pad see ew

Americans often celebrate Southeast Asia for its tropical climate, lush, mountainous archipelagos and affordable travel commodities, but the region offers an abundance of unexplored culture and history. Thailand is no exception; it’s home to the Siamese cat after all. Besides being translated as the “land of the free,” it’s also the world’s largest exporter of rice, blessing us with the privilege to fry and consume it by the pint. While it’s fairly effortless to find a decent Pad Thai in most American cities, Thai food extends far beyond this one staple. Here are a few other authentic Thai recipes easily thrown together from home.


Pad See Ew (Stir Fried Rice Noodles)

pad see ew recipe

Prep Time: 30 minutes

Flavor: Tangy, salty

What’s in it:

  • 2 tablespoons vegetable oil
  • 1-2 cups wide rice noodles
  • 1 cup minced garlic
  • 1 cup diced chicken (or tofu for a vegetarian alternative)
  • 1 large egg
  • 2 tablespoons light soy sauce
  • 1 teaspoon sugar
  • 1 cup of sliced Chinese broccoli (can substitute Calabrese broccoli if unavailable.)
  • Garnish with chili flakes, black pepper and lime

How it’s done:

  • Heat wok at medium heat and add oil until hot then fry garlic briefly.
  • Add chicken and stir until almost fully cooked.
  • Toss in rice noodles, broccoli, soy sauce and sugar.
  • Let simmer on low heat 1-3 minutes, stirring occasionally.
  • Scramble and fry egg in separate pan and combine.
  • Begin to fry at high heat for flavor; 1-2 minutes.
  • Garnish with lime, pepper and chili pepper flakes.


Mee Krob (Thai Crispy Noodles)

Mee Krob recipe

Prep Time: 15-20 minutes

Flavor: Sweet, sour, tangy

What’s in it:

  • 3 tablespoons cooking oil
  • 1 cup fine rice noodle vermicelli
  • 1/2 cake yellow firm tofu
  • 1/4 cup chopped fresh shrimp
  • 1 tablespoon chopped garlic
  • 1 tablespoon white vinegar
  • 1 tablespoon chopped red shallot
  • 1 tablespoon soybeans
  • 1 tablespoon fish sauce
  • 1 teaspoon ground dried Thai chillies
  • 1 tablespoon lime juice
  • 2 Chinese chives
  • 1/3 cup fresh bean sprouts

How it’s done:

  • Heat oil in wok over medium heat until hot.
  • Fry noodles until crispy then drain.
  • Thinly slice tofu and deep fry until crispy and set aside.
  • Stir fry garlic and shallot.
  • Add shrimp, alongside soybeans, vinegar, lime, fish sauce, and dried chillies, stirring to combine.
  • Reduce heat, add noodles and mix sauce until ingredients fully combine.
  • Top with fresh chili, kaffir lime rind, bean sprouts and chives.


Tom Yum Soup

Tom Yum soup recipe

Prep Time: 30 minutes

Flavors: Salty, sour

What’s in it:

  • 2 cups water
  • 1 sliced stalk of lemongrass
  • 1 chunk diced galangal
  • 5 shredded kaffir lime leaves
  • 2 Thai chilies diced
  • 1 diced clove of garlic
  • 1 cup shrimp
  • 1 cup oyster mushrooms
  • 1 chopped roma tomato
  • 1 chopped white onion
  • 1 teaspoon sugar
  • 5 tablespoons fish sauce
  • 3 tablespoons lime juice

How it’s done:

  • Bring water to a boil.
  • Toss lemongrass, galangal, lime leaves, garlic and chilies into boiling water and let simmer.
  • Toss in shrimp, mushrooms, tomato and onion.
  • Boil all ingredients for 3-5 minutes.
  • Add fish sauce, sugar and lime juice.
  • Bring to simmer and allow soup to thicken and soften.
  • May garnish with cilantro.


Yam Mamuang (Thai Mango Salad)

Yam Mamuang recipe

Prep Time: 15 minutes

Flavor: Sweet, salty, tangy

What’s in it:

  • 2 tablespoons cooking oil
  • 3 unripe mangos
  • 1 cups peeled shrimp
  • 1 clove garlic
  • 1 tablespoons sugar
  • 1/2 diced medium red onion
  • 3 tablespoons fish sauce
  • 1 cup unsalted peanuts
  • 3 medium limes
  • 3-4 tablespoons roasted chili in oil
  • 1 cup roasted coconut

How it’s done:

  • Chop garlic and fry in oil until golden brown.
  • Bring water to a boil in a separate pan.
  • Add shrimp and let simmer 5 minutes, then drain.
  • Cut mango into thin strips.
  • Sautee peanuts in oil on stovetop for 5 mins.
  • Sautee coconut in the same manner and set aside.
  • Toss it all together, sans coconut, and place in serving bowl.
  • Top with roasted coconut, chopped cilantro and serve.

For extra zest try a lime dressing:

  • Squeeze limes to make 4-5 tablespoons.
  • Stir in fish sauce, roasted chili and sugar.
  • Mix and pour over salad.


Tao-Hu Gratium Prik Thai (Garlic and Peppered Tofu)

Tao-Hu Gratium Prik Thai recipe

Prep Time: 45 minutes

Flavor: Salty

What’s in it:

  • 2 cloves diced garlic
  • 2-3 peeled shallots
  • 1 teaspoon peppercorns
  • 2 tablespoons soy sauce
  • 1/2 teaspoon sugar
  • 2 tablespoon vegetable oil
  • 1 cup  firm tofu, cut in half vertically, then each half into 4 slices
  • Garnish: coriander leaves, tomatoes or basil

How it’s done:

  • In an electric grinder, grind together garlic, shallots, and peppercorns.
  • Add soy sauce and sugar and stir to combine.
  • Spread tofu out on a flat dish, cover with the mixture and let to marinate 30 minutes.
  • Heat oil in skillet or wok over medium heat until hot.
  • Fry marinated tofu until golden brown.

Drain and place on a serving dish. Garnish with fresh basil leaves.