Sugar cube

chicken leg quarters (drumstick with thigh attached) • potatoes • carrots • tomatoes • onion • cilantro roots, smashed • large garlic cloves, smashed • chopped cilantro (for garnish) • chicken bouillon cube • soy sauce • sugar • water (1 liter)

chicken breast or thigh, cut into bite-sized cubes • all-purpose flour or frying flour • vegetable oil • red and green bell peppers, diced • yellow onion, diced • dried large red chilies, seeds removed and cut into pieces • scallions, cut into 2-inch pieces • cashew nuts • Soy sauce, ground black pepper, sugar, seasoning powder

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 (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 •

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 •

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 = •

squid (scored and cut into pieces) (100 grams) • firm yellow tofu (cut into cubes) (50 grams) • finely chopped preserved radish • dried Pad Thai rice noodles (soaked until soft) (150 grams) • fresh bean sprouts (50 grams) • garlic chives (cut into 2-inch pieces) • large egg • vegetable oil (for stir-frying) • roasted peanuts (crushed) • Fresh vegetables (for serving) • = Pad Thai Sauce Ingredients = • palm sugar •

## Chicken Ingredients ## • chicken breast (cut into small cubes) • sesame oil • garlic (roughly chopped) • little ground black pepper • cilantro root • seasoning powder • large pandan leaves (for wrapping) • vegetable oil (about 500 grams, for frying) • ## Dipping Sauce Ingredients ## • sweet soy sauce • chili sauce •

Rice vermicelli or egg noodles • Yellow curry powder • Chicken • Shallots (thinly sliced) • Sweet potato (cut into small cubes) • Bean sprouts • Cilantro • Seasoning powder • Granulated sugar • Fish sauce • Fried shallots • Boiled eggs •

fresh Shanghai noodles, cut into short pieces • dried shiitake mushrooms, soaked until soft and cut into small pieces • dried bean curd sheets, soaked until soft and cut into bite-sized pieces • small carrot, julienned • firm yellow tofu, cut into small cubes • sweet preserved radish, finely chopped • shallots, finely sliced • garlic, roughly chopped • large eggs • roasted peanuts, lightly crushed • tamarind juice • granulated sugar •

beef chuck, cut into cubes (250 grams) • coconut milk, light (300 ml) • tamarind paste • Massaman curry paste • small potatoes • large onion • roasted peanuts • coconut sugar • coconut cream (250 ml) • fish sauce • bay leaves

beef, cut into cubes (1 kg) • Massaman curry paste (100 g) • coconut sugar (about 50 g) • tamarind paste (about 60 ml) • roasted peanuts (about 140 g) • large shallots • set mixed whole spices (such as cinnamon stick, star anise, cardamom pods, cloves) • sliced shallots (about 30 g) • sliced ginger (about 15 g) • garlic cloves (about 15 g) • coconut milk (500 ml) • fish sauce (30 ml)

chicken breast or thigh, sliced (about 400 grams) • coconut milk (about 400 grams) • water (500 ml) • lemongrass, bruised and sliced • young galangal, sliced into 6 pieces (about 100 grams) • shallots, smashed • small handful cilantro, chopped • kaffir lime leaves, torn • oyster mushrooms • straw mushrooms or white mushrooms • Thai bird’s eye chilies, sliced or smashed, to taste • dried chilies (optional, for aroma and color) •

boneless chicken breast (about 500 grams) • red curry paste (coarse) (about 20 grams) • white granulated sugar (about 8 grams) • salt (about 3 grams) • fish sauce (15-30 mL) • pork-flavored bouillon cubes • Thai eggplant, cut into pieces (about 100 grams) • red bird's eye chilies • water (about 1200 mL)

cooked jasmine rice (about 320 grams) • pork spare ribs (about 400 grams) • cilantro root, garlic, and white pepper paste (pound together) • soy sauce • oyster sauce • salt • granulated sugar • pork-flavored bouillon cube (such as Knorr) • dried shiitake mushrooms, soaked • daikon radish • Chopped cilantro, to taste • Chopped green onions, to taste •

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 •

grass jelly cubes (available at most supermarkets) • brown sugar, for topping • fresh milk snow ice (approximate) • caramel syrup (approximate) • Ingredients for Fresh Milk Snow Ice • evaporated milk • ice cubes • Ingredients for Caramel Syrup • brown sugar • caramel sugar, cane sugar, or unrefined sugar • water

fresh rice noodles (kanom jeen) • coarsely ground pork, plus 1.1 lbs (0.5 kg) for making pork meatballs • finely chopped pork belly • pork spare ribs • cooked chicken blood • pouch (about 1 cup) cooked pork blood • small tomatoes • dried red cotton tree flowers (dried dok ngio) • ladle (about 1/4 cup) light soy sauce • ladle (about 2 tablespoons) fish sauce • pork or chicken bouillon cubes • granulated sugar •

jicama roots, diced into small cubes • Red (or other color) food coloring, as desired • tapioca flour (about 400 grams) • coconut milk (about 1000 grams), smoked with candle or plain • Granulated sugar, to taste • salt • pandan leaves • Jackfruit, as desired • Ice

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

green curry paste • coconut milk (about 500 ml) • boneless, skinless chicken thighs, cut into pieces (about 200 grams) • chicken blood tofu, cut into cubes (about 100 grams) • Thai eggplants, cut and soaked in water to prevent browning • Thai basil (leaves picked and set aside) • Red chili peppers, thinly sliced • Fish sauce (to taste) • palm sugar (adjust to taste)

vegetarian massaman curry paste (about 3 1/2 tablespoons) • coconut cream (about 1/3 cup plus 1 tablespoon) • coconut milk (about 2 cups plus 2 tablespoons) • wheat protein, soaked in hot water until soft (about 10 1/2 ounces) • tofu skin, soaked in hot water until soft (about 3 1/2 ounces) • large potatoes, cut into large cubes • large carrot, cut into large cubes • large onion, roughly chopped • roasted cashews (about 180 grams) • kaffir lime leaves • large eggplant, cut into large cubes • coconut sugar •

shrimp, peeled and deveined • fish tofu, cut into cubes • thin rice noodles • raw bean sprouts • chopped shallots • green onion (use instead of garlic chives) • vegetable oil • Sauce ingredients: • palm sugar • fish sauce • light soy sauce • oyster sauce •

boneless, skinless chicken thighs • coconut cream (about 240 ml) • coconut milk (about 720 ml) • kaffir lime leaves, torn • winter melon, cut into pieces (about 450 grams) • red spur chilies, sliced diagonally • Thai basil leaves • palm sugar • fish sauce • chicken bouillon cubes • green curry paste (see below) • Green Curry Paste Ingredients •

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

winter melon (about 400 grams) • chicken breast or thigh, cut into pieces (about 250 grams) • chicken blood, cut into cubes (about 200 grams) • coconut milk (250 ml) • water (350 ml) • fresh Thai basil (use leaves only) • kaffir lime leaves, torn • red chili peppers, thinly sliced • fish sauce • palm sugar

coconut milk (150 ml) • Massaman curry paste • cardamom pods • coconut milk (light or diluted) • beef (100 grams) • tamarind paste • bay leaves • fish sauce • palm sugar (20 grams) • potato (cut into large cubes) • onion (cut into large cubes) • roasted peanuts (20 grams)

taro, cut into 1/2-inch cubes (about 250 grams) • cooked water chestnuts, cut into thin strips (canned water chestnuts are fine) • soy sauce • granulated sugar • vegetable oil (for stir-frying) • ground black pepper • spring roll wrappers • flour paste (for sealing) • vegetable oil (for frying)

tofu (cut into cubes) • coconut milk (250 ml) • Massaman curry paste • cardamom pods • tamarind paste • palm sugar • roasted peanuts • potato • onion • broccoli (30 grams) • king oyster mushrooms (30 grams) • cauliflower (30 grams) •