This is an excellent side dish that adds lots of vegetables to a meat & rice or noodle main dish. The shrimp provides the flavour. You can use red or yellow peppers (capsicums) in place of the green, but green is the pepper most used in Thailand.

Ingredients for 2 People
100 gms Shrimp.
100 gms Green pepper.
50 gms Onion
50 gms Carrots
1 Garlic Clove
3 Tablespoons Oil
1 Tablespoon Fish Sauce
1 Tablespoon Light Soy Sauce
1 Tablespoon Oyster Sauce
1/2 Teaspoon Sugar
5 gms White Pepper

Serve With
Hot Fragrant Rice

Preparation
1. Clean the shrimp, cut them down the back and remove the intestine.
2. Chop the green pepper, onions, carrot and garlic.
3. Put the oil in the pan and heat it.
4. When the oil is hot add the garlic and cook for a few seconds.
5. Add the shrimp and fry it for 1 minute.
6. Add the green pepper, onion and carrot.
7. Add fish sauce, light soy sauce, oyster sauce, sugar, white pepper fry it for 2 minutes.
8. For a stir fry the vegetables need to be cooked for a short time on a high heat.

This stir-fry uses mussels and vegetables and has a slightly glutinous texture caused by cassava starch. It's standard Thai faire available in many restaurants and food stalls. The beansprouts are normally served as a side vegetable, but for this photograph we them on top.

Ingredients for 2 People
70 gms Mussel Meat (Approx 140gms Mussels in Shells)
3 Tablespoons Cassava Starch
1 Tablespoon Rice Flour
40 ml Water
2 Eggs
50 gms Soya Beansprouts
3 Tablespoons Fish Sauce
2 Tablespoons Oyster Sauce
2 Tablespoons Chopped Spring Onions
2 Tablespoons Chopped Coriander Leaves
1/4 Teaspoons White Pepper
3 Tablespoons Oil
1 Tablespoon Chopped Garlic

Preparation
1. Soak the mussels in clean water for 30 minutes, to give them chance to flush through the dirt. Then de-shell and wash them, then dry them on kitchen paper. You can also use tinned mussels if you wish.
2. Mix the flour & starch together and add the water.
3. Put the oil into a frying pan, add the chopped garlic and fry over a high heat until the garlic begins to smell.
4. Add the mussels, flour, fish sauce, oyster sauce, into the pan and fry it for 20 seconds.
5. Move the mussels over to the edge of the pan, put the eggs into the pan and fry the eggs (breaking them up) for a few minutes until cooked, once thats done, turn off the heat.
6. Add the chopped spring onion, chopped coriander leaves, beansprouts and white pepper and mix them all together. Serve warm.

Serve With
Dried Flaked Chillies
Vinegar
Sugar
Crushed Toasted Peanuts
Sweet Chilli Sauce

The sardines in this dish add an intense saltiness while the broccoli adds crunch. The lemon is not just for decoration, before eating you should squeeze the juice over the dish to add a citrus element.

Ingredients
20 gms Salted Sardines
50 gms Broccoli Leaves or Chinese Cabbage Leaves
3 Garlic Cloves
3 Tablespoons Oyster Sauce
1/2 Teaspoons Sugar
2 Tablespoons Oil

Preparation
1. Remove the flesh of the sardines.
2. Clean and chop the broccoli leaves into 3 cm lengths.
3. Peel and chop the garlic and fry with oil in the frying pan for just a few seconds.
4. Add the sardine flesh, oyster sauce, sugar, and broccoli into the pan and fry for 30 seconds.

Serve With
Hot Thai Fragrant Rice
Sliced Lemon
Sliced Chillies

Kelp can be a bit plain on its own, its a great source of iron and iodine but not a great source of flavour! This is a typical dish using kelp with sesame seed oil giving a nutty flavour and tofu adding some bulk.

Ingredients
50 gms Kelp Seaweed
50 gms Soya Beansprouts
20 gms Sliced Red Pepper
30 gms Tofu
1 Tablespoon Chopped Spring Onion
1 Teaspoon Sesame Seeds
2 Tablespoons Sesame Oil
1 Teaspoon Soya Bean Paste

Preparation
1. Slice the kelp and cut the tofu into cubes.
2. Put the pan on a medium heat and toast the sesame seed for 30 seconds.
3. Put the sesame seed oil into the pan, add all the other ingredients, stir fry for 1 minute then serve.

The bulk of this stir fry comes from the fish balls, the flavour from the mushrooms.

Ingredients
50 gms Fish Balls
30 gms Dried Chinese Fungus (Soak until soft)
20 gms Spring Onions
2 Garlic Cloves
5 Chillies
2 Tablespoons Light Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Sugar
1-2 Tablespoons Oil

Preparation
1. Chop the garlic and chillies together, fry in oil for a few seconds to release the garlic smell.
2. Slice the fish balls, add to the stir fry and fry for a few seconds, add all the remaining ingredients and fry for 2 minutes over a medium heat.

I'm filling a few holes in my recipe lists, and I can't believe I never did this recipe! It's shrimp in garlic sauce, the only unusual thing is the butter, which is not traditional Thai, but I think it softens the flavours.

Ingredients
150 gms Shrimp
5 Garlic Cloves
1 Tablespoon Soy Sauce
1 Tablespoon Oyster Sauce
1 Teaspoon Butter
1 Tablespoon Oil
1 Tablespoon Corn Flour
100 ml water

Preparation
1. Clean the shrimps, (and cut out the black thread down the back).
2. Peel and chop the garlic finely, fry it in the oil for just a few seconds to release the smell.
3. Add butter and all the sauces and stir fry them for a minute, then add the shrimp, and 30 seconds just to cook them (they don't take long).
4. Mix the corn flour and water and add to the pan. Cook for a further minute to let the sauce thicken.