Thai Cuisine Tips and Recipes

March 26, 2015

A plate of stir fried Thai Ginger Chicken.An easily replicable Thai dish using ingredients you have on hand, no exotic spices or sauces required.


Total Time: 1 hour marinade, 30 minutes prep

Yield: 2 main dish



  • 10 oz chicken breast, diced
  • 1/4 cup fresh ginger, matchsticked
  • 1 Tbsp minced garlic
  • 1/4 cup soy sauce
  • 1 Tbsp sugar
  • 1 Tbsp honey
  • 2 Tbsp vegetable oil
  • 1/2 cup chicken broth
  • 1 cup celery
  • 1 cup onion
  • 1 cup red pepper
  • 1 cup brown rice, uncooked


  1. Dice chicken, ginger and veggies.
  2. In a covered container, mix soy sauce, garlic, sugar, honey, broth, and salt and pepper. Marinate chicken and veggies for at least one hour.
  3. Cook rice according to package.
  4. Reserving marinade, saute chicken, ginger and veggies in oil for 5 minutes, add in marinade and simmer for 10 minutes.
  5. Serve over rice.
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Silver Post Medal for All Time! 267 Posts
January 25, 2007

This is my re-creation of my favorite Thai takeout recipe. The fish sauce is the key to making it taste authentic. Tiparos is the best brand I have found.


If you want, you can substitute soy in its place but it won't have that tangy Thai flavor.

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Bronze Post Medal for All Time! 231 Posts
October 13, 2008

Prepare grill for indirect heat. Combine the rice, onions, red pepper and basil; place on a greased double thickness of heavy-duty foil about l6 in. square. Top with tilapia, snow peas and peanut sauce.

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10 Questions

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January 19, 2008

I was just given a package of "rice sticks". They are the type of noodles used in Chinese chicken salad. There is no cooking directions on the package - at least none that I can read. The entire package is in Thai. Well, I am guessing Thai, since they were made in Thailand. Thank you in advance!

Sheri from Rathdrum, ID


By (Guest Post)
January 19, 20080 found this helpful

Try boiling them in some hot water the way you would any type of noodle.

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Diamond Feedback Medal for All Time! 1,023 Feedbacks
January 19, 20081 found this helpful

Combine rice sticks and boiling water in a bowl and let stand 10 minutes or until soft. Drain; set aside.

Susan from ThriftyFun

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January 19, 20081 found this helpful

You just need to pour a kettle of boiling water over them, once they go clear they are good to go. It takes about 1 min.

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March 18, 20080 found this helpful

And if they're like the ones we get here, you should rinse them in clear cold water after you boil them.

Cantate in Japan

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August 26, 2010

What is your favorite Thai dish recipe?

By Steve from Macomb, MI


Silver Post Medal for All Time! 267 Posts
August 26, 20100 found this helpful

Here is a recipe for Spicy Basil Chicken that I posted a few years ago. I still make it all the time. Yum!

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Gold Post Medal for All Time! 846 Posts
August 30, 20100 found this helpful

I've also used this recipe, minus skewers of course. LOL, cooking it in a wok with just a tad of peanut oil instead of on the grill. :-) Jess, I am going to have to give your recipe a try! It sounds yummy!


Thai Chicken Kabobs with Peanut Dipping Sauce

1 tbsp creamy peanut butter
1/4 cup soy sauce
1/4 cup lemon or lime juice
1-1/2 tsp brown sugar
1 tbsp curry powder
1 tsp minced garlic
1/2 tsp hot pepper sauce
4 skinless boneless chicken breast halves, cut in to 1 inch cubes
1/4 cup honey
1/4 cup creamy peanut butter
3 tbsp soy sauce
2 tbsp rice vinegar
2 tbsp extra virgin olive oil
1 tbsp toasted sesame oil
2 tsp minced garlic
1 tbsp fresh ginger root, minced, or 1 tsp dried ground ginger
1 tsp crushed red pepper


Combine first seven ingredients in a large bowl. Place the chicken cubes in the marinade, cover and refrigerate for a minimum of 2 hours, tossing once or twice.
Preheat a grill to medium high heat, place chicken cubes on skewers, discard marinade and grill for 5 minutes on each side or until juices run clear when piercing the chicken.


Meanwhile, mix the last nine dipping sauce ingredients in a small bowl.

*Note: If using wooden skewers, soak them for about twenty minutes before placing chicken cubes on them.

By Deeli from Richland, WA

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July 30, 2010

It seems as though VH Sauces have discontinued their regular Thai Sauce.
Does anyone have a recipe for it?

By Faye Dutkiewicz from The Pas, Manitoba, Canada


Bronze Request Medal for All Time! 65 Requests
July 31, 20100 found this helpful

'Phaedrus' bills himself as the finder of lost recipes and other things. He's got recipes from restaurants, companies, etc.


you might get lucky. Check his site first above, but his email on the site is:
Good luck!

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Gold Post Medal for All Time! 846 Posts
August 3, 20100 found this helpful

You can also Google Thai Sauce Recipes and see which one sounds the closest to the flavor of the VH Sauce you were using.

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September 19, 2019

A delicious, coconut cream based Thai shrimp soup that is sweet, spicy, and savoury. Curry paste and fish sauce help give this soup its distinct flavor.

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April 25, 2019

Chicken, coconut milk and galagnal are the essential ingredients to make this savory Thai soup. This page contains a recipe for tom kha gai soup.

A bowl of creamy Tom Kha Gai soup.

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August 30, 2016

Each cuisine has its own unique seasonings, spices, and sauces that make it recognizable. This is a page about Thai beef recipe.

Thai Beef on Salad

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