Northern Thai coconut curry soup with chicken and egg noodles

ข้าวซอยไก่ (Khao Soi Gai)

Spicy stir-fried noodles with basil, bell peppers, onion, and chili

Drunken Noodles (Pad Kee Mao)

Crispy Pork Belly

Grilled Chicken

Coconut Ice Cream

Singha Beer

Prawn Crackers

Satay Chicken

Vegetable spring rolls served with sweet chili sauce

Crispy Spring Rolls

Northern Thai coconut curry soup with beef and egg noodles

ข้าวซอยเนื้อ (Khao Soi Neua)

Rice noodles with spicy pork and tomato soup

ขนมจีนน้ำเงี้ยว (Kanom Jeen Nam Ngiao)

Chrysanthemum

Lemongrass

Roselle

Green Milk Tea

Thai Lemon Tea

Thai Green Milk Tea

Thai Milk Tea

Coconut Juice

Tom Kha Gai

Pad Kee Mao

Tom Yum Noodle Soup

Crispy fried banana served with a scoop of vanilla ice cream.

Fried Banana with Ice Cream

Thai Chicken Satay

In a dry skillet over medium heat, toast coriander seeds and cumin seeds for 1–2 minutes until fragrant. Let cool.

Toast spices

Using a mortar and pestle or spice grinder, grind the toasted seeds into a fine powder.

Grind spices

In a mortar and pestle or food processor, combine soaked chilies, shallots, garlic, ginger, turmeric, ground spices, curry powder, and shrimp paste. Pound or blend into a smooth paste. Add a little water if needed to blend.

Make curry paste

In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 4 tablespoons of the prepared curry paste and sauté for 2–3 minutes until aromatic.

Sauté curry paste

Add chicken drumsticks or thighs to the pot and stir to coat with the curry paste. Cook for 3–4 minutes until lightly browned.

Add chicken

Add coconut milk and chicken stock. Stir well and bring to a simmer. Add palm sugar, fish sauce, soy sauce, and salt. Simmer uncovered for 25–30 minutes, or until chicken is cooked through and tender.

Simmer soup

Bring a large pot of water to a boil. Cook egg noodles according to package instructions. Drain and rinse with cold water. Set aside half for soup and reserve half for frying.

Cook noodles

Heat 1 cup of vegetable oil in a small skillet over medium-high heat. Fry a handful of egg noodles until golden and crispy, about 1–2 minutes. Remove and drain on paper towels.

Fry crispy noodles

Chop pickled mustard greens, slice red onion, cut lime into wedges, and wash cilantro leaves.

Prepare garnishes

Divide cooked egg noodles into serving bowls. Ladle hot curry soup with chicken over noodles. Top with crispy noodles. Serve with pickled mustard greens, red onion, lime wedges, cilantro, and chili oil on the side.

Dried red chilies (soaked and deseeded)

Shallots

Garlic cloves

Ginger (sliced)

Turmeric root (or 1 tsp turmeric powder)

Coriander seeds

Cumin seeds

Curry powder

Shrimp paste

Chicken drumsticks or thighs, bone-in

Coconut milk

Chicken stock

Prepared curry paste

Palm sugar (or brown sugar)

Fish sauce

Soy sauce

Salt

Vegetable oil

Egg noodles (fresh or dried)

Vegetable oil (for frying)

Pickled mustard greens (chopped)

Red onion (thinly sliced)

Lime (cut into wedges)

Cilantro leaves

Chili oil or chili flakes in oil

Combine light soy sauce, dark soy sauce, oyster sauce, fish sauce, palm sugar, and water or chicken broth in a small bowl. Stir until the sugar dissolves. Taste and adjust: more fish sauce for saltiness, more sugar if you want sweeter, or a splash more water if too strong.

If using dried wide rice noodles, soak according to package instructions until pliable but still slightly firm (al dente). If using fresh, gently separate the sheets into individual pieces and set aside. Drain well; keep a little noodle water if they seem dry.

Prepare noodles

Pat chicken slices dry and season lightly with a pinch of salt and 1/2 teaspoon of light soy sauce. Heat 1 tablespoon of oil in a wok or large skillet over high heat until shimmering. Add the chicken in a single layer and stir-fry until just cooked through (2–3 minutes). Remove chicken to a plate and set aside.

Season and pre-cook protein

Wipe the wok if necessary, then add the remaining 1 tablespoon oil and heat over high heat. Add minced garlic and sliced chilies; stir-fry for 15–20 seconds until fragrant but not burnt. Add sliced onion and bell peppers and stir-fry for 1–2 minutes until they begin to soften but remain crisp-tender.

Return the cooked chicken to the wok and toss to combine with the vegetables for 30 seconds so flavors meld.

Add the drained noodles to the hot wok, spreading them out so they contact the surface. Pour the prepared sauce evenly over the noodles. Using tongs or a spatula, gently toss and stir-fry to coat the noodles, vegetables, and chicken with the sauce. If the noodles are sticky or sauce looks dry, add 1–2 tablespoons of water (or reserved noodle soaking liquid) to loosen and help distribute sauce.

Continue stir-frying on high for 1–2 minutes until the noodles are heated through and the sauce has mostly evaporated, leaving glossy, well-coated noodles. Add the sesame oil and toss again.

Turn off the heat and immediately add the basil leaves and sliced green onions. Toss briefly so the residual heat wilts the basil but keeps it fragrant (about 20–30 seconds).

Taste and adjust seasoning — add a little extra fish sauce, soy, or a pinch of sugar if needed.

Divide the drunken noodles among plates. Garnish with lime wedges and crushed peanuts if using. Serve immediately while hot.

light soy sauce

dark soy sauce

oyster sauce

fish sauce

palm sugar (or brown sugar)

water or light chicken broth

wide rice noodles (fresh or rehydrated dried; pad see ew / drunken noodles width)

boneless chicken thighs or protein of choice (sliced thinly)

Thai basil leaves (or regular basil if unavailable)

red bell pepper (sliced into 1/4-inch strips)

yellow or green bell pepper (sliced into 1/4-inch strips)

medium yellow onion (thinly sliced)

garlic (minced)

fresh Thai bird's eye chilies (sliced) or serrano/chili paste

neutral oil (vegetable, canola, or peanut)

sesame oil

lime wedges

green onions (thinly sliced)

crushed peanuts (optional)

Preheat your oven to 300°F (150°C). This low and slow cooking method will render the fat and help achieve crispy skin.

Preheat the Oven

Place the pork belly skin-side up on a cutting board. Use a sharp knife to score the skin in a crosshatch pattern, being careful not to cut into the meat.

Prepare the Pork Belly

Rub the salt, black pepper, garlic powder, and paprika generously all over the pork belly, making sure to get it into the scored skin. Drizzle olive oil on top and rub it in.

Season the Pork

Place the pork belly on a baking rack inside a baking dish, skin-side up. Bake in the preheated oven for about 2 to 2.5 hours until the fat has rendered and the meat is tender.

Bake the Pork Belly

Increase the oven temperature to 450°F (230°C). Leave the pork belly in the oven for an additional 20-30 minutes until the skin is blistered and crispy.

Crisp the Skin

Remove the pork belly from the oven and let it rest for about 10-15 minutes before slicing. This allows the juices to redistribute.

Rest the Pork Belly

Slice the pork belly into bite-sized pieces. Serve warm, optionally garnished with fresh herbs and lemon wedges.

Slice and Serve

Pork belly

Black pepper

Garlic powder

Paprika

Olive oil

Fresh herbs (like rosemary or thyme)

Lemon wedges

In a large bowl, combine the olive oil, minced garlic, lemon juice, salt, black pepper, dried oregano, and paprika. Mix well to create a marinade.

Marinate the Chicken

Add the chicken breasts to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Add Chicken

Preheat your grill to medium-high heat, approximately 400°F (200°C).

Preheat the Grill

Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken on the grill. Grill for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).

Grill the Chicken

Once cooked, remove the chicken from the grill and let it rest for 5 minutes before slicing. This allows the juices to redistribute.

Rest the Chicken

Slice the grilled chicken and serve with your favorite sides. Enjoy!

Serve

Chicken Breasts

Olive Oil

Garlic

Lemon Juice

Black Pepper

Dried Oregano

In a mixing bowl, whisk together the coconut milk, heavy cream, granulated sugar, vanilla extract, and a pinch of salt until the sugar is fully dissolved and the mixture is well combined.

Combine Base Ingredients

Cover the bowl with plastic wrap and place it in the refrigerator for at least 2 hours, or until it is thoroughly chilled.

Chill the Mixture

If you have an ice cream maker, ensure that the bowl is frozen according to the manufacturer's instructions.

Prepare Ice Cream Maker

Pour the chilled mixture into the ice cream maker and churn according to the manufacturer's instructions, typically for about 20-25 minutes until it reaches a soft-serve consistency.

Churn the Ice Cream

If desired, during the last 5 minutes of churning, add the shredded coconut or chocolate chips to the mixture to incorporate them evenly.

Add Optional Mix-ins

Once the ice cream has reached the desired consistency, transfer it to an airtight container and smooth the top with a spatula.

Transfer to Freezer

Cover the container with a lid or plastic wrap and freeze for an additional 4-6 hours, or until the ice cream is firm.

Freeze Until Firm

Heavy cream

Granulated sugar

Vanilla extract

Shredded coconut

Chocolate chips

Measure out all the ingredients including water, malted barley, rice, hops, yeast, and sugar. If using, also prepare lime and lemon zests.

Prepare the Ingredients

In a pot, bring 600 ml of water to a boil. Add the 100 g of malted barley and 50 g of rice. Stir occasionally and let it simmer for about 30 minutes.

Malt Preparation

After 30 minutes of simmering, add 10 g of hops to the mixture. Continue to simmer for another 15 minutes.

Hops Addition

Remove the pot from heat and let the mixture cool down to around 25°C (77°F). This mixture is now called wort.

Cooling the Wort

Once the wort has cooled, add 5 g of yeast and 5 g of sugar to the mixture. Stir gently to combine.

Yeast Activation

Transfer the mixture into a fermentation vessel, cover it, and let it ferment at room temperature for about 5 to 7 days. If using, add the lime and lemon zests during the last day of fermentation.

Fermentation

After fermentation is complete, carefully transfer the beer into clean bottles, leaving some space at the top. Seal the bottles tightly.

Bottling

Let the bottled beer condition in a cool, dark place for another 2 weeks to develop flavor.

Conditioning

After conditioning, chill the beer in the refrigerator and serve cold. Enjoy your homemade Singha beer!

Chill and Serve

Water

Malted barley

Rice

Hops

Yeast

Sugar

Lime zest

Lemon zest

In a food processor, combine the prawn meat, salt, and water. Blend until smooth and the mixture forms a paste.

Prepare the Prawn Mixture

In a large mixing bowl, combine the tapioca flour and rice flour. Mix well to ensure an even distribution.

Combine Flours

Gradually add the prawn paste to the flour mixture. Stir until a dough forms. If the dough is too dry, add a little more water, one tablespoon at a time, until the mixture is pliable.

Mix Ingredients

Divide the dough into small portions. Roll each portion into a long, thin log shape, about 1 cm in diameter.

Shape the Dough

Place the logs on a steaming tray lined with parchment paper. Steam them for about 20 minutes until firm. Let them cool.

Steam the Logs

Once cooled, slice the steamed logs into thin chips, approximately 2-3 mm thick.

ข้าวซอยไก่ (khao Soi Gai)

Drunken Noodles (pad Kee Mao)