You're Gunna Want To Make These FLAVOR PACKED 15 Minute Thai Meals

By Alex Chung

Senior Food Writer at Pro Home Cooks

So a couple of weeks ago, I put out a poll to see what 15 Minute Meals all of you wanted to see. It was clear that you wanted a little Thai inspiration in the kitchen so that's what we're doing today. Now, I've been to Thailand and I certainly love Thai food, but I just felt like this video in particular needed a little bit more of a professional perspective. Luckily, my friend Derek saw the post and he was down for collaboration. Derek has been trained by some of the best chefs in Thailand and has been hosting a Thai supper club in Brooklyn for the past seven years so I'm excited to share his 15 minute meal with all of you guys! Get ready to go on a little foodie adventure over to the flavor packed country of Thailand! Click here to see the full video!

Shrimp Thai Curry

  • 2 - 3 tablespoons of oil
  • 2 - 3 tablespoons of red curry paste
  • 1 teaspoon of palm sugar
  • 3 teaspoons of fish sauce
  • 4 - 5 makrut lime leaves
  • 1 lb of shrimp, deveined & peeled
  • Water, as needed
  • 6 - 7 long beans, cut int 2 inch pieces
  • Makrut lime leaves, thinly sliced for garnish
  1. Add oil to a pan on medium heat. Once it begins to shimmer add in your red curry paste and caramelize until dark red and super fragrant.
  2. Next, add in some palm sugar and caramelize for another minute. Then add in the fish sauce. This will help it from burning or darkening too much.
  3. Drop in some lime leaves and shrimp. Stir together and cook for 2 - 3 minutes before adding in the cut long beans. Cook for another minute.
  4. Finish with some thinly sliced lime leaves and serve with sticky rice.

Yum Gai Salad

  • 4-5 lime
  • 1 tablespoon of palm sugar
  • 2 tablespoons of fish sauce
  • 2 - 3 chilies, sliced
  • 1 lemongrass, sliced
  • 3 small tomatoes, roughly chopped
  • 1 onion, slices
  • Handful of cilantro, chopped
  • Handful of scallions, chopped
  • 3 eggs
  1. In a mortar and pestle, gently break down the palm sugar with juice of 4 - 5 lime. Then add in the fish sauce and mix together. Mix in some sliced chilies and lemongrass. Set vinaigrette aside.
  2. To a bowl, combine the roughly chopped tomatoes, sliced onion, chopped cilantro, and chopped scallion. Set aside.
  3. To a large pan or wok add in around ¼ cup of oil. Crack in all three eggs and fry on one side for 2-3 minutes or until golden brown and crispy. Flip and fry for another minute. Remove from the oil and roughly chop.
  4. Toss the egg into the salad and pour over some of the marinade. Serve and enjoy!

Laab & Sticky Rice

  • 2 cups of soaked sticky rice
  • 1 pound of ground pork
  • 1 small shallot, sliced thinly
  • 1 teaspoon of dried chili powder
  • 2 tablespoons of the vinaigrette from above
  • 1 teaspoon of dried ground toasted rice
  • ½ cup of cilantro, roughly chopped
  • 1 stalk of scallion, sliced
  • A couple leaves of mint
  1. Start by bringing a pot of water to a boil. Next, place the soaked sticky rice in a cheesecloth and then into a steamer. Steam for 10 minutes or until the grains of rice are separate but stuck together.
  2. Next, in a pot on medium low heat add in a little bit of water to lubricate the pot. Drop in the ground pork and break it up as it cooks. Once it's fully cooked add in the shallots. Cook for 1 minute.
  3. Next, add in the chili powder, vinaigrette, and toasted rice. Mix to combine & then add in all the herbs and mix to combine.

Stir Fried Mung Bean Noodles

  • 2 servings of glass or mung bean noodles
  • 2 chicken thighs, sliced thinly
  • 1 teaspoon of oyster sauce
  • 1 teaspoon of fish sauce
  • White pepper, as much as you want
  • 2 tablespoons of oyster sauce
  • 2 tablespoons of soy sauce
  • 2 tablespoons of fish sauce
  • 1 tablespoons of dark soy sauce
  • 1 teaspoon of sugar
  • Pinch of white pepper
  • 1 tablespoon of water
  • 1 onion, sliced
  • 1 cup of shredded cabbage
  • 2 -3 tomatoes, sliced
  • 1 long red chili, sliced
  • 2 - 3 stalks of green onion, sliced into 2 - 3 inch pieces
  • 2 eggs
  1. Start by soaking the noodles in a bowl for 10 - 15 or overnight in your fridge.
  2. Next, combine 1 teaspoon of oyster sauce, 1 teaspoon of fish sauce, and as much white pepper as you want to the thinly sliced chicken thighs. Set aside to marinate.
  3. In a separate bowl combine 2 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 2 tablespoons of fish sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of sugar, pinch of white pepper, and 1 tablespoon of water. Mix and set aside.
  4. To a wok or large pan add some oil and set the heat to medium high. Once it starts to smoke, drop in your chicken thighs and sliced onions. Cook for 2 minutes and then add in your sliced cabbage. Cook for another minute.
  5. Add in your noodles along with a little bit of water and the sauce. Stir and let the noodles cook.
  6. Next, mix in the tomatoes and chilies. Cook for 2 minutes and then push the noodles to one side of the pan.
  7. Drizzle in some oil and crack in the eggs. Fry and then combine with the noodles.
  8. Shut the flame off and then add in the green onions. Serve while hot!
By Alex Chung

Senior Food Writer at Pro Home Cooks