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Thai Recipes

Sticky Rice with Mango

Sticky Rice with Mango

Sticky rice with mango juxtaposes salty-sweetness of sticky rice with tart mango and a drizzle of sweetened coconut cream - it's the ultimate summer afternoon treat! Although it requires some preparation, it is actually very simple to make. This recipe will serve 4 - 6 people.


Sticky Rice

Coconut Cream Sauce



Sticky Rice

  1. Wash sticky rice 2 - 3 times in cold water, then leave to soak in cold water overnight.
  2. Drain water and loosely wrap sticky rice in a muslin cloth. Place in the top of a steaming saucepan, and steam for approximately 40 minutes, or until rice becomes tender and clumps together.
  3. Meanwhile, combine 400ml Coconut Cream, 1/3 Cup Sugar and 1/2 Tsp Salt in a small saucepan. Stir until dissolved. Do not boil.
  4. Stir coconut cream mixture through the cooked rice. Cover and set aside for approximately 30 minutes.

Coconut Cream Sauce

  1. Combine 160ml Coconut Cream with 3 Tbsp Sugar in a small saucepan. Stir until dissolved. Do not boil.


  1. Place a small scoop of sticky rice on each plate, top with mango pieces and drizzle with coconut cream sauce. Garnish with toasted sesame seeds or fried moong daal and serve.
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Pad See Ew

Pad See Ew

Always a favourite on the streets of Bangkok. Pad See Ew is loved for the exquisite texture of plump fresh rice noodles as much as for its slightly charred sweet and salty flavour. With the right ingredients and a couple of secret tricks, it's quick and easy to make at home.


Stir Fry

Both the dark soy and thin soy are necessary for Pad See Ew sauce. The dark soy imparts a rich dark colour to the noodles, and contributes to the smoky charred character of Pad See Ew. The thin soy sauce is a seasoning sauce that gives the sauce its salty flavour.



Once you start cooking the Pad See Ew things move pretty fast so you'll want to have everything prepared in advance, as follows:

Stir fry preparation
  1. Mince garlic
  2. Break eggs into a jug and whisk until egg and yolk well combined
  3. Slice broccoli/broccolini lengthways along the stalk
  4. Chop chicken/soy chicken into cubes
Sauce preparation
  1. Combine all sauce ingredients in a jug and mix until sugar dissolved.
Noodle Preparation
  1. Remove about 1/3 (approx 300g) of noodle sheets from the block.
  2. Slice lengthways along the block to make 1.5 - 2cm wide strips.
  3. Never boil or soak in hot water. To separate the strands, rinse under running warm to hot water until the block begins to soften, and then gently tease the strands apart and set aside.


  1. Heat oil in a wok over very high heat.
  2. Stir-fry minced garlic until brown.
  3. Add chicken/soy chicken and stir fry until chicken begins to brown.
  4. Add broccoli and stir fry until broccoli wilts and chicken is well-cooked.
  5. Add spinach leaves and stir fry until wilted.
  6. Push stir fried ingredients to one side of the wok, then pour egg mixture into the empty half of the wok. Swish the egg in the wok to scramble it as it cooks.
  7. Mix the scrambled egg back through the rest of the stir fried chicken/vegetables until all well combined in the wok.
  8. Set the stirfried egg, vegetables and chicken aside.
  9. Reheat the wok, and add 1 Tbsp of oil until sizzling.
  10. Add the rice noodles and sauce mixture. Stir fry over very high heat for about 15 seconds, flipping the noodles with a pair of spatulas. The noodles will break up a bit, but try to avoid breaking them too much.
  11. Add the stir fried vegetables, chicken and egg mixture back into the wok and toss with the noodles until well combined.
  12. Serve immediately and enjoy.
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Pad Krapow Gai (Stir Fried Thai Basil with Chicken)

Pad Krapow Gai (Stir Fried Thai Basil with Chicken)

Pad Krapow is a Thai dish that blends the fire of hot chilli peppers with the cooling fragrance of Thai basil for a dish that is full of flavour. This recipe is for Pad Krapow with chicken.


We stock selected ingredients for this recipe at The Masala Mill Store (11/148 Sloane Street Goulburn), or through our website for local delivery.

1/3 Cup Lee's Chicken Broth

1 Tbsp Megachef Oyster Sauce

1 Tbsp Healthy Boy Thin Soy Sauce

2 Tsp Megachef Fish Sauce

2 Tsp Grated O-Cha Palm Sugar

200g Skinless Chicken Thigh (diced or minced)

1/4 Cup Shallots

1/2 Cup Snake Beans*

1 Bunch of fresh Thai Basil (leaves only)*

1 - 2 Cloves of Garlic

2 - 3 Birdseye Chillies (sliced -- remove seeds if you don't like it too hot!)

Oil for cooking


1. Whisk chicken broth, oyster sauce, soy sauce, fish sauce and grated sugar together in a bowl until well blended.

2. Heat a heavy based pan, drizzle with oil, then stir fry chicken until brown.

3. Stir in shallots, garlic & sliced chillies. Add about 1 tablespoon of the sauce mixture and stir fry until it starts to caramelise.

4. Pour in the remainder of the sauce and stir to deglaze the bottom of the pan. Keep stirring until the chicken is well glazed. Remove from heat.

5. Add in the basil leaves, and stir until the leaves are wilted.

Serving Suggestion

Serve with hot jasmine rice, such as Lion Brand Jasmine Rice, and a crispy fried egg.

* We often carry shallots, snake beans and Thai Basil, but please check availability with us.

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