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.

Niddy Lindsley

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.
Niddy Lindsley

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.

Niddy Lindsley

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.

Niddy Lindsley

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.

Niddy Lindsley

A new salad recipe was added. Try out my latest homemade recipe, Shredded Mango with Shrimp Salad. [Get recipe]

Shredded Mango with Shrimp Salad

Similar to the famous Thai green papaya salad, this salad uses raw mango instead of raw papaya. There are many recipes for this mango salad depending on what type of meat is used. Some may use deep-fried fish, tofu, dried baby shrimp, shrimp, ground pork or ground chicken. Whatever type of meat is used, the main 3 tastes of this salad are salty, sour and spicy. The light green color of mango interlacing the green hues of herbs and vegetables give this dish a vibrant presentation with mouth-watering bursts of flavor.

Niddy Lindsley

A new appetizer recipe was added. Try out my latest homemade recipe, Moo Satay. [Get recipe]

Slivers of Pork Grilled on a Stick

Moo Satay is one of the most famous street foods in Thailand. This appetizer can be found almost everywhere from street venders to restaurants. The 2 common dipping sauces are matsaman dipping sauce or nam jim arjad accompanied with toasted bread. This appetizer is not common to make at home since it can be easily bought at a low price. However, people will make this dish at home for some occasions such as for bringing to a temple. It is easy to make and can be a fun activity for a family or a group of friends, threading slivers of pork on skewers.

Niddy Lindsley

A new salad recipe was added. Try out my latest homemade recipe, Spicy Chicken Salad. [Get recipe]

Spicy Chicken Salad

Laab or Spicy Chicken Salad is a Northeastern dish. It is one of the most popular Thai salad dishes. The most common meats are ground chicken and ground pork. It is also common to add chicken livers. This salad is a common street food. Some street vendors specialize in Northeastern dishes and only offer salad dishes like Laab, Som Tum and Num Tok. However, it can also be part of the communual meal. When eating this salad, steamed sticky rice and fresh vegetables like cabbage are accompaniments.

Niddy Lindsley