101 Thai Dishes You Need to Cook Before You Die: The Essential Recipes, Techniques and Ingredients of Thailand

by Jet Tila, Tad Weyland Fukomoto

Overview

The Gold Standard for Authentic Thai Cuisine

In this showstopping collection of must-try Thai dishes, culinary mastermind and bestselling author Jet Tila opens up the world of his Thai heritage for today’s home cooks with recipes that are authentic, accessible and ultra-craveable.

Jet partners up with Tad Weyland Fukumoto, longtime friend and fellow chef, to channel their years of Southeast Asian culinary prowess into mouthwatering recipes, such as Street-Style Basil Pork, Glass Noodle Stir-Fry, Hung Lay Northern Pork Curry, New Thai BBQ Chicken, Fried Tilapia with Three-Flavor Sauce and so many more. They’ve tirelessly perfected these recipes to ensure that their flavors, techniques and quality rank number one across the board—the true gold standard.

With dishes ranging from tantalizing classics and popular street foods to unsung heroes spanning the regions, this cookbook is your one-stop guide to the rich culinary traditions of Thailand. Jet also presents an exciting collection of plant-based takes on popular dishes to welcome everyone to the table and show the range of possibilities in the modern Thai kitchen. Fire up your wok and get hungry for 101 of the best damn Thai dishes you’ll ever have.

Product Details

ISBN-13:	9781645673668
Publisher:	Page Street Publishing
Publication date:	01/25/2022
Pages:	216
Sales rank:	41,602
Product dimensions:	7.70(w) x 8.80(h) x 0.60(d)

About the Author

Jet Tila is a James Beard–nominated chef. He’s made appearances as a celebrity chef on Iron Chef America, The Best Thing I Ever Ate, Cutthroat Kitchen and more. Jet is culinary VP of the Pei-Wei Restaurant Group and co-owns Dragon Tiger Noodle Co. in Las Vegas. Jet grew up helping at his family’s famed Bangkok Market—the first Thai market in the United States. He is also the Culinary Ambassador of Thai Cuisine. He lives in Los Angeles.

Table of Contents

Foreword Guy Fieri 7

Introduction 9

Pantry Breakdown 11

Curries & Soups: Bowls of Yum 19

My Favorite Northern Curry (Gaeng Hung Lay Moo) 21

Panang Curry Chicken (Gaeng Panang Gai) 22

Roast Duck Red Curry (Gaeng Phed Ped Yang) 25

Massaman Beef Curry (Gaeng Massamun Neau) 26

Curry Pastes from Scratch 28

Red Curry Paste (Prik Gaeng Dang) 29

Green Curry Paste (Prik Gaeng Keow) 29

Yellow Curry Paste (Prik Gaeng Leung) 32

Panang Curry Paste (Prik Gaeng Panang) 32

Massaman Curry Paste (Prik Gaeng Massamun) 33

Shrimp Tom Yum Soup (Tom Yum Goong) 34

Beef Boat Noodle Soup (Kuaytiaw Reua) 37

Coconut Chicken Soup (Tom Kha Gai) 38

Thai Rice Porridge with Pork Meatballs and Coddled Egg (Jok Moo) 40

Thai Chicken Stock 41

Noodles for a Long Life 42

My Classic Pad Thai 45

Lard Nar Noodles (Kuay Teow Lard Nar) 47

Chicken Pad See Ew (Pad See Ew Gai) 48

Pan-Fried Rice Noodles with Chicken and Squid (Kuay Teow Gai Kua) 50

Drunken Noodles (Pad Kee Mow) 51

Crispy Sticky Tamarind Noodles (Mee Krob) 53

Glass Noodle Stir-Fry (Pad Woon Sen) 54

Fresh Rice Noodles (Kuay Teow Sen Yai) 56

Kin Khao Reuyang?: Have You Eaten Rice Today? 59

Thai Street-Style Chicken Fried Rice (Khao Pad Gai) 61

Shrimp Paste Fried Rice (Khao Khluk Kapi) 62

Street-Style Basil Pork (Krapow Moo Sap) 65

Pineapple Fried Rice (Khao Pad Sapparod) 66

Crispy Rice Salad (Nam Khao Tod) 69

Thai Omelet (Khai Jiao) 73

Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Moo Krob) 74

Pandan Sweet Sticky Rice (Khao Neow Moon Bat Taey) 76

Jasmine Rice (Khao Horn Mali) 79

Thai Sticky Rice (Khao Neow) 80

Chicken & Duck: Flavorful Fowl 83

New Thai BBQ Chicken (Gai Yang) 85

Thai Cashew Chicken (Gai Pad Med Mamuang Himaphan) 86

Duck Salad with Lychee (Yum Ped Yang Linchee) 89

New Prik King Chicken (Prik King Gai) 90

Hainan Chicken Rice (Khao Man Gai) 93

Hat Yai Fried Chicken (Gai Taud Hat Yai) 95

Northern Curry Chicken with Noodles (Khao Soi Gai) 97

Beef & Pork: Time for the Meat 98

Garlic Pepper Beef Stir-Fry (Nua Tod Kratiem Prik Thai) 101

Northern Braised Beef Curry Noodles (Khao Soi Neau Toon) 102

Northern Thai Pork and Tomato Chili Dip (Nam Prik Ong) 104

Red Roasted Pork (Moo Dang) 105

Isaan-Style Waterfall Beef (Nam Tok Neau) 107

Thai Sweet Pork (Moo Wan) 108

New Beef Satay (Neau Satay) 109

Thai Braised Beef Short Ribs (Neau Toon) 110

Spicy Basil Stir-Fry (Pad Krapow Neau Sap) 111

Heavenly Beef Jerky (Neau Sawan) 112

Minced Pork Thai Omelet (Khai Jiao Moo Sab) 113

Crispy Pork Belly (Moo Krob) 114

Northern Thai Sausage (Sai Ua) 117

Seafood: Ocean & River Treasures 121

Thai Shrimp Cakes (Tod Mun Goong) 123

Clams in Roasted Chili Sauce (Hoy Lai Pad Prik Pao) 124

Crispy Catfish Raft Salad with Green Mango (Yum Pla Duk Foo) 127

Deep-Fried Trout with Green Mango Slaw (Pla Taud Mamuang Yum) 129

Fried Tilapia with Three-Flavor Sauce (Pla Tub Tim Thod Sam Rod) 130

Steamed Mussels with Thai Herbs in Spicy Broth (Hoy Malaengphoo Nung) 133

Apps & Small Plates to Share 134

Thai Crispy Spring Rolls (Popia Taud) 137

Grilled Pork Sticks (Moo Ping) 138

Fried Wontons (Keow Taud) 139

Stuffed Chicken Wings, aka Angel Wings (Peek Gai Yat Sai) 140

Roti Bread 143

Isaan Chicken Laarb (Laap Gai Isaan) 146

Chicken Satay (Satay Gai) 149

Thai-Style Steamed Dumplings (Kanom Jeeb) 150

Thai Savory Bites (Miang Kham) 151

Fried Thai Fish Cake (Tod Mun Pla) 152

Savory Pork Jerky (Moo Dat Diow) 153

Salads & Umami Veggies 155

Coconut Mango Salad with Shrimp (Yum Mamuang) 156

Thai Beef Salad (Yum Neua) 157

Papaya Salad (Som Turn Thai) 159

Crispy Morning Glory Salad (Yum Pak Boong) 160

Thai Yum Rice Salad (Khao Yum) 162

Bean Sprouts Stir-Fried with Fried Tofu (Thua Ngok Pad Taohu) 163

Morning Glory on Fire (Pak Boong Fai Dang) 165

Plant-Based Thai 167

Spicy Basil Tofu Stir-Fry (Krapow Taohu) 169

Vegan Pad See Ew (Pad See Ew Jay) 170

Vegan Coconut Galanga Soup (Tom Kha Jay) 172

Vegan Yellow Curry (Gang Leung Jay) 173

Vegan Pad Thai (Pad Thai Jay) 175

Vegan Drunken Noodles (Pad Kee Mow Jay) 176

Thai Vegan Fried Rice (Khao Pad Jay) 179

Vegan Tofu Larb (Taohu Lap) 180

Stir-Fried Chinese Broccoli (Pad Khana) 181

Tofu Satay (Taohu Satay) 182

Northern Thai Eggplant and Chili Dip (Nam Prik Noom) 184

Vegan Peanut Sauce (Nam Jim Satay Jay) 185

Kanom Wan: Sweet Thai Life 186

Steamed Coconut Custard in Kabocha Squash (Faktong Sangkaya) 191

Sweet Coconut Milk Pancakes (Kanom Krok) 192

Thai Crepes with Pandan Cream (Khanom Tokyo) 195

Coconut Sticky Rice with Mango (Khao Neow Mamuang) 196

Thai Iced Tea (Cha Norn Yen) 199

Thai iced Coffee (Cafe Yan) 200

Sauces. Dips & Condiments 202

Thai Peanut Sauce (Nam Jim Satay) 204

Grandma's Everything Dipping Sauce 205

Fish Sauce with Chilies (Prik Nam Pla) 205

Homemade Sriracha 206

Ajad Sauce, aka Cucumber Relish for Satay (Nam Jim Ajad) 207

Vinegar with Chilies (Prik Nam Som) 207

Homemade Sweet Chili Sauce (Nam Jim Gai) 208

Acknowledgments 209

About the Authors 210

Index 211

Editorial Reviews

There’s nothing better than when a born teacher teaches the cuisine he was born to cook. Jet Tila is that teacher and Thai is that cuisine.”
—Alton Brown

“This book is amazing because it makes one of the most delicious cuisines in the world accessible, thanks to Jet.”
—Marcus Samuelsson

“Jet cooks with the same passion, heart and verve that he lives by. You’ll get a glimpse of the soul he puts into his cooking when you read this book, and you’ll get a mouthful of it when you try these recipes.”
—Duff Goldman

From the Publisher