Vegetarian Thai Food (recipes)

Vegetarian Thai Food (recipes)

Popia Thod (mini spring rolls)

Khao Phad Sapparot (Thai Fried rice with pineapple)

Som Tam Teang (Spicy Cucumber Salad)

Khao Soi (noodles in coconut soup)

Tong-O-Pat Nam Man Hoy (fried Celery in Oyster sauce)

Ka Lam Ple ton Hed Hom (steamed cabbage with shiitake mushrooms)

Salat Pholamai (fruit salad)

Hed Hom Prung Rod (fried Shiitake mushrooms)

Hed Hom Rad Sod (steamed Shiitake mushrooms in sauce)

Keang Liang (spicy vegetable soup)

Pad Thua Lan Toa Khao Phot On (fried snow peas with baby corn)

Pad Thai / Phat Thai (the famous Thai fried rice noodles)

Tom Kha Het (mushroom coconut soup)

Phak Chuppaeng Thod (My favorite thai snacks: Fried Vegetables in batter)

Phak Guang Tong Pad Hed (chinese mustard cabbage with mushroom) recipe

Phak Tua Gnog Pak Gaad Dong (fried bean sprouts with pickles)

Nam Prik Ong (chili paste)

Pad Krapow To-hu sai Hed (Yellow Tofu in Basil – Chillie sauce)

Tom Yam Hed (Sour and Spicy Mushroom soup)

Goong priaw waan (Sweet and Sour Shrimps)

and more to come!

all above are in order below: I skipped, khao soi, salat pholamai, keang liang and nam prik ong recipes.

* 300 grams spring roll sheets
* 25 grams bean noodles
* 1 cup mashed, boiled, hulled mungbeans
* 1 cup shredded cabbage
* 1 cup bean sprouts (remove root tips)
* 1 1/2 tbsp. light soy sauce
* 1 tbsp. chopped garlic
* 2 tbsp. of boiled flour-water mixture
* vegetable oil

* Soak the noodles in water to soften them; then cut them into short lengths and mix with the mashed mungbeans, cabbage, bean sprouts, pepper and soy sauce.
* Fry the garlic in 1 tbsp. vegetable oil on low heat. When it yellows, add the noodle-mungbean mixture and stir fry it until it’s dry. Remove the pan to cool.
* Spread outa springroll sheet, place about 1 1/2 tsp of the filling in the middle, fold the end over the filling, roll to form a cylinder and use some of the flour paste to stick the end close.
* Fry the spring rolls in hot oil on low heat until they are golden brown.
* Drain the PoPia Thod and serve with spring roll sauce.

* 3 cups cooked Jasmine rice
* 1/4 cup diced baby corn
* 1/2 cup diced pineapple
* 1/4 cup diced tomato
* 1/2 cup of peeled diced unions
* 1/2 cup boiled red kidney beans
* 1 tbsp. coarsely chopped garlic
* 1/4 cup diced yard long beans
* 1 tbsp. light soy sauce
* 3 tbsp. vegetable oil
* 1/2 tsp. salt
* 1 tsp. palm sugar
* 6 chillies sliced into pieces

* Heat the oil in a wok, and when hot, fry the garlic until fragrant.
* Add the kidney beans, baby corn, unions, yard long beans and the jasmine rice and stir fry until thoroughly mixed.
* Add the tomato and pineapple and season to taste with soy sauce, salt and green chillies.
* Serve the Khao Phat Sapparot with spring onions and sliced cucumber.

* 3 cups shredded cucumber
* 1 cup of shredded carrot
* 5 cloves of garlic
* 3 dried chillies
* 3 tbsp. roasted peanuts
* 4 cherry tomatoes
* 3 tbsp. lime juice
* 1 tbsp. sugar
* 2 tbsp. tamarind sauce
* 1 tbsp. soy sauce
* 1 tsp. salt

* Peel the cucumber(s) and shred them in to thin pieces and remove 1 layer of skin from the carrot before shredding that.
* Cut open the chillies, remove the seeds and soak the skins in water for a few minutes. Remove the chilies skins, squeeze them dry and put in a mortar together with the garlic, cucumber, carrot, tomatoes and peanuts. Pound well while seasoning to taste with lime juice, soy sauce, salt, tamarind juice and sugar.
* Serve the Som Tam Taeng with cabbage and yard long beans.

* 200 gram celery
* 1/2 tsp. sugar
* 1 tbsp. light soy sauce
* 2 tbsp. vegetable stock
* 1 tbsp. shiitake mushroom oil
* 3 tbsp. oil

# Wash the celery and cut into bit size pieces.
# Add all ingredients on a single plate.
# Heat the oil in a wok over high heat
# Toss the contents of the ingredients plate in the wok and stir fry.
# Remove celery from the oil and serve the Tong-O-Pat Nam Man Hoy hot.

* 1 cabbage
* 4 shiitake mushrooms
* 1 tsp. sugar
* 2 tbsp. light soy sauce
* 1 tsp. dark soy sauce
* 2 cups water
* 1 cup oil

# Wash the cabbage and cut in 4 parts.
# Heat the oil in a wok, fry the cabbage until done and remove.
# Place cabbage with the mushrooms in a bowl.
# mix soy sauces, sugar and water well and pour over the vegetables.
# steam over medium heat for 30 minutes and serve the Ka Lam Ple ton Hed Hom hot

* 20 pcs. shiitake mushrooms
* 3 tbsp. sugar
* 3/4 cup light soy sauce
* 2 cups oil
* 1 cup shiitake juice

* Clean and wash the shiitake mushrooms and soak in water until soft.
* Heat the oil in a wok, add the mushrooms and fry until nearly done.
* Remove all but 2 tbsp. of the oil and add soy sauce, sugar, shiitake juice, while overturning and stirring the mushrooms.
* Serve the fried Het Hom Prun Rod hot when nearly dry.

# 6 shiitake mushrooms
# 1 chinese white cabbage (pak choy, phak sobon)
# 200 grams rice straw mushrooms
# 1 yellow tofu cake
# 1 red spur pepper
# 1 tsp. flour
# 1/4 tsp pepper
# 3 tsp. light soy sauce
# 1 tsp. dark soy sauce
# 1 tsp. oil

* 100 gram snow peas
* 100 gram baby corn
* 2 shiitake mushrooms
* 5 rice straw mushrooms
* 4 cherry tomatoes
* 1/4 cup vegetarian squid and shrimps
* 1/2 tsp. sugar
* 2 tbsp. light soy sauce
* 1 tbsp. vegetable stock
* 2 tbsp. oil

* Wash all vegetables.
* Cut cherry tomatoes and rice straw mushrooms in half and shiitake mushrooms in bite sized pieces.
* Heat oil a in wok and add all ingredients.
* Stir fry until done and serve the Pad Thua Lan Toa Khao Phot On hot.

* 100 gram flat rice noodles
* 2 shiitake mushrooms
* 4 vegetarian shrimp
* yellow tofu
* 1 tbsp. shredded carrots
* 1/4 cup bean sprouts
* 1 tbsp. dried, pickled chinese radish
* 1 chinese kale
* 1 tbsp. ground roasted peanuts
* 2 tbsp. sugar
* 1 tbsp. vinegar
* 2 tbsp. light soy sauce
* 1/2 cup water
* 2 tbsp. oil

# Wash all vegetables well.
# Cut the kale into short lengths and remove hulls and root tips from the bean sprouts.
# Heat oil in a wok over high heat and add the shiitake mushrooms, radish, kale and carrot and stir fry for several minutes.
# Add the remaining ingredients and continue to stir fry until done.
# Serve the Pad Thai with lime wedges, ground roasted peanuts and bean sprouts

* 1 cup rice straw mushrooms
* 1 cup angel mushrooms
* 2 cups cabbage
* 1 tomato
* 3 lemon grass stems cut into 1 cm parts
* 1/2 cup of galangal slices
* 4 kaffir lime leaves
* 1 tbsp. sugar
* 2 tbsp. salt
* 3 tbsp. lime juice
* 2 tbsp. light soy sauce
* 1 bush chopped coriander
* 9 bird chilies
* 6 cups of coconut milk

* Clean and wash the mushrooms and cut in half.
* Wash cabbage and tomato and cut into bite sized chunks.
* Place the coconut milk in a pot over medium heat and bring to a boil, while stirring constantly.
* Add the galangal, lemon grass, torn kaffir leaves and boil for a minute.
* Add cabbage, mushrooms and tomato, and use salt, sugar and the chilli to season to taste.
* Before serving hot, sprinkle with coriander.
* Add the crisp fried chillies or crushed fresh chilies and sprinkle with chopped spring onion.
* Serve the Tom Kha Het hot.

* 200 grams green Asparagus
* 1 sweet potato
* 200 grams angel mushrooms
* 200 grams union rings
* 1/2 cup rice flour
* 1/2 cup wheat flour
* 3/4 cup of coconut milk
* 3 cups vegetable oil
* 3 dried chillies
* 1 tbsp. sea salt
* 3 peeled shallots
* 3 bulbs of peeled garlic

* Pound the spice mixture ingredients in a mortar until ground evenly.
* Peel the potato and cut all the vegetables into 2 x 1 cm parts.
* Mix the 2 flours with the coconut milk and add the spice mixture
* Wash, clean and slice the mushrooms in half.
* Split the batter in four portions, one for each of the vegetables and make certain to cover the entire piece of vegetable in the batter.
* Heat the oil in a wok and fry manageable sized portions until golden brown.
* Serve the Phak Chup peang Thod with a sweet sauce

* 200 gram Chinese mustard cabbage
* 100 gram Rice straw mushrooms
* 1 tsp. Sugar
* 2 tbsp. Light Soy sauce
* 1 tsp. sesame oil
* 3 tbsp. oil

* Wash the mustard cabbage well and cut in 5 cm lengths. Scald and set aside.
* Clean and wash the mushrooms and cut in half.
* Heat oil in a wok.
* Add mushrooms and fry until nearly done, then add the mustard cabbage.
* Add sugar, light soy sauce and sesame oil and stir until evenly mixed.
* Serve the Phak Guang Tong Pad Hed warm.

* 1 cup bean sprouts
* 1/2 cup pickles, cut like bean sprouts
* 1/2 cake yellow tofu
* 1 tsp sugar
* 1 tbsp light soy sauce
* 3 tbsp oil
* Wash the beans sprouts well and remove hulls and root tips
* Wash the tofu cake and cut in small pieces.
* Heat oil in a wok.
* Add tofu pieces and fry until golden.
* Add the other ingredients and stir fry until done.
* Serve the Phak Tua Gnog Pak Gaad Dong hot.

* 2 cakes of yellow tofu
* 300 grams rice straw mushrooms
* 5 chillies
* 10 gloves of garlic
* 1 tsp. salt
* 1 cup holy basil leaves
* 2 spur chillies
* 1/2 cup vegetable oil
* 1 tbsp light soy sauce
* 1 tsp sugar
* 5 tbsp water
* 2 cakes of yellow tofu
* 300 grams rice straw mushrooms
* 5 chillies
* 10 gloves of garlic
* 1 tsp. salt
* 1 cup holy basil leaves
* 2 spur chillies
* 1/2 cup vegetable oil
* 1 tbsp light soy sauce
* 1 tsp sugar
* 5 tbsp water
* Pound the chillies, garlic cloves and salt in a mortar until ground
* wash the mushrooms and cut them into halves
* cut each tofu cake into quarters and cut those quarters into thin slices
* heat the oil over medium heat and when hot, fry the tofu until golden
* remove all but app. 3 tbsp of the oil and fry the chillies – garlic mixture until fragrant.
* add the mushrooms and tofu and stir and turn for a minute
* add the water and cook until tender
* slice the spur chillies and add them together with the basil leaves
* Season to taste with soy sauce and sugar.
* Serve the Pad Krapao Tho-Hu sai Hed hot.

* 500 grams mushroom
* 3 cups of water
* 1 lemon grass stem cut into small pieces
* 3 slices of galangal
* 3 kaffir lime leaves
* 3 tbsp. light soy sauce
* 3 tbsp. lime juice
* 10 hot chillies, fresh or dried, fried crisp
* 1 chopped spring onion
* Clean and wash the mushrooms and cut into half if big.
* Bring water to a boil, add the galangal, lemon grass, torn kaffir leaves and the mushrooms.
* When the mushroom are tender, add the soy sauce and remove from heat.
* Add lime juice until source and salt taste is in balance.
* Add the crisp fried chillies or crushed fresh chillies and sprinkle with chopped spring onion.
* Serve the Tom Yam Het hot.

* cake of firm white tofu, cut into eights
* 1/2 cup of vegetarian shrimp
* 2 cucumbers
* 1/2 cup of pineapple cut into 2cm cubes
* 1/2 cup rice straw mushrooms
* 4 pcs. of baby corn
* 1 tomato cut into 1 cm. wedges
* 1 paprika cut into eight wedges
* 1 cup of shredded carrots
* 2 spurs of pepper
* 2 tbsp. sugar
* 1 tsp. salt
* 1 tbsp. light soy sauce
* 2 tbsp. ketchup
* 1 tbsp. vinegar
* 1 cup of vegetable stock
* 1 tbsp. corn flour

* Wash and peel the cucumbers, cut them lengthwise into quarters and cut those quarts in half.
* Clean and wash the mushrooms and cut them in half
* Cut the baby corn and cut them into bit sized pieces.
* Heat oil in a wok and add tofu pieces and stir fry until golden.
* Add all the other ingredients, except the flour and the water, until tender.
* Add the flour and the water and stir until well mixed.
* Serve the Kung Priaw Wan hot

ENJOY! sawadee.