Simply Thai Cooking by Byron Ayanoglu and Wandee Young

  • Spring rolls

    from Simply Thai Cooking Simply Thai Cooking by Byron Ayanoglu and Wandee Young

    • Categories: Fried doughs; Appetizers / starters; Small plates - tapas, meze; Asian
    • Ingredients: glass noodles; dried black fungus; white cabbage; bamboo shoots; carrots; green onions; chicken breasts; soy sauce; fish sauce; oyster sauce; spring roll wrappers; lettuce; coriander leaves
    • Accompaniments: Thai sweet and sour sauce
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Thai sweet and sour sauce

    • pamacea on January 08, 2026

      Very tasty! Easy to make and lasts a long while in the refrigerator if there is more than you need.

  • Green mango salad (Yum mamuang)

    • eliza on January 13, 2025

      Delicious salad! I had a mango that just wouldn’t ripen so I decided to try this. I made the variation without chicken so it was quite simple. Added shredded snap peas and some chilli flakes. I used her method to cut the mango and that worked well. We enjoyed this a lot and will definitely make again. Edited to add: made again with the addition of some mandolined carrots and that was also good. Just keep the additions quite small so mango predominates.

  • Thai spicy noodles

    • pamacea on May 21, 2025

      One of my all-time favourite meals! Fast and easy after work dinner to prepare from scratch. I readily substitute meat and add veg (shrimp and baby Bok Choy hearts, in this added photo). Wonderfully favourful and spicy; fresh basil is a must.

  • Thai spicy beef (Nuer phad phed)

    • FJT on June 28, 2015

      Nice taste and easy to make ... but it's really not at all spicy. Next time I make this I'll double the amount of spice paste and see if that does the trick!

  • Spicy beef salad (Nuer nam tok)

    • eliza on January 13, 2025

      Lovely beef salad. I used sous vide flank steak in this salad, my preferred method for cooking flank steak. I omitted the red onion (personal preference) and served with cucumber, roasted peanuts, and extra cilantro. Everyone liked it.

  • Cashew nut chicken (Kai hima parn)

    • rrackles on October 30, 2020

      Doubled the recipe and made in two batches, one with 1tsp chilli sauce for the kids. Would add more bell pepper next time, but that’s because I like my stir fries to function as one pot meals (with rice) so up the veg, while this really is intended as a chicken dish. Probably also could have used less cashews, but they were yummy so I didn’t mind.

  • Ginger chicken (Kai phad khing)

    • eliza on January 24, 2014

      I like this one a lot. It's quite easy to make and uses the ginger both as a seasoning and as a vegetable (julienned). Very good with rice.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 077880075X
  • ISBN 13 9780778800750
  • Linked ISBNs
  • Published Nov 06 2003
  • Format Paperback
  • Page Count 192
  • Language English
  • Edition 2nd
  • Countries Canada
  • Publisher Firefly Books
  • Imprint Robert Rose Inc

Publishers Text

Thai cuisine continues to maintain its popularity in the West with its unique blend of tastes - hot, sour and sweet. Featuring 125 easy-to-follow recipes that can be prepared in less than 30 minutes, this title includes Pad Thai, Yum Mamuang (Green Mango Salad), Nuer Num Mun Hoy (Beef with Oyster Sauce and Mushrooms) and Kaeng Khiao Wan Kai (Chicken in Thai Green Curry). Savour new tastes like Pad Kana (Chinese Broccoli with Shiitaki Mushrooms), Tom Ka Tofu (Coconut Tofu soup) and Kang Pa Kai (Jungle Curry Chicken), plus a wide range of vegetarian dishes.

Other cookbooks by this author