Shredded Chicken Salad

1½ cups (375 ml) water

¼ teaspoon salt

2 skinless chicken breasts (10 oz/300 gin total)

10 oz (300 g) cabbage, thinly sliced

½ cup (50 g) grated carrot

1 cup (40 g) fresh mint leaves, thinly sliced

3 tablespoons thinly sliced Thai basil leaves (horapa)

3 tablespoons crushed roasted unsalted peanuts

Sprigs of coriander leaves (cilantro)

2 tablespoons thinly sliced spring onion (scallion)

Crispy Fried Shallots (see note)

Dressing

1 tablespoon minced red chili

1 tablespoon minced garlic

2 tablespoons sugar

3 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce

1 Combine the Dressing ingredients in a bowl and mix well. Set aside.

2 Bring the water and salt to a boil in a saucepan or small pot over medium heat, and poach the chicken for about 15 minutes until cooked. Remove and set aside to cool. Shred the chicken along the grain into long thin strips.

3 Combine the chicken strips, cabbage, carrot, mint and basil in a mixing bowl and gently toss to mix well, adding the Dressing a little at a time.

4 Transfer the salad to a serving platter and sprinkle the peanuts on top. Serve immediately, garnished with coriander leaves (cilantro), green onion and Crispy Fried Shallots.

To make the Crispy Fried Shallots, thinly slice several shallots as desired and stir-fry in hot oil over low heat for 1 to 2 minutes, stirring constantly, until golden brown and crispy Remove and drain on paper towels.

Serves 4 to 6
Preparation time: 35 mins
Cooking time: 15 mins

Grilled Beef Salad (Yum Nua)

8 oz (250 g) lean sirloin or tenderloin, lightly grilled or pan-fried until medium done, then sliced into thin pieces

4 tablespoons fresh mint leaves

1 spring onion (scallion), minced

Few sprigs coriander leaves (cilantro), minced

1 medium onion, thinly sliced

10 lettuce leaves, torn into pieces to yield about 2 cups

1 stalk celery, thinly sliced

1 small cucumber, thinly sliced

1 medium tomato, cut into wedges

2 tablespoons Roasted Rice Powder (page 68)

Thai Chili Paste (nam prik pao), for dipping (see below)

Dressing

3 tablespoons freshly squeezed lime or lemon juice

2 tablespoons fish sauce

1 teaspoon minced red chili

½ teaspoon salt

1 teaspoon sugar

3 cloves garlic, minced

1 Mix all the Dressing ingredients in a serving bowl and set aside.

2 Combine all the other ingredients in a large bowl and toss thoroughly to mix well. Transfer to a serving platter and serve with Thai Chili Paste (if desired) and the bowl of Dressing on the side.

Serves 4 to 6
Preparation time: 30 mins

Thai Chili Paste (Nam Prik Pao)

1 cup (200 g) thinly sliced red shallots, deep-fried

½ cup (100 g) thinly sliced garlic, deep-fried

½ cup (60 g) dried shrimp, rinsed and dried, deep-fried

½ cup (10 g) dried red chilies (about 10 dried chilies), deseeded, deep-fried

3 slices fresh galangal root, deep-fried

¼ teaspoon shrimp paste

¼ cup (45 g) palm sugar or dark brown sugar

2 tabelspoons tamarind juice (page 7)

2 tablespoons fish sauce

Makes 1 cup
Preparation time: 30 mins
Cooking time: 15 minutes

1 Grind the shallots, garlic, dried shrimp, chilies, galangal and shrimp paste to a smooth paste in a food processor. Transfer to a saucepan.

2 Bring the ground paste to a boil over medium heat, seasoning with the palm sugar, tamarind juice and fish sauce. Reduce the heat to low and simmer uncovered, stirring regularly, until the chili paste is thick, 3 to 5 minutes. Remove from the heat.

Spicy Squid Salad

(Yum Pia Muk)

1 lb (500 g) fresh medium squids, skinned and cleaned

1 cup (250 ml) water

1 small onion, cut into segments

1 small tomato, cut into wedges

1 spring onion (scallion), cut into lengths

Few sprigs coriander leaves (cilantro), minced

½ cup (20 g) fresh mint leaves

3 large lettuce leaves

Dressing

3 finger-length red chilies, deseeded and minced

2 cloves garlic, minced

4 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce

1 teaspoon sugar

½ teaspoon salt

1 tablespoon Sriracha sauce (Thai hot chili sauce)

1 Rinse each squid thoroughly, detaching and discarding the head. Remove the cartilage in the center of the tentacles. Make a lengthwise cut along each body sac. Open up and rinse the in side well. Score the flesh by making diagonal criss-cross slits across the surface and slice into bite-sized pieces. This allows the squid to cook very quickly.

2 Bring the water to a boil in a saucepan over medium heat and poach the squid pieces until just cooked, 1 to 2 minutes. Do not overcook. Remove from the heat.

3 Combine the Dressing ingredients in a bowl and mix well. Set aside.

4 Combine the squid pieces, onion, tomato, spring onion, coriander (cilantro) and mint leaves in a large bowl, and toss thoroughly, adding the Dressing a little at a time, until well blended.

5 Line a serving platter with the lettuce leaves and top with the squid salad. Serve immediately.

Serves 4 to 6
Preparation time: 20 mins
Cooking time: 2 mins

Green Papaya Salad with Dried Shrimp

(Som Tam)

1 medium green papaya (about 1½ lbs/700 g), peeled and thinly sliced to yield about 4 cups

1 large ripe tomato, sliced into thin sections

2 tablespoons dried shrimp, soaked in warm water for 15 minutes to soften, drained and lightly pounded or ground in a blender

2 tablespoons diced fresh lime or lemon, deseeded with the rind

2 tablespoons ground roasted unsalted peanuts

Dressing

1 teaspoon black peppercorns

3 cloves garlic, minced

2 dried red chilies, soaked in warm water until soft, stems discarded, deseeded

1 tablespoon tamarind juice (page 7)

2 tablespoons freshly squeezed lime or lemon juice

3 tablespoons fish sauce

2 tablespoons shaved palm sugar or dark brown sugar

1 Prepare the Dressing first by grinding the black peppercorns in a mortar or blender until fine, then combine with the garlic and chilies, and grind to a smooth paste. Mix the ground mixture with all the other ingredients in a small saucepan and cook over low heat, stirring constantly, until the Dressing begins to boil, about 2 minutes. Remove from the heat and set aside to cool.

2 In a large bowl, combine the green papaya, tomato, dried shrimp and lime or lemon dice. Add the Dressing and toss thoroughly until all the Dressing is absorbed. Transfer to a serving platter and top with ground peanuts. Serve immediately.

A good substitute for green papaya is 5 cups of thinly sliced cabbage mixed with 1 cup of grated carrot.

Serves 4 to 6
Preparation time: 20 mins
Cooking time: 2 mins

Roast Duck and Green Mango Salad

(Yum Ped Yang)

½ large Chinese roast duck (about 2 lbs/1 kg)

2 in (5 cm) fresh young ginger root, peeled and cut into thin shreds

6 cloves garlic, minced

1 small green mango or 1½ green apple, peeled and cut into thin shreds

3 shallots, thinly sliced

4 tablespoons ground roasted unsalted peanuts

½ cup (20 g) fresh mint leaves

1 spring onion (scallion), thinly sliced

1 teaspoon minced red chili

3 kaffir lime leaves, sliced

Dressing

4 tablespoons freshly squeezed lime juice

1 tablespoon palm sugar or maple sugar

2 tablespoons fish sauce

1 Remove the roast duck meat from the bone and slice into thin pieces.

2 Combine the Dressing ingredients in a small bowl and stir until the sugar is dissolved.

3 Place the roast duck pieces and all the other ingredients on a serving platter. Add the Dressing a little at a time and toss thoroughly until well blended. Serve immediately.

Chinese roast ducks (page 72) are sold at any Chinese restaurant or grocery. These are the ducks you see hanging or hooked in a glass case—they are glazed with a sweet hoisin sauce.

Serves 4 to 6
Preparation time: 20 mins

Thai Chicken Salad

(Yum Gai)

2 cups (500 ml) water

¼ teaspoon salt

3 skinless chicken breasts (1 lb/500 g in total)

1 medium tomato, cut into wedges

1 medium red onion, sliced

1 small cucumber, thinly sliced

2 spring onions (scallions), cut into lengths

Few sprigs coriander leaves (cilantro), minced

2 tablespoons roasted unsalted peanuts (optional)

4 large lettuce leaves

Dressing

1 tablespoon sliced red chili or 1 teaspoon ground chili

3 tablespoons freshly squeezed lime juice

3 tablespoons fish sauce

1 teaspoon sugar

1 Bring the water and salt to a boil in a saucepan over medium heat and poach the chicken for about 15 minutes until cooked. Remove and set aside to cool. Shred the chicken along the grain into thin strips.

2 Combine the Dressing ingredients in a bowl and mix well.

3 In a large bowl, combine the chicken strips with the tomato, onion, cucumber slices, spring onions, coriander leaves (cilantro) and pea nuts. Pour the Dressing over and toss thoroughly to mix well.

4 Line a serving platter with the lettuce leaves and top with the salad. Serve immediately.

Serves 4 to 6
Preparation time: 30 mins
Cooking time: 15 mins

Fragrant Glass Noodle
Seafood Salad

1 small packet (2 oz/50 g) dried glass noodles (tang hoon)

8 oz (250 g) fresh shrimp, peeled and deveined

8 oz (250 g) fresh seafood (any combination of squid, fish, crabmeat or clams), cut into bite-sized pieces

2 tablespoons freshly squeezed lime juice

2 tablespoons fish sauce

2 tablespoons shaved palm sugar or dark brown sugar

2 bird's-eye chilies, sliced

3 cloves garlic, minced

3 spring onions (scallions), cut into lengths

5 stalks Chinese celery or Italian parsley, cut into lengths to yield 1 cup

8 large lettuce leaves

2 tablespoons ground roasted unsalted peanuts

1 Using a knife or kitchen shears, cut the dried glass noodles into thirds. Blanch in boiling water for about 30 seconds until tender. Drain in a colander and set aside.

2 Poach the shrimp and seafood in boiling water for about 1 minute until just cooked through, taking care not to overcook.

3 In a large bowl, combine the lime juice, fish sauce, palm sugar, chilies and garlic, and mix well. Add the glass noodles, all the seafood, spring onions and celery and toss tho roughly until all the dressing is absorbed.

4 Line a serving platter with the lettuce leaves and arrange the salad on top. Garnish with ground peanuts and serve.

Serves 4
Preparation time: 30 mins
Cooking time: 10 mins

Winged Bean Salad

(Yum Tua Phu)

1 lb (500 g) winged beans or green beans, thinly sliced

½ cup (125 ml) thick coconut milk

6 to 8 lettuce leaves

4 tablespoons Roasted Grated Coconut (see note)

4 tablespoons coarsely ground roasted unsalted peanuts

¼ cup (20 g) Crispy Fried Shallots (page 28)

Dressing

4 tablespoons freshly squeezed lime juice

3 tablespoons palm sugar or dark brown sugar

3 tablespoons fish sauce

2 tablespoons Thai Chili Paste (nom prik pao) (page 30)

1 Blanch the wing beans or green beans in a pot of boiling water until tender, 30 seconds to 1 minute. Remove from the heat, pour through a strainer and rinse with cold water, then drain well. Transfer to a mixing bowl.

2 Heat the coconut milk in a saucepan over medium heat until warmed through, 1 to 2 minutes.

3 Combine the Dressing ingredients in a small bowl and stir until the sugar is dissolved. Pour the Dressing over the wing beans or green beans and toss until well combined. Transfer to a serving platter lined with the lettuce leaves, spread the warm coconut milk over the salad and top with Roasted Grated Coconut, peanuts and Crispy Fried Shallots. Serve immediately.

To make the Roasted Grated Coconut, dry-fry the required amount of freshly grated coconut in a skillet over low heat for about 5 minutes, stirring constantly to get an even browning. Alternatively, roast on a baking tray in an oven at 350°F (175°C) for 70 to 75 minutes. If you cannot find freshly grated coconut, replace with unsweetened dessicated coconut.

Serves 4 to 6
Preparation time: 10 mins
Cooking time: 10 mins

Thai Rice Salad (Khao Yam)

2 cups (7 oz/200 g) Roasted Grated Coconut (page 43)

2 cups (400 g) cooked Thai jasmine rice (or other long-grain rice)

1 cup (200 g) peeled and crumbled pomelo or grapefruit flesh

7 oz (200 g) green beans, thinly sliced

1 small cucumber, cut into thin shreds to yield about 1 cup

2 cups (100 g) beansprouts, tops and tails removed

½ cup (100 g) dried shrimp, soaked in warm water for 15 minutes to soften, drained and lightly pounded or ground in a blender

2 finger-length red chilies, deseeded and sliced

8 kaffir lime leaves, sliced into fine shreds

2 limes or lemons, quartered, to serve

Dressing

1½ cups (375 ml) water

½ cup (125 ml) fish sauce

½ cup (90 g) shaved palm sugar or dark brown sugar

5 shallots, thinly sliced

1 stalk lemongrass, thick bottom part only, outer layers discarded, inner part bruised

1 in (2½ cm) fresh galangal root, peeled and sliced

1 tablespoon soy sauce

3 kaffir lime leaves, torn into small pieces

1 Bring the Dressing ingredients to a boil in a saucepan over medium heat. Reduce the heat to low and simmer uncovered for 15 minutes, then remove from the heat.

2 On a serving platter, combine the Roasted Grated Coconut, rice, pomelo or grapefruit, green beans, cucumber, beansprouts, dried shrimp, chilies and kaffir lime leaves. Add the Dressing a little at a time and toss until well combined.

3 Serve the salad with the lime wedges.

Serves 6 to 8
Preparation time: 20 mins
Cooking time: 20 mins