Thai

Thai glass noodle salad (yum woon sen)

Shrimps, sausage meat, glass noodles, shallots, tomatoes, Thai basil and cilantro are tossed in a dressing made with galangal, kaffir lime and its leaves, lemongrass, cilantro roots, chilies and palm sugar.

Cook time: 10

Servings: 4 people

Thai fried egg salad (yum khai dao)

Whole eggs fried in smoking hot oil until the edges of the whites are browned and crisp are served with a sweet, tangy and salty dressing with slices of chilies, lemongrass, shallot and cilantro.

Cook time: 5

Servings: 3 people

Thai chicken curry

You need shallots, lemongrass, galangal, ginger, cilantro, garlic and lime zest in addition to chilies and turmeric to make authentic Thai chicken curry. This is how we did it at a cooking class in Chiang Mai.

Cook time: 50

Servings: 4 people

Chicken sate / satay with peanut sauce

Grilled skewered chicken is ubiquitous in Southeast Asia and marinades differ from region to region. This is Thai-style chicken sate / satay with peanut sauce for dipping.

Cook time: 10

Servings: 4 people

Pad see ew

Pad see ew (literally, “fried soy sauce”) is the Thai adaptation of the Chinese chow fun, much like the char kway teow of Singapore and Malaysia.

Cook time: 10

Servings: 4 people