String bean

egg • green beans • carrot • dried chilies • mala peppercorns • black pepper • oil (about 5 ml) • sesame seeds • dried oysters and dried shrimp (optional)

pork • green beans • red bell pepper • large cloves garlic, minced • miso • sake • mirin • Black pepper, to taste • Vegetable oil for stir-frying

Shrimp (as much as you like) • Kabocha squash or pumpkin (as much as you like) • Eggplant (as much as you like) • Green beans (as much as you like) • Onion (as much as you like) • Adjust the amount of the above ingredients as you prefer. You can also use other vegetables such as baby corn, taro, or mushrooms • == Tempura Batter • cake flour (about 120 grams) • ice-cold water (about 240 ml; remove 3 tablespoons) • egg yolk • baking powder • == Tempura Sauce (Tentsuyu) •

parts ground Sichuan peppercorns (dried Sichuan chili) • part ground cumin • part fine chili powder • part salt • hoisin sauce • chili garlic sauce • Rice bran oil (or other neutral oil) for brushing • bamboo skewers, soaked in water • potato, sliced • small eggplants • green beans • boneless, skinless chicken thighs •

large raw shrimp • cha-om leaves (or substitute with chopped green onion tops if unavailable) • Chopped cabbage, as desired • long green beans, cut into pieces • baby corn • large eggs • sour curry paste (kaeng som paste) • fried mackerel (about 3.5 oz/100 grams) • large shallot • tamarind juice • palm sugar (or light brown sugar) • salt •

Wide rice noodles or substitute with Vietnamese rice paper • shrimp (150 g) • squid (150 g) • fish balls (100 g) • fish fillet (100 g) • ground pork (80 g) • broccoli • carrot • green beans or snap beans (80 g) • black pepper • garlic • Thai bird’s eye chilies to taste (used 12 in the video) •

large egg • plate (about 3.5 oz or 100 grams) rice noodles • chopped pickled radish • long green beans • bean sprouts (about 100 grams) • Pad Thai sauce • fish sauce • granulated sugar • ladle (about 2 tablespoons or 30 ml) vegetable oil • ladles (about 1/4 cup or 60 ml) water

water (240 ml) • Thai sour curry paste (kaeng som paste) • fish sauce • palm sugar • tamarind juice • lime juice • Swai fish fillet (or other white fish) • Vegetables of your choice (such as green beans, carrots, broccoli, napa cabbage)

ground pork (500 grams) • pork soup bones (500 grams) • tomato • Nam Ngiao chili paste • pork blood curd • Cilantro, fried garlic, pickled mustard greens, bean sprouts, shredded cabbage (for garnish) • cotton tree flowers (dok ngio) • shrimp paste

oil (about 60 ml) • Thai bird's eye chilies, pounded • garlic, pounded (about 30 grams) • ground pork (about 60 grams) • bamboo shoots (about 1 cup/100 grams) • carrot, julienned (about 1/3 cup/40 grams) • baby corn, sliced (about 1/2 cup/60 grams) • green beans, cut into pieces (about 1/2 cup/60 grams) • mixed bell peppers (red, green, yellow) (about 100 grams) • glass noodles (about 3 ounces/85 grams, soaked) • sugar (about 12 grams) • seasoning powder (or chicken bouillon) •

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 •

giant squid • long beans (or green beans) • lime • tomato • fresh chili peppers • garlic • fermented fish sauce (pla ra) • fish sauce • palm sugar • MSG (optional)

green papaya • long green beans • cherry tomatoes • garlic • Chili peppers, to taste • carrot • Assorted fresh vegetables, pork rinds, or cooked rice noodles, as desired • Dried shrimp and roasted peanuts, as desired

green papaya • lime juice or fish sauce • palm sugar (you can substitute granulated sugar) • tomatoes • –2 long green beans • carrot (optional) • –2 pickled crabs • –2 tablespoons fermented fish sauce (pla ra) (optional; omit if you prefer)

cooked spaghetti noodles (150 grams) • large shrimp (peeled) • green beans, cut into 1-inch pieces (30 grams) • fresh Thai basil leaves (20 grams) • red chili pepper, sliced diagonally • fresh green peppercorns, cut into small clusters • Kaffir lime leaves, torn, to taste • Thai bird’s eye chilies, lightly crushed • garlic, lightly crushed • seasoning powder • oil (for stir-frying) • fish sauce

Sea bass, cut into pieces (you can include the head if you like) • Long green beans • Cauliflower florets • Napa cabbage • Sesbania flowers (optional, or substitute with another edible flower) • sour curry paste (about 30 grams) • tamarind paste (about 30 grams) • palm sugar (about 20 grams) • fish sauce (about 30 ml)

glass noodles • bean sprouts (or to taste) • long green beans (or to taste) • firm tofu • granulated sugar • tamarind paste • soy sauce • fermented soybean paste (optional) • water (120 ml)

or 300 grams) Japanese-style tofu, cut into medium cubes • vegetarian Panang curry paste • kaffir lime leaves, thinly sliced • Fresh Thai basil leaves, to taste • green beans, cut into small pieces as desired • canned coconut milk • coconut sugar • Salt

sliced pork (200 grams) • red Thai chilies • garlic • long green beans (optional) • holy basil • oyster sauce • fish sauce • seasoning sauce • RosDee seasoning powder • granulated sugar • MSG (optional) • vegetable oil

chicken breast (about 400 grams) • green beans • Panang curry paste • fresh chili peppers • coconut milk • fish sauce • sugar • salt • soy sauce (for marinating the chicken) • honey (for marinating the chicken)

ground pork (400 grams) • Thai basil • Yardlong beans (or green beans), • fresh chili peppers • garlic • vegetable oil (about 60 ml) • sugar (about 8 grams) • fish sauce (about 15 ml) • oyster sauce (about 30 ml) • light soy sauce (about 15 ml) • seasoning powder (such as chicken bouillon, about 10 grams)

finely sliced eggplant • sliced green beans • Finely sliced kaffir lime • tapioca flour • MSG • salt • sugar • eggs • Vegetable oil for frying • red curry paste