Notes about Recipes in this book

• A side of spicy Thai cukes

  • Rinshin on March 02, 2016

    This is another questionable recipe. The instructions says cucumbers should be diced but the pictures show long 1/2 inch sliced. And it would help how big dice pieces should be. Big dice, small dice etc?

• Crunchy Siam spring rolls

  • Rinshin on March 02, 2016

    So far I hit upon two recipes with some questions after reading through the recipes and there may be more problems like this. In this recipe it calls for pork but it does not specify how pork should be treated or what cut of pork. Is it ground pork? Or is it another kind of pork, chopped, sliced, or what? No direction. I assume it's ground but bad editing.

• Chicken with mint and Thai basil

  • PennyG on February 21, 2016

    Honestly, everything I have made from this book is excellent and this is no exception. Delicious!

• Thai BBQ chicken (Gai yaang)

  • PennyG on February 11, 2024

    As with everything else I’ve made from this book, this is an easy and solid recipe.

• Braised chicken in Thai yellow curry

  • PennyG on April 11, 2014

    Wow ... this was really delicious. Definitely a keeper!

• Chicken with curry paste and French green beans (Chicken prik King)

  • PennyG on November 16, 2014

    This was excellent and easy too. Will definitely be a go-to Thai recipe for me!

  • PennyG on August 30, 2021

    Me again … I have made this countless times since my original note in 2014. It is always delicious! Just wanted to say that this is great warmed up the next day or so if you have leftovers or want to make extra just for this purpose!

• Stir-fried pork with spicy green beans

  • PennyG on July 23, 2023

    Oh my! This was most excellent and definitely going into our rotation. HIghly recommend!

• Spicy peanut noodles with fresh coriander leaves

  • lorloff on December 13, 2021

    This was an amazing dish. We made it with Vietnamese brown rice noodles per the recommended alternative for rice noodles. We used Santa Cruz peanut butter chunky style. It was great because the finished dish had the chunk peanut texture to it. Used vegetable stock to make this dish vegan. Had a lot of farmers market cilantro on hand so used a whole bunch of cilantro. ¾ of it I blitzed in the food processor and added the last ¼ whole leaf added at the end just before serving.

• Thai tofu with summer squash red bell pepper and lime

  • IsaSim on September 14, 2015

    Substituted steamed butternut squash cubes for zucchini, delicious.

• Boston Globe by T. Susan Chang

  In the final analysis, these dishes seem like sketches, sure-footed in the balance of salt and sweet, but willing to leave behind a good deal of complexity for convenience.

  Full review

• Serious Eats

  Still, Chin's recipes are solid, and it's refreshing to cook from an ethnic cookbook without feeling pressured to restock the kitchen with a whole new pantry and set of pans.

  Full review