Another key ingredient in pad thai is tamarind, a sweet-and-sour fruit that’s used to make Worcestershire sauce. It’s difficult to find, and it’s hard to use the entire jar if you do find it.

Instructions Soak the Thai rice noodles in warm water for about 8-10 minutes, or until they are soft but still firm to the touch. Drain and set aside. In a small bowl, mix together the tamarind ...

These 33 Thai-inspired recipes prove that you can make Thai food exactly the way you like it, and for cheaper than delivery, ...

With this in mind, I've pulled together some of my favorite Thai and Thai-inspired recipes that take 30 minutes or less. From ...

This vegan spicy eggplant dish is a Thai stir-fry with tofu, basil, and chiles, making a quick plant-based meal that’s ...

Marni Xuto’s authentic version of this classic Thai dish is made all-in-one with no need to wash the wok as you go. Get all the ingredients ready then whip up this speedy supper in under 10 minutes.

Serves 6 Ingredients 1 pkg. rice noodles ¼ head fresh broccoli, cut into florets (approximately 2-inch pieces) ½ red pepper, chopped ½ small onion, chopped Handful of baby spinach 1 tsp. canola oil 1 ...

Ingredients 250g wide rice noodles, or rice vermicelli, ramen or even hokkien noodles if you'd prefer Extra virgin olive oil 100g sugar snap peas, trimmed 200g green or yellow beans 10 asparagus ...

Combine the fish sauce, tamarind water, chilli flakes, chilli sauce and sugar in a small bowl, then set aside. Heat 2 tablespoons oil in a wok and fry the tofu in batches until golden-brown all over.