Thai cuisine is very popular around the world for obvious reasons. While often using few ingredients and simple preparation techniques, Thailand's gastronomic traditions are rich in flavors, colors and aromas. To cook typical dishes, you must first find the right tools and ingredients. Then all you have to do is try your hand at some of the most popular Thai dishes for a dinner with friends or a simple but delicious lunch.
Steps
Part 1 of 5: Making Pad Thai
Step 1. Prepare everything you need
Pad Thai, or sauteed noodles with vegetables and proteins (such as eggs, tofu or shrimp), is perhaps one of the most famous dishes in Thai cuisine. You can make it at home using a wok and a few easy-to-find ingredients. You will need:
- 250 ml of tamarind juice;
- 120 ml of fish juice;
- 210 g of palm sugar;
- 250 ml of water;
- 230 g of medium-length rice noodles;
- 60 ml of peanut or vegetable oil;
- 230 g of frozen or fresh shrimp, or 150 g of pork loin or shoulder (or a similar cut);
- 190 g of compact tofu cut into 4 x 3 x 0.5 cm pieces;
- 4-5 finely chopped garlic cloves;
- 3 shallots cut into thin slices;
- 20 g of dried shrimps soaked in warm water;
- 40 g chopped sweet and sour pickled turnips or radishes;
- 2-3 teaspoons of dried and ground Thai chili;
- 2 large eggs, beaten;
- 300 g of bean sprouts;
- 50 g of Chinese (or common) chives cut into pieces of about 3 cm;
- 85g roasted, chopped peanuts and 1 lime for garnish.
Step 2. Prepare the sauce for the Pad Thai
To make an authentic Pad Thai, you must first prepare the sauce using tamarind juice, palm sugar, fish sauce and water. Mix 250 ml of tamarind juice, 120 ml of fish sauce, 210 g of palm sugar and 250 ml of water.
Cook these ingredients over low heat for 45 minutes, stirring them from time to time - you should get a syrup. Set the sauce aside until you need to use it to complete the preparation of the dish
Step 3. Soak the rice noodles
To start, soak the rice noodles in cold or warm water for 40 minutes. The noodles should sag, but still be firm to the touch.
Soften the noodles, drain and set aside. During soaking, you can take advantage of it to prepare the remaining ingredients
Step 4. Prepare the protein source
If you are going to use shrimp, remove the shell and intestines, while leaving the tail intact. Do you prefer to use pork? Cut it into pieces of 3 x 1, 5 x 0, 5 cm.
You can also put the shrimp in brine, so that they stay moist after cooking. Bring 250 ml of water to a boil and add 75 g of salt. Let the liquid cool and add 700ml or 1.5L of water. Put the shrimp in brine and leave them in the fridge for 30 minutes. Drain and pat them to dry
Step 5. Cut the other ingredients
At this point it is necessary to prepare the other ingredients you need to have them at hand when it is time to cook them. Cut the tofu into bite-sized pieces, then mince the garlic and chop the shallots. You should also chop up the dried shrimp, chives, and lime.
- Put all the ingredients in separate bowls to prepare them for cooking.
- You should also roast the peanuts at 180 ° C for 3-5 minutes. Then, take them out of the oven to cool. You can grind them with a mortar and pestle.
Step 6. Heat the wok over high heat
The wok can be replaced with a pan with a diameter of 30 cm. Once the cooking surface is heated, grease it with 2 teaspoons of cooking oil. Cook the garlic and quickly mix it with the oil for about 30 seconds.
Add the shrimp and cook until they have acquired a pinkish color. If using pork, cook it until golden brown. Then remove the protein source from the wok and move it to a plate
Step 7. Add the tofu
Pour another 2 tablespoons of oil into the wok and let it heat up. Cook the tofu and sauté until golden. Allow around 4 to 5 minutes.
Once the tofu is cooked, add the shallots, dried shrimps, sweet and sour radicchio and ground chillies
Step 8. Incorporate the noodles
At this point you need to pour the noodles into the wok. Mix them with the other ingredients and sauté them for 1 or 2 minutes, until soft.
If you have a large wok, you may be able to incorporate all the noodles in one go. If it is small in size, you will need to divide them into 2 groups to skip them. To do this, set aside half of the tofu and dried shrimp sauce, then mix the first batch of noodles with the sauce you left in the wok. Repeat the same procedure with the other half of the sauce and the remaining spaghetti
Step 9. Add the eggs
Move the noodles and gravy to one side of the wok, then add a teaspoon of oil. Pour the eggs into the pan and let them cook a little.
Cut the eggs into small pieces using a metal spatula or knife, then mix them with the noodles
Step 10. Pour the Pad Thai sauce over the noodles
To complete the preparation of the dish, pour 120ml Pad Thai sauce over the noodles and mix well to coat them. If you find the noodles too hard, you can moisten them with 1 or 2 tablespoons of water.
Cook the noodles as you like, add the bean sprouts and Chinese chives. Then, sprinkle half of the chopped peanuts and shrimp or cooked pork over the noodles
Step 11. Garnish with lime, chives, and ground dried chillies
You can also add another handful of shredded peanuts and bean sprouts if you wish. Serve the Pad Thai hot.
Part 2 of 5: Making the Thai Curry
Step 1. Prepare all the ingredients
Thai curry is famously characterized by intense aromas and complex textures. It can be served with Jasmine rice or Thai noodles. Thai cuisine offers 3 types of curry: green, red and yellow. You can prepare it with chicken, pork or fish. You will need the following ingredients:
- 400 g of beef or chicken. It can be replaced with tofu, fish or shrimp if desired;
- 1 tablespoon of cooking oil (from corn, safflower or peanuts, while avoiding olive oil);
- 3 tablespoons of curry paste (green, red or yellow depending on your preference);
- 600 ml of coconut milk (about a 1 ½ can);
- 2 kaffir lime leaves;
- 5-10 small Thai eggplants cut into 4 parts;
- 2-3 prik chee red chillies cut diagonally;
- 5 g of basil leaves;
- 1 1/2 tablespoons of fish sauce;
- 1 1/2 teaspoons of palm sugar;
- Basil leaves and red chili slices for garnish.
Step 2. Prepare the beef or chicken
To start, cut the beef or chicken into thin pieces. Try to get slices about 10mm thick.
If using tofu, cut it into thin pieces. In the case of shrimp you have to remove the shell and intestines instead
Step 3. Skip the curry paste in the wok
Heat the wok over medium heat and pour the curry paste into it. Let it warm up - it should start to spread its distinctive smell.
Step 4. Add the coconut milk
Lower the heat and gradually add 600ml of coconut milk to the wok. Stir until a film of oil (green / yellow / red) forms on the surface of the milk.
Step 5. Incorporate the beef and kaffir lime leaves
Cook the beef or chicken for 3 minutes - it should cook completely and give off its distinctive smell. Do the same with tofu or shrimp if you decide to use them.
Raise the heat to bring the mixture to a boil. When it starts to boil, add the remaining coconut milk, then season with palm sugar and fish sauce
Step 6. Add the eggplant
Bring the mixture back to a boil and stir in the eggplant. Let the curry cook until the aubergines have taken on a soft consistency and a dark color.
To finish, sprinkle a handful of basil and chilli leaves over the curry. Turn off the heat
Step 7. Garnish the curry
Plate the curry and garnish it with basil leaves and red chillies. Serve it hot.
Part 3 of 5: Making a Thai Dessert
Step 1. Prepare all the ingredients
Thai cuisine also features a wide range of desserts that are perfect for finishing off a meal. You could try one of the most famous, namely Thai sweet sticky rice. This dish requires the use of coconut milk and palm sugar to sweeten the rice. It can be served with fresh tropical fruit such as mango or papaya. To prepare it you will need the following ingredients:
- 350 g of raw long grain rice left to soak in cold water for one hour and drained;
- 300 ml of coconut milk;
- A pinch of salt;
- 2 tablespoons of sugar;
- 2 large ripe mangoes peeled and sliced;
- 1 tablespoon of roasted broken yellow mung beans (optional).
Step 2. Put a saucepan on the stove
Pour in the rice, coconut milk, salt, sugar and 300ml water. Stir and bring everything to a boil.
- Bring the mixture to a boil, lower the heat and stir. Simmer uncovered for 8-10 minutes, until all liquid has been absorbed.
- Remove the pot from the heat and cover it. Let it cool covered for 5 minutes.
Step 3. Pour the mixture into a steamer
If you are using a steamer basket, pour the mixture into it. Then place the basket on a wok or large saucepan filled with water (calculate a depth of about 5-8cm). Bring it to a boil, then cover the pot and steam the rice for 20 minutes. Make sure the beans don't come into contact with water. You can stir the rice to ensure that the steam is evenly distributed in the basket.
- Rice can also be cooked in a rice cooker. Pour 350 g of rice and 600 ml of water into a rice cooker. Leave the rice to soak for 30 minutes and add ½ teaspoon of salt. Turn on the rice cooker and cook for 15-20 minutes, then let it rest for 5 minutes.
- Once the rice is cooked, you can pour it into cups or ceramic bowls lined with cling film to shape it. Let it cool down to room temperature.
Step 4. Serve the sticky rice with the fruit
It can be served directly in cups, but also on a plate. Garnish with mango slices and a handful of toasted mung beans.
Part 4 of 5: Obtaining Appropriate Cookware and Utensils
Step 1. Get a wok
The wok is a large, deep pan that can be used in Thai cooking for sautéing, steaming or browning food. It comes in various sizes, although a medium wok is often more than enough for home cooking. This type of pan can be found online or in Asian supermarkets.
- Look for a carbon steel wok, as it conducts heat well and can be seasoned to prevent foods from sticking together while cooking. Also look for a wok that has a lid with a handle. Since the lid can get hot, the handle will help you avoid burning yourself when in use.
- In addition to the wok, buy a spatula or spoon with a long metal handle. This will make it easier to stir the food back into the pan as it cooks.
- If you don't have the option to buy a wok, you can cook Thai dishes in a deep non-stick pan.
Step 2. Get a mortar and pestle
These tools are used to grind spices for use in the preparation of Thai sauces, curries and soups. In addition to chopping the fibers of the roots and herbs, they also help to release the aromas and juices of the food. Mortar and pestle sets can be found online and at most home improvement stores.
Mortar and pestle can be replaced with a small food processor or coffee grinder. Make sure that the grinder is used only and exclusively for the spices and herbs used in the preparation of Thai dishes, to avoid contaminating the food with other flavors
Step 3. Get a rice cooker
Many Thai dishes are served with Jasmine rice. Investing in an automatic electric rice cooker is ideal for cooking rice quickly and easily. You can find it online or in an Asian product store.
If you don't want to buy a rice cooker, you can always prepare the rice with a normal saucepan. However, keep in mind that the preparation of the recipe will take longer because you will have to cook the rice in the traditional way
Step 4. Buy a steamer basket
Many Thai dishes require the use of a steamer basket. This tool is often made from bamboo or woven fibers, but some are made of metal. Look for it online or at a home improvement store.
Being round and stackable, the steaming baskets help you cook food more easily over a pot of boiling water. The steam rises to the top and passes through the holes in the basket, cooking food quickly and efficiently
Step 5. Invest in a good chef's knife
Using a good quality knife is essential in Thai cooking, but not only. It should be large enough to allow you to cut vegetables, herbs, meat and fruit. It is good that it is equipped with a sturdy, high-quality blade, and it should also ensure a comfortable grip. Investing in a good kitchen knife makes food preparation a lot easier.
It is not always possible to invest in a good chef's knife. In this case, you can use a normal one to cut the food, as long as it is sharpened before use. Sharpening a knife makes it easier to use and safer in the kitchen
Part 5 of 5: Finding Thai Ingredients
Step 1. Get the herbs and spices typical of Thai cuisine
Using the right herbs and spices is an essential element to prepare typical Thai dishes. Many traditional products can be found in Asian stores, in the oriental food section of supermarkets and online. Getting these ingredients guarantees the preparation of authentic and tasty dishes. You should therefore stock up on the following herbs and spices:
- Thai Basil: Sometimes called "sweet Thai basil", its original name is bai horapha. It features smaller, darker leaves than Western basil, with purple stems and flowers. This type of basil is usually used to make curries and other Thai dishes;
- Coriander Root and Seeds: This root is called rahgk pak chee in Thai and is found on the end of the coriander plant. It is generally pounded with a mortar and pestle before being added to curry pastes and Thai soups. Coriander seeds, whose original name is mellet pak chee, are small in size and characterized by a brown color. They are used to prepare Thai curry pastes, sauces and marinades;
- Galangal Root: Called hea-uh kah in Thai, it is similar to ginger root, but has a more delicate flavor and texture. You can find it fresh in supermarkets specializing in the sale of Thai products. It can also be found in dehydrated or ground slices. It is added to soups and Thai curries;
- Combava: Called ma-goot in Thai, kaffir lime leaves are a key ingredient for making soups, curries and sautéed dishes typical of Thai gastronomy. The leaves are also available dried or frozen to be used in the kitchen;
- Coriander: Coriander leaves are used to garnish Thai dishes and salads. Both the leaves and the stems can be eaten raw;
- Thai Chillies: These small red chillies are called asprik kee noo in Thai and add a spicy note to various dishes. They are often added to soups and curries.
Step 2. Buy traditional Thai sauces and pastes
You should also invest in sauces and pastes often needed to prepare numerous Thai dishes. They can be found in most Asian supermarkets and online. Here are which ones you should keep in the pantry:
- Fish sauce: called nam pla in Thai, it is one of the main ingredients of Thai cuisine. Its use in Thai gastronomy is comparable to soy sauce for Chinese food or table salt for cooking in many Western countries. When raw it gives off an intense smell, but then acquires a delicate taste when it is used for cooking;
- Tamarind Paste: Ready-to-use tamarind paste can be found in Asian food supermarkets or on the internet. It is prepared by letting the tamarind seeds soak in water, which are then squeezed to extract the aromas and obtain a paste;
- Curry paste: Although it is possible to make it at home using a mortar and pestle, Thai curry paste can also be bought in-store or on the internet. Using authentic Thai curry paste speeds up and facilitates curry preparation.
Step 3. Get palm oil, coconut milk and palm sugar
Many Thai dishes call for the use of palm oil, coconut milk, and palm sugar. These ingredients can be found in Asian supermarkets or on the internet. Palm oil is used to fry in the wok and flavor soups. You can substitute a lighter oil, such as canola, sunflower, or peanut oil, if you can't find it.
- Coconut milk is prepared by filtering and squeezing the pulp to obtain the juice it contains. It is often used to make Thai curries and soups. It is available in cans at the supermarket. Be sure to always shake it before use to ensure that the cream that comes to the surface mixes with the juice inside the can.
- Palm sugar is another widely used ingredient in Thai cooking to sweeten curries and soups. It is obtained from the sap of the coconut palm flower.
