Pad Thai / Stir Fried Noodles

Serves 1

This is the basic Pad Thai recipe that you will find in most food carts around Thailand. There are many variations of course, to suit each region and tastes. It is especially delicious with shrimp and is also a very popular vegetarian dish. Sure Pad Thai is known as the ultimate "street food", but don't let that discourage you from trying something that is out of this world!

Ingredients:

100 gm. of dried rice noodles

1 clove garlic crushed

1/4 cup of firm tofu, chopped

1 tablespoon oil

30 gm. fresh bean sprouts

1 egg beaten

1/4 cup water

2 stalks of chives, chopped

1 tablespoon white sugar

Sauces:

1 tablespoon tamarind juice (optional)

1 tablespoon soy sauce

1 tablespoon fish sauce

Preparation:

1. Place the dried rice noodles in hot water for 1-2 minutes to soften.

2. Place the oil in a wok or heavy pan over medium heat until hot.

3. Add the tofu and garlic, stir until the tofu turns brown.

4. Add the noodles followed by the water.

5. Keep stirring until the noodles are soft, about 1 minute.

6.Turn the heat to low, add the fish sauce, soy sauce, sugar and tamarind juice.

7. Turn up the heat to medium and cook for 1 minute.

8. Remove the noodles from the wok and set aside.

9. Add the bean sprouts and chives to the noodles that are set aside.

10. Add a bit of oil to the wok increase the heat to high then add the beaten egg and cook into a thin omelet.

11. Add the noodles and mix well.

12. Add crushed unsalted roasted peanuts, crushed chili powder, little sugar, vinegar to taste and fish sauce to taste.

Enjoy the Pad Thai !

Sincerely,

Toom

Penang Curry

Serves 1

Penang curry is one of the more popular Thai curries from the basic selection of green, yellow and red. There are several popular variations from vegetarian to any kind of meat that you might prefer. Penang curry paste is a slight variation of the red chili paste, coriander and cumin are added to the red chili paste to create the distinct Penang taste. Penang curry paste is cooked in the heavier, cream of coconut milk which creates a thicker and pastier consistency. If you prefer a thinner consistency, you may add some water.

Ingredients:

Your choice of beef, chicken, pork, shrimp or any other meat. Tofu can also be used

1/2 cup thick coconut milk

1 tablespoon oil

1 tablespoon curry paste (with coriander and cumin)

1 tablespoon fish sauce

1/2 tablespoon palm sugar

1 kaffir lime leaf, torn with stem discarded

1/2 cup of peas, baby eggplant or your favorite vegetable

1 large red chili for garnish

several sweet basil leaves for garnish

Preparation:

1. Place the oil in the saucepan and add the curry paste. Cook over low heat and continue to stir until the curry paste is cooked, about 1-2 minutes.

2. Add the meat and cook for about a minute or until about done. Add the thick coconut milk, kaffir lime leaf and vegetables.

3. Add the the fish sauce and palm sugar.

4. Continue to cook for about 5 minutes, add the sweet basil leaves and stir to combine.

5. Remove from heat and garnish with red chili pepper.

Of course, It is always served with hot, fresh Thai Jasmine rice.

Enjoy the Penang curry !

Sincerely,

Toom

Yellow Chicken Curry

Serves 1

This is a fast and easy curry recipe that almost makes you think you are in India. The use of curry powder is an interesting twist in the Thai kitchen. Of course it is best to use fresh chili paste made from scratch, or simply use a quality ready-made chili paste as a substitute. This is best served with hot steaming Jasmine rice.

Ingredients:

1/2 cup or 100 grams of chicken breast cut in cubes
1 medium potato, pre-cooked and cut in cubes
1/2 cup thick coconut milk
1 medium onion cut into small pieces
1/2 cup thin coconut milk
1 tablespoon curry paste
1 or 1/2 teaspoon curry powder

Sauce:

1 tablespoon fish sauce
1/2 tablespoon palm sugar

Preparation:

1. Put 1/2 cup thick coconut milk into a saucepan and warm over low heat until the oil begins to separate
2. Add the curry paste and curry powder while stirring for about one minute
3. Add chicken and cook until done, several minutes
4. Add 1/2 cup thin coconut milk
5. Add potato
6. Add fish sauce and palm sugar, simmer for three minutes until the sauce thickens
7. Remove from heat and serve

Enjoy the Yellow Chicken Curry!

Sincerely,
Toom

Beef with Holy Basil / Phad Kra Prow Nua

Serves 1

Beef with basil is best eaten with a lot of ice water, you will need it to put the fire in your mouth out. You should also keep a napkin handy to wipe the sweat off your brow. This is probably one of the most popular "fast foods" in Thailand and is a staple among the street chefs and the many Thai luncheonettes. It is usually served with hot jasmine rice and a fried egg lopped on top just because it tastes better that way. But anyone can control the heat by just easing up on the chillies. Make sure to keep it hot, spicy and to have that glass of ice water handy if you want the real Thai experience!

Ingredients:

1/2 cup ground beef

1/2 onion thinly sliced

2-4 cloves garlic

3-30 small red and green chillies, stem removed and crushed

20-30 holy basil leaves

2-4 tablespoons water or stock

1 tablespoon oil

Sauce:

1-2 tablespoon oyster sauce

1 teaspoon fish sauce

1/2 teaspoon soy sauce

1/2 teaspoon sugar

Preparation:

1. Heat the oil in a wok over medium heat

2. Add garlic, wait ten seconds then add the ground beef. Stir until cooked, 1 minute

3. Add the onion and chillies, stir to combine

4. Add the water, then soy sauce, oyster sauce and fish sauce

5. Stir, then add the basil leaves and sugar.

6. Cook for about one minute. Remove from heat and serve over jasmine rice

PS....Use a mortar and pestle to crush the chillies, onion and garlic for best results

Enjoy the Phad Kra Prow Nua !

Sincerely,

Toom

Chicken in Coconut Milk Soup / Tom Kha Gai

Serves 2

This soup is absolutely delicious! It is also quick and easy to make. The coconut milk gives it a delicate sweet flavor while at the same time the chilies and lime juice give it some bite. It should be served with fresh hot jasmine rice.

Ingredients:

1/2 cup thick coconut milk

1/2 cup thin coconut milk

3 thin slices galanga, skin removed

3 pieces lemongrass, thinly sliced

1 shallot crushed

1-5 chilies crushed

1/2 cup chicken breast sliced thin

1 cup thinly sliced mushrooms

1 kaffir lime leaf without stem torn into pieces

1 tablespoon fish sauce

1 tablespoon fresh lime juice

coriander leaves to taste

Preparation:

1. Heat the thick and thin coconut milk over medium heat in a saucepan and bring to a boil

2. Add the ginger, lemongrass, chillies, shallots and kaffir lime leaf and cook for about ten seconds

3. Add the chicken breast, mushrooms and fish sauce

4.Cook until the chicken is cooked, about 2 minutes

5. Stir in fresh lime juice and coriander

Enjoy the Tom Kha Gai !

Sincerely,

Toom

Thai Rice Porridge / Khao Tum

Serves 2

Thai rice porridge or as it is locally known as Khao Tum is usually eaten for breakfast. There are many variations to the basic recipe, so you can easily make it with the ingredients you like. What makes it so popular is that it is a great way to use any left-over rice from the previous meal. Most of the time you will find it served with ground pork and chopped green onion and parsley. You can add your favorite sauce such as soy, maggie or even tabasco. This is a simple dish and a great way to start the day with a healthy alternative that is full of ingredients that will give you the energy to face the day.

Ingredients:

2 cups water

1/2 cup rice

ground pork, shrimp,beef, chicken

bullion cube

salt & pepper

soy sauce

green onion & parsley

Preparation:

1.Bring two cups of water and 1/2 cup rice to boil, add meat and bullion cube

2.Cover and cook until rice is soft with a liquid consistency stiring often, adding water as needed

3.Season with salt, pepper and soy sauce

4.Add chopped green onion and parsley

Enjoy the Khao Tum !

Sincerely,

Toom

Thai Papaya Salad ( Som Tum )

Serves 2

Som Tum is the most popular salad in Thailand. It is a very healthy salad that is low in calories and full of fresh vegetables. This is a fun dish to make and is especially delicious during the hot summer months.

Ingredients :

2 cups shredded green papaya

1 apple shredded

4-6 cherry tomatoes halved

1 tablespoon dried shrimp/soaked

1 cup long green beans cut 1"

2 lime wedges

2 cloves of crushed garlic

4 hot green chilies chopped

1 teaspoon fresh lime juice

1 teaspoon salt

2 teaspoon fish sauce

1 1/2 tablespoon palm sugar

1 tablespoon tamarind juice

4 tablespoon crushed roasted peanuts

Preparation:

1. Crush the chilies, beans, garlic, tomatoes and peanuts in a mortar

2. Add shredded raw papaya,shredded apple,dried shrimp, lime wedges, sugar and seasoning with lime juice, fish sauce, tamarind juice and salt.

3. Taste should be spicy, sour, sweet and nutty

4. Serve with rice, appetizer or side dish

You will need a mortar and pestle in order to have traditional style Papaya Salad. Make sure to bruise the raw papaya, vegetables and sauce together completly. A variation is to add a little shrimp paste or fermented crabs if you prefer flavors of the sea.

Enjoy the Som Tum!

Sincerely,

Toom

Tom Yum Shrimp

Serves 1

This is probably the most famous recipe in Thailand. It is very easy to make, the only hard part is peeling the shrimp!

As usual, you can tinker with the ingredients to your liking. You will find this on every menu throughout the country. The Thais enjoy this soup when there is a fair amount of chili peppers, just enough to make you sweat.

Ingredients (1 serving) :

3 thin slices ginza-skin removed

3 thin slices of lemongrass

1 shallot crushed and chopped

3-5 small green chilies- stem removed and chopped

1 Kaffir lime leaf shredded

2 straw mushrooms cut

1/4 tomato

1 cup water

3 shrimp cleaned. Keep the shells to make stock.

1 tablespoon lime juice

1 tablespoon fish sauce

Coriander leaves to taste

1 teaspoon chili jam

1 clove garlic peeled and crushed

Preparation:

1. Bring the water to a boil in a sauce pan over high heat.

2. When the water boils, make a light shrimp stock by adding the shells and heads of the shrimp. Reduce heat to medium while stirring.

3. The shrimp peelings will turn orange after a minute or two, then remove the shells with a slotted spoon.

4. Now add the ginza,lemongrass , garlic, shallots, chilies, Kaffir lime leaf, mushrooms, tomato, fish sauce, and chili jam. Cook for another 2- 5 minutes.

5. Add the shrimp, stir to combine, then add the coriander leaves and lime juice.

6. Remove from the heat and serve.

Serve with hot steaming Jasmine rice and garnish with crushed red chili pepper.

I hope you enjoy the Tom Yum!

Sincerley,

Toom

Stuffed Cucumber Soup

Serves 1

Stuffed cucumber soup is a great healthy soup. If you like, you can substitute the minced pork with chicken or even turkey.

Ingredients (one serving):

1 cucumber-peeled, cut and hollowed out.

1/3 cup minced pork, chicken,beef, turkey or tofu

1/2 cup mushrooms of your choice

1 clove of garlic peeled

1 coriander root, chopped

5-7 coriander leaves or celery leaves

1-1/2 cup broth or water

Sauce:

2 tablespoons soy sauce

1 tablespoon oyster sauce

1/4 black pepper

Preparation:

1. Combine minced meat, coriander root and garlic. Mix in a bowl with the soy sauce, oyster sauce and pepper, leave for 5 minutes or overnight.

2. Stuff the cucumbers with the meat mixture. Combine with mushrooms, broth or water and cook over medium heat for about 25 minutes.

3. Garnish with celery leave or coriander leaves.

I promise you will love this soup!

Sincerely,

Toom

Thai Chicken with Ginger

Serves 2

This is a delicious dish for the vegetable lover and someone who loves ginger. The shredded ginger adds a slight bit of sweetness to the dish and has added health benefits.

Ingredients:
1/3 cup thinly sliced chicken breast
1/4 cup shredded ginger, skin removed
1/4 cup woodear mushrooms(shitake) cut bite size
1/2 cup sliced onion
1/3 cup chopped green onion
1-2 large red or green peppers, sliced
2 cloves crushed garlic
1 tablespoon oil
2-4 tablespoons of water or chicken broth
1 teaspoon tapioca flour, mixed with two tablespoons of water and set aside

Sauce:
1 tablespoon oyster sauce
1 tablespoon soya bean paste
1/2 teaspoon soy sauce
1/2 teaspoon sugar

Preparation:
1. Heat the oil in a wok or large frying pan over medium heat.
2. Add garlic and onion and cook until turning brown.
3. Add the chicken and keep stirring until the outside of the chicken turns white.
4. Add the water, shredded ginger, mushrooms and stir fry to combine.
5. Add the sauce, the peppers and the green onions, cook for one minute.
6.Add the tapioca flour.
7. Serve immediately with steamed rice.

Of course you can customize the ingredients to your liking, personally I love ginger and I load up.

I hope you enjoy!

Sincerely,
Toom

Thai Chili Peppers

Red Thai chili peppers or "prik ubon" in the Thai language are about the most common and important ingredient of the Thai kitchen. Depending where you are from, you may have to experiment with different types to find something to suit you.

Dried Chili Peppers:

Remove the stems and

place the chilies in a shallow wicker basket.

Make sure that the weather will cooperate and place in strong sunlight for 2-3 days. Store them in any sealed container and keep them dry.

You can also use dried peppers from your local market. Be careful not to hurry the process by using the home oven, the result will be a quick evacuation due to watery eyes and uncontrolled sneezing!

Enjoy the peppers!

Sincerely,

Toom

How to Make Red Chili Paste

Chili Paste is the first and most important ingredient for curry dishes. As usual, the fresher the better and if you can get your hands on a mortar and pestle, then you too can make delicious chili paste. I hope you are in good shape, because it is quite a lot of work, but it is worth it!

Dried Ingredients:

One serving

5-7 large red chilies, such as tabasco, seeds removed and soaked in water for about 10 minutes.

1 roasted cardamon

1 teaspoon roasted coriander seeds

1/4 teaspoon salt

1/8 teaspoon black peppercorns

1/8 teaspoon cumin seeds

Fresh Ingredients:

1/2 teaspoon ginza, skin removed and chopped

1/2 tablespoon lemongrass, crushed and chopped

1/2 tablespoon garlic, crushed

1/2 tablespoon shallot, pealed and chopped

1/4 teaspoon kaffir lime skin chopped

1/2 tablespoon galanga

1/4 teaspoon shrimp paste

Preparation

1. Combine the coriander seed, black peppercorns cumin seeds and salt in the mortar and grind them into a powder then add the paste.

2. Add the ginza, lemongrass, garlic, shallot, kaffir lime skin and galanga and pound until smooth.

I hope you enjoy and have fun!

Sincerely,

Toom

Welcome to Cooking Thai in Chiang Mai

My sister and I love food and especially cooking Thai food. I imagine since you found our web site that you also love the Thai kitchen. We both learned how to cook from our grandmother in Ayutthaya, Thailand. Ayutthaya was the former capital of the former Kingdom of Siam. There are many different varieties of Thai food depending upon the region. But it is widely acknowledged that the true "traditional Siam" cuisine is from Ayutthaya region.
We would like to invite you into our home and help you learn about the Thai kitchen. We specialize in individual instruction so that each person will receive the utmost attention.

The preparation of the food is only part of the experience. You will also take a tour of the local markets to learn about all the different types of meats, vegetables, fruits and to purchase the ingredients for the day. Thailand is truly a cornucopia of food, and it is no wonder that the Thai cuisine is regarded as one of the best.

We certainly are not a big "factory school" where there might be some 15 students per class. We would like you to really learn how to cook Thai food and be able to take the knowledge home with you so you can enjoy Thai food for the rest of your life. We realize that everyone learns at different paces, so each course is designed around you to work on your strengths and weaknesses. Please accept this invitation and we look forward to cooking some great Thai food together!
Sincerely,
Toom