Recipes
Thai Cuisine > VEGETABLES
Spicy Thai Pizza
Thai/Hawaii Noodles
Thai Vegetarian Noodles
Eggplant with Tofu
Hot & Sour Mushroom Soup
Fried Rice with Basil
Miang Kam
Green Vegetable Curry
Paak Tom Kati
Thai Green Papaya Salad
Prawn Salad
Yam Yai
Pad Thai - Vegetarian
Buddha's Delight
Vegan Thai Curry
Thai Pumpkin Soup
Kaeng Liang
Spicy Thai Pizza

Ingredients:

Directions:

Combine rice, 1 cup cheese, 1/4 cup peanut butter and egg in large bowl. Press firmly into 12-inch pizza pan or 10-inch pie pan coated with cooking spray. Bake at 400 degrees F. for 8 minutes. Mix remaining 3/4 cup peanut butter, water, cilantro, soy sauce, 2 tablespoons sesame oil and red pepper in small bowl; set aside.
Stir-fry broccoli, onion and carrots in remaining 1 tablespoon sesame oil in large skillet over medium-high heat until tender-crisp. 
Spread sauce over crust; top with vegetable mixture. Sprinkle with remaining 1 cup cheese. Bake at 400 degrees F. for 10 to 12 minutes. Let stand 5 minutes before serving.



Preparation Time:
35 mins

Servings:
6 people

Thai/Hawaii Noodles

Ingredients: Directions:



Preparation Time:
30 mins

Servings:
4 people

Thai Vegetarian Noodles

Ingredients:

Directions:

Soak noodles in 8 cups cold water for 45 minutes. Drain in a colander and set aside.Heat olive oil in a large skillet over high heat. Add garlic and saute, stirring, until lightly browned, about 1 minute.
Add broccoli, onions, snow peas, celery, carrots, bell pepper & mushrooms, and stirfry for 1 minute. Add peanuts, fish sauce, black bean sauce, vinegar, soy sauce, white pepper & noodles, and cook, stirring continuously, until heated through and well mixed, about 2 minutes.
Stir in chopped mint. Transfer to a platter, sprinkle with bean sprout & leeks and garnish with mint sprig.



Preparation Time:
30 mins

Servings:
8 people

Eggplant with Tofu

Ingredients:

Directions:

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes.
Heat oil in skillet; add garlic and stir-fry until light brown . Add eggplant and tofu and cook for 5 to 7 minutes.
Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking.



Preparation Time:
20 mins

Servings:
3 - 4 people

Hot & Sour Mushroom Soup

Ingredients:

Directions:

In a large pan, bring the vegetable stock to the boil and stir in the Nam Prik Pow sauce.
Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. 
Pour into a serving bowl and garnish with coriander leaves.



Preparation Time:
15 mins

Servings:
3 people

Fried Rice with Basil

Ingredients:

Directions:

In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly.
Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly.
At the last moment quickly stir in the basil leaves and turn on to a serving dish.



Preparation Time:
25 mins

Servings:
2 people

Miang Kam

Ingredients:

Directions:

Heat the sugar until it melts then add the shrimp paste, stir it while it is boiling or it will burn; taste (after it cools!) if it tastes right or add some of the sugar or shrimp if needed. (The right taste should be between sweet and salty.) 
Instructions for the preparing the shredded coconut:
Buy a whole coconut from any food market . It should not cost more than $1 (or 5 baht in Thailand). Then break open the shell and take out the meat. Wash it thoroughly... Then shred it (without peeling the brown skin that is attached to the white part to the shell) into a 1x1 milimeter shreds. Put the shredded coconut in a hot pan and stir it until it is all brown (should take about 20 minutes with medium heat)



Preparation Time:
35 mins

Servings:
3 people

Green Vegetable Curry

Ingredients:

Directions:

In a saucepan over medium heat combine the ingredients and simmer for 5 minutes, stirring occasionally. Taste for flavour balance and adjust as necessary. Transfer to a sauce boat or small bowl.
To complete the dish you need half a cup each of various vegetables to makea total of 3 cups. I suggest cauliflower (separate the florets, and slice thestalk thinly), asparagus, baby corn (cut lengthwise in half), bamboo shoots,Thai eggplants (or standard aubergine, cut into balls with a melon baller), and snow peas. 
Place these in a bamboo steamer and steam until barely cooked (they should still be firm and snap when bent).



Preparation Time:
35 mins

Servings:
4 people

Paak Tom Kati

Ingredients:

Directions:

In a saucepan bring the coconut milk to a gentle simmer and mix in the sugarand soy sauce, and stir in the lime leaves. Add the shallots and pepper, and gently simmer for 1-2 minutes until aromatic. Taste for the balance of sugar and salt, and adjust if necessary. 
Add the vegetables, and return to a boil. Simmer gently until just cooked (If using garden peas, do not add them until the other ingredients are almost cooked, and then serve as soon as they are warmed through). 
Remove the peppercorns, and serve with either rice or noodles



Preparation Time:
25 mins

Servings:
4 people

Thai Green Papaya Salad

Ingredients:

Directions:

Use mortar and crush the chilli and garlic, add shrimps, continue crushing, add sugar, continue beating with the pestle, add the papaya, beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat, beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat.
You may need to add either sugar, fish sauce, or lime.
The final taste on the balance between sweet, (pepper) hot, salty, and sour. Goes well with Thai style BBQ chicken and steamed sticky rice.



Preparation Time:
15 mins

Servings:
Makes about 4-1/2 cups of salad, about 4 servings

Prawn Salad

Ingredients:

Directions:

Bring water to a boil and add lemon grass, lime leaves and coriander. Boil for five minutes. 
Drop in prawns and cook 1 minute. Remove and rinse under cold water. 
Combine lime juice, palm sugar, garlic, ginger and black pepper in a bowl. Mix to dissolve sugar. 
Pour dressing over prawns and toss to coat. Add green onions and mint leaves, toss to mix.



Preparation Time:
25 mins

Servings:
3 Cups

Yam Yai

Ingredients: Directions:



Preparation Time:
15 mins

Servings:
2 people

Pad Thai - Vegetarian

Ingredients:

Directions:

Fish sauce is made from fermented salted fish. It can be found in Asian food stores and requires no refrigeration after opening. In a covered pot, bring the water to a rolling boil. Blanch the mung bean sprouts by placing them in a strainer or small colander and dipping it into the boiling water for 30 seconds. Set aside to drain well. When the water returns to a boil, stir in the rice noodles and cook for 3 to 5 minutes, until tender but firm. Drain the cooked noodles, rinse them under cool water, and set them aside to drain. 
Prepare the remaining ingredients and have them near at hand before you begin to stir-fry. Heat the oil in a wok or large skillet. Add the garlic and chile, swirl them in the oil for a moment, and stir in the grated carrots. Stir-fry for 1 minute. Push the carrots to the sides to make a hollow in the center. Pour the beaten eggs into the center and quickly scramble them. When the eggs have just set, pour in the sauce mixture and stir everything together. Add the drained rice noodles and mung sprouts, and toss to distribute evenly. 
Stir in the peanuts and scallions, and serve at once.



Preparation Time:
15 mins

Servings:
2 people

Buddha's Delight

Ingredients:

Directions:

Soak dried veggies separately in cold water overnight, or in warm water for at least an hour.
Cut bean curd sticks into short lengths.
Cut bamboo and lotus root into small slices.
Heat wok. When hot put in half the oil and wait until it smokes. Stir fry all dry veggies with a little salt for one minute. Remove vegetables from wok and set aside. Add and heat remaining oil and stirfry rest of the veggies with salt. Add partly cooked dry veggies, sugar, soy sauce, stirring constantly.
If it dries out add a little water. When cooked add cornstarch mix.
Garnish with sesame oil and serve immediately.



Preparation Time:
15 mins

Servings:
4 people

Vegan Thai Curry

Ingredients:

Directions:

Heat up a little vegetable oil, and throw in the roughly chopped onion. 
Stir 'till it gets a little brownish, then add the finely chopped or mashed garlic. stir a little, then add vegetables.
Stirfry untill the vegetables are slightly cooked. 
Add tofu in small cubes and stirfry untill they're a little brown.
Heat the coconutmilk and mix with the broth and the curry paste.
Stir and wait untill everything is thoroughly mixed. 
Wait until the coconut milk mixture boils and add to the vegetables and onions.
Add coconut paste to thicken the curry.
Leave on fire for a while and mix regularly.
Add fresh coriander leaves and serve with rice.



Preparation Time:
35 mins

Servings:
6 people

Thai Pumpkin Soup

Ingredients:

Directions:

Combine first 3 ingredients in a large Dutch oven, and bring to a boil.
Cover, reduce heat, and simmer 10 minutes. 
Combine 1 cup pumpkin mixture and peanut butter in a blender or food processor; process until smooth.
Return mixture to pan.
Stir in vinegar and next 5 ingredients (vinegar through garlic); cook 3 minutes or until thoroughly heated. 
Ladle into soup bowls. Sprinkle with cilantro, if desired.



Preparation Time:
30 mins

Servings:
6 people

Kaeng Liang

Ingredients:

Directions:

In a mortar and pestle or food processor, grind the spice mixture ingredients to a smooth paste. Bring the stock to a boil and add the spice mixture, curry paste, and chili paste in oil, and stir until thoroughly mixed. When it is again boiling, and mixed, stir in the fish sauce. Add the vegetables and basil, stir until cooked. The vegetables should be minimally cooked. 
Taste and adjust the saltiness by adding more fish sauce if required. Many people especially love this dish if it's seasoned with fish powder with chile.



Preparation Time:
15 mins

Servings:
2 people