homemade thai dinners

Tender, juicy chicken pieces and creamy potatoes marinated in Thai massaman make friends in this simple but rich-flavoured one-pan traybake recipe. And my new massaman curry paste makes it a time-saver – and game-changer! Serve it with some peanutty slaw for added freshness and you’ve got a filling and delicious weeknight meal.

Marion’s Massaman Roast Chicken Traybake

½ jar Marion’s Kitchen Thai Massaman Curry Paste

(7 fl oz) coconut milk

tsp fish sauce

chicken Marylands,

brushed potatoes

sea salt and cracked black pepper, to season

(125 milliliters/4 fl oz) chicken stock

coriander

2.In a medium-sized mixing bowl, mix together the curry paste, coconut milk and fish sauce to a smooth mixture. Add the chicken pieces and ensure they are generously coated all over. Set aside for 5 minutes.

3.Line a deep baking tray or dish with baking paper and place the chicken pieces onto the tray.

4.Wash and remove any dirt from the potatoes, then cut them into thirds. Add them to the leftover marinade in the bowl and toss to coat. Surround the chicken with the potatoes. Pour chicken stock over the potatoes, then drizzle over any excess marinade. Place tray into oven and cook for 40 minutes.

5.Remove from the oven and scatter over coriander or mint, if using. Serve while warm with the crunchy peanut satay slaw.

Get ready to dive into my version of this most famous of Thai noodle dishes – I promise it won’t disappoint! By putting that little bit of effort into prepping and finding my key ingredients, you’ll get the most flavour out of this stir-fried sensation. You’ll be transported to the streets of Bangkok in no time!

Traditional Prawn Pad Thai | Marion&#039;s Kitchen

shrimp

(3.5 oz) thin dried rice noodles

(1.7 oz) tamarind concentrate

(2 oz) palm sugar (use a knife to finely shave)

(1.7 oz) fish sauce

¼ tsp dark soy sauce

vegetable oil

Asian red shallot, sliced

tiger prawns, peeled and deveined

tsp finely chopped pickled radish

(1.7 oz) firm yellow bean curd, diced

eggs, lightly whisked

chives

bean shoots,

peanuts

lime

chilli powder

onion

Step 1.Soak dried shrimp in water for 15 minutes to soften slightly. Drain and discard the water.

Step 2.Soak rice stick noodles in room temperature water for 30 minutes or until softened but still firm. Then cook them in boiling water for 3-4 minutes or until just tender but not too soft. Drain and set aside for later.

Step 3.For the sauce, combine the tamarind, palm sugar, fish sauce and dark soy sauce in a small saucepan over medium-high heat. Cook for 1-2 minutes until the sugar has dissolved. Remove from heat and set aside for later.

Step 4.Heat oil in a wok or large frying pan over high heat. Add the shallot and stir-fry for 30 seconds. Add the prawns and stir-fry until almost cooked. Add the softened dried shrimp, the pickled radish and tofu and stir-fry for another 30 seconds. Move everything to one side of the pan and add the egg into the empty side. Spread the egg around and allow it to set and get golden on the bottom. Then break up the egg and mix through the other ingredients. Add the noodles and the sauce. Stir- fry until well combined then toss through the garlic chives and bean shoots. Remove the pan from heat and divide noodles among serving plates. Top with peanuts and serve with lime, a spoonful of chilli powder and spring onion.

The pad Thai shortcut you’ve always dreamed of – how to make the street-food classic from your very own pantry staples.

Pantry Pad Thai | Marion's Kitchen

rice stick noodles;

tbsp vegetable oil;

¼ red onion,

chicken thigh,

eggs,

¼ cup finely sliced spring onion;

tbsp roughly chopped roasted cashews;

lime wedges,

chilli powder, to serve (optional);

Pad Thai sauce:;

tbsp brown sugar;

tbsp fish sauce;

tbsp white vinegar;

tomato paste

Step 1

Soak the noodles in room temperature water for 20-30 minutes.

Step 2

In the meantime, for the pad Thai sauce, combine the ingredients in a small saucepan over high heat. Bring to a simmer and cook, stirring every so often, for 5 minutes or until the sugar has dissolved and the sauce has thickened slightly.

Step 3

When you’re ready to cook, bring a large pot of water to the boil. Have that boiling on the side.

Step 4

Heat the vegetable oil in a wok or large frying pan over high heat. Add the red onion and stir-fry for 30 seconds. Then add the chicken and stir-fry until cooked. Pour in the egg and straight away, remove your noodles from the room temperature water and add them into the side pot of boiling water. Allow noodles to cook for 10-20 seconds and then use tongs to transfer the noodles straight into the wok. Pour over the pad Thai sauce and toss the whole lot together until well combined. Toss through the spring onion.

Step 5

Divide among serving plates. Top with cashews and serve with a lime wedge and chilli powder, if using.

Take your prawn pad see ew recipe to new heights with these tips on how to make the best Thai stir-fried noodles with soy sauce.

Garlic Prawn Pad See Ew | Marion&#039;s Kitchen

(7 oz) peeled and deveined prawns, tail on

garlic cloves, finely grated

soy sauce

tsp sesame oil

white pepper

(12.5 oz) fresh rice noodles*

tsp dark soy sauce

tsp caster (superfine) sugar

broccolini,

chilli powder, to serve (optional)

Chilli vinegar

white vinegar

red chilli,

For the chilli vinegar, combine the ingredients in a small bowl. Set aside for later.

Place the prawns in a large bowl with the grated garlic, 1 tablespoon of the soy sauce, plus the sesame oil and a pinch of white pepper. Mix to combine. Set aside to marinate for 10 minutes.

Heat one tablespoon of the oil in a wok or frying pan over medium-high heat. Add the noodles, dark soy sauce and sugar, and stir-fry until the noodles have softened and start to char at the edges. Transfer the noodles to a plate and set aside.

Return the wok to the heat and add the remaining tablespoon of oil. Add the prawns and spread them out in the wok. Leave them for a few seconds until you’ve got a nice sear on them, then stir-fry until almost cooked.

Add the broccolini and stir-fry for another minute. Add 2 tablespoons of water and allow the steam to cook the broccolini a little. Once the broccolini is nice and tender, push everything to one side of the wok, then add the egg to the empty side. Keep gently pushing the egg up the sides of the wok until it’s just starting to set, then break up and incorporate with the rest of the ingredients.

Step 6

Return the noodles to the wok. Drizzle the remaining 2 tablespoons of soy sauce around the edge of the wok and then sprinkle another pinch of white pepper in too. Toss everything together until well combined. Transfer to a serving plate and serve with the chilli vinegar and chilli powder, if using.

Meet Pad Mee Korat, the spicier version of Pad Thai. Made with rice noodles and pork, it has a kick of chilli that Pad Thai doesn’t have.

Pad Mee Korat | Marion's Kitchen

(7 oz) thin rice stick noodles

tbsp vegetable oil

(5 oz) pork mince

bean shoots

spring onions (scallions), sliced,

Lime wedges to serve

Stir-fry sauce:

¼ cuo shaved palm sugar

tbsp white sugar

garlic cloves, finely chopped

Asian red shallots, finely sliced

tsp Thai soybean paste*

tbsp fish sauce

tamarind

tsp chilli powder (or

Soak the rice noodles in hot water for 3-4 minutes or until just cooked but still a little firm in the centre. Drain and set aside for later.

To make the stir-fry sauce, heat the vegetable oil in a small saucepan over high heat. Add the palm sugar and the white sugar and allow the sugars to dissolve and turn a light caramel colour. Add the garlic and the shallots and cook stirring for a few seconds or until the sugar has darkened. Stir through the soybean paste. Then stir through the fish sauce and the tamarind. Simmer for about a minute. Then stir through 2 tablespoons of water and the chilli powder. Remove from heat and set aside for later.

Heat two tablespoons of oil in a wok or frying pan over high heat. Add the pork mince and stir-fry until just cooked. Then add the noodles and the stir-fry sauce. And toss and cook until well combined and the sauce has thickened and almost all evaporated. Then push everything to one side. Add the extra teaspoon of oil into the empty side of the pan and then pour in the eggs. Spread the eggs out to allow an omelette to form. When the egg is just about set, break it up and toss it through the noodles. Add the bean shoots and the spring onions and toss until well combined. Serve with an extra stem of spring onion and a lime wedge.

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Marion’s Massaman Roast Chicken Tra...

Traditional Prawn Pad Thai | Marion...

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Garlic Prawn Pad See Ew | Marion&#0...

Pad Mee Korat | Marion's Kitchen

Top 5 homemade thai dinners recipes from across the web

The most viewed homemade thai dinners recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Marion’s Massaman Roast Chicken Tra...

Traditional Prawn Pad Thai | Marion...

Pantry Pad Thai | Marion's Kitchen

Garlic Prawn Pad See Ew | Marion&#0...

Pad Mee Korat | Marion's Kitchen

The most viewed homemade thai dinners recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine