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The best thai recipes - 30 recipes

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This Pad Thai recipe is super easy to make, you'll never order it in a restaurant again! Add chicken, shrimp or tof...

  • 8 ounces dried, wide and flat rice noodles
  • 2 tablespoons brown sugar
  • 2 tablespoons fresh lime juice, plus wedges for serving
  • 3 tablespoons soy sauce
  • 1 squirt Sriracha, about 1/8 teaspoon, optional
  • 2 teaspoons vegetable oil
  • 3 green onions, white and green parts, separated and thinly sliced
  • 1 garlic clove, minced
  • 2 large eggs, light beaten, optional
  • 1/2 cup fresh cilantro
  • 1/4 cup chopped roasted, salted peanuts
4.3/5 (193 Votes)

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From "Flat Belly Diet Cookbook", Enjoy!

  • 4 oz flat rice noodles
  • 4 tbsp lower-sodium ketchup
  • 1 tbsp fish sauce
  • 1 tsp sugar
  • 1 tbsp peanut oil, divided
  • 1 egg, lightly beaten
  • 12 oz boneless, skinless chicken breast halves
  • 2 cloves garlic, minced
  • 3 scallions, cut into 1" pieces
  • 1 cup bean sprouts
  • 1/2 cup unsalted peanuts, finely chopped
  • Lime wedges
4.6/5 (40 Votes)

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1. Open coconut milk. Scrape 2 TBS coconut solids from tops of cans

  • 3 TBS peanut oil
  • 4 (4 oz) skinless chicken thighs
  • 2 cloves garlic, minced
  • 3 TBS red curry paste
  • 2 (13.5 oz) cans coconut milk (do not shake before opening!)
  • 3 TBS brown sugar
  • 2 TBS Thai fish sauce
  • 2 TBS lime juice (~ 1 lime)
  • 1 small sweet potato, peeled and cut into chunks
  • 1 small can pineapple chunks, drained
  • 1/2 cup frozen peas
  • Fresh, chopped basil or cilantro, for garnish
  • 1 TBS chili-lime salt
  • 2 TBS lime juice (~ 1 lime)
4.9/5 (9 Votes)

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The Cheesecake Factory serves one of the best appetizers you’ll ever find

  • THAI CHICKEN SATAYS:
  • 6 to 8 butter lettuce leaves
  • 2 red cabbage leaves, cut in half vertically
  • Thai chicken satays (recipe below)
  • Julienned carrots
  • Sesame bean sprouts (recipe below)
  • Thai coconut curry noodles (recipe below)
  • Thai marinated cucumbers (recipe below)
  • 1 tablespoon roasted peanuts, chopped
  • Tamarind cashew dipping sauce (recipe below)
  • Thai peanut sauce (recipe below)
  • Sweet red chili sauce (recipe below)
  • 1 pound boneless skinless chicken breast
  • 1/4 cup soy sauce
  • 2 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 3/4 teaspoon red pepper flakes
  • 2 tablespoons water
  • 4 green onions, cut into 1″ pieces
  • 8 bamboo skewers (10 to 12 inches)
  • BEAN SPROUTS:
  • 1 1/2 cups bean sprouts
  • 1 tablespoon sesame oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds, roasted
  • THAI COCONUT CURRY NOODLES:
  • 12 ounces fresh egg noodles
  • 1 tablespoon garlic cloves, minced
  • 1 tablespoon red curry paste
  • 1 cup coconut milk
  • 1 cup chicken broth
  • 1 tablespoon curry powder
  • 1 pinch turmeric powder
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • THAI MARINATED CUCUMBERS:
  • 1/3 cup rice vinegar
  • 1/4 cup sugar
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 large cucumber, seeded
  • TAMARIND CASHEW DIPPING SAUCE:
  • 1/4 cup cashews, chopped
  • 1 tablespoon hoisin sauce
  • 2 medium garlic cloves, minced
  • 2 green onions, chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup canola oil
  • 3 teaspoon honey
  • 6 tablespoons rice wine vinegar
  • 1/2 teaspoon tamarind pulp
  • 1/2 teaspoon toasted sesame seeds
  • PEANUT SAUCE:
  • 1/4 cup creamy peanut butter
  • 2 tablespoons water
  • 4 tablespoons sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon lime juice
  • 1/2 teaspoon chili oil
  • SWEET CHILI DIPPING SAUCE:
  • 1/4 cup rice wine vinegar
  • 2 tablespoons fish sauce
  • 1/4 cup hot water
  • 2 tablespoon sugar
  • 1 lime, juiced
  • 1 teaspoon garlic, minced
  • 1 teaspoon red chili paste
4/5 (92 Votes)

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With fresh ingredients you can make your favorite Thai restaurant soup at home

  • GARNISH:
  • 1 teaspoon vegetable oil
  • 3 stalks lemongrass, tough outer leaves removed, bottom 5 inches halved lengthwise and sliced thin crosswise
  • 3 large shallots, chopped
  • 8 sprigs fresh cilantro leaves, coarsely chopped
  • 3 tablespoons fish sauce, divided
  • 4 cups low-sodium chicken broth
  • 2 (14-ounce) cans coconut milk, well-shaken, divided
  • 1 tablespoon sugar
  • 1/2 pound white mushrooms, cleaned, stems trimmed, cut into 1/4 inch slices
  • 1 pound boneless, skinless chicken breasts, halved lengthwise and sliced on bias into 1/8 inch thick pieces
  • 3 tablespoons fresh lime juice
  • 2 teaspoons Thai red curry paste
  • 1/2 cup fresh cilantro leaves
  • 2 serrano chiles, thinly sliced (Optional)
  • 2 scallions, thinly sliced on bias
  • 1 lime, cut into wedges
4.9/5 (7 Votes)

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This Thai recipe for Mango Chicken tastes like a deep-fried dish, but is much easier to make plus lower in calories...

  • MANGO SAUCE:
  • Ingredients
  • 2-3 chicken breasts, cut into 2 inch-long pieces (chicken thigh works too)
  • 1 red bell pepper, OR 1 sweet red pepper
  • 1/4 cup oil for pan-frying
  • 1 cup all-purpose flour (or rice flour) mixed with 1/2 tsp. salt
  • 1/4 to 1/2 cup fresh coriander
  • Optional: extra 1/2 to 1 mango, cut into chunks (to finish the dish)
  • Optional: 3-4 Tbsp. coconut milk OR water
  • 2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
  • 1 red chili, de-seeded and diced, OR 1 tsp. chili sauce OR 1/2 tsp. dried crushed chili
  • 1 Tbsp. rice vinegar (OR white or apple cider)
  • 1 +1/2 Tbsp. soy sauce
  • 2 Tbsp. fish sauce
  • juice of 1/2 lime
  • 1 Tbsp. brown sugar
  • 1 thumb-size piece galangal OR ginger, sliced
  • 3 cloves garlic
  • 1/4 tsp. turmeric
  • 2 kaffir lime leaves, snipped into slivers with scissors (discard stem & central vein), OR zest of 1 lime
4.8/5 (5 Votes)

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"This Thai-inspired dish can be made in less than 15 minutes

  • 2 tablespoons sesame oil
  • 1 pound boneless, skinless chicken sliced into strips
  • 2 teaspoons minced ginger
  • 1/2 cup hoisin sauce
  • 1/2 cup Peter Pan® Creamy Peanut Butter
  • 1 teaspoon McCormick® cayenne pepper
  • 1/2 cup scallions, chopped
4.4/5 (24 Votes)

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Eating Paleo? You can still enjoy Chicken Pad Thai! This recipe uses broccoli slaw instead of noodles, and is full

  • 4 to 5 tablespoons extra virgin coconut oil (more if you use breast meat, less if you use thigh meat)
  • 5 cloves garlic, finely chopped
  • 1 1/2 pound chicken meat, cut into small 1” chunks
  • 3 tablespoons fish sauce
  • 1 tablespoon coconut aminos, or use 1 more tablespoon fish sauce
  • 4 tablespoon fresh or good quality bottled lime juice
  • 1/2 tablespoon coconut vinegar or apple cider vinegar
  • 1 (12 ounce) package broccoli slaw
  • 2 medium carrots, cut into thin julienne strips
  • 4 to 5 green onions, finely chopped
  • 5 tablespoons fresh cilantro, chopped
4.4/5 (31 Votes)

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Make this favorite Thai dish at home

  • 10 ounces Thai rice noodles
  • 1 pound boneless skinless chicken breasts, sliced into small strips
  • 2 tablespoons vegetable oil
  • 1/4 cup packed dark-brown sugar
  • 1/4 cup soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 red bell pepper, sliced into thin strips and strips halved
  • 1 1/2 cups matchstick carrots
  • 2 cloves garlic
  • 4 green onions, whites minced, greens sliced into 1-inch pieces
  • 2 cups bean sprouts
  • 3 large eggs
  • 1/2 cup unsalted peanuts, roughly chopped
  • 1/3 cup cilantro, chopped
  • Red pepper flakes and sesame seeds, optional
4.5/5 (26 Votes)

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Thai Chicken Lettuce Wraps are full of flavors and a healthy dinner

  • SAUCE:
  • 2 tablespoons oil
  • 1/4 small onion, finely diced
  • 3 cloves garlic, minced
  • 10 ounces ground chicken
  • 1/2 cup whole roasted cashew nuts
  • 1 tablespoon fish sauce
  • 1 tablespoon sweet soy sauce
  • 1 tablespoon chopped cilantro leaves
  • 1 head butter lettuce
  • 3 tablespoons Thai sweet chili sauce
  • 2 teaspoons lime juice
  • 1 tablespoon chopped cilantro leaves
  • Pinch white sesame seeds
4.4/5 (29 Votes)

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