Nine Thai Recipes, From Classic Noodles to Fragrant Curries

From the seafood-forward cuisine of the south to the pungent Isan flavours of the northeast, Thai food is incredibly diverse. And, thanks to our dynamic Thai dining scene, Australians can enjoy the lot. But when it comes to cooking Thai dishes at home, it can be daunting to attempt classics like pad thai or a curry without a jar of store-bought paste.

Luckily, there’s no need. Some of our favourite chefs and Thai restaurants have been kind enough to share their recipes with us over the years. Here, we’ve rounded up nine of the best to try at home, whether you’re looking for a weekend project or a quick fried noodle to get you through the week. Time to fire up the wok, hit your favourite Asian grocer and get to work perfecting these easy curries, stir-fried noodles and more.

Palisa Anderson’s pad thai

Beloved chef, author and organic farmer Palisa Anderson takes pad thai back to its roots with a recipe handed down by her mother and Chat Thai founder, the late, great Amy Chanta. This quick noodle dish – traditionally a worker’s lunch, made without fancy proteins – is on the table in 30 minutes.

Dodee Paidang’s pad krapao

According to Dodee Paidang head chef Sattawat Tangsuksan, pad krapao (stir-fried Thai holy basil) is considered by many as the national dish of Thailand. His hot tip? Get your ingredients prepped and ready before you crank up the wok and substitute proteins as your heart desires. This one’s pulled from the pages of The Broadsheet Melbourne Cookbook: The New Classics.

Pad see ew

Noods is a nifty compendium of 80 noodle recipes by top chefs featuring everything from stir-fried chow mein to tonkotsu ramen. But we can’t go past this pad see ew recipe, straight from the streets of Bangkok. Chewy, fresh flat rice noodles are coated in a sweet but smoky sauce that’s a Thai classic with Chinese influences. Make sure the oil is smoking slightly to achieve delightfully charred noodles.

Automata’s family meal khao soi

This soupy, coconut milk-based red curry is one of northern Thailand’s most iconic dishes. A staff meal favourite at Sydney’s legendary now-closed Automata, this version contains a whole chicken, egg noodles, sharp red onion and pickled mustard greens. Setting aside some of the egg noodles to be deep fried yields a crunchy topper that will have you coming back for more.

Soi 38’s green chicken curry

Terry Intarakhamhaeng’s Adelaide restaurant Soi 38 is famed for its curry nights throughout winter – but you can make this green chicken curry any time of year. A traditional iteration of gaeng rawang gai, this recipe calls for Thai eggplant, turmeric, zingy makrut lime leaf and skin-on chicken thigh fillets. It comes together in about half an hour for an easy weeknight hit.

Chin Chin’s massaman curry

More than 500 plates of this coconutty beef curry hit tables at the Melbourne and Sydney restaurants each week. The five hour cook time is worth it for brisket that falls away with every spoonful. Plus, the homemade curry paste can be refrigerated for up to two weeks or frozen in portions for future meals.

Marion Grasby’s lemon, lime and bitters Thai chicken

An unexpected ingredient is key to Marion Grasby’s Thai chicken recipe. “You kind of don’t think of it as something to cook with. But we know alcohol can add beautiful flavours and complexities, so it shouldn’t come as a surprise,” she says of the bar staple. Before hitting the table, Grasby reduces the marinade to a sticky glaze to pour over the chicken, serving it with rice and crunchy lettuce leaves.

Matt Moran’s Thai beef curry

The celebrity chef’s Thai beef curry is inspired by one of artist Meyne Wyatt’s favourite childhood dishes. It uses Wagyu short rib and lots of Thai spices to deliver a tender, fall-apart curry with a veg boost from pea and apple eggplants. Moran suggests serving simply with steamed rice and a zesty green papaya salad.

Chin Chin’s sausage rolls

These might look like any other sausage roll, but a hit of jungle curry paste, as well as Thai basil, coriander and fish sauce mean they’re a far cry from the Aussie classic. Chin Chin executive chef Benjamin Cooper side steps tomato sauce for dipping, choosing to serve the rolls with a roast tomato nahm prik.

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