One of the Thai dessert that very easy to prepare but the test is amazing yummy is an absolute must try.
Ingredients

1. 1 cup Thai sticky rice.
2. 1 3/4 cups water
3. 1-2 ripe mangos, cut into bite-size pieces
4. 1/4 cup + 1 Tbsp. brown sugar
5. 1 can good-quality coconut milk
6. 1/4 tsp. + pinch of salt

Instruction

1. Soak the sticky rice in 1 cup water for 20 minutes, or up to 1 hour.
2. The sticky rice can be steamed or made in a pot. To make it in a pot, do not drain. Add 3/4 cup (more) water to the rice, plus 1/4 can coconut milk, 1/4 tsp. salt, 1 tsp. coconut flavoring, and 1 Tbsp. brown sugar. Stir this into the rice, lifting any rice grains that have stuck to the bottom of the pot.
3. Bring to a gentle boil, then partially cover with a lid. Turn the heat down to medium-low.
   
4. Allow to simmer for 20 minutes, or until the water has been absorbed by the rice. Remove the pot from the heat, place the lid on tight, and leave to "steam" cook for 5-10 minutes.
5. Make sauce and serve the dessert right away, or store the rice (covered) in the refrigerator until you're ready to use it.
6. To make the sauce, warm the rest of the can of coconut milk together with 1/4 cup sugar, a pinch of salt, 1 tsp. over medium heat (5 minutes).
7. Place scoops of the sticky rice in bowls. Ladle a generous amount of warm coconut sauce over the rice. Add slices/pieces of ripe fresh mango.
8. serve.

Another way you can try to cook sticky rice by Microwave oven :

Soak the sticky rice for 10 minutes in warm water in a bowl. The water level should be just above the rice, which comes out to be 1 cup of rice and a little over 1 cup of water (about 10% more).Cover the bowl with a dish and cook in microwave for at full power 3 minutes.
Bring the rice out of microwave oven and stir the rice around to move the rice from the top to the bottom. You will notice that some of the rice is translucent or cooked and some still has white center or the uncooked portion.

Put it back to microwave oven and heat it up again for another 3 minutes. Check and see if it is done. When cooked, all the rice should be translucent. If it needs more cooking, I recommend heating up and checking every 3 minutes or so. How long it takes to cook really depends on your microwave oven.

The dish combines the four main tastes of Thai cuisine: sour lime, hot chile, salty fish sauce, and sweetness added by palm sugar.

Som tam is often served with sticky rice and chiken or pork. It is also sometimes served over rice noodles and raw vegetables to mitigate the spiciness of the dish.

Ingredients.

• 1 medium dark green papaya
• 4 garlic cloves
• 6 green Thai chilies
• 2 tomatoes, cut into wedges
• 1/2 cup chopped green beans, in 1-in (2.5-cm) pieces
• 2 tablespoons anchovy sauce
• 1/2 teaspoon sauce
• 1/4 cup (2 fl oz/60 ml) lime juice or tamarind juice

Howto cook.

1. Peel the papaya and rinse with running water to remove the acid. Remove the seeds and shred the papaya with a grater. Set aside.
2. Place the garlic cloves and the chilies in a mortar and mash with a pestle until crushed into chunks. Place the papaya and the remaining ingredients in the mortar and gently combine all ingredients by mixing with the pestle and a spoon. Serve cold.

Pad Thai is one of the best-known Thai dishes, and is very popular in Thai restaurants in the United States and Australia.

Ingredients:

1. 8 large garlic cloves - peeled and minced
   
2. 3 large eggs - lightly beaten
3. 1 large limes - cut into 6 wedges
4. 1/3 c. roasted peanuts - chopped
5. 1 bunch scallions - thinly sliced crosswise
6. 1/3 c. golden brown sugars
7. 1/3 c. peanut oil
8. 1 lb. large shrimp - peeled and deveined
9. 1/4 c. white vinegar
10. 1/2 bunch freshly chopped cilantro leaves
11. 3/4 lb. porks tenderloin - cut into 1-inch-long thin strips
12. 2 c. bean sprouts
13. 1 tsp. red pepper flakes
14. 1/4 c. fish sauce1
    
15. 1/2 lbs. flat rice noodles

Instruction

1. Bring a large pot of water to a boil and then remove from the heat. Add the noodles to the pot and let soak for 12 to 15 minutes until the noodles are soft.

2. Thoroughly mix together the vinegar, sugar, fish sauce and ketchup. Drain the noodles.

3. Place a large wok over medium-high heat. When the wok is hot, add the oil and heat for 15 seconds.

4. Add the garlic and stir constantly for a few seconds. Add the shrimp and pork and stir-fry for one minute.

5. Stir in the sauce and bring to a boil. Place the noodles in the wok and toss to coat well.

6. Cook until most of the sauce has been absorbed by the noodles. Make a hole in the center of the wok, add the eggs and let cook, without stirring, for 15 seconds.

7. After 15 seconds, stir-fry until the eggs are cooked and well distributed throughout the noodles. Add the red pepper flakes and scallions and stir-fry for another 2 minutes.

8. Remove the wok from the heat and stir in the peanuts and bean sprouts. Serve garnished with cilantro and lime wedges.

You also do a vegetarian Pad Thai by leave out the meat and add some cubes of tofu instead.

Moo Ma Nao : Boiled Pork with Lime,Garlic and Chili Sauce.
The dish often found serve for eaten with alcoholic drinks. And alway serve with a fresh freeze Chinese kale or cabbage.

Ingredients
1/2 lb pork
3 stalks Chinese kale or a head of cabbage
1 lime, cut into thin slices
3 tablespoons fish sauce
3 tablespoons lime juice
1 tablespoon fresh garlic, finely chopped (use more if desired)
1 tablespoon fresh Thai chile peppers, finely chopped
1 tablespoon parsely root, finely chopped
1 teaspoon sugar

How to cook

1. cut the pork into thin slices
2. ฺboile pork over medium-high heat until done
3. Remove leaves from the Chinese kale or cabbage, and cut the stems into 1 inch pieces.
4. Prepare lime slices and set aside.
5. Transfer pork to a serving plate.
6. Mix all remaining ingredients in the bowl.
7. And pour the mixture over the pork.
8. Garnish with kale and lime slices.

Just it !

Ingredients

• 300 g. sliced chicken thigh
• 1 1/2 tablespoon soy sauce
• 2 tablespoons oyster sauce
• 1/3 cup roasted cashew nuts
• 2 spring onions, chopped
• 3 cloves garlic, minced
• 1/4 onion, cut into small cubes
• 4 dried chillies, chopped
• 1 teaspoon seasoning soy sauce
• 1 tablespoon sugar
• 1 tablespoon cooking wine
• 2 tablespoons vegetable oil

How to cook

1. Heat oil in a wok over medium heat. When oil is hot, add minced garlic, chop onion, and dried chillies, and fry until fragrant.

2. Then, add chicken, and season with soy sauce, oyster sauce, and sugar.

3. Stir-fry until all ingredients mix thoroughly and chicken is cooked, then add cooking wine, roasted cashew nuts, and spring onion. Stir quickly for 1-2 minutes, then remove from heat.

4. Transfer stir-fried chicken and cashew nuts to a serving dish, and serve immediately.

Ingredients
# 1 catfish (or any meaty white fish) weight 400-500 grams
# 3 tablespoons fish sauce
# 4 tablespoons lime juice
# 1 tablespoon sugar
# 5-10 chilies, chopped
# 1/4 cup shallot, sliced
# 1 mango, julienned (or sour green apple)
# 1/4 cup fried cashew nuts, or peanut
# coriander leaves (for garnishing)

How to cook

1. Roast the fish in an oven (at 450f) until cooked. Remove from oven and wait until cool. Then use a fork to fluff the cooked fish meat.

2. Heat oil in a wok over medium heat. Wait until hot then fry the fluffed meat in batches until golden. Remove and drain. Transfer to a serving plate.

3. In a medium-sized bowl, add fish sauce, lime juice, sugar, chilies, shallots and mango. Stir until all ingredients mixed well. You can adjust the taste according to your desired one, but the original taste should be sour, hot, and salty, with a slight sweetness at the end.

4. Before serving, sprinkle fried cashew nuts and coriander leaves on top of crispy fish. You can pour in the salad over fried fish and serve immediately.

5. Or you can serve by putting the crispy fish on a plate and serve the salad mixture in another dipping sauce bowl.

Tom kha gai is a soup in Thai Cuisine made with coconut milk andgalangal.

There are other versions made with seafood, mushroom, and tofu.

Ingredients.

• 2-3 pcs fresh or dried galangal slices
• 2 pcs of fresh lemon grass stalks
• 1 clove of garlic
• A pinch of tamarind paste
• 3-4 Fresh chilis (depending on how spicy you you like it)
• Fish sauce to taste (Golden Boy Brand is preferable)
• Thin soy sauce, optional (Dragonfly Brand if is preferable)
• 1/2 lb. Chicken
• 13.5oz Can of coconunt milk

How to cook.

1. Boil galangal, lemon grass, garlic and tamarind in 1 cup of water for 2-3 minutes to bring out the flavor.
2. Cut 1/2 lb. chicken (thighs are nice or breast) into approx. 2 inch pieces (best if you cut through the bone with a sharp cleaver, but also you can use boneless meat. Note: The bones give a richer flavor.)
3. Add chicken to the boiling water and boil for another 8 minutes until cooked through.
4. Add 13.5oz can coconut milk. Bring to the boil again and boil for another 3 minutes.
5. Add 1 tablespoon of Thai fish sauce (”Nam Pla”), 1 tablespoon Thai thin soy sauce, 2 slices of white onion. And if desired garnish with 3-4 pcs of Thai fresh chiles (”prik kee noo”). Bring to the boil for one minute.
6. Remove from heat and serve over jasmine rice. Add fish sauce to taste. If fish sauce is not available sea salt is also very good.

The name “green” curry derives from the color of the dish. Green curry paste is made by pounding in a mortargreen chillies, shallots, garlic, galangal, fresh turmeric, shrimp paste and salt. Thai green curry can be made with meat, duck, chicken, fish or vegetables and is usually eaten as an accompaniment to rice or Thai round rice noodles.

Ingredients:

• 500g skinless, boneless chicken (in bite sized pieces)
• 1 tablespoon Vegetable oil
• 2 tablespoons Green curry paste
• 1 tablespoon Palm sugar
• 1-2 stalks Thai Lemongrass
• 6-8 Fresh Kaffir lime leaves torn into pieces
• 200g Thai Eggplant
• 400ml (1 can) Coconut milk
• 2 tablespoon of Thai fish sauce
• Small handful of Thai Coriander, roughly chopped
• Thai Basil and Thai Red Chillies(optional)

How to cook.

1. Cut the chicken up into smallish bite size pieces.
2. Heat the oil in a wok or large frying pan. Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass.
3. Add the coconut milk slowly, and continue to stir while cooking until a thin film of oil appears on the surface.
4. Reduce the heat slightly and stir in the chicken and other ingredients except the eggplant. Bring to a boil and cook until the chicken begins to change colour. Adjust the flavours to suit yourself.
5. When it is at a boil again add the eggplant and continue till the chicken is cooked through.
6. The curry is now best left to sit for a few minutes so the sauce becomes creamier. You will also taste the true flavours of the curry paste ingredients when it’s slightly cooler.
7. Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.

Pla Nueng Ma Naw is one of my favorite spicy and sour Thai food. It tastes hot and sour by chilli, lime, and sliced garlic.

Ingredients
1 fish (any meaty white fish) weight 400-500 grams

2 scallions, cut into 1″ long

3-5 chilies, chopped

6 cloves garlic, chopped

2 tablespoons fish sauce

4 tablespoons lime juice

1/2 cup chicken stock

coriander leaves (for garnishing)

Preparations
1. Clean and score the fish at an angle all the way to the bones on both sides to help it cook faster. Set fish on a heat-proof plate which is able to put in a steamer.

2. Heat water in a steamer until boiling. Then put the prepared fish in the steamer and leave it for 10-15 minutes.

3. In a medium-sized bowl, add chicken stock, chilies, garlic, fish sauce and scallions. Stir until mixed well.

4. Remove the steamed fish from the steamer, then pour the prepared sauce over the fish and garnish with coriander leaves. Serve immediately with hot steamed rice.

Massaman curry is a muslim dish It is most commonly made with beef, but can also be made with duck, chicken, pork, or tofu.

ingredians

• 1 bowl of coconut milk
• 500 g. of beef or chicken or anything you want.
• 200g of potatoes
• 5-6 pieces of red onions
• 400 g. massaman chili paste
• 5-6 pieces of dry red chilies
• 2 table spoons of palm sugar
• 2 table spoons of fish sauce
• Cumin seeds, bay leaves, Cardamom

How to cook

prepare coconut milk sauce

1. Heat a small amount of coconut milk in a frying pan and add some massaman paste. Stir the paste into the coconut milk
2. Stir in the paste untill the colour of coconut milk turn to a brown / orange colour.
3. add the beif to the paste mix and stir in so the beef slightly cooks.

Prepare soup

1. Prepare a large pan with roughly two cans of coconut milk.
2. Slowly add the beef from the frying pan in to a coconut soup.
3. Take some of the coconut milk from the pan and add it to the same frying pan add the herbs and Stir for 3 minutes.
4. Add the red onions in to the herbs mix.

Finish it

1. Put the mix in to the large pan with the beef and coconut soup.
2. add two table spoons of palm sugar or one of regular sugar.
3. add two table spoons of fish sauce.
4. add potatoes.
5. Leave all the ingredients to simmer through for about 30 minutes allows the coconut milk to reduce and for the chicken to cook through.
6. Serve.

You can find Masaman curry in Thai ingredient store or asian store, but if you can't or want to prepare it your self I found a good article about how to do this :

How to prepare Masaman curry your self.

Ingredients

• 3 large dried red chilies, seeded and soaked
• 5 roasted shallots
• 2 bulbs roasted garlic
• 1 tsp roasted sliced galangal
• 1 tbsp roasted sliced lemon grass
• 1 tbsp ground roasted coriander seeds
• 1 tsp ground roasted cumin
• 2 ground roasted cloves
• 1 tsp white pepper
• 1 tsp salt (sea salt is preferred)
• 1 tsp shrimp paste

Preparation

1. Pound dried chilies and salt thoroughly.
2. Add galangal and lemon grass, and pound well.
3. Add roasted garlic, roasted shallots, coriander seeds, cumin, pepper, cloves and shrimp paste. Pound well after each addition to obtain a fine paste.

Sorce : www.mengky.com , www.templeofthai.com

Pad kra paw is the most common Thai food that you can found all region of Thailand with the fast and easy to cook.

ingredients

• 1/2 cup minced pork (or chicken, beef, shrimp)
• 1/2 sliced onion
• 3 cloves garlic (minced)
• 3 red chili peppers (chopped)
• 1/4 cup basil leaf
• 2 tbsp. sliced Vigna sinensis or green sweet chilli (optional)
• 1 tbsp. vegetable oil
• 1 tbsp. fish sauce
• 1 tbsp. oyster sauce
• 1 tbsp. soy sauce
• 1/2 tsp. sugar

Cooking

1. Put vegetable oil in a pan and wok over medium high heat.

2. Add the garlic and cook until it smell good then put the minced pork into the pan.

3. Add the onion and chili cook for a minute.

4. Add Vigna sinensis. (optional)

5. Add fish sauce, soy sauce, sugar, and basil leaf, Mix well.

6. Serve with hot steamed jasmine rice and fried egg, garnish with parsley.

Khao Pad , In Thai khao is rice and pad means of stir-fried. It normally contains a meat (chicken, pork, beef, shrimp, and crab are all common), egg, onions, and tomatoes. and served with accompaniments like cucumber slices, tomato slices, lime and sprigs of green onion.

ingredients

• 1 cup steamed rice
• 1/4 cup shrimps. (or chicken, sliced pork, etc.)
• 2 eggs (beat)
• 1 tbsp. fish sauce
• 1 tbsp. oyster sauce
• 1 tsp. soy sauce
• 1 tsp. Thai pepper
• 1 tbsp. olive oil
• 1 tbsp. minced garlic
• green onion
• tomato slices
• cucumber slices

Cooking

1. Heat the pan and put olive oil or vegetable oil. Wait until it’s hot then add 1 table spoon minced garlic.

2. Put beat eggs in to the pan and and stir-fried until cooked .

3. Put the shrimp in to the pan and stir-fried.

4. Add rice, fish sauce, soy sauce, oyster sauce, Thai pepper then mix well.

5. put Chinese kale and mix well.

6. Transfer to a serving plate.

7. Dress it with cucumber, green onion and tomato slices.