10+ Thai Recipes You’ll Love to Cook at Home

Thai food has a special place in so many hearts. The bright flavors, fresh ingredients, and that magical mix of sweet, sour, salty, and spicy—what’s not to love?

Want to bring those flavors home? Here’s a batch of simple, tasty Thai recipes that’ll help you get started, even if you’re not exactly a pro in the kitchen.

You don’t need fancy skills or hard-to-find ingredients. Thai food is surprisingly approachable, and these dishes prove it.

If you love noodles, curries, or a quick stir-fry, there’s something here for you. Let’s dive in.

1) Pad Thai

Pad Thai is that iconic noodle dish you see everywhere—and honestly, it’s not hard to make at home. You’ll grab some rice noodles, a protein (chicken, shrimp, or tofu all work), and a bunch of fresh veggies.

The sauce is what makes Pad Thai stand out. It’s tangy, sweet, a little salty, and totally crave-worthy.

Scrambled eggs and peanuts add a bit of crunch and richness. It cooks up fast, and you’ll feel like a kitchen rockstar when you pull it off.

Want a super detailed recipe with great tips? Check out this one.

Ingredients

• Rice noodles
• Chicken, shrimp, or tofu
• Eggs
• Garlic
• Green onions
• Bean sprouts
• Peanuts
• Lime
• Tamarind paste
• Fish sauce
• Brown sugar
• Vegetable oil

Cooking Instructions

1. Soak the rice noodles in warm water until they’re soft.
2. Heat oil, toss in garlic and your protein.
3. Push everything to the side, scramble the eggs right in the pan.
4. Add noodles, tamarind paste, fish sauce, and sugar.
5. Mix it all up, then throw in bean sprouts and green onions.
6. Serve with peanuts and a wedge of lime.

2) Green Curry Chicken

Green curry chicken is a classic that’s surprisingly easy to whip up. The green curry paste gives it a gentle heat and that fresh, unmistakable flavor.

You’ll use chicken, coconut milk, and whatever veggies you’ve got handy. The coconut milk makes the sauce rich and just a little sweet, while fish sauce brings a savory depth.

Bamboo shoots or bell peppers add crunch. Adjust the curry paste if you want it spicier—or milder.

Ingredients:

• 1 lb chicken breast, sliced
• 2 cups coconut milk
• 3 tbsp green curry paste
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 1 cup bamboo shoots or bell peppers
• Fresh Thai basil (optional)

Cooking Instructions:

1. Heat half the coconut milk in a pan over medium.
2. Stir in the green curry paste until it smells amazing.
3. Add the rest of the coconut milk and let it simmer.
4. Toss in the chicken and cook until it’s tender—about 10-15 minutes.
5. Mix in fish sauce and palm sugar.
6. Add bamboo shoots or bell peppers, cook for 5 minutes.
7. Top with Thai basil if you’re feeling fancy.

3) Massaman Curry

Massaman curry is hearty and mild, with a lovely blend of Indian and Thai flavors. You’ll get tender chicken, soft potatoes, and the warmth of cinnamon and cardamom.

Coconut milk makes the sauce creamy and rich. It’s a one-pot meal—easy enough for beginners and perfect with some fluffy rice.

The potatoes make it filling, and if you’re vegetarian, tofu works too.

Ingredients

• 1 lb chicken, cut into pieces
• 2 medium potatoes, peeled and chopped
• 1 onion, sliced
• 1 can (14 oz) coconut milk
• 2 tablespoons Massaman curry paste
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar
• 1 cinnamon stick
• 3 cardamom pods
• 1/2 cup roasted peanuts

Cooking Instructions

1. Heat a pot over medium, add curry paste, and stir until it smells toasty.
2. Pour in coconut milk and mix.
3. Add chicken and cook for 5 minutes.
4. Toss in potatoes, onion, cinnamon, and cardamom. Simmer for 20 minutes.
5. Mix in fish sauce and brown sugar.
6. Cook until everything’s tender.
7. Top with peanuts and serve with rice.

Need more details? Here’s a great Massaman Curry recipe.

4) Tom Yum Goong

Tom Yum Goong is the go-to Thai hot and sour soup, loaded with prawns and a clear, aromatic broth. Lemongrass, galangal, and kaffir lime leaves give it that signature punch.

It’s spicy, tangy, and comes together fast. Thai chilies bring the heat, and lime juice adds the zing.

Mushrooms and fresh herbs make it extra tasty. It’s perfect as a starter or a light meal.

Ingredients

• 2 liters water
• 4 stalks lemongrass, smashed
• 1-inch piece galangal, sliced
• 10 kaffir lime leaves, torn
• 10 Thai bird’s eye chilies
• 5 cloves garlic, crushed
• 250g prawns, peeled and deveined
• 200g mushrooms, sliced
• 3 tablespoons fish sauce
• 2 tablespoons lime juice
• 1 teaspoon sugar

Cooking Instructions

1. Bring water to a boil in a pot.
2. Add lemongrass, galangal, garlic, lime leaves, and chilies. Boil for 10 minutes.
3. Add prawns and mushrooms. Cook until prawns turn pink.
4. Stir in fish sauce, lime juice, and sugar. Taste and tweak as needed.
5. Serve hot.

5) Tom Kha Gai

Tom Kha Gai is a creamy coconut chicken soup that’s somehow both comforting and bright. Coconut milk, lime, fish sauce, and those aromatic Thai herbs—what a combo.

You’ll get warmth and a gentle kick from Thai chilies. It’s simple but packed with flavor.

Chicken thighs keep it juicy, and galangal brings a fresh, slightly spicy note. The soup is ready in about 30 minutes.

Ingredients

• 2 cups chicken broth
• 1 cup coconut milk
• 1 pound chicken thighs, sliced
• 2 stalks lemongrass, smashed
• 3 slices galangal
• 3 kaffir lime leaves
• 3-4 Thai chilies
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• 1 teaspoon sugar
• Fresh cilantro for garnish

Cooking Instructions

1. Boil chicken broth with lemongrass, galangal, and lime leaves.
2. Add chicken, simmer for 10 minutes.
3. Stir in coconut milk, simmer 5 more minutes.
4. Add fish sauce, lime juice, and sugar—taste and adjust.
5. Add chilies, cook for 5 minutes.
6. Garnish with cilantro and serve hot.

Craving more detail? Here’s a solid Tom Kha Gai recipe.

6) Pad See Ew

Pad See Ew is a stir-fried noodle dish that’s both easy and satisfying. You’ll use wide rice noodles, soy sauce, egg, and your pick of chicken, pork, or beef.

Chinese broccoli adds crunch, but you can swap in another green if you want. The noodles get chewy and soak up all that savory sauce.

It’s quick to cook in a hot pan or wok. You can always tweak the ingredients to fit what you have.

Ingredients

• Wide rice noodles
• Soy sauce (light and dark)
• Eggs
• Chinese broccoli or another green
• Chicken, pork, or beef slices
• Garlic
• Oil for cooking

Cooking Instructions

1. Soak or prep the noodles as the package says.
2. Heat oil in a hot wok or pan.
3. Add garlic and meat, stir-fry until cooked through.
4. Push to the side, crack in eggs, scramble gently.
5. Add noodles, broccoli, and both soy sauces. Stir-fry to mix.
6. Cook a few minutes more until noodles get a little charred. Serve hot.

More step-by-step? Here’s a Pad See Ew recipe.

7) Thai Chilli Basil Stir Fry

Thai Chilli Basil Stir Fry is your answer to a quick, flavorful dinner. Use ground or sliced chicken, lots of garlic, and hot chilies for a spicy punch.

The magic is in the fresh Thai basil—it’s aromatic and just a little peppery. Fish sauce and oyster sauce bring the salty-sweet balance.

Serve it over rice or noodles. You can dial the heat up or down by playing with the chilies.

Ingredients

• 1 pound ground or sliced chicken
• 4 garlic cloves, minced
• 2 Thai bird’s eye chilies, chopped
• 2 tablespoons oyster sauce
• 2 tablespoons fish sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves
• 1 tablespoon vegetable oil

Cooking Instructions

1. Heat oil in a pan over medium-high.
2. Add garlic and chilies, stir until fragrant.
3. Add chicken, cook until no longer pink.
4. Stir in oyster sauce, fish sauce, and sugar. Cook for 2 minutes.
5. Remove from heat, stir in basil until wilted.
6. Serve hot with rice or noodles.

8) Vegan Thai Spring Rolls

Vegan Thai spring rolls are fresh, crunchy, and honestly pretty addictive. You can keep them soft or fry them up for a crispy bite.

Fill them with rice vermicelli, veggies, and herbs—whatever you like, really. Rice paper makes rolling easy, and you can use whatever veggies are in your fridge.

For dipping sauce, mix soy sauce, lime juice, and a bit of sugar. If you want a more authentic taste, add a splash of vegetarian fish sauce.

Ingredients

• Rice paper
• Rice vermicelli noodles
• Shredded carrots
• Cabbage
• Fresh herbs (mint, cilantro, or basil)
• Soy sauce
• Lime juice
• Sugar
• Vegetarian fish sauce (optional)
• Garlic (optional)
• Oil for frying (if frying)

Cooking Instructions

1. Soak rice vermicelli in warm water until soft.

2. Shred the carrots and cabbage.

3. Dip the rice paper in warm water until it softens.

4. Add noodles, veggies, and herbs to the rice paper.

5. Roll it up tightly.

6. Fry in oil at 350°F (175°C) until golden, or pop them in the air fryer for 10-15 minutes.

7. Stir together the sauce ingredients and serve with the rolls.

See more at Vegan Thai Spring Rolls Recipe.

9) Thai Papaya Salad (Som Tum)

Thai Papaya Salad, or Som Tum, feels like a crunchy, fresh pick-me-up you can whip up almost anytime. The shredded green papaya gives it that snap—honestly, it’s kind of addictive.

You get this wild mix of sweet, sour, spicy, and salty all at once. It’s definitely refreshing, and if you like bold flavors, you’ll probably love it.

Garlic, chilies, tomatoes, long beans, and roasted peanuts all go into the bowl. The dressing? Usually lime juice, fish sauce, and a bit of sugar to tie everything together.

Making Som Tum is quick. You just pound the ingredients together enough to blend the flavors but keep the crunch.

Ingredients

• Green papaya (shredded)
• Garlic cloves
• Fresh red chilies
• Tomatoes (halved)
• Long beans (cut into pieces)
• Roasted peanuts
• Lime juice
• Fish sauce
• Palm sugar or regular sugar

Cooking Instructions

1. Peel and shred the green papaya.

2. Pound garlic and chilies in a mortar.

3. Add lime juice, fish sauce, and sugar, and mix it up.

4. Toss in shredded papaya, tomatoes, and long beans.

5. Gently pound everything together—don’t go overboard, you want it crunchy.

6. Stir in roasted peanuts right before serving.

Want more details? Here’s a Thai green papaya salad recipe.

10) Panang Chicken Curry

Panang Chicken Curry is rich, creamy, and honestly hard to resist. Coconut milk and panang curry paste give it a flavor that’s spicy but also a little sweet.

You’ll pick up on the kaffir lime leaves and peanuts right away. This curry runs milder than some of its cousins, so if you’re not into super spicy, you’re probably safe here.

It cooks up fast, which makes it perfect for a weeknight dinner. I always serve it with jasmine rice to soak up all that sauce—wouldn’t want to waste it.

Sometimes I throw in bell peppers or green beans for extra color and crunch. It’s simple to make, but it feels like something special.

Ingredients

• 1 lb (450g) chicken breast, thinly sliced
• 2 tbsp panang curry paste
• 1 can (13.5 oz/400 ml) coconut milk
• 4 kaffir lime leaves, torn
• 1/4 cup roasted peanuts, crushed
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed
• 1 tbsp vegetable oil

Cooking Instructions

1. Heat some oil in a pan over medium heat.

2. Toss in the panang curry paste and give it a good stir for about a minute.

3. Pour in half of the coconut milk. Let it cook until the sauce thickens up a bit.

4. Add the chicken slices. Cook them until you don’t see any more pink.

5. Pour in the rest of the coconut milk. Toss in those kaffir lime leaves.

6. Stir in the fish sauce and brown sugar.

7. Add the bell pepper and green beans. Let everything cook for around 5 minutes, until the veggies feel tender.

8. Sprinkle some crushed peanuts on top right before serving.

9. Serve it all with jasmine rice.