There are days when you don't know what to have for dinner. You are just sure you don't want to have takeout or cook for a long time. For those days, we have 2 Thai recipes for you which you can make in under 15 minutes!

Let's begin-

15-minute Pad See Ew

Ingredients-

• 8 oz (1/2 lb) wide rice noodles fresh or dried
• 2 tbsp vegetable oil
• 3 cloves garlic minced
• 6 oz (2-3 pieces) boneless skinless chicken thighs trimmed of excess fat and sliced, can be substituted with your choice of protein
• 6 oz (5-6 stalks) Chinese broccoli (Gai Lan) rinsed and cut into small pieces
• 2 large eggs
• Pad See Ew Sauce
• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tsp fish sauce
• 2 tbsp oyster sauce
• 1 tbsp white vinegar
• 1 tbsp brown sugar
• 2 tbsp water add more if needed

Method-

1. Combine all sauce ingredients in a bowl. Prepare rice noodles according to package instructions (cook about 1-2 minutes less than the suggested time). Rinse with cold water, drain, and set aside.
2. Heat oil in a wok over medium heat. Add garlic and saute until fragrant. Add chicken and cook until nearly cooked through, for, about 2-3 minutes.
3. Push everything to one side, crack in the eggs, and scramble. Add Chinese broccoli, rice noodles, and sauce.
4. Toss everything together (adding more water if needed) and cook for about 1-2 minutes until the noodles are evenly coated and caramelized. Serve immediately and enjoy!

Thai Curry Noodle Soup

Ingredients-

• 2 tbs coconut oil
• 2 large potatoes, peeled, cut into 4cm chunks
• 1 onion, thinly sliced
• 1/2 cup (150g) yellow curry paste
• 800ml coconut milk
• 2 cups (500ml) Vegetable stock
• 1/4 cup (60ml) fish sauce (optional)
• 1/2 tsp brown sugar
• Juice of 1 lime
• 600g of any Protein
• 200g dried rice noodles, cooked according to packet instructions
• 2 cups baby spinach
• 1 long red chilli, thinly sliced
• Thai basil leaves plus coriander leaves, to serve

Method-

1. Heat oil in a large saucepan over high heat and add the potato. Cook, stirring, for 2-3 minutes to soften slightly, then add the onion and cook, stirring, for a further 2-3 minutes or until soft. 
2. Add curry paste and stir until fragrant and potato and onion are coated. Stir in the coconut milk, stock and 2 cups (500ml) water until combined. Bring to the boil, then reduce heat to low and simmer for 30 minutes or until the potato is just soft.
3. Stir in fish sauce, sugar and lime juice. Check to season for balance and add more fish sauce, sugar or lime as required. 
4. Cut Protein into 3cm pieces, add to sauce and simmer gently for 25 minutes or until the protein is cooked through
5. To serve, divide the noodles among bowls. Ladle the curry sauce over the noodles and garnish with spinach, chilli Thai basil and coriander to serve.