makes the dish a unique creation of your own.  Armed with the ingredients and a recipe, the only other things you should have are the proper instruments, such as a wok and a mortar and pestle (if you wish to make your own chili paste or spicy salad.) Browse Popular Recipe of Thai Culinary from the list below

Thai-Licious: Pad See Ew


  • 1 lb. Flat rice noodles
  • 1 lb. Chinese broccoli
  • 1 lb. Shrimps
  • 1 Egg
  • 1 tsp. Vinegar
  • 2 tbsp. Vegetable Oil
  • 2 tbsp. Black sweet soy sauce
  • 1 tbsp. Sugar
  • 1 tbsp. Oyster sauce
  • 1 tbsp. Soy sauce


1. Soak the flat rice noodles with hot water. Wait until becomes soft or about 10-15 minutes. Rinse & drain.

2. Prepare wok with 2 tbsp. of vegetable oil, use medium heat. Wait until the pan becomes hot, then add the flat rice noodles. Sauté the noodles with the wok for fragrance, then add 2 tbsp. of black sweet soy sauce. Sauté for a while, then set aside the noodles.

3. Blanch the shrimp & Chinese broccoli for just a little bit. Just to get rid of the fishiness of the shrimps. And also moisten the chinese broccoli. Then set aside.

4. Prepare wok with just a little bit of oil (oil will be left over from the sauté rice noodles.) Add 1 egg, then stir until it thickens a bit, then add the blanched shrimp.

5. Add each ingredient with 1 tbsp. of oyster sauce, soy sauce, and sugar. Also, another tea spoon of vinegar. Then mix everything together until it seems to absorb each other.

6. Add the blanched chinese broccoli as the last ingredient, and sauté until it is well cooked.

7. Enjoy!

Thai-Licious: Catfish Salad


  • 1/2 lb. Catfish
  • 2 tbsp. Bread crumbs
  • 1 Young shredded mango
  • 3 tbsp. Lime juice
  • 1 tbsp. Cashew nuts
  • 1 tbsp. Peanuts
  • 2 tbsp. Chopped onions
  • 2 Sliced shallots
  • 1 1/2 tbsp. Fish sauce
  • 1 tbsp. Sugar
  • 1 tbsp. chopped chilis
  • Oil (Amount depends on wok or pan)


There are two ways of frying the cat fish.

The traditional way is to place the catfish fillet on a cutting board and, using 2

forks, break up the fish into very small pieces. Heat up the oil in a wok or skillet

on medium low heat and deep fry the fish until golden brown.

I recommend that instead of the traditional method, you bake it first and then

drain the juices and then fry the whole filet on medium low heat. As you are

frying the filet, break it up with your spatula into very small pieces.

It takes a few minutes to brown all the pieces to be very crispy. Drain the cooked

fish on paper towel.

Mince the chili pepper. Mix the minced chili pepper, sugar, fish sauce and lime

juice together.

Slice the shallot thinly.

Peel and grate mango with a large hole grater. In Thailand, as in the pictures,

people sliver the mango by first chopping along the length of the mango many

many times so that the blade goes just a little below the surface and then cutting

the thin pieces away.

If your cashews are uncooked, toast them in a pan until golden brown.

Mix all ingredients together and serve.

Thai-Licious: Seafood Salad


  • 1 lb. Selection of Seafood
  • 2 tbsp. Chopped chilis
  • 2 tbsp. Fish sauce
  • 2 tbsp. Lemon juice
  • 1 tbsp. Sugar
  • 1 oz. Fresh sliced ginger
  • 2 oz. Sliced lemongrass
  • 1 oz. Red onions
  • 1 oz. White onions
  • 3 oz. Cherry tomatoes
  • 1 oz. Cilantro
  • 1 oz. Mint


First of all, blanch the selection of seafood until cooked. Rest aside.

In a medium-large bowl, combine the lime juice, fish sauce, sugar, chilis,, fresh

sliced ginger, sliced lemongrass, red onions, white onions. Stir to dissolve the

sugar and combine everything well. Set aside.

Transfer the cooked seafood to the bowl containing the lime-juice dressing. Add

the cilantro and mint and use your hands or a wooden spoon to gently toss

everything well.

Thai-Licious: Green Curry Chicken


  • 2 tbsp. Vegetable oil
  • 2 tbsp. Green curry paste
  • 2 cups of Coconut milk
  • 1 lb. Chicken
  • 1 tbsp. Fish sauce
  • 1/2 tbsp. Sugar
  • 1 cup of Eggplant
  • 1 cup of Bamboo shoots
  • 1/2 cup of Bell peppers
  • 1 cup of Basil


Add 2 tbsp. of vegetable oil to the wok or pan.

Put in 2 tbsp. of green curry paste into oil and stir until the paste breaks up.

Add in 1 cup of coconut milk first and stir until the paste and coconut milk combines together.

Add in chicken and wait for the paste and coconut milk to absorb into the chicken. The chicken does not have to be fully cooked at this stage because

there will be time for the chicken & vegetables to cook later on.

Now, adjust the taste by first adding 1 tbsp. of fish sauce followed by 1/2 tbsp. of sugar.

Add the rest of vegetables by starting with the eggplant, bamboo shoots and then the bell peppers.

Put in the basil last and stir for a while.

Place in bowl and enjoy your self made Green curry chicken.

Thai-Licious: Crispy Duck Basil


  • 150 Grams Tempura Flour
  • Vegetable Oil (Amount depends on wok
  • pan or fryer)
  • 1 tsp. Butter
  • 1 tbsp. Chopped Garlic
  • 1/2 Cup Chilis
  • 1 tbsp. Chili Paste
  • 2 cups Chicken Broth
  • 2 tbsp. Oyster Sauce
  • 1/2 tbsp. Sugar
  • 1 cup Bell Peppers
  • 1 cup Fresh Basil
  • 1 cup Long Hot Chilis
  • 1 lb. Bok Choy


To get started, we will have to deep fry the duck. We have to prepare it with tempura flour first before we throw it in the deep fry. Should take about 10 minutes to cook.

For the side dish bok choy, we start off with adding oil. Then add 1 tsp. of butter then stir. Put in the bok choy and sauté for 3 minutes then rest aside.

For the sauce, first we add in 1 tbsp. of vegetable oil followed by 1 tbsp. of chopped garlic. Add in chili paste and follow with a little chicken broth to make it more tasty. Now we add in oyster sauce, soy sauce, sugar depending on how you like it. Throw in some bell peppers and long peppers and basil. Sauté together for a while then rest aside.

Now, just put the sauce on the chopped duck and you are ready to eat!

Thai-Licious: Larb Chicken


  • 1lb. Ground Chicken
  • 2 tbsp. Fish sauce
  • 1 cup Red Onions
  • 1/2 cup Scallions
  • 2 tbsp. Lime Juice
  • 1/2 cup Mint
  • 2 tbsp. Roasted Uncooked Rice


This dish is very, very easy.

First, we cook the chicken with a medium flame. After we got our chicken, we then add 2 tbsp. of fish sauce. Followed by the grounded chili and red onions. Then we add lime juice and scallions. We then save the best for last; take 2 tbsp. of roasted uncooked rice and dazzle it to your preference. Mix it up and you're all set!

Thai-Licious: Mango Salad


  • 1 cup Sliced Mango
  • 1 tbsp. Red Onions
  • 1 tbsp. Crushed Peanuts
  • 1 tbsp. Peanuts
  • 1 tbsp. Chopped Scallions
  • 1 tbsp. Thai Chopped Chilis
  • 4 tbsp. Lime Juice
  • 2 tbsp. Fish Sauce
  • 1/2 cup Red Chilis
  • 1 tbsp. Sugar


Even though mango salad is a summer dish, we can all enjoy it in winter. For starters, we add in the mango that we have. Followed by red onions. After this part, Chef Tang used 4 Tbsp. Thai Salad dressing. The thai salad dressing is a

combination of:

- 4 Tbsp. Lime Juice

- 2 Tbsp. Fish Sauce

- 1 Tbsp. Sugar

After we completed our thai salad dressing, we pour it in and mix the previous ingredients together. After everything is mixed, add in the peanuts and crushed peanuts and follow it by the scallions. Mix it up again and serve with cilantro and red chili on top. That’s it ! You have your own Mango salad to enjoy.

Thai-Licious: Massaman Curry


  • 3 tbsp. Massaman Curry Paste
  • 1 tbsp. Vegetable Oil
  • 1 cup Coconut Milk
  • 1/2 lb. Beef
  • 1 tsp. Coconut Sugar
  • 1/2 cup Onion
  • 1/2 cup Potatoes
  • 1/2 cup Carrots
  • 2 tbsp. Peanuts
  • 1 tbsp. Tamarind Sauce
  • 2 tsp. Fish Sauce
  • 1/2 Soup or Water


We start off by cooking the Massaman curry paste with the beef we have prepared. We first put in 1 Tbsp. of Vegetable oil and then follow by 2 Tbsp.

Masssaman Curry Paste and stir until the aroma comes out. After around two minutes, we should put in our selection of meat. For today, we have prepared 1/2 Lb. of Sliced beef. We cook until it is ready and then we add in 1 Cup of coconut milk. Followed by steamed vegetables that we prepared. This includes, steamed carrots, potatoes, and peanuts. Let it simmer for about 10 minutes and we should have our dish of Massaman Curry.

Thai-Licious: Spicy Basil Crab Meat Fried Rice


  • 1 cup Crab Meat
  • 2 tbsp. Vegetable oil
  • 1 Egg
  • 1 tbsp. Grounded Fresh Chili
  • 1 cup Mixed Vegetables (Carrots
  • String Beans
  • Onions
  • Bell Peppers)
  • 1 tbsp. Butter
  • 2 cups Rice
  • 1 tsp. Sugar
  • 1 tbsp Oyster Sauce
  • 1 tbsp. Soy Sauce
  • 1/2 cup Basil


We start off by adding 2 Tbsp. of oil to the wok. Once heated, add 1 egg and stir until fully cooked. Add 1 tbsp. fresh grounded chili and 1/2 cup. of crab meat. Stir until everything is mixed together. Now put in the mixed vegetables we have

prepared. When the mixed vegetables are fully cooked, add in 1 Tbsp. Of butter. Now, put in 2 Cups of rice and add in 1 ts. sugar, 1 tbsp. oyster sauce, 1 tbsp soy sauce. Mix everything together and save the fresh basil for last. Stir for a bit and you are ready to serve.

Thai-Licious: Pad Prik Khing Shrimp


  • 2 tbsp. Vegetable oil
  • 2 tbsp. Prik Khing Curry Paste
  • 1 lb. Shrimp
  • 3 cups Chicken Broth Soup
  • 1 cup Mixed Vegetables (Carrots
  • String Beans
  • Onions
  • Bell Peppers)
  • 1 tbsp. Fish sauce
  • 1 tbsp. Soy Sauce
  • 2 tbsp. Sugar
  • 5 Kaffir Lime Leaves


We start off with 2 Tbsp. of vegetable oil. Wait till it is heated and ready, we then add in the Prik Khing Curry Paste and add in the 1 lb. shrimp. Cook everything together and add 2 cups. Chicken broth soup. When everything is mixed

together, put in the mixed vegetables and add the later ingredients. But remember to put in the kaffir lime leaves last so it takes out it’s aroma at it’s best.

Thai-Licious: Red Curry


  • 2 tbsp. Vegetable oil
  • 1 tbsp. Chopped Garlic
  • 2 tbsp. Red Curry Paste
  • 1 tbsp. Cilantro Seeds
  • 1/2 lb. Chicken
  • 1 tbsp. Fish sauce
  • 1/2 cup Bamboo Shoots
  • 1/2 cup Long Peppers
  • 1 tbsp. Sugar
  • 1 cup Fresh Basil
  • 2 cups of Coconut milk


Start with 2 Tbsp. Vegetable oil into the wok and wait for it to heat up. Throw in chopped garlic and then followed by the red curry paste. We can now put 1 cup of coconut milk and stir to let the paste and milk come together. Put in the

cilantro seeds and then 1/2 lb. chicken. After the meat is cooked, put in the vegetables and add in 1 Tbsp. fish sauce,1 Tbsp. sugar, and add in the fresh basils. Add another cup of coconut milk and stir everything and let it simmer.

Thai-Licious: Drunken Spicy Noodles


  • 2 tbsp. Oil
  • 1 tbsp. Chopped Garlic
  • 1 tbsp. Thai Chopped Chili
  • 1 cup Chicken
  • 1 lb Fresh Wide Thick Noodles
  • 1 cup Bamboo Shoots and Baby Corn
  • 1/2 cup Cherry Tomatoes
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Tamarind Sauce
  • 1 tbsp. Fish Sauce
  • 1/2 cup Basil
  • 1 tbsp. Sugar
  • 1/2 tbsp. Salt


We start off with 2 Tbsp. of oil. Wait till it is heated and ready, we then add in the

1 Tbsp Chopped garlic and 1 Tbsp. chopped chilis. Add in 1 Cup.Chicken and

saute until chicken is fully cooked. Put in 1 Lb. fresh wide thick noodles and

saute ingredients together. Add in 1 cup. bamboo shoots & baby corn followed

by cherry tomatoes. Now, add in the premixed sauce (1 tbsp. soysauce, 1 tbsp.

tamarind sauce, 1 tbsp. fish sauce.) Mix everything together and add in the last

ingredients which are the fresh basil,sugar and salt. Saute everything together

until it is mixed together fully.

Thai-Licious: Pad Krapao Chicken


  • 2 tbsp. Vegetable oil
  • 1 tbsp. Chopped Garlic
  • 2 tbsp. Chili Paste
  • 1 lb. Minced Chicken
  • 1 cup Chicken Soup
  • 1 tbsp. Fish Sauce
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Oyster Sauce
  • 1 tbsp. Hot Chili Peppers
  • 1.5 cups Holy Basil


We start off with 2 Tbsp. of vegetable oil. Wait till it is heated and ready, we then

add in the 1 Tbsp Chopped garlic and 2 Tbsp. Chili Paste. Add in 1 Lb. Minced

Chicken and saute everything together. Put in 1/2 Cup. Chicken soup broth.

When everything seems to be cooked together, add in 1 Tbsp. Oyster sauce, 1

Tbsp. Soy sauce, and 1 Tbsp. Soy sauce. Add in 1 Tbsp. Hot chili peppers and

1/2 Cup. Holy Basil. Once again, saute everything together and you are all done

with you Pad Krapao Chicken.

Thai-Licious: Chu Chee Red Snapper


  • 1 whole Red Snapper Fish
  • 1 cup Coconut Milk
  • 1/2 cup Chu Chee Curry Paste
  • 2 tbsp. Sugar
  • 1 cup Chicken
  • 1/2 cup Fresh Chilis
  • 1 tbsp. Chopped Kaffir Lime Leaves
  • Vegetable Oil (Enough to deep fry the fish)


To start, we will have to deep fry our red snapper fish first. This will usually take

around 15-20 minutes. While we wait for the fish, we will cook the chu chee

sauce. We first pour in 1 Cup. Coconut milk into the wok followed by the chu

chee curry paste. Mix them together until it seems to float up. Add some sugar

and fresh chilis and stir for a while. Then you are all set, bring sauce and put on

top of fried fish and you are ready to eat.

Thai-Licious: Kratong Thong


  • 3 Tsp. Vegetable Oil
  • 1 Tbsp. Chopped Garlic & Cilantro
  • 1 Tsp. Black Pepper
  • 1 Cup Marinated Chicken
  • 1 Cup Corn
  • 1 Cup Carrots
  • 1 Tbsp. Oyster Sauce
  • 1/2 Tbsp. Fish Sauce
  • 1/2 Tbsp. Sugar
  • 1 Cup Potato Flour
  • 1 Cup Wheat Flour
  • 1 Cup Rice Flour
  • 1 Cup Coconut Milk
  • 1/2 Tbsp. Sugar
  • 1/2 Tbsp. Salt


1. Make the stuffing by putting 3 Tsp. of Vegetable oil to the pan.

2. Bring in 1 Tbsp. of chopped Garlic & cilantro to bring out the aroma and add 1 tsp. of black pepper to make it a little spicy.

3. Add in 1 cup of marinated chicken. Saute everything together until the chicken is cooked and the ingredients are well mixed.

4. Add in corn and carrots.

5. Season the stuffing with oyster sauce, fish sauce, and sugar. Mix everything together and set aside. Now, we will be making the golden bags.

6. To start with the golden bags, we mix an equal amount of potato flour, wheat flour, rand rice flour.

7. Add in coconut milk with some sugar and salt and stir until everything is mixed together.

8. Prepare hot oil and a golden bag mold. We first dip the mold into the hot oil and then back and dip into our golden bag mix. We then will get an outer shell of the mold, then dip into the hot oil once again. Wait until it turns crispy and hard, then take a fork and take the golden bag out.

9. Wait until it is yellow and crispy and set aside. After we get our golden bags, just take our prepared stuffing and put into the golden bag.

Now you are done with your Kratong Thong.

Thai-Licious: Summer Rolls


  • 1/2 cup Chopped Spur Chili Peppers
  • 1 cup Palm Sugar
  • 1/2 cup Vinegar
  • 2 tbsp. Fish Sauce
  • Rice Wrapper
  • Lettuce
  • Scallions
  • Cilantro
  • Shredded Chicken
  • Chinese Sausage
  • Sliced Omelet
  • Sliced Carrots
  • Mint


We will start with the summer roll itself first. First, we take the rice wrapper and soak it in water until it becomes soft. We then bring it the rice wrapper and unfold it onto a plate. Now, we just take the ingredients and put in on the rice

wrapper and fold it. We then take some lettuce, scallions, cilantro, shredded chicken, chinese sausage, sliced omlette, sliced carrots,mint and roll the rice wrapper. Cut the pieces as you like and serve on plate.

For the sauce of the summer rolls, we take 1/2 Cup. of chopped spur chili peppers into a hot pan and saute until it gives just a nice hint of aroma. We then take 1 Cup. of palm sugar, 1/2 Cup. of vinegar, and 2 Tbsp. of fish sauce and stir until it boils. Wait for all the palm sugar to be dissolved and you are ready for your summer roll sauce.

Add ingredients to liking.

Thai-Licious: Sticky Rice & Mango


  • 2 cups Coconut Milk
  • 2 cups Sticky Rice
  • 1 cup Sugar
  • 1 tbsp Salt
  • 1 Mango


For this famous Thai dessert, the main subject is how to make that sweet coconut milk sticky rice. To start, we must take 2 cups of coconut milk to a hot pan. Add 1 cup of sugar and let it all dissolve. Put in another 1 tbsp. of salt and

stir everything together and wait until it boils. When finished, set aside and wait to mix with the sticky rice.

To cook sticky rice, traditionally we use a bamboo steamer. But if you do not have one, a regular rice cooker would also work. The most important thing is to soak the sticky rice in water for 3 hours or use warm water instead. Once the sticky rice is soaked, the rice should be put in a thin white clothe and then into the bamboo steamer. It should take approximately 1 hour to be fully cooked.

Thai-Licious: Pla Rad Prik


  • Oil (enough to deep fry the Sea Bass filets)
  • 1 Sea Bass Fish
  • 1 Cup Fried Basil
  • 2 Tbsp. Minced Garlic
  • 2 Tbsp. Fish Sauce
  • 2 Tbsp. Sriracha Chili Sauce
  • 2 Tbsp. Tamarind Sauce
  • 2 Tbsp. Ketchup
  • 2 Tbsp. Chopped Shallots
  • 2 Tsp. Salt
  • 1 Cup Palm Sugar
  • 2 Tbsp. Chopped Onions
  • 1 Cup. 3 Colored Bell Peppers


The first step is to deep fry the fish. It will take approximately 3-5 minutes for the fish to be well cooked. Once the fish is cooked, take it out and rest it aside during preparation of the sauce.

We start off with with just a little bit of water in the sauce pan, approximately 2 tbsp. and then add in the palm sugar to dissolve. Then add in the Sriracha chili and ketchup to the pan. Add in 2 Tbsp of fish sauce followed by the chopped shallots. The garlic will be added at this point followed by the onions. The last will be the bell peppers, because we don't want to change it’s color and crispiness. Turn the stove off and we are ready to pour our sauce on the fish.

Once the sauce is on the fish, we should decorate it with the crispy basil for an added touch.

Thai-Licious: Plah Tuna


  • 1 lb. fresh raw tuna
  • 1 tbsp. minced coriander root
  • 1 tbsp. chopped kaffir lime leaves
  • 1 tbsp. chopped lemon grass
  • 2 tbsp. chopped shallots
  • 1 tsp. Thai chili
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 2 tbsp. fish sauce
  • 2 tbsp. fresh lime juice


The most important ingredient in this dish is the dressing sauce. First we will make the dressing, and then take the tuna and mix it in. To start, we add equal amounts of lime juice and fish sauce to a medium sized bowl. Then we add salt, sugar and Thai chili. We stir until the salt and sugar dissolve. Then we add all the herbs and tuna. Gently stir everything together and you have yourself a finished Plah Tuna dish.

Thai-Licious: Pad Cashew Nut


  • 1 Cup Chicken
  • 1 Cup Koki Flour
  • 2 Tsp. Black Pepper
  • Vegetable Oil (enough to deep fry chicken)
  • 1 Tbsp. Chopped garlic
  • 1 Cup Onions
  • 2 Tbsp. Oyster Sauce
  • 2 Tbsp. Ketchup
  • 2 Tbsp. Sesame Oil
  • 1 Tbsp. Knor
  • 1 Tsp. Sweet Soy Sauce
  • 1 Tbsp. Choice of Whiskey
  • 1 Cup Bell Peppers
  • 1 Cup Chopped Scallions
  • 1 Cup Cashew Nuts
  • 1 Cup Dried Chilies


For this dish, we will start by marinating the chicken. Add 1 cup of chicken and 1 cup of Koki cooking flour to a bowl. Mix the chicken and flour and add 1 tsp. of black pepper.

Once mixed, you will begin to deep fry the chicken. When deep frying, make sure the outer part of the chicken is crispy. It does not have to be fully cooked inside as we are going to saute the chicken in a pan later on. Once the chicken is deep fried set aside to rest.

Once ready, we are going to prepare our pan to saute. Bring 1 tbsp. of chopped garlic to the pan and add in 1 cup of onions. Mix them well then add the fried chicken.

Now we are going to add the ingredients for the sauce.

First, we bring 2 tbsp. of oyster sauce and 2 tbsp. of ketchup to the pan and stir. Followed by 2 tbsp. of sesame oil and 1 tbsp. of knorr. Add in 1tsp. of sweet soy sauce and saute everything together.

Then add 1 tbsp. soy sauce, 1 tbsp. whiskey and 1 tbsp. of black pepper.

Now we will add the last ingredients while reducing the flame so it wont be over cooked. Add the bell peppers, scallions, cashew nuts and dried chilies and mix. lastly, prepare your dish to serve.