Thin

thin rice noodles (about 100 grams) • pork, sliced (about 50 grams) • Chinese broccoli (gai lan), cut into pieces • minced garlic • large eggs • dark soy sauce • light soy sauce • sugar • fish sauce • Vegetable oil • Water • Lime wedges and chili flakes, for serving

thin rice noodles (about 60 grams) • minced garlic • oil • Sliced chili peppers (for pickled chili) • marinated pork (about 60 grams; see separate recipe) • Chinese broccoli (about 80 grams) • dark soy sauce • light soy sauce • granulated sugar • pickled chili • black pepper • water (about 120 ml)

thin rice noodles • chicken breast (sliced thin) • large egg • Chinese broccoli (cut on the diagonal) • cabbage (cut into squares) • carrot (sliced) • vegetable oil (7 ml) • oyster sauce (7 ml) • seasoning powder • sugar (4 grams) • dark soy sauce (5 ml) • garlic (roughly chopped)

pork (200 grams) • rice noodles (500 grams) • eggs • Chinese broccoli • carrot • bean sprouts • granulated sugar (about 38 grams) • soy sauce (about 30 ml) • oyster sauce (about 22 ml) • fish sauce (about 22 ml)

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 •

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) •

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

pork (about 130 grams) • soy sauce • oyster sauce • sesame oil • Black pepper, to taste • cornstarch • thin rice noodles, soaked until soft (about 80 grams) • large Chinese broccoli stems (blanched) • Minced garlic, • dark soy sauce • light soy sauce • mirin (used as a substitute for sugar)

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 •

rice flour (250 grams) • tapioca flour (125 grams) • arrowroot flour (or substitute with cornstarch) • cooked and finely mashed purple sweet potato (60 grams) • thin coconut milk (700 ml) • palm sugar (100 grams) • granulated sugar (150 grams) • salt • thick coconut milk (700 ml) • salt (adjust to taste) • rice flour (60 grams)

small spring roll wrappers • soaked glass noodles, cut into pieces (about 250 grams) • ground pork (about 250 grams) • wood ear mushrooms, cut into thin strips (about 100 grams) • each shredded carrot and cabbage (about 150 grams total) • pork-flavored seasoning powder • granulated sugar • vegetable oil • finely chopped cilantro roots • ground white pepper • garlic • large egg, beaten •

glutinous rice flour (about 150 grams) • tapioca flour (about 15 grams) • pandan juice • corn juice • carrot juice • water • thin coconut milk (about 350 ml) • thick coconut milk (about 100 ml) • granulated sugar • salt

chicken, cut into pieces (1 kg) • chicken blood, cut into pieces • medium winter melon, cut into chunks • Thai basil leaves • yellow chilies, sliced diagonally • prepared green curry paste (about 200 grams) • red bird's eye chilies, pounded • coconut milk, separated into thick and thin parts (1 kg) • coconut sugar • ladles fish sauce • water (350 ml)

thin rice noodles (about 100 grams) • firm tofu • dried large chili peppers • dried bird's eye chili peppers • coconut sugar (about 25 grams) • tamarind paste (about 15 grams) • coconut milk (about 480 ml) • bean sprouts (about 100 grams) • light soy sauce (about 15 ml)

Tamarind paste • Palm sugar • Fish sauce • Water • Rice noodles (thin) • Pad Thai sauce • Firm tofu (yellow) • Fried garlic • Sliced shallots • Sweet preserved radish • Dried small shrimp • Fresh jumbo shrimp •

fresh thin rice noodles, blanched (50 grams) • dark soy sauce • oyster sauce • small shallot, chopped • preserved radish (without garlic) • fresh holy basil leaves, stems removed • large egg

thin rice noodles (for Pad Thai) (about 500 grams) • Chinese broccoli (about 500 grams) • garlic (Chinese variety) • Fried garlic, to taste • seasoning sauce (120 ml) • granulated sugar (about 75 grams) • MSG (optional) • dark soy sauce (30 ml) • distilled vinegar (75 ml) • little water • Vegetable oil for stir-frying

glutinous (sticky) rice • coconut milk (use both thick and thin parts) • granulated sugar • salt • Thai bananas (or substitute with small ripe bananas) • Banana

glutinous rice (sticky rice) • granulated sugar (about 500 grams; add more if you prefer it sweeter) • coconut milk (use both thick and thin coconut milk, about 1 cup thin coconut milk) • salt • Ripe Namwa bananas (or substitute with ripe plantains if unavailable) • Banana leaves and coconut palm string (or kitchen twine)

For the base: • rice flour (about 1/3 cup) • mung bean flour • arrowroot flour • palm sugar (about 100 grams; adjust to taste) • thin coconut milk (about 240 ml) • concentrated pandan juice (about 60 ml; you can use store-bought pandan extract) • For the topping: • rice flour (about 1/4 cup) • thick coconut milk (about 480 ml) • salt

thin rice noodles (about 200 grams) • blanched water spinach (about 30 grams)

bamboo shoots, sliced (about 1 kg) • chicken drumsticks and wings, chopped into pieces (about 1 kg) • chicken blood (optional) • fresh coconut milk, separated into thick and thin parts (about 1 kg) • red curry paste (about 100 grams) • fresh chili peppers • Thai basil • kaffir lime leaves • fish sauce • salt • brown sugar • chicken bouillon powder

pork shoulder (about 500 grams) • potatoes • yellow onions • carrot (add another if you like) • small blocks spicy Japanese curry roux • vegetable oil • water (about 500 milliliters) • salt • Thin sheets of seaweed (for garnish)

Vegetable oil • pork shoulder (250 grams) • thick coconut milk (120 grams) • thin coconut milk (200 grams) • Panang curry paste (70 grams) • fish sauce • palm sugar • red chili pepper • kaffir lime leaves • Thai basil leaves (50 grams)

rice flour (50 grams) • arrowroot flour (20 grams) • tapioca starch (7 grams) • palm sugar (150-200 grams, adjust to taste) • thick coconut milk (about 120 ml) • thin coconut milk (about 120 ml) • concentrated pandan juice (about 120 ml) • thick coconut milk (about 360 ml) • rice flour (30 grams) • salt (10 grams)

mussels (about 300 grams) • large eggs • bean sprouts (use as much as you like) • fish sauce • sugar • crispy frying flour (about 120 grams) • rice flour (about 45 grams) • all-purpose flour (about 45 grams) • garlic, cilantro root, and white pepper paste (see note) • Chopped green onions (optional) • light soy sauce • ice-cold water (about 480 ml), add gradually to the batter until the consistency is not too thin or thick •

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 •

large dried red chilies • salt • Thai garlic • small piece ginger • turmeric (about 1 tsp) • black cardamom pod (optional) • curry powder • small shallots • grilled shrimp paste • light soy sauce • chicken drumsticks with thighs attached • fresh egg noodles for Khao Soi •

Japanese-style tofu (about 10.5 oz or 300 grams), cut into long rectangular pieces as desired; pan-fry until almost cooked, then drain on paper towels • large king oyster mushrooms, sliced in half lengthwise and scored along the length • satay marinade mix (such as Lobo brand), mixed with 1/3 cup coconut milk (100 ml) and 1 tablespoon curry powder • satay dipping sauce mix (such as Lobo brand) • massaman curry paste • red curry paste • canned coconut milk (200 ml) • coconut sugar • roasted peanuts, ground • Ajad (Thai cucumber relish) • rice vinegar, 5 tablespoons granulated sugar, 2 teaspoons salt, 2 tablespoons water; mix together and microwave for 2 minutes, then let cool • Japanese cucumber, cut into thin strips •

rice flour (about 60 grams) • tapioca flour (about 24 grams) • thin coconut milk (about 240 ml) • water (about 80 ml) • palm sugar (about 200 grams) • rice flour (about 40 grams) • salt • thick coconut milk (about 480 ml)