Beyond Pad Thai: 6 Lesser-Known Thai Recipes & Authentic Cookware

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When you think of Thai food, chances are Pad Thai or Pad KraPaow are the first dishes that pops into your head. It’s the ubiquitous street food staple that has captured the hearts (and stomachs) of people worldwide. And while both are undeniably delicious, it’s just the tip of the iceberg when it comes to the culinary treasures that Thailand has to offer.

Are you ready to journey beyond those familiar noodles and explore the hidden gems of Thai cuisine? I’m excited to guide you through six incredible, lesser-known Thai recipes that will tantalise your taste buds and elevate your home cooking, all while introducing you to essential Thai cookware.

Why Explore Beyond Pad Thai?

Thai cuisine is much more than just one iconic dish. It’s a vibrant tapestry woven with regional specialties, each showcasing unique flavors and techniques. The coconut-rich curries of the south, the herbal and refreshing dishes of the north, and the fiery spices of the central plains all contribute to Thailand’s rich culinary identity. Exploring beyond Pad Thai means experiencing a wider spectrum of tastes, textures, and aromas. You’ll also begin to appreciate the art of balancing those signature Thai flavours – sweet, sour, salty, spicy, and umami. It’s a journey of discovery, full of bold ingredients and exciting culinary adventures. Perhaps, your proposals for 2025 were more like “going to the gym frequently” or “save money to get that car that you are dreaming about”, but why don’t start learning Thai cooking?

Be sure that you will put a touch of spice and color in your life.

6 Must-Try Lesser-Known Thai Recipes

Here are six sensational Thai dishes that deserve a place in your culinary repertoire, each with a unique character and depth of flavor that will leave you craving more:

Gaeng Tai Pla (แกงไตปลา) – Southern Thai Fish Curry

Gaeng Tai Pla is a fiery and intensely flavored fish curry hailing from the southern regions of Thailand. What sets it apart is its signature ingredient: tai pla, or fermented fish innards. This gives the curry a bold, pungent, and deeply savory base, which is balanced by a medley of aromatics and spices. It’s typically packed with vegetables like bamboo shoots, pumpkin, and eggplant, making for a complex and satisfying meal. While some might find its aroma assertive, once tasted, the robust and uniquely Thai experience makes it a truly special dish.

Ingredients:

• 2 cups fish stock
• 1/2 cup tai pla (fermented fish innards)
• 1 tbsp yellow curry paste
• 1/2 tbsp dried red chilies, soaked and roughly chopped
• 2 cloves garlic, minced
• 1 lemongrass stalk, bruised
• 3 kaffir lime leaves, torn
• 1 small eggplant, cubed
• 1 cup bamboo shoots, sliced
• 1/2 cup pumpkin, cubed
• 1/4 cup snake beans, cut into 1-inch pieces
• 1/4 cup roasted cashews
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• Fresh Thai basil, for garnish

How to cook:

1. In a medium saucepan, bring fish stock to a boil.
2. Add the tai pla and let it simmer for 10 minutes to infuse the stock.
3. In a mortar and pestle (or food processor), combine the yellow curry paste, dried red chilies, and garlic. Grind into a paste.
4. Add the curry paste to the stock along with the lemongrass and kaffir lime leaves. Simmer for 5 minutes.
5. Add the vegetables – eggplant, bamboo shoots, pumpkin, and snake beans – to the stock.
6. Simmer until the vegetables are tender, about 15 minutes.
7. Stir in the fish sauce, palm sugar, and roasted cashews. Taste and adjust seasoning as needed.
8. Garnish with fresh Thai basil before serving with steamed rice.

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Khao Soi (ข้าวซอย) – Northern Thai Curry Noodle Soup

Khao Soi is a signature dish of Northern Thailand, particularly Chiang Mai. It’s a rich and creamy curry noodle soup that beautifully combines textures and flavors. Featuring soft egg noodles swimming in a flavorful coconut curry broth, it’s topped with crispy fried noodles and is typically served with a side of pickled mustard greens, shallots, and lime for added freshness and zing. It’s a hearty and deeply satisfying meal that highlights the unique culinary traditions of the north. There are many restaurants to eat an excellent Khao Soi, but if I’m going to reccomend my favourite one in Chiang Mai. Khao Soi Mae Sai open from 8 am to 4 pm

Ingredients:

• 1 tbsp coconut oil
• 1.5 tbsp red curry paste
• 1/2 cup coconut milk
• 2 cups chicken or vegetable broth
• 1 tsp soy sauce
• 1 tsp fish sauce
• 1 tsp palm sugar
• 200g fresh egg noodles
• 1/4 cup fried egg noodles
• 1 chicken thigh, cooked and sliced (optional)
• Lime wedges
• Pickled mustard greens, for serving
• Sliced shallots, for serving
• Cilantro leaves, for garnish

How to cook:

1. Heat coconut oil in a pot or wok.
2. Add red curry paste and stir fry until fragrant.
3. Pour in coconut milk and cook for 2 minutes until slightly reduced.
4. Add chicken or vegetable broth and bring to a simmer.
5. Season with soy sauce, fish sauce, and palm sugar.
6. Add the fresh egg noodles to the broth and cook until tender.
7. To serve, ladle the soup and noodles into a bowl.
8. Garnish with cooked chicken (if using), crispy fried noodles, sliced shallots, pickled mustard greens, and cilantro. Squeeze a lime wedge over the top just before eating.

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Moo Hong (หมูฮ้อง) – Braised Pork Belly

Moo Hong is a comforting and aromatic braised pork belly dish with roots in southern Thailand, specifically Phuket. Pork belly is slow-cooked in a rich, savory-sweet mixture of soy sauce, palm sugar, and spices, resulting in melt-in-your-mouth tender meat with a deeply flavorful sauce. Its slow-cooked nature makes it perfect for a family meal and often it is served alongside rice.

Ingredients:

• 1 kg pork belly, cut into 2-inch pieces
• 2 tbsp vegetable oil
• 4 cloves garlic, minced
• 2 star anise
• 1 cinnamon stick
• 1/4 cup dark soy sauce
• 1/4 cup light soy sauce
• 1/4 cup palm sugar
• 1 cup water
• 1 tbsp oyster sauce
• 1 tbsp white peppercorns
• Cilantro, for garnish

How to cook:

1. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
2. Add pork belly and sear until browned on all sides. Remove from pot and set aside.
3. In the same pot, add garlic, star anise, and cinnamon stick and cook until fragrant.
4. Return the pork belly to the pot, along with dark soy sauce, light soy sauce, palm sugar, water, and oyster sauce. Bring to a simmer.
5. Reduce the heat to low, cover, and simmer for 2-3 hours or until the pork is fork tender.
6. Stir in white peppercorns. Taste and adjust seasoning as needed.
7. Garnish with cilantro before serving with steamed rice.

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Hor Mok Pla (ห่อหมกปลา) – Steamed Fish Curry

Hor Mok Pla is a delicate and aromatic steamed fish curry mousse, a true testament to the artistry of Thai cuisine. It’s made by blending fish with red curry paste, coconut milk, and fragrant herbs, and then steaming this mixture inside a banana leaf cup or small bowl. The result is a flavorful, custard-like texture that’s incredibly satisfying. It’s an elegant dish that is often served at special occasions or as a highlight at seafood restaurants.

Ingredients:

• 200g firm white fish fillet, skinless and boneless
• 1 tbsp red curry paste
• 1/2 cup coconut milk
• 1 egg
• 1 tbsp fish sauce
• 1 tsp palm sugar
• 3 kaffir lime leaves, finely shredded
• 2 tbsp Thai basil leaves, finely chopped
• 1 tbsp red bell pepper, finely sliced
• 1 tbsp coconut milk for topping
• Banana leaves or small bowls, for steaming

How to cook:

1. Cut the fish into small chunks.
2. In a food processor, combine the fish, red curry paste, coconut milk, egg, fish sauce, and palm sugar. Blend until smooth.
3. Stir in the shredded kaffir lime leaves and Thai basil.
4. Line the small bowls or banana leaf cups with banana leaves, if using. Pour the fish mixture into the prepared containers.
5. Top each with red bell pepper slices and a drizzle of coconut milk.
6. Steam for 15-20 minutes or until set. Serve warm with steamed rice.

Miang Kham (เมี่ยงคำ) – Leaf-Wrapped Bites

Miang Kham is a traditional Thai appetizer that’s not just delicious but also incredibly fun to eat. It’s a DIY culinary experience where you assemble small bites by wrapping a variety of flavorful ingredients in fresh betel leaves. These typically include roasted coconut, dried shrimp, ginger, shallots, lime, roasted peanuts, and a sweet and savory sauce. Each bite is a burst of textures and flavors, making it an exciting and engaging dish.

Ingredients:

• 12-16 fresh betel leaves
• 1/2 cup roasted grated coconut
• 1/4 cup dried shrimp, chopped
• 1/4 cup roasted peanuts
• 1 small shallot, finely chopped
• 1 small piece of ginger, finely diced
• 1 lime, cut into small pieces
• Miang Kham Sauce:
  • 1/4 cup palm sugar
  • 2 tbsp fish sauce
  • 2 tbsp water
  • 1 tbsp tamarind paste
  • 1 small dried red chili, seeded and chopped

How to cook:

1. Prepare all the ingredients by chopping, slicing, and measuring into serving bowls.
2. To make the sauce, combine all sauce ingredients in a small saucepan. Simmer over low heat, stirring occasionally, until the sugar dissolves and sauce slightly thickens, about 10 minutes.
3. To serve, lay out the betel leaves and arrange the ingredients in small serving dishes. Each person takes a betel leaf and adds a little of each ingredient into the center, folds it up, and eats it in one bite.

Yum Pla Duk Foo (ยำปลาดุกฟู) – Crispy Catfish Salad

Yum Pla Duk Foo is a fun and flavorful Thai salad featuring crispy, fluffy fried catfish served atop a bed of tangy green mango salad, all dressed with a sweet, sour, and spicy dressing. The unique texture of the fried catfish and the bright, vibrant flavors of the salad make this a truly unforgettable dish. It’s a delightful contrast of textures and flavors that is sure to be a crowd-pleaser.

Ingredients:

• 200g catfish fillet, skinless and boneless
• 1 tsp fish sauce
• 1 tsp cornstarch
• Vegetable oil, for frying
• 1 green mango, julienned or shredded
• 1/4 red onion, thinly sliced
• 2 tbsp roasted cashew, roughly chopped
• Yum Pla Duk Foo Dressing
  • 2 tbsp fish sauce
  • 2 tbsp lime juice
  • 1 tbsp palm sugar
  • 1 red chili, thinly sliced
  • 1 clove garlic, minced

How to cook:

1. Cut the catfish into thin strips. Marinate with fish sauce and cornstarch.
2. Heat vegetable oil in a wok.
3. Fry the catfish strips in batches until golden brown and crispy. Remove and place on paper towels.
4. Use a fork to break the fish into smaller fluffy pieces and set aside.
5. In a bowl, combine green mango, red onion, and roasted cashew.
6. Whisk together the dressing ingredients.
7. Pour the dressing over the salad and toss to combine.
8. Arrange salad on a plate and top with the fried fluffy catfish pieces. Serve immediately.

[Image: A plate of Yum Pla Duk Foo, showing the fluffy fried catfish and vibrant green mango salad]
alt=”Crispy Catfish Salad Yum Pla Duk Foo”

Essential Thai Cookware for Authentic Results

Creating these delicious dishes is not just about the ingredients – the right cookware plays an essential role too. Here are some must-have Thai cooking tools that can enhance your cooking experience and help you achieve authentic results:

• Mortar and Pestle (Krok and Saak): Ideal for crushing herbs, spices, and making curry pastes.
  
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• Wok: The workhorse of many Asian kitchens, including Thai. It’s perfect for stir-fries, curries, and deep-frying.
  
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• Sticky Rice Steamer (Hooat): A bamboo basket and pot combo used for steaming sticky rice, a staple in Thai cuisine.
  
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• Thai-Style Chopping Board (Kradan): A heavy wooden board, often used for pounding ingredients and ensuring stability while chopping.
• 
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• Traditional Ladles (Tawad): Designed for scooping soups and curries with ease.
• 
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• Coconut Grater (Kratoon): While not essential, a coconut grater is helpful when you are working with fresh coconut.
  
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When it comes to the ingredients, you will find them easily in chinese groceries if you live in a big city, if that´s not the case there´s a lot of asian distributors on internet that will provide you with the 90% of the Thai ingredients, if you find difficulties, don´t hesitate to contact us we will find you a seller close to you, and in some case, use your imagination, catfish is easy to substitute for another fish for example…

Start Your Thai Cooking Journey Today!

We’ve only scratched the surface of the vast and varied landscape of Thai cuisine. Moving beyond Pad Thai opens doors to countless delicious and culturally rich culinary experiences. Now you have the know-how and the necessary tools to bring these incredible flavors to your kitchen. So, what are you waiting for? Start cooking today and let me know which of these dishes becomes your new favorite. Feel free to ask questions, and share your experiences in the comments below! Happy cooking!