Here are our best, easy Thai Recipes bursting with authentic Thai flavor! These better-than-takeout meals can be easily made at home and will soon become your new favorites!
If you’ve been here a while, you’ll know how much we love Thailand. Not only for its kind and gentle people, peaceful, generous culture, and stunning landscapes but for its fresh and flavorful cuisine!
We love to cook Thai food at home because it inevitably brings us back to those special places. Many of our recipes are authentic, like our Pad Thai Noodles or Tom Kha Soup, and some are Thai-inspired. Most are vegetarian or vegan-adaptable!
Thai Noodle Dishes
Easy Pad Thai!
One of ourmost popular Thai recipes on the blog, is this Easy Pad Thai recipe that can be made with chicken, shrimp, or tofu! It is vegan-adaptable and has incredible flavor! Use tamarind paste for authentic flavor, or use an easy swap( lime juice and rice vinegar).
Khao Soi (Northern Thai Curry Noodle Soup)
A rich, fragrant coconut curry broth with a hint of cardamom is the base for Khao Soi, a comforting dish that hails from northern Thailand. Add rice noodles and your choice of protein: shrimp, tofu, or chicken!
Drunken Noodles
Thai Drunken Noodles are the perfect 30-minute weeknight dinner – spicy, saucy and full of bold umami flavor-can be made w/ chicken, shrimp or crispy tofu!
Pad See Ew
Pad See Ew is a delicious Thai stir-fried noodle dish using wide rice noodles,Chinese broccoli, eggs, your choice of protein ( chicken, tofu, shrimp) and a flavorful sweet soy stir-fry sauce.
Authentic Pad Mee!
This delicious Thai-style vermicelli noodle recipe is from Simply Suwanee. Simple and delicious Authentic Pad Mee has so much flavor.
Thai Noodle Salad
Originally from our vegetarian restaurant, this Thai Noodle salad recipe is loaded up with healthy veggies andour “best-ever” peanut sauce made with peanut butter. Perfect for mid-week lunches, it is vegan and a reader favorite!
Thai CurrIeS
Thai Green Curry
This Thai green curry recipe is bursting with flavor! Make this with homemade green curry paste or use store-bought green curry paste! One of my personal favorite Thai recipes!
THAI Red CURRY
An easy authentic recipe for Thai Red Curry made with your choice of chicken, shrimp, veggies or tofu. Make it on the stovetop or use your instant pot! Serve it over black rice, jasmine rice, or rice noodles – and save the leftovers for lunch!
Thai Zucchini Curry
Zucchini Curry is a delightful dish made with Thai red curry paste and coconut milk. It’s a quick and easy dinner – the perfect meal for end-of-summer produce. Make this with chicken breast or Crispy Tofu.
Thai Fish Curry
This recipe for Thai Fish Curry is quick and easy and full of amazing Thai flavors, made with fragrant coconut lemongrass broth, fish sauce and lime, it is one of our favorite Thai dishes on the blog.
Pumpkin Curry
Creamy Thai Pumpkin Curry is full of delicious Thai flavors that can be made with tofu, chicken or shrimp. Gluten-free, dairy-free, and great for meal prep!
THAI GREEN CURRY NOODLES
This simple easy dinner recipe is loaded up with healthy veggies, noodles and your choice of chicken or tofu.
Pineapple Curry
Thai Pineapple Curry is an incredibly easy and tasty recipe for a quick lunch or dinner. This 20-minute version is full of healthy vegetables, fresh pineapple, and your choice of Chicken or Tofu, bathed in fragrant coconut red curry sauce. It’s seriously divine! It’s vegan-adaptable.
Thai Soups
Tom Kha Gai
Warming and authenticTom Kha Gai (Thai Coconut Chicken Soup). This flavorful Thai recipe is very adaptable and can be made in an instant pot or on the stovetop, perfect for chilly evenings. Gluten-free and Keto!
Tom Yum Soup
This authentic Tom Yum Soup can be made with tofu, shrimp, or chicken. Moderately spicy, it gets its lovely bright and sour flavor from tamarind.
THAI NOODLE SOUP
A steaming bowl of healing Thai Noodle Soup infused with lemongrass and ginger. A healthy, low fat, gluten-free meal, full of amazing Thai flavors that will warm you to your bones!
Thai style Sweet Potato Soup
Thai Sweet Potato Soup with coconut milk, lemongrass and ginger… a light and healthy Thai recipe that is vegan and gluten-free!
THAI-InspireD BROCCOLI SOUP
This comforting bowl of Thai Broccoli Soup is healthy and full of delicious Thai flavor. Simple and easy to make. Vegan-adaptable, keto and Gluten-free.
Thai Stir Fries
Thai Green Bean Stir Fry
This Thai Green Bean Stir Fry is full of crunch and flavor! Spiced up with red curry paste, shallots, ginger and lemongrass for a quick, savory Thai-inspired meal. Vegan and GF.
Thai Basil Chicken
Thai Basil Chicken is simple, fast and flavorful! Made with ground chicken (or ground turkey) it’s ready to serve in under 30 minutes. Use holy basil for the best flavor!
Thai Eggplant Stir-Fry
Thai Eggplant Stir Fry w/ your choice of protein, fresh veggies in a flavorful Thai stir-fry sauce with fragrant Thai basil. Vegan Adaptable.
Thai Pineapple Fried Rice
ThaiPineapple Fried Riceholds all the Thai flavors of spicy, sweet, and salty with a perfect tang from the pineapple topped off with crunchy, nutty cashews. Make it with chicken, shrimp or tofu- a delicious Thai meal in just 30 minutes!
Thai Salads!
Thai Larb Salad
A flavorful recipe for Thai Larb Salad, a fresh Thai salad made with your choice of lamb, beef, pork, chicken or tofu. Low carb, fast and easy! Serve over lettuce cups with sticky rice!
Thai Oyster Mushroom Salad
Thai Oyster Mushroom Salad with Tofu is a simple, delicious recipe infused with fresh Thai flavors-lemongrass, shallot, mint, cilantro, and fresh lime juice. A light and healthy meal-all in one dish!
Green Papaya Salad
Green Papaya Salad {Bangkok Style!} a light, healthy and refreshing Thai Salad bursting with authentic Thai Flavors!
Thai Eggplant Salad
This flavorful Thai Grilled Eggplant Salad is simple, light, and refreshing with a tangy, umami dressing made from fresh lime juice and fish sauce. Healthy and tasty, this Thai Salad comes together in 35 minutes! (Vegan-adaptable) Serve it with jasmine rice and make it a meal.
Thai CoconUt Chicken Salad
A tasty recipe for Thai Chicken Salad with baby spinach, cucumber, mint, cilantro, and scallions with crispy shallots. A flavorful entree salad perfect for warm summer nights.
Thai Appetizers
Thai Chicken Satay with Peanut Dipping Sauce
This recipe for Chicken Satayis bursting with authentic Thai flavor! Chicken (or tofu) is bathed in a fragrant marinade ofcoconut milk and Thai spices, then grilled to perfection and served with a flavorful peanut dipping sauce. Vegan-adaptable!
Thai Spring Rolls
How to make Thai Spring Rolls with BEST EVER Peanut Sauce! These vegan spring rolls can made ahead and stored for healthy lunches or potlucks and gatherings.
Thai SauceS, Pastes and Sides!
Red Thai Curry Paste
Making authentic Thai Red Curry Pastefrom scratch is fast and easy and can be made in under 30 minutes. Make it in afood processoror use a mortar and pestle for a more authentic approach -both yield incredible flavors and aromas that will give your Thai dishes delicious flavor. Vegan-adaptable!
Best-Ever Thai Peanut Sauce
This recipe for Thai Peanut Sauce is simple, easy, and addicting. The perfect dipping sauce for Spring Rolls. Its secret ingredient will have you coming back for more. VEGAN!
Green Curry Paste
How to make authentic Green Curry Paste from scratch in just 15 minutes. Can be made ahead and frozen- perfect for meal prep. Vegan adaptable.
Vegan Fish Sauce
This vegan fish sauce will make Thai recipes easy to adapt to the vegan diet!
Vegan Oyster Sauce
This Vegan Oyster sauce is full of umami goodness!
How to Make Perfect Jasmine Rice
Fluffy fragrant Jasmine Rice cooked to perfection! A no fuss easy stove top recipe that is ready in under 30 minutes from start to finish.
Suwanee’s Authentic Sticky Rice
Learn how to make traditional Thai sticky rice in a bamboo steamer basket. This method is the age-old, proven method that Thai people have used in Thailand for generations!
Easy Thai “Inspired” Meals
Thai Turkey Burgers
In summer, grill up some flavorfulThai Turkey Burgers seasoned with lemongrass and ginger, topped with crunchy Asian Slaw, Cucumber Ribbons & Spicy Chili Aioli. Light, healthy, Delicious! Our reader’s favorite!
THAI Curry MEATBALLS
Tender chicken or turkey meatballs with fragrant lemongrass coconut sauce – a flavorful, low-carb main that is full of amazing flavor. Healthy and light and keto. We also love Suwanee‘s Tom Yum Meatballs– so tasty!
Thai Burritos with Peanut Sauce
Delicious, vegan Thai Burritos with Peanut Sauce, baked peanut Tofu, black rice, spicy sriracha black beans and shredded crunchy veggies all wrapped up in a warm, whole wheat tortilla.
More recipe collections!
- 35+ Mouthwatering Indian Recipes to Make at Home
- 50+ Amazing Tofu Recipes
Hope you enjoy these flavorful soul-warming, easy Thai Recipes! Let us know your favorites in the comments below!
Looking for authentic Thai ingredients? Go to your nearest Thai market, or Asian Food Market. Here is a handy checklist: What to Buy at the Asian Market!
Have a beautiful, inspiring week! xo
Sylvia
Easy pad Thai Video
33 + Easy Thai Recipes with Authentic Flavors!
5 Stars4 Stars3 Stars2 Stars1 Star5 from 6 reviews
- Author: Sylvia Fountaine | Feasting at home
- Prep Time: 15
- Cook Time: 15
- Total Time: 40 minutes
- Yield: 4 1x
- Category: Thai recipes
- Method: stovetop
- Cuisine: Thailand
- Diet: Vegetarian
Description
Our 25 Best ThaiRecipes! Inspired by the flavors of Thailand,these simple, easy Thai dishes are fast, easy and vegan adaptable! ( Thai Zucchini Curry)
Ingredients
UnitsScale
- 1 pound chicken breast, thinly sliced (or make crispy tofu, or see list of protein options above)
- 1 pound of zucchini or summer squash, sliced
- 1 cup onion, sliced
- 1 cup bell peppers, sliced
- 1 cup cherry tomatoes, halved
- 2–3 tablespoons red curry paste
- 13.5 oz, 1 can of coconut milk
- 1/2 cup water or chicken stock, more as needed
- 2 tablespoons brown sugar, more to taste
- 1 1/2 –2 tablespoon fish sauce
- 3 kaffir lime leaves, thinly sliced (about 1 tablespoon)
- 1 cup fresh Thai basil
Instructions
- Add the curry paste and half the coconut milk to medium-high heat in a medium-large stock pot. Break up the curry paste, stir well with the coconut milk,and cook until bubbles form and the sauce thickens. (Around 2 minutes.)
- Add the chicken, chicken stock and the rest of thecoconut milk, and cook for 5-6 minutes or until the chicken is cooked. Stir a few times.The sauce will reduce quite a bit at this point. Feel free to add 2-3 tablespoons more water or stock if it gets too thick.
- Add the vegetables, onion, bell peppers, tomatoes, and zucchini, and loosen with more water if needed.Turn the heat to medium and cook for 4-5 minutes until the veggie’s desired doneness.
- Add fish sauce, sugar, and kaffir lime leaves, stir, and cook for 2 more minutes.Carefully sample the curry sauce and season as needed with more fish sauce and sugar. Add more curry paste for extra spice or flavor. Adjust until happy.
- Turn the heat off, add basil, stir well, and let cool for a few minutes before serving.
- Best served with jasmine, brown, or basmati rice. Leftovers will keep up to 4 days in the fridge.
Notes
- If making with crispy tofu– add it in at the end just to gently warm through.
- If using homemade curry paste, the sauce will not be as bright as the store-bought paste. It has more of a creamy yellow color rather than the red color. A few red peppers are used for the red color, but they will still taste great!
- If leaving out the tomatoes, add a squeeze of lime juice.
- Potatoes are great for this recipe, especially the softer and smaller potatoes like gold, yellow or red varieties.
- Sweet potatoes are also great, but be sure to add 4-5 minutes of cooking time if using the more firm potatoes.
- Pumpkins and squash are amazing for this recipe! Use kabocha,acorn, butternut squash, and spaghetti squash. Add a few extra minutes of cooking if using a more firm pumpkin or squash. Use a fork to test and ensure a fork can easily poke through the flesh.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 428
- Sugar: 10.3 g
- Sodium: 818.7 mg
- Fat: 26 g
- Saturated Fat: 19.1 g
- Carbohydrates: 19.2 g
- Fiber: 2 g
- Protein: 31.5 g
- Cholesterol: 85.4 mg
