Sugar paste

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

cilantro roots • garlic, smashed • sea salt • pork ribs (about 500 grams) • flat shirataki noodles for frying as topping • flat shirataki noodles • Oil for frying noodles • khao soi curry paste without MSG or sugar (about 50 grams) • thick coconut milk (about 200 ml) • thin coconut milk (about 500 ml) • pork rib broth (about 300 ml) • erythritol •

glass noodles • –5 oz bean sprouts (about 100–150 grams) • Chinese chives, washed and cut into 1–2 inch pieces • dried shrimp, soaked in water for 5–10 minutes to soften • Pork or fresh shrimp, as desired • firm tofu (white or yellow), cut as you like • Pad Thai sauce: 2 tablespoons fish sauce, 2 tablespoons palm sugar, 3 tablespoons tamarind paste, 1 teaspoon pork seasoning powder, 1/2 teaspoon seasoning powder (optional). Mix everything together or heat until dissolved, then add 1 tablespoon sesame oil • large eggs • Crushed peanuts, chili flakes, lime (amounts to taste)

fresh watermeal (about 100 grams) • fresh shiitake mushrooms, straw mushrooms, or any fresh mushrooms (about 100 grams) • ground dried chili (about 80 grams) • fried shallots (about 60 grams) • fried garlic (about 30 grams) • fish sauce (about 30 grams) • palm sugar or coconut sugar (about 220 grams) • tamarind paste (about 80 grams) • sweet shrimp paste (about 25 grams) • salt (about 5 grams) • dried shrimp, soaked in water (about 25 grams) • oil (about 300 grams)

chicken (about 1 kg) • green chilies, for extra heat • green curry paste • fish sauce • coconut sugar or palm sugar • Fresh basil or cilantro, as desired • coconut milk • Sauce for basting chicken while grilling** • green curry paste • palm sugar or coconut sugar • fresh coconut milk • finely chopped basil or cilantro

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) •

chicken drumsticks (1 kg) • fresh egg noodles for Khao Soi (1/2 kg) • vegetable oil (240 ml) • coconut milk (720 ml) • Curry Paste: • dried red chilies • garlic • small shallots • Peel from 1 kaffir lime • fingerroot • fresh turmeric • sliced lemongrass •

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 •

soft tofu, cut into pieces • Oil for frying • ground pork • green onions, cut into pieces • minced garlic • Thai chili paste (nam prik pao) • oyster sauce • soy sauce • sesame oil • seasoning powder • granulated sugar • ground black pepper •

firm tofu • Chinese sausages • Japanese cucumber or regular cucumber • large eggs • shiitake mushrooms • pork loin (about 400 grams) • Blanched bean sprouts • Chinese five-spice powder • cinnamon, 1 star anise, and 1/2 tablespoon other five-spice seeds • light soy sauce • salt • palm sugar •

Sweet potato • Thai chili paste • Cooking oil • Minced garlic • Oyster sauce • Drinking water • Fish sauce • White sugar • Salt (for blanching vegetables)

lamb • green curry paste • milk • Thai basil • seasonings (fish sauce, sugar) • eggplant • oil for stir-frying • broccoli (optional)

large can of Spam or canned ham • large sausages • firm tofu • ground pork, beef, or chicken • baked beans • Korean instant noodles (if unavailable, use any instant ramen noodles) • cheese • green onions (or Japanese scallions) • kimchi • large onion • enoki mushrooms • water or chicken stock (about 650 grams), enough to cover the ingredients in your pot; adjust based on your pot size •

eggs • Water • salt • Vegetable oil • shallots, thinly sliced • dried red chilies (such as Thai Jinda chilies) • concentrated tamarind paste • fish sauce • palm sugar • water (about 120 ml)

dried bird’s eye chilies, soaked until soft • shallots • garlic • sliced fingerroot • shrimp paste or vegetarian shrimp paste • fish sauce (60 ml) • tamarind juice (120 ml) • palm sugar (about 25 grams) • water (1 liter) • dried fish powder (optional) • eggs, made into an omelet with pak wan leaves • green papaya, sliced •

chicken (500 grams) • coconut milk (500 grams, 1 carton) • zucchini • bell peppers • lime • fresh basil • large onion, sliced • cornstarch • sugar • fish sauce • light soy sauce • curry paste •

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 • 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 •

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

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) •

Chopped preserved radish, to taste • Shiitake mushrooms, sliced, to taste • palm sugar (about 40 grams) • tamarind paste (about 75 ml) • soy sauce (about 60 ml) • mushroom soaking water or water (about 60 ml) • Tofu, to taste • Pad Thai rice noodles • Bean sprouts

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 = •

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

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 •

coconut sugar (about 36 grams) • light soy sauce (about 22 ml) • oyster sauce (about 15 ml) • soy sauce (about 7 ml) • tamarind paste (about 60 ml) • salt • eggs • garlic • About 1 cup mixed squid, shrimp, and shellfish (frozen is fine; about 150 grams) • noodles (mung bean vermicelli) • vegetable oil (about 45 ml) • Green onions, cut into 2-inch pieces •

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 •

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 •