Recipes

True Thai Rice Noodles or Rice Vermicelli / True Thai Rice Vermicelli Salad /
Bean Vermicelli Salad / Pad Thai Rice Noodles / Quick Stir Fried Beef in Oyster Sauce /
Stir-Fried Chicken with Cashew Nuts

: Pad Thai Rice Noodles

     Soft,  rice noodles stir-fried to perfection in a tangy-sweet signature sauce made with tamarind, sugar, and soy sauce, infused with the irresistible aroma of the wok. Served hot with plump shrimp, crispy tofu, fresh bean sprouts, and a sprinkle of fragrant roasted peanuts, finished with a wedge of lime for a refreshing touch.

padthai-shrimp-black-bowl-with-eggs-spring-onion-seasoning-wooden-table

  • True Thai Rice Noodles 200 g

  • Prawns (peeled & deveined) 250 g

  • Bean Sprouts   3 cups

  • Spring Onion, cut into 1 inch lengths 1 cup

  • Vegetable Oil  4  Tbsp 

  • True Thai Pad Thai Sauce  1 bottle (270 ml)

  • Eggs  2

  • Lime Juice  2  Tbsp

  • Roasted Peanuts, chopped  8  Tbsp

  1. Cook noodles in boiling water for 3 minutes or until soft, rinse with cold water, drain and set aside.

  2. Heat oil in a frying pan or wok.

  3. Add noodles, egg and True Thai Pad Thai Sauce. Stir well then add prawns to the mixture.

  4. Add bean sprouts and spring onion to the pan and stir.

  5. Serve hot with lemon juice and roasted peanuts over the top.

: Quick Stir Fried Beef in Oyster Sauce

     A quick yet flavor-packed Asian classic! Tender slices of high-quality beef are stir-fried over high heat until just cooked, then coated in a rich, aromatic oyster sauce. Colorful bell peppers and onions add sweetness and crunch, while the fragrant garlic and freshly ground pepper elevate the dish with irresistible aromas.

stew-beef-pieces-beef-stewed-soy-sauce-with-spices-with-pickled-cucumber-asian-style

  • Sliced Beef Fillet 500 g

  • Sliced Onion  30 g

  • Spring Onion cut into 1 inch lengths 30 g

  • Sliced Bell Pepper 60 g

  • Ground Black Pepper  1  Tbsp

  • Water 1/3 cup

  • Vegetable Oil   2  Tbsp

  • Sugar  1/4 tsp

  • True Thai Oyster Sauce  5 Tbsp

  1. Mix pepper with beef, allow to stand for 5 minutes.

  2. Heat oil in a pan or wok, add beef, stir well then add water, stir fry until done.

  3. Add True Thai Oyster Sauce, onion, spring onion and bell pepper, stir well for 2 minutes and serve hot with steamed jasmine rice.

: Stir-Fried Chicken with Cashew Nuts

     Tender pieces of chicken stir-fried to perfection with crunchy, golden-brown cashew nuts, colorful bell peppers, onions, and dried chilies, all coated in a savory-sweet sauce with just the right hint of spice. This classic Thai dish combines rich textures and flavors — juicy chicken, crispy nuts, and aromatic vegetables — creating a delightful harmony that’s both satisfying and irresistible.

fried-chicken-with-cashew-nuts-thai-food

  • Vegetable Oil   2 Tbsp

  • Chicken Breast Strips  400 g

  • Onion, sliced  50 g

  • Spring Onion, chopped  1

  • Cashew Nuts  50  g

  • Sugar  1 Tbsp

  • True Thai Cashew Nut Stir-Fry Sauce  1/2  bottle

  • Green Capsicum, Red Capsicum   50  g

  • Red Chilli, Sliced thinly for garnish  1  large

  • Coriander Leaves, chopped  8  g

  • Ground Black Pepper   to taste

  1. Heat oil in a frying pan or wok, fry cashew nuts in till golden brown, set aside.

  2. Add chicken and onion. Stir-fry over high heat for 2 minutes.

  3. Reduce the heat and mix in TrueThai Cashew Nut Stir-Fry Sauce, then add spring onion, sugar and season with black pepper. Raise the heat and stir-fry for another 2 minutes.Add cashew nuts at the last     minute.

  4. Serve hot on a platter and sprinkle with sliced chilli and coriander leaves.5. Serve hot with steamed jasmine rice.
  5.  

: Bean Vermicelli Salad

     A delicious and healthy dish that perfectly balances lightness and rich flavors. Tender, chewy mung bean vermicelli is tossed with a variety of colorful fresh vegetables, adding crunch and freshness to every bite. It’s dressed in a tangy-sweet sauce, fragrant with lime and Thai herbs — an irresistible invitation to indulge.

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  • True Thai Bean Vermicelli  50 g
  • True Thai Tangy Thai Nam Yum Salad Dressing 4 Tbsp
  • Shrimp   15 g
  • Roasted cashew nuts  15 g
  • Sliced onion or shallot  15 g
  • Coriander leaves or parsley  8 g
  • True Thai Minced Chilli 15 g
  • True Thai Fish Sauce 1 Tbsp
  • Lime Juice   1 Tbsp
  •  
  1. Boil True Thai Bean Vermicelli in water until soft, about 2 minute. Steam or boil shrimp until cooked about 3 minute or use cooked frozen shrimp thawed.

  2. Mix True Thai Salad Dressing, fish sauce, lime juice and True Thai Minced Chilli together (adjust chilli amount to taste).

  3. Mix all ingredients together in a salad bowl. Serve immediately warm or chilled from the refrigerator.

: True Thai Rice Vermicelli Salad

     Experience the refreshing, authentic Thai flavors with True Thai Rice Vermicelli Salad  delicate, slender, and perfectly chewy rice vermicelli tossed with fresh herbs like lemongrass, kaffir lime leaves, and shallots.

 

whole-wheat-noodle-with-roast-pork-som-tum

  • True Thai Rice Vermicelli 200 g

  • True Thai Fish Sauce   3 Tbsp

  • True Thai Som Tum Salad Dressing  8 Tbsp

  • Cooked Chicken Breasts, sliced thinly300 g

  • Shallots, sliced  50 g

  • True Thai Minced

  • Coriander  8 Tbsp

  • Red capsicum, thinly sliced  1

  • Tomato, quartered  1 Tbsp

  • Red Chillies, finely sliced, includes extra for garnish  1-2 to taste

  • Lime Juice 3 Tbsp

  1. Place True Thai Rice Vermicelli in boiling water for approximately 2-3 minutes until soft, then drain well.

  2. Place rice vermicelli in large salad bowl, add True Thai Som Tum Salad Dressing, chicken, shallots, capsicum, coriander and chilli.

  3. Toss and season with True Thai Fish Sauce and lime juice to taste. Serve garnished with coriander leaves and a sprinkling of chopped chillies.

: True Thai Rice Noodles or Rice Vermicelli

     Made from genuine rice, these traditional Thai noodles are soft yet pleasantly , holding their shape beautifully without becoming mushy. Once cooked, they have a silky, springy texture that perfectly soaks up every drop of flavorful broth.

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  • True Thai Rice Noodles or Rice Vermicelli     240 g
  • Thinly Sliced Beef  250 g
  • Bean Sprouts   200 g
  • Chicken Carcass   1
  • Sliced Daikon or Carrot  300 g
  • Chinese Celery    5 g
  • True Thai Dark Soy Sauce 1/2 Tbsp
  • True Thai Light Soy Sauce 1 Tbsp
  • Sugar 1 Tbsp Salt  1 Tbsp
  • Cinnamon Stick   1 (4 g)
  • Beef Bouillon  1 g
  • Star Anise 4 pieces   (2 g)
  • Dried Galangal  10 g
  • White Pepper  to taste
  1. Fill a pot with 2 litres of water and bring to the boil.

  2. Put the chicken carcass, sliced daikon/carrot, Chinese celery, True Thai Dark Soy Sauce and Light Soy Sauce, sugar, salt, cinnamon, beef bouillon, star anise, dried galangal and white pepper into the pot and return to the boil. 3. Reduce heat and simmer for 30 minutes.
  1. Soak noodles/vermicelli in warm water for 5-7 minutes in a suitable container.

  2. Fill a large pot with water and bring to the boil.

  3. Put enough noodles/vermicelli, beef and bean sprouts for one serving into the boiling water for 1-2 minutes until noodles are soft.

  4. Take out, put into a bowl and cover with soup stock.

Spice Garden Co.,Ltd.

399/169 Soi Sihaburanukit13, MinBuri, MinBuri Bangkok 10510

  • Tel : (662)270 1835
  • Fax : (662) 271 0545
  • info@spicegardenfoods.com
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