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Because their red stripes are so pretty, I am specifying tiger prawns to contrast with the snowy whiteness of the squid.

Leftover rice is a very useful thing to have in the refrigerator-it makes the beginnings of a one-dish meal such as fried rice.

While bean starch noodles may appear in cold dishes such as salads, they are also served hot and highly seasoned.

Another noodle dish featuring many of the same flavors that go into Pad Thai (see page 8), but the texture is different because of the noodles used.

One of the most popular street-side snacks of Thailand, this dish of rice noodles is quickly stir-fried with seasonings, most of which are pantry basics.

A nice way to ring the changes on ever-popular raw vegetables with dips is to use a Thai dip. It livens up bland vegetables like you would not believe. Here are recipes for two dips, one a vegetarian version.

There are different versions of Thai fish cakes. The commonest fish cakes are fried, resulting in a bouncy, rubbery texture that some people accept but others dislike.

I have taken a classic Thai recipe and modernized it, reducing the preparationtime dramatically.

Creamy and mild with plenty of aroma and flavour from the galangal, lime leaves, lemongrass and green chillies.

It would be difficult to say which is the more popular soup of Thailand-this or Chicken and Coconut Soup with Galangal, Tom Kha Gai.