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thai stir fry x
30 minutes to 1 hour x
 
No reviews
 
40min

A seriously good Thai dish of beef and noodles that isn't spicy at all. Every time I serve this I get requests for the recipe - and I never have any leftovers.

Recipe by: Hoamvxw

 
No reviews
 
30min

This dish can be made with any meat instead of tofu if you are not vegetarian. Adjust the Pad Thai sauce ingredients to your personal taste.

Recipe by: Lauren Billings

 
30min

This is a great Pad Thai that can be adjusted to your taste, add ingredients that you like and make it as spicy or tart as you want. This is a recipe for those who like it HOT, if you can't handle the heat, go easy on the chilli.

Recipe by: Fatty Arbuckle

 
No reviews
 
35min

Tofu is a fantastic ingredient in spicy curries because it acts to balance out all the heat. This curry also includes baby corn, broccoli and green beans. Healthy and delicious.

Recipe by: Zoë Harpham

 
No reviews
 
45min

This is a simple but authentic Thai dish called 'kal pot'. It is fish sauce, egg and rice stirred into a pork, onion and tomato stir-fry. Add chopped chillies if you like heat.

Recipe by: Margaret Wehling

 
No reviews
 
35min

For these delectable chilli-flavoured omelettes, the eggs are whisked with cornflour to give them a slightly firmer texture, suitable for folding around a colourful filling of stir-fried rice noodles and vegetables.

Recipe by: Ariana Klepac

 
No reviews
 
30min

Typical Thai flavours, including chilli, lime and coconut, combine in this aromatic stir-fry of prawns, noodles and Asian vegetables. By using a curry paste, the preparation time is reduced.

Recipe by: Zoë Harpham

 
No reviews
 
40min

This is an easy recipe to make a homemade version of the Thai restaurant stable peanut chicken, also sometimes known as satay chicken.

Recipe by: NIMITZ

 
No reviews
 
35min

A very satisfying Thai-style meal with noodles, chicken breast, capsicum and other vegetables, cooked in a peanut sauce.

Recipe by: Sharon

 
45min

This is actually a northern Thai dish with a definite Burmese influence. I first ate it in a Burmese restaurant in Melbourne. I asked for the recipe and of course I didn't get it so I experimented with some Thai recipes and came up with this. We really love this with steamed jasmine rice.

Recipe by: Michelle Chen

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