The world menu tour is stopping in Thailand, for delicious noodles and fragrant spicy curries. Make your own vibrant Thai dishes with these recipes.
Fresh and fragrant ingredients are at the heart of Thai cooking, which has won the hearts of diners the world over. Many dishes feature complex, layered ingredients, with sweet, salty, sour, bitter and spicy flavours expertly blended to create a harmonious dish. But don’t be intimidated: our two dishes may combine complex flavours but they can both be made from scratch in just a few minutes.Why not give it a try?Pad Thai
This iconic noodle dish is quick but rich in flavour
200g flat rice noodles; 60ml fish sauce; 60g palm sugar; two tsp of tamarind; chilli powder to taste; 3 tbsp of vegetable oil; 2 cloves of garlic, finely chopped; 100g of tofu; 8 large prawns; 2 tablespoons of peanuts, chopped; lime wedges
Soak the rice noodles for around half an hour, then drain them. Combine the fish sauce, tamarind and sugar with 3 tablespoons of water in a pan. Season with chilli powder and set aside. Heat the oil in a wok on a high heat. Add the garlic, stir for a few seconds, then add the noodles with a splash of water. Stir-fry until the water is gone, then add the sauce. Fry until they are soft with a little bit of bite. Push the noodles to the side of the wok and add a splash of oil, the prawns and tofu. Fry until they are beginning to colour, then push aside and add the eggs. Scramble them and stir through the noodles. Add the peanuts, a squeeze of lime and extra fish sauce before serving.Thai green curry
Fragrant and complex with a touch of heat, this is the classic Thai curry
Ingredients: For the curry paste – 4 medium green chillies; 2 shallots, roughly chopped; 2in of ginger; 2 crushed garlic cloves; 2 lemongrass stalks, chopped; 1 lime, zest grated and juiced; 8 kaffir lime leaves, torn; 1in piece galangal, peeled and chopped; 2tsp Thai fish sauce. For the curry – 750g chicken, in chunks; 1tbsp vegetable oil; 1 tbsp dark brown sugar; 400ml coconut milk; Thai fish sauce; small bunch of coriander, roughly chopped; juice of one lime
Make the curry paste by blending all the ingredients in a food processor with 3 tablespoons of olive oil. Heat the vegetable oil in a wok, then add two tablespoons of curry paste with sugar, stirring for a minute. Add the chicken, stirring to coat it with the paste. Then add the cocnout milk and fish sauce, and simmer for 25 to 30 minutes, allowing it to reduce and thicken. Stir in the coriander and lime juice.