Jayma Lyn Day

Thai food recipes

Serves 2


Pad Thai is a long time Thai favourite dish. It is popular Thai Food and easy to find anywhere in Thailand: at food courts, on street food stalls, local markets, local restaurants and high end-restaurants.


100g of dry rice noodles
Shrimp/Chicken/any meat you like
1 small head shallot, thinly sliced
2 cloves garlic, chopped
1 eggs (optional)
1 cups bean sprouts
1⁄2 cup scallion, cut into 2” pieces
20g chopped roasted peanuts
sprinkle of cilantro
1 lime

2 Tbsp of sugar
4 Tbsp water
1/4 cup tamarind concentrate
2 Tbsp fish sauce
1 Tbsp soysauce
1 Tbsp Sriracha sauce (optional)
1/2 Tbsp Oyster sauce (optional)


1. Soak the rice noodles in water for 15 to 30 mins until the noodles turn from translucent to completely white. Drain.
2. Heat 2 tablespoon of oil in a pan or wok when it is hot add the meat or shrimp. Meat should be caramelized and brownish. Remove and set aside.
3. In the same pan, add another 1 to 2 tablespoon of oil, the shallots, garlic and chili flakes. Cook until the garlic starts to brown.
4. Add the noodles and the sauce, and keep stirring and tossing until the noodles has absorb all the sauce. If needed add more water to the pan to finish cooking the noodle.
5. When all the sauces has been absorbed, push the noodles to one side of the pan and add the eggs. Scramble the eggs gently and let the eggs set about halfway.
6. Add the beansprouts, garlic, chives, and half of the peanuts. Turn off the heat and toss just to mix.
7. Plate the noodles, top with the chicken/shrimp and sprinkle over the remaining peanuts. Serve with a piece of lime, extra bean sprouts, chives and chili flakes.
8. Squeeze the lime before you eat! Enjoy!

Serves 2

Mango sticky rice

The classic Thai dessert is heavenly and scrumptious. Famously served as street food in Thailand and at Thai restaurants throughout the world, the taste of this tropical rice pudding is irresistible (and it's easy to make at home).


1⁄2 cup white glutinous white rice
3/4 cup coconut milk
3/4 cup of sugar

3/4 cup coconut milk
1⁄4 tsp salt
1⁄2 tsp rice flour
1⁄2 Tbsp water

sprinkle of white sesame seeds
1 mango


1. Wash the rice in cold water until the water runs clear. Let soak in water for at least 4 hours or overnight. Drain the rice very well and steam the rice for 25-30 minutes.
2. While the rice is cooking, put the coconut milk, sugar, and salt in a pot. 3. Cook, stirring, until the sugar is completely dissolved. Keep warm.
4. When the rice is done, immediately pour the syrup over the rice. Stir and break up any lumps, then cover with foil and let sit for 20 minutes.
5. After 20 minutes, stir the rice again with a rubber spatula, folding the bottom part up to the top. Let sit for at least another 20 minutes or until ready to serve.
6. As the rice is a bit different in Portugal, sometimes you will need to hit the rice and the coconut milk on a medium hit. Stir until the texture is the same than oatmeal. Let it cool down for 15 mins before serving.

1. Dissolve the rice flour in the water. Combine the rice flour coconut milk, and salt in a small pot.
2. Cook over medium heat until the mixture comes to a gentle boil and has thick- ened. Let cool.
3. Serve the rice beside sweet, fresh mango. Spoon some salted coconut sauce over the rice and sprinkle with the sesame seed. Enjoy