Shellfish

salt • black pepper • soy sauce • Spring roll wrappers • sesame oil • shrimp

–4 lbs mussels (900 g–1.8 kg) • cornstarch (about 32 grams) • tempura flour or all-purpose flour (about 24 grams) • large eggs • –4 stalks green onions and cilantro • soy sauce • fish sauce • sugar • Ground black pepper, to taste • Chili sauce, for serving • Sweet chili sauce, for serving

large shrimp • straw mushrooms • mixed galangal, lemongrass, and kaffir lime leaves • water (about 710 ml) • fish sauce • lime juice • Thai bird's eye chilies, lightly crushed

river prawns • squid (about 500 grams) • straw mushrooms (about 300 grams) • lemongrass • galangal root • kaffir lime leaves • Thai chili peppers • Thai chili paste (nam prik pao) • evaporated milk (240 ml) • water (720 ml) • limes • soup ladle fish sauce (about 3 tablespoons / 45 ml) •

shirataki rice (200 grams) • white shrimp, peeled and deveined • large egg • little diced yellow bell pepper • fresh basil leaves • Thai bird’s eye chilies, to taste • garlic, minced • olive oil • light soy sauce • fish sauce • stevia

boneless, skinless chicken thighs (cut as desired) • oyster mushrooms (about 100 grams), torn into pieces • young galangal (about 100 grams), sliced • ground black pepper • small garlic cloves • coconut milk (about 710 ml) • chicken bouillon powder • small dried red chilies, lightly crushed • culantro leaves (cut into pieces) or substitute with cilantro leaves • lime juice • fish sauce • Thai bird’s eye chilies, thinly sliced

large white shrimp • eggs • tofu • dried shrimp • crushed peanuts • bean sprouts • garlic chives • lime • chili flakes • tamarind paste • chili paste • coconut sugar •

dried rice stick noodles (Sen Chan) • large eggs • firm tofu, diced (about 75 grams) • diced preserved radish (about 75 grams) • tamarind sauce • large raw shrimp, peeled and deveined • squid, cut into pieces • Vegetable oil for stir-frying • vegetable oil (for eggs) • water (about 120 ml) • palm sugar (or brown sugar) • shallots, thinly sliced

shrimp, deveined • oyster mushrooms (about 150 grams) • water (300 ml) • galangal, lightly crushed • lemongrass, lightly crushed • kaffir lime leaves, torn • salt • seasoning powder • MSG (optional) • lime juice • fish sauce • Thai bird’s eye chilies, lightly crushed •

shrimp (500 grams) • set tom yum herbs (lemongrass, galangal, kaffir lime leaves—available as a set at Asian markets) • Lime (to taste) • Thai bird’s eye chilies (to taste) • Culantro (to taste) • Thai basil (to taste) • fish sauce

palm sugar (80 grams) • fish sauce (30 ml) • large shrimp • large eggs • Pad Thai sauce (150 ml) • chopped sweet preserved radish (30 grams) • chopped shallots (20 grams) • dried shrimp (15 grams) • firm yellow tofu (50 grams) • dried Pad Thai rice noodles (160 grams) • crushed peanuts (20 grams) • dried Pad Thai rice noodles (200 grams) •

red curry paste • coconut milk • shrimp • sugar • Shredded bamboo shoots • oil • –2 tablespoons fish sauce • Red bell pepper • Fresh basil • eggplants

Chicken (any part) • Oyster mushrooms • Chicken liver • shallots • Galangal • lemongrass • Kaffir lime • tomato • onion • Dried chili peppers • Tamarind (or substitute with lime if unavailable) • Salt •

glass noodles • large eggs • fresh shrimp • bean sprouts • firm tofu • garlic • shallots • green onions • tamarind juice (about 240 ml) • palm sugar • fish sauce • vegetable oil (for stir-frying) •

shrimp • large rice paper wrappers • shiitake mushrooms, diced • carrot, diced • Fresh vegetables for serving • Ground or finely chopped chicken breast • Green onions

servings dried rice stick noodles • large raw shrimp, peeled and deveined • dried shrimp • firm tofu • shallots • sweet preserved radish • Chives and bean sprouts, as desired • Lime wedges • ketchup • white vinegar • fish sauce • sugar •

water (about 600 ml) • sliced galangal • lemongrass • shrimp heads and shells (about 50 grams) • sliced straw mushrooms (about 50 grams) • red bird’s eye chilies, lightly crushed • Thai chili paste (nam prik pao) • fish sauce • large shrimp • evaporated milk (about 120 ml) • kaffir lime leaves • lime juice •

water (240 ml) • river prawns or large shrimp • shrimp heads (about 60 ml) • kaffir lime leaves • galangal • lemongrass • Thai red chilies • king oyster mushrooms (about 100 grams) • Thai chili paste (nam prik pao) (about 45 ml) • evaporated milk (120 ml) • coconut milk (120 ml) • fish sauce (60 ml) •

Pad Thai rice noodles (Sen Chan type) • large fresh shrimp • firm tofu • large egg • good quality dried shrimp • finely chopped pickled radish • finely chopped shallots • dried red chili pepper (pounded finely) • vegetable oil (for stir-frying) • Gotu kola • Bean sprouts • Garlic chives •

Pad Thai rice noodles • Chopped salted radish • Firm yellow tofu, diced • Shallots, chopped • Dried red chilies • Palm sugar • Fresh shrimp • Bean sprouts • Garlic chives • Eggs • Soy sauce • Salt •

chicken breast • King oyster mushrooms • coconut milk • lemongrass • galangal • small shallots, peeled and lightly crushed • kaffir lime leaves, torn in half • Culantro (or substitute with extra cilantro if unavailable) • Thai bird’s eye chilies, to taste • lime • Cilantro, for garnish • large onion, cut into thick slices •

large shrimp (about 250 grams) • king oyster mushrooms (about 60 grams) • lemongrass • galangal • kaffir lime leaves • red Thai bird’s eye chilies • lime juice (about 22 ml) • light soy sauce (about 22 ml) • stock (about 350 grams)

Shallots • Oil • Palm sugar • Water • Tamarind paste • Fish sauce • Fresh shrimp • Firm yellow tofu • Chopped sweet preserved radish • Pad Thai rice noodles • Water • Chili powder •

chicken wings • tom yum herbs (lemongrass, kaffir lime leaves, galangal) • Thai chilies • lime juice (from about 3-4 limes) • king oyster mushrooms (about 10-12 pieces) • fish sauce • seasoning powder • sugar • chili paste

large fresh shrimp • Button mushrooms (or your preferred type) • Galangal, lemongrass, kaffir lime leaves, cilantro roots • Green onions and cilantro • Culantro (or extra cilantro if unavailable) • shallots • garlic • Thai bird’s eye chilies (or to taste) • fish sauce (60 ml) • Thai chili paste (nam prik pao) • Evaporated milk (such as Carnation) • limes

eggs (use as many as you prefer) • shrimp (about 100 grams, we used frozen) • garlic chives, divided (about 50 grams, half for stir-frying, half for garnish) • bean sprouts (about 50 grams) • olive oil • shirataki noodles (about 100 grams) • chili sauce • Bragg liquid aminos or keto soy sauce • apple cider vinegar (ACV) • stevia

large egg • large shrimp • (or substitute with other noodles) white bean noodles • Pad Thai stir-fry sauce • To taste firm tofu • To taste bean sprouts • little garlic chives • little peanuts • little olive oil

thin rice noodles (about 7 ounces / 200 grams) • shallots, thinly sliced • tamarind paste • palm sugar (or light brown sugar) • soy sauce • dark soy sauce • fresh shrimp, peeled and deveined • firm tofu, cut into small cubes • large eggs • bean sprouts and garlic chives • water (about 8.5 ounces / 250 grams)

Pad Thai rice noodles • shrimp • Crushed peanuts, to taste • tamarind paste • chili paste • palm sugar • garlic chives • firm tofu • bean sprouts • Fish sauce, to taste • Dark soy sauce

pork leg meat • Parkia seeds (stink beans), as desired • Southern Thai curry paste • shrimp paste • kaffir lime leaves