√ 10 Amazing Thai Dishes That Will Make You Hungry

10 Amazing Thai Dishes That Will Make You Hungry

Thai food has power-packed flavor in every mouthful. Whether it’s brothy Galangal Lemongrass Soup or coconut-milk-based Massaman Curry, Thai food never fails in flavor. And if you are an intense spice lover, you will meet your match in Thailand. Seemingly everything from the luscious Green Papaya Salad to the scintillating Red Curry leaps off the plate with chile pepper goodness. Thankfully, in your own kitchen, you can easily control the spice level of each dish.

Once your kitchen is stocked with the component flavors of Thai cuisine, you can create a fusion of your own devising with seasonal produce and your unique culinary style. We’ve combined the best of both worlds in this chapter with healthy, delicious renditions of authentic Thai classics such as Thai Basil Eggplant and Thom Kha Pak (Thai Coconut Vegetable Soup) alongside our own inventions like the Kaffir Lemongrass Tofu Cutlets and Funky Thai Salsa. Use these recipes to re-create the taste of Thailand and then sit back, relax, and enjoy yourself in true Thai fashion.

1. BANANA PANCAKES

In a country short on Western-style breakfast foods, these pancakes really hit the spot! Usually served as big as the plate and sprinkled with a touch of powdered sugar, they are enough to power you up for a good long morning of sight-seeing. Keep the heat low to cook all the way through the pancake without burning the bananas. Serve as they are, with maple syrup, or topped with a dab of vegan butter and a sprinkling of powdered sugar.

MAKES EIGHT 4-INCH FLAPJACKS

½ cup spelt flour
½ cup brown rice flour
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon ground cinnamon, optional
2 cups thinly sliced banana
(about 3 medium bananas)
1¼ cups water
1 tablespoon safflower, coconut,
or other oil or melted Earth Balance
vegan butter, plus more for cooking
2 tablespoons maple syrup
½ teaspoon vanilla extract,
preferably alcohol-free
1 teaspoon granulated
organic sugar, optional

Sift the spelt flour, rice flour, baking powder, salt, and cinnamon, if using, into a large mixing bowl. Whisk together well, making sure there are no lumps.
Using a standing mixer with the whisk attachment or a hand mixer, whip ½ cup of the bananas for 20 seconds or until well blended and a little bit fluffy. Add the water, oil, maple syrup, and vanilla and continue to whisk until creamy and well blended.
Turn the heat under a griddle or other pan to low and allow the pan to heat up while you proceed with the batter. You may need to lightly oil the pan. Add the wet ingredients to the flour mixture and use a spoon or rubber spatula to stir until the batter is uniform. Be careful not to overmix the batter.
When the griddle or skillet is very hot, use a cup measuring cup to form as many pancakes as room allows. Working quickly, cover the tops of the pancakes with the remaining banana slices. You can push the slices in just a little, which will spread the batter out some. If you like, sprinkle the bananas with a little of the sugar.
Flip the pancakes when there are bubbles on top and they smell toasty. (Note that there won’t be as much bubbling as there is with regular pancakes. The smell and perhaps a tiny bit of smoke will be the best way to tell if they are ready to flip.) Continue to cook on the banana side for about 2 minutes. Repeat with the remaining batter. Serve immediately.

2. GALANGAL LEMONGRASS SOUP

Though all soups benefit from spending hours simmering on the stovetop to allow the full flavors of the dish to sing in perfect harmony, those of us short on time can also choose to increase the flavor ingredients for a similar effect. In this case, using a larger than normal amount of lemongrass, kaffir lime leaves, and galangal counteracts the limited cooking time while providing you that symphonic splendor you deserve. Served with rice noodles, this dish can be a satisfying light meal.

SERVES 4 TO 6

8 cups water or vegetable stock (see page 228)

3 stalks lemongrass, bottoms and outer stalks removed

4 kaffir lime leaves, thinly sliced, or 2 teaspoons lime zest

2-inch piece galangal, thinly sliced, or 2 tablespoons

peeled and minced fresh ginger

4 cloves garlic, pressed or minced

1 red chile, seeded and diced

1 cup thinly sliced carrot

1 (15-ounce) can straw mushrooms, or

1½ cups sliced cremini mushrooms

1 handful green beans or snow peas, thinly sliced (about ½ cup)

8 to 10 cherry tomatoes, quartered (about 1 cup)

¼ cup Bragg’s Liquid Aminos, soy sauce, or a combination

1 lemon or lime, juiced

¼ cup thinly sliced green onion

2 tablespoons minced fresh cilantro

Place the water in a large pot and begin heating over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object. Add to the pot with the lime leaves, galangal, garlic, and chile pepper. Cover and cook for 10 minutes.
Add the carrot, mushrooms, green beans, and tomatoes and cook for at least 5 minutes more, or until the carrots are soft.
Remove from the heat and add the Bragg’s, lemon juice, green onion, and cilantro. Stir well and remove the lemongrass before serving hot.

3. THAI COCONUT VEGETABLE SOUP (THOM KHA PAK)

Simple and satisfying, this soup will have your guests oohhing and aahhing. If you aren’t serving all of this soup immediately, you may want to leave the cabbage on the side. Portion out some shredded cabbage to each bowl (it will shrink down quite a bit when it gets hot), add the soup, and stir.

SERVES 8

6 cups water or vegetable stock (see page 228)

1 stalk lemongrass, bottoms and outer stalks removed

2 (14-ounce) cans coconut milk

2-inch piece fresh ginger, peeled

2 kaffir lime leaves, or 1 teaspoon lime zest

4 cups assorted chopped vegetables (carrots, zucchini, broccoli, eggplant, mushrooms)

1 cup yellow onion, sliced into quarter moons

2 red or green chiles, seeded and diced

1 lime, juiced

¼ cup Bragg’s Liquid Aminos

1 teaspoon sea salt, or to taste

¼ cup minced fresh cilantro

4 cups shredded napa cabbage, lightly packed

1 cup mung bean sprouts, optional garnish

Place the water in a large pot over medium heat. Slice the lemongrass in half lengthwise and crush it by lightly pounding with a wooden spoon or other heavy object, and add it to the pot. Using a blender, combine about half of the coconut milk with the ginger, and lime leaves on high speed for 20 seconds or until there are no chunks. Add the remaining coconut milk and blend for 5 to 10 seconds to incorporate. Pour this mixture into the water and continue cooking over medium heat while you prepare the vegetables.
Place each vegetable into the soup pot as you go, starting with the hardest, longest-cooking veggies. Add the onion and chiles, cover, and heat for 10 minutes or until all the veggies are tender.
Add the lime juice, Bragg’s, and salt, and stir. Cook for 2 more minutes and taste. If you think the soup needs more lemongrass, ginger, or kaffir lime, blend more now with ½ cup of the broth. Otherwise, add the cilantro and cabbage, stir well, and remove the lemongrass stalks. Serve immediately, garnished with mung bean sprouts, if using.

4. GREEN PAPAYA SALAD

As we noted earlier in this section, you may want to ask your grocer if the papaya is immature papaya or just unripe. If you simply cannot find immature papaya, go for the unripe papaya as the next best choice. Rather than grating the papaya you can use a mandoline, which yields longer, thicker julienne strips. They take longer to absorb the dressing, but they do not get as soggy as the grated papaya does over time. Using a spice or coffee grinder to grind the lime leaves works best, but a mortar and pestle are the time-honored traditions. Serve this refreshing salad with Thai Summer Rolls (page 59), Red Curry vegetables (page 70), or Pad Thai (page 66).

SERVES 4 TO 6

4 cups shredded or coarsely grated green papaya

(about ½ of a large green papaya)

1 lime, juiced

1 cup shredded carrots

2 kaffir lime leaves, ground, or 1 teaspoon lime zest

2 cloves garlic, pressed or minced

¼ cup minced fresh cilantro

1 tablespoon agave nectar

1 teaspoon Bragg’s Liquid Aminos, or soy sauce

½ teaspoon crushed red pepper flakes or

½ hot red chile pepper, diced

½ teaspoon of sea salt

4 cherry tomatoes, quartered

½ cup chopped cashews or peanuts, toasted

(see page 225), optional

Place the green papaya in a mixing bowl and cover with the juice of ½ of the lime. Toss well to coat the papaya.
Add the carrots, ground lime leaves, garlic, cilantro, agave, Bragg’s, crushed red pepper, sea salt, and the remaining lime juice and toss well.
Serve on individual plates topped with a tomato and cashews.

Variation

Replace the papaya with jicama for a unique twist.

5. CUCUMBER SALAD WITH PEANUTS AND CHILE

This salad is a simple and sublime palette cleanser. The playfulness of the mint, chile pepper, vinegar, and agave makes this salad dance in your mouth. Serve alongside very flavorful curries such as Massaman Curry (page 78) or Madras Curry (page 25), or simply serve this salad over lettuce.

SERVES 6

2 large cucumbers, peeled

2 tablespoons rice vinegar or freshly squeezed lime juice

1 teaspoon agave nectar

1 tablespoon mirin

1 tablespoon red chile pepper, seeded and diced or

½ teaspoon crushed red pepper flakes

¼ cup chopped roasted peanuts

1 tablespoon minced fresh cilantro

1 teaspoon minced fresh mint

½ teaspoon of sea salt

Cut the peeled cucumbers in half. Use a small spoon to scoop out the seeds, then cut them into ¼-inch slices.
Add the remaining ingredients and stir well. Serve immediately or store in an airtight container in the fridge until ready to serve.

6. TOMATO MUNG BEAN SALAD

This is a simple and light salad that makes use of common ingredients in a Thai kitchen. If you have time, allow this dish to sit in the fridge for 20 minutes; the flavor enhances with time. Enjoy as a side dish when served with Kaffir Lemongrass Tofu Cutlets (page 73) or Pad Thai (page 66).

SERVES 6

3 large tomatoes, chopped (5 cups)

1 clove garlic, pressed or minced

1½ cups mung sprouts

½ cup sliced green onions

2 tablespoons minced fresh cilantro

1 hot chile pepper, seeded and diced, or to taste

1 tablespoon minced fresh mint

1 tablespoon soy sauce

2 tablespoons freshly squeezed lime juice

2 tablespoons sesame oil

1 tablespoon rice vinegar

1 teaspoon Sriracha (page 86) or cayenne pepper to taste

½ teaspoon sea salt, or to taste

¼ teaspoon ground black pepper, or to taste

Combine all of the ingredients in a large mixing bowl and gently mix well.

7. THAI SUMMER ROLLS

Summer rolls make a pretty package out of all manner of fresh summer vegetables and fruits as well as noodles, rice, or tofu. Once you get the hang of the technique used here, the sky’s the limit as far as what you can stuff into these rolls. Serve with peanut sauce, Mango Ginger Sauce, Dim Sum Dipping Sauce, Nuoc Cham, or Funky Thai Salsa.

MAKES 8 ROLLS

½ (14-ounce) package extra-firm tofu

1 tablespoon soy sauce

2 ounces bean thread noodles

1 cucumber, peeled, seeded, and sliced into thin strips

2 cups shredded lettuce

1 large carrot, shredded

1 red bell pepper, seeded and cut into thin strips

1 cup mung sprouts, optional

¼ cup minced fresh cilantro

16 leaves basil or Thai basil

16 to 24 fresh mint leaves

16 rice paper wrappers

Soy sauce for dipping

Preheat the oven or toaster oven to 350°F. Slice the tofu into six rectangles about 4 to 5 inches long. Place in a baking dish, pour the soy sauce over the top and roll them around a bit to coat them in the soy sauce. Place in the oven and bake for 10 to 15 minutes. Set them aside and allow them to cool.
Boil water in a pot or tea kettle. Place the noodles in a bowl, cover with the boiling water, and stir them occasionally for 5 to 8 minutes while you prepare the other veggies. Strain and allow them to cool.
After all of the filling ingredients are prepared, add warm water to a large bowl or casserole dish large enough to fit the rice paper wrappers. Dip one of the wrappers in the water to soak and lay it on a clean work surface. Lay another soaked wrap above the first one, overlapping by a couple of inches into an eight formation. Arrange a small amount (about one-eighth) of each of the filling ingredients on the first rice paper.
When the rice paper is soft and flexible, fold up the end of the wrapper that is closest to you, then fold in the sides. Continue to roll and tuck in the sides until the whole thing is sealed together in a happy little roll. Be sure to press firmly as you roll in order to keep the roll tightly packed. This way they will slice in half without spilling their insides and are easier to eat. Slice and serve immediately or cover with a damp cloth in the refrigerator for up to 2 days.

Chefs’ Tips and Tricks

If you have enough counter or table space, lay out all of your wrappers at the same time. This is the most time-efficient way to go. And by the time you are done adding all of the fillings, the rice paper is the perfect rolling consistency damp and sticky.

It’s easy and economical to bake the tofu strips in a toaster oven. Alternatively, you could sauté the tofu in a bit of toasted sesame oil.

8. THAI BASIL EGGPLANT

Though abundant in flavor, this dish is light enough to accompany heavier dishes such as Pad Thai, or simply served over rice or quinoa. It also makes an innovative filling for a wrap, hot or cold. Use regular basil if the Thai variety is not available to you.

SERVES 3 TO 4 AS A MAIN DISH

1 tablespoon sesame or safflower oil

4 cloves garlic, pressed or minced

1 to 2 red chile peppers, minced, optional

2 medium eggplant, chopped medium (about 6 cups) (see Box below)

1½ cups water

1 tablespoon agave nectar

2 tablespoons Bragg’s Liquid Aminos or soy sauce

¼ to ½ cup Thai basil leaves

Sauté the oil, garlic, and chile pepper over medium heat for 1 minute or until the garlic starts to brown, stirring frequently.
Add the eggplant and water, cover and simmer for 8 minutes or until the eggplant is very soft. Add the agave and Bragg’s and stir. Continue cooking for a couple of minutes until the eggplant is that perfect edible consistency. Add the basil, stir well, and remove from the heat.

Chefs’ Tips and Tricks

An old tip for cooking with eggplant is to cut it in irregular shapes of the same size. This makes it easier to turn and helps the eggplant not stick to the pan. Many people prefer to “sweat” the eggplant first, believing this lends a softer, more chewable eggplant. First slice the eggplant, lay the pieces out on a baking tray, and sprinkle with sea salt (kosher if you have it). Let it sit for 15 minutes or longer, then rinse before using in a recipe.

9. SPICY SESAME PEANUT NOODLES

This dish makes a great appetizer or side dish but can also come through as an entrée simply by adding some steamed vegetables such as broccoli, bok choy, carrots, or kale. If you aren’t familiar with peanut sauce, this dish makes a great intro course. Serve before Loving Jungle Princess with Spicy Asparagus.

SERVES 4 TO 6

8 ounces vermicelli or angel hair pasta

1 teaspoon toasted sesame oil

2 cloves garlic, pressed or minced

2 tablespoons peeled and

minced fresh ginger

½ cup peanut butter

1 tablespoon soy sauce or

Bragg’s Liquid Aminos, or to taste

½ cup of water

(or more if needed to stir)

2 tablespoons rice vinegar or

freshly squeezed lime juice

2 tablespoons agave nectar

1 teaspoon crushed red pepper flakes or

fresh minced chile pepper

1 tablespoon toasted sesame seeds

1 large carrot, shredded (about 1 cup)

2 tablespoons minced fresh cilantro

1 stalk green onion, green and

white parts, thinly sliced

Prepare the noodles according to the package’s instructions. Once strained, toss with the oil and set aside.
Blend or whisk together the remaining ingredients except for the carrot, cilantro, and green onion to make your peanut sauce. When you are ready to serve, toss the peanut sauce with the noodles, carrot, cilantro, and green onion. If the dish sits around (for even a short period of time) you will need to add a tablespoon or two of water to stir it up again.

The Asian Pantry

Peanut butter is surprisingly uncommon outside of the United States but works great in re-creating an authentic peanut sauce in dishes such as this one. It also saves you the time of harvesting peanuts, roasting them, and simmering them into a savory sauce. Phew! But if you ever come across raw peanuts at an Asian market, you should definitely check them out. The flavor might surprise you more subtle and juicier than packaged peanuts. Here in Hawaii, boiled peanuts are frequently served, still inside their shells, at Polynesian events and luaus. Also, look for sprouted peanuts at your local farmers’ market truly a treat!

10. PAD THAI

Pad Thai is the quintessential Thai dish, and yet no two Pad Thais are alike. It’s another one of those dishes where each region has developed its own style. Many variations use egg; ours uses tofu. If you have the time to make the Fish-Free Sauce (page 85) and the Sriracha (page 86), you will experience the full flavors of the dish. Serve with Cucumber Salad (page 54) or Thai Summer Rolls (page 59).

SERVES 4 TO 6

1 (14-ounce) package Pad Thai noodles

(thin and flat, like linguini)

2 tablespoons soy sauce

3 tablespoons sesame or peanut oil

1 (14-ounce) package extra-firm tofu

1 batch Pad Thai Sauce (recipe follows)

1 cup minced shallots or onion

3 large cloves garlic, pressed or minced

½ cup thinly sliced green onion

¼ cup minced fresh cilantro

1 cup mung bean sprouts

½ cup roasted unsalted peanuts

Lime wedges

PAD THAI SAUCE

¼ cup freshly squeezed lime juice

1 teaspoon lime zest

2 tablespoons peanut or sesame oil

1 tablespoon agave nectar or organic sugar

1 tablespoon rice vinegar

2 tablespoons soy sauce

3 tablespoons Fish-Free Sauce (page 85),

or add extra soy sauce or Bragg’s Liquid Aminos to taste

1 clove garlic, minced

1 teaspoon tamarind paste, optional

2 teaspoons Sriracha (page 86) or

½ teaspoon crushed red pepper flakes, or to taste

Preheat the oven to 375°F. Cook the noodles according to the instructions on the package. Strain into a colander and set aside.
Place the soy sauce and 1 tablespoon of the sesame oil on a small baking sheet. Slice the tofu into ½-inch cutlets. Slice each cutlet into 2 inch by ½-inch strips and place on the baking sheet. Flip the tofu to ensure even coating. Place in the oven and bake for 15 minutes.
Prepare the Pad Thai Sauce by combining all of the ingredients in a bowl and whisking well.
Place 2 tablespoons of the sesame oil in a large sauté pan or wok over medium-high heat. Add the shallots and garlic and cook for 3 minutes, stirring constantly. Lower the heat to low. Add the cooked noodles and Pad Thai Sauce and cook for 3 minutes, gently stirring well. Add the tofu and gently stir well.
Garnish each serving with green onion, cilantro, sprouts, peanuts, and lime wedges.