Grain nut

purple sweet potato • coconut milk • whole milk • –1 1/2 tablespoons (15–20 grams) granulated sugar • peanuts • –2 1/2 tablespoons (20–30 grams) white sesame seeds • whole milk • coconut milk + 3 teaspoons matcha powder • granulated sugar • glutinous rice flour (sweet rice flour) • cornstarch • granulated sugar •

cake flour (about 215 grams) • baking powder • baking soda • cinnamon • regular rolled oats (about 50 grams) • overripe mashed bananas • brown sugar (about 135 grams) • yogurt (120 ml) • canola oil (60 ml) • peanut butter (60 ml) • dark chocolate (about 100 grams) • milk

Ripe Namwa bananas, peeled and sliced thick enough for filling • Sliced raw almonds • coconut cream (250 milliliters) • coconut sugar (or to taste) • salt • sticky rice (about 500 grams)

Sticky rice, as desired • ripe Nam Dok Mai mango • Coconut milk, as desired • chocolate ice cream • This recipe does not use any nuts

skinless chicken breast (100 grams) • Mae Ploy Panang curry paste (25 grams) • almond milk (120 ml) • coconut sugar • rice bran oil • pea eggplants, to taste • red chili pepper • kaffir lime leaves, thinly sliced

ripe banana • almond milk (about 130 ml) • finely ground oats • large egg • vanilla extract (for aroma) • coconut oil

Approximate ingredients: • pot cooked white rice • chicken breast • Chinese sausages • yellow onion • carrot • garlic • cilantro • green onions • corn • eggs • pineapple •

cooked jasmine rice (about 320 grams) • ham, diced (about 100 grams) • cashew nuts (about 60 grams) • raisins (about 40 grams) • diced carrots and green peas (about 50 grams) • scallions, sliced • shrimp, peeled and deveined • large eggs • diced pineapple (about 180 grams) • finely minced garlic • diced onion (about 50 grams) • curry powder •

sliced almonds • cashews • pumpkin seeds • sunflower seeds • raisins (soaked in hot water for 10 minutes before use) • black sesame seeds • salt • whole almonds (for decoration) • honey • egg white

cooked sticky rice (about 3 kilograms) • bananas • coconuts, use only the thick coconut cream • garlic • whole black peppercorns • ground pork with some fat (about 600 grams) • peanuts • granulated sugar (about 200 grams) • young coconut leaves, enough to wrap all the filling • pandan leaves, squeeze for juice • peanuts (about 200 grams)

the amount of panaeng curry paste from the previous recipe, about 4-5 tablespoons (made with 3 heads garlic, 20 shallots, 16 dried chilies + 8 large dried chilies, 1 tablespoon galangal, 2 stalks lemongrass, 4 teaspoons coriander seeds, 1/2 teaspoon Sichuan peppercorns, 1 teaspoon cinnamon, 3 cilantro roots, 1 tablespoon peanuts). See previous recipe for details • cumin seeds • coriander seeds • Sichuan peppercorns • cardamom pods • black peppercorns • galangal • salt • cilantro roots • pork shoulder (about 250 grams) • coconut milk (about 400 grams) • Torn kaffir lime leaves and pea eggplants •

cooked jasmine rice (about 320 grams) • pineapple, diced (about 80 grams) • ham, diced (about 50 grams) • large eggs • shrimp, peeled and deveined • onion, diced (about 40 grams) • carrot, diced (about 35 grams) • green peas (about 35 grams) • raisins (about 35 grams) • cashew nuts (about 45 grams) • minced garlic • curry powder •

For the crispy rice cakes • cooked jasmine rice (about 200 grams) • Vegetable oil for frying • Seasonings • boiled pork skin, cut into strips (about 100 grams) • high-quality fermented pork sausage (naem) • shallots, thinly sliced • green onion, thinly sliced, and 1 stalk sawtooth coriander (culantro), thinly sliced • fried peanuts • young ginger, julienned • roasted chili flakes • fish sauce •

thin rice noodles • bean sprouts • yardlong beans, thinly sliced • each green onions and sawtooth coriander, thinly sliced • preserved radish or pickled turnip, chopped • pork or chicken broth (see recipe for secret broth) • giant pork meatballs • Fried garlic (see recipe for crispy fried garlic) • Ground white pepper • ..........Tom Yum seasoning for each bowl.. • roasted chili flakes • palm sugar •

large eggs • oat fiber noodles (about 7 oz or 200 grams) • bean sprouts • green onions or garlic chives • garlic and shallots • protein of choice: pork, chicken, or shrimp • stevia sweetener • fish sauce (30 ml) • tamarind juice (30 ml) • keto soy sauce (15 ml) • water • dried shrimp •

rice vermicelli noodles (250 grams) • firm tofu (cut into cubes) • bean sprouts (about 8 oz or 225 grams) • Chinese celery (cut into 1/2-inch pieces) • roasted peanuts (roughly crushed) • palm sugar • granulated sugar • mushroom soy sauce • soy sauce • salt • tamarind paste

a package of Korat-style rice vermicelli noodles • –5.3 oz bean sprouts (about 100–150 grams), reserve some for serving on the side • –6 tablespoons garlic chives • dried shrimp • –5 fresh shrimp, as desired • firm tofu (white or yellow), cut as you like • Pad Thai sauce (see below) or fish sauce • palm sugar • tamarind juice • pork-flavored seasoning powder • sesame oil • large eggs •

(about 300 grams) Thai sticky rice (glutinous rice) • Concentrated butterfly pea flower water (for soaking rice and mixing with coconut milk) • (about 2/3 cup) coconut cream mixed with butterfly pea flower water • stevia sugar • salt • Ripe mango • Toasted sliced almonds for topping (or use your preferred topping)

pineapple • Shrimp, chopped or whole (or other meat as preferred) • Raisins (using two colors is even tastier) • butter • large cloves garlic, minced • onion, diced • eggs • Cashews (roasted) • Green onions, sliced • Sugar • Soy sauce • curry powder •

rice flour (about 240 grams) • arrowroot flour (about 8 grams) • tapioca flour (about 16 grams) • water (about 240 ml) • butterfly pea flower water (or 1/2 teaspoon purple food coloring) • sweet preserved radish, finely chopped (about 120 grams) • minced garlic (about 8 grams) • roasted peanuts, coarsely ground (about 140 grams) • salt • palm sugar (about 36 grams) • cilantro roots, cut into pieces • garlic •

yeast • honey (for feeding the yeast; if strict keto, substitute 1 teaspoon monk fruit sweetener) • organic oat fiber (40 grams) • vital wheat gluten (150 grams) • almond flour (50 grams) • ground flaxseed (50 grams) • salt • sweetener • xanthan gum • warm water (about 240 ml) • large eggs • melted butter (30 grams)

chicken breast • firm tofu, diced • finely chopped pickled radish • thin rice noodles (soaked until soft) • raw bean sprouts • garlic chives, cut into 2-inch pieces • large egg • vegetable oil (for stir-frying) • roasted peanuts, crushed • Fresh vegetables (for serving) • palm sugar • tamarind paste •

palm sugar (or light brown sugar) • tamarind juice (about 240 ml) • fish sauce • chopped shallots • chopped pickled radish • Rice stick noodles or Chantaboon noodles, soaked in water for 15 minutes before cooking • Eggs • Shrimp • Fried firm tofu, cut into • Dried shrimp • Bean sprouts • Garlic chives •

shrimp (peeled and deveined) • squid (cut into small pieces) • chicken (thinly sliced) • firm tofu (about 50 grams, diced) • pickled radish (finely chopped) • thin rice noodles (about 100 grams, soaked until soft) • bean sprouts (about 50 grams, raw) • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) •

chicken breast (thinly sliced) • firm tofu (cut into cubes) • finely chopped pickled radish • Pad Thai rice noodles (soaked until soft) • raw bean sprouts • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for stir-frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) • palm sugar • tamarind paste •

dried rice stick noodles (about 7 oz / 200 grams) • large white shrimp, peeled and deveined • firm yellow tofu • chopped salted radish • roasted peanuts, crushed • dried shrimp • large eggs • shallots, finely chopped • Bean sprouts, rinsed and cleaned • Garlic chives, cut into 2-inch pieces • Vegetable oil for stir-frying • Pad Thai sauce >> 2 tablespoons palm sugar + 3 tablespoons fish sauce + 3 tablespoons tamarind paste + 1 tablespoon chili powder

thin rice noodles (about 300 grams) • large eggs • sliced shallots • firm tofu, cut into strips • sweet pickled radish, finely shredded • roasted peanuts • each of palm sugar syrup and fish sauce, simmered together until thickened • tamarind paste mixed with water to make 1 cup • dried shrimp, soaked until soft and pounded • Fresh shrimp, as desired • minced garlic

beef (sliced) (about 100 grams) • Pad Thai rice noodles, soaked until soft (about 150 grams) • firm tofu, cut into cubes (about 50 grams) • finely chopped pickled radish • raw bean sprouts (about 50 grams) • garlic chives, cut into 2-inch pieces • large egg • vegetable oil (for stir-frying) • roasted peanuts, crushed • fresh vegetables for serving (about 158 grams) • chili powder (or to taste) • = Pad Thai Sauce Ingredients = •

thin rice noodles (about 5.5 ounces) • garlic chives, cut into 2-inch pieces (about 100 grams) • bean sprouts (about 100 grams) • firm tofu, diced (about 4 tablespoons) • chopped shallots (about 4 tablespoons) • chopped preserved radish (about 4 tablespoons) • small dried shrimp • Crushed roasted peanuts, for serving • Chili powder, for serving • Jumbo shrimp, as desired (peeled and deveined) • large eggs • Vegetable oil, for stir-frying •