Lime peanuts

peanuts • dried coconut • dried shrimp • shallots • limes • ginger • lemongrass • Thai bird's eye chilies • wild betel leaves (cha plu leaves) • palm sugar • roasted peanuts • roasted dried shrimp •

whole sea bass • diced mature ginger • shallots, diced • lime, diced • lemongrass, thinly sliced • kaffir lime leaves, thinly sliced • Fresh chilies, to taste • Fried dried chilies, to taste • Sour green mango, to taste • Peanuts or cashew nuts, to taste • Culantro (or sawtooth herb), to taste • coconut sugar (about 60 grams) •

Pad Thai Sauce • soy sauce • palm sugar • tamarind paste • sesame oil • Pad Thai Ingredients • small pack fresh glass noodles • firm tofu, cut into small cubes • large eggs • bean sprouts • garlic chives, cut into 1-inch pieces • Crushed peanuts, chili flakes, lime wedges •

chicken breast (cut into bite-sized pieces) (100 grams) • large egg (for stir-frying) • oil • small shallot (sliced) • little fried tofu (cut into small cubes) • little sweet preserved radish • bean sprouts • garlic chives • glass noodles (150 grams) • large egg (for wrapping the Pad Thai) • sugar • light soy sauce •

Medium-width rice noodles (available at most Asian markets) • Palm sugar • Tamarind paste (use a concentrated version) • Table salt • Fish sauce and distilled white vinegar (mix together) • Pork lard (for extra flavor) • Shallots, thinly sliced • Large eggs • Garlic chives • Bean sprouts (grown in water or with husks) • Protein of your choice (shrimp, mussels, crab, fish, pork, or chicken) • Dried shrimp (not shredded) •

large raw shrimp, peeled and deveined • fried large dried shrimp • pork cracklings • fried firm tofu, diced • large eggs • garlic chives • bean sprouts • chopped pickled radish • shallots, diced • roasted ground peanuts • roasted chili flakes • lime •

Rice noodles for 2 people • fish balls • ground pork (200-300 grams) • soy sauce • ground white pepper • chili flakes • fish sauce • lime • fried garlic with oil • crushed peanuts • roasted chili powder (optional) • Chopped cilantro and green onions for garnish

garlic • small shallots • small dried chilies + 8 large dried chilies • grilled fermented soybean (can substitute with shrimp paste if no allergies) • ground roasted coriander seeds • Sichuan peppercorns • ground cinnamon • lemongrass • galangal • cilantro roots • kaffir lime zest • roasted peanuts •

chicken thighs • coconut milk (about 2 cups or 500 ml each) • Massaman curry paste • cinnamon • cardamom pods • bay leaves • chunky peanut butter • russet potatoes • large carrot • yellow onions • red onion • tamarind concentrate •

ground pork (300 grams) • pork meatballs (100 grams) • water (700 grams) • fried garlic • roasted peanuts • chili flakes • green onions (10 grams) • cilantro (10 grams) • fish sauce • sugar • lime juice

dried glass noodles (40 grams) • ground pork (100 grams) • (or to taste) sliced shallots • green onion • cilantro • fried dried shrimp (50 grams) • Thai chilies, thinly sliced • large cloves fried garlic (use Chinese garlic if available) • fried shallots • fried dried Thai chilies • roasted peanuts (50 grams) • fish sauce •

green papaya • long beans (yardlong beans) • tomatoes • dried shrimp • roasted peanuts • dried or fresh chili peppers • garlic • lime • palm sugar (or coconut sugar) • fermented fish sauce (pla ra, prepared) • fish sauce • tamarind juice

fish sauce (30 ml) • sugar (25 grams) • lime juice (15–22 ml) • coconut water (150 ml) • shredded carrot (10–20 grams) • Ground peanuts (optional)

Pad Thai noodles • diced firm tofu • minced shallot • eggs • small dried shrimp • large dried shrimp • chives, cut into 2-inch pieces • raw bean sprouts • Roasted peanuts (as desired) • lime wedge, sliced • vegetable oil • Pad Thai sauce (see recipe on my profile page)

Shallots, tofu, pickled radish, dried shrimp • Eggs, bean sprouts, soaked Pad Thai rice noodles • Tamarind paste, palm sugar, fish sauce (or sugar and vinegar)

spinach • enoki mushrooms • green beans • water • daikon radish • aromatics paste (garlic, cilantro root, and white pepper) • sliced pork • pork liver • pork intestine • pork heart • chili flakes • fish sauce •

beef short ribs (about 350 grams) • large potato • large yellow onion • large shallot • Massaman curry paste (about 35 grams) • coconut milk (250 ml) • cinnamon • cardamom pods • bay leaves • fish sauce • palm sugar • tamarind paste •

mortar and pestle, shredded green papaya for 1 serving • cherry tomatoes • dried shrimp • peanuts • Thai chilies, or to taste • limes • garlic • palm sugar (about 15 grams) • fish sauce (about 22 ml)

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 •

tofu, cut into 3 long pieces • shiitake mushrooms • curry powder • ground cumin • ground ginger • chopped garlic and shallot (or use 1/2 tsp garlic powder and 1/2 tsp onion powder) • granulated sugar • Olive oil (optional, just a drizzle) and chopped parsley • Salt and pepper, to taste • coconut milk • massaman curry paste • dried chilies •

noodles • ground pork • dried shrimp • fresh shrimp (if available) • chopped garlic (about 65 grams) • Thai bird’s eye chilies, sliced • sliced shallots (about 60 grams) • cilantro • roasted peanuts • fish sauce (for cooking pork and shrimp) • water (for cooking pork) • palm sugar (about 30 grams) •

Ground pork • Roasted peanuts • noodles (mung bean vermicelli) • Tomato • Onion • Green onion and cilantro • Chili peppers • Lime • Palm sugar • Fish sauce • Pickled garlic brine • Water

fresh shrimp, peeled • roasted peanuts • Diced ginger • limes, peeled and cut into pieces • shallots, sliced • Bird’s eye chilies • palm sugar • lemongrass • sliced galangal • shrimp paste • Wild betel leaves (cha plu leaves) • Dried shrimp •

==Papaya Salad Dressing (Yum Sauce) • Dried or cooked shrimp, as desired • About 10 Thai bird’s eye chilies • small garlic cloves • palm sugar (or 1-2 tablespoons brown sugar) • fish sauce • lime juice • tamarind juice • small Roma tomatoes • --------- • Green papaya, as desired • Carrot, as desired •

vegan naem sausage • crispy tempura flour (about 60 grams) • little water • julienned ginger • lime juice • soy sauce • roasted peanuts • fried Thai bird's eye chilies • lettuce • chopped cilantro

wild betel leaves (cha plu), washed thoroughly • coconut (cut into small pieces), toasted until fragrant • small red onion (diced) • fresh ginger (diced) • lime (cut with peel into small cubes) • Thai bird’s eye chilies (thinly sliced) • peanuts (toasted) • dried shrimp (unsalted type) • ## Miang Kham Sauce Ingredients ## • palm sugar • shrimp paste (grilled until fragrant) • good-quality fish sauce •

whole tilapia • palm sugar • shrimp paste • fish sauce • wild betel leaves (or substitute with spinach leaves if unavailable) • crispy frying flour (tempura flour or all-purpose flour) • roasted peanuts • ginger • shallots • bird's eye chilies • lime

Ingredients for Crispy Rice Balls • cooked jasmine rice (about 320 grams) • red curry paste • shredded coconut (about 20 grams) • small egg • granulated sugar • mushroom seasoning powder • salt • crispy frying flour (about 30 grams) • kaffir lime leaves, thinly sliced • Ingredients for Salad • balls fermented mushroom naem •

coconut sugar (500 grams) • galangal and lemongrass (100 grams) • ginger and shallots (50 grams) • shrimp paste • Roasted peanuts, toasted coconut • Ground dried shrimp • water (about 240 ml) • Lotus petals, lotus stamens • Bird’s eye chilies • Diced ginger, shallots, and lime • Roasted peanuts, dried shrimp, toasted coconut

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 •