3 Sumptuous And Super Quick Thai Dishes To Make Your Busy Weekdays Easier And More Fun




Pumpkin Pad Thai

This delicious one-pot meal is a healthy weeknight dinner that can be cooked up in a jiffy. Super healthy and super tasty, this is sure to be regular at your meal table.


For The Pad Thai sauce

2 tablespoons tamarind paste

2 tablespoons fish sauce

2 tablespoons palm sugar or brown sugar

2 to 4 tablespoons water, to thin down

For The Pad Thai

1 medium size disco pumpkin

2 1/2 tablespoons peanut oil or regular vegetable oil

8 ounces extra-firm tofu, diced

2 tablespoons corn starch

1/2 medium yellow onion, thinly sliced

2 large eggs, whisked (you can omit this if you are vegetarian)

2 cloves garlic, minced

4 scallions, finely chopped

1/2 cup bean sprouts, plus more for garnish

2 tablespoons chopped peanuts, to serve

Lime wedges, to serve

Coriander leaves, to serve

Red pepper flakes, to serve


Whisk together the tamarind paste, fish sauce, and palm sugar for the sauce. Add 2 tablespoons of water, to thin out the sauce. Microwave on high heat for 30 seconds and mix until everything is combined into a thin sauce. Add more water if needed to reach a good balance of tartness and pungency. Measure out about 1/4 cup to be used for the recipe. (the remaining sauce will keep refrigerated for several weeks and you can add it to salads)

Cut the pumpkin in half, drizzle with oil, salt and pepper and roast skin side down in the oven for 30 to 45 minutes or until roasted well. When cooked, shred the inside with a fork and set aside.

Toss the tofu in the cornstarch until all the cubes are evenly coated with cornstarch. Set aside.

Heat a wok or large pan over high heat. Add a little oil and swirl the pan to coat. Add the tofu and stir-fry until golden on all sides. Transfer the cooked tofu to a plate.

Warm some more oil in the pan and add the onions. Cook until the onions are just starting to soften and show golden color. Transfer to the plate with the tofu.

Warm little more oil in the pan. Whisk the eggs one more time and pour them into the pan. Cook, tilting the pan to create a very thin omelet. When the eggs are almost set, using your spatula cut them to create big pieces. Transfer the cooked eggs to the plate with the tofu and onion.

Warm some more oil in the pan and add the garlic. Fry until the garlic is fragrant and golden. Add all of the roasted pumpkin and spread into a single layer. Cook for 30 seconds or so, then stir the pumpkin and spread it back out again. Repeat a few times until the pumpkin is warmed and beginning to show golden, roasted color.

Drizzle 2 tablespoons of the pad Thai sauce around the outside edge of the pan, then stir it into the pumpkin. Continue stirring until the sauce evenly coats all the pumpkin. Give it a quick taste and add up to 2 tablespoons additional sauce if needed.

Add the scallions and bean sprouts to the pan with the pumpkin, and stir to combine. Add the tofu, onions, and egg back to the pan and stir to combine. Taste again, adding additional sauce if needed.

Transfer the pad Thai to a large serving plate and top with chopped peanuts, coriander leaves, red pepper flakes, and lime wedges. Serve immediately while still very hot.


Leftovers reheat well and will keep for up to a week in the fridge.


This dish is yet another Thai inspired delicious dish which is very simple to prepare. Serve this with steamed white rice and you have a healthy bowl of food right in front of you.

Stir Fried Chicken And Cashew


1 pound boneless, skinless chicken breasts or thighs, cut into 1/4-inch-thick bite-sized slices

1 cup french beans, strings removed

1 cup cubed red bell pepper

1/2 cup whole roasted cashews

2 tablespoons minced ginger

1/4 teaspoon red pepper flakes

Ingredients For The Marinade

1 tablespoon minced garlic

1 1/2 teaspoons cornstarch

1 teaspoon soy sauce

1/2 teaspoon salt

1/4 cup chicken broth

1 teaspoon soy sauce

Vegetable oil

Salt, to taste


Keep all your ingredients ready.

Marinate the chicken with the ingredients listed under ‘Ingredients For The Marinade’. Stir to coat the chicken evenly and until you can no longer see any dry cornstarch. Add 1 teaspoon of oil to the chicken and stir to combine. This extra oil prevents the chicken from sticking to the pan.

In a small separate bowl, whisk together 1/4 cup chicken broth and 1 teaspoon soy sauce. Keep aside.

Heat oil in a wok and add the ginger, garlic and red pepper flakes, and stir them for 10 seconds or until fragrant. Add the chicken and spread evenly in one layer in the wok. Cook the chicken undisturbed for 1 minute, letting it sear. Stir-fry the chicken for 1 more minute, stirring constantly and mixing with the rest of the ingredients. Continue until the chicken is lightly browned but not quite entirely cooked through.

Add little more oil and add the beans to it. Stir-fry for one minute, or until the beans are bright green. Add the rest of the vegetables and stir until cooked and yet crunchy.

Pour the prepared sauce mixture and stir-fry for 1 more minute, or until the chicken is just cooked through. Now add the roasted cashew and stir for a few minutes.

Transfer the stir-fry to a serving plate and serve immediately, while hot with hot steamed rice.


Substituting other vegetables: Substitute up to 2 cups other vegetables in this recipe.

You could also use other meats in place of chicken.


This comforting soup is light and tasty and so easy to prepare. Serve this up with some cooked noodles and you have a delicious comforting whole meal in so less time.

Thai Style Corn Chowder


1/2 medium size onion, diced

2 medium size potatoes, peeled and cut into 1/2-inch cubes

1 medium red or green chili, finely chopped (optional)

3 tablespoons finely grated lemongrass

4 cups corn kernels (frozen, or fresh from 4 corn cobs)

4 cups vegetable broth

1 & 2/3 cup coconut milk

Olive oil


Coriander leaves, roughly chopped, to serve

Lime wedges, to serve


Place a large soup pot with olive oil and place over medium heat. Once the oil is hot, add the onions and a pinch of salt. Sauté until translucent. Stir in the potatoes, chili, lemongrass, and a pinch of salt. Add a splash of broth, cover, and cook until the potatoes can be easily pierced with a fork. Remove the lid, stir in the corn, and cook for another few minutes.

Add the remaining broth and bring to a simmer. Stir in the coconut milk and allow it to come to a gentle boil.

Serve warm, garnished with coriander leaves and lime wedges.

Cooking on weekdays is always a rush. Stressful days at workplace and managing a home can make life very difficult.

Here are 3 easy Thai dishes you can cook in your kitchen with simple ingredients lying around in your pantry.

These are fuss-free and tasty meals which your family is sure to enjoy; A wonderful change from the regular rice and roti we eat everyday.