• emiller on September 16, 2013

  The Chiang Mai noodles has become one of my favorite dishes. I make big batches of the sauce and freeze them so I can have it anytime. I also use a papaya shredder to make "noodles" out of carrot, zucchini, sweet potato, etc http://www.amazon.com/Kiwi-Pro-Slice-Peeler/dp/B000L8FZMY/ref=sr_1_1?ie=UTF8&qid=1379338252&sr=8-1&keywords=papaya+shredder

Notes about Recipes in this book

• Chicken satay with spicy peanut sauce (Gai satay)

  • lucyzoe on July 25, 2011

    This is my go-to peanut sauce for thai food. I toss cold spaghetti noodles in olive oil and Mai-Ploi Sweet chili sauce, then add the peanut sauce and toss again. This is a great make-ahead meal and goes will with Asian Chicken salad. And, it's really easy to make and tastes great EVERY time. Enjoy!

• Chicken-coconut soup (Tome kah gai)

  • jenmacgregor18 on November 06, 2024

    The combination of flavors was not for us.

• Green curry chicken with zucchini (Gaeng kiow wahn gai)

  • michael_6u3y67 on February 25, 2026

    Delicious!

• Mussamun curry beef with potatoes and peanuts (Gaeng mussamun neua)

  • jenmacgregor18 on March 07, 2023

    We found that a Mussamun-style curry just wasn't for us—too much cinnamon, nutmeg, etc. for a savory dish.

• Country style curry with ground beef and green beans (Gaeng bah neua sahp)

  • jenmacgregor18 on June 28, 2022

    This was very good curry. Savory but not too spicy. It's on the brothy side, leaning to soup. So for our preference, I added a couple of tablespoons of cornstarch to thicken. And then added 1 more T of red chili paste and a can of baby corn and the remainig1/2 pound of already browned beef I had on the side. I subbed chayote for zucchini. The 1 T of fish sauce is just a bit too much for us. I'd substitute 2 tsp of that with soy sauce next time. Update: The fish sauce mellowed and was not unpleasantly noticeable with the leftovers on day 2.

• Red curry shrimp with pineapple (Gaeng kua goong sapparote)

  • wcassity on March 30, 2013

    Great, straightforward red curry recipe that we make all the time with different combinations of meat and vegetables. Perfect amount of heat.

• Grilled garlic chicken, Issahn style (Gai yahng)

  • imaluckyducky on June 25, 2021

    5 stars! Well worth the marinade time (overnight into dinner time the next day). Didn't add chiles just so the little would eat it, Thai spicy isn't his type of heat. The garlic mellows out with the cilantro and soy sauce. Used chicken leg quarters in the oven, will make again!

• Chicken with cashews and chilies (Gai paht meht mamuany pimapahn)

  • Gio on May 05, 2016

    Pg. 58. Third recipe in two days and another winner. We're both loving this book and plan to continue cooking from it frequently. This chicken was deliciously tender, timing was perfect, and all the ingredients created a spicy juicy sauce. Smashed small steamed potatoes were used to absorb that great sauce.

• Crispy omelet with oysters and bean sprouts (Hoi tote)

  • jdub1371 on March 11, 2026

    Wonderfully tasty for such simple ingredients and goes together fast. I used shrimp (cut in thirds) and rice & tapioca flours. Added a shake of fish sauce to the bean sprouts and scallions. Omitted the cilantro (didn't have any) but will be sure to include it next time to make it even better. Used a big non-stick skillet and had no sticking problems (I thought the tapioca flour might be sticky). Just perfect for a light supper.

• Beef and zucchini in red curry sauce (Neua paht peht)

  • Cheri on May 04, 2011

    This was good, quick and easy. I cheated, but took the basic idea. Cut up tri-tip steaks into thin strips, browned in olive oil & garlic quickly - 1-2 min most. Removed meat from skillet, added strips of red bell pepper and cut up zucchini. Sauted, Added 1 bottle Trader Joe's Red Curry Sauce to heat, returned meat & its juices to pan, warmed on Medium heat for another minute or so and served over rice, topped with plenty of fresh chopped basil. This was really quite good.

  • bob.mack on December 24, 2023

    This was good but the sauce was way too thin when the beef and zucchini were done. I just removed the beef and veggies with a slotted spoon and boiled the sauce down until it was thicker. It could be because I used a wok and that a flatter pan would cause much faster evaporation of the added liquid.

• Panaeng beef in red curry peanut sauce (Panaeng neua)

  • jenmacgregor18 on March 07, 2023

    Not bad, but I cut the sugar by half and it was still a little too sweet for me. B thought it was fine. I would cut it to 1 tsp for us. It needs a vegetable. I added chickpeas and green beans, which I had already cooked.

• Pork with spicy green beans (Moo paht prik king)

  • jenburkholder on August 22, 2021

    Didn’t have pork, so used sliced bacon to add a bit of porky flavor. Did use dried shrimp. Easy and tasty, but slightly too salty, too much shrimp for the amount of beans. Would repeat with edits.

• Snapper in choo-chee curry sauce (Choo-chee plah ga-pong)

  • deirdrereid on July 14, 2019

    So darn good, we had it with striped mullet instead of snapper. I'm thinking how I can use this sauce for other things - like maybe a pork loin in the slow cooker. I had some left over and it was great on roasted potatoes.

• Pan-seared tuna with green curry sauce (Plah tu-nah laht gaeng kiow wahn)

  • Gio on May 04, 2016

    Pg. 88. Great recipe that we loved at first bite. I had to rely on the kind of fish I get from our CSF which this week was Flounder. Since I wanted Thai food I used the Flounder instead of Tuna and although the substitution was rather mismatched the outcome was delicious. The tangy funky sauce was perfect with the mild fish yet didn't overpower at all. I'll definitely make this recipe again with other fish and probably add a few potatoes and/or peas as suggested in the recipe intro.

  • wcassity on December 23, 2017

    We loved this. Used two tuna steaks to feed four. I added green beans to the sauce. Elegant on the plate.

• Quick red curry with tuna and peas (Gaeng plah tu-nah grapong)

  • jenburkholder on September 23, 2023

    Indeed very quick and easy, and I love tuna, peas, and Thai flavors so this was a no-brainer. I was just making enough for one, so used one packet of tuna and probably 1/2 cup of peas. Would certainly make again - total time investment of about 10 minutes!

• Spicy tuna salad with chiles and lime (Yum tu-nah)

  • Gio on May 07, 2016

    Pg. 90. First recipe we didn't care for out of the four we've cooked in two weeks. For our tastes it was heavy on fish sauce and lime juice, and not much other flavor even though I used good Italian tuna in olive oil, and chopped jalapeno. We included the mayo, tomato slices, and cucumber as mentioned in the intro and accompaniments. I plated the salad on a small bed of mixed baby greens.

• Tangy bean thread noodles with cilantro and lime (Yum woon sen)

  • Gio on May 13, 2016

    Pg. 109. Not bad, not bad at all. Wasn't quite as tangy as I expected but definitely a serviceable recipe to have in one's repertoire. There is also room for variations on a theme, and tweaks. I'd revisit every once in a while.

• Green papaya salad (Som tum)

  • imaluckyducky on June 19, 2021

    5 stars. The optional shrimp powder is a game-changer, and brings a "je ne sais quoi" umami punch that brings me back to my early 20s traveling in Thailand. My Thai partner also approves. Made a quadruple batch to eat during the week as a lovely balance to curries and noodle dishes.

• Spinach with black pepper and garlic (Pahk spi-naht paht gratiem prik Thai)

  • Gio on May 04, 2016

    Pg. 124. A 5-Star winner for us. I subbed chopped escarole for the spinach and it was fantastic. Sweet flavored greens in a slightly spicy sauce that together could be used as a side for any kind of main. This will be one of two recipes for leafy greens I'll use for a long long time, the other being a typical Italian prep.

  • jdub1371 on August 27, 2017

    This came out way too salty-- I suspect due to the Thai Kitchen fish sauce I used. I might have added a wee bit too much, since I was kind of eyeballing the amounts for the small quantity of spinach I had. But I will definitely try again with better-quality fish sauce or much, much less of the TK because it's super-fast and easy and underneath all that salt I could taste how good this spinach could be.

• Roasted eggplant salad with cilantro and lime (Yum makeua yao)

  • cvgardening on July 11, 2020

    The method of cooking the eggplant skin-side down (cut side up) on a grill (I used a stove top ridged griddle) was new to me. I had my doubts but the eggplant cooked up just tender and not mushy. The cut up pieces of eggplant absorbed just enough of the delicious sauce to be flavorful but not soggy. Definitely a hit. I added cold bay shrimp to make it into a main dish salad.

• Tangy cucumber pickles (Ah-jaht)

  • EMichels on November 13, 2013

    Tripled pickling base for 3 large cucumbers, cubed not sliced. Added some pepper corns and omitted the chiles. Added shallots to half a batch - those without were a very clean, nicely balanced pickle. Have not yet tried the version with shallots.

• Sweet-hot garlic sauce (Nahm jeem gratiem)

  • deirdrereid on July 14, 2019

    I've used this sauce for a mixed veggie and green onion saute. It's a keeper.