Pad thai
Chewy rice noodles stir-fried in a wok with sweet, sour and salty tamarind sauce, prawns, tofu, egg, crunchy bean sprouts and garlic chives, finished with crushed peanuts and a squeeze of lime.
Cookhuddle editorial selection
Cookhuddle | Thailand
The Cookhuddle editorial selection of traditional recipes from Thailand: pad thai, tom yum goong, green chicken curry, som tam and mango sticky rice. Each recipe comes with exact quantities, tips and serving advice.
Editorial selection: recipes cross-checked against several documentary sources. They have not been tested in our kitchen: follow the precautions given and adapt times to your own oven.
Cuisine of Thailand
Tom yum goong
A fragrant, fiery Thai hot-and-sour soup of prawns in a clear broth scented with lemongrass, galangal and kaffir lime leaves, with mushrooms, bird's eye chillies, fish sauce and a lot of lime juice, served with jasmine rice.
Thai green chicken curry
Tender chicken and Thai aubergines simmered in a rich, aromatic coconut curry built on a fresh green paste of chillies, lemongrass, galangal and lime, finished with Thai basil and served with jasmine rice.
Som tam (Thai green papaya salad)
A crunchy, fiery Thai salad of shredded green papaya, long beans and tomatoes pounded in a mortar with garlic, chillies, palm sugar, lime and fish sauce, with roasted peanuts and dried shrimp.
Mango sticky rice
Warm, glossy sticky rice soaked in sweet and lightly salted coconut milk, served with slices of ripe golden mango, a thick salted coconut sauce and a crunch of toasted mung beans: the classic Thai dessert.