14 Cheap Thai-Inspired Recipes

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Craving the vibrant flavors of Thai cuisine but watching your budget?

Look no further! This collection of 14 cheap Thai-inspired recipes delivers the delicious tastes of Thailand without breaking the bank.

Dive into a variety of dishes that are simple to make and wallet-friendly so you can enjoy an authentic Thai experience right at home.

Tom Yum Soup with Shrimp

Tom Yum Soup is a classic Thai dish that’s bursting with flavor. It combines the heat of chili peppers, the tanginess of lime, and the freshness of herbs like cilantro and lemongrass.

This soup is delicious and quite simple to prepare, making it a go-to for many home cooks.

This comforting soup features succulent shrimp swimming in a spicy and sour broth.

It’s a perfect balance of intense flavors that warm you up on a chilly day or satisfy your cravings for something zesty and fulfilling. Plus, it’s easy to customize with your favorite ingredients!

Ingredients

• 4 cups chicken or vegetable broth
• 1 stalk lemongrass, cut into 2-inch pieces and smashed
• 3-4 kaffir lime leaves, torn
• 3-4 Thai bird chilies, smashed (adjust to taste)
• 200g shrimp, peeled and deveined
• 200g mushrooms, sliced
• 1 medium tomato, chopped
• 1 small onion, sliced
• 2 tablespoons fish sauce
• 1 tablespoon lime juice
• Cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. Prepare the Broth: Bring the chicken or vegetable broth to a boil in a pot. Add the lemongrass, kaffir lime leaves, and bird chilies. Let it simmer for about 5-10 minutes to infuse the flavors.
2. Add the Ingredients: Add the shrimp, mushrooms, tomato, and onion to the pot. Cook until the shrimp turns pink and the mushrooms are tender about 3-5 minutes.
3. Season the Soup: Stir in the fish sauce and lime juice. Taste and adjust the seasoning if needed. You can add more fish sauce or lime juice based on your preference.
4. Serve: Ladle the soup into bowls and garnish with fresh cilantro. For an extra zing, serve with lime wedges on the side.

Coconut Rice with Mango

Coconut rice with mango is a delightful dish that combines the rich creaminess of coconut milk with the sweet freshness of ripe mangoes.

This combination creates a tropical flavor explosion that is both satisfying and refreshing. It’s incredibly easy to make, making it a perfect treat for any occasion.

Whether you’re looking for a simple dessert or a side dish, this recipe will not disappoint.

Just imagine fluffy rice infused with coconut, topped with juicy mango pieces, and perhaps a sprinkle of sesame seeds for a little crunch.

It’s a budget-friendly dish that doesn’t skimp on flavor!

Ingredients

• 1 cup jasmine rice
• 1 cup coconut milk
• 1 cup water
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and diced
• Sesame seeds for garnish (optional)

Instructions

1. Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
2. Combine the rinsed rice, coconut milk, water, sugar, and salt in a pot. Bring it to a boil over medium heat.
3. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
4. Remove the pot from heat and let it sit covered for an additional 5 minutes.
5. Fluff the rice with a fork before serving, and top it with diced mango and a sprinkle of sesame seeds if desired.

Thai Peanut Noodles

Thai Peanut Noodles are a delightful dish that brings a taste of Thai cuisine right to your kitchen.

This recipe combines the richness of peanut butter with the freshness of vegetables, creating a satisfying meal that’s both creamy and savory.

With minimal ingredients and quick preparation, this dish is perfect for busy weeknights.

The noodles are tossed in a luscious peanut sauce and topped with crunchy peanuts and fresh herbs, giving each bite a flavor.

Enjoy this easy recipe that’s affordable and sure to please everyone!

Ingredients

• 8 oz rice noodles
• 1/4 cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon honey or maple syrup
• 2 tablespoons lime juice
• 1 teaspoon sesame oil
• 1/4 cup water (more if needed)
• 1 red bell pepper, thinly sliced
• 1 cup shredded carrots
• 1/2 cup chopped green onions
• 1/4 cup chopped peanuts
• Fresh cilantro for garnish

Instructions

1. Cook the Noodles: Cook the rice noodles according to the package instructions in a pot of boiling water. Drain and set aside.
2. Make the Sauce: In a bowl, whisk together peanut butter, soy sauce, honey (or maple syrup), lime juice, sesame oil, and water until smooth. Add more water if needed to adjust the consistency.
3. Combine: In a large bowl, toss the cooked noodles with the sauce, red bell pepper, carrots, and green onions until everything is well coated.
4. Serve: Transfer to serving plates, top with chopped peanuts and fresh cilantro, and enjoy your Thai Peanut Noodles!

Spicy Thai Basil Chicken Stir-Fry

Spicy Thai Basil Chicken Stir-Fry is a quick, flavorful dish that brings the vibrant tastes of Thai cuisine right to your kitchen.

This recipe combines tender chicken with fresh basil and colorful bell peppers, all tossed in a savory sauce that packs a bit of heat.

It’s a simple meal that’s perfect for busy weeknights when you need something satisfying without spending hours in the kitchen.

The balance of fresh herbs, spices, and protein makes this stir-fry both satisfying and refreshing.

Serve it over rice or noodles for a complete meal that will leave everyone coming back for seconds!

Ingredients

• 1 pound chicken breast, diced
• 2 cups bell peppers (red, yellow, green), sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 cup fresh Thai basil leaves
• 1-2 Thai red chilies, sliced (adjust to taste)

Instructions

1. Heat the vegetable oil in a large pan or wok over medium-high heat.
2. Add the minced garlic and sliced onions, stirring until fragrant.
3. Add the diced chicken and cook until no longer pink, about 5-6 minutes.
4. Stir in the bell peppers and continue cooking for another 3-4 minutes until they are slightly tender.
5. Add soy sauce, oyster sauce, fish sauce, and sugar. Mix well and cook for an additional minute.
6. Stir in the Thai basil leaves and sliced chilies. Remove from heat once the basil is wilted.
7. Serve hot over rice or noodles.

Larb Gai (Thai Chicken Salad)

Larb Gai is a refreshing and flavorful Thai salad. It combines ground chicken with fresh herbs, lime juice, and a touch of heat, making it a delightful dish for any time of the year.

The balance of savory, tangy, and spicy elements means every bite is a little burst of deliciousness.

This recipe is not only quick and simple to prepare but also offers a healthy option for lunch or dinner.

Served with crispy lettuce leaves, it’s perfect for wrapping up and enjoying hands-on. You’ll love how easy it is to whip up this flavorful dish!

Ingredients

• 1 lb ground chicken
• 1 tablespoon vegetable oil
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fish sauce
• Juice of 2 limes
• 1 tablespoon chili flakes (adjust to taste)
• 1/2 cup fresh mint leaves, chopped
• 1/2 cup cilantro, chopped
• 1 carrot, julienned
• 1 cup lettuce leaves for serving
• Peanuts, crushed, for garnish

Instructions

1. Cook the Chicken: Heat the vegetable oil in a skillet over medium heat. Add the ground chicken and cook until browned and fully cooked, breaking it apart with a spatula.
2. Add Aromatics: Stir in the chopped shallot and minced garlic, cooking until softened, about 2-3 minutes.
3. Season: Remove from heat and stir in fish sauce, lime juice, and chili flakes. Mix well, then let it cool slightly.
4. Add Fresh Herbs: Once cooled, gently fold the chopped mint, cilantro, and julienned carrot.
5. Serve: Spoon the mixture into lettuce leaves and top with crushed peanuts before enjoying.

Thai Green Curry with Vegetables

Thai Green Curry with Vegetables is a delightful dish that bursts with flavor and freshness.

The creamy coconut milk base combined with aromatic green curry paste creates a harmonious blend of spice and creaminess.

Loaded with a variety of colorful vegetables, this dish is tasty and very simple to prepare, making it perfect for a weeknight dinner.

This recipe allows for endless customization, so you can use your favorite veggies or whatever you have on hand.

Whether you’re a fan of eggplant, bell peppers, or snap peas, they all work beautifully in this vibrant curry. Plus, it’s a budget-friendly option that doesn’t skimp on taste!

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2-3 tablespoons green curry paste (adjust to taste)
• 1 can (400 ml) coconut milk
• 1 cup vegetable broth
• 2 cups mixed vegetables (e.g., bell peppers, carrots, snap peas, zucchini)
• 1 cup tofu, cubed (optional)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Fresh basil leaves for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the green curry paste and cook for another minute to release its aroma.
3. Pour in the coconut milk and vegetable broth, stirring well to combine.
4. Add the mixed vegetables and tofu (if using) and bring the mixture to a gentle simmer. Cook for about 10-15 minutes until the vegetables are tender.
5. Season with soy sauce and lime juice, adjusting to taste. Serve hot, garnished with fresh basil leaves.

Vegetable Pad Thai

Vegetable Pad Thai is a flavorful stir-fried noodle dish that combines a variety of veggies with a tangy sauce.

It offers a delightful balance of textures and tastes, making it a popular choice for vegetarians and meat lovers. The dish is quick to prepare, so it’s perfect for busy weeknights or casual gatherings.

This recipe is not only budget-friendly but also full of fresh ingredients. With simple steps to follow, you’ll have a delicious meal on the table in no time.

The vibrant colors from the vegetables and the aromatic flavors make this a dish you’ll want to share!

Ingredients

• 8 oz rice noodles
• 1 tablespoon vegetable oil
• 1 cup bell peppers, sliced
• 1 cup carrots, julienned
• 1 cup bean sprouts
• 2 green onions, chopped
• 2 cloves garlic, minced
• 3 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• ¼ cup peanuts, chopped
• Fresh cilantro for garnish

Instructions

1. Cook the Noodles: Boil water in a pot and cook the rice noodles according to package instructions. Drain and set aside.
2. Stir-Fry the Veggies: Heat the vegetable oil over medium heat in a large pan. Add the garlic and sauté for about 30 seconds until fragrant. Then, add the bell peppers and carrots, stirring for 3-4 minutes until they start to soften.
3. Add Noodles and Sauce: Toss the cooked noodles with the vegetables in the pan. Mix soy sauce, lime juice, and brown sugar in a small bowl. Pour the sauce over the noodles and mix well to combine everything.
4. Finish It Off: Stir in the bean sprouts and green onions, cooking for another 1-2 minutes. Serve hot, garnished with chopped peanuts and fresh cilantro.

Mango Sticky Rice

Mango Sticky Rice is a delightful Thai dessert that’s both sweet and creamy.

The combination of luscious mango slices and sticky rice, drizzled with coconut milk, creates a satisfying treat that’s easy to whip up at home.

This dish is not only a feast for the taste buds, but it also looks beautiful on the plate, making it a great ending to any meal.

You can enjoy this classic treat without breaking the bank with just a few ingredients and some simple steps.

The sweetness of the ripe mango pairs wonderfully with the rich coconut milk, while the sticky rice adds a chewy texture that brings everything together.

Whether you’re serving it at a gathering or just treating yourself, Mango Sticky Rice is sure to delight.

Ingredients

• 1 cup glutinous rice
• 1 1/2 cups coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 2 ripe mangoes, peeled and diced
• Sesame seeds or mung beans for garnish (optional)

Instructions

1. Soak the Rice: Rinse the glutinous rice under cold water until the water runs clear. Soak it in water for at least 4 hours, or overnight if possible.
2. Cook the Rice: Drain the soaked rice and steam it in a bamboo or metal steamer for about 20-25 minutes, or until tender and sticky.
3. Prepare Coconut Sauce: While the rice is cooking, combine coconut milk, sugar, and salt in a small saucepan. Heat over low heat until the sugar dissolves, but do not bring it to a boil.
4. Mix Rice and Sauce: Once the rice is cooked, transfer it to a bowl and pour about 1 cup of the coconut sauce over it. Stir gently to combine and let it sit for about 10-15 minutes to absorb the flavors.
5. Serve: To serve, place a portion of the sticky rice on a plate, top with diced mango, and drizzle with additional coconut sauce. Garnish with sesame seeds or mung beans if desired.

Thai Eggplant Stir-Fry

Thai Eggplant Stir-Fry is a delightful dish that combines the earthy flavors of eggplant with vibrant bell peppers and aromatic herbs.

This recipe is packed with flavor and simple to make, making it a perfect choice for a quick weeknight dinner.

The contrasting textures of crispy vegetables and tender eggplants create a satisfying bite that will please your taste buds.

This versatile stir-fry allows you to customize it with your favorite vegetables or proteins. With a touch of soy sauce and fresh basil, it brings a taste of Thailand right to your kitchen.

Plus, it’s budget-friendly, making it an ideal option for those looking to enjoy delicious meals without breaking the bank.

Ingredients

• 2 medium Thai eggplants, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce (optional)
• 1 teaspoon sugar
• Fresh basil leaves for garnish
• Salt and pepper, to taste

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add the sliced eggplants and bell peppers to the pan, stirring frequently until they start to soften, about 5-7 minutes.
3. Pour in the soy sauce, oyster sauce (if using), and sugar, mixing well to coat the vegetables.
4. Continue to stir-fry for another 3-4 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Remove from heat and garnish with fresh basil leaves before serving. Enjoy your Thai Eggplant Stir-Fry over rice or noodles!

Thai Red Curry Lentils

Thai Red Curry Lentils are a delightful choice if you’re looking for a cozy, comforting dish that packs a punch of flavor.

This recipe combines the hearty texture of lentils with the aromatic and slightly spicy notes of red curry paste, making it a well-balanced meal that’s easy to whip up.

The combination of coconut milk, spices, and fresh herbs brings a unique taste to the table, while the lentils provide a boost of protein and fiber.

It’s a budget-friendly recipe that can be ready in under 30 minutes, making it a perfect weeknight dinner!

Ingredients

• 1 cup red lentils, rinsed
• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 cup diced tomatoes (canned or fresh)
• 2 cups spinach (fresh or frozen)
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
2. Add the red curry paste and cook for another minute, stirring continuously to incorporate the flavors.
3. Pour in the coconut milk, vegetable broth, and diced tomatoes. Bring the mixture to a gentle boil.
4. Once boiling, add the rinsed lentils and reduce heat to a simmer. Cook for about 15-20 minutes or until the lentils are tender.
5. Stir in the spinach and season with salt and pepper. Cook for an additional 2-3 minutes until the spinach wilts.
6. Serve warm, garnished with fresh cilantro. Enjoy it over rice or on its own for a hearty meal!

Crispy Thai Spring Rolls

Crispy Thai spring rolls bring a delightful crunch and fresh flavors to your table.

These snacks are light and crispy on the outside, filled with a colorful mix of veggies that provide both taste and nutrition.

They’re perfect as appetizers or snacks and are surprisingly simple to make at home.

The combination of crispy wrappers and fresh, vibrant fillings creates a satisfying treat that pairs beautifully with sweet chili sauce or peanut sauce for dipping.

You can customize them with your favorite ingredients, making them a versatile choice for any occasion.

Ingredients

• 10 spring roll wrappers
• 1 cup shredded carrots
• 1 cup cucumber, diced
• 1 cup bean sprouts
• 1/2 cup fresh cilantro, chopped
• 1 tablespoon soy sauce
• 1 tablespoon sesame oil
• Vegetable oil for frying

Instructions

1. Prepare the Filling: In a large bowl, combine shredded carrots, diced cucumbers, bean sprouts, cilantro, soy sauce, and sesame oil. Mix until well combined.
2. Wrap the Spring Rolls: Lay one spring roll wrapper on a clean surface. Place about 2 tablespoons of the filling near the bottom edge. Fold the bottom up over the filling, then fold the sides in and roll tightly to seal. Repeat with the remaining wrappers and filling.
3. Fry the Spring Rolls: Heat vegetable oil over medium-high heat in a deep skillet. Once hot, add spring rolls in batches, frying until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
4. Serve: Enjoy the spring rolls warm with sweet chili sauce or your favorite dipping sauce.

Thai Coconut Soup (Tom Kha)

Thai Coconut Soup, known as Tom Kha, is a delightful dish that balances rich coconut milk with fragrant herbs and spices.

The combination of creamy broth, tender mushrooms, and a hint of tangy lime creates a comforting and refreshing flavor.

It’s simple enough to whip up on a weeknight and elegant enough to impress guests.

This soup is not only delicious but also versatile. You can easily customize it by adding your favorite proteins, such as chicken or tofu, and adjusting the spice level to suit your taste.

It’s a warm hug in a bowl, perfect for chilly evenings or when you need a little comfort food.

Ingredients

• 1 can (14 oz) coconut milk
• 2 cups vegetable or chicken broth
• 1 cup mushrooms, sliced
• 1 stalk lemongrass, cut into pieces and smashed
• 3-4 slices galangal (or ginger if unavailable)
• 2-3 kaffir lime leaves, torn
• 1-2 Thai bird’s eye chilies, smashed (adjust for spice)
• 1 tablespoon fish sauce or soy sauce for a vegetarian option
• 1 tablespoon lime juice
• Fresh cilantro for garnish

Instructions

1. Simmer the Base: In a pot, combine coconut milk and broth. Add lemongrass, galangal, kaffir lime leaves, and chilies. Bring to a gentle simmer for about 10 minutes to infuse the flavors.
2. Add the Mushrooms: Stir in the sliced mushrooms and simmer for another 5 minutes until they’re tender.
3. Season: Remove from heat and stir in fish sauce (or soy sauce) and lime juice. Adjust seasoning to taste, adding more lime juice or fish sauce as needed.
4. Garnish and Serve: Ladle the soup into bowls, garnish with fresh cilantro, and enjoy your comforting bowl of Tom Kha!

Sweet and Sour Tofu

Sweet and sour tofu is a delightful dish that brings together the best of both worlds: a tangy, sweet sauce paired with tender tofu and crisp vegetables.

This recipe is easy to make and a great choice for a quick weeknight dinner. The vibrant colors and flavors appeal to tofu lovers and newcomers alike.

The combination of fresh vegetables and a zesty sauce creates a dish bursting with flavor. Serve it over rice for a satisfying and wholesome meal.

Plus, it’s budget-friendly, making it a perfect addition to your Thai-inspired recipe collection.

Ingredients

• 1 block of firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 carrot, sliced
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 garlic clove, minced
• 1 teaspoon ginger, grated
• Cooked rice for serving
• Fresh cilantro for garnish

Instructions

1. Prepare the Tofu: Press the tofu to remove excess moisture, then cut it into bite-sized cubes. Toss the tofu cubes in cornstarch until evenly coated.
2. Cook the Tofu: Heat vegetable oil in a large pan over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5-7 minutes. Remove from the pan and set aside.
3. Sauté the Vegetables: In the same pan, add more oil if necessary, and toss in the sliced bell pepper, broccoli, and carrot. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
4. Make the Sauce: In a small bowl, whisk together soy sauce, ketchup, rice vinegar, brown sugar, garlic, and ginger. Pour this sauce over the vegetables in the pan.
5. Combine: Add the cooked tofu back into the pan and gently toss everything together, allowing the tofu to soak up the sauce for an additional 2 minutes.
6. Serve: Spoon the sweet and sour tofu over a bed of cooked rice and garnish with fresh cilantro. Enjoy your delicious meal!

Thai Style Fried Rice with Eggs

This Thai-style fried Rice with Eggs is a delightful blend of flavors that’s both satisfying and easy to whip up.

The fragrant rice, often combined with fresh vegetables and proteins, is topped with perfectly fried eggs, adding a rich creaminess to each bite.

It’s a simple dish that makes for a great lunch or dinner option, and you can customize it with whatever ingredients you have on hand.

The taste is a harmonious mix of savory and slightly sweet, with the addition of soy sauce and spices enhancing the overall flavor profile.

This dish also brings a pop of color with vibrant veggies, making it not only tasty but also visually appealing!

Ingredients

• 2 cups cooked jasmine rice
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 1/2 cup peas (fresh or frozen)
• 2 eggs
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a large pan or wok over medium heat. Add the minced garlic and sauté until fragrant.
2. Add the cherry tomatoes and peas to the pan, cooking for a few minutes until they soften.
3. Stir in the cooked jasmine rice, breaking up any clumps. Add soy sauce, oyster sauce (if using), salt, and pepper. Mix well and let it cook for another 3-5 minutes, allowing the flavors to meld.
4. In a separate pan, fry the eggs sunny-side-up until the whites are set but the yolks are still runny.
5. Serve the fried rice on plates, topped with the fried eggs and garnished with fresh cilantro.