32 Delicious Simple Thai Recipes for Home Cooks

That vibrant, aromatic world of Thai cuisine is closer than you think! Forget complicated restaurant orders—we’ve gathered 32 simple, delicious recipes perfect for home cooks. From quick weeknight curries to fresh, zesty salads, these dishes bring authentic Thai flavors right to your kitchen. Ready to transform your cooking routine? Let’s dive into these mouthwatering recipes that will have you feeling like a Thai chef in no time.

Pad Thai with Shrimp

Ever had one of those days where you’re craving takeout but your wallet is giving you the side-eye? Enter this glorious Pad Thai with Shrimp—your kitchen’s new BFF that delivers all the sweet, tangy, and savory vibes without the delivery fee. Get ready to wok and roll!

Ingredients

– 8 oz rice noodles
– 1 lb large shrimp, peeled and deveined
– 2 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced
– 2 eggs, lightly beaten
– 1 cup bean sprouts
– 1/4 cup roasted peanuts, chopped
– 2 green onions, sliced
– 1/4 cup fresh lime juice
– 3 tbsp fish sauce
– 2 tbsp tamarind paste
– 1 tbsp sugar
– 1/4 tsp red pepper flakes (adjust to heat preference)

Instructions

1. Soak rice noodles in warm water for 30 minutes until pliable but firm.
2. Whisk together lime juice, fish sauce, tamarind paste, sugar, and red pepper flakes in a small bowl.
3. Heat vegetable oil in a large wok or skillet over medium-high heat until shimmering.
4. Add shrimp and cook for 2 minutes per side until pink and opaque.
5. Push shrimp to one side and add minced garlic, stirring for 30 seconds until fragrant.
6. Pour beaten eggs into the empty space and scramble for 1 minute until softly set.
7. Drain noodles thoroughly and add to the wok, tossing to combine.
8. Pour sauce over noodles and stir-fry for 3 minutes until noodles absorb the liquid.
9. Fold in bean sprouts and green onions, cooking for 1 more minute until slightly wilted.
10. Remove from heat and top with chopped peanuts.

Now that’s what I call a texture party—chewy noodles, juicy shrimp, and crunchy peanuts all doing the tango in your mouth. Serve it straight from the wok with extra lime wedges for squeezing, because why pretend you’re not going back for seconds?

Green Curry Chicken

Dare we say this green curry chicken is basically a hug in a bowl? Forget takeout menus—this vibrant, coconutty wonder is about to become your weeknight superhero, ready to rescue you from boring dinner routines with just enough spicy kick to keep things interesting.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (breasts work too but thighs stay juicier)
• 3 tbsp green curry paste (store-bought is fine, but check the spice level first)
• 1 can (13.5 oz) full-fat coconut milk (don’t skimp—this is where the magic happens)
• 1 cup chicken broth (low-sodium lets you control the salt)
• 1 tbsp fish sauce (or soy sauce for a vegetarian twist)
• 1 tbsp brown sugar (balances the heat, promise)
• 1 red bell pepper, sliced into thin strips (adds color and crunch)
• 1 small eggplant, cubed (soaks up the curry like a dream)
• 1 tbsp vegetable oil (or any neutral oil)
• Fresh basil leaves for garnish (tear them right before serving)
• Cooked jasmine rice for serving (the fluffy bed this curry deserves)

Instructions

1. Heat 1 tbsp vegetable oil in a large pot or Dutch oven over medium-high heat until it shimmers.
2. Add 1.5 lbs chicken pieces and cook for 5–7 minutes, turning occasionally, until lightly browned on all sides.
3. Push chicken to one side of the pot and add 3 tbsp green curry paste to the empty space.
4. Toast the curry paste for 1 minute, stirring constantly, until fragrant—this deepens the flavor.
5. Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the pot to lift any browned bits.
6. Stir in 1 tbsp fish sauce and 1 tbsp brown sugar until the sugar dissolves completely.
7. Add 1 cubed eggplant and simmer uncovered for 10 minutes, stirring occasionally.
8. Tip: Don’t rush the simmer—this lets the eggplant soften without turning mushy.
9. Add 1 sliced red bell pepper and cook for another 5 minutes until the pepper is tender-crisp.
10. Test doneness by piercing the eggplant with a fork; it should yield easily but not fall apart.
11. Remove from heat and stir in fresh basil leaves just before serving.
12. Tip: Reserve a few basil leaves for garnish—they’ll look pretty and add a fresh punch.

Heavenly, right? The curry clings to every grain of jasmine rice, while the tender chicken and silky eggplant melt into that creamy, aromatic sauce. Serve it in shallow bowls with extra basil on top, or go wild and ladle it over zucchini noodles for a low-carb twist—either way, it’s a flavor party you’ll want to repeat.

Tom Yum Goong Soup

Who knew a bowl of soup could pack this much personality? Tom Yum Goong is the spicy, sour, and downright sassy Thai superstar that’ll make your taste buds do a happy dance—no passport required. Forget bland broths; this fiery fiesta in a bowl is here to rescue your dinner routine from the clutches of culinary boredom.

Ingredients

– 4 cups chicken broth (or vegetable broth for a lighter twist)
– 1 lb large shrimp, peeled and deveined (keep those tails on for extra flavor!)
– 8 oz mushrooms, sliced (cremini or shiitake work wonders)
– 2 stalks lemongrass, bruised and cut into 2-inch pieces (smack ’em with a knife to release their aroma)
– 4 kaffir lime leaves, torn (or 1 tbsp lime zest in a pinch)
– 3 Thai chilies, crushed (adjust the heat—your tongue, your rules!)
– 3 tbsp fish sauce (start with 2 tbsp and add more if you’re feeling salty)
– 2 tbsp lime juice (freshly squeezed, because bottled sadness isn’t invited)
– 1 tbsp palm sugar (or brown sugar for a caramel-y hug)
– 1 tbsp vegetable oil (or any neutral oil to get things sizzling)
– 2 cloves garlic, minced (the more, the merrier!)
– 1 small onion, thinly sliced (red or yellow—your soup, your style)
– 1 tomato, cut into wedges (for a pop of color and tang)
– Fresh cilantro, for garnish (because green confetti makes everything better)

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 small onion (thinly sliced) and 2 cloves garlic (minced) to the pot, sautéing for 3–4 minutes until the onion turns translucent and fragrant.
3. Pour in 4 cups chicken broth, then add 2 stalks lemongrass (bruised and cut), 4 kaffir lime leaves (torn), and 3 Thai chilies (crushed)—bring to a boil over high heat.
4. Reduce heat to medium-low, cover the pot, and let the broth simmer for 10 minutes to infuse all those aromatic flavors.
5. Stir in 8 oz sliced mushrooms and 1 tomato (cut into wedges), simmering uncovered for another 5 minutes until the mushrooms soften.
6. Add 1 lb shrimp (peeled and deveined) to the pot, cooking for 2–3 minutes until they turn pink and opaque—don’t overcook, or they’ll get rubbery!
7. Remove the pot from heat, then stir in 3 tbsp fish sauce, 2 tbsp lime juice, and 1 tbsp palm sugar until the sugar dissolves completely.
8. Taste the soup and adjust seasoning if needed (tip: balance sourness with a pinch more sugar or saltiness with extra fish sauce).
9. Ladle the soup into bowls, discarding the lemongrass pieces and lime leaves as you go for a smoother eat.
10. Garnish with fresh cilantro and serve immediately. Unbelievably vibrant, this soup bursts with tangy lime, fiery chilies, and tender shrimp that practically melt in your mouth. Serve it over steamed jasmine rice to soak up every last drop, or pair it with crunchy lettuce cups for a fun, hands-on meal—because why should spoons have all the fun?

Thai Basil Chicken Stir Fry

Kick your taste buds on a joyride to Bangkok without leaving your kitchen! This Thai Basil Chicken Stir Fry is the weeknight superhero we all need—faster than takeout delivery and packed with more personality than your favorite food truck. Get ready to wok and roll!

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces (freeze for 15 minutes for easier slicing)
– 2 tbsp vegetable oil (or any high-smoke-point oil)
– 4 cloves garlic, minced (about 1 tbsp)
– 2 Thai chilies, thinly sliced (remove seeds for less heat)
– 1 red bell pepper, thinly sliced
– 3 tbsp oyster sauce
– 1 tbsp soy sauce
– 1 tsp fish sauce
– 1 tsp sugar
– 1 cup fresh Thai basil leaves
– Cooked jasmine rice for serving

Instructions

1. Heat vegetable oil in a large wok or skillet over high heat until shimmering, about 1 minute.
2. Add chicken pieces in a single layer and cook undisturbed for 2 minutes to develop golden-brown sear.
3. Flip chicken and continue cooking for another 2 minutes until no pink remains.
4. Push chicken to one side of the wok and add minced garlic and sliced Thai chilies to the empty space.
5. Cook garlic and chilies for 30 seconds until fragrant but not browned.
6. Add sliced red bell pepper and stir everything together.
7. Cook for 2 minutes until peppers begin to soften but still retain some crunch.
8. Pour in oyster sauce, soy sauce, fish sauce, and sugar directly over the ingredients.
9. Toss continuously for 1 minute until sauce coats everything evenly and slightly thickens.
10. Remove wok from heat and immediately stir in fresh Thai basil leaves.
11. Continue tossing for 30 seconds until basil wilts slightly but remains vibrant green.

That first bite delivers an explosive symphony—tender chicken swimming in savory-sweet sauce, fiery chilies dancing with aromatic basil, and crisp peppers providing the perfect crunch. Serve it piled high over fluffy jasmine rice, or get wild by stuffing it into lettuce cups for a low-carb crunch fest that’ll make you feel fancy without the effort.

Panang Curry with Pork

Aromatic, spicy, and ridiculously comforting—this Panang Curry with Pork is basically a warm hug from Thailand that just happens to be delicious enough to make your taste buds do a happy dance. Forget takeout menus; this vibrant, coconut-kissed wonder is about to become your new weeknight superhero, ready in less time than it takes to binge your favorite show.

Ingredients

– 1 lb pork shoulder, cut into 1-inch cubes (or pork tenderloin for leaner option)
– 1 tbsp vegetable oil (or any neutral oil)
– 3 tbsp Panang curry paste (store-bought works, but homemade is next-level)
– 1 (13.5 oz) can coconut milk, shaken well
– 1 tbsp fish sauce (adjust to taste)
– 1 tsp palm sugar (or brown sugar in a pinch)
– 1 red bell pepper, sliced into thin strips
– 4 kaffir lime leaves, torn (fresh or frozen—skip if you can’t find them)
– ¼ cup Thai basil leaves (regular basil works, but Thai basil is magic)
– Cooked jasmine rice, for serving (don’t skimp—this curry loves rice)

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1–2 minutes.
2. Add 1 lb pork cubes and sear until browned on all sides, roughly 4–5 minutes total—don’t overcrowd the pan for that perfect crust.
3. Push pork to one side of the skillet and add 3 tbsp Panang curry paste to the empty space; toast for 30 seconds until fragrant, stirring constantly to avoid burning.
4. Pour in half of the coconut milk (about ¾ cup) and stir to combine with the curry paste, scraping up any browned bits from the bottom of the pan—this builds flavor depth.
5. Add remaining coconut milk, 1 tbsp fish sauce, and 1 tsp palm sugar, stirring until sugar dissolves and mixture simmers gently.
6. Reduce heat to medium-low, cover, and let pork simmer for 15 minutes until tender and cooked through.
7. Uncover, add 1 sliced red bell pepper and 4 torn kaffir lime leaves, and cook for 3–4 minutes until peppers are just tender but still crisp.
8. Stir in ¼ cup Thai basil leaves and cook for 1 minute until wilted; taste and adjust seasoning with more fish sauce if needed.
9. Remove from heat and discard kaffir lime leaves if desired (they’re edible but tough).
Now, ladle that creamy, aromatic curry over fluffy jasmine rice and watch it soak up all the spicy-sweet goodness. The pork melts in your mouth, the peppers add a subtle crunch, and the Thai basil brings a fresh, licorice-like kick that’ll have you sneaking extra bites straight from the pot.

Thai Mango Sticky Rice

Whoever decided that mango and sticky rice belong together deserves a Nobel Prize in deliciousness—this iconic Thai dessert is like a tropical vacation for your taste buds, minus the sunburn and questionable souvenir purchases. Get ready to transform your kitchen into a Bangkok street food stall with this ridiculously simple yet mind-blowingly tasty treat that’ll have you questioning why you ever bothered with complicated desserts.

Ingredients

• 1 cup glutinous rice (soak for at least 4 hours for perfect texture)
• 1 ½ cups coconut milk (full-fat for maximum creaminess)
• ½ cup granulated sugar (adjust to your preferred sweetness level)
• ¼ tsp salt (balances the sweetness beautifully)
• 2 ripe mangoes (look for fragrant, slightly soft Ataulfo or Tommy Atkins varieties)
• 1 tbsp toasted sesame seeds (for crunch and visual appeal)

Instructions

1. Rinse the soaked glutinous rice under cold water until the water runs clear to remove excess starch.
2. Steam the rice in a bamboo steamer lined with cheesecloth over boiling water for 25 minutes until fully cooked and translucent.
3. Heat coconut milk, sugar, and salt in a saucepan over medium heat, stirring constantly until the sugar completely dissolves—don’t let it boil to prevent curdling.
4. Transfer the hot steamed rice to a large bowl and immediately pour ¾ of the warm coconut milk mixture over it, folding gently to coat every grain.
5. Let the rice sit covered for 20 minutes to fully absorb the coconut milk, creating that signature sticky texture.
6. While the rice rests, peel the mangoes and slice them into ½-inch thick pieces, arranging them artistically on serving plates.
7. Scoop the soaked sticky rice into mounds next to the mango slices using an ice cream scoop for neat presentation.
8. Drizzle the remaining coconut milk sauce over the rice and mangoes just before serving.
9. Sprinkle toasted sesame seeds generously over the top for a nutty crunch and golden color contrast.

That first bite delivers pure magic—the warm, coconut-soaked rice clings together with just the right chew, while the cool, juicy mango bursts with tropical sweetness. Try serving it in hollowed-out coconut shells for maximum Instagram-worthy drama, or layer it in parfait glasses for a deconstructed dessert experience that’ll make your guests think you studied pastry arts in Bangkok.

Red Curry with Duck

Unbelievably delicious and dangerously addictive, this red curry with duck will have you questioning every other curry you’ve ever tasted. Forget takeout—this aromatic masterpiece brings the vibrant flavors of Thailand right to your kitchen, with tender duck that practically melts in your mouth. Get ready to impress your taste buds and maybe even your mother-in-law (but no promises).

Ingredients

• 2 duck breasts, skin-on (for that glorious crispy texture)
• 1 tablespoon vegetable oil (or any neutral oil)
• 3 tablespoons red curry paste (adjust for more heat)
• 1 can (13.5 oz) coconut milk, full-fat (don’t skimp—creamy is key)
• 1 cup chicken broth (low-sodium recommended)
• 1 tablespoon fish sauce (adds that umami punch)
• 1 tablespoon brown sugar (balances the spice)
• 1 red bell pepper, sliced (for color and crunch)
• ½ cup bamboo shoots, drained (adds earthy texture)
• ¼ cup Thai basil leaves (fresh is best)
• Cooked jasmine rice, for serving (the perfect fluffy base)

Instructions

1. Score the duck breast skin in a crosshatch pattern, being careful not to cut into the meat.
2. Season both sides of the duck breasts generously with salt and pepper.
3. Heat vegetable oil in a large skillet over medium heat for 2 minutes until shimmering.
4. Place duck breasts skin-side down in the skillet and cook for 6-8 minutes until the skin is golden brown and crispy.
5. Flip the duck breasts and cook for 4-5 minutes until the internal temperature reaches 135°F for medium-rare.
6. Transfer duck to a cutting board and let rest for 5 minutes—this keeps the juices locked in.
7. Pour off all but 1 tablespoon of duck fat from the skillet, reserving the rest for another use.
8. Add red curry paste to the skillet and cook for 1 minute, stirring constantly until fragrant.
9. Pour in coconut milk, scraping up any browned bits from the bottom of the pan.
10. Add chicken broth, fish sauce, and brown sugar, stirring to combine completely.
11. Bring the curry to a simmer and cook for 5 minutes, allowing the flavors to meld.
12. Add sliced red bell pepper and bamboo shoots, cooking for 3-4 minutes until slightly softened.
13. Slice the rested duck breasts against the grain into ¼-inch thick pieces.
14. Gently stir the duck slices and Thai basil into the curry, cooking for 1 minute just to warm through.

This curry delivers an incredible texture contrast between the crispy-skinned duck and the velvety sauce that clings perfectly to every grain of rice. The complex flavors dance between spicy, sweet, and savory in a way that’ll have you sneaking back to the pot for just one more taste. Try serving it in shallow bowls with extra basil garnish and maybe a cold beer—because let’s be honest, you’ve earned it after creating this masterpiece.

Massaman Beef Curry

Oh, the glorious Massaman Beef Curry—it’s the cozy hug your taste buds have been begging for, a Thai-inspired masterpiece that’s basically a flavor party in a pot, and trust me, your slow cooker is about to become your new best friend. With its rich, aromatic spices and tender beef, this dish is so forgiving, even if you’re a kitchen newbie, you’ll whip up something that’ll have everyone thinking you’ve got secret chef skills. Let’s dive in and turn that beef into a melt-in-your-mouth marvel that’ll have you doing a happy dance at the dinner table!

Ingredients

– 2 lbs beef chuck, cut into 1-inch cubes (or stew meat for ease)
– 1 large onion, chopped (yellow or white work great)
– 4 cloves garlic, minced (fresh is best, but jarred in a pinch)
– 1 tbsp ginger, grated (peel it first to avoid bitterness)
– 2 tbsp Massaman curry paste (adjust for more heat if you dare)
– 1 can (13.5 oz) coconut milk, full-fat for creaminess
– 2 cups beef broth, low-sodium to control salt
– 2 medium potatoes, peeled and cubed (Yukon Gold hold shape well)
– 1 large carrot, sliced into ½-inch rounds (for a sweet crunch)
– 2 tbsp fish sauce (or soy sauce for a vegan twist)
– 1 tbsp brown sugar (balances the spice)
– 1 tbsp lime juice, fresh squeezed (bottled works in emergencies)
– 2 tbsp vegetable oil (or any neutral oil like canola)
– ¼ cup roasted peanuts, chopped (for garnish, omit if allergic)
– Fresh cilantro, for topping (optional but highly recommended)

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
2. Pat the beef cubes dry with paper towels to ensure a good sear, then add them to the skillet in a single layer without crowding.
3. Sear the beef for 3-4 minutes per side until browned on all sides, working in batches if needed to avoid steaming.
4. Transfer the seared beef to a slow cooker, scraping any browned bits from the skillet—those add deep flavor.
5. In the same skillet, add the chopped onion and sauté for 4-5 minutes until softened and lightly golden.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to wake up the aromatics.
7. Add the Massaman curry paste to the skillet and cook for 1 minute, stirring constantly to toast the spices.
8. Pour in the coconut milk and beef broth, stirring to combine and dissolve any paste bits, then bring to a simmer.
9. Transfer the skillet mixture to the slow cooker, covering the beef completely.
10. Add the cubed potatoes and sliced carrots to the slow cooker, submerging them in the liquid.
11. Stir in the fish sauce and brown sugar until well incorporated for a balanced savory-sweet base.
12. Cover the slow cooker and cook on low for 6-7 hours until the beef is fork-tender and easily shreds.
13. Stir in the fresh lime juice just before serving to brighten the flavors without curdling.
14. Garnish with chopped roasted peanuts and fresh cilantro for a crunchy, herby finish.

My, what a triumph—this curry boasts a velvety sauce that clings to every bite, with beef so tender it practically dissolves on your tongue. Serve it over jasmine rice to soak up all that goodness, or get wild and stuff it into warm pita bread for a handheld feast that’ll have you licking your fingers clean.

Som Tum Thai Green Papaya Salad

A salad that punches way above its weight class, this Thai green papaya number is the culinary equivalent of a surprise party in your mouth—vibrant, slightly chaotic, and utterly unforgettable. Get ready to toss tradition aside and embrace the glorious crunch.

Ingredients

– 1 medium green papaya, peeled and shredded (about 4 cups)
– 2 cloves garlic, minced
– 1–2 Thai chilies, finely chopped (adjust for heat preference)
– 1 tbsp palm sugar or light brown sugar
– 2 tbsp fish sauce
– 3 tbsp fresh lime juice (from about 1½ limes)
– 1 cup cherry tomatoes, halved
– ¼ cup roasted peanuts, roughly chopped
– 2 tbsp dried shrimp, optional for umami boost

Instructions

1. Place minced garlic and chopped Thai chilies in a large mortar.
2. Use the pestle to pound the garlic and chilies for 30 seconds until they form a coarse paste.
3. Add palm sugar and pound for another 20 seconds to incorporate.
4. Squeeze in lime juice directly over the mortar.
5. Pour fish sauce into the mixture.
6. Stir the dressing with a spoon until the sugar fully dissolves, about 1 minute.
7. Add shredded green papaya to the mortar.
8. Lightly pound the papaya with the pestle for 45 seconds to bruise the strands and help them absorb the dressing.
9. Toss in halved cherry tomatoes.
10. Pound gently for 15 seconds just to release some tomato juices.
11. Sprinkle in dried shrimp if using.
12. Add chopped roasted peanuts.
13. Use two spoons to thoroughly toss everything together for 1–2 minutes until evenly coated.
14. Taste and adjust seasoning by adding more lime juice or fish sauce if needed.
15. Transfer to a serving plate immediately.

Crunchy, spicy, and unapologetically bold, this salad delivers a symphony of textures from the crisp papaya to the bursting tomatoes. Consider serving it alongside grilled chicken or stuffing it into lettuce cups for a handheld feast that’ll make your taste buds do a happy dance.

Thai Peanut Noodles

Juggling takeout menus while dreaming of something spectacular? These Thai Peanut Noodles are your ticket to flavor town without the delivery fee—they’re so good, you’ll want to write a love letter to your skillet. Get ready to whip up a bowl of pure joy that’ll have your taste buds doing a happy dance.

Ingredients

– 8 oz rice noodles (or linguine if you’re feeling rebellious)
– 1/4 cup creamy peanut butter (the kind that doesn’t judge your life choices)
– 2 tbsp soy sauce (or tamari for a gluten-free twist)
– 1 tbsp rice vinegar (for that zesty kick)
– 1 tbsp honey (or maple syrup to keep it vegan)
– 1 tsp sriracha (adjust to your spice tolerance)
– 1 tbsp vegetable oil (or any neutral oil)
– 2 cloves garlic, minced (fresh is best, but we won’t tell)
– 1/4 cup chopped peanuts (for crunch and bragging rights)
– 2 green onions, sliced (the green parts make it pretty)

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the rice noodles and cook for 6–8 minutes, stirring occasionally, until tender but still slightly chewy (al dente, if you’re fancy).
3. Drain the noodles in a colander and rinse briefly with cool water to stop the cooking process—this prevents them from turning into a sticky mess.
4. In a medium bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and sriracha until smooth and gloriously unified.
5. Heat the vegetable oil in a large skillet over medium heat until it shimmers lightly.
6. Add the minced garlic and sauté for 1 minute, stirring constantly, until fragrant but not browned—burnt garlic is the villain of this story.
7. Pour the peanut sauce into the skillet and cook for 2 minutes, stirring continuously, until warmed through and slightly thickened.
8. Add the drained noodles to the skillet and toss vigorously with tongs until every strand is coated in the saucy goodness.
9. Remove the skillet from the heat and stir in the chopped peanuts and green onions.
10. Heap the noodles into bowls and serve immediately for maximum slurpability.

Heavenly doesn’t even begin to cover it—these noodles are slick with that creamy-peanutty sauce, with a subtle heat that creeps up on you. Toss in some shredded chicken or crispy tofu to make it a full meal, or just devour it straight from the pan like the culinary champion you are.

Larb Gai Chicken Salad

Ready to ditch boring salads? This Larb Gai Chicken Salad is the flavor party your taste buds have been RSVP-ing to—a Thai street food superstar that’s zesty, savory, and ridiculously easy to love. It’s basically a confetti of fresh herbs and juicy chicken, minus the sad lettuce vibes.

Ingredients

– 1 lb ground chicken (or sub ground turkey for a twist)
– 2 tbsp vegetable oil (or any neutral oil like avocado)
– 1/4 cup fresh lime juice (about 2–3 limes, adjust for tang)
– 2 tbsp fish sauce (swap soy sauce if vegetarian)
– 1 tsp granulated sugar (balances the acidity)
– 1–2 Thai chilies, minced (seeds removed for less heat)
– 1/2 cup thinly sliced red onion (soak in ice water to mellow bite)
– 1/4 cup chopped fresh mint leaves (don’t skip—it’s the herb hero!)
– 1/4 cup chopped fresh cilantro (stems and all for extra flavor)
– 2 tbsp toasted rice powder (toast jasmine rice in a dry pan until golden, then grind)

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat until it shimmers.
2. Add ground chicken and cook for 5–7 minutes, breaking it up with a spatula until no pink remains and it’s lightly browned.
3. Tip: If the chicken releases liquid, crank the heat to high for 1–2 minutes to evaporate it—this prevents a soggy salad.
4. Transfer cooked chicken to a large bowl and let it cool for 5 minutes to avoid wilting the herbs.
5. In a small bowl, whisk together lime juice, fish sauce, and sugar until the sugar dissolves completely.
6. Tip: Taste the dressing now—if it’s too sharp, add a pinch more sugar; too salty? A splash of water helps.
7. Pour the dressing over the cooled chicken and toss to coat evenly.
8. Add minced Thai chilies, sliced red onion, mint, cilantro, and toasted rice powder to the bowl.
9. Gently mix everything until the herbs are distributed and the chicken is well-coated.
10. Tip: Let the salad sit for 10 minutes before serving—the flavors marry and the rice powder soaks up the dressing for better texture.
11. Serve immediately or chill for up to 1 hour for a cooler bite.

Who knew a salad could be this exciting? The Larb Gai is a textural dream—crunchy rice powder, tender chicken, and bursts of herbaceous freshness that’ll have you scooping it straight from the bowl. Try it tucked into butter lettuce cups for a handheld feast, or pile it over steamed jasmine rice to soak up every last drop of that tangy dressing.

Thai Coconut Soup with Tofu

Heads up, soup skeptics: this Thai coconut number is about to become your new kitchen crush. Imagine silky tofu swimming in a creamy, aromatic broth that somehow manages to be both comforting and exciting—basically the culinary equivalent of finding money in last season’s jeans.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 small yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 stalk lemongrass, bruised and cut into 2-inch pieces
• 4 cups vegetable broth
• 1 (14 oz) can full-fat coconut milk
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp lime juice
• 1 tsp maple syrup (adjust to sweetness preference)
• 8 oz firm tofu, cubed
• 1 cup sliced mushrooms
• 1 red bell pepper, thinly sliced
• Fresh cilantro and lime wedges for serving

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add sliced onion and cook until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and grated ginger, cooking until fragrant, 30 seconds.
4. Add bruised lemongrass pieces to the pot.
5. Pour in vegetable broth, scraping any browned bits from the bottom of the pot.
6. Bring broth to a gentle boil, then reduce heat to maintain a simmer.
7. Simmer uncovered for 10 minutes to allow flavors to meld.
8. Shake the can of coconut milk thoroughly before opening.
9. Stir in coconut milk, soy sauce, lime juice, and maple syrup.
10. Add cubed tofu, sliced mushrooms, and bell pepper to the soup.
11. Simmer for 8-10 minutes until vegetables are tender but still slightly crisp.
12. Remove lemongrass pieces before serving.
13. Ladle soup into bowls and garnish with fresh cilantro and lime wedges.

Keep in mind that the magic happens in the contrast—creamy coconut against bright lime, tender tofu with crisp-tender veggies. Serve it over steamed jasmine rice to make it a complete meal, or enjoy it straight from the bowl while pretending you’re beachside in Phuket.

Spicy Lemongrass Chicken

Daring to spice up your dinner routine? This Spicy Lemongrass Chicken is here to rescue your taste buds from the mundane—it’s zesty, fiery, and ridiculously easy to whip up, even on a hectic weeknight. Get ready for a flavor explosion that’ll have you questioning why you ever settled for bland chicken!

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (thighs stay juicier, but breasts work too)
– 3 tbsp vegetable oil (or any neutral oil)
– 4 cloves garlic, minced (fresh is best for that punch!)
– 2 stalks lemongrass, tender inner parts only, finely chopped (smack ’em with a knife to release flavor first)
– 1-2 red chili peppers, sliced (seeds in for extra heat, or omit for mild)
– 2 tbsp fish sauce (adds umami depth)
– 1 tbsp soy sauce (for a salty kick)
– 1 tbsp brown sugar (balances the spice)
– 1 lime, juiced (about 2 tbsp, fresh only!)
– 1/4 cup chopped cilantro (for garnish, or sub parsley if you’re anti-cilantro)

Instructions

1. Pat the chicken pieces dry with paper towels to ensure a crispy sear—no one likes steamed chicken!
2. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 1-2 minutes.
3. Add the chicken to the skillet in a single layer, cooking for 5-7 minutes until golden brown on one side; avoid crowding the pan for even browning.
4. Flip the chicken and cook for another 4-5 minutes until browned all over and internal temperature reaches 165°F.
5. Push the chicken to one side of the skillet and add the minced garlic, chopped lemongrass, and sliced chili peppers to the empty space.
6. Sauté the aromatics for 1-2 minutes until fragrant but not burnt—this wakes up their flavors!
7. Stir in the fish sauce, soy sauce, and brown sugar, mixing everything together in the skillet.
8. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly and coats the chicken.
9. Remove the skillet from heat and stir in the fresh lime juice to brighten the dish.
10. Garnish with chopped cilantro before serving. Perfectly zingy, this chicken boasts tender bites with a kick from the chilies and a citrusy lemongrass punch—toss it over rice, stuff it into tacos, or devour it straight from the pan (no judgment here!).

Pineapple Fried Rice

Dazzling your taste buds with tropical vibes and savory satisfaction, this pineapple fried rice is the weeknight hero you never knew you needed—it’s basically a vacation in a bowl, minus the sunscreen and questionable tan lines. Seriously, who needs a beach when you’ve got golden rice, sweet pineapple chunks, and a sizzle that’ll make your kitchen smell like a luau? Let’s get cooking, because hunger waits for no one!

Ingredients

• 2 cups cooked jasmine rice, chilled overnight (for that perfect non-sticky texture)
• 1 cup fresh pineapple chunks, about ½-inch pieces (canned works in a pinch, but drain it well!)
• 2 tbsp vegetable oil, or any neutral oil like canola
• 2 large eggs, lightly beaten (room temp for fluffier scrambling)
• ½ cup frozen peas and carrots mix, no need to thaw
• ¼ cup chopped green onions, whites and greens separated
• 2 tbsp soy sauce, or tamari for gluten-free folks
• 1 tbsp fish sauce, optional but highly recommended for umami depth
• 1 tsp sesame oil, for that nutty finish
• ½ tsp white pepper, or black pepper if that’s your jam

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles and evaporates on contact, about 2 minutes.
2. Add 1 tablespoon of vegetable oil and swirl to coat the surface evenly, ensuring no cold spots.
3. Pour in the beaten eggs and let them set for 15 seconds without stirring to form a thin layer.
4. Gently scramble the eggs with a spatula for about 1 minute until softly cooked but not browned, then transfer to a plate to prevent overcooking.
5. Tip: Chilled rice is key here—it fries up fluffy and separate, not mushy, so plan ahead if you can!
6. Add the remaining 1 tablespoon of vegetable oil to the same wok, still over medium-high heat.
7. Toss in the green onion whites and frozen peas and carrots, stir-frying for 2 minutes until the veggies are tender-crisp.
8. Add the chilled jasmine rice, breaking up any clumps with your spatula, and stir-fry for 3 minutes until the rice is lightly toasted and grains are separate.
9. Tip: Use the back of your spatula to press and break rice clumps—it’s a game-changer for even frying!
10. Mix in the pineapple chunks, cooked eggs, soy sauce, fish sauce, and white pepper, stirring constantly for 1 minute to coat everything evenly.
11. Drizzle in the sesame oil and add the green onion greens, tossing for 30 seconds just to warm through and blend flavors.
12. Tip: Don’t skip the sesame oil at the end—it adds a fragrant punch that cooks off if added too early!

Fluffy rice mingles with juicy pineapple and savory soy in every bite, creating a sweet-salt balance that’s downright addictive. Scoop it back into the hollowed-out pineapple half for a Instagram-worthy presentation, or just devour it straight from the wok—we won’t judge!

Thai Basil Beef

Kick your taste buds on a joyride to Bangkok without leaving your kitchen—this Thai Basil Beef is the culinary equivalent of finding twenty bucks in your old jeans. Packed with savory, spicy, and sweet notes, it’s faster to make than deciding what to watch on Netflix and infinitely more satisfying. Get ready to wow your weeknight dinner routine with a dish that’s bold, beautiful, and begging to be devoured.

Ingredients

– 1 lb ground beef (80/20 for best flavor, leaner works too)
– 2 tbsp vegetable oil (or any neutral oil like canola)
– 4 cloves garlic, minced (fresh is key, but jarred in a pinch)
– 2 Thai chilies, sliced (seeds in for heat, out for mild—adjust to preference)
– 1 cup fresh Thai basil leaves (don’t sub sweet basil—it’s a flavor game-changer)
– 3 tbsp soy sauce (use light soy sauce for a balanced saltiness)
– 1 tbsp oyster sauce (vegetarian? Swap with mushroom sauce)
– 1 tsp sugar (white granulated, or brown for depth)
– 1/2 cup sliced onion (yellow or red, your pick)
– 1 bell pepper, sliced (any color, for crunch and sweetness)

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until it shimmers, about 1–2 minutes.
2. Add 1 lb ground beef to the hot skillet, breaking it up with a spatula into small crumbles.
3. Cook the beef for 4–5 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Stir in 4 cloves minced garlic and 2 sliced Thai chilies, cooking for 30 seconds until fragrant—don’t let the garlic burn!
5. Tip: If your skillet is crowded, cook in batches to avoid steaming the beef instead of browning it.
6. Add 1/2 cup sliced onion and 1 sliced bell pepper, tossing to combine with the beef mixture.
7. Sauté for 3–4 minutes until the vegetables are slightly softened but still crisp.
8. Pour in 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tsp sugar, stirring evenly to coat everything.
9. Cook for 1–2 minutes, letting the sauces bubble and reduce slightly.
10. Tip: Taste the sauce now—if it’s too salty, add a splash of water; too mild? A pinch more sugar balances it.
11. Remove the skillet from heat and immediately stir in 1 cup fresh Thai basil leaves.
12. Tip: Adding basil off-heat keeps it vibrant and aromatic instead of wilting into oblivion.
13. Let the basil wilt into the dish for about 30 seconds, then give it one final toss.

Perfectly savory with a kick of heat, this beef boasts a tender-crisp texture from the quick-cooked veggies and an herby punch from the basil. Pile it over jasmine rice for a classic combo, or stuff it into lettuce wraps for a low-carb crunch—either way, it’s a flavor fiesta that’ll have you licking the plate.

Sweet Chili Glazed Pork

Mmm, get ready to meet your new weeknight hero—this sweet chili glazed pork is about to become the star of your dinner rotation, delivering that perfect balance of sticky-sweet heat and savory satisfaction that’ll have everyone shamelessly licking their fingers. Seriously, it’s so good, you might just start planning your week around it (no judgment here!).

Ingredients

– 1.5 lbs pork tenderloin, trimmed (or pork loin, sliced into 1-inch medallions)
– 1/2 cup sweet chili sauce (like Mae Ploy, or your favorite brand)
– 2 tbsp soy sauce (low-sodium works too)
– 1 tbsp rice vinegar (or apple cider vinegar in a pinch)
– 1 tsp grated fresh ginger (or 1/2 tsp ground ginger)
– 2 cloves garlic, minced (about 1 tsp)
– 1 tbsp vegetable oil (or any neutral oil)
– 1/4 tsp red pepper flakes (optional, for extra heat)
– 1 tbsp chopped fresh cilantro (for garnish, or skip if you’re not a fan)

Instructions

1. Pat the pork tenderloin dry with paper towels to ensure a good sear.
2. In a small bowl, whisk together the sweet chili sauce, soy sauce, rice vinegar, grated ginger, minced garlic, and red pepper flakes (if using) to create the glaze.
3. Heat the vegetable oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
4. Sear the pork tenderloin on all sides until golden brown, about 3-4 minutes per side.
5. Preheat your oven to 400°F while the pork sears.
6. Brush half of the glaze evenly over the seared pork, reserving the rest for later.
7. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 145°F on a meat thermometer.
8. Remove the skillet from the oven (carefully—handle will be hot!) and let the pork rest for 5 minutes to redistribute juices.
9. Slice the pork into 1/2-inch thick medallions and drizzle with the remaining glaze.
10. Garnish with chopped fresh cilantro before serving. Crispy on the edges yet juicy inside, this pork boasts a glossy, finger-licking glaze that’s subtly spicy and irresistibly sweet. Serve it over fluffy jasmine rice to soak up every last drop of sauce, or slice it thin for killer tacos—either way, it’s a guaranteed crowd-pleaser.

Conclusion

Home cooks, you now have a treasure trove of authentic Thai flavors at your fingertips! These 32 simple recipes make it easy to bring vibrant, delicious meals to your table. Try your favorites, leave a comment sharing which dishes you loved, and pin this article on Pinterest to save these amazing recipes for your next culinary adventure!