A new baking recipe was added. Try out my latest homemade recipe, Broiled Tilapia with Ginger (Pla Nin Nueng Khing). [Get recipe]

Broiled Tilapia with Ginger

This is a healthy dish that is not only flavorful but also has beautiful presentation. The ginger heightens the interest of the taste by adding a little bit of spiciness. The freshness of green onion adds crunchiness to bites. Both tilapia and red snapper are an excellent choice for the fish. Many people enjoy the medley of summer and autumn colors of this dish. The range of tones is matched by the thorough blending of flavors.
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A new salad recipe was added. Try out my latest homemade recipe, Spicy Glass Noodle Salad (Yum Wun Sen). [Get recipe]

Spicy Glass Noodle Salad

This is another easy-to-make salad dish. This refreshing salad commonly includes ground pork, prawns and/or squid. Unsurprisingly, the dressing is made up of lime juice, fish sauce, sugar and fresh chilies. The flavors chosen for this salad can vary depending on personal perference. Some may like it sour, some may not. Some would perfer spicy and salty, but less sour. The freshness of cilantro adds a touch of herbal aroma that goes perfectly with the other ingredients. For those who like mushrooms, the wood ear mushroom is often a preferred choice.

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A new fried rice recipe was added. Try out my latest homemade recipe, Pineapple Fried Rice with Shrimp (Khao Pad Subparod Goong). [Get recipe]

Pineapple Fried Rice with Shrimp

In Thailand, pineapples have been creatively used for a wide variety of dishes like curry and fried rice. Pineapple fried rice is a simple dish that is quick to make and great for a family. The pineapple enhances the presentation of the dish as well as the flavor and aroma, giving a little taste of sweetness. The light crunchiness of the cashews and subtle saltiness and flavor of the dish also make this a recurring favorite.

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A new stir-fired recipe was added. Try out my latest homemade recipe, Stir-fried Long Beans and Chicken with Prik Khing Curry Paste (Gai Pad Prik Khing). [Get recipe]

Stir-fried Long Beans and Chicken with Prik Khing Curry Paste

This Pad Prik Khing dish is different from Pad Ped in which pad prik khing uses Prik Khing curry paste. In contrast, pad ped uses red curry paste. Both dishes are very similar in presentation but not in aroma and taste. Pad prik khing has an aroma from fresh kaffir lime leaves and ginger which indulges the appetite even more. The crunchiness and freshness from the long beans not only help boost the color of the dish but also enhance the sense of texture. The warm steamed rice served with the hot and spicy stir-fry is a quick and easy one-dish meal. Otherwise serving this dish in a communual meal is a fine choice that can go with many other dishes.

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A new salad recipe was added. Try out my latest homemade recipe, Spicy Prawn Salad (Pla Goong). [Get recipe]

Spicy Prawn Salad

Unlike other famous Thai salads, this spicy prawn salad uses fresh herbs like lemon grass, kaffir lime leaves and mint to enhance the flavor. The spiciness comes from both roasted chili paste and fresh chilies. There are a couple of ways to cook prawns. Some may boil them and some may grill them. With either technique, the prawns are seasoned with herbs and contain the 3 main tastes of salty, sour and spicy. The vibrant green color of mint and coriander help result in perfect presentation.
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A new salad recipe was added. Try out my latest homemade recipe, Green Papaya Salad (Som Tum Thai). [Get recipe]

Green Papaya Salad

Som Tum, a famous salad dish, is a northeastern Thai dish that has a balance of four flavors: spicy, sweet, sour and salty. It is often eaten with sticky rice and fresh vegetables like cabbage and long beans. In Thailand, there are many types of Som Tum like Som Tum Thai, Som Tum Poo, Som Tum Pla Ra, Som Tum Lao. Each type of Som Tum has a different degree of spiciness. For instance, Som Tum Thai is not as spicy as Som Tum Lao but it is sweeter than Som Tum Pla Ra. Dried shrimp and roasted peanuts are included in Som Tum Thai but not in Som Tum Poo. Som Tum can be bought as street food and it is a dish that is made according to your taste preference.

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A new noodles recipe was added. Try out my latest homemade recipe, Drunken Noodles with Chicken. [Get recipe]

Drunken Noodles with Chicken

Pad Kee Mao is another quick and easy dish to make. The two common noodle choices are fresh wide rice noodles and spaghetti. The main ingredient is hot basil. You can stir-fry the noodles with any kind of meat that you like. The word Kee Mao regarding food means very hot and spicy. In Thailand, we do not substitute chili with bell peppers and add chili powder like in America. It is important to use hot basil and not other kinds of basil. Some Thai restaurants in America use Sweet basil or omit the basil. In other words, without hot basil, this dish would not be drunken noodles prepared in the Thai way.

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A new stir-fried recipe was added. Try out my latest homemade recipe, Stir-fried Beef with Red Curry Paste. [Get recipe]

Stir-fried Beef with Red Curry Paste

This stir-fried beef with long beans, bell peppers and broccoli receives its spicy liveliness from red curry paste. The spiciness of the red curry paste will heat up your meal alongside the crunchiness of the long beans and bell peppers. The orange bell pepper is selected for this dish to lend it vibrant color and contrast to the green of the long beans and brocolli. The tenderness of the thin sliced beef blends well with other ingredients. This dish will satisfy your taste for spiciness.

Niddy Lindsley

A new stir-fried recipe was added. Try out my latest homemade recipe, Stir-fried Chicken with Cashew Nuts. [Get recipe]

Stir-fried Chicken with Cashew Nuts

This stir-fried chicken with cashew nuts is a family recipe. It is a light dish with a hint of spiciness. Like a few other Thai stir-fried dishes, chicken is lightly deep-fried then sautéed with the sauce to add a depth of flavor. Green onion and deep-fried dried chili add color to the dish along with subtle flavor. The cashew nuts tie the dish together with their crunchiness and mouth-watering flavor. It is great to eat as part of a communal meal or as an appetizer with cold beer. In Thailand, it is often served as an appetizer.

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