Northern Thai Masterclass 

Thai Egg Noodles

Naam Khao Tod – Thai Rice Salad

Kaeng Khao Soi – Red Curry Paste

Khao Soi – Northern Thai Curry Noodles

Gaeng Om Gai – Northern Thai Herbal Soup with Chicken

Nam Jim Jeaw – Tamarind-Chilli Dressing

Nam Prik Noom – Charred Chilli Sauce

🍲 Thai Egg Noodles

Ingredients

• 190g Tipo 00 pasta flour
• 2 large eggs
• 1 tsp kansui (optional)
• 2 tbsp plain flour for dusting

Method

• Place the flour in a mixing bowl, making a well in the centre of the flour.
• Place the eggs and kansui into the centre.
• Using a fork or chopstick, slowly incorporate the egg mixture into the flour until it begins to clump up forming lumps.
• Transfer the dough to the surface of your work station and knead the dough for 5–10 minutes or until the dough is smooth and tacky.
• Cover the dough in cling film and let it rest for 30–40 minutes, or overnight in the fridge.
• Roll the pasta dough through a pasta roller until the 2nd thinnest setting.
• Or roll with a rolling pin until it is thin enough to see light clearly poking through it.
• Cook the noodles for 6–7 minutes.

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🥑 Naam Khao Tod - Thai Rice Salad

Naam Khao Tod is a vibrant Thai rice salad featuring crispy fried rice mixed with fresh herbs, vegetables, and a tangy dressing. The dish combines crunchy peanuts, cilantro, green onions, and lime with a savory balance of fish sauce, lime juice, and chili. Topped with Thai sausage or grilled chicken, it’s a refreshing and hearty option. Light yet packed with flavor, this dish is a true Thai classic.

Serves: 2
Preparation time: 15 minutes
Execution time: 15 minutes

Ingredients

• 300g cooked jasmine rice
• 50g Thai red curry paste
• 100g naam moo - Thai sausage

For the salad:

• 1 red Thai bird’s eye chilli
• 2 spring onions
• 1 sprig coriander
• 4g of ginger julienned very thinly

For the dressing:

• 2 tsp fish sauce
• ½ lime
• ½ tsp msg

To serve:

• 6 betel leaves

Method

• Prepare the dressing: In a small bowl, combine the fish sauce, lime juice, tamarind paste, and MSG. Stir well until the ingredients are fully mixed and set aside.
• Prepare the salad ingredients: Finely slice the red Thai bird’s eye chili, spring onions, and coriander. Julienne the ginger into thin strips and set aside with the other salad ingredients.
• Fry the rice: In a large bowl, add the cooked jasmine rice, and curry paste.
• Fry the rice vegetable oil in batches until it is crispy. Then place it into a mixing bowl.
• Incorporate: incorporate the naam powder, boiled pork skin, and naam pork, and fried rice. Gently mix to combine, making sure the rice is well-coated with the flavors of the meats and seasoning.
• Assemble the salad: Add the sliced chili, spring onions, coriander, and julienned ginger to the rice mixture. Toss everything together gently to evenly distribute the fresh ingredients.
• Dress the salad: Pour the prepared dressing over the salad and toss again to coat.

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🌶 Kaeng Khao Soi - Red Curry Paste

The dried red chillis give this curry paste its colour and depth. It is better to use dried chillis in this recipe, otherwise the paste is liable to become too spicy.

Serves: 4
Preparation Time: 25 minutes
Execution Time: 0 minutes

Ingredients

• 12–16 dried (15g), then rehydrated red Thai chillies
• 6 large cloves of garlic
• 1 small shallot, toasted minced finely
• ¼ white onion
• 1 stalk of lemongrass, bottom part only, minced finely
• 2x2x2cm galangal, skinned, minced finely
• 2 stalks coriander root, minced finely
• 20g fresh turmeric
• 20g ginger
• 1 tsp bit curry powder
• ½ tsp ground cumin
• ½ tsp ground coriander seed
• ½ tsp white pepper
• 1 tsp belachan (shrimp paste)
• 1 tsp salt

Method

• Place the salt, turmeric, coriander seed, and cumin seed into the mortar and pestle, and grind them until they reach a sandy consistency.
• Add in the lemongrass and galangal, and pulverise everything until it reaches a sandy consistency.
• Add in the rest of the ingredients except for the fish sauce and crush everything until it is a pasty consistency.
• Finally, add in the prawn paste at the very end.

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🌶🍛 Khao Soi - Northern Thai Curry Noodles

Khao Soi is a rich and aromatic Northern Thai curry noodle soup that's both comforting and bold. The dish features soft egg noodles in a fragrant coconut milk-based curry broth, spiced with turmeric, curry powder, and a hint of heat from chilies. Topped with crispy fried noodles, it adds a delightful crunch to the creamy, savory soup. Traditionally served with tender chicken or beef, Khao Soi is complemented by pickled mustard greens, lime, and shallots for an extra burst of flavor. This flavorful, hearty dish is a beloved specialty from Northern Thailand that brings warmth and depth to every spoonful.

Serves: 2
Preparation Time: 20 minutes
Execution Time: 30 minutes

Ingredients

For the broth:

• 5–6 tbsp kaeng khao soi
• 2 chicken drumsticks poached in chicken stock
• 150ml coconut milk
• 100ml chicken stock
• 100ml water
• 1 tsp fish sauce
• 1 tsp palm sugar syrup
• ¼ tsp salt

To serve:

• 100g of khao soi noodles
• 20g of fried khao soi noodles
• ½ lime, cut into small wedges
• ½ shallot sliced thinly
• 30g pickled mustard greens

Method

• Prepare the chicken broth: In a medium pot, add the poached chicken drumsticks, 100ml of chicken stock, and the 5–6 tbsp of kaeng khao soi curry paste. Bring it to a simmer over medium heat and cook for 10–15 minutes to infuse the flavors.
• Add coconut milk and seasoning: Once the broth is fragrant, pour in the coconut milk, followed by the remaining 100ml of chicken stock. Stir in the fish sauce, palm sugar syrup, and salt. Let the broth simmer for another 5–10 minutes, allowing the flavors to meld together.
• Cook the noodles: In a separate pot, cook the khao soi noodles according to the package instructions, then drain and set aside.
• Shred the chicken: Once the chicken drumsticks are cooked through, remove them from the pot. Shred the meat from the bone and set aside.
• Assemble the dish: Divide the cooked noodles between bowls. Pour the hot curry broth over the noodles and top with shredded chicken. Garnish with fried khao soi noodles, lime wedges, sliced shallots, and pickled mustard greens. Serve hot and enjoy!

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🌿🍛 Gaeng Om Gai - Northern Thai Herbal Soup with Chicken

Om Gai is a comforting Thai chicken stew that’s rich in flavors and perfect for any occasion. Tender chicken is simmered with aromatic herbs like lemongrass, kaffir lime leaves, and galangal, creating a fragrant, soothing broth. The dish is typically made with bitter Thai eggplant, choy sum and sometimes tomatoes, adding texture and depth to the stew. With the addition of fish sauce, lime, and a hint of sugar, Om Gai strikes a delicate balance of salty, sour, and sweet flavors. This hearty, soul-warming dish is often served with steamed rice, making it a nourishing and satisfying meal.

Serves: 2
Preparation Time: 15
Execution Time: 30

Ingredients

For the paste:

• 1 tsp salt
• 1 shallot, minced
• 2 garlic cloves
• 3cm stock lemongrass, minced finely
• 20g galangal, finely minced
• 2 kaffir lime leaves, minced finely
• 1 red thai bird’s eye chilli

For the soup:

• 500ml chicken stock
• 200g chicken thigh, skin-on cut into 3cm cubes
• 2 pcs Thai eggplant, quartered
• 2 stems of choy sum (mustard greens)
• 2 spring onions, cut into 3 cm chunks
• 2 Kaffir lime leaves
• 1 sprigs of dill
• 1 tbsp fish sauce
• 2 tbsp palm sugar syrup
• 4 tbsp coconut oil

Method

1. Heat 3 tbsp coconut oil in a large saute pan over medium-low heat.
2. Add the curry paste and cook for 30 seconds until the curry is fragrant.
3. Add in the chicken stock, chicken and fish sauce. Simmer for 3–4 minutes or until the chicken is nearly cooked through. Add in the Thai eggplant, choy sum, spring onions, lime leaves and dill.
4. Season the soup to taste with salt.

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🌶 Nam Jim Jeaw - Tamarind-Chilli Dressing

Nam Jim Jeaw is a tangy and spicy Thai dressing that adds a zesty punch to any dish. Made with a perfect balance of tamarind, fish sauce, lime, and chilies, this dressing brings a rich, savory-sour flavor that's both refreshing and bold. It's a popular accompaniment for grilled meats, especially pork, and can also be drizzled over fresh vegetables or sticky rice. The addition of roasted rice powder gives the dressing a subtle nuttiness and texture that sets it apart. Simple yet full of depth, Nam Jim Jeaw is the ideal way to bring a little Thai heat and flavor to your meals.

Serves: 2
Preparation time: 5 minutes
Execution time: 5 minutes

Ingredients

• 1 tsp tamarind paste
• 1 tsp palm sugar syrup
• 1 tsp toasted sticky rice powder (khao kua)
• 1 tsp fish sauce
• ½ tsp Thai chilli flakes

Method

• Incorporate all of the ingredients together in a mixing bowl.

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🌿 Nam Prik Noom - Charred Chilli Sauce

Nam Prik Noom, or Charred Chilli Sauce, is a vibrant and smoky Thai condiment that packs a punch with its bold flavors. Perfect for pairing with grilled meats, sticky rice, or even as a dip for fresh vegetables, this sauce balances the heat of charred green chilies with the depth of garlic, shallots, and a touch of fermented fish sauce. The grilling process brings out a subtle smokiness, elevating the natural sweetness and heat of the ingredients. Whether you're craving an authentic Thai taste or just looking for something spicy to jazz up your meal, Nam Prik Noom delivers an irresistible kick of flavor.

Serves: 2
Preparation time: 15 minutes
Execution time: 0 minutes

Ingredients

• 4 long green chillies
• 1 shallot
• 3 coves of garlic, peeled
• 1 tsp fish sauce
• 1 tsp palm sugar syrup
• ¼ tsp belancan shrimp paste
• ¼ tsp msg

Method

• Grill the chillies, shallot and garlic until lightly charred on all sides.
• Grind the chillies, shallot and garlic in a mortar and pestle to a coarse paste.
• Season to taste with fish sauce and palm sugar syrup depending on the sweetness of the chillies.
• Mix the belancan and msg in at the end as an optional flavour enhancer.