Thai Restaurant Kit

Thai Chicken Soup with Coconut Milk, 'Tom Kha Gai'

This is a mild but spicy chicken soup (it can also be made with shrimp, pork, beef or mushrooms), flavored with the unique flavor of galangal ('kha' in Thai) which creates a heavenly taste when combined with hot chile peppers, coconut milk, lime leaves and lemongrass.

We famously started manufacturing Amazing Elephant All-natural Tom Kha with authentic flavor so be sure to get a few pouches to compare with what you make at home.

Pad Thai

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but also a different pad Thai for every cook in Thailand! This is our variation, and please see our street vendor photos & videos (below left) for others.

Also consider our Picnic Table Pad Thai Recipe

Thai Green Curry Chicken, 'Gaeng Khiao Wan Gai'

This is a simple and authentic Thai recipe that we enjoy preparing with chicken and just a bit of fresh seasonal greens (in this recipe we used green beans). Our basic recipe a delicious green curry with nice flavors that a Thai purist would enjoy. The dish is also made with Thai eggplant or Tiny eggplant.

You might also be interested in our similar recipe for a red curry (Gaeng phed gai). We also have a slightly more complicated recipe for Green Curry with Fresh Chile, Chicken, Eggplant & Kaffir Lime, Gaeng Khiao Wan Gai.

Red Curry Chicken with Bamboo Shoot

Here is an authentic Thai recipe using bamboo. If you want, slice your bamboo into little matchsticks, as is common in Thai restaurants in America. Usually in Thailand the dish will be made with the sliced bamboo sold by ImportFood.com, not cut into smaller matchsticks. For a similar recipe see: Kaeng Kua Sour Bamboo Shoot with Shrimp.

Korat-Style Stir-Fried Noodles, 'Pad Korat'

The result of this recipe is a hot, spicy, thoroughly addictive succulent noodle dish. It might seem like you're adding too much ground chile peppers, but it's meant to be hot, and the chile gives it the distinctive color. This version is both sweet and spicy. To add some depth, you can add a tablespoon of tamarind concentrate to the cup of water. Use any greens you have on hand, we liked the way our version turn out, with bean sprouts and bok choy.

Thai-Style Peanut Sauce, 'Nam Jim Satay'

Peanut sauce is actually of Malaysian or Indonesian origin. Very few dishes served in Thailand actually use peanut sauce but it has become a very popular part of American-Thai food. The peanut sauce below is our favorite variation. If you prefer, peanut butter can be used rather than fresh peanuts.

A quick and delicious substitute to the recipe below is our Lobo brand satay seasoning mix (peanut sauce mix). We also offer Por Kwan brand peanut sauce. Imported from Thailand and made of the finest quality ingredients.

Thai Green Curry Shrimp with Noodles

This recipe is positively delicious, the final result has such a wonderful aroma, texture and flavor. See pictures below.

Chiang Mai Curry Noodles, 'Khao Soi'

This is a noodle dish, prepared in a rich creamy curry sauce, that is traditional in Northern Thailand. A popular lunchtime meal in northern Thailand. The flavor is not only distinctly "Thai" but it also goes very well with the American palate. We also offer a ready-made Kao Soi paste for quick preparation.

Try to use fresh egg noodles. We found flat, fresh egg noodles at our local Safeway supermarket in the refrigerated section. Khao Soi is typically a rich gravy poured over soft noodles, then topped with the same noodles but crispy.

Southern Thai Barbecue Chicken, 'Gai Kor Rae'

This is a southern-style bbq chicken that's rich in spices, note the use of cumin and cinnamon which gives it a Thai/Malay style. The paste sticks well to the chicken and provides great flavor, so there is no need to serve this with a dipping sauce. It can be marinaded overnight or for just an hour or two.