The Best Copycat Thai Takeout Recipes You Can Easily Make at Home

Thai Takeout Cookbook: Delicious Copycat Thai Takeout Recipes You Can Easily Make at Home! (Asian Copycat Takeout Recipes Book 2)

5 out of 5

Language	:	English
File size	:	1201 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	88 pages
Lending	:	Enabled

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Thai food is a globally beloved cuisine known for its aromatic spices, vibrant flavors, and bold combinations. It's no wonder that many of us crave these delicious dishes when we're craving something satisfying and flavorful. But ordering takeout can be expensive and inconvenient, especially if you're trying to eat healthier or save money.

Fortunately, with the right recipes, you can easily recreate your favorite Thai takeout dishes right at home! In this article, we'll share our top copycat recipes for some of the most popular and delectable Thai dishes. From classic pad thai to savory red curry, these recipes are designed to be easy to follow and use ingredients you can easily find at your local grocery store.

1. Pad Thai

Ingredients:

• 1 package (8 ounces) rice noodles
• 4 tablespoons tamarind sauce
• 3 tablespoons fish sauce
• 2 tablespoons brown sugar
• 1-2 tablespoons red curry paste
• 1/2 cup crushed peanuts
• 2 cloves garlic, minced
• 1 shallot, sliced
• 1 carrot, shredded
• 1/2 cup bean sprouts
• 1/4 cup green onions, chopped
• 1 lime, cut into wedges

Instructions:

1. Soak the rice noodles in warm water for 10 minutes, or until softened.
2. In a large bowl, whisk together the tamarind sauce, fish sauce, brown sugar, and red curry paste.
3. Heat a large skillet or wok over medium-high heat. Add the peanuts and cook until toasted, stirring occasionally. Remove from heat and set aside.
4. Return the skillet to medium heat. Add the garlic and shallot and cook until fragrant, about 1 minute.
5. Add the carrot and bean sprouts and cook until softened, about 2 minutes.
6. Add the soaked rice noodles to the skillet and toss to coat in the sauce. Cook until the noodles are heated through, about 2 minutes.
7. Remove from heat and stir in the toasted peanuts, green onions, and lime wedges. Serve immediately.

2. Red Curry

Ingredients:

• 1 can (13 ounces) coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon salt
• 1 pound chicken breast, cut into bite-sized pieces
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 bamboo shoot, sliced
• 1 kaffir lime leaf, torn
• 1 basil leaves, chopped

Instructions:

1. In a large pot or Dutch oven, heat the coconut milk over medium heat. Add the red curry paste and whisk to combine.
2. Bring to a simmer and add the brown sugar, fish sauce, and salt. Stir until the sugar has dissolved.
3. Add the chicken and cook until browned on all sides.
4. Add the bell peppers, bamboo shoots, kaffir lime leaf, and basil. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
5. Serve with rice or noodles.

3. Green Curry

Ingredients:

• 1 can (13 ounces) coconut milk
• 1 tablespoon green curry paste
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon salt
• 1 pound chicken breast, cut into bite-sized pieces
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 bamboo shoot, sliced
• 1 kaffir lime leaf, torn
• 1 basil leaves, chopped

Instructions:

1. In a large pot or Dutch oven, heat the coconut milk over medium heat. Add the green curry paste and whisk to combine.
2. Bring to a simmer and add the brown sugar, fish sauce, and salt. Stir until the sugar has dissolved.
3. Add the chicken and cook until browned on all sides.
4. Add the bell peppers, bamboo shoots, kaffir lime leaf, and basil. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the vegetables are tender.
5. Serve with rice or noodles.

4. Massaman Curry

Ingredients:

• 1 can (13 ounces) coconut milk
• 1 tablespoon massaman curry paste
• 1 tablespoon brown sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon salt
• 1 pound beef chuck roast, cut into bite-sized pieces
• 1 potato, peeled and cubed
• 1 carrot, peeled and sliced
• 1 onion, sliced
• 1 tablespoon peanuts
• 1 tablespoon chopped cilantro

Instructions:

1. In a large pot or Dutch oven, heat the coconut milk over medium heat. Add the massaman curry paste and whisk to combine.
2. Bring to a simmer and add the brown sugar, fish sauce, and salt. Stir until the sugar has dissolved.
3. Add the beef and cook until browned on all sides.
4. Add the potato, carrot, onion, peanuts, and cilantro. Bring to a boil, then reduce heat and simmer for 1 hour, or until the beef is tender.
5. Serve with rice or noodles.

5. Yellow Curry

Ingredients:

Thai Takeout Cookbook: Delicious Copycat Thai Takeout Recipes You Can Easily Make at Home! (Asian Copycat Takeout Recipes Book 2)

5 out of 5

Language	:	English
File size	:	1201 KB
Text-to-Speech	:	Enabled
Screen Reader	:	Supported
Enhanced typesetting	:	Enabled
Word Wise	:	Enabled
Print length	:	88 pages
Lending	:	Enabled

FREE