Thai Recipes We Love
Wednesday, 21 April 2021 | Admin
As Songkran draws to a close, we wanted to take a minute to reflect on our favourite Thai recipes from the celebrations, made by some of our favourite chefs.
You may have seen that we worked with a few of our favourite chefs on Instagram this year, and each chef brought something different to the table. We wanted to show some authentic Thai dishes and recipes that you are likely to find during Songkran, but also demonstrate that you make these dishes so easily at home all year round, using products from our site.
Let’s start with a well-known dish, that’s really easy to replicate at home. Prawn Pad Thai.
Using our Pad Thai Sauce, variety of Thai vegetables (Pak Choi, Bean sprouts, carrots, and peppers) and our Erawan Rice Noodles; Emma-Kate was able to create this delicious and authentic Thai favourite.
Our Pad Thai Paste comes with crush peanuts included (in a separate sealed packet) to add that delicious touch of crunch. The paste is currently on special offer too if that doesn’t tempt you to get cooking.
This dish can be made in 4-5 easy steps:
- Soak the dry rice noodles in a bowl of boiling water for 8-10 minutes before starting to cook. Drain in a colander and then rinse quickly under cold water. This step must be completed a few minutes before adding them to the wok as they cannot sit for longer than 5-10 minutes once this step is completed.
- Heat 2 tablespoons of oil in a large frying pan or wok, and then add the prawns. Stir fry till cooked.
- Push the prawns to one side of the work and ad a slightly beaten egg to the other side of the wok. Let this cook before mixing it.
- Add the pad Thai paste, any vegetables you would like to add and stir. Then add the drained noodles and combine in the wok.
- Add in the beansprouts and chives and stir. Then allow to cook for one more minute.
- Serve immediately. It is best served in a larger dish with the peanuts sprinkled over. Then portions can be self-served onto plates. Add a squeeze of lime if you like a little zest.
Emma-Kate is a travel enthusiast, who enjoys cooking dishes from her travels around the world. She recently visited Vietnam and Thailand and has brought home with her a flair of flavours from these trips. She also enjoys photography and contributes to Shutterstock!
Emma-Kate is a good one to follow if you know of any coeliac sufferers. A family member was recently diagnosed with coeliac disease and Emma-Kate is determined to not let that stop her from creating dishes from around the world – but without the gluten.
You can follow her on Instagram.
Or visit her blog, where you can also see how she got on making sushi for the first-time using ingredients from our website.
Pad Thai can be found all over Thailand from street vendors, in beach bars, in restaurants etc and is a well-established dish in England too. If you haven’t tried Pad Thai, we highly recommend you do.
The second dish we’d like to talk about is Kuay Teow Moo Sen Lek Tom Yum. A mouthful in itself, but trust us when we say that its worth every bite. We asked the one and only Chef Kelvin Tan to create a dish from his past travels and he did not disappoint.
Kauy Teow Moo Sen Lek Tom Yum is traditionally a Thai street food dish, available from a street vendor usually around the time of Songkran. It has the perfect harmony of sweet and sour, and spicy and salty flavours as well as many different textures to enjoy. It is essentially a ramen style soup, layered with other ingredients such as ground pork, noodles and fish cakes.
Whilst making this Is quite a complex procedure, it’s well worth the effort. Here’s the basics on how to make this dish (and put it together).
- Start with making the soup:
Start with a large pan and fill with 3 litres of water. 1kg of Pork Bones, boiled in with water to add flavour. Into the large pan add 5 gloves of garlic (crushed or cracked if possible), 5 coriander roots, ½ tsp of white peppercorns (again cracked if possible). Then the top half of two lemongrass, cut into chunks. Let this boil over on a low heat for several hours.
- Then make the ground pork:
Once this is nicely boiling, you can start making the ground pork. Take 200g of ground pork or pork mince, put into a large mixing bowl and add 2 tbsp of water and 1 tbsp of Premium fish sauce. Use your hands or a wooden spoon to mix and allow to marinate for at least 20 mins (we recommend up to an hour).
- Next steps:
Timing is key here. Depending on when you are looking to serve, this all happens around 45-30 mins before serving so prep work is key to help you save time later.
- Pop the Thai Fish cakes in the oven or cook in a pan (depending on personal preference) and ensure they are cooked through. Cook the ground pork at this time too – either in a pan on a low heat, or in a covered oven dish to contain the moisture.
- Boil 4 eggs (1 per bowl) for around 12 minutes and then allow to cool.
- Cook 160g of Erawan rice noodles in a pan with hot water and only allow to boil for a maximum of 4-5 minutes. Drain and rinse with hot water to remove any starch.
- Into a jug make up 720ml of Pork stock, and add in 8tsp of sugar, 8tsp of fish sauce, 4tbsp of lime juice and mix well. Use boiling water for the stock, and allow to cool for a few mins with the above ingredients mixed in. Also add some Tom Yum paste. We recommend Kanokwan Tom Yum Paste from our site.
- Grab 4 bowls (this recipe makes 4 dishes, but you can make less if you lower the quantities) and add the rice noodles, then pour over the pork stock, so there is an even amount in each bowl. Add 200g of bean sprouts and chilli flakes to taste.
- Sieve the pork bone stock into the bowls (be careful to avoid any bones going into the bowls) to top up the liquid in the bowls to around about the half-way mark. Then over the liquid and in one corner/quarter of the bowl add a scoop of the ground pork. In the next quarter add the boiled egg – peeled and cut in half. The third quarter add the Thai fish cakes - sliced and in the last quarter add chopped coriander and more chilli flakes if required.
- The last touch is a dash of chilli vinegar (if required) – of which we recommend our Hot & Spicy Vinegar and a sprinkling of ground peanuts. For an extra crunch, add a chunk of poppadum or Thai prawn crackers – which taste amazing dipped into the broth! (see below).
Kelvin Tan calls himself a “Chinese Paddy” with strong Chinese and Irish roots. His family has settled in Asia for many decades, and when his paternal Grandfather moved from China to South East Asia, he had no idea that it would become their home for many years, until they finally settled in Malaysia.
His Grandparents started a noodle business selling Kway Teow, which started his love for this dish. This dish Kuay Teow Moo Sen Lek Tom Yum is a Thai Street Vendor Noodle Soup, served with a Tom Yum Broth and Kelvin remembers eating this during the Songkran celebrations.
Kelvin has brought his Asian roots to the UK with him and includes this flair in all his cooking. Being a Sous Chef for a Michelin Star restaurant usually keeps him very busy, but with the recent restrictions forcing the restaurant industry to close, he spent a majority of lockdown making dishes for collaborations as well as doing live cook-a-longs with some if his favourite chefs. We were delighted to work with him on this, and very much look forward to working with him again!
Follow him on Instagram: @kelvintanwc
The next dish we’d like to talk to you about is Pla Kapong Nueng – which is grilled fish with Lime & Ginger.
This is a popular Thai dish, and its quite often prepared for special occasions, such as Songkran. There are many different types of fish you can use for this dish, and Chef Marnie – who we worked with for this collaboration, used Sea Bass. However, you can also use Groupa, Red Snapper, Barramundi or Tilapia. Its best to get a fish that’s 1-2kg for this dish.
It is important to ensure the fish you use is gutted and scaled – if you don’t feel comfortable doing this, you can ask the fishmonger to do this for you.
There are two ways of cooking this dish, and we’ve gone with the most traditional way, which is steaming the fish first. The most traditional way to steam a fish is using a large wok, over the hob. Using a small plate or a shallow bowl, fill it with water, and elevate the fish over the plate or bowl - allowing to steam for no more than 10 to allow the steam to flow freely and the fish to cook more evenly. You can also use a steamer for this, or if you wish to, you can bake it in the oven from the start in the lime and chilli dressing.
To know when fish is thoroughly cooked, the meat would turn white in colour and be flaky but firm. It is very important to not over-cook the fish, that’s why we suggest steaming for no longer than 8-10 minutes.
To make the sauce:
- This shouldn’t take much longer than 10 minutes to prepare – so you can either make it whilst the fish is steaming, or you can make this a little earlier (up to half an hour before) so it’s ready to go once the fish is cooked.
- Believe it or not, the first ingredient is chicken stock. This is meant to elevate the flavour of the sauce/soup, so we recommend trying it. Fill a saucepan halfway with water and add in the chicken stock (2 cubes usually does it) but for a weaker flavour only add one cube. This is something to play around with and try as you cook – because it really does depend on personal tastes and palettes. Another tip is if you are making this for Pescatarians, use fish stock or fish sauce.
- Once the stock is boiling, add 2 tbsp of palm sugar and stir until its dissolved. Turn off the heat and pour the broth into a mixing bowl. It’s important to turn on and pre-heat your oven here.
- Whilst the broth is cooling, peel 2 heads of garlic and chop them into small pieces or mince them. Personally, we like to use a garlic crusher and crush it straight into the bowl – but go with your preference. If you wanted to, you could leave some larger chunks of garlic in the broth. In some Thai restaurants, if you order this dish, you may find it with whole or half cloves of garlic in the broth; it just depends how much you love garlic!
- Now, grab a good handful of chillies – we recommend finger or birds eye chillies and dice. The number of chillies you add is entirely your choice. Once chopped, add to the broth, and squeeze half a lime in. Stir and let it combine.
- Chop some coriander as finely as possible and add to the broth. You can also add more lime if you require it for your taste.
- The broth should still be warm and begin to wilt the coriander and garlic with its heat. This mixture should be something between a sauce and a soup – so don’t be alarmed if you are confused by the texture or thickness.
- To assemble, take the fish out of the steamer and place into a large shallow oven dish. Carefully pour over the broth – covering the base of the oven dish completely and coating the skin of the fish as you pour. Here is where you can get creative and stuff the slices you made in the fish earlier with more garlic, lime and chillies or use the chunks you made for the broth. You can also leave it plain, but we think the skin tastes a lot better when you add a few slices of lime on the top of the fish when baking in the oven (Chef Marnie agrees too!).
- We would recommend putting this in the oven for around 5-8 minutes – ensuring you don’t overcook the fish, this will then add a nice finish to the dish and add a little bit of crispiness to the skin.
- To serve, we recommend serving it as a centrepiece with some white steamed rice and some green veggies, like long stem broccoli or Pak Choi.
- This can be served up to your guests in portions, but traditionally it is encouraged that people dig in with spoons and forks to take little bits of fish with each bite. Let us know how you prefer eating it?
We asked Marnie Llewelyn to put her spin on this dish, and we love what she did! Marnie is a development Chef from London and loves nothing more than getting stuck in on a recipe and displaying her vast work on her feed. She is an avid lover of Asian food and you’ll quite often see her touring the city to try some tasty hotspot.
You can follow her on Instagram here: @chef.marnie
The final dish we want to share with you, is from the master of Thai Cooking.
Yui Miles, MasterChef finalist (see what we did there?), ICG Cookery Competition Champ, Café owner and part of the Cookpad Team is someone we admire and are thrilled to be working with.
Yui has great experience in cooking and has a way of making every meal look enticing and easy to make. So, without further ado, here is her Som Tum Thai Party Platter, of which she enjoyed over Songkran!
Rather than talking you through this dish, the master herself will show you how in the below video.
For authentic Thai dishes, we recommend taking a look at Yui’s Instagram.
The items from our website that Yui used for this dish are:
Sticky Rice - Maesriruen Thai White Glutinous Rice
Palm Sugar – Chang Palm Sugar
Fish Sauce – Premium Fish Sauce
Oyster Sauce – Megachef Premium Oyster Sauce
Coconut Milk - Cook En’joy Coconut Milk
Yui also loves our Cook En’joy Jasmine rice and uses it regularly when cooking! It is currently half price, on special offer at only £1.99 per 1kg!
There you have it! Our favourite Thai Recipes inspired by Songkran. You of course don’t need to wait till next year to enjoy these dishes – they can be eaten all year round. Let us know if you make these dishes and what one is your favourite.
We’ve listed the products above that you can buy on our website in the recipe descriptions, but if you would like more information on products and recipes, please don’t hesitate to get in touch.