I love Thai foods, even though I’m not Thai. For time to time in my kitchen I prepare Thai foods. They are simple and delicious 😋

While this isn't exactly authentic, it is easy to make and has most of the authentic flavors you are looking for without having to go get take-out

So we cooked this today ... Its different and does not use tamarind like some others we have made ....and it taste really good :).

#Mycookbook I love thai food and have been playing around with flavors in the kitchen to make this dish more simple. Quick to make and super delish! You don't need to use shrimp, add whatever protein you wish :)

You can make an easy Thai dish with dried udon noodles even if you don't have sen lek (Thai rice noodles)!You can use white sugar instead of brown sugar if you want. It's more authentic to add bean sprouts or atsuage (thick fried tofu), but it's also tasty with the crisp onion. Recipe by Wa Station

Pad Thai is one of my favourite meals, but I never used to cook it myself, because I did not want to deal with the complications of a sauce(tamarind paste, oyster sauce etc.). So, drawing inspiration from several online recipes I came up with this easy recipe involving a store-bought sauce. Hope you'll like it!

Ok ok ok,,, this is Not a traditional pad Thai that is like the one served on the side of the road in Chang mai..nothing is I suppose!But what this is extremely yummy, and easy to make!

I went to a restaurant in my town and they made the best Pad Thai I've ever had. I've been to several places since that never can match up. I tried this recipe I found and altered it to find it tastes the same! I am so happy!!

There is nothing better and easier to cook than thai food. One of my favorites right here.

This authentic Shrimp Pad Thai is the reason why I’ll never have to buy it at a restaurant again!

This pad thai recipe uses commonly stocked ingredients like ketchup and Worcestershire sauce to mimic the flavor of tamarind, brown sugar in lieu of palm sugar, and crushed red chili flakes (like the kind you use on pizza and pasta) to provide the heat normally brought to this dish by Thai chilies.Unfortunately, there is no good substitute in my opinion for the rice noodles that are the heart of this dish. Luckily, they are light, ship inexpensively, and keep forever. If you don't have an Asian market nearby where you can buy them in person, you can order them online from web retailers like amazon. You might even be able to find them at your neighborhood Cost Plus (World Market). But don't discount the Asian section of your grocery, either. With the increasing popularity of so-called *ethnic* cooking, new ingredients are popping up everywhere.The recipe is for 2 to 3 servings. If you want to double it, I recommend just prepping two separate batches for the best result. As with any stir-fry type dish, smaller batches produce a better result because the heat doesn't get diluted by too many ingredients in the pan.