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Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
A thin crêpe sets around a basil egg filling, then rolls up and slices into pinwheels for dipping. The reduced soy, honey and sriracha sauce is sweet, sharp and sticky.
Thai and South-East AsianLight meals & snacks40 minServes 2448 kcalDairy-free
Rice noodles stir-fried with marinated shrimp, Chinese broccoli, onion, bell pepper, Thai chiles and basil in a palm sugar, fish sauce and dark soy sauce.
Wide rice noodles are stir-fried with sliced chicken breast, onion, carrot, bok choy and spring onion in an oyster and soy sauce, and finished with Thai basil.
Chicken slices marinated with cornstarch are seared in a wok, then stir-fried with soaked rice noodles, shallots, Thai chillies, baby corn and holy basil in a fish sauce and oyster sauce mixture.
Wide rice noodles are stir-fried in a wok with chicken thighs, onion, garlic, birds eye chillies and green onions in an oyster and soy sauce, with basil tossed through at the end.
A quick pork and pineapple stir-fry over egg noodles, glossed with a ketchup, soy and pineapple juice sauce and sharpened with chilli, garlic and ginger.
Thai and South-East AsianMain course1 hrServes 2661 kcalDairy-freeHigh Fiber
A 15-minute pad Thai of soaked rice noodles with chicken, shrimp and tofu in a tamarind, fish sauce and brown sugar sauce, with egg, bean sprouts and crushed peanuts.
Golden fried eggplant is folded back into a savory stir-fry of ground shrimp, ground chicken, roasted chili paste and sweet peppers. Fresh basil goes in at the very end, so its aroma stays bright over the rich, silky vegetables.
A whole bone-in lamb shoulder slow-roasted in massaman curry paste, coconut milk and chicken stock with whole baby potatoes, cinnamon and star anise, until the meat falls apart.
A one-tin roast of aubergine, peppers and onion in a coconut, red curry and lime sauce, topped with chilli-glazed seared chicken and wilted spinach and Thai basil.
Thai and South-East AsianMain course1 hrServes 4–6176 kcalGluten-freeEgg-freeDiabeticLow-SodiumRenal
Ripe bananas are dipped in a coconut and sesame batter and fried until the coating is deep golden and crisp with caramelized edges. Served hot with vanilla ice cream, it is a simple contrast of warm crunch and cold cream.
Wings marinated with garlic and fish sauce, dusted lightly, then fried until the skins turn deeply golden and crackly. Sweet chili sauce for dipping rounds out the salty, faintly sweet seasoning.
Squid rings in a light soda-water batter fried until golden, garnished with curry leaves and red chillies, with a salted egg yolk mayonnaise for dipping.
Firm scoops of vanilla ice cream are rolled in a crunchy crumb and coconut shell, frozen hard, then fried for just seconds so the outside turns crisp and golden. A tart raspberry sauce spooned over finishes each serving.
An Indonesian salad of soft-boiled eggs, potatoes, green beans, crisp tofu, lettuce, cucumber and beansprouts under a warm peanut, coconut and sherry sauce. Crispy onions, coriander, prawn crackers and sambal garnish the bowl.
A Northern Thai curry of pork belly and spare rib tips braised in a pounded chilli paste and toasted hung lay spice powder with tamarind, dark brown sugar, fish sauce and black soy. Whole garlic cloves, pearl onions and julienned ginger join for the final simmer until everything is fork tender.
Torn lettuce, bean sprouts, red onion, tomato and cucumber are topped with golden tofu cubes and a creamy peanut dressing. It is a fresh, mild salad with plenty of crunch.
Chewy rice-flour cakes packed with garlic chives, fried until the edges turn crisp and lacy. A sweet dark soy dip with vinegar and a little fresh chili heat is served alongside.
Made here with chicken, fine strips of fresh ginger are stir-fried with mushrooms, scallions, bell pepper and onion in a light, savoury sauce. It is clean and aromatic rather than hot.
A Malaysian-inspired glass noodle salad with cold-water prawns, herbs and cucumber in a tamarind-lime dressing, served family style with shell-on prawns fried in a sweet chilli-soy glaze and a homemade tomato sambal.
Chewy glass noodles stir-fried with chicken, soft ribbons of egg, baby corn, celery, napa cabbage, bell pepper, onion and scallions. The noodles soak up the savory seasoning as they turn clear in the wok. Chicken is included here; pork, vegetables or tofu can be used instead.
Firm tofu cut into chunky pieces and fried to an even golden crust while the centers stay soft. Warm plum sauce topped with crushed peanuts and a shower of scallion completes the plate.
Thai pineapple fried rice with chicken, scrambled egg, cashews and raisins, seasoned with fish sauce and white pepper and brightened with fresh pineapple, tomato and cilantro. Sweet, salty and best made with day-old rice.
Flat mushrooms marinated in vegan oyster sauce and garlic are pan-fried until caramelised and served over noodles in a green curry coconut broth with chilli oil and coriander.
Thai and South-East AsianMain course1 hrServes 4309 kcalEgg-freeDiabetic
Fragrant and fiery with a gentle sweetness, this green curry pairs silky eggplant and crisp bell pepper with chicken in a basil-scented coconut sauce. Pork, vegetables or tofu can replace the chicken if you like, with no other changes needed.
Tart shredded green mango and red onion are dressed with lime and palm sugar, then finished with creamy avocado, crisp fried shrimp and roasted cashews. The chili adds a gentle warmth when used.
Crisp shredded green papaya is lightly pounded with string beans, tomato, peanuts and chili in a sharp lime dressing. It is a bright, crunchy salad with a medium to hot level of heat.
Thin slices of grilled steak tossed warm with cucumber, tomato, red onion, carrot and cilantro in a fiery lime dressing. Lettuce leaves and sticky rice are served alongside to catch every drop of the dressing.
A peppery beef tenderloin is grilled hot and fast, sliced, and tossed warm through a lime dressing with toasted rice powder, chilies, shallot and fresh herbs. Shredded papaya and tomatoes on the side, with sticky rice, keep it fresh and balanced.
Chicken strips marinated in coconut milk with curry powder and turmeric, threaded onto skewers and grilled until the edges char. Peanut sauce for dipping and a sharp, crunchy cucumber relish complete the plate.
ThaiAppetizer40 minServes 2 to 3888 kcalGluten-freeEgg-freeHigh Fiber
Five big shell-on shrimp are grilled and brushed with a sweet-sour tamarind and roasted chili glaze until it caramelizes. They are served over fragrant green curry rice with a side of plain steamed vegetables.
ThaiMain course25 minServes 1 to 21794 kcalGluten-freeEgg-freeHigh Fiber
A marinated pork loin is grilled, rested and sliced, then spooned with a sharp lemongrass and lime dressing. A crunchy green papaya salad with tomatoes and peanuts, plus sticky rice, rounds out the plate.
Herb-rubbed lamb chops grilled until the fat crisps and the centers stay juicy, served with a glossy tamarind sauce. The sauce is sour first, then sweet and salty, with an optional flicker of chili heat.