Pad krapao is one of my favourite Thai street food dishes. This fun green version with string beans is quick and easy to make.
Banana blossom has a unique texture and flavour. This Thai banana blossom salad is the perfect balance of sweet, spicy, sour and salty.
The essential Thai drunken supper noodles, a nice pad kee mao should be colourful and fun so you can feel happy while your mouth burns.
Recipes for two versions of vegan tom yum soup—the bold and creamy tom yum nam khon, and the clean and clear tom yum nam sai.
Thai cashew tofu or tofu pad med mamuang is a savoury, spicy dish where soft protein is contrasted with a crunchy bite in a tangy sauce.
This spicy and savoury vegan Thai holy basil stir-fry or pad krapao with tofu can be whipped up in 15 minutes for a quick and delicious meal.
The most famous of Thai salads, the green papaya salad or som tam is a bright and flavourful dish from Isan region of Thailand.
Sweet and spicy, green curry is the crowd favourite of Thai curries. An additional avocado at the end adds an unorthodox but tasty twist.
No Name is a vegetable fritter popular within Thailand. This vegan version can be kid-friendly and goes well with curry.
These vegan Thai fish cakes made from okara and tofu have a great spicy seafood flavour and are a perfect starter or party dish.
There is really no substitute for a good, hot, spicy, red curry. Except, maybe, a red curry with rambutan! Seriously, try it.
An easy and good-looking dish with the freshness of kaffir lime and lemongrass. Made with OmniMeat. Warning: These are addictive!
Tofu is a perfect substitute for fish in this yummy Thai vegan hor mok that is packed with different layers of subtle flavours.
Thai jungle curry traditionally uses foraged ingredients and no coconut milk. In my local home rendition, I use green papaya and malunggay.
Vegan laab moo is a spicy and savoury salad with the crunch of toasted sticky rice powder and the freshness of shallots and mint.
Vegan khao soi is a comforting chick’un curry noodle soup topped with tofu, crispy fried noodles, and preserved mustard.
Miang kham is a journey of flavours wrapped in a leaf. Every single one-bite parcel has the perfect combination of tastes and sensations.
Tub tim grob is a tasty Thai dessert where crunchy water chestnut bits coated in chewy tapioca starch are served in sweetened coconut milk.
Infused with the fragrance of pandan leaves, this vegan pandan chicken is delicious and also looks fantastic! Perfect for parties!
Khanom tako is a layered pudding in a pandan cup. The bottom is tapioca sago and water chestnut while the top is a coconut custard.
Tofu katsu rad prik combines the awesome crunch of tofu katsu with a flavourful Thai chilli sauce for an explosive combination!
This vegan yum som-o is a Thai pomelo and prawn salad which hits all the notes of sweet, salty, spicy, sour, fragrant, and nutty.
This vegan nam tok het (Thai waterfall salad) is made with juicy oyster mushrooms paired with ground toasted sticky rice and fresh mint.
Yum woon sen or Thai vermicelli salad is a refreshing salad made with glass noodles, fresh lime juice, roast peanuts, and coriander.
This saucy vegan pad pong karee is tofu fried in a curry and nam prik pao (roasted chilli) sauce, thickened with tofu and non-dairy milk.
Tofu is stir-fried in a lip-smacking kratiem prik Thai sauce that combines the flavours of garlic, black pepper, and coriander roots.
Pad woon sen is a easy and tasty Thai stir-fried glass noodle dish. Loaded with veggies and mushrooms, it is great for a hot day.
Pad cha het is a Thai style stir-fry where mushrooms are cooked over high heat with aromatic spices. Are you ready for the flavour explosion?