easy thai recipe

Let the rice crisp on the bottom of the pan for this twist on fried rice that is full of crunchy texture and flavor. Top it with a fried egg for a super easy lunch or dinner that uses that leftover rice in the back of the fridge.

Thai Crispy Rice

Tbsp Cooking Oil ((see note))

rice

tsp Soy Sauce ((sub Tamari or Fish Sauce if preferred))

Lime

Eggs,

green onions

Stir oil into cooked rice.

Heat a wok or skillet over medium heat. As soon as the pan is hot, spread the rice out in a single, even layer in the pan (spread it out up the sides of the wok if possible; maximum surface area makes for the most crispy bits).

Cook the rice, without stirring, until the bottom is a light golden brown, 4 to 5 minutes.

Stir in nam prik Pao and soy sauce, breaking the rice up into bite-size bits as you stir.

Taste the rice and if it is very dry, you can add an extra splash of soy sauce.

Stir in lime juice.

Serve rice with fried eggs and fresh chopped herbs on top.

Pad See Ew (Thai Wide Rice Noodles with Chicken) is a Thai Street Food Favorite made with wide rice noodles coated in a rich, savory, slightly sweet brown sauce. It takes just a few minutes to make and may easily become your favorite make-at-home Thai recipe.

Pad See Ew (Thai Wide Rice Noodles with Chicken)

oz Boneless, Skinless Chicken Breast, thinly sliced

Tbsp Light Thai Soy Sauce

Garlic,

Tbsp Sweet Dark Soy Sauce

Tbsp Light Soy Sauce

tsp Granulated / White Sugar

broccoli

oz Fresh Wide Rice Noodles ((see note))

Combine chicken with 1 Tbsp light Thai soy sauce and garlic. Marinate for at least 20 minutes and up to 1 day.

Marinate chicken:

Whisk together sweet dark soy sauce, light soy sauce, and sugar. Set aside.

Make sauce:

Heat a wok over medium-high heat. When wok is hot, add in chicken and marinade. (The marinade will simmer and “cook” with the chicken, so don’t worry about anything raw remaining.) Bring to a simmer and cook, stirring frequently, until most of the marinade has cooked off and chicken is about halfway cooked.

Add 2 tsp of sauce and broccoli (if using Chinese broccoli, add it all at once; if using the substitute, add baby broccoli now but reserve baby spinach).

Saute until broccoli is nearly tender and chicken is nearly cooked through, 3 to 4 minutes. (Note: if the pan starts to look dry, add a splash of cooking oil as everything cooks.)

Add remaining sauce and noodles (and baby spinach if using).

Keep cooking everything together, tossing it constantly, until the noodles are warmed through and coated in sauce, 1 to 3 minutes more.

Serve warm.

Stir Fry:

Skip the takeout and meet your new favorite homemade meal - Easy Pad Thai! This popular Thai noodle dish uses ingredients you can find at any grocery store and can include chicken, shrimp, or tofu. 

Easy Pad Thai Recipe

Tbsp Honey ((sub brown sugar))

Tbsp Lime Juice ((sub rice vinegar))

Tbsp Soy Sauce ((use Tamari for gluten-free))

Tbsp Fish Sauce ((see note))

tsp Chili-Garlic Sauce ((optional; see note))

oz Pad Thai Rice Noodles

oz Shrimp, Chicken,

Red Bell Pepper

Eggs, whisked

Roasted, Salted Peanuts, roughly chopped ((see note))

Green Onions

Cook noodles according to package directions. (Note: Be very careful not to overcook the noodles. They will continue to cook slightly when added to the stir-fry.)

Stir together all ingredients for sauce. Taste the sauce and adjust, adding more honey if you&#39;d like it more sweet, more soy sauce or fish sauce if you&#39;d like it more salty. (Tasting and adjusting the sauce at this stage is important; some limes are more sour than others, so you may need to balance it out.) Set aside.

Set all of the ingredients  near the stove. Put a Tablespoon measuring spoon in the sauce so you can add it to the noodles a little at a time.

Heat a large nonstick skillet, cast iron skillet, or wok over medium heat. Add 2 Tablespoons oil.

To heated oil, add tofu / chicken / shrimp and saute. When protein is browned on the outside (but not cooked all the way through), 2 Tablespoons sauce and bell pepper. Continue cooking until sauce coats protein and peppers are nearly tender, 2 to 3 minutes more.

Move protein and pepper to one side of the pan and add 1 Tablespoon of oil to the open space in the center. Pour eggs over oil. Scramble gently, 2 to 3 minutes.

Add noodles and 2 Tablespoons of sauce to the pan and stir until the noodles have absorbed the sauce. (The noodles should loosen up as they cook in the sauce, but add a splash of water if they stick together.)

Add all remaining sauce and continue cooking, gently folding everything together together until sauce cooks down and coats noodles, 2 to 3 minutes more.

Stir in green onions and about half of the peanuts (reserve the rest for sprinkling on top).

Divide between bowls and serve with toppings!

Introduce exotic flavours to your kids with this subtly spiced, fragrant Thai chicken curry. Make it in 30 minutes and refrigerate leftovers for tomorrow's lunch

Child-friendly Thai chicken noodles

sugar snap peas

tbsp oil

spring onions

garlic

tsp grated ginger

x chicken breasts,

1-1 ½ tbsp Thai curry paste (we used Thai Taste)

coconut milk

limes

frozen peas

nests egg noodles

coriander

Blanch the sugar snap peas in a bowl of boiling water for 2 mins, then drain. Heat the oil in a large frying pan. Add the spring onions, garlic, ginger and chicken. Gently fry for 2-3 mins. Stir in the curry paste and cook for 1 minute more. Add the coconut milk to the pan, along with a splash of water, the lime juice, peas and sugar snap peas. Gently bubble for around 5 mins until the chicken is cooked through.

Meanwhile, cook the noodles according to the pack instructions. Drain. Stir the noodles through the sauce, scatter with coriander and serve with a wedge of lime for squeezing over.

Thai Basil Chicken (Pad Krapow Gai) is a super fast minced chicken stir-fry in rich, spicy brown sauce with Thai holy basil. This dish is great served over rice with a wok-fried egg on top.

Thai Basil Chicken Recipe

Tablespoon Sweet Thai Soy Sauce

Thai Soy Sauce

Oyster Sauce

Garlic

Boneless, Skinless Chicken Breast, finely chopped ((sub ground chicken, see note))

Thai Holy Basil ((see note))

Rice ((cooked Thai Jasmine Rice is great here))

Wok Fried Eggs ((check out the recipe here))

Fish Sauce

In a mortar and pestle, grind the chilis and garlic until they are in rough pieces, but haven’t quite formed a paste. (Note: If you don’t have a mortar and pestle or prefer not to use them, you can finely chop the chilis and garlic. Be careful when handling Bird’s Eye Chilis - they can sting your fingers and anything you touch; these are best handled while wearing gloves.) Set aside.

Combine sweet Thai soy sauce, light Thai soy sauce, and oyster sauce. Set sauce aside.

Heat cooking oil in a wok over high heat.

When oil is hot, add chilis and garlic and saute until fragrant, ~1 minute.

Add chicken, stirring until chicken is nearly cooked through, 3 to 4 minutes.

Pour sauce into wok and cook, stirring constantly, until sauce reduces and has coated the chicken.

Stir in basil until it is wilted, about 1 minute more.

Serve over rice with fried egg on top and extra fish sauce on the side.

Hi! I've been making thai basil chicken for 20 years or so. I grow my own peppers and holy basil. Your recipe looks great and not too far from the one i've been using. I want to try your sauce. There are so many variations! 
Here we go with a question. I have spent a number of years trying to find the exact basil to grow. I think, from reading, that I want either the RAMA or Krishna...Can you shed any light on this subject please?
Thanks!
Marc

I made this last night for a small dinner party and it was a shining star!! Everyone said it was the first Thai food they'd had since moving here. (We live in a resort town and its one Thai restaurant is becoming sad. (LAst they made me Pad Krapow without the Thai chilis and without the Basil ... ! So thank you, Jess, and I appreciate your care with the recipes and explanations.
What a tasty dish on a low budget too!

Super good. I used regular Thai Basil as my Asian market didn't have holy. I also made the sauce subs because I already had those ingredients. And I made poached eggs because I trust myself more on making those lol. Anyhow this was great and I look forward to making it again (soon! I have a bunch more basil and chilis!).

easy and so delicious! big hit with my three year old means this is going into the rotation!

Top 5 easy thai recipe recipes from across the web

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Thai Crispy Rice

Pad See Ew (Thai Wide Rice Noodles ...

Easy Pad Thai Recipe

Child-friendly Thai chicken noodles

Thai Basil Chicken Recipe

Top 5 easy thai recipe recipes from across the web

The most viewed easy thai recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Thai Crispy Rice

Pad See Ew (Thai Wide Rice Noodles ...

Easy Pad Thai Recipe

Child-friendly Thai chicken noodles

Thai Basil Chicken Recipe

The most viewed easy thai recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine