Hold the Deliveroo! These Thai in 7 recipes from Sebby Holmes’s brilliant cookbook will show you how to make your own tasty Thai dishes the easy way.
Your storecupboard staples
Some key ingredients are essential to so many Thai dishes – have the following to hand for the recipes below:
- A good mix of red and green chillies (long, bird’s eye, dried)
- sea salt
- Vegetable oil
- Fish sauce
- White vinegar
- Kecap manis (Indonesian sweetened soy sauce)
Satay is commonly eaten across Asia and is traditionally used to marinate meat or vegetables before skewering and barbecuing over an open flame. If you make this recipe, you will never order satay chicken in a Thai restaurant ever again, as you might as well stay at home and make a better version yourself.
Clay pots are perfect for cooking over a high heat. The food loses little to no moisture because it is surrounded by steam, creating a tender, flavourful dish. If you don’t have a clay pot, you can use a roasting tray.
This impressive crowd-pleaser is fantastic cooked on a barbecue as the added smokiness creates a delicious dish, but it can be cooked with ease in the oven, too.
In Thailand, stir-fried glass noodles are known as phat wun sen. Traditionally, they are cooked with chicken, oyster sauce and vegetables; however, this vegan version always goes down a storm. For added richness, get your hands on some vegetarian oyster sauce – a dollop of that in this stir-fry gives it a lip-smacking umami hit.
This is one of my all-time favourite soups and an absolute classic. In Thailand, it is eaten more in the style of a curry, with ladles of the soup over jasmine rice shared among family and friends. This tasty version is created for simplicity; however, as with most Thai dishes, the possibilities are endless if you want to take it to the next level. Galangal is a South Asian spice similar to ginger. Traditionally, poached chicken or prawns are added, nam phrik pao (chilli jam) adds a smokiness and spiciness to the soup, or the delicate umami flavour from mushrooms is also a winner.
Known as pad kee mao in Thailand, drunken noodles are a great way to use up any bits and bobs you have in the fridge. You can add whatever vegetables or protein you like – it’s tasty with braised duck, chicken or crab. I’ve never known why it’s called drunken noodles, so I sometimes add a shot of whisky to ensure it makes more sense!
This recipe is one of the first stir-fries I was taught and for this reason sticks close to me as a favourite. It is incredibly important to have the wok explosively hot and to cook quickly. If you get the temperatures perfect, the beef will be rare in the middle, yet smoky and charred on the outside. Try it with venison, too.
This stir-fry is probably one of the most popular and common dishes you’ll find in any ‘hole-in-the-wall’ eaterie across Thailand. Known as gai phat met mamuang himmaphan, this dish is also typically stir-fried without noodles and served with steamed jasmine rice, which is equally delicious.
Buy the book with 40 per cent off
Our recipes are from Thai in 7 by Sebby Holmes, which is published by Hachette, price £17.99. To order a copy for £10.79 until 19 July go to whsmith.co.uk and enter the code YOUTHAI at the checkout. Book number: 9780857838346. For terms and conditions, see whsmith.co.uk/terms.