Notes about Recipes in this book

• My favorite northern curry (Gaeng hung lay moo)

  • jenburkholder on October 14, 2024

    I've made other versions of this curry before and this looked like an interesting variation - plus, it's his favorite curry! It was indeed very good. I had never used pickled garlic before and am sure it added complexity to the flavor (plus kinda crunchy garlic cloves) but in its absence it would still be an enjoyable meal. Having failed to read the instructions, my meat only marinated one hour and was just fine. I bet the leftovers will be even better. It's quite rich/strong so needed several sides to offset.

  • als102 on July 18, 2025

    I honestly had no guesses what this would taste like, there are so many different strong flavors. But this was OUT OF THIS WORLD good!! And surprisingly easy. I'd make this again and again.

• Shrimp tom yum soup (Tom yum goong)

  • Bessp on June 26, 2025

    This was a quick and delicious soup, it really hit the spot. It ended up a touch salty, but that was probably user error. I used cod instead of shrimp and left out the mushrooms because they make me sick. It had an excellent balance of flavors. I served it with an herb salad with a lime vinaigrette, it was a great fresh counterpoint. Made a great amount for two people.

• My classic pad Thai

  • sephina on January 08, 2024

    I misinterpreted the ingredients list calling for 360–480g soaked rice stick noodles and referred to the dry weight of the noodles. Using 420g dry noodles resulted in 6 servings after I doubled all of the other ingredients, except sugar, to make up for my oversight. Happy to have leftovers though because the meal tasted great.

  • sephina on February 05, 2024

    Cooked this again with 160g dry glass noodles, which according to the packet instructions is for 4 portions. There was enough sauce to generously coat all the noodles. Also julienned a carrot and half a capsicum to add more freshness. Overall, the pad thai turned out better than our favourite takeout place does it and was on the table faster than waiting for delivery too.

• Chicken pad see ew (Pad see ew gai)

  • sydlikestocook on March 22, 2024

    doubled the ingredients and thought it was closer to 5 servings. very easy!

• Drunken noodles (Pad kee mow)

  • TinyCitiKitchen on April 01, 2024

    In a neighborhood with 3 Asian groceries, I couldn’t find fresh rice noodles and right now don’t have the bandwidth to start making pasta. So I used dried. And Italian basic instead of Thai. Even so, this no-fuss recipe came incredibly close to restaurant-made. I am delighted.

• Glass noodle stir-fry (Pad woon sen)

  • vegwithtastebuds on May 08, 2025

    Added broccoli and carrots and used purple cabbage. Subbed Morningstar farms chick’s strips for chicken. Very tasty!

• New Thai BBQ chicken (Gai yang)

  • stanley_hw95gj on May 19, 2026

    I think this recipe needs a bit of altering. Maybe after marinating it should sit uncovered in the fridge for 24 hours to help dry the skin out so it can crisp up. I like a lot of spice, and this was ok for me, but I think a lot of people would think it’s too spicy. I also think it should be grilled rather than roasted in the over, or at least roast it at a higher temp.

• New prik king chicken (Prik king gai)

  • tiaralynn_jy6ecc on March 04, 2026

    This was *delicious*. A little stinky while cooking but it was crazy craveable.

• Northern curry chicken with noodles (Khao soi gai)

  • alinutzamica on April 15, 2025

    Delicious. Easier and quicker to make than it seems. I made the Thai chicken stock in the instant pot

• Garlic pepper beef stir-fry (Nua tod kratiem prik Thai)

  • jenburkholder on May 25, 2024

    VERY easy, very tasty. Did 1.5# of meat and should have stir fried in 2 batches or used the outdoor wok - too much for a regular wok and stove to properly sear.

• Spicy basil stir-fry (Pad krapow neau sap)

  • jenburkholder on June 26, 2024

    This was good! Flavor profile leaned a little sweet but not overly so. I used ground pork instead of ground beef, and 4 Thai chiles instead of his 1-3 and I'd definitely do it again, or even more to get a nice hit of heat. Would repeat.

  • Bessp on June 27, 2024

    I made it exactly as the recipe states, it turned out quite salty. Next time I'd reduce the fish sauce and see if that helps. We topped with lime juice. A very quick supper, worth tinkering with.

  • Bessp on August 09, 2024

    Made exactly to recipe, but used ground bison instead of ground beef. This was a bit heavy on the fish sauce for us, next time I'll probably halve it. Very quick dinner. Edit: Hah, I see I made this a few months ago and just didn't remember. Same idea, though. Less fish sauce.

• Steamed mussels with Thai herbs in spicy broth (Hoy malaengphoo nung)

  • IngridO on September 11, 2022

    I used a tom yum chilli paste which also had the galangal that I could not find in the supermarket as an ingredient. It was nice and spicy.

• Thai beef salad (Yum neua)

  • jenburkholder on March 11, 2024

    This was delicious, definite repeat. Dressing held up for a couple of days after making.

• Spicy basil tofu stir-fry (Krapow taohu)

  • jenburkholder on March 11, 2024

    Good. Used regular oyster sauce. I'd repeat but reduce the proportion of tofu or use regular tofu, fried or baked.

• Stir-fried Chinese broccoli (Pad khana)

  • jenburkholder on March 11, 2024

    Good, what's not to like!