thailand

Here's what you need: water, thai tea leaves, sugar, water, ice, simple syrup, thai tea, half & half

Thai Iced Tea Recipe by Tasty

water

thai tea leaves

sugar

syrup,

thai tea

half & half

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a large pot over high heat, combine the water and Thai tea leaves. Bring the tea to a boil, then immediately pour the tea through a strainer into a heat-proof vessel to remove the tea leaves. Let the tea cool to room temperature.

Make the simple syrup: in a small pot over high heat, combine the sugar and water. Bring to a boil and cook, stirring occasionally, until the sugar has dissolved and the syrup is clear.

Assemble the tea: divide the ice between 2 glasses, then add simple syrup, tea, and half-and-half.

https://vid.tasty.co/output/96714/landscape_480/1527806756

Craving bubble tea but don’t want to keep spending so much money on it? Making your own is really easy — and much more customizable. You can buy tapioca pearls or boba from Walmart or Amazon (or your local Taiwanese store) then make the tea with a blend of your favorite black tea, sweetener, and half and half or non-dairy substitute. Just add ice and a wide straw, and you can have your favorite treat anytime!

Taiwanese Bubble Tea Recipe by Tasty

black tea bags

black tapioca pearls

brown sugar

tapioca pearls, cooked

brown sugar syrup,

black tea,

wide-opening straws

In a medium pot over high heat, combine the water and tea bags. Bring to a boil, then remove the pan from the heat and let the tea cool to room temperature.

Bring a medium pot of water to boil over high heat. Once the water is boiling, add the tapioca pearls and boil until softened, about 20 minutes.

Set the strainer with the pearls over a medium bowl. Add the brown sugar to the strainer and pour the hot water over.

Stir to dissolve the brown sugar. Soak the pearls in brown sugar syrup for 30 minutes, then store the bubbles and syrup separately until ready to serve.

Assemble the tea: Divide the pearls and ice between 2 glasses, then add the brown sugar syrup, tea, and half and half.

Stir with a wide-opening straw, then serve.

Chicken and Vegetable Pad Thai

lb Chicken Breast

Large Carrots

Large Red Bell Peppers

Bunch Green Onions

Medium Red Onion

Cup Snow Peas

Cup Peanuts

Black Pepper

Bottle Sky Valley Pad Thai Sauce

Tsp Honey

Garlic Powder

Onion Powder

Tbsp Gluten-Free Soy Sauce

Package Brown Rice Noodles

Tbsp Gluten-Free Flour

Slice chicken breast super thin. *I used a serrated bread knife to help Add the chicken to a pot with 1/4 cup of the pad thai sauce, 1 cup of water, and a pinch of salt and pepper. cook on a low heat for about 15 to 20 minutes.Once the chicken is done, drain and set aside.

While the chicken is cooking, add carrots to a pan with a tablespoon of olive oil, 1/4 cup of water, salt, pepper, and cook on medium-low. In another pan add sliced bell peppers, sliced onion, diced green onion (only the bottoms, save the green tops for serving) a tablespoon of olive oil, 1/4 cup of water, and cook on medium.

Once the vegetables are done, combine them into one pan. Add the peanuts and snow peas. Mix in a pinch of salt and pepper, 1 tbsp of gluten-free soy sauce, a pinch of garlic powder onion powder, and honey if you want it a bit sweeter.

After the chicken is cooked, I added it to a separate pan (the same pan the peppers and onions were cooking in) and added 1 tablespoon of gluten-free soy sauce, dash of garlic powder, onion powder, black pepper, sea salt, and 1/2 tablespoon of honey. I cooked the chicken for an additional three minutes on high until it was nice and coated.

Cook the brown rice noodles in boiling water for approximately five minutes.

Strain the noodles and add one tablespoon of gluten-free flour and 1/4 cup of the pad thai sauce to coat them. 

In a large bowl/or pan, combined the noodles, chicken, and vegetables. I added 1/2 cup of the pad thai sauce, black pepper, and green onions on top!Serve with green onions, chili flakes, and a sweet chili sauce!

Mal etwas Neues ausprobieren mit dem Rezept von REWE. Kohlrabi in Sesam-Parmesanhülle sind eine köstliche vegetarische Vorspeise. Wir wünschen viel Spaß beim Nachkochen!

Kohlrabi in Sesam-Parmesanhülle

Kohlrabi

REWE Beste Wahl Schalotten

Knoblauchzehe

0.5 Bund Minze

250 g REWE Bio Joghurt mild

TL REWE Bio Limettensaft

EL REWE Bio Olivenöl

Salz

Pfeffer

Bio Eier

g Sesam

g frisch geriebener Parmesankäse

g REWE Bio Weizenmehl

ml Thai-Chilisauce

Limette

REWE Beste Wahl Chiliflocken

Greg has always been fond of Thai cuisine, but found a real love for it after gigging there, especially for Thai green curry. Now, the base of any good curry is the paste, so it’s worth the effort to hunt out all the ingredients. Just remember, a little goes a long way, so make a big batch and freeze it in portions for future use.

Greg Davies' Thai green chicken curry

red chillies

600 g free-range chicken thighs

vegetable oil

x 400 g tins of light coconut milk

kaffir lime leaves

palm sugar

fish sauce

baby Thai aubergines

fresh Thai sweet basil (30 grams)

cumin seeds

coriander seeds

green Thai chillies (prik chee fah)

green Thai chillies (prik kee noo)

lemongrass

cm piece of galangal (or ginger)

Thai garlic

Thai shallots

½ a bunch of fresh coriander (15 grams)

kaffir limes

shrimp paste

white pepper

Make this easy prawn stir-fry for a speedy midweek meal. Our pad Thai recipe uses simple ingredients such as prawns, rice noodles and beansprouts, but you could also add chicken or tofu.

Pad Thai

pack medium rice noodle

tamarind paste

tbsp fish sauce

tsp sugar

garlic

spring onions

pack large cooked prawn

beansprout

lime wedges,

Tip the noodles into a large bowl and pour over a <a href="https://www.bbcgoodfood.com/content/top-five-clever-kettles">kettle</a> of boiling water until they are covered. Leave to stand for 5-10 mins until the noodles are soft, then drain well. (You can do this part ahead of time – then just run the noodles under cold water until cool, and toss through a little oil to stop them from sticking.) Next, mix together the tamarind paste, fish sauce and sugar in a small bowl.

Peel and finely chop the garlic. Trim the ends off the spring onions and cut into thin slices about 1cm long. Heat a <a href="https://www.bbcgoodfood.com/content/top-five-woks">wok</a> or large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">frying pan</a> over a high heat. When it’s really hot (a drop of water should sizzle straight away), pour in the oil and swirl around. Tip in garlic and spring onions. To stir-fry, take a spatula or tongs and toss the veg around the wok so they’re moving all the time. Cook for 30 secs, just until they begin to soften.

Push the vegetables to the sides of the wok, then crack the egg into the centre. Keep stirring the egg for 30 secs until it begins to set and resembles a broken-up omelette.

Add the prawns and beansprouts, followed by the noodles, then pour over the fish sauce mixture. Toss everything together and heat through. Spoon out onto plates. Serve with some chopped peanuts sprinkled over and wedges of lime.

This Thai-inspired dish is perfect for those midweek dinners when you want something quick, easy and light. It doesn’t need oil, so the meat has a lovely light, un-fried quality to it. Served with rice, it’s a satisfying main meal.

Larb gai with mint and basil

milliliters Massel salt reduced chicken style liquid stock

chicken mince pork mince

(60 milliliters) fish sauce

ginger,

red chilli, seeds removed,

lime juice, lime

mint leaves

basil leaves

coriander leaves

Lebanese cucumber, thinly sliced

butter lettuce, leaves

tbsp roughly chopped salted peanuts

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5576687961001&=domain=taste

5348771529001-5576687961001

This fragrant curry paste is a perfect base for chicken, vegetable and fish curries. Here, Valli Little has used it in a chicken and eggplant curry with absolutely tasty results.

Thai chicken and eggplant yellow curry

lemongrass stalks (white part only), chopped

Asian (red) eschalots, chopped

tbs ginger

red chillies (seeds removed from half), chopped

garlic cloves, chopped

coriander

limes

olive oil

(650 grams) chicken thigh fillets

(150 grams) yellow curry paste

tbs palm sugar

tbs fish sauce

lime

coconut milk

Thai eggplants (from Asian grocers) or 3 halved Japanese eggplants

Thai basil leaves, coriander

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853641747001&=domain=del

5348771529001-5853641747001

Refreshing yet different, this Thai iced tea will help you keep your cool.

Thai iced tea

tbs black tea leaves

star anise

cloves

cinnamon quill

tbs caster sugar

ice,

Sweetened condensed milk, to serve

An aromatic and delicate fish curry served with a light and refreshing cucumber salad.

Thai-spiced grilled mackerel

(about 300 grams each) fresh mackerel

tbsp Thai red curry paste

tsp caster sugar

tbsp coconut milk

Lebanese cucumbers, peeled

cherry tomatoes, chopped

lime juice

Lime cheeks, to serve

A recipe for Thung Thong (Thai Crispy Dumplings)! These delicate dumplings are filled with a meat and vegetable mixture, folded into a purse-like shape, and fried until golden.

Thung Thong (Thai Crispy Dumplings)

green onions

vegetable oil (plus more for frying)

aromatic paste (ingredients below)

mushrooms

chicken

soy sauce

oyster sauce

square wonton skins

sweet chile sauce (for serving)

peppercorns white pepper

cilantro cilantro stems

Grind together the garlic, peppercorns, and cilantro in a food processor (grind the peppercorns first in a spice grinder if using food processor) or with a mortar and pestle until a smooth paste forms.

Set aside 1 tablespoon for the dumplings. The remaining can be frozen for up to a month.

To make the aromatic paste:

Separate the green blades of the green onions and set aside. Discard the roots and thinly slice the white parts.

In a large wok or skillet, drizzle 1 tablespoon oil over high heat. Once thoroughly heated, add the white slices of the onions, aromatic paste, and mushrooms. Cook, stirring often, until softened.

Mix in the ground chicken, soy sauce, oyster sauce, fish sauce, sugar, and water chestnuts. Cook, breaking up the chicken finely, until chicken is no longer pink and no liquid remains. Remove from heat and allow the mixture to come to room temperature.

Bring a saucepan filled with water to a boil. Fill a large bowl with ice water and place next to the saucepan. Add the reserved green parts of the onions to the boiling water, making sure they completely submerge. Blanch for 30 seconds, then immediately transfer to ice water. Remove once they are cool enough to handle and lightly pat to dry. Use a knife to split each blade in half lengthwise or quarters if large.

Place a wonton wrapper on a dry work surface. Cover the remaining wrappers with a towel. Place a small bowl of water next to work surface. Put a 1-1 1/2 tablespoons of the cooled filling in the center of the wrapper.

If needed, moisten the edges with water and gather together over the filling. Pinch together to seal and lightly form the bottom so it is rounded.

Tie one of the blanched green onion blades around the pinched area of the dumpling and double tie to secure. Trim off the ends. Repeat with remaining wrappers.

Pour oil into a wok or saucepan until it is 3 inches deep. Heat until the oil is 325˚F. Gently add a few of the prepared dumplings with a slotted spoon, being careful not to overcrowd. Fry until golden brown, then transfer to a towel lined plate. Repeat with remaining dumplings.

Allow to cool slightly before serving with sweet chile sauce.

To assemble the dumplings:

Tom Kha Gai er en meget god og smakfull thaisuppe med kylling. Originalt lages den av en hel kylling, og med galangarot. Vi har laget vår litt enklere med fersk ingefær og kyllingfilet.

Top 22 thailand recipes from across the web

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

Top Tags

Thai Iced Tea Recipe by Tasty

Taiwanese Bubble Tea Recipe by Tast...

Chicken and Vegetable Pad Thai

Kohlrabi in Sesam-Parmesanhülle

Greg Davies' Thai green chicken cur...

Pad Thai

Larb gai with mint and basil

Thai chicken and eggplant yellow cu...

Thai iced tea

Thai-spiced grilled mackerel

Thung Thong (Thai Crispy Dumplings)

Tom Kha Gai med kyllingfilet

Saté - Soße

Sweet Roti

Hot & sour fish soup

Fisch-Curry nach Thai-Art

Vegane Satay Spieße mit Erdnusssauc...

Sai Oua: Thai Sausage Recipe

Classic Thai green chicken curry

Tom Kha Gai - Hühnersuppe mit Kokos...

Milde thailändische Suppe mit Tofu ...

Vegane Thai-Curry Glasnudelsuppe

Top 22 thailand recipes from across the web

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

Top Tags

Thai Iced Tea Recipe by Tasty

Taiwanese Bubble Tea Recipe by Tast...

Chicken and Vegetable Pad Thai

Kohlrabi in Sesam-Parmesanhülle

Greg Davies' Thai green chicken cur...

Pad Thai

Larb gai with mint and basil

Thai chicken and eggplant yellow cu...

Thai iced tea

Thai-spiced grilled mackerel

Thung Thong (Thai Crispy Dumplings)

Tom Kha Gai med kyllingfilet

Saté - Soße

Sweet Roti

Hot & sour fish soup

Fisch-Curry nach Thai-Art

Vegane Satay Spieße mit Erdnusssauc...

Sai Oua: Thai Sausage Recipe

Classic Thai green chicken curry

Tom Kha Gai - Hühnersuppe mit Kokos...

Milde thailändische Suppe mit Tofu ...

Vegane Thai-Curry Glasnudelsuppe

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