How To Cook Thai Food At Home

Here’s a visual glossary of specialty Thai ingredients for the following recipes.

Pad Kee Mao

This dish has the nickname “drunken noodles” because it’s a favorite after-the-bar late-night snack in Thailand. The combination of sugar, soy and oyster sauce makes a perfect, crave-worthy sauce. This version is vegetarian, but it’s also delicious with sliced beef, chicken or shrimp.

Get the recipe for Pad Kee Mao.

Pandan Leaf Iced Tea

Pandan leaves can be found at any Asian grocery store. If you’re having trouble finding dried butterfly pea flowers, they’re easy to buy online.

Get the recipe for Pandan Leaf Iced Tea.

Chicken Laab Salad Wraps

We asked Chef Nuit what she would recommend to someone who had never cooked Thai food before — and this was it. Simple and delicious, the toasted rice powder adds texture and a hint of nuttiness.

Get the recipe for Chicken Laab Salad Wraps.

Northern-Style Green Curry

Curries vary in flavor, depending on their region of origin. This is the style of curry Nuit grew up with in the town of Phrae, in the northern area of Phrae province. If you’re a fan of green curry, you’ll never need takeout again.

Get the recipe for Northern-Style Green Curry.

Tom Yum

The key to a good Tom Yum soup is using the freshest ingredients possible and finding the perfect balance of sweet, sour and salty. A mixture of sugar, lime juice and fish sauce is added to taste once the soup is taken off the heat.

Get the recipe for Tom Yum.