of oyster sauce or anchovy paste.
Five spice powder As the name suggests, this is a combination of five ground spices: star anise, Sichuan pepper, fennel, cloves and cinnamon. Complexly pungent and spicy with a hint of sweetness, it can be found in Asian markets and some grocery stores.
Galangal is similar to ginger, but galangal has a more lemony, piney taste and less pungent heat. Harder than ginger, with a thicker, tougher skin, galangal distinguishes itself by its lovely pink color. Rarely used on its own, galangal is a lovely complement to lemongrass, garlic, chili, and onions in curries, soups, and stir-fries. A wonderful meat tenderizer, galangal is also a popular ingredient in rubs and marinades. If you have trouble finding galangal, fresh ginger is a fine substitute.
Ginger is an incredibly popular ingredient in Thai and other Asian cuisines, fresh ginger has a spicy, sweet, peppery bite that is unmistakable. heavy, firm pieces of fresh ginger are the best. The most flavorful part of the root is the meat closest to the peel, so trim ginger with a light touch. The peel can be used to make a deliciously spicy and soothing tea. Powdered ginger is also available, but isn’t as flavorful as fresh ginger.
Hoisin sauce is traditionally made from red rice brewed with soybean paste, garlic, sugar, star anise, chili paste, and other spices. It ranges in color from reddish brown to mahogany. It is a favorite marinade, glaze, and dipping sauce. Hoisin sauce has a very strong taste that can overpower other ingredients, so add it to a dish a little bit at a time until you get the flavor and heat you desire. Although nothing can truly match the flavor of hoisin sauce, Chinese barbecue sauce or tomato sauce blended with oyster sauce work can substitute in a pinch. Hoisin sauce is widely available at many grocery stores and Asian markets.
Jasmine rice is revered in Thailand as it is in other Asian countries so much so that is also referred to as “noble” rice or “beautiful” rice. Most Thai meals are accompanied by jasmine rice which is an aromatic, long- grain rice that is tender and slightly sticky when cooked. Considered by many to be the most fragrant rice in the world, jasmine rice has a sweet, nutty aroma. Thailand produces the highest quality variety, but very good jasmine rice is also grown in texas. Thai cooking mostly calls for white jasmine rice, but brown jasmine rice is available as well.
Kaffir lime leaves have a distinct hourglass shape, glossy shine, and a complex aroma that evokes orange, clove, lime, and citrus. Whole or sliced leaves are commonly used as a garnish or added to curries, stir-fries, soups, and salads. Kaffir lime leaves can also be crushed or ground to add a deliciously tangy and citrusy flavor to sauces. Dried kaffir lime leaves don’t have much flavor, so a better substitute would be young, fresh lemon, lime, or grapefruit leaves. Kaffir lime leaves are not easy to find so i’ve made them optional for the recipes in this book.
Lemongrass has a delicious lemony woodsy flavor without the acidity or sharpness of an actual lemon. The most tender and edible parts of this thin, reedy plant are the bulb and lower 3–4 inches (7.5–10 cm) of the inner core. Chopped, sliced or ground, fresh lemongrass is used in curry pastes and soups, and pairs especially well with galangal. Buy fresh lemongrass in bunches at Asian markets or at some farmers markets during the summer. Chopped fresh lemongrass freezes well, which comes in handy when a bowl of soothing lemongrass-scented soup is desired on a cold winter’s night. A substitute for lemongrass is sliced lime leaves, or sliced lime or lemon rind. If fresh lemongrass isn’t available you can use frozen lemongrass or minced lemongrass in a tube available in the produce section of some grocery stores.
Oyster sauce Brewed from dried oysters, salt and water, oyster sauce has a deep, rich brown color. The best varieties are thick and rich, with a distinct oyster aroma, which dissipates when cooked. Oyster sauce is slightly sweet and makes a less salty alternative to soy sauce. It is used as an ingredient in stir-fries, a table condiment, marinade, and barbecue sauce. A substitute for oyster is soy sauce blended with fish sauce.
Palm sugar Nicknamed the “maple sugar of the tropics,” palm sugar is made by boiling down the sap of the coconut palm tree or sugar palm tree. It has a light caramel color and tastes a bit like maple syrup with a slightly smokier taste. It is commonly sold in a solid disc or block, but it is also available granulated or in a paste. Solid palm sugar should be grated, shaved, or melted before adding it to sweets, drinks, curries, and other dishes. Palm sugar is increasing in popularity throughout the U.S. If you can’t get your hands on any, then dark brown sugar or maple syrup makes a good substitute.
Roasted red chili paste (nam prik pao) Roasted red chili paste is a blend of ground red pepper and other ingredients like garlic, shallots, dried shrimp paste, and tamarind. Intense and complex, it is packed with so much flavor that a little goes a long way. A staple of Thai cuisine, it is featured in soups, sauces, stir-fries, and rice dishes. It can also be enjoyed on its own as a lively dip or spread.
Sambal oelek is a fiery red chili-garlic paste used as a condiment and cooking ingredients all over Malaysia and Thailand. Traditionally, little more is added to the chilies than water, salt, garlic, or vinegar. Sambal oelek adds significant heat without overpowering the other flavors in a dish.
Sriracha sauce traditional Sriracha sauce is a hot chili paste named after the seaside town where it originated. The most popular Sriracha sauce in the United States is Huy Fong Sriracha hot Chili Sauce, affectionately known as “Rooster Sauce” because of the picture of the rooster on the bottle. Made from red jalapeño chilies, vinegar, garlic, sugar, and salt, it has a rich, complex flavor and significant heat. Many fans of Srircha don’t limit it to Thai food—they put it on everything from eggs to pizza and more. Kikkoman also produces a Sriracha sauce available at grocery stores.
Dried glass noodles Also known as cellophane noodles, bean thread noodles, and Chinese vermicelli, these delicate thread noodles are made from green mung bean flour. Dried glass noodles are presoaked in hot water for a few minutes before cooking, unless they are added to a soup or deep-fried. Like tofu, bean thread noodles absorb the flavors of the other ingredients in a dish.
Rice noodles Thin or wide, flat or round, rice noodles come in many shapes and sizes. Made from rice flour and water, rice noodles are available dried or fresh. Dried rice noodles can be presoaked and softened in hot water before cooking, or they can be dropped directly into hot oil for crispy noodles—for a dramatic “explosive” effect. Packaged fresh noodles are usually coated with oil to prevent clumping, so you might want to give them a rinse before cooking.
Rice sticks come in a variety of widths. Thin sticks work well for soups and steamed noodle dishes. Wider rice sticks are ideal for stir-fries like the ever-popular pad Thai. Most commonly sold dry, rice sticks start out opaque and become transparent when soaked in water. Fresh rice sticks can be found in any Asian market.
Rice vermicelli noodles Also known as rice threads, vermicelli rice noodles are usually sold dried and in a block. The noodles should be presoaked when being used in spring rolls, stir-fries and salads. They can also
