Indulge in authentic Thai food

Apr 17, 2015, 17:44 IST

The Songkran Festival or the Thai New Year is celebrated in April every year. But you don’t have to drop everything and fly to Thailand to be a part of the festivities and the amazing food that accompanies all the traditions. We get you some easy-to-make at home Thai recipes from Soy Street, Eat Thai and Lemon Leaf.

You can also be a part of the Songkran food festival at these restaurants and indulge in an authentic Thai spread.



 1.    Tofu – 120gm
 2.    Bell Peppers – 25gm
 3.    Oil – 5gm
 4.    Garlic – 7gm
 5.    Chili – 2gm
 6.    Peanut – 15gm
 7.    Sesame – 2gm
 8.    Corriander – 3gm
 9.    Tamarind Paste – 10gm
10.    Chili Paste – 2gm
11.    Oyster Sauce – 5gm
12.    Sugar – 2gm
13.    Veg Aromat – 2gm
14.    Dark Soy – 2gm
15.    Sesame Oil – 2gm
16.    Wine – 3gm

-- In a Wok, heat some oil, sauté chili and garlic till golden.
-- Add some chilli paste for colour, also add the oyster sauce and tamarind paste.
-- On low heat mix everything  add the seasonings to the desired taste.
-- Give a dash of dark soy, wine & sesame oil.
-- Add the bell peppers and deep fried tofu  (both dice cuts), toss well and serve.
-- Garnish with peanuts, sesame seeds and finely chopped coriander.

Recipe courtesy: Soy Street
Address:  Soy Street, Inorbit Mall, Sector 30A, Vashi, Navi Mumbai
Contact: +919819437725, 02265255095


Phad phak Thow chiew

 1.    1 dessertspoon oyster sauce
 2.    1 teaspoon sugar
 3.    4 tablespoons water
 4.    1 tablespoon oil
 5.    1 tablespoon finely chopped garlic
 6.    2 tablespoons diced red pepper
 7.    2 spring onions, chopped into 2.5cm pieces
 8.    2 tablespoons chilli bean and garlic sauce
 9.    1 medium onion, diced
10.    1/2 teaspoon salt
11.    2 sticks celery, diced
12.    1 (225g) tin water chestnuts, drained and diced
13.    75g white mushrooms, diced
14.    12 yam bundles, drained
15.    1 dessertspoon cornflour, mixed with 1 tablespoon
16.    20gm broccoli floret
17.    30 yellow zucchini
18.    30 green zucchini
19.    30gm pak choi
20.    20gm haricot beans
21.    30gm chinese cabbage

-- In a small bowl, mix together the oyster sauce, sugar and water to make the sauce. Set aside.
-- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic, red pepper, spring onions and black bean and garlic sauce until fragrant, 2-3 minutes. Stir in the onion and salt, cook until soft, 3-4 minutes.
-- Add the celery, water chestnuts, mushrooms, above vegetables stir. Stir in the chilli bean sauce and yam bundles, cover and simmer for 2-3 minutes.
-- Add the cornflour slurry, stir until thickened and serve hot.

Recipe courtesy: Eat Thai
Address: Pali Hill, Bandra West 8/9, Gasper Enclave, Junction Of St John's & Pali Road, Pali Naka, Pali Hill, Bandra West, Mumbai
Contact: 022 26459775


Vegetable Tempura


1. 1/2 block of medium, firm, or extra firm tofu
2. 1+1/2 cups bean sprouts
3. 3 spring onions (scallions), sliced
4. 1 red bell pepper, de-seeded and chopped into small pieces
5. 1 red or green chili, minced, OR 1/2 tsp. dried crushed chili (omit if you want your tempura mild)
6. 1 medium tomato, chopped into small pieces
7. approx. 1 cup vegetable oil (such as canola) for frying

8.1 cup regular flour OR 1+1/4 cups rice flour for gluten-free diets
9.1/3 cup cornstarch
10.1 Tbsp. baking powder
11.1 cup cool or cold water
12.1 tsp. sugar
13. 2 eggs, beaten
14.1.5 Tbsp. soy sauce

Handful of fresh coriander (cilantro)
Thai Sweet Chili Sauce for dipping (available at most grocery stores)

-- Drain and cut the tofu into very small cubes. You should have about 1 cup. Another Option: you can also omit the tofu, and simply make this tempura with more of the vegetables listed.
-- Dice the vegetables.
-- Now prepare the tempura batter. Stir the flour, corn starch, baking powder, and sugar together. Then add the water, eggs, and soy sauce. Stir until smooth. (If necessary, use a whisk to smooth out larger lumps - don't worry if there are a few small lumps.)
-- Add the tofu and vegetables plus chili, gently stirring everything together.
-- Heat oil in a wok or frying pan over medium-high heat.
-- Now ladle some of the tempura batter (with tofu & veggies) into the oil. You can make your tempura "pancakes" as large or small as you like, depending on how much batter you use at one time (smaller, thinner pancakes cook faster and better).
-- Allow to fry 30 seconds or so. When the pancake begins to look crusty around the outside and is quite firm, it's time to flip it. Using tongs (or tongs and a spatula), carefully turn the tempura pancake over in the oil to cook the other side. Do this gently so the oil doesn't splatter.
-- The tempura pancake is done when both sides are light golden brown. Remove the pancake from the oil and leave to drain on an absorbent kitchen towel or paper towel.
-- Repeat until all the batter and other ingredients are used up.
-- Place the tempura pancakes on a plate (on a bed of lettuce, if you want to make this dish look extra special). Sprinkle fresh coriander over, and serve while hot with Thai Sweet Chili Sauce, or regular chili sauce.

Recipe courtesy: Lemon Leaf
4, Carlton Court, Turner Pali Road Junction, Pali Hill, Bandra West, Mumbai.
Contact: 022 26551291, 022 26511217