Pad Thai

Phat_Thai_kung_Chang_Khien_street_stallI’ve been lazy lately, making pad thai with the organic pad thai sauce I bought. But if you want to cook it from scratch, here’s how!

Pad thai was originally invented to get rid of the Chinese influence of wheat noodles. They didn’t stir fry very well, so rice, being the main export of Thailand, was converted into noodles and a new dish was born!

Serves two.

You will need:

  • 100 grams rice noodles and water for soaking
  • 100 grams chicken or tofu
  • 1 egg
  • 2 tsp chopped garlic
  • 2 tsp chopped shallot
  • 2 tsp dried shrimp (optional)
  • 1/2 cup bean sprouts
  • 1/4 cup shredded carrots
  • 1/4 chopped spring onions
  • 3/4 cup water
  • 2 tbsp oil
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1 tbsp palm sugar
  • 1 tbsp chili sauce
  • 3 tbsp tamarind juice (substitute rice vinegar)
  • 1 tbsp roasted peanuts
  • slice of lime for garnish


  1. Soak the rice noodles in some water before you start.
  2. Heat the oil in a wok over low heat. Add the garlic and firm tofu. Stir fry until the tofu becomes golden and a little crispy on the outside.
  3. Add the dried shrimp and stir fry for a minute. Then push everything to one side.
  4. Drain the rice noodles and add to the wok. Add in the water and stir fry until the noodles become soft, then add the seasoning, bean sprouts, carrots, spring onions etc. Leave out the peanuts and lime for later.
  5. After stir frying for a couple minutes, push everything to the side and add in the other tbsp of oil. Crack the egg and let it spread out across the bottom of the pan. Flip it over and let it cook, then start breaking it up into smaller pieces.
  6. Mix everything together now, turn off the heat and serve. Add the roasted peanuts on top, or on the side, with a slice of lime. As in the picture you can also serve chili powder, beansprouts and spring onions on the side as a garnish. Your choice!

White Bean Dip

I must express my deepest apologies for not updating the blog in over a month! I have been back home in Canada visiting friends and family in between my school contracts.

However, I return with a delicious recipe that my aunt prepared for me. My cousin is gluten free also, so she is used to preparing gluten free dishes.

This white bean dip comes from a magazine, but unfortunately I cannot remember which one. All I know is that I will definitely make this when I return to Bangkok.




Making Hummus

It suddenly occurred to me, why pay 300 baht for pre-made hummus, when I could make the stuff myself? Waitrose dried chick peas cost 129 per bag at Topps, and garlic is basically free here.


A perfect lunch!


It is best to soak your chickpeas over night. Use clean drinking water for this.


The chickpeas will absorb most of the water, so it’s best to use drinking water (not tap)

These are all the ingredients you need.


This tahini is from my local villa. But any other brand of tahini would be fine – there’s Healthy Mate and homemade ones at the Bangkok Farmer’s Market

Begin by cooking your chickpeas in some water. This will take about 10 minutes. Follow the instructions on the back of the package. Then, drain them and let them cool down.

Use your food processor to break down the chickpeas. Add the juice of half a lime, a tbsp of tahini, and a tbsp of olive oil. You may want to add a little more of each, depending on the taste and consistency.


Chop the garlic and parsley, then add to the food processor. Blend together until you get the consistency you want. You could also add some roasted peppers, paprika or chilies to add a bit of heat.




Quinoa Thai Style with Chili Pumpkin Seeds


The finished product: Thai Style Quinoa

I’m not sure if you’ve noticed, but pumpkins are in season. I’ve had pumpkins in my puddings, risottos, pastas and salads. I’m almost over it.


There’s pumpkin …. in everything!


  • 1/2 cup quinoa
  • 3-4 spring onions, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2-3 sprigs of fresh cilantro, finely chopped
  • 1 lime, quartered
  • 1-2 stalks of kale, roughly chopped
  • 1-2 cups stock (veg or chicken works best)
  • 1/2 cup water
  • chili powder
  • pepper


  1. Prepare your pumpkin seeds first, so you can wash your quinoa while they cook. Quinoa can be quite bitter because of the coating on the outside of the seeds, so be sure to give it a good wash. I use a metal strainer and really push the seeds into the metal to help release that bitter outer coating.
  2. Put 1/2 cup of water into a small sauce pan and get it to a raging boil. Then add your quinoa. As the water evaporates, gradually start adding in the stock.image
  3. Start prepping your veg. As the quinoa cooks, you can add in a little bit of garlic and kale each time you add the stock. The flavours of the garlic will mix with the quinoa, while the stock will cook the kale and take away its bitterness.image
  4. Test the quinoa – you don’t want it to be al dente. When it is soft enough, pull it off the heat and mix in the cilantro, spring onions. Squeeze the juice out of the limes and mix well. This produces a light and tangy flavour for the quinoa.
  5. Season with some pepper (and I like to add a little chili pepper) and then serve with a wedge of lime and chili pumpkin seeds on top. This is great as a side dish, or as a main meal.


Pumpkin Risotto


A risotto Gordon Ramsay would love!

I’ve made this several times with different veg, and I’m going to let you in on a little secret: This risotto recipe is not difficult and you can alternate the veg. For example, today I am using pumpkin. But you could use mushrooms instead. Be creative and confident in your cooking!

Here’s a video of Gordon Ramsay on the F Word making a pumpkin risotto.

The ingredients for my risotto are rough measurements, since, if you’ve read any of my other recipes, I don’t exactly follow them!


  • 1 1/2 cups pumpkin, cut into 2cm cubes
  • approx. 1 1/2 cups stock (you can use fish, veg, beef or chicken)
  • 3/4 cup risotto rice
  • 1 medium size onion, finely chopped (or 1/2 cup shallots)
  • 3 cloves of garlic, finely chopped
  • 1/2 cup spinach, roughly chopped
  • 1 tsp rosemary, crushed
  • salt and pepper
  • 1 tbsp olive oil
  • parmesan to garnish

You may also wish to use the pumpkin seeds as a garnish. I pull them out as I’m cutting the pumpkin and give them a good wash to get rid of any gooey membranes. You can either pan fry them, or coat them in the spices and throw them into the oven for a while. I use a bit of cumin, chili powder and garlic salt to give them a spicy taste. You want them to be crunchy, but not burnt! You need to watch them! These also make a great snack.


You could use roasted pumpkin, as Ramsay does in his recipe.


  1. Start by heating some oil in a thick-bottomed frying pan or non-stick pan. You want to use medium heat. Then add the onions and garlic. You want to ‘sweat’ them – that means you do not want to colour them, instead you want the onion and garlic to become transparent. That should take 2-3 minutes over medium head.
  2. Then add your rice. Again, you don’t want to fry it, you want to ‘open it to the idea’ of being cooked.
  3. Then add in some stock. Do not pour all of it in! You want to gradually add it. If you pour all of it in, you may be at risk of overcooking your risotto and turning it into baby food. The goal is to have a creamy risotto, while the rice should still be al dente.
  4. imageStir your risotto constantly, and don’t let it become dry. After the first bit of stock has disappeared, add in a little more and add your pumpkin as well.
  5. Season with some salt and pepper, and add the rosemary. Watch closely, you may need to add in some more stock.
  6. When the rice is finally al dente, add in a little more stock, like a tablespoon, and then the spinach. Turn off the heat, but stir the risotto to incorporate the spinach.
  7. imageServe and garnish with parmesan or pumpkin seeds.

Prep time is about 10 mins and cooking time should take no more than 20 mins. Have some extra stock or water beside you, in case you find the risotto is very thirsty. This makes 2 decent sized portions.


Fried Tomato Sarnie & Smokey Sweet Potato Frites


This meal checks all the boxes – sweet, savoury and garlicy!

I bought a couple big tomatoes this week, which I don’t usually do. Perhaps my body was craving antioxidants, vitamin C and potassium?

Smokey Sweet Potato Frites

  • 1-2 sweet potatoes
  • salt and pepper
  • 1 tbsp garlic salt
  • 1tbsp paprika
  • oil for coating

Peel and cut the sweet potato fries into desired shape. You’ll want to keep them relatively skinny so they don’t take forever to cook. Then throw them into a bowl with all of the ingredients. Use the oil to help dress the fries. Put a little bit of oil onto a baking sheet and then throw these bad boys in the oven at about 200 degrees celsius. They should take about 20 mins, depending on thickness. You could also shallow fry them in a frying pan.

Fried Tomato Sarnie:

  • Thick chunk of tomato (like an inch)
  • oil for frying
  • tbsp each of polenta (or corn flour) and gluten free baking mix
  • salt and pepper

Simply coat the tomato in the flours and S&P. If you want your tomato to be crunchy, use an unripened one. The tomato in the pic was slightly too ripe, so it exploded a little when I took a bite.

Heat the oil in a frying pan – you want this to be super hot. Fry the tomato until it is slightly brown and crispy.

Serve with guacamole, sweet chili sauce, mayo or what ever sauce you love!


Pork Patties with Mango Salsa & Purple Spuds

That is a stunning shade of purple - for a spud

That is a stunning shade of purple – for a spud

Salsa: red onions, tomatoes, ripe mango, lime juice, red chili and coriander. It’s best to prepare this a bit ahead of time, so the flavours can sink in. Just add however much you want, in the proportions you want. This is much better than that canned poop!

Pork patties: salt, pepper, olive oil, gluten free bread crumbs and pork. Mix everything together, but add small amounts of the bread crumbs until the patties stick together and lose some moisture. Then just fry until gold brown.

Purple spuds – potatoes, water, garlic, salt. Boil. (I accidentally bought ‘Japanese potatoes’ thinking they’d be like sweet potatoes. They’re not.) Mash well, season with pepper and add some olive oil or butter.