Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts


This wonderful dish is part of the traditional street food in Thailand and it is one of the most wanted dishes.

Today we were really missing Thailand and this dish was really comforting! We love pad Thai!



Pad Thai – Thai Fried Noodles with Mung Beans and Peanuts

  • Servings: 2-4
  • Difficulty: easy
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You need


  • 300 g rice noodles (or other noodles if not available)


  • 1 tablespoon brown sugar ( if possible palm sugar), to taste
  • 1tablespoons tamarind paste
  • 3 tablespoons fish sauce ( or soy light sauce)

Vegetables and seasoning

  • 1 tablespoon vegetal oil
  • 1 shallots, chopped
  • 2 garlic cloves, chopped
  • 2 eggs, lightly
  • 60 g bean curd, diced or 150 g fresh shrimp
  • 1 tablespoon dried shrimp, if available
  • chili powder
  • 2 cups mung beans, germs
  • 2 green onions, sliced
  • 2 tablespoon peanuts, roasted and crushed, to taste

Topping ( to taste)

  • 1 lime juice or 1 limes, sliced
  • 2 green onions, finely sliced
  • red pepper flakes
  • soy sauce ( light or dark)
  • nam pla, prik (fish sauce with preserved chilies)


  1. Soak noodles for 2 hours in cold water. If using fresh rice noodles, boil them shortly and rinse with cold water.
  2. Heat fish sauce, tamarind paste and sugar to dissolve the paste. Stir well until dissolved and set aside.
  3. Sauté shallots and garlic in oil until soft by medium heat.
  4. Add eggs and swirl.
  5. Change to high heat.
  6. Add bean curd or fresh shrimps, dried shrimps and noodles. Fry for 1 minute.
  7. Add prepared sauce and chili.
  8. Now add beans germs and green onion. Cook one 1-2 minutes.
  9. Adjust to taste with soy sauce or fish sauce and add half of the peanuts.
  10. Arrange on single dishes. Top with chopped peanuts and sliced green onions.
  11. Serve with lime (juice or slices), red pepper flakes, soy sauce and nam prik.



Papaya Boat


Papaya is a common fruit served on breakfast buffets in Thailand. Usually you will find some lime slices as well because papaya fits wonderful with lime juice and the sweetness is well balanced by the tangy and aroma of the lime.

This breakfast inspired me to serve papaya and lime in a new way. It was really amazing and much better than I’ve imagined!

Papaya Boat

  • Servings: 4
  • Difficulty: medium
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Autor:  Papaya-Boat-3

You need:


  • 1 medium papaya

Sorbet (or enough readymade lime sorbet):

  • 8-12 limes, juiice
  • 1 lime, grated zest
  • 1 cup powdered sugar, to taste
  • 2 cups ice cubes, quantity to adjust


  • 8 lime slices
  • 8 mint springs, optional


  1. First of all prepare your sorbet (if not using the readymade quality): place lime juice grated zest and powdered sugar in the blender. Pulse until smooth. Now add ice cubes one by one pulsing after adding each ice cube. Continue until you get a soft but not runny sorbet. Transfer to a container and place in the freezer immediately.
  2. Wash the papaya, cut lengthways into quarters. Remove seed and part of the pulp (eat the pulpJ) in order to form a small hole in the papaya.
  3. Place each quarter of papaya on a single plate, spoon the sorbet into the hole.
  4. Garnish with lime slices and mint springs.
  5. Serve immediately

Suggestion: add some chopped mint leaves when you prepare the sorbet!


Tropical Dream Pineapple Shake


I’ve created this super easy and simple beverage for our summer game according the rules and the ingredients suggested.

But the main inspiration came from our travel in Thailand when pineapple shakes were one of the most sold street beverage. Another variation we had was exactly the same but with banana!

For this recipe I suggest to take “ultra sweet” pineapples, but if this not available you can adjust it adding more sugar.

Don’t use fresh milk as it would separate with the sourness of the pineapple; plain yogurt would work as well.

Tropical Dream Pineapple Shake

  • Servings: 2
  • Difficulty: easy
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You need:

  • 2 cups ice cubes
  • 2 cups fresh pineapple chunks, from a fresh pineapple, peeled and cored
  • 1/4-1/2 cups, condensed milk (sweetened or not)
  • 1-4 tablespoons golden syrup or sugar, to taste (depends on the sweetness of the pineapple)
  • 1/4 teaspoon vanilla sugar or a few drops vanilla extract, to taste
  • 1 fresh pineapple slice or mint leaves for decoration


  1. Place ice cubes, pineapple chunks, condensed milk, sugar and vanilla in your blender (or in a bowl if using a hand blender); remember to adjust sugar to the sweetness of your pineapple.
  2. Blend it until very smooth. Adjust sugar if needed and blend again.
  3. Pour the shake in big glasses and decorate with the pineapple or mint.
  4. Enjoy!

Grilled Beef Thai Style


This delicious beef recipe is perhaps more similar to a beef salad than a steak.

I found out that his is sometimes called “Crying Tiger” (or Seua Tong Hai in Thai) and it is served with a dipping sauce called Nam Jim.  The red bird chilis used for this recipes are quite strong, for this reason this recipe got its special name!

The rice used in the sauce gives a great consistency and a light roasted taste.  I can remember I saw the roasted grinded rice in an Asian shop many years ago, but I could not imagine how this was used!

The grilled meat should be grilled on charcoals, as this adds the typical smoky flavor.

This is a perfect example how the combination of two recipes create something far greater than their individual parts.

Grilled Beef Thai Style

  • Servings: 2-4
  • Difficulty: medium
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Autor: Grilled-Beef-Thai-Style

You need:


  • 400 g rib eye or New York strip steaks, about 2-3 cm thick or 400 g beef steak for grilling
  • 2 tablespoons soy sauce
  • 1 teaspoon light or dark brown sugar
  • 1 tablespoon vegetable oil


  • 1/4 cup tomato, finely chopped
  • 1/4 red onion, finely chopped
  • 1/4 teaspoon dried ground chilli, to taste
  • 2 tablespoons fish sauce (alternative light soy sauce)
  • 2 tablespoons lime juice or Tamarind Purée
  • 1 teaspoon palm sugar
  • 1 teaspoon ground rice, if possible use toasted rice
  • 1 tablespoon beef or vegetable stock


  • Thai sweet basil leaves
  • coriander leaves
  • a few slices of red chilli (if possible red bird chilis)


  1. Mix together the soy sauce,, brown sugar, and vegetable oil in a medium mixing bowl. Coat the meat with this mixture and let sit while you prepare the sauce.
  2. For the sauce combine all the listed ingredients. Note: I used a mortar to grind the rice and I sieved it!
  3. Put the steak under a preheated hot grill and cook, turning it once, according to your taste. Don’t overcook it; it’s better to stop before completely done, wrap in aluminum foil and wait 10 minutes before slicing it!
  4. Slice the steak and arrange on a serving dish and garnish with the basil, coriander and chilli.
  5. Serve it with the sauce.

WW-7 smart points for each of 3 servings




Thai Coconut Curried Chicken


Thai curries are prepared with a lot of fresh ingredients as roots and herbs give them a special unique flavor. I use to keep most of this kind of ingredients in the freezer, it’s the easiest way for me especially for galangal, Thai basil, cilantro, lemon grass and so on.

If possible I have the fresh cilantro on hand, sometimes in a pot and sometimes well wrapped in the fridge and some stems in a glass of water. I use quite often ginger and I keep always some in the fridge.

In this case I have I have most of the ingredients ready and the preparation of this curry required less than 30 minutes.

It’s possible to prepare this curry skipping some of the ingredients, but I would use at least one of these ingredients: lemon grass, galangal and ginger. For the herbs I really recommend to use either cilantro or basil leaves or kaffir.

You may also add some veggies as for example peeled and diced taro; but cook until this is tender.

Thai Coconut Curried Chicken

  • Servings: 3-4
  • Difficulty: easy
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Autor: Thai-Coconut-Curried-Chicken

You need

  • 2 tablespoon vegetal oil
  • 1 lemon grass
  • 1 cm fresh galangal, sliced
  • 1 cm fresh ginger, sliced
  • 1 cm fresh turmeric, sliced
  • 3 garlic cloves, sliced
  • 1 tablespoon Thai yellow curry paste
  • 500 g chicken breast, skinless, deboned and diced
  • 1/2 teaspoon turmeric powder, optional
  • 1/2 bird eye chili, sliced
  • 1 cup coconut milk, reserve about 2-4 tablespoons for topping
  • 1/2 cup water
  • 1 teaspoon flour
  • 4 tablespoon, light Thai soy sauce or to taste
  • Fish sauce to taste
  • 2 tablespoon fresh lime juice
  • 1 tablespoon Thai basil leaves
  • 1 kaffir leaf sliced, reserve some slices few for decoration
  • 2 teaspoons fresh cilantro leaves, reserve a few for decoration
  • 4 cherry tomatoes sliced


  1. Prepare all the ingredients.
  2. Heat oil in a wide non-sticky skillet.
  3. Add lemon grass, galangal, ginger, turmeric and garlic.
  4. When the garlic begins to brown add curry paste, chicken, turmeric powder and chili. Stir to roast the chicken.
  5. When chicken begins to brown add coconut milk and flour dissolved in the water.
  6. Add soy sauce, lime juice and bring to boil. Season with fish sauce, soy sauce or more lime juice to taste.
  7. Stir in basil leaves, kaffir lime and cilantro. Cook for a few more minutes.
  8. Transfer to a serving plate, top with revered kaffir leave slices, fresh cilantro and tomatoes. Spoon reserved coconut milk and serve with white rice.

Thai Roasted Eggplant Salad with Shrimp


Eggplant roasted salad is a wonderful specialty which rarely is served in restaurants and seems disappear in front of more popular dishes as Pad Thai and so on.

In the villages food is still prepared on small clay ovens where eggplants, peppers and other veggies can be roasted and the used for further preparations.

Today we planned to grill our meat in the chimney over wood charcoal a great opportunity to roast our veggies. It’s not the first time we prepare the veggies over the fire, but it was the first time I used them for Thai recipes. And wow! How unexpected delicious was this salad! A real gem!

Thai Roasted Eggplant Salad with Shrimp

  • Servings: 3-4
  • Difficulty: medium
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Autor: Thai-Roasted-Eggplant-Salad-with-Shrimp

You need:

  • 1 big eggplant (about 250 g), if possible the long kind
  • 1 red pepper, optional
  • 200 g shrimps
  • 1 shallot, thinly sliced
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fish sauce, alternative light soy sauce
  • 1/2 tablespoon palm sugar, alternative brown sugar
  • 1 fresh, chili if possible bird’s eye chili
  • 1/2 green mango or 1 apple, peeled cut into thin wedges, optional
  • 2 tablespoon thick coconut milk, optional
  • 1 tablespoon grinded dried shrimp, alternative dry roasted coconut flakes


  1. Roast the eggplant and the pepper over hot charcoals turning from time to time until the skin are completely roasted. If you don’t have this possibility, you can broil them in the oven, flipping from time to time. Remove from heat and set aside covered to cool down. When they are cooled enough but still warm, remove the skin. Set aside.
  2. In the meantime heat little water and boil and cook the shrimps for 2-3 minutes until they turn pink. Drain, remove the skin (except of the tail) and set aside.
  3. Combine lime juice, fish sauce, sugar and chili. Stir to dissolve the sugar.
  4. Dice eggplant and peppers, prepare the shallot and peel and slice apple.
  5. In a bowl combine eggplant, peppers, shallot, apple and shrimps. Pour sauce over this and toss gently. Transfer to a serving plate.

Top with coconut milk, sprinkle with dried shrimps and serve immediately.

Pandan and Coconut Jelly


This is a popular dessert in Southeast Asia (Thailand, Burma, Malaysia…) based on Coconut and Pandan flavor prepared with a vegan gelatin called Agar.

Compared to the animal gelatin agar is more solid and not jiggly and it harden and lower temperate: no fridge is needed!

To activate agar you need higher temperature and you really need to boil it

Pandan and Coconut Jelly

  • Servings: 15
  • Difficulty: easy
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You need:Pandan-and-Coconut-Jelly

White Layer

  • 1 tablespoon agar-agar, powder
  • 2 cups unsweetened canned coconut milk
  • 1/3 cup sugar or more if you prefer
  • 2 tablespoons fresh coconut, finely shredded, optional

Green layer

  • ½ tablespoon agar-agar, powder
  • 1⁄3 cup sugar
  • 1 pinch salt
  • 1 ½ cups water
  • 1 teaspoon of pandan extract (see variations)


  1. White layer: Bring agar agar powder, water, sugar and coconut milk slowly to boil in a saucepan, stirring constantly until the sugar has dissolved stir in fresh coconut if desired. Remove and pour the mixture into a chilled mold (I used a 25 to 35 cm mold). When it is halfway chilled place into the fridge until completely set and cold.
  2. Green layer: In the meanwhile bring the agar agar powder, sugar, salt, water and pandan extract to boil over medium heat, stirring constantly until sugar is dissolved and mix well.
  3. When it has cooled halfway (but still liquid) pour the mixture holding the pot as close to the surface over the bottom layer.
  4. Chill to set in the fridge for at least hour.
  5. Slice jelly into serving portions with a sharp knife and serve chilled.

Variations instead of pandan extract:

  • Fresh/chop pandan leaves: chop 6 pandan leaves and blend them with the 1 ½ cups water. Strain through a fine-mesh strainer and use this liquid as the water described in the recipe. You may also add the pandan extract for more flavor.
  • Rose water: Instead of pandan extract you may use rose-water and if desired food coloring
  • Coffee: Instead of pandang extract and water you may use cooled coffee!