Green Papaya Salad
Som Tam Thai

Originally an Isan dish from the northeast, this healthy mixture of raw vegetables is now prepared by roadside vendors all over the country. Som Tam captures the essential flavors of Thailand: chili hot, redolent with garlic and fish sauce, and sour with lime juice. The basic ingredient, unripe papaya, contrasts in texture with crunchy raw beans and peanuts. If unripe papaya is not available, very thinly sliced cabbage may be substituted.

2-5 bird's-eye chilies

2 tablespoons unsalted roasted peanuts or cashew nuts

1 tablespoon dried shrimp or prawns, soaked in warm water for 5 minutes and drained

5 cloves garlic

10 oz (300 g) unripe green papaya, peeled and shredded using a sharp knife or vegetable grater

¹/₂ cup (50 g) long beans or green beans, cut in ¹/₂-in (1-cm) pieces

6 ripe cherry tomatoes, quartered, or 1 large tomato, in wedges

3 tablespoons lime juice

1 tablespoon chopped palm sugar or dark brown sugar

1 tablespoon fish sauce

2 cups raw vegetables (cabbage, water spinach, broccoli, asparagus)

3 sprigs Thai basil (horapa)

1 Take the chilies, peanuts, dried shrimp and garlic and pound roughly in a mortar and pestle or process very briefly in a blender. The mixture should be coarse, not smooth.

2 Combine mixture in a bowl with the shredded papaya, beans and tomato Mix well and add the lime juice, palm sugar and fish sauce.

3 Serve accompanied by other raw vegetables (cabbage, water spinach, broccoli or asparagus) and sprigs of Thai basil. For a complete meal, add glutinous rice and Barbecued Chicken (page 84).

Note: Prepare the salad immediately before serving, otherwise the papaya will lose its firm texture.

Serves 4 Preparation time: 30 mins

Spicy Pomelo or Grapefruit Salad
Yam Som-O

Large round pomelos, the Asian equivalent of grapefruit, are generally bitter-sweet, and are eaten as a fruit as well as mixed with sour, spicy ingredients and shrimp or chicken to make a salad. A favorite Thai snack is to just dip segments of pomelo into whatever sauce happens to be available. This salad goes well with rice and other cooked dishes.

1 pomelo or 2 large grapefruits

2 tablespoons lime Juice

1 tablespoon fish sauce

1 tablespoon sugar

5 oz (150 g) boiled or grilled prawns or Shrimp, shells removed

2 cups (200 g) cooked chicken breast, shredded

2 tablespoons grated fresh or dried unsweetened coconut

¹/₂-1 tablespoon dried shrimp or prawns, soaked in warm water for 5 minutes and drained, lightly pounded or processed

1 dried chili, seeded and chopped

¹/₄ cup (60 ml) coconut cream (optional)

1 Peel the pomelo and shred the flesh, removing the seeds. (If using grapefruit, peel and section, removing all the skins.)

2 Place the lime juice, fish sauce and sugar in a bowl and stir well to dissolve the sugar. Then add the prawns or shrimp, chicken and grated coconut. Mix well.

3 Add the pomelo or grapefruit and grated coconut. Toss lightly.

4 Serve sprinkled with chopped dried shrimp and chili, and drizzled with a little coconut cream, if using.

Note: If you are using grapefruit, it may be necessary to add extra sugar.

Serves 4 Preparation time: 17 mins
Cooking time: 12 mins

Glass Noodle Salad
Yam Woon Sen

4 oz (100 g) dried glass noodles (cellophane or bean thread noodles), soaked in warm water for 15 minutes, drained and cut into sections

1 chicken breast (12 oz/375 g), poached and shredded

1 tablespoon dried shrimps, soaked in warm water for 5 minutes, drained and lightly pounded or processed

¹/₂ stalk Chinese celery, chopped

¹/₂ carrot, coarsely grated

1/₄ cup thinly sliced red onion or shallots

1 cup (110 g) beansprouts, raw or lightly blanched 1 spring onion, chopped

1 sprig coriander leaves (cilantro), roughly chopped

1/₂ cup (10 g) fresh mint leaves

3 tablespoons fresh lime juice

3 tablespoons fish sauce

1-2 chillies, seeded and coarsely chopped or pounded

2 tablespoons chopped roasted peanuts

1 Blanch the glass noodles, remove from the saucepan, and rinse under cold water until cool. Drain thoroughly.

2 Place the noodles in a mixing bowl. Add the remaining ingredients except the peanuts. Stir to combine well. Arrange on a serving platter and garnish with the peanuts.

Serves 4 Preparation time: 20
mins Cooking time: 15 mins

Grilled Beef Salad
Yum Nua

This salad is an ideal way to use up any leftover roast or grilled beef. Lamb may also be substituted for a delightful variation on this classic dish. Lettuce is often added to this dish although in Thailand it is often served mainly with cucumber, Chinese celery and herbs (mint and coriander leaves).

1 lb (450 g) beef sirloin or leftover roast or steak

1 tablespoon uncooked long grain or jasmine rice

¹/₂ cup sliced cucumber

¹/₂ cup sliced Chinese celery

1 large tomato or 6 cherry tomatoes, sliced

5-7 shallots, thinly sliced

¹/₂ cup mint and coriander leaves (cilantro) to garnish

Small head of lettuce (optional), washed and torn

Dressing

2 tablespoons lime juice

1 tablespoon fish sauce

3 teaspoons sugar

¹/₂ teaspoon crushed dried chilies or ground red pepper

1 If using uncooked beef fillet, sear, chargrill or roast the beef to taste, then slice thinly and set aside.

2 Dry roast the rice grains in a wok or pan over medium heat until lightly browned. Remove from the pan and grind the roasted rice lightly in a mortar and pestle or blender. Set aside.

3 Mix all the Dressing ingredients in a large mixing bowl. Add the sliced beef, cucumber, Chinese celery, tomato wedges and shallots to the bowl and toss to coat. Add the lettuce (if using) and toss again.

4 Transfer to a serving dish and serve garnished with the roasted rice, mint and coriander leaves (cilantro).

Serves 4 Preparation time 20 mins
Cooking time: 10 mins

Chicken Salad with Vegetables
Lab Gai

This dish makes a wonderfully healthy dish because it is made without oil and eaten with raw vegetables and herbs (and rice). It may be served with a chili sauce like Nam Jim (page 22).

10 oz (300 g) ground chicken

3 cloves garlic, finely chopped

1/4 cup (60 ml) fresh lime or lemon juice

1¹/₂ tablespoons fish sauce

2 tablespoons uncooked long grain or jasmine rice

2-3 bird's-eye chillies, minced

1 medium onion, thinly sliced

2 spring onions, chopped

2 sprigs coriander leaves (cilantro), finely chopped

1 cup (20 g) fresh mint leaves

An assortment of lettuce leaves, cabbage, fresh Thai basil (horapa), cucumber and long beans or green beans

1 Dry roast the rice grains in a wok or pan over medium heat until lightly browned. Remove from the pan and grind the roasted rice lightly in a mortar and pestle or blender. Set aside.

2 Cook the meat and garlic without oil in a non-stick wok or frying pan over medium heat until the meat turns white. Remove from the heat to cool.

3 Add the lime juice, fish sauce and salt, stirring to mix well. Stir in the rice powder, minced chillies, onion, scallion, cilantro and mint leaves.

4 Arrange the chicken mixture on a serving platter and surround the chicken with raw vegetables and herbs, as desired.

Serves 4-6 Preparation time: 10 mins
Cooking time: 15 mins

Chinese Broccoli with Crispy Pork or Bacon
Kana Moo Grob

Vegetables are frequently cooked with a little meat, poultry or seafood to add flavor and a contrasting texture. Chinese broccoli or kale, known in Thailand by its Chinese name, kailan, is enjoyed for its crunchy stems. If this vegetable is not available, try using broccoli stems instead.

10 oz (300 g) Chinese broccoli (kailan) or broccoli stems

3 tablespoons oil

1 tablespoon minced garlic

4 tablespoons oyster sauce

1/₄ teaspoon salt

¹/₄ teaspoon ground white pepper

1 teaspoon sugar

¹/₂ cup (125 ml) Thai Chicken Stock (page 22) or water

5 oz (150 g) crispy roasted pork or bacon, sliced into bite-sized pieces

1 Discard the leaves and tough bottom part of the broccoli stems. Peel the skin off the tender stems and discard. Cut stems in 2 to 3-in (5 to 8-cm) lengths.

2 Heat the oil in a wok. When it is very hot, fry the garlic until fragrant, about 1 minute, then add the broccoli and stir-fry for 5-6 minutes. Add all the seasonings and stock. Add the crispy pork and stir-fry to heat through. Do not overcook.

3 Serve immediately.

Note: Roasted pork with a layer of meat, a thin layer of fat and crisp, golden-brown skin, contrasts beautifully in taste and texture with the broccoli. Although unconventional, thick slices of crisp fried bacon make an excellent substitute. One lb of bacon, cooked until crisp, will yield approximately 5 oz (150 g) of cooked meat.

Serves 4 Preparation time: 10 mins
Cooking time: 15 mins

Stir-fried Mixed Vegetables
Pad Pak Ruam Mit

This method of cooking vegetables can be used for individual vegetables, such as Chinese broccoli, or almost any combination of vegetables depending on availability and preference.

8 oz (225 g ) Chinese broccoli (kailan) or broccoli stems

3-4 cabbage leaves, sliced

¹/₂ cup (100 g) sliced carrots

¹/₂ cup (100 g) cauliflower florets

¹/₂ cup (50 g) snow peas

¹/₂ cup (50 g) baby sweet corn

2 tablespoons oil

3 tablespoons minced garlic

5 fresh shiitake or Chinese mushrooms, stems removed and sliced

1/₂ cup (125 ml) Thai Chicken Stock (page 22) or water

3 tablespoons oyster sauce

¹/₂ tablespoon soy sauce

¹/₂ teaspoon black soy sauce

1 tablespoon fish sauce

Dash of rice wine, sherry or sake

¹/₂ teaspoon ground white pepper

¹/₂ teaspoon sugar

1 Heat a wok until lightly smoking and add the oil. When hot, add the garlic and stir well for 1 minute, or until fragrant. Add mushrooms and stir-fry for 1 minute.

2 Add the vegetables and chicken stock or water to the wok and stir-fry for about 8-10 minutes until just cooked; the vegetables should still be slightly crisp. Add the oyster, soy and fish sauces and wine, then sprinkle with pepper and sugar. Mix well and cook for 1 minute.

3 Serve accompanied by rice.

Note: Use maximum heat to stir fry the vegetables to ensure the right texture and flavor. If using dried Chinese mushrooms, soak in warm water for 15 minutes before slicing.

Serves 6-8 Preparation time: 20 mins
Cooking time: 7 mins

Stir-fried Water Spinach
Pak Bung Fai Dlaeng

2 tablespoons oil

3 garlic cloves, peeled and crushed

1 long red chili, thinly sliced

1 tablespoon salted fermented bean sauce (tao jiew)

12 oz (350 g) water spinach, washed well to remove grit and torn into sections

2 teaspoons sugar

1 tablespoon soy sauce

2 teaspoons fish sauce

1 Heat a wok until very hot then add the oil. When oil is hot, add garlic and stir-fry until fragrant, about 1 minute. Add the chili and fermented bean sauce and stir-fry until bean sauce is evenly mixed.

2 Add the water spinach, sugar, soy sauce and fish sauce. Stir-fry until the spinach is just wilted, 2-3 minutes. Transfer to a plate and serve hot.

Note: It is important to measure out all the sauces before cooking, as this dish cooks very fast.

Serves 4 Preparation time: 10 mins
Cooking time: 5 mins

Stir-fried Asparagus with Shrimp
Pat Nor Mai Farang

2 tablespoons oil

3 cloves garlic, peeled and minced

10 oz (300 g) young asparagus, cut into bite-sized lengths

5 oz (150 g) shrimp, peeled and deveined, tails intact

1 teaspoon soy sauce

2 teaspoons oyster sauce

1 teaspoon fish sauce

¹/₄ teaspoon sugar

¹/₂ cup Thai Chicken Stock (page 22)

1 teaspoon cornstarch mixed in 2 tablespoons water

¹/₄ teaspoon ground white pepper

1 Heat a wok until very hot then add the oil. When oil is hot, add garlic and stir-fry until fragrant, about 1 minute. Add asparagus and shrimp and stir-fry until asparagus is just tender and shrimp turn pink, 3-4 minutes.

2 Add soy sauce, oyster sauce, fish sauce and sugar Stir-fry then add Thai Chicken Stock and cornstarch mixture and simmer for 1 minute.

3 Transfer to a plate, sprinkle with pepper and serve hot.

Note: It is important to measure out all the sauces before cooking, as this dish cooks very fast.

Serves 6 Preparation time 10 mins
Cooking time: 5 mins