“Delicious Tastes of Thai” menu

Enjoy this exotic Taste of Thailand menu – who doesn’t LOVE Thai I ask you? The flavours of this country are take-your-breath-away intoxicating. Make these dishes and your taste buds will immediately be transported to hot, steamy and spicy Thailand.

“Delicious Tastes of Thai” main course demo

‘One take’ Cooking Videos so forgive any faux pas & yes I know that I talk too much at times!
PS: If you’re enjoying the ‘Menu Mood Music’, please remember to pause or mute it before watching this Main Course Demo—unless you’re really into multi-tasking!

“Delicious Tastes of Thai” recipes

Kitchen Confidence Rating Scale: Budget Rating Scale: 6 servings1/3 cup chopped cashews or peanuts 2 unripe mangos 1/3 cup chopped fresh coriander 1/3 cup chopped mint 2 tablespoons...
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Kitchen Confidence Rating Scale: Budget Rating Scale: 3 or 4 ripe bananas 1 cup coconut milk 1 teaspoon vanilla (or pandanus leaf if you want ‘authentic’) 2 tablespoons brown sugar...
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Kitchen Confidence Rating Scale: Budget Rating Scale: Serves 81 (1/2 lb.) package rice noodles* (thin, flat linguini-like noodles, available at most Asian grocery stores as are all of the...
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Kitchen Confidence Rating Scale: Budget Rating Scale: 2 cloves garlic, minced Pinch sea salt 2 teaspoon black peppercorns 2 tablespoons coriander root – about 1/12 inch* 3 tablespoons...
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Preparing your ingredients does take time – lots of slicing, dicing and chopping! But…but, it’s worth every second of chopping for him as you’ll find out once you taste these delicious spring...
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“Delicious Tastes of Thai” playlist

Some music to get you in the mood!
(Click printer icon to print this shopping list)

“Delicious Tastes of Thai” menu shopping list

BEGIN: Hand-rolled Cold Rice Paper Spring Rolls with Peanut Dipping Sauce, Lemon Lime Dipping Sauce, Chili Sauce, Hoisin Sauce

  • Package of Rice Paper
  • Iceberg Lettuce (cut into quarters and separated into pieces)
  • Baby Carrots
  • Cucumber
  • Red Pepper
  • Green Onion
  • Celery
  • Bean Sprouts (wash well, rinse, strain and enjoy…can spoil quickly, so eat well within expiry date)
  • Coriander
  • Mint
  • Basil
  • Cooked shrimp (leave whole)
  • Chicken (pre-boil, then slice the chicken to retain moisture, approx. 1 inch strips)

Lemon Lime Dipping Sauce:

  • 1 whole lemon – zested and juice (equivalent of ½ cup)
  • 1 whole lime – zested and juice (equivalent of ¼ cup)
  • 1 ½ tablespoon fish sauce
  • ½ cup water
  • 1 tablespoon garlic, chopped finely
  • 1/3 cup sugar
  • 1 tablespoon peanuts, roasted and finely chopped
  • 1 teaspoon coriander, chopped
  • 1 teaspoon red pepper, finely chopped

Authentic Thai Peanut Dipping Sauce:

  • 1 cup light coconut milk (use regular coconut milk to make it even more decadent)
  • 2 tablespoons Thai red curry paste
  • 6 tablespoons peanut butter (creamy or chunky, your preference)
  • ¼ teaspoon sea salt (or more to taste)
  • 1/8 cup sugar (or more to taste)
  • 1 tablespoons white vinegar (cider or rice vinegar work well)
  • ¼ cup water
  • chopped peanuts (optional)

Cilantro-Lime Dipping Sauce:

  • 1 Lime Zested
  • 2 Limes Juiced
  • 2 tablespoons Rice Wine Vinegar
  • 1 tablespoon Chopped Cilantro
  • 1 teaspoon sugar

Sweet Chili Dipping Sauce:

  • 1/8 c white vinegar
  • ½ tsp hoisin sauce
  • 1 dash red hot chili peppers (dried)
  • ¼ c brown sugar

FOLLOW: Thai Grilled Chicken

  • 2 cloves garlic, minced
  • Pinch sea salt
  • 2 teaspoon black peppercorns
  • 2 tablespoons coriander root – about 1/12 inch*
  • 3 tablespoons Thai fish sauce
  • 1 cup canned high fat coconut milk
  • 3 pounds (1.5 kg) chicken breasts (boneless/skinless)

FOLLOW: Green Mango Salad

  • 1/3 cup chopped cashews or peanuts
  • 2 unripe mangos
  • 1/3 cup chopped fresh coriander
  • 1/3 cup chopped mint
  • 2 tablespoons lime juice
  • 4 teaspoon granulated sugar
  • 4 teaspoon fish sauce
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon Asian chili sauce or hot pepper sauce
  • 1 sweet red pepper, thinly sliced
  • 1/2 cup thinly sliced red onions

FOLLOW: Authentic Pad Thai Noodles:

  • 1 (1/2 lb) package rice noodles (thin, flat linguini-like noodles, available at most Asian grocery stores)
  • 6 tablespoons fish sauce (available at most Asian grocery stores)
  • 1 tablespoon tamarind paste + 6 tablespoons water (if you don’t have tamarind paste then use 4 tablespoons ketchup + 2 tablespoons Worcestershire sauce)
  • 3 teaspoons chili-garlic sauce (sambal oelek) (start off with 2 teaspoons, add more if you like your noodles spicy)
  • 4 tablespoons brown sugar
  • 2 tablespoons grape seed or peanut oil
  • 6 garlic cloves, minced
  • 1/2 teaspoon red pepper flakes (if you like it hot)
  • 3 eggs, beaten
  • 2 cups bean sprouts
  • 2 spring onions, sliced
  • 1 cup chopped fresh cilantro
  • 1/4 cup coarsely chopped roasted peanuts, for garnish
  • 3 limes, sliced for garnish

FINISH: Bananas in Coconut Milk.

  • 3 or 4 ripe bananas
  • 1 cup coconut milk
  • 1 teaspoon vanilla (or pandanus leaf if you want ‘authentic’)
  • 1 tablespoon brown sugar (or firm palm sugar if want ‘authentic’)
  • 1 tablespoon white sugar
  • Pinch of sea salt to taste