Andy Ricker's Tam Taeng Kwaa (Thai Cucumber Salad) From 'Pok Pok'

Andy Ricker opens his new Pok Pok cookbook with a series of variations on papaya salad. These are the beating heart of his namesake restaurant, providing its inspiration as well as a sweet and sour bridge between the range of complex savory dishes. This particular salad, made with cucumbers instead of papaya, is a cool and refreshing twist.

Andy Ricker's Phat Khanaeng (Stir-Fried Brussels Sprouts) From 'Pok Pok'

I was surprised to see a recipe calling for Brussels sprouts in Andy Ricker's new Pok Pok cookbook. As it turns out, Ricker has spotted a similar vegetable (a cross between Brussels sprouts and bok choy) in stir fries in Northern Thailand. He prepares them simply, in a Chinese-Thai hybrid of a sauce made with oyster and fish sauces, for a sweet, salty, and spicy dish that'd fit in with just about any spread of seasonal dishes—Thai or otherwise.

Andy Ricker's Kaeng Khiaw Waan Luuk Chin Plaa (Green Curry With Fish Balls and Eggplant) From 'Pok Pok'

Green curry was the first Thai food I remember eating. My parents would make it with jarred curry paste, coconut milk, green beans, potatoes, and chicken--I trust many of you are familiar with this meal. I loved this curry, and in fact still make it occasionally when the craving strikes. The green curry in Andy Ricker's Pok Pok cookbook is nothing like that curry.

Andy Ricker's Naam Jim Kai Yaang (Tamarind dipping sauce)

This tangy tamarind dipping sauce is served with Andy Ricker's Whole Roasted Young Chicken from his new Pok Pok cookbook.

Authentic Shrimp Pad Thai - Mission Food Adventure

An extremely popular Thai noodle dish is authentic pad thai with shrimp. The real way to make this classic recipe is with tamarind. It's easy, delicious, and super fast!

Mark Bittman's Pad Thai

This take on a classic pad Thai tastes just right, but some hard-to-find ingredients are replaced, so you can make it any night of the week.

Andy Ricker's Naam Makham (Tamarind Water)

Use this tangy liquid in Andy Ricker's Phat Thai from his new Pok Pok cookbook.

Shrimp Pad Thai

This shrimp pad Thai recipe is filled with shrimp, fresh vegetables, and a flavorful pad Thai sauce made with the fastest, easiest, 5-minute shrimp stock.

Prawn / Shrimp Pad Thai (Spice I Am Restaurant)

An authentic Prawn/Shrimp Pad Thai recipe from Spice I Am, a critically acclaimed Thai restaurant. To say it tastes incredible is an understatement!

Phat Phrik Khing With Tofu and Long Beans (Thai Dry-Curry Stir-Fry)

Unlike most other curries, which are served with plenty of liquid—be it coconut milk or broth—phat phrik khing is served dry, its intensely flavored curry paste coating each morsel of food. It can be made with any number of vegetables or meat, but I particularly love the common combination of long beans and tofu.