Tom Yum lovers will be excited to learn you can enjoy the popular soup in a variety of ways. One of our favorite renditions is in the form of fried rice. This is similar to what you would order at a street food stall with a wok station. If you can find fragrant herbs to add, this recipe will be a great way to spice up your usual homemade fried rice!
Aromatics & Cooking Method
If you’re new to tom yum, the flavors come from a combination of aromatic herbs popular in Thai cooking. Those herbs are lemongrass, galangal, and kaffir lime leaf. If you’ve ever had them in a Thai restaurant you may remember them because they’re the bits in the soup you can’t eat comfortably. Although all of them are edible, each is so coarse they would be really tough to chew.
To make the fried rice version, you’ll need to find your local asian grocer and prep the ingredients. Unlike the soup where the herbs will boil together, this recipe requires the elbow grease to pound them in a mortar and pestle. This is a big job, and is best done in a traditional stone mortar and pestle, so that each of the ingredients is properly smashed.
Can you put the items in a food processor or blender? Sure you can. However, often when we’re using the mortar and pestle, blending is not the most important function for using this traditional kitchen equipment. What we really desire are the essential oils from the ingredients that will make a paste that will remind your eyes, nose, and mouth of your favorite tom yum soup!
Finally, we should add some details about the moisture content of the fried rice. If you’re not cooking over high heat, or using leftover rice that is drier than rice freshly steamed, you may find the final product too soggy. If you know you prefer the drier, more crusty fried rice— be prepared with a heavy duty wok or pan to use. That way you can stir fry you rice longer, and scrape the stuck rice at the center of the wok to free the toastiest bits before they burn (not the best use of your non stick pan). Don’t be surprised to find cooks who love their fried rice this style, even throwing the wok or skillet of fried rice into the oven for a crispy finish.
Tom Yum Fried Rice
Equipment: mortar and pestle (preferably stone), wok
1 cup of rice
70-100g of protein (we used tofu)
1 tbsp of oil
30g tomato (plum or less watery tomatoes work better)
2 kaffir lime leaves
2 tbsp of soy sauce
2 tbsp of sweet chili jam (nam prik pow)
Optional: Lime to squeeze on top and spring onion for garnish
Tom Yum Paste Ingredients:
1 tbsp of minced galangal
1 tbsp of thin sliced lemongrass
2 chili (optional)
Prep all your ingredients. In mortar and pestle, pound lemongrass, galangal and chili together. Set aside.
Chop your proteins bite sized or smaller.
In a wok over medium heat, add a tbsp of cooking oil.
Add your proteins (If using tender meats like shrimp, you can set aside after cooking) and stir until mostly cooked.
Then add your paste and allow to become aromatic. Followed closely by your onions.
When your proteins are cooked and other ingredients smell nice, add your mushrooms and tomato.
Now you’re ready to add your rice. Mix with everything and add soy sauce and chili paste.
Stir fry until ingredients are well incorporated, or you have achieved the desired texture (give it an extra few minutes if you prefer a dry fried rice).
Plate and garnish, reminding your guests to squeeze their lime wedge over the top before enjoying.
The past few weeks have been a trying time for everyone around the world. Wherever you are reading from, we do wish you good health and would like to share our concern and condolences to anyone who has been directly impacted by the corona virus Covid-19.
At the moment we have few guests or activities planned. However, if you do have a cooking class booked, we want to make sure everyone is aware, we consider your health, and the health of our staff is of the utmost importance.
As an organization whose mission is so closely tied to the handling and cooking of food, we are well prepared to make sure we maintain a safe working and learning environment. We need your help to continue to follow the best practices during this time, and support organizations like ours that work with communities particularly vulnerable to viral disease.
This includes our regular hygienic equipment: * Air conditioning * Air purifier * Anti-bacterial soap * Water filtering and purifying
Our regular hygiene practices: * Sanitizing surfaces * Soap at every sink (there’s 3!) * Limited class size
And new policies: * Postponed or canceled gatherings with over 10 people * No new volunteers will be accepted * Refusing guests with symptoms of illness or poor hygiene * Refunding guests as necessary (minus any booking fees) * Providing more online recipes and cooking courses for you (if you have a request let us know!)
To limit the spread of the virus we may need to refuse service to guests or refund guests who are unable to visit due to travel restrictions. We apologize in advance for any inconvenience this causes.
Like so many people around the world, we’re still trying to wrap our minds around going from daily cooking classes to only a few a month. Our social enterprise is crippled, but we hope to one day get it roaring again. If you would like to help through donations, they would be greatly appreciated and put to use helping those in need.
In the meantime, we will still be working with marginalized youth and their families in small groups. As there is often poor information in these communities, we’re hoping to teach people and prevent the spread of the virus to their communities. Otherwise, we will be testing recipes and hopefully sharing more pdf and video resources so that you can join us in cooking delicious Thai food wherever you may be.
Thank you for your understanding, be safe, and let us know if you’ve got a Thai recipe request that would brighten your day!
Today’s recipe is a favorite, a quick Thai style green curry filled with veggies. The emphasis of this plant based recipe is to use the curry as a vehicle for nutrition. Got certain veggies the kids don’t like? Drop them in green curry paste to help change their mind.
In addition to lots of vegetable, this recipe uses healthier noodles than you typically get in Thai restaurants. We chose brown rice noodles with chia seed, but we’re seeing a great variety of interesting noodles these days in the super markets and encourage you to explore using them when you have the opportunity.
If you have time, making your own curry paste is always best, and we usually teach guests in our Bangkok cooking classes exactly how. However, today’s recipe is aimed at busy people using a curry paste packet. Grab curry packets at your local grocery store, but before you purchase, flip them over and check the ingredient list. Many curries include shrimp paste, or other meat based flavoring. There are lots of choices, but we usually recommend the Kanokwan and WorldFoods brands as good options.
Once you’ve got your curry paste and coconut milk on standby, you’re nearly ready to cook. We use fresh coconut whenever possible, but we tested this recipe with canned coconut milk because we know it is easier to find for readers outside of Thailand. So use quick version of green curry on a busy night, remembering not to stress too much about certain ingredients.
Feel free to mix and match the veggies of your choice in the green curry. Just be sure to adjust the cooking time for more dense veggies, so that everything is tender when you serve. If you already keep lots of veggies prepped in the fridge from salads and other recipes, for example cherry tomatoes, this will decrease the amount of prep time. Finally, check that you have the classic Thai seasoning ingredients such as soy sauce and palm sugar.
Thai Green Curry Recipe
Prep Time: 10-15 mins
Cooking Time: 15 mins
Feeds: 1 – 2 people
Skill Level: Intermediate
Diets: Gluten-free, Halal, Plant Based, Vegetarian, Vegan, Nut-Free and for soy-free replace the soy sauce with salt.
Green Curry Ingredients
Curry paste 50g
Coconut Milk 1 cup
Rice Noodles 60g
Light Soy Sauce 1 tbsp
Miso 1 tsp
Palm sugar (aka coconut sugar) 2 tsp
Thai basil leaves 1 small handful
Green peppercorn 1 branch
Fingerroot 1 tbsp
Large chili – 1 fruit
Kaffir lime leaf – 2 leaves
Cherry tomato 3-4 fruit*
Orinji mushrooms 20g
Green okra 2 pieces
Micro greens 50g (we used a mix of sunflower, radish, and morning glory sprouts)
Moonflower 4 buds
Baby corn 2 cobs
Pea eggplant 5 fruit
Green Curry Instructions
Wash and prep all of your fresh veggies and herbs. You want to cut them so they cook quickly and are easy to eat. Fingerroot is not essential, but if you can find it, cut into small thin strips. Cut your cherry tomatoes in half. Julienne your okra, baby corn, and mushroom.
The protein source in this recipe is tofu. Firm tofu is best, rinse and cut into large squares.
Setup a pot of water to boil. Add your noodles when boiling. All noodles are different, refer to the instructions on the noodles you purchased for cooking time. Set a timer, rice noodles typically take 5-10 minutes once boiling. When finished strain and set aside.
Place your wok over low to medium heat and add your curry paste. Stir until fragrant, add a tablespoon of coconut milk to keep your paste from burning.
When fragrant add your most dense herbs and vegetables so they can begin cooking first. For example, pea eggplant, fingerroot, and kaffir lime leaf.
Next add your tofu, allowing it to mix with the green curry. Add more spoons of coconut milk to be sure nothing is burning, but the goal is to soften the tougher ingredients and bring out the aroma. This means a little bit of char on your tofu or veggies is fine, just be careful not to over do it, or leave your wok unattended.
When everything smells good and begins to soften, begin adding the remainder of your coconut milk, followed by the remaining veggies (except micro greens and basil). You’re in the home stretch with your curry, congrats.
Allow to simmer on medium heat while seasoning with light soy sauce, miso, and palm sugar.
If the soft veggies are suitably cooked, turn your heat off and add the handful of sweet basil and micro greens. In a pinch, Italian basil can be substituted for sweet basil. Both however, take little to no time to cook. Stir the leaves in your hot curry for a few moments until wilted.
You did it! Your nutritious Thai dinner is ready in under an hour. Pat yourself on the back while plating your noodle first, followed by gently ladling your vegetables and curry over the top.
If serving guests who are unfamiliar with the hard aromatics, like kaffir lime leaf and green peppercorn, take the liberty to remove them when plating.
We’re hosting our very first plant based cooking class in Bangkok. The event will be a Thai language class taking place on Monday, March 23rd at 3pm. Guests who book will have the opportunity to learn how to make 5 plant based dishes. The workshop style dinner experience should be a fun time of learning and celebrating healthy eating together.
Instruction for the class will be in Thai, led by Panisha Chanwilai, a manager at Courageous Kitchen. Panisha grew up helping her mom in the kitchen, who let her assist, as she made spicy Southern Thai dishes. Panisha converted from the hectic office lifestyle and diet, to become a food and nutrition enthusiast. Today she is a plant based eating devotee and trainer, endlessly experimenting with new ingredients. She will share about her journey, and why she believes plant based eating may be more simple than you believe.
The workshop and dinner is aimed at busy Thais who may not have time to do recipe research or spend hours cooking. Panisha has done her best to simplify a few of her favorite dishes, and is excited to share them with an open minded group. She hopes all of the participants walk away more confident in their ability to create healthy, nutritious meals at home.
The dishes include:
1. Spicy Smoked Eggplant Dip, Nam Prik Ma Kua Yao น้ำพริกมะเขือยาว
2. Spicy Mushroom Salad, Yum Hed Ruam ยำเห็ดรวม
3. Stir Fried Red Curry with Tempeh, Tempeh Pad Prik Kaeng เทมเป้ผัดพริกแกง
4. Essential Veggie Soup, Kaeng Jued แกงจืดหมูก้อนวีแกน
5. Coconut Snowballs, Kanom Tom ขนมต้ม
The cost to participate in this inaugural plant based cooking class is 1000 baht per person. The dinner is limited to 15 participants and takes place in Panisha’s home in Sukhumvit 101/1. Book your seat by sending your bank transfer receipt to line id panisha_p. Detailed directions will be sent to all confirmed guests.
You’re here because you’re addicted to sticky rice, sweet tropical mango, and everything that comes along with it!
We don’t blame you.
Welcome friend, you’re in a safe place because today the Courageous Kitchen has got a few versions of Thailand’s most renown dessert, mango and sticky rice, to share with everyone.
If you’re new here, we’re a nonprofit with a cooking class that raises money to help improve the lives of youth in Bangkok. We do this simply by hosting tourists visiting Bangkok for fun cooking classes. And you guessed it, one of our most requested desserts is the notorious mango and sticky rice. As we’ve cooked it for you over the years, we’ve had fun learning about all the components of the dessert that make it special, and trying different variations of the dessert.
A Delicious, but Tedious Dessert
Although the name sounds like you can just slap wet rice on a plate with mango, that couldn’t be further from the truth. The ‘sticky rice’ used by Thais, isn’t just your regular rice gone soggy, but a separate species of rice entirely. Southeast asian glutinous rice is a beast entirely of its own, and if you don’t give the rice the respect it deserves, it may ruin your day (and your kitchen), when it fails to cook up as nicely as you remember from your trip to Thailand.
For starters the rice has to be washed and then soaked for hours. Many people will soak the rice overnight and steam it in the morning. Next, while your steamed rice is hot, you want to add your sweet coconut sauce so that it can be absorbed by the rice for at least thirty minutes. This isn’t to mention getting your mung beans all toasted and ready, and creating a salty version of the coconut sauce to use as a topping.
While making the dish overall isn’t hard, you will have to put in some time and attention to the process if you want it to yield great results. Don’t fret though, we’ve included the instructions for classic mango and sticky rice in the pdf download of our recipe book.
Thais are True Mango Connoisseurs
The sticky rice isn’t the only difficult component of this dessert. The mangoes, depending where you live, can be more than troublesome to find. When you do find them, they may be overripe, or just breeds that don’t lend well to slicing nicely to the pairing. This may because the particular fruit is too fibrous (you know those stringy bits you get on the inside that take over). If they’re large like Mexico’s ‘Tommy Atkins’ mangoes they may be too soft, mushy, and overripe before becoming sweet enough.
While many western countries outside of the tropical zone count themselves fortunate to import a few breeds of mango from places like Mexico and India, Thailand is home to over 200 varieties. The biodiversity found in the country for this one particular fruit is astounding, and the way Thais consume them is a reflection of that variety. They’re eaten unripe and crunchy, soft and velvety, and about every combination in between. At times they’re paired with pungent, fishy dipping sauces, and in other instances dipped in a mix of sugar, salt, and lime.
You may not be surprised to learn then that mangoes, during harvest season especially, are shockingly cheap in Thailand. One of the fanciest of Thai ‘nam dok mai’ (a thai cultivar whose name means flower nectar) mangoes may fetch a price of 120 baht or more per kilo. But just think, that’s still only about $4 for a whole heap of luxurious mango to stuff in your face.
The cheaper varietals abound, and people in the countryside might have a mango tree or 20 in their orchards. The ubiquity and variety of mangoes available in Thailand, and their pairing with the humble sticky rice is telling. While jasmine rice was tapped for export, and touted by elites, sticky rice on the other hand remained what average people ate from day to day. You can be confident that the mango and sticky rice combination then, wasn’t a five star chef invention, but made it’s way from the lowly countryside, to the notoriety it enjoys today.
Sticky Variations of the Dessert to Try
Now that mango and sticky rice has gone around the world, cooks are challenged to put a new spin on the dish. Serving the dish with a unique presentation can be just what’s needed to catch the eye of locals ready to get excited again about the old favorite, and newcomers to Thailand who may be trying the dessert for the first time. This may mean naturally dying the sticky rice until you have a rainbow of rice to serve with your mango, or even giving it a Japanese makeover, by serving it sushi style.
Another abnormally eye-catching version calls for you to do some kitchen voodoo on the mango. You’ll need to slice the top off and carefully etch away at the flesh against the seed of the mango, being careful not to let your knife cut through the thin skin. If you’re skillful enough, you can create enough space in the in mango to begin twisting the seed until it pops out. Now you’ve got a natural bowl, ready to be filled with mango, sticky rice, and any other fruit your heart desires. When we spotted Chef Seng’s stuffed mango and sticky rice on instagram, our faces lit up and we knew we had to give it try.
So how do you like your mango and sticky rice? Rolled sushi style? Or shoved back into the fruit so the mango becomes a natural bowl? Maybe you’re like us and will always love the classic version.
Whichever one suits you, we hope you’ve learned more about what it takes to put this deliciousness together, and that the best version is one you can enjoy with friends.
Alright sweet tooth friends either get cooking, or get over here to help us eat them all!
We’re lining up our favorite plates of Thai noodles to discuss their origin, ingredients, and sometimes complicated names. This list includes the best noodles that you’ll find stir fried, or served in curry or gravy broth at restaurants in Bangkok or around the country. If you’re a fan of Thai food, read on to learn all about the noodle dishes you should be ordering!
1. Pad Thai ผัดไทย
First, let’s talk vocabulary. The Thai word pad, pronounced ‘phat’, means to vigorously mix over heat. You’ll see this word often in the rest of this article, and when you see it on the menu at your favorite Thai place, you’ll know instantly which dishes are the stir fries. At the top of the list of Thailand’s most popular noodle stir fries is pad thai. Pad thai is easily the most well known Thai dish outside of Asia, but like the flavors of the dish, the history behind these tamarind tinted noodles is complicated.
The second word, thai, referring to the Thainess of the dish is equally is telling. For all the hoopla about authenticity, it turns out pad thai is a fairly recent addition to the Thai food canon. The dish came to fame thanks to a nationalism push, and is seasoned with anti-Chinese sentiment. Long story short, the invented dish may have served to get more Thais cooking their own street food, but isn’t as popular today, as you might imagine.
Not the traditional Thai dish you thought? There’s no shame in finding out you’ve been loving a propaganda plate, most of us have! To make matters worse, finding a delicious plate of pad thai in Bangkok is indeed a challenge. The number of ingredients makes it prohibitive to cook with rising food costs, and there are few deterrents to using recipe shortcuts, like ketchup, to improve the taste, color, and shelf life of the renown dish. Add on top disappearing street food culture, and you’ll begin to understand why the quality of the dish varies so widely in Thailand.
Thais don’t eat pad thai on a regular basis. For their regular lunch and dinner choice, the nation-state turns to a curry noodle dish called ‘kanom jin’ (often written as khanom chin). These noodles lack the international glory many of the others on this list enjoy, but they are by far the most popular domestically.
To enjoy the noodles, simply pour your choice of curry over the top. The most common options include green curry, and the less well known, extremely spicy yellow curry called ‘nam ya kati’. After picking a curry, you top the noodles with the fresh condiments you prefer, often situated on a communal table. The condiments are a mix of ingredients intended either to enhance the flavor, such as lemon basil, or more commonly to aid in the digestion of the oft spicy dish, such as bean sprouts or bitter melon.
KJ noodles aren’t devoid of geopolitical implications either. The dish is often mistakenly translated directly as ‘Chinese snack’. The irony of this lazy translation is that it implies these ethnic noodles originate elsewhere. Only the opposite is true, the noodle made of fermented rice, may be the oldest of those eaten widely by people in South East Asia.
3. Mama Noodles มาม่า
We would be remiss not to mention, that a close runner up for the most popular domestic noodle is one that you may not expect— instant noodles! Much of the popularity of these ubiquitous noodles is due to their price and availability. With the second highest number of 7-11 convenience stores in the world, Thailand’s convenience addiction makes finding a wide variety of instant noodle brands, types, and flavors easy all over the country. The most popular of those choices being the brand named ‘Mama’ noodles.
The brand is so popular that in the context of food, ‘mama’ is almost always a reference to those iconic crinkly noodles, paired with a seasoning pack. There are restaurants in Bangkok popular for serving suped up versions of the noodles with every topping you can imagine— including jumbo seafood. But the noodles also appear in popular Thai dishes made in a hurry at street food stalls.
Since they’re so easy to cook, some Thai street food stalls’ entire existence is customizing instant noodle dishes for customers with bonus protein items like hot dogs, poached eggs, minced pork, or the seafood of your choice! You won’t find them often on the menu in fancier restaurants, but you can be assured of their popularity among the Thai populace, whether they be school children, working class, or hungry party goers.
4. Pad See Ew ผัดซีอิ๊ว
Next up is a stir fry dish, iconic for the color of the wide rice noodles used. Pad see ew gets it’s brown tinted noodles from ‘see ew’, which is Thai for soy sauce. But to get your noodles the correct distinctive color, you can’t use just any run of the mill soy sauce. You’ll need to find what Thais refer to as ‘see ew dam’, or dark soy sauce. This particular sauce stands out because of its bitter taste and deep black color. In fact, the sauce is mostly molasses and only a small percentage soy, so be careful when throwing it into your wok, as it’s potent enough to really alter the flavor of a dish.
Pad see ew is the stir fry on this list with the strongest link to Chinese influence. The dark soy sauce, the use of Chinese kale, and the stir fry (aka Chinese wok hei style cooking) cooking method are a sure thumbprint of the migration of centuries of Chinese cooks to Thailand. This means you can find the dish being served in Bangkok street food stalls, which almost pre-date the existence of pad thai. Around the region, you can even find similar dishes in other countries, like Malaysia’s char gway teeo noodles (often spelled char kway teow).
Our favorite part of this popular Thai dish are the noodles themselves. Thais typically make the dish by flash stir frying fresh rice noodles, which begin to meld together from the intense heat, as well as absorbing the stir fry sauces and smoke from the wok. After emerging from the hot wok the plate of noodles is dusted with chili flakes and black pepper, but it may surprise you that this isn’t a spicy dish. The relative mild amount of spice heat makes it an approachable dish for newcomers to Thai cuisine, and a common runner up to pad thai for popularity outside of Thailand.
5. Pad Kee Mow ผัดขี้เมา
You can’t really talk about pad see ew without bringing up the spicier Thai cousin, pad kee mow. In English these noodles can often be referred to as ‘drunken noodles’, a direct translation from the Thai term ‘kee mow’, meaning someone who is regularly drunk. Alternatively, this could be a reference to dousing the noodles in dark soy sauce, but that isn’t nearly as fun an explanation.
This hangover busting dish is a favorite of mine, because it is a Thai spice lover’s departure from the humble, mildly flavored grand-cestor pad see ew. While you can find similar dishes to pad see ew around the region, this chili fueled plate of noodles is uniquely Thai. So while many will overlook ‘kee mow’ for a calm and delicious pad thai or pad see ew plates, hot headed spice lovers will come to Thailand, and make the version found at Bangkok’s street food vendors their new favorite Thai noodle dish.
What makes pad kee mow so spicy? This heat level doesn’t come from fresh chili alone, but layers of different types of spice. In addition to Thai birds’ eye chili, you have the larger Thai chilis added for color and their mild flavor. But what stands out most is the addition of fingerroot, a gangly root that is more intense than the galangal that flavors your favorite tom yum soup. The fingerroot is paired with intensely peppery, mildly bitter young peppercorn, and together they give the dish a mouth and face numbing type of spice that makes it perfect for the ailing drunk!
Visitors to Chiang Mai need no introduction to khao soi noodles. Enjoying the creamy curry noodles has become synonymous with visiting the city itself, because a delicious bowl can be troublesome to find or make elsewhere. This is because the noodles are often misunderstood, and have been reinvented several times based on the influx of people in the highlands of south east asia.
Whether you credit the Burmese, Chinese muslims, or some other group with khao soi, a quick taste or glance at the ingredient list is enough to tell you the origin isn’t Thai. The name comes from the Burmese word for noodles, but the current version most popular with tourists looks little like the dishes of the past. Many of the oldest recipes call for the richly spiced curry, reminiscent of Indian or middle eastern curries, and pair the flavor with red meat.
There may be great debate about the origin of khao soi, but the popularity of the dish is undeniably. The mild amount of hot chilies and meaty broth make it appealing to foreigners who fall in love with the dish in their stints in Thailand’s largest northern city. Today you’ll find the most celebrated versions served with chicken, and garnished with fried noodles, pickled shallots, lime, and mustard greens.
7. Khao Piak ข้าวเปียก
The least well known of our favorite noodle dishes is surely ‘khao piak‘ (pronounced KOW bie-ek). Even the wikipedia page on this hearty bowl of rice noodles looks skinny on info! But that doesn’t mean you should be in the dark about these tasty, usually handmade noodles. If you translate the name literally, khao means rice and piak (BIE-ek) means wet. Now wet rice doesn’t sound too appetizing unless you know it’s a reference to the noodles being made of rice flour and tapioca starch, and served in a gravy like broth.
Lately, the little known noodles are having a resurgence, thanks to the increasing popularity of Laotian food, where the dish is often referred to as ‘khao piak sen‘. The country of Laos shares a border with Thailand, and a long history of trade, war, and blending of language, culture, and cuisine. As Thailand has become one of the wealthiest and most developed nations in the region, often the influence of Laotian cuisine get left out of the explanation of dishes that people may assume are authentic Thai recipes, such as papaya salad.
Whether you’ve had them on the Thai or Lao side of the border no matter, this is a special, extra satisfying meal. They’ll make you nostalgic for a hot bowl of chicken noodle soup, except they’re better. When the rice noodles are added to a richly seasoned pork or chicken broth, the starch in them thickens the soup into a flavorful gravy. Since they’re so filling, even families with few resources can stretch this dish into a meal!
Thai Noodle Vocabulary Review
pad – ‘phat’ – stir fry
kee mow – a drunkard
pad kee mow – drunken noodles
kanom jin (pronounced ‘ka-nom jeen’) – fermented rice noodles
see ew – soy sauce
see ew dam – dark soy sauce
sen yai – wide rice noodles
khao piak – literally wet rice, a reference to making the noodles by adding boiling water to rice flour