More like Pad Thai for Beginners?

I’ve been in London for nearly two weeks now and have been so busy I haven’t got time to blog! Luckily the Pad Thai for Beginners post I put up right before I left has got some staying power. So, that’s got me thinking, perhaps I should do more posts like that one. And perhaps we can brainstorm about which ones I should do here while I get my arse in gear to get on with normal posting schedule.

So, what other dishes would you like me to do a ‘Pad Thai for Beginners’ treatment to? Thai Curries? Another type of stir-fried noodles? You tell me! Leave a comment and I’ll see what I can do.

I’ll stick with Thai dishes, as there are plenty there to demystify for everyone. But should you be so burden by your craving for a non-Thai dish I might just be able to get a certain 2-Michelin Star chef to do a ‘For Beginners’ lesson for us. πŸ˜‰

Delicious Digg Facebook LinkedIn reddit StumbleUpon Twitter Email Print Friendly

77 Responses to “More like Pad Thai for Beginners?

  • Sara, Ms. Adventures in Italy said:
    February 1st, 2007 at 2:34am

    Yes, yes, yes!
    I love love love yellow curry (the chicken and potatoes one or vegetarian) or the lemongrass-coconut milk chicken soup (Tom Kha Gai)

  • Regina said:
    February 1st, 2007 at 4:12am

    Loved the instructional post! I would love to see any Thai curry done. Red Curry is my fav but any will do. You were able to explain the Pad Thai better than anyone EVER. Thanks again!

  • Gadget said:
    February 1st, 2007 at 4:22am

    Hi Pim
    loved the Pad Thai instructions though haven’t used it yet.
    I would love to know how to make thr morthern thai sausages Sai Orh and Nam. I try to bring them back with me but I think they are not allowed through customs into the UK. So if I could make then myself that would solve mny problems.
    There is another northern dish of spiced minced pork, I think it is called Lam, that I would like to cook.
    The southern curry I like best is yellow curry and I would love to make the paste myself.

  • Anne-Jet said:
    February 1st, 2007 at 4:27am

    What a great idea! I would love to know more about Thai vegetables. I love them in my food but once I get to the supermarket, I don’t know what to buy or what to do with them. Here in Amsterdam we have access to some great Asian supermarkets, so anything you can teach would be great! Thanks!

  • Ryan Cox said:
    February 1st, 2007 at 5:42am

    Thai soups!

  • MK said:
    February 1st, 2007 at 5:48am

    Pad see ew? Pad makur? Thanks!

  • hchie said:
    February 1st, 2007 at 5:51am

    Great idea! Would you please feature Tom Yum Goon Soup and Red Curry Beef. Thanks.

  • Eager Eater said:
    February 1st, 2007 at 5:54am

    I am in for Thai curry. A primer on curries and associated techniques would be welcomed. The Pad Thai post was an excellent reference guide. I am going to try it this weekend. Thanks!

  • Marieta said:
    February 1st, 2007 at 6:12am

    What a splendid, detailed recipe…which I will soon be trying out after a litte mission to the “chinatown” of the 13th arrondissement (my ‘hood, by the way). Would love to have your version of a Tom Yum recipe, with vegetarian options if feasible.
    Milles bises pour vos paroles sublimes.

  • Marieta said:
    February 1st, 2007 at 6:13am

    What a splendid, detailed recipe…which I will soon be trying out after a litte mission to the “chinatown” of the 13th arrondissement (my ‘hood, by the way). Would love to have your version of a Tom Yum recipe, with vegetarian options if feasible.
    Milles bises pour vos paroles sublimes.

  • scott said:
    February 1st, 2007 at 6:40am

    I too like chicken yellow curry, and massaman curry, and would love to learn how to make them! Thanks!

  • AR said:
    February 1st, 2007 at 7:28am

    I’d love to see curries done. There’s a lot to learn there, and it’s something many people are familiar with.

  • bea at La tartine gourmande said:
    February 1st, 2007 at 7:37am

    Oh yes, there are plenty of things to demystify!

  • Karen said:
    February 1st, 2007 at 7:55am

    I would love to learn more about Thai curry and soups with vinegar!

  • Karen said:
    February 1st, 2007 at 7:58am

    I’d love to learn more about Thai curry and soups with vinegar.

  • Stephanie said:
    February 1st, 2007 at 9:01am

    thai curries would be awesome! one for mango sticky rice would be divine (and easy). πŸ™‚
    oh! how about that guest dish where you wrap up all of the different things in a banana leaf, dip it in a sauce, and eat?

  • Jenna said:
    February 1st, 2007 at 9:08am

    mmm… how about Pad Kee Mow (spelling??). I love that dish, but mine NEVER comes out as good as that of my favorite Thai take-out shack (Noi’s in Los Osos, CA)

  • mehrunnisa said:
    February 1st, 2007 at 9:16am

    green and red chicken curry please!!! with possible substitutes like if i can’t find thai red chillies is there anything else i can use… or thai basil!! i love your blog… it’s made me fall in love with food all over again!

  • Aiste said:
    February 1st, 2007 at 9:18am

    I would love to see how to cook two my favorite Thai dishes.Thai curry with shrimps and soup with shrimps “Γ  la citronelle” . I could eat them every day πŸ™‚ Thanks!

  • Victoria said:
    February 1st, 2007 at 9:21am

    Great idea! Thanks for doing it.
    I am looking forward tp this, since I have been reading and re-reading your Thai recipes. You have done excellent posts on Gang Som, Green Curry, Panang Curry, so Red Curry might perhaps be a great choice.

  • Diana said:
    February 1st, 2007 at 10:19am

    How about Pad See Ew and Tom Kha Gai?

  • Julian Cavanaugh said:
    February 1st, 2007 at 12:18pm

    It is slightly sad for those of us that have been reading your blog for so long, to no longer have the inside track on your travels and eats. Gee, in London for almost TWO WEEKS with nary a note on who you are seeing and what you are eating… miss the old Pim! Don’t turn this into a cooking blog – we can go anywhere for that! Folks like me just like living vicariously through you and now that is practically gone.

  • Srdjan said:
    February 1st, 2007 at 12:45pm

    A green shrimp curry recipe, a green shrimp curry recipe, a kingdom for a green shrimp curry recipe!!! PRETTY PLEASE!!!

  • The Guilty Carnivore said:
    February 1st, 2007 at 1:13pm

    I second (or third) the pad kee mow. I would say khao soi but you’ve already covered that. How about papaya salad? Larb?

  • Ed said:
    February 1st, 2007 at 2:50pm

    I’d be interested in recipes for what your favourite dishes – in fact, what are your top ten Thai dishes?. Thisis to get me into some new Thai dishes that I don’t usually choose. Curries would be great as well.

  • Trig said:
    February 1st, 2007 at 2:59pm

    While you’re in London it would be nice to see you come for lunch at the Escoffier Room, where I’m cooking at present. You can find details at

  • Nick said:
    February 1st, 2007 at 3:53pm

    I’d love to see a photo post about Thai staple ingredients (sauces, veg, fungi, cuts of meat, spices and the like) with quick explanations of how they’re used and their flavor profiles. A list of acceptable substitutions for the harder to find ones would also be great.

  • Alex B said:
    February 1st, 2007 at 5:00pm

    How about sticky rice and mango and roti?

  • AOng said:
    February 1st, 2007 at 6:05pm

    Pim, I think we’re on the right track with this Curry thingy!!!!!! lol!

  • Joe said:
    February 1st, 2007 at 6:07pm

    I’m going to add to the Pad Kee Maow (fourth it?) request.
    I love Drunken Noodles but am weary of trying it without some instruction. Rice noodles are a pain to use. I need technique advice.
    I found an old post on eGullet, might’ve even been yours Pim, that is building my enthusiasm.

  • Darcy said:
    February 1st, 2007 at 8:38pm

    Pim, your blog is so delightful! 1) I loved that you accounted for both vegetarian and non-veg preparations of the Pad Thai. That was so nice for that kind of detailed post. 2) At my favorite Thai place they organize the menu into sections like beef, chicken, veg/tofu, and most of the dishes are the same but with a different meat component. The one that I love is with red curry I think, prig pao, and I’d love to see this dish deconstructed in that way.

  • b. cheng said:
    February 1st, 2007 at 10:41pm

    I would absolutely love you doing a red curry for beginners!!!

  • faustianbargain said:
    February 1st, 2007 at 11:13pm

    i am collecting vegetarian menus. how about a complete thai vegetarian menu?

  • Melissa said:
    February 2nd, 2007 at 6:43am

    What about Larb Gai? I love, love, love it. I know its easy, but I never get it quite right.

  • carla said:
    February 2nd, 2007 at 8:11am

    Dearest Pim,
    Your aunt’s famous Nam-prik Pao.

  • nikkipolani said:
    February 2nd, 2007 at 8:31am

    Here’s my vote for larb!

  • Michelle said:
    February 2nd, 2007 at 9:39am

    Anything Southeast Asian would benefit. I’m so stuck in a rut I’m easily impressed.

  • keaton said:
    February 2nd, 2007 at 10:21am

    Wow, such fabulous detailed instructions for Thai cooking. We are lucky readers, indeed!
    I’ll absolutely try any recipe you share, but I do have a special request. I may be a lone voice here, but Som Tum (green papaya salad) is my single favorite Thai dish and it is always the first thing I order at any new Thai restaurant I visit. I like it spicy and served with sticky rice and I’m fond, too, of the versions with raw blue crab. I have looked in vain for a good recipe in several Thai cookbooks. But if you were ever in the mood to demystify it for us …

  • Alexandra said:
    February 2nd, 2007 at 10:24am

    A red or green thai curry!!! Or maybe a Laksa?

  • Lynn said:
    February 2nd, 2007 at 10:36am

    Thai green curry please! Especially an easy way to make the green curry paste. I just read about your blog and am absolutely HOOKED. I want to be you! πŸ™‚

  • Amanda said:
    February 2nd, 2007 at 1:06pm

    I loved that you included vegetarian alternatives for pad thai. You are so sweet. I’d love to learn about red and green Thai curries. Also, is coconut oil the answer to the rich flavor? Thanks so much.

  • yahaira said:
    February 2nd, 2007 at 1:13pm

    ooo how about some mussaman!?
    I can’t wait to try out the pad thai this weekend, thanks

  • snekse said:
    February 2nd, 2007 at 2:09pm

    You read my mind with that last paragraph. Maybe a certain egg perpetration or something for the home cook to impress guests at their next dinner party?

  • andre said:
    February 3rd, 2007 at 8:04am

    how about a spicy beef salad and some sticky rice for dipping. or spicy pork salad would also be good. thanks again for the excellent pad thai.

  • mdp said:
    February 3rd, 2007 at 2:42pm

    Pad See Ew would be great, it is my favorite noodle dish.

  • Basic A said:
    February 3rd, 2007 at 4:53pm

    Pad Kee Maow please!
    If not that, then a Tom Yum soup

  • Rasa Malaysia said:
    February 3rd, 2007 at 6:09pm

    Hi Pim, I just tagged you on “Five Things Most People Don’t Know About Me.” Hopefully we will get to know you better. Have fun in London and looking forward to learn more about Thai cooking from you. πŸ™‚

  • bob said:
    February 4th, 2007 at 8:49am

    hey pim, have you ever thought about taking a trip to Italy? I’ve heard the food is really good over there.

  • Zee said:
    February 4th, 2007 at 11:54am

    Well, you know… if you want to show us how to make your aunt’s Nam-prik Pao, that would be awesome! πŸ™‚

  • Juli said:
    February 4th, 2007 at 1:36pm

    Banana fritters like from the moving carts in the streets of Bangkok.
    My favorite snack!
    This would be the bomb.

  • Sara said:
    February 4th, 2007 at 2:31pm

    I second (or twentieth?) the vote for curry, especially panang. I’m ok at dry curries and can make a mean green thai curry, but the magic of panang eludes me.

  • SR said:
    February 5th, 2007 at 8:11am

    Ooh, recipes by request, so exciting?
    What about the recipe for one of my newest southern Thai favs? Squash with shallots and scramled eggs. Seems simple enough, but I can’t seem to get it quite right. Makes a wonderful compliment to spicy curries.

  • Ania said:
    February 5th, 2007 at 11:20am

    When I visited Thailand this summer, I had these potsticker-like snacks filled with garlicky greens and served with a spicy dipping sauce . . . I have no idea what they were called (I got them from a street vendor), but they were sooooooo good! Anyway, I’d love to read something about Thai dumplings.

  • Michelle said:
    February 5th, 2007 at 11:59am

    PAD SEE EWW! πŸ™‚

  • ash said:
    February 5th, 2007 at 12:08pm

    HO w about a recipe for Spicy Thai fried rice and the deep fried banana with ice cream dessert??? BTW/ since I am vegetarian, could you also mention veg substitutes in your recipes? Thanks.

  • jenn said:
    February 5th, 2007 at 3:06pm

    shrimp and pineapple curry. and also mango sticky rice!

  • G. Mokarakorn said:
    February 5th, 2007 at 3:12pm

    Kar Moo( hog leg) or Moo Ping ( BBQ pork on stick)Or how to make curry paste rather than the can.

  • sam said:
    February 5th, 2007 at 8:38pm

    maitake mushroom ravioli?

  • Maria said:
    February 6th, 2007 at 2:09am

    I’d love to learn a fool-proof way of making Thai curry (yellow, green, red – any or all)! The store-bought packaged curry pastes never taste very good so it’d be great to learn some authentic fresh curry paste recipes.
    Thanks for the Pad Thai tips too! All the times I’ve made the noodles they have been gooey, so thanks to you I know what I’ve been doing wrong! It all makes perfect sense now! πŸ™‚

  • Annapurna said:
    February 6th, 2007 at 4:09am

    I vote for more out-of-the ordinary dishes. With a decent Thai cookbook, we can all learn to make a good red or yellow curry (David Thompson’s, for example, for the intrepid, or something a little more accessible for the Thai cooking novice). I would be elated if you were to pick your brain (on our behalf) to find things that are not on your standard Thai restaurant menu. Like you did with the Pla-dook Foo. Now that is something for which we rarely–if ever–see a recipe!
    In any case, you never fail to enlighten us!

  • Pim said:
    February 7th, 2007 at 5:39am

    Lots and lots of good ideas here. Thanks so much everyone. I will get to at least some of these when I get back to California in March.
    I might get to do some Thai cooking here in Paris as well, so we’ll see, you might see something else sooner than that.

  • Hans A. Koch said:
    February 7th, 2007 at 8:33pm

    I say let’s get the Chef to do a video (Embed). Soft Shell Crab or whatever is has going on in the kitchen this time of year!!! I’ll Digg to that!

  • Grecia said:
    February 7th, 2007 at 10:44pm

    How about chilli jam??

  • mindy said:
    February 8th, 2007 at 3:07pm

    Veggie Mee Krob.

  • Ellie said:
    February 12th, 2007 at 6:34pm

    PLEASE yellow curry. All the yellow curry on the east coast has summer squash and pineapple and I cannot get it with potatoes and carrots like I could in California.
    And perhaps while you’re at it you can explain whether potatoes/carrots or summer squash/pineapples is the “authentic” way of making yellow curry?

  • gaile said:
    February 15th, 2007 at 3:15pm

    Ooh, i’d love to learn more about ways to successfully use those fat rice stick noodles, and maybe about a dish I had many years ago called evil jungle princess, of course the classic tom yum and tom kha gai, but especially am interested in learning about traditional thai fish dishes like the pomfret fish and or fishcakes! Thank you for sharing your talent with us!

  • Kt said:
    February 28th, 2007 at 2:03am

    I’m waving my hand frantically for larb and mee grob…

  • Joe said:
    June 15th, 2007 at 10:52am

    Hi Chez, Love your pad thai for beginners. i had cooked pad thai before but had always used pre-packed cooking tamarind, was not as good as making my own tamarind paste! sorted my dried noodles too now. i find the best way is to soak them in warm water for a while, then just before adding them to the wok, pour some boiling water over them for a few seconds, brings them out perfectly!!
    as for other recipes, as the guy said above, i would really like to see Pad kee Mao. i have made it a lot but never seems to come out like my favourite restaurant. is is served in a kind of light red oil with a lot of chili. it’s not too hot though surprisingly! mine always comes out a bit like pad thai but i use yellow bean sauce with oyster sauce, sesame oil and fish sauce, do you know what the “real” combination is? any help would be much appreciated. I am only a 19 year old university student but i love cooking thai noodles! (and currys and soups!)
    email me if you prefer
    Many Thanks, Joe x

  • Amber said:
    September 5th, 2007 at 5:12pm

    I say red or yellow curry– or any sort of Thai style fried rice.

  • Jason said:
    September 30th, 2007 at 6:06pm

    Please please please teach me drunken noodles. I have had it at many thai restaurants and they all have a similar flavor that is missing from every recipe I have tried.

  • Navpreet said:
    December 7th, 2007 at 10:57am

    Dear Pim – the pad thai information was AWESOME – but the noodles still get gooey…I would love detailed info on how to cook green curries and thai veggies – could you recommend premade thai green curry pastes? Looking forward to more….

  • tiffany said:
    January 30th, 2008 at 1:14pm

    Red, Green or yellow thai curry would be on my definite list. Then dishes that include a ground meat of some kind.
    thanks for asking

  • Joyce said:
    September 30th, 2008 at 11:16am

    Pad kee Mao / Drunken Nooldles!

  • Katie said:
    November 20th, 2008 at 9:32am

    I would LOVE to see instructions on curries…my heart is with the green.
    The Pad Thai was amazing.

  • Missy said:
    April 5th, 2010 at 9:29am

    I would love to see Pad See Ew. I have yet to find a good recipe for this!

  • amy said:
    April 27th, 2010 at 9:56pm

    Loved this post!! I would love to see a recipe for drunken noodles!! And some pointers for making spring/salad rolls!

  • pop said:
    March 16th, 2013 at 2:08am

    “I want to assure the American people that the United States will take all necessary and proper steps that are required to deal with this situation.” Panetta said he did not have any firm information on the number of hostages, or on whether there were links to the situation in Mali, where French troops launched their first ground assault against Islamist rebels on Wednesday after six days of air strikes. “I do know that terrorists are terrorists,” Panetta said.”
    “Prime Minister Abe might be seen as revisionist but this should not influence the [url=]christian louboutin sale[/url] dispute as all countries in the region would rather focus on economic development than see this conflict deteriorate,” said Damrong Kraikuan, director-general of the Thai foreign ministry’s East Asia Affairs Department. “But the South China Sea will not be the highlight of his visit to Bangkok,” he added. “Thailand will take note of what Japan has to say and we will [url=]Christian Louboutin Shoes[/url] listen, but we have to take other countries into consideration to make progress.” Japan’s remains a huge economic influence in ASEAN. It is the group’s biggest source of foreign direct investment, after the European Union and almost three times the size of China’s.
    The previous report found the economy had jogged along at a “measured” pace. In the current Beige Book, the Fed highlighted areas of improvement, most notably in the real estate sector and consumer spending, although manufacturing was more mixed.The MSCI’s broadest index of Asia-Pacific shares outside Japan .MIAPJ0000PUS added 0.1 percent, after falling in the past two sessions, pulled higher by a surge in Australian shares .AXJO, which rose 1 percent to a 20-month high. Australian employment surprisingly contracted by 5,500 in December, bolstering the odds for another interest rate cut. The prospect of further [url=]Christian Louboutin shoes Online[/url] policy easing boosted local shares but sent the Australian dollar down to session lows of $1.0534 from $1.0560 before the data.

Leave a Reply