Search This Blog

YUMMY Recipes

NEW Addition! 
Cha-Yen (Thai Iced Tea)


For the instructions on how to make your own cha-yen see http://www.thaiteaset.com for some really clear instructions.  This drink is refreshing and delicious!!


Below are the recipes for some of our favourite Thai dishes. (More coming soon) 


Dish #1 Dave's Favourite ~ Pork and rice (Pad Ga-prao muu)
Pad Ga-prao (praw) muu, is one of the most common dishes in Thailand. It’s usually served as a one-dish meal, a quick meal eaten over rice, and is usually topped with a fried egg. This recipe is for a ‘one-dish meal’ sized portion. 
If it’s too hard to get Holy Basil, substitute with Thai Basil. Serve with a sliced chili in a bowl with a teaspoon of fish sauce.

Ingredients:
1 tablespoon vegetable oil
1 tablespoon garlic
2-30+ small thai chilies to taste
1/2 cup (100g) ground pork (or chicken/beef)
1 tablespoon fish sauce
1 teaspoon black soy sauce
1/4 teaspoon white sugar
2 tablespoons water
1/2 cup holy basil leaves and flowers

DIRECTIONS
Smash chilies with a stone mortar & pestle if you have one, or use the side or back of a knife. Smash garlic, and set aside with the chilies.
Clean basil by picking off the leaves and flowers, and discarding the stems. Rinse and set aside.
Heat the oil in a pan until very hot on high heat. Throw in the chilies & garlic, and stir until browned.
When the garlic is ready, add the minced pork. Break it up in the pan with your spatula, to make sure it cooks evenly. Fry until no longer red.
Add sugar, soy sauce & fish sauce. Stir and let absorb.
When dry, add the water and the basil leaves. Stir until basil is wilted, and serve on rice.
If you want to top with a fried egg, add a bit more oil in the pan, and allow the oil to get very hot. Crack an egg in the middle. If it’s hot enough the egg will bubble up and sizzle. When browned on the edges, flip and wait until browned on the other side. Remove and place on top of the rice.

Dish #2 Andie's Favourite ~ Chicken Cashew (Gai Pad Med Ma-Muang)


3 tbs. canola oil, divided
500g boneless skinless chicken breasts, thinly sliced
salt and ground black pepper, to taste
2 1/2 tbs. Thai chili paste
1/2 cup low-sodium chicken broth
1 large red bell pepper, seeded and cut into 1/2 inch pieces
1/2 large onion, cut into 1/2 inch pieces
1/4 cup oyster sauce
1 tbs. sugar
6 dried red chilies
Generous 1/2 cup raw cashews, toasted (or substitute dry roasted, unsalted cashews)
5 shallots, cut into 2 cm pieces
Steamed Thai jasmine rice, for serving

Heat 1 tbs. oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper and stir fry until cooked through. Put the chicken in a bowl and set aside.

Add the remaining oil to the empty pan and heat. Add the chili paste, stirring constantly to break it up for 1 to 2 minutes. Add the chicken broth, red bell pepper, onion, oyster sauce and sugar. Stir well and simmer for 3 minutes. Lower the heat to medium, return the chicken to the pan and cook until the sauce is slightly thickened and the vegetables are tender, about 4 to 5 minutes. Add the chilies, cashews and shallots, stir to combine and serve immediately over rice.



Dish #3 Easy Thai Fried Rice 

  • 1 cup cooked jasmine rice day old (a bit dry) is best
  • 1/4 cup sliced onion
  • 1 1/2 teaspoons finely chopped garlic
  • 2 tablespoons chopped spring onions 
  • 1/3 cup diced tomato
  • 1/3 cup small slices of chicken
  • 1/2 teaspoon salt
  • pinch white pepper
  • 1/4 teaspoon white sugar
  • 1/4 teaspoon soy sauce
  • drop of fish sauce
  • 1 egg
  • 1/8 teaspoon white pepper powder
  • garnish with coriander, lime wedges and cucumber slices




  1. Prepare all your ingredients: chop the tomato into medium-sized pieces, slice the onion into thin strips, finely chop the garlic and chop the spring onions. Slice the cucumbers and chicken.
  2. Heat the oil on high until hot. Add the onion. Stir well and when it’s softened add the garlic. When the garlic is slightly browned add the chicken. Stir well. Keep flipping the chicken until it’s white on all sides.
  3. Add the rice and stir well.  
  4. Push the rice to the side of the pan and add a bit more oil. Crack an egg on the oil and mix in the pan. Let set. When solid, flip the rice on top and mix well.
  5. Add the soy sauce, fish sauce, sugar as well as salt and white pepper to taste. Turn off heat.
  6. Add 1/2 of the spring onion and tomato, mix well. Turn onto a plate and garnish with the rest of the spring onions, coriander, a piece of lime and the cucumber slices. http://www.thaiteaset.com