Authentic Thai Recipes for Families 15 Easy, Kid-Friendly Recipes Tested in Thailand From Our Kitchen to Yours: Real Family Cooking

🍜 Recipe 1: Pad Thai with Tamarind

Why This Works for Families: Pad Thai is the gateway authentic Thai recipe. It’s sweet, tangy, textured — kids recognize noodles, adults love complexity. Tamarind paste gives it that authentic bright flavor that says “this is real Thai cooking.”

Ingredients (for 4 servings):

• 8 oz rice noodles (thin, about 1/4-inch wide)
• 8 oz shrimp, chicken, or tofu (bite-sized)
• 3 tablespoons tamarind paste (SECRET ingredient for authenticity)
• 2 tablespoons fish sauce (or soy sauce for vegetarian)
• 2 tablespoons palm sugar (or brown sugar)
• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 2 eggs
• 1 cup bean sprouts (fresh)
• 3 scallions, cut into 2-inch pieces
• 1/4 cup roasted peanuts, crushed
• 2 limes, cut into wedges
• 1-2 Thai red chilies, sliced thin (OPTIONAL; remove seeds for kids)

Step-by-Step Instructions:

1. Prep noodles: Soak rice noodles in room-temperature water 15-20 minutes until soft but still firm (they finish cooking in wok). Drain well.
2. Make sauce: Whisk together tamarind paste, fish sauce, and palm sugar in small bowl. Taste — should balance sweet, sour, salty equally. This is the foundation.
3. Heat wok/skillet: Get it HOT before adding oil (authentic technique prevents sticking, creates signature char).
4. Cook protein: Add oil, garlic, cook 15 seconds until fragrant. Add protein (shrimp/chicken/tofu), cook 2-3 minutes until cooked through (shrimp turn pink).
5. Scramble eggs: Push protein to side, crack eggs into well, scramble quickly before mixing.
6. Combine noodles: Add drained noodles to wok. Pour sauce over. Toss constantly 2-3 minutes, breaking up clumps. Noodles should be evenly coated, heated through.
7. Add fresh elements: Add most bean sprouts and scallions. Toss to combine (maintains crispy texture).
8. Plate & serve: Transfer to plates. Top with remaining bean sprouts, peanuts, lime wedges, chilies on side.

Pad Thai is street food in Thailand — quick, affordable, infinitely adaptable. It teaches you Thai flavor balance in one dish.[Video: Hot Thai Kitchen — Best Pad Thai (Chef Pailin authentic demonstration)]

🍛 Recipe 2: Chicken Massaman Curry (The Gateway Curry)

Why Massaman is THE Best Family Curry: Massaman is the gateway curry. Mild, creamy, warm spices feel familiar even though it’s completely authentic Thai cooking. Kids taste it and think “curry” not “Thai spice bomb.” It’s slow-cooked, so you can prep other things while simmering.

Ingredients (for 4-5 servings):

• 1.5 lbs chicken breast or thighs, bite-sized (thighs stay more tender)
• 3-4 tablespoons Massaman curry paste (your authentic base)
• 1 can (13.5 oz) coconut milk (full-fat for authenticity)
• 1.5 cups potatoes, peeled and chunked
• 1/2 cup roasted peanuts (unsalted) — what makes Massaman special
• 2 tablespoons tamarind paste (or lime juice)
• 2 tablespoons palm sugar (or brown sugar)
• 1 tablespoon fish sauce
• 2 tablespoons vegetable oil
• 1 large onion, thick chunks
• Fresh cilantro for garnish (optional)

Step-by-Step Instructions:

1. Toast the paste: Heat oil in large pot. Add curry paste, stir constantly 1-2 minutes. This blooms spices — essential for authentic flavor.
2. Add protein: Add chicken, stir to coat with paste. Cook 3-4 minutes. This partial cooking ensures even cooking.
3. Add coconut milk: Pour in slowly, stirring to combine. No lumps.
4. Add vegetables: Add potatoes, onion chunks, peanuts. Stir gently.
5. Make sauce: Mix tamarind, palm sugar, fish sauce. Add to pot. This balances cream and spices.
6. Simmer low: Reduce heat to low. Simmer uncovered 20-25 minutes. Potatoes should be very tender, sauce slightly thickened.
7. Taste & adjust: Balance: not too spicy, not too sweet, not too salty. This is where authentic Thai cooking gets personal — adjust to YOUR family.
8. Serve over jasmine rice: Ladle curry over steaming rice. Garnish with cilantro if using.

🍲 Recipe 3: Tom Yum Goong (Hot & Sour Shrimp Soup)

Why Tom Yum is Perfect for Teaching Kids About Thai Food: Tom Yum is THE signature Thai soup. Bright, herbal, complex. It looks impressive when you serve it. It teaches you about Thai flavor balance (sour, spicy, salty, aromatic, umami) all in one bowl. Simple technique, no cream, just fresh ingredients and simmering.

Ingredients (for 4 servings):

• 6 cups chicken or vegetable stock (quality matters)
• 1 lb large shrimp, peeled (or chicken bite-sized for non-seafood families)
• 4-5 stalks fresh lemongrass, bruised and 2-inch pieces (ESSENTIAL — dried won’t work)
• 4-5 slices fresh galangal, 1/8-inch thick (or ginger if unavailable)
• 4-5 kaffir lime leaves, torn (or lime zest if unavailable)
• 3-4 Thai red chilies, whole or sliced (seeds in for adults, remove for kids)
• 1 can (13.5 oz) coconut milk (optional for creamier version)
• 3 tablespoons tamarind paste (the sour note that defines Tom Yum)
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• Fresh lime juice (1-2 limes worth)
• 8 oz mushrooms, sliced (button or oyster)
• Fresh cilantro & Thai basil for garnish (optional)

Step-by-Step Instructions:

1. Bring stock to simmer: Pour stock into large pot, bring to gentle simmer (not boiling — prevents cloudy broth).
2. Add aromatics: Add lemongrass, galangal, kaffir lime leaves, whole chilies. These infuse the broth with signature Tom Yum flavor.
3. Steep 5-10 minutes: Let aromatics release oils and flavors. Your kitchen should smell AMAZING.
4. Add tamarind, fish sauce, sugar: Mix in small bowl first. Add to broth. This is the flavor base — sour, salty, subtle sweetness. Taste it.
5. Add mushrooms: Add sliced mushrooms, simmer 3-4 minutes until tender.
6. Add protein (LAST!): Add shrimp (cooks 2-3 minutes until pink) or chicken (5-7 minutes until cooked through). Don’t overcook.
7. Optional coconut milk: Some Tom Yum is clear broth. Some (Tom Yum Nam Khon) includes coconut cream. Add at very end, stir gently (don’t boil).
8. Final seasoning: Add fresh lime juice. Taste. Too spicy? Add more coconut milk or lime juice. Not spicy enough? Add more chilies. This personal adjustment is the essence of authentic Thai cooking.
9. Serve: Ladle into bowls. You can strain out aromatics before serving, or leave in for visual drama.

Tom Yum teaches you the five Thai flavors in action. Once you understand Tom Yum, you understand the framework for ALL authentic Thai cooking.[Video: Pailin’s Kitchen — Tom Yum Goong (Step-by-step authentic technique)]

🌿 Recipe 4: Pad Krapow Gai (Thai Basil Chicken with Fried Egg)

Why This Recipe: The most iconic Bangkok street food. Quick, fragrant, impressive. Perfect for weeknight dinners. Fresh Thai basil is non-negotiable here—it defines the dish.[Source: Hot Thai Kitchen — Pad Krapow Gai]

Complete Ingredients:

• 1 lb ground chicken (or finely chopped)
• 2 cups fresh Thai basil leaves (leaves only, not stems)
• 4 cloves garlic, minced
• 2-3 Thai red chilies, minced (remove seeds for less heat)
• 3 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1/2 cup chicken stock or water
• 3 tablespoons vegetable oil
• 4 eggs (for frying on top)
• Salt and pepper to taste
• 2 cups jasmine rice (cooked, for serving)

Step-by-Step Instructions:

1. Prep ingredients: Have everything ready before cooking (Thai cooking is fast). Mince garlic and chilies separately. Strip basil leaves from stems, roughly chop.
2. Heat oil in wok: Add 2 tablespoons oil to wok over medium-high heat. Wait until oil shimmers (very hot).
3. Cook garlic & chilies: Add garlic and chilies. Cook 20-30 seconds until fragrant (don’t let burn—timing is critical).
4. Add chicken: Add ground chicken. Break up into small pieces as it cooks. Stir-fry 3-4 minutes until no pink remains.
5. Add sauce: Pour in fish sauce and palm sugar. Stir well to coat chicken. The mixture will smell strong (fish sauce)—this is correct.
6. Add stock: Pour in chicken stock. Bring to gentle simmer. Cook 2-3 minutes until sauce reduces slightly and thickens. Sauce should coat chicken, not pool.
7. Add basil (LAST): Remove from heat. Immediately add fresh Thai basil. Toss gently 30 seconds. The residual heat will wilt basil and release oils. Do NOT overcook or basil turns black.
8. Fry eggs separately: In separate pan, heat 1 tablespoon oil. Fry 4 eggs until edges crisp but yolks runny (2-3 minutes). Season with salt & pepper.
9. Plate: Mound jasmine rice on plate. Top with Pad Krapow mixture. Place fried egg on top. Serve immediately.

🟢 Recipe 5: Green Curry Chicken (Gaeng Keow Wan Gai)

Why Green Curry: More vibrant and spicier than red curry. The color comes from green chilies. Sophisticated enough for adult dinner parties, yet adjustable for kids when you reduce paste and add coconut milk.[Source: Serious Eats — Thai Green Curry]

Complete Ingredients:

• 1.5 lbs chicken breast, cut into bite-sized pieces
• 3-4 tablespoons green curry paste (adjust based on heat tolerance)
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock
• 2 cups Thai eggplant, quartered (or zucchini if unavailable)
• 1 red bell pepper, chunked
• 8-10 fresh basil leaves (preferably Thai basil)
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2 tablespoons vegetable oil
• 2 lime leaves (optional but recommended)
• Fresh lime juice from 1 lime

Step-by-Step Instructions:

1. Bloom curry paste: Heat oil in large pot over medium heat. Add green curry paste. Stir constantly for 2-3 minutes. This “blooms” the spices and deepens flavor. Paste will darken slightly.
2. Add coconut milk: Slowly pour in coconut milk while stirring. Don’t just dump it in—stir as you go to avoid lumps. Mixture should be creamy and smooth.
3. Add chicken: Add chicken pieces to coconut mixture. Stir well so each piece gets coated with paste. Cook over medium heat for 3-4 minutes (chicken starts to cook on outside).
4. Add stock: Pour in chicken stock. This thins the sauce to proper consistency. Bring to gentle boil, then reduce to simmer.
5. Add vegetables: Add eggplant and bell pepper. These take longer to cook than chicken. Simmer 8-10 minutes until vegetables are tender but not mushy.
6. Season: Add fish sauce and palm sugar. The fish sauce adds umami depth; the sugar balances spice. Stir well.
7. Add lime leaves: If using fresh lime leaves, add now. They infuse subtle citrus. Simmer 2 more minutes.
8. Final taste: Taste carefully. Is it too spicy? Add more coconut milk or stock to dilute. Not spicy enough? Add more curry paste (small amounts—it’s concentrated).
9. Add fresh lime juice: Just before serving, add fresh lime juice. This brightens the whole dish.
10. Add basil: Remove from heat. Tear basil leaves and add them. The residual heat will wilt them gently. Don’t boil basil or it turns dark.
11. Serve: Ladle into bowls. Serve over jasmine rice with lime wedges on the side.

🥗 Recipe 6: Som Tam (Green Papaya Salad)

Why Som Tam: Northeastern (Isaan) specialty. Fresh, crunchy, bright. Requires a mortar and pestle (or food processor). The technique matters here—you’re not blending, you’re bruising to release flavors.[Source: Epicurious — Som Tam Recipe]

Complete Ingredients:

• 2 cups shredded unripe green papaya (julienned thin)
• 1 cup cherry tomatoes, halved
• 1/4 cup long beans, cut into 2-inch pieces (or green beans)
• 1/4 cup roasted peanuts, crushed
• 2-4 Thai red chilies (whole or sliced, adjust to taste)
• 3 cloves garlic
• 3 tablespoons lime juice (fresh)
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2 tablespoons tamarind paste (optional but recommended)
• Salt to taste
• Crispy fried shallots for garnish (optional)

Step-by-Step Instructions:

1. Prepare the mortar: If using mortar and pestle, this is essential for proper texture. If using food processor, pulse gently (don’t blend into mush).
2. Bruise garlic and chilies: Add garlic and whole chilies to mortar. Pound gently to release oils but keep intact. This seasons the bowl.
3. Add long beans: Add long bean pieces. Pound gently to soften slightly but keep recognizable (3-4 gentle hits).
4. Add tomatoes: Add cherry tomatoes. Gently pound 2-3 times to lightly bruise and release juice.
5. Add papaya: Add shredded papaya in batches. Toss gently with pestle (not pounding—you want to bruise, not crush). The papaya should stay in thin shreds.
6. Make dressing: In small bowl, whisk together lime juice, fish sauce, palm sugar, and tamarind paste (if using). Mix until sugar dissolves.
7. Add dressing: Pour dressing over papaya mixture. Toss gently to combine. The juices from tomatoes and papaya will mix with dressing to create a light sauce.
8. Taste and adjust: The balance is crucial. Should taste: sour (lime), salty (fish sauce), sweet (sugar), spicy (chilies). If too spicy, add more lime juice. If not sour enough, add more lime.
9. Add peanuts: Just before serving, stir in crushed peanuts. This adds texture and nutty flavor.
10. Plate: Transfer to serving dish. Garnish with fried shallots if using. Serve with sticky rice or jasmine rice on the side.

🍜 Recipe 7: Pad See Ew (Dark Soy Sauce Noodles with Chicken)

Why Pad See Ev: “See ew” means dark soy sauce. This is a beloved comfort dish. Less spicy than Pad Thai. Perfect for kids who like noodles. The dark soy creates rich, savory flavor without overwhelming heat.[Source: Bon Appétit — Pad See Ew]

Complete Ingredients:

• 8 oz wide rice noodles (about 1/4-inch wide)
• 8 oz chicken breast, thinly sliced
• 3 cloves garlic, minced
• 3 tablespoons dark soy sauce (kecap manis or dark soy sauce)
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 2 cups Chinese broccoli (gai lan) or regular broccoli, chopped
• 1 red bell pepper, sliced
• 2-3 Thai red chilies, sliced (optional, for garnish)
• Fresh lime wedges

Step-by-Step Instructions:

1. Prepare noodles: Bring a pot of water to boil. Cook wide rice noodles according to package (usually 5-8 minutes). They should be just tender, not mushy. Drain well.
2. Make sauce: In small bowl, mix dark soy sauce, light soy sauce, oyster sauce, and sugar. Set aside. This is your seasoning base.
3. Heat wok: Heat oil in large wok over high heat until very hot (oil shimmers).
4. Cook garlic: Add minced garlic. Cook 15-20 seconds until fragrant (don’t burn).
5. Add chicken: Add sliced chicken. Stir-fry 2-3 minutes until cooked through (no pink remaining). Break into smaller pieces as needed.
6. Add vegetables: Add broccoli and bell pepper. Stir-fry 2-3 minutes until tender-crisp (still has slight bite).
7. Add noodles: Add cooked noodles to wok. Be careful—they’ll stick initially. Use two wooden spoons or tongs to separate and lift noodles as you add sauce.
8. Add sauce: Pour sauce over noodles while stirring constantly. Break up any clumps. Everything should coat evenly. Cook 2-3 minutes until noodles are dark and glossy.
9. Taste and adjust: Taste. Is it balanced? Dark soy sauce should dominate (rich, slightly sweet), but not overwhelming. Add a squeeze of lime juice if needed for brightness.
10. Plate: Transfer to plate. Garnish with sliced chilies if desired (serve on side for kids). Top with fresh lime wedge.

🍚 Recipe 8: Khao Pad (Thai Fried Rice with Egg & Shrimp)

Why Khao Pad: The flexible one-pan meal. Use whatever protein you have—shrimp, chicken, just vegetables. Day-old rice is actually better (less sticky). Teach kids this and they can adapt it forever.[Source: Serious Eats — Khao Pad Recipe]

Complete Ingredients:

• 3 cups cooked jasmine rice (preferably day-old, cold)
• 8 oz shrimp, peeled and deveined
• 3 eggs, beaten
• 1 onion, diced small
• 1 cup mixed vegetables (peas, carrots, corn)
• 3 cloves garlic, minced
• 3 tablespoons fish sauce
• 2 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 3 tablespoons vegetable oil
• 4 scallions, cut into 1-inch pieces
• Fresh cilantro for garnish
• Lime wedges for serving

Step-by-Step Instructions:

1. Pro tip on rice: If rice is warm/fresh, spread it on a tray and cool completely. Cold rice fries better (grains separate instead of clumping).
2. Make sauce: Mix fish sauce, light soy sauce, oyster sauce, sugar, and white pepper in small bowl. Set aside.
3. Heat wok: Heat 2 tablespoons oil in large wok over medium-high heat.
4. Scramble eggs: Pour in beaten eggs. Scramble quickly until cooked through but still slightly wet (about 1 minute). Remove to side of wok, don’t remove completely.
5. Add more oil: Add remaining 1 tablespoon oil to wok.
6. Cook garlic: Add garlic. Cook 15-20 seconds until fragrant.
7. Cook shrimp: Add shrimp. Stir-fry 2-3 minutes until pink throughout. Don’t overcook (shrimp toughens).
8. Add vegetables: Add diced onion and mixed vegetables. Stir-fry 2 minutes until onion softens.
9. Add rice: Add cold rice to wok. Using two wooden spoons or spatulas, toss and break up rice continuously. The rice will initially clump—keep tossing for 2-3 minutes until grains separate.
10. Add sauce: Pour sauce over rice while tossing. Make sure sauce distributes evenly (don’t just pool in one spot). Cook 1-2 minutes until rice is evenly colored.
11. Combine eggs: Add scrambled eggs back in. Toss gently to combine.
12. Add scallions: Add scallion pieces. Toss once.
13. Plate: Transfer to serving dish. Garnish with fresh cilantro. Serve with lime wedges on the side.

🌶️ Recipe 9: Larb Gai (Northern Herb Chicken Salad)

Why Larb: Northern Thailand specialty. We learned this in Chiang Mai. Fresh herbs dominate. Lime juice is essential. The heat comes from chili powder (toasted rice powder optional but traditional). It’s lighter than curries—more of a sophisticated salad.[Source: Hot Thai Kitchen — Larb Recipe]

Complete Ingredients:

• 1 lb ground chicken
• 1/2 cup chicken stock
• 4 tablespoons fish sauce
• 3 tablespoons lime juice (fresh)
• 1-2 tablespoons chili powder (adjust to taste)
• 1 teaspoon sugar
• 2 tablespoons toasted rice powder (powder from toasted sticky rice grains)
• 1 shallot, thinly sliced
• 4 cloves garlic, minced
• 1 cup fresh cilantro, roughly chopped
• 1 cup fresh mint leaves, roughly chopped
• 2 scallions, chopped
• 3 Thai red chilies, sliced thin (optional garnish)
• Lettuce leaves for serving

Step-by-Step Instructions:

1. Make dressing: In small bowl, whisk together fish sauce, lime juice, chili powder, sugar. Taste and adjust—should balance salty, sour, spicy. Set aside. You’re not cooking the chicken in this; you’ll add it after cooking.
2. Cook chicken: In a wok or large skillet over medium-high heat, add ground chicken with NO oil. As chicken cooks, it will release its own fat. Break up chicken into small pieces. Stir occasionally.
3. Add stock: After 3-4 minutes, chicken should be mostly cooked (no pink). Add chicken stock. This helps cook the chicken through and creates a sauce. Cook 2 more minutes.
4. Add aromatics: Add minced garlic and sliced shallot. Stir well. Cook 1 minute until fragrant.
5. Add dressing: Remove from heat. Pour in prepared dressing (fish sauce mixture). Stir well to combine. The heat of the chicken will warm the dressing.
6. Add rice powder: If using toasted rice powder, add now. This gives traditional texture and helps absorb excess moisture. If you can’t find it, skip—the larb is still delicious.
7. Add fresh herbs: Add cilantro, mint, and scallions. Toss gently. The herbs should remain visible and bright—not wilted into the mixture.
8. Taste and adjust: This is critical. Larb should taste: sour (lime—strong), salty (fish sauce—savory), spicy (chili powder—heat), fresh (herbs). If too spicy, add more lime juice. Too salty? Add a squeeze more lime. Too blah? Add more chili powder.
9. Serve: Arrange lettuce leaves on a plate. Spoon larb mixture onto leaves. Garnish with sliced fresh chilies if desired. Serve with lime wedges. Eat by spooning larb onto a lettuce leaf, rolling, and eating like a wrap.

🦐 Recipe 10: Thai Red Curry with Shrimp (Gaeng Phed Goong)

Why Red Curry with Shrimp: More elegant than chicken curry. Quick-cooking. Sophisticated enough for dinner guests, yet approachable for families. Red curry is less spicy than green but more flavorful than yellow.[Source: America’s Test Kitchen — Red Curry with Shrimp]

Complete Ingredients:

• 1.5 lbs large shrimp, peeled and deveined
• 3 tablespoons red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken stock
• 2 red bell peppers, chunked
• 1 cup bamboo shoots (canned is fine)
• 8-10 fresh basil leaves (Thai basil preferred)
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 2 tablespoons vegetable oil
• 2 lime leaves, torn (optional)
• Fresh lime juice from 1/2 lime
• Jasmine rice for serving

Step-by-Step Instructions:

1. Bloom curry paste: Heat oil in large pot over medium heat. Add red curry paste. Stir constantly for 2 minutes to bloom spices.
2. Add coconut milk: Slowly pour in coconut milk while stirring to avoid lumps. Mixture should be creamy.
3. Add stock: Pour in chicken stock. This creates the sauce base. Bring to gentle simmer.
4. Add vegetables: Add bell peppers and bamboo shoots. Simmer 5 minutes until peppers soften.
5. Season: Add fish sauce and palm sugar. Stir well. The balance is key.
6. Add shrimp: Add shrimp to curry. This is the critical part: shrimp cooks very quickly (2-3 minutes). You want them pink and just cooked through, not gray and rubbery. Stir occasionally to ensure even cooking.
7. Add lime leaves: If using, add now. Simmer 1 minute.
8. Taste and adjust: The curry should be balanced but slightly too spicy (you’ll adjust with lime juice). Is it too thick? Add more stock. Too thin? Let it simmer a bit longer.
9. Add fresh lime juice: Just before serving, add lime juice. This brightens the whole dish and cuts the richness of coconut.
10. Add basil: Remove from heat. Tear basil leaves and add. The residual heat will wilt them gently. Do NOT boil basil.
11. Serve: Ladle into bowls over jasmine rice. The curry should be creamy, balanced, with tender shrimp throughout.

🍍 Recipe 11: Pineapple Fried Rice (Khao Pad Sapparot)

Why Pineapple Fried Rice: The showstopper. Serve it in a hollowed pineapple half for visual drama. Kids go crazy for the tropical presentation. Sweet, fun, and absolutely impressive. Can be made entirely vegetarian.[Source: Epicurious — Pineapple Fried Rice]

Complete Ingredients:

• 1 fresh pineapple (medium-large)
• 3 cups cooked jasmine rice (preferably day-old, cold)
• 8 oz chicken breast, diced small
• 1 cup mixed vegetables (peas, carrots, corn)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 eggs, beaten
• 3 tablespoons light soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 1/4 cup cashews or almonds (optional)
• 3 tablespoons vegetable oil
• 2 scallions, chopped
• Fresh cilantro for garnish

Step-by-Step Instructions:

1. Prepare pineapple: Cut pineapple in half lengthwise (keeping leafy top). Carefully scoop out flesh, leaving a 1/2-inch shell. Dice pineapple flesh into small chunks. Remove seeds if present. You need about 1 cup pineapple pieces.
2. Make sauce: Mix light soy sauce, oyster sauce, sugar, and white pepper in small bowl. Set aside.
3. Heat wok: Heat 2 tablespoons oil in large wok over medium-high heat.
4. Scramble eggs: Pour in beaten eggs. Scramble until cooked through (about 1 minute). Push to side of wok.
5. Add more oil: Add remaining 1 tablespoon oil.
6. Cook garlic: Add garlic. Cook 15-20 seconds until fragrant.
7. Cook chicken: Add diced chicken. Stir-fry 2-3 minutes until cooked through.
8. Add vegetables: Add onion and mixed vegetables. Stir-fry 2 minutes.
9. Add rice: Add cold rice. Using two wooden spoons, toss and break up rice continuously for 2-3 minutes until grains separate and are heated through.
10. Add sauce: Pour sauce over rice. Toss to coat evenly. Cook 1 minute.
11. Add pineapple: Add diced pineapple and cashews (if using). Toss gently to combine. Cook 1 minute. Don’t overcook pineapple or it becomes mushy.
12. Add eggs back: Add scrambled eggs. Toss gently.
13. Add scallions: Add scallions. Toss.
14. Serve: Spoon fried rice into hollowed pineapple halves. Garnish with fresh cilantro. Serve with lime wedges. This is both gorgeous and delicious.

🔥 Recipe 12: Moo Ping (Thai Grilled Pork Skewers)

Why Moo Ping: Grilled pork skewers sold on street corners throughout Thailand. Perfect for outdoor cooking. Marinate ahead, grill day-of. Naturally family-friendly because kids love grilled meat on sticks. Great for BBQ nights.[Source: Serious Eats — Moo Ping Recipe]

Complete Ingredients:

• 2 lbs pork shoulder or pork butt, cut into 1-inch cubes
• 6 cloves garlic, minced
• 1 tablespoon soy sauce
• 2 tablespoons fish sauce
• 1 tablespoon palm sugar
• 1 tablespoon oyster sauce
• 1 teaspoon ground coriander
• 1/2 teaspoon white pepper
• 1/4 teaspoon turmeric
• 2 tablespoons coconut milk
• Bamboo skewers (soaked in water 30 minutes)
• Fresh cilantro for garnish
• Sticky rice for serving

Step-by-Step Instructions:

1. Soak skewers: Place bamboo skewers in water for at least 30 minutes (preferably 1 hour). This prevents them from burning on the grill.
2. Make marinade: In a large bowl, combine garlic, soy sauce, fish sauce, palm sugar, oyster sauce, coriander, white pepper, turmeric, and coconut milk. Mix well until sugar dissolves. This is your marinade base.
3. Marinate pork: Add pork cubes to marinade. Toss well so each piece is coated. Cover and refrigerate for at least 2 hours (or overnight for maximum flavor). If preparing same day, let sit at room temperature for 30 minutes minimum.
4. Thread skewers: Remove pork from marinade. Thread pork cubes onto soaked bamboo skewers, packing them closely together (about 4-5 pieces per skewer). Set marinade aside for basting.
5. Preheat grill: If using charcoal grill, let coals burn until white ash forms and heat is medium (not blazing). If using gas grill, preheat to medium heat.
6. Grill skewers: Place skewers directly on grill grate. Grill 3-4 minutes on first side without moving. Turn and grill another 3-4 minutes on second side. Use remaining marinade to baste skewers every minute or so with a brush.
7. Check doneness: Pork should be cooked through (internal temp 160°F if you have a thermometer). Meat should be caramelized on outside but not charred.
8. Rest: Remove from grill. Let rest 5 minutes before serving (juices redistribute).
9. Serve: Arrange on plate. Garnish with fresh cilantro. Serve with sticky rice, cucumber slices, and lime wedges. These are meant to be eaten with your hands.

🍳 Recipe 13: Thai Omelette Over Jasmine Rice (Kai Jiao)

Why Thai Omelette: Breakfast, lunch, or dinner. Crispy exterior, soft center. Kids love it because it’s familiar (eggs) yet distinctly Thai (fish sauce, served over rice). One of the most comforting dishes in Thailand. Perfect when you need something fast.[Source: Bon Appétit — Thai Fried Eggs]

Complete Ingredients:

• 3 eggs
• 1 tablespoon fish sauce
• 2 cloves garlic, minced
• 1/4 cup ground pork or shrimp (optional)
• 2 scallions, chopped fine
• 1 Thai red chili, sliced thin (optional)
• 3 tablespoons vegetable oil (you need enough for a thin layer in pan)
• 2 cups cooked jasmine rice (warm)
• Cucumber slices
• Tomato slices
• Fresh cilantro

Step-by-Step Instructions:

1. Prepare omelette base: In small bowl, beat 3 eggs with 1 tablespoon fish sauce until well combined. The fish sauce goes INTO the eggs (sounds odd, is delicious).
2. Optional: Cook meat: If using ground pork or shrimp, add 1 tablespoon oil to small pan over medium-high heat. Add garlic, cook 15 seconds. Add pork/shrimp, cook until done (2-3 minutes). Add to egg mixture. Skip this step if making plain omelette.
3. Heat wok or large skillet: Add 3 tablespoons oil to wok over medium-high heat. Wait until oil is very hot and shimmers (critical for crispy omelette). If you’re not sure it’s hot enough, it isn’t.
4. Pour eggs: Carefully pour egg mixture into hot oil. It should sizzle and immediately start cooking.
5. Cook first side: Don’t stir. Let the eggs cook undisturbed for 2-3 minutes until bottom is golden and crispy. You want a thin crispy layer—this is the goal.
6. Flip: Carefully flip the omelette (use a large spatula and wok spatula for support, or slide onto plate then slide back into wok). Cook second side 1-2 minutes until just set but still slightly soft in center.
7. Remove: Slide onto plate.
8. Plate the dish: Mound warm jasmine rice on serving plate. Place crispy omelette on top (slightly folded or torn if you prefer). Arrange cucumber and tomato slices alongside. Top omelette with fresh cilantro and sliced chili if desired.
9. Serve: Serve immediately while omelette is still warm and crispy. Eat by folding omelette into pieces and mixing with rice, cucumber, and tomato.

🥭 Recipe 14: Kao Niao Mamuang (Mango Sticky Rice – Family Favorite Dessert)

Why Mango Sticky Rice: The ultimate Thai dessert. Sweet, creamy, tropical. Victor will eat this when he won’t eat anything else. It’s not spicy, so it’s perfect for young kids. You need ripe mangoes (golden, fragrant, slightly soft to touch).[Source: Hot Thai Kitchen — Mango Sticky Rice]

Complete Ingredients:

• 1.5 cups sticky rice (also called glutinous rice or sweet rice)
• 1.5 cups coconut milk
• 1/2 cup palm sugar (or brown sugar, brown sugar is easier to find)
• 1/4 teaspoon salt
• 4-5 ripe mangoes (you need about 2 cups sliced mango)
• 2 tablespoons sesame seeds (for garnish, optional)

Step-by-Step Instructions:

1. Cook sticky rice: Rinse sticky rice under cold water 2-3 times until water runs clear. This removes excess starch. Add rice to rice cooker or pot with 1.5 cups water. Cook until rice is tender and water is absorbed (about 20-25 minutes in rice cooker, or follow package directions).
2. Make coconut sauce: While rice cooks, combine coconut milk, palm sugar, and salt in small saucepan over medium heat. Stir occasionally until sugar dissolves. Don’t boil—just warm through. This is your sauce.
3. Combine rice and sauce: When rice is cooked, transfer to a bowl. Pour 3/4 of the coconut sauce over warm rice. Stir gently to combine. Let sit 10 minutes so rice absorbs the coconut flavor. The rice should be creamy and fragrant.
4. Prepare mangoes: Cut mangoes: Hold mango upright. Cut down one side about 1/2-inch from center (you’ll hit the pit). Repeat on other side. Now you have two mango cheeks. Using a knife, score the flesh in a crosshatch pattern (don’t cut through skin). Push skin inside-out to pop mango cubes up. Slide off. Repeat with remaining mangoes.
5. Assemble: On serving plate, mound sticky rice slightly off-center. Arrange mango slices/cubes alongside the rice.
6. Final sauce: Drizzle remaining coconut sauce over rice and mango. Sprinkle sesame seeds on top if using.
7. Serve: Serve at room temperature or slightly warm. Eat by scooping sticky rice with a spoon and pushing mango pieces into the rice. The combination of creamy rice, sweet sauce, and fresh mango is perfection.

🍜 Recipe 15: Tom Kha Gai (Coconut Chicken Soup – Comfort Food)

Why Tom Kha Gai: The most comforting Thai soup. Creamy without being heavy. Chicken is so tender it falls apart. The ginger and galangal give medicinal warmth (perfect when someone’s not feeling well). Less spicy than Tom Yum but equally delicious. This soup appears in our house at least twice monthly.[Source: Serious Eats — Tom Kha Gai]

Complete Ingredients:

• 1.5 lbs chicken breast or thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 2 cups chicken stock
• 3-4 slices fresh galangal (1/8-inch thick), bruised
• 2-3 stalks fresh lemongrass, bruised and cut into 2-inch pieces
• 4-5 kaffir lime leaves, torn
• 8-10 fresh mushrooms, sliced
• 3 tablespoons fish sauce
• 2 tablespoons palm sugar
• 3 tablespoons lime juice (fresh)
• 1-2 Thai red chilies, sliced (optional, for garnish)
• Fresh cilantro for garnish

Step-by-Step Instructions:

1. Heat broth: In large pot, bring chicken stock to gentle simmer over medium heat (not boiling).
2. Add aromatics: Add galangal slices, lemongrass pieces, and kaffir lime leaves to broth. These infuse flavor. Simmer 5 minutes—the kitchen should smell fragrant and medicinal.
3. Add chicken: Add chicken pieces. Maintain gentle simmer. Cook 4-5 minutes until chicken is cooked through and tender.
4. Add mushrooms: Add sliced mushrooms. Simmer 3 minutes until just tender.
5. Add coconut milk: Slowly pour in coconut milk while stirring gently. Don’t boil or coconut milk can break. Just warm through. Mixture should be creamy and silky.
6. Season: Add fish sauce and palm sugar. Stir well. The soup should taste savory (fish sauce), sweet (palm sugar), and warming.
7. Taste and adjust: This is the critical step. Is it balanced? Tom Kha should taste: creamy (coconut), slightly sweet (sugar), savory (fish sauce), fragrant (galangal/lemongrass). If too sweet, add more fish sauce. If not creamy enough, add more coconut milk.
8. Add lime juice (LAST): Just before serving, add fresh lime juice. This brightens the entire soup. Add slowly, tasting as you go—2 tablespoons should be about right.
9. Final taste: The soup should now taste balanced: creamy, slightly sweet, savory, bright (from lime), with warming spice notes from galangal and lemongrass.
10. Serve: Ladle into bowls. Garnish with sliced chilies (serve on side for kids), fresh cilantro, and lime wedges. Some people eat the soft galangal slices; others push them aside. Either way is correct. You can also strain out solids if you prefer a clearer broth.