Favorite Thai Recipes
Sawasdee!
If you love Thai food like I do and would like to learn how to make some delicious Thai cuisine, then this page is for you!
Contents
Sources for Thai Ingredients
Links to Thai Recipe Websites and Thai Food Cookbooks
Thai Recipes
Bangkok Center Grocery
102 Mosco St.
New York (China Town), NY
10013
(212) 349-1979
Neighborhood Oriental
Market
229 East Kingsbridge Road
The Bronx, NY
718-365-9038
Battambang Market
2654 Valentine Ave
The Bronx, NY
718-733-5282
Vasinee Food
333 North Henry St.
Brooklyn, NY 11222
(718) 349-6911
Bangkok Food Market
64-11 39th Ave.
Woodside, NY 11373
(718) 458-3685
(Makes about 11 to 12 cups)
This basic chicken
stock is easy to make and forms the basis of two of
Ingredients:
2 pounds bony chicken
parts (backs, necks and/or wings)
1 medium onion,
peeled and halved
3 large carrots
(about 3/4 pound), halved
1/2 pound Japanese daikon or 3 stalks celery, cut into thirds
1 bunch cilantro, stems only
6 cloves garlic,
peeled and lightly crushed
1 teaspoon whole
black peppercorns
Directions:
Put the chicken
pieces in a large stockpot. Add the vegetables and seasonings and then add
enough water to just cover the mixture. Gradually bring the water to a boil
over medium-high heat. Skim off any foam that collects on the surface. When the
stock reaches a boil, reduce the heat and simmer, covered, for two hours.
Strain the stock
through a fine-mesh sieve into a medium saucepan and discard the solids. Cool
stock to room temperature and then chill in the refrigerator. When stock is
thoroughly chilled, the fat will have coagulated on the surface. Remove and
discard the coagulated fat.
The stock will keep
in the refrigerator about one week, or it can be pre measured for future
convenience, put into containers and frozen to last for several months.
(Thai Hot and Sour Chicken Soup)
Serves 4
Ingredients:
2 cups chicken stock
(see notes below)
1 cup water
6 slices unpeeled
fresh galanga (Thai ginger, also known as "galangal," "kha" or "laos") about 1/8” thick and 1/2”
diameter (or substitute ginger root), bruised
1/2 lb. boneless
skinned chicken breast, sliced into bite-size pieces
4 fresh kaffir lime leaves (bai ma grood), with center stalk
removed and cut into quarters; if you can't get fresh ones, frozen will do
8 fresh Thai bird’s
eye chili peppers (prik kee
noo), stems removed and bruised (for spicier soup,
cut peppers into slices)
2 tablespoons Thai roasted
chili paste (nam prik pow)
1 15-ounce can (8 oz.
drained) whole small straw mushrooms, drained
4 tablespoons
tamarind water (see notes below)
2 tablespoons Thai
fish sauce (nam plah)
Juice of 1 to 2 limes (to taste)
2 scallions, sliced
into thin rounds
Leaves and stems of 6
sprigs fresh cilantro, chopped coarsely
Notes:
This version is
fairly spicy; for a milder soup, use fewer chili peppers.
Homemade chicken
stock is best to use in this recipe, but if using store-bought chicken stock or
bouillon, use the low-sodium variety or cut back on the fish sauce to reduce
saltiness.
To make tamarind
water, put about 1 tablespoon of compressed Thai tamarind (ma-kam) and 1/4 cup of warm water into a small bowl and then
work and press the tamarind pulp with your fingers to extract as much of the thick
juice as possible. Press remaining pulp with a wooden spoon against the bottom
and sides of bowl to extract even more juice. Finally place remaining pulp in
small strainer and press as much more juice as possible through the strainer
and into the bowl. Scrape the thick juice clinging to the bottom of the
strainer into the bowl and discard the pulp. The tamarind water should be the
consistency of thick gravy.
The most famous
version of Tom Yum, Tom Yum Goong, is made with
shrimp instead of chicken. If using shrimp, peel, clean and butterfly 1/2 pound
of medium-sized shrimp (keep the tails on). Add the shrimp peels to the stock
at the same time as the lemon grass and simmer for 15 minutes before straining
out the peels. Then add the galanga, bring to a
gradual boil and follow the rest of the directions below, except add the shrimp
at the very end and cook for only about 30 seconds, since shrimp overcooks
easily and will turn rubbery if overcooked.
Directions:
Prepare all
ingredients in advance as described above.
Place the water,
chicken stock, lemon grass and galanga into a
medium-sized saucepan and bring to boil over medium-high heat, stirring. Add
the chicken and return to boil. Add the lime leaves and chili peppers, reduce heat, and simmer for a few minutes, stirring
occasionally. Add the roasted chili paste, straw mushrooms and tamarind water, stirring to mix well.
Return to boil and then reduce heat and simmer for a few minutes, stirring
occasionally. Add the fish sauce and scallions and stir well. Add the lime juice a tablespoon or so at a time, tasting each time until you find the balance of sweet, salty, spicy and sour that you like. Simmer for one minute. Ladle the soup into individual soup bowls, sprinkle with the chopped
cilantro, and serve immediately.
(Thai Chicken, Galanga and Coconut Milk Soup)
Serves 4 to 6
Ingredients:
2 cups chicken stock
(see notes below)
1 cup water
8 large slices unpeeled
fresh galanga (Thai ginger, also known as "galangal," "kha" or "laos") about 5 1/2 ounces (or
substitute ginger root), bruised
2 stalks peeled
lemon grass with tops and root ends discarded, bruised and then sliced diagonally
into 1 1/2” pieces
12 fresh kaffir lime leaves (bai ma grood), with center stalk
removed and cut into quarters; if you can't get fresh ones, frozen will do
2 14-ounce cans unsweetened Thai coconut milk
1 lb. boneless
skinned chicken breast, sliced into bite-size pieces
2 tablespoons Thai roasted
chili paste (nam prik pow)
1/4 cup fresh lemon
juice
2 1/2 tablespoons
Thai coconut palm sugar
2 1/2 tablespoons
Thai fish sauce (nam plah)
1 15-ounce can (8
oz. drained) whole small straw mushrooms, drained
5 fresh Thai bird’s
eye chili peppers (prik kee
noo), stems removed and bruised
Leaves and stems of 6
sprigs fresh cilantro, chopped coarsely
Notes:
This version is
fairly mild; for a spicier soup, add the chili peppers at the same time as the
straw mushrooms are added, cut the chili peppers into slices, and/or use more
chili peppers.
Homemade chicken
stock is best to use in this recipe, but if using store-bought chicken stock or
bouillon, use the low-sodium variety or cut back on the fish sauce to reduce
saltiness.
Directions:
Prepare all
ingredients in advance as described above.
Place the water,
chicken stock, lemon grass lime leaves and galanga
into a medium-sized saucepan and gradually bring to boil over medium-high heat,
stirring. Boil for one minute, then stir in the
coconut milk and return to boil. Stir in the chicken and return to boil. Add
the roasted chili paste, lemon juice, coconut palm sugar and Thai fish sauce.
Stir until the roasted chili paste and coconut palm sugar are dissolved and
blended. Add the straw mushrooms, reduce heat and simmer just until tender,
about one minute. Float the chili peppers on top, and then ladle the soup into individual
soup bowls, sprinkle with the chopped cilantro, and serve immediately.
(Thai Green Papaya Salad)
Serves 4
Ingredients:
3 cloves garlic,
peeled and chopped
6 fresh Thai bird’s
eye chili peppers (prik kee
noo), stems removed and chopped
1 heaping tablespoon
roasted unsalted peanuts
2 tablespoons dried
and salted tiny shrimps (prawns)
4 cherry tomatoes,
quartered (or substitute 1/2 large tomato, chopped)
5 fresh Asian long
(snake) beans, cut into 1/2” lengths (or substitute 3/4 cup fresh skinny green
beans)
1 cup peeled and
shredded fresh green papaya
2 tablespoons
coconut palm sugar
2 1/2 tablespoons
fresh lime juice (from 1 lime)
1 tablespoon
tamarind water (see notes below)
2 1/2 tablespoons
Thai fish sauce (nam plah)
Notes:
This is an Isahn (northeastern
To make tamarind
water, put 2 teaspoons of compressed Thai tamarind (ma-kam)
and 3 tablespoons of warm water into a small bowl and then work and press the
tamarind pulp with your fingers to extract as much of the thick juice as
possible. Press remaining pulp with a wooden spoon against the bottom and sides
of bowl to extract even more juice. Finally place remaining pulp in small strainer
and press as much more juice as possible through the strainer and into the
bowl. Scrape the thick juice clinging to the bottom of the strainer into the
bowl and discard the pulp. The tamarind water should be the consistency of
thick gravy.
This recipe is best
made with a large mortar and pestle. Traditionally, a Lao clay mortar and
wooden pestle are used rather than the heavy Thai stone (granite) mortar and
pestle, since the Lao set is lighter and easier to use for bruising the papaya.
If using the Thai stone mortar and pestle instead, use a gentler touch.
Directions:
Prepare all
ingredients in advance as described above.
Using a large mortar and pestle, pound garlic and chili peppers to make
a smooth paste. Add roasted peanuts and dried shrimps and pound to
make a coarse paste. Add tomatoes and beans and gently mash together to release
the tomato juice and bruise the beans. Add the shredded papaya and gently
bruise it with the pestle. Transfer the contents from the mortar to a serving bowl and mix well. In a separate small bowl, combine the palm sugar, lime juice, tamarind water and
fish sauce and mix well until the palm sugar is thoroughly dissolved. Pour the sauce over the papaya mixture and stir to mix well. Serve the Som Tam Thai immediately or refrigerate for later.
(Thai Green Curry with Chicken)
Ingredients:
1 14-ounce can Thai coconut milk
4 tablespoons Thai green curry paste (see notes below)
1 pound boneless skinned chicken breast, trimmed of fat and cut into small bite-size pieces
1/2 cup of Thai pea eggplant (makua puang) (optional)
1/2 pound Thai round eggplant (makua prao) cut into halves or quarters, or substitute long Asian (e.g., Japanese) eggplant cut into bite-size pieces
1 tablespoon Thai
fish sauce (nam plah), or to taste
1 tablespoon coconut palm sugar, or to taste
4 fresh kaffir lime leaves (bai ma grood), with center stalk removed and cut into halves; if you can't get fresh ones, frozen will do
2 to 6 fresh Thai bird’s eye chili peppers (prik kee noo), stems removed and slivered, or to taste
1 cup fresh Thai sweet basil leaves (bai horopa)
Notes:
Because the cream of the coconut milk is used first in this recipe, do not shake the can before opening it. If the can has been stored in a warm place, put the can in the refrigerator before opening it to let it chill so that the cream will coagulate at the top of the can.
There are many types of curries made throughout Thailand. Most Thai curries are quite unlike the more-familiar Indian curries. A Thai curry starts with a curry paste, which varies from one type of curry to another. The best curry paste is made fresh, but making a Thai curry paste from scratch is a very laborious process, involving lots of pounding with a Thai granite mortar and pestle. A much easier alternative is to use a prepared curry paste. The best prepared curry pastes come in plastic pouches or plastic tubs. Good brands to look for are Mae Anong, Mae Ploy and Mae Sri. Although this recipe uses green curry paste, you can explore other flavors by substituting with other types of curry pastes (e.g., red, panang, etc.). Also, you can substitute pork, seared beef or even roast duck in place of the chicken.
Many Thai curries are made with coconut milk, where the curry paste is fried in the coconut milk cream to release the flavors. To do this, just the cream of the coconut milk is placed in a saucepan and then heated over medium-high heat for a few minutes while stirring until oil begins to separate from the cream. (This process is referred to as “cracking” the coconut milk cream.) The paste is then added and stirred and fried in the cream and oil.
Thai eggplants are sometimes hard to find, especially Thai pea eggplant. If you can’t find Thai round eggplant (about the size of a golf ball and green with white stripes), substitute another type of Asian eggplant. If you can’t find Thai pea eggplant, just omit it from the recipe.
Like other curries, Thai curries actually can improve in the refrigerator, since the flavors get to mingle even more. So don’t forget those leftovers!
Thai curries are best served with steamed Thai jasmine rice.
Directions:
Prepare all
ingredients in advance as described above.
In a medium saucepan, spoon in just the cream from the top of the can of coconut milk (about 2/3 cup). Heat over medium-high heat while stirring until the cream is reduced a bit and oil starts to separate from the bubbling cream. Add the curry paste, stir well to mix, and stir and fry the paste for a few minutes until you again see oil separating from the bubbling paste and the flavors are released. Add the rest of the coconut milk, stir well to mix, bring to a boil and then add the chicken and the Thai pea eggplant (if included). Return to a boil, then reduce heat and simmer uncovered for about 10 minutes, stirring occasionally. Add the Thai round (or Asian) eggplant, simmer a few minutes longer and then stir in the kaffir lime leaves. Taste for seasoning. Add Thai fish sauce as needed for desired saltiness. Add coconut palm sugar as needed for desired sweetness. Simmer a few minutes longer, until the eggplant is tender. Add slivered chili peppers as needed for desired spiciness and stir in the fresh basil leaves until they wilt. Serve hot with hot steamed Thai jasmine rice.
(Sweet Pork)
Ingredients:
3 tablespoons peanut oil
6 cloves garlic, trimmed, peeled and either mashed to a pulp or finely chopped
3/4 pound of pork tenderloin, cut crosswise into thin medallions
2 tablespoons Thai
fish sauce (nam plah)
4 tablespoons golden brown sugar
1/2 teaspoon freshly ground Thai white peppercorns, or substitute freshly ground black pepper
Note:
This recipe is from Victor Sodsook’s excellent Thai cookbook True Thai: The Modern Art of Thai Cooking. It is very easy to make and delicious, too!
Directions:
Prepare all
ingredients in advance as described above.
Heat a wok or large pan with high sides over very high heat until quite hot. Add the peanut oil and swirl it to coat the surface of the wok or pan. Heat the oil for a few seconds, then add the garlic and stir fry for just a few seconds to flavor the oil. Add the sliced pork and stir fry for a minute or two until the pork is no longer pink. Add the remaining ingredients and stir fry for another minute or two. Serve with steamed Thai jasmine rice, and ladle some of the pan juices over each serving of pork. For an extra treat, sprinkle a handful of Thai fried shallots (hua hom tod) over each serving, too.
(Spicy Beef with Holy Basil)
Ingredients:
3 tablespoons peanut oil
6 cloves garlic, trimmed, peeled and finely chopped
3 shallots, trimmed, peeled, halved lengthwise and thinly sliced crosswise
1 pound flank steak, sliced with the grain into long strips about 2 inches wide and 3/4 inch thick and then sliced across the grain into 1/4-inch-thick bite-size strips
8 fresh Thai bird’s
eye chili peppers (prik kee
noo), stems removed, chopped and then pounded to a paste with a mortar and pestle
2 kaffir lime leaves (bai ma grood), stacked together, rolled crosswise into a tight cylinder, and then sliced very thinly across the cylinder to form very thin slivers
2 teaspoons Thai black soy sauce
1 cup Thai holy basil leaves (bai ka prow), or substitute with Thai sweet basil (bai horapa) or any other fresh basil
1 to 2 teaspoons Thai
fish sauce (nam plah)
Dash of freshly ground Thai white peppercorns, or substitute freshly ground black pepper
Notes:
Pad Ka Prow can also be made with chicken, pork, shrimp or any other type of meat, shellfish or firm-flesh fresh fish.
Pad Ka Prow is best served with steamed Thai jasmine rice and a small bowl of Nam Plah Prik Kee Noo (see following recipe).
For variations, replace the shallots with sliced onions and/or add sliced bell peppers at the same time you add the pounded chili peppers.
Most of the work in this recipe is in the preparation. Once the cooking starts, it moves very quickly, so be sure to have all of the ingredients prepared and close at hand before you start cooking!
Directions:
Prepare all
ingredients in advance as described above.
Heat a wok or large pan with high sides over very high heat until quite hot. Add the peanut oil and swirl it to coat the surface of the wok or pan. Heat the oil for a few seconds, then add the chopped garlic and stir fry for just a few seconds to flavor the oil. Add the sliced shallots and stir fry for another few seconds. Add the chopped meat and stir fry until the meat is no longer pink (or for shellfish or fish, until the flesh starts to firm). Add the pounded chili peppers and the kaffir lime slivers and sprinkle the black soy sauce over the mixture. Stir fry for about 30 seconds to mix well. Add the basil leaves and season to taste with the fish sauce. Stir fry until the basil leaves are wilted and the meat is cooked through. Sprinkle mixture with ground white pepper and serve.
(Thai Bird’s Eye Chili Peppers in Thai Fish Sauce)
Ingredients:
6 tablespoons Thai
fish sauce (nam plah)
5 tablespoons
fresh lime juice (from 2 limes)
1 large clove
garlic, ends removed, peeled and chopped finely
1 shallot,
ends removed, peeled, sliced in half lenghwise and then sliced cross-sectionally very thin
10 fresh Thai bird’s
eye chili peppers (prik kee
noo), stems removed and sliced into very thin rounds
Note:
In its simplest form, nam plah prik kee noo is just that: Thai fish sauce with thinly sliced Thai bird's eye chili peppers. It is a very simple and spicily flavorful sauce that is a condiment spooned over all sorts of Thai dishes. This recipe adds lime juice, shallots and garlic for more zest and flavor. Try a bit of this sauce spooned over slices of grilled steak. Delicious!
Directions:
Prepare all
ingredients in advance as described above.
In a small bowl,
combine the fish sauce, lime juice, garlic and shallots. Float the sliced chili peppers on the top. This sauce will keep at least 2
weeks covered in the refrigerator.
(Stir-Fried Cauliflower with Thai Oyster Sauce)
Ingredients:
2 medium-sized stalks of cauliflower, stems trimmed and cut into bite-size florets
3 tablespoons peanut oil
6 large cloves
garlic, ends removed, peeled and chopped finely
1 tablespoon water
3 tablespoons
Thai oyster sauce (nam man hoi)
3 teaspoons Thai fish sauce (nam plah)
3 dashes of freshly ground Thai white peppercorns, or substitute freshly ground black pepper
Notes:
For variations, substitute any other type of crisp or leafy vegetable like broccoli, sliced cabbage, snow peas, etc. You can also combine vegetables and/or add mushrooms, chilis, onions, shallots, etc.
Most of the work in this recipe is in the preparation. Once the cooking starts, it moves very quickly, so be sure to have all of the ingredients prepared and close at hand before you start cooking!
Directions:
Prepare all
ingredients in advance as described above.
Heat a wok or large pan with high sides over very high heat until quite hot. Add the peanut oil and swirl it to coat the surface of the wok or pan. Heat the oil for a few seconds, then add the chopped garlic and stir fry for just a few seconds to flavor the oil. Add the cauliflower and 1 tablespoon of water and stir fry for about 1 minute. Pour in the oyster sauce and stir fry for another minute. Stir in the fish sauce and stir fry until the cauliflower is cooked but still crisp. Sprinkle in the ground white pepper, stir well to mix and serve.
(Stir-Fried String Beans with Thai Roasted Chili Paste)
Ingredients:
1 pound string beans, ends trimmed and cut diagonally into 1 1/2" pieces
3 tablespoons peanut oil
6 large cloves
garlic, ends removed, peeled and chopped finely
3 tablespoons Thai roasted chili paste (nam prik pow)
1/4 to 1/2 cup of water
1 tablespoon Thai fish sauce (nam plah)
1 cup Thai sweet basil leaves (bai horapa) or Thai holy basil leaves (bai ka prow), or substitute with or any other fresh basil
Note:
Most of the work in this recipe is in the preparation. Once the cooking starts, it moves very quickly, so be sure to have all of the ingredients prepared and close at hand before you start cooking!
Directions:
Prepare all
ingredients in advance as described above.
Heat a wok or large pan with high sides over very high heat until quite hot. Add the peanut oil and swirl it to coat the surface of the wok or pan. Heat the oil for a few seconds, then add the chopped garlic and stir fry for just a few seconds to flavor the oil. Add the string beans and stir fry for about 1 minute. Add the roasted chili paste and stir to mix well. Add 1/4 cup of water, stir and then cover wok or pan with a lid and let the beans steam until beans begin to turn tender. Open lid and stir occasionally during this time, and add more water as needed. Once beans begin to turn tender, add the fish sauce and the basil leaves. Mix well and stir fry until the beans are tender and the basil leaves are wilted, then serve.
(Steamed Thai Jasmine Rice)
Ingredients:
2 cups Thai jasmine rice (kao hom mali)
Water
Note:
Although a tiered Asian steamer set and a heat-proof bowl are traditionally used to steam Thai jasmine rice, the following method uses a double boiler and produces superb steamed rice. This recipe will yield 4 servings.
Directions:
Rinse the 2 cups of rice in a sieve a few times with running water and then place the rice in the top container of a medium-sized double boiler. (The top container should hold between 4 to 8 cups total, since rice doubles in volume when cooked.) Boil a large amount of water in a separate pot and then fill the bottom of the double boiler with boiling water so that the water line is just below the bottom of the top container. Also pour boiling water over the rice in the top container so that the water line is 1/2" to 3/4" above the top of the rice. Cover the rice and place the double boiler over high heat until the water in the bottom returns to a boil. Reduce heat to medium (just enough heat to keep bottom water boiling) and steam the rice covered for about 25 minutes. Turn off heat and let rice sit for 5 to 10 minutes more. (You cannot overcook rice using this method, so don't worry if you cook it a bit longer.) Serve hot and refrigerate any leftover rice for re-heating later.
(Coconut-Flavored Sweetened Sticky Rice with Fresh Durian)
Ingredients:
2 cups Thai sticky rice (kao niow)
Water
1 14-ounce can unsweetened Thai coconut milk
1/2 cup granulated white sugar
1 teaspoon salt
3 fresh or frozen Thai pandanus leaves (bai teuy, also known as "pandan" or "screwpine" leaves)
The fruit pods of 1 just-ripe Thai durian
Notes:
Thai sticky rice is also labeled "sweet rice" or "glutinous rice." Sticky rice cannot be cooked in the same way as jasmine rice and other rices; it must be steamed in a special way. The best way to cook sticky rice is to use a Thai sticky rice steamer set, which consists of a pot for boiling water and a large bamboo basket for holding the rice. These sets are quite inexpensive and are readily available at Thai grocery stores or from online sources such as Temple of Thai.
Durian fruit is a bit controversial; folks either love it or hate it. Those who love it call it the "king of fruits" and consider it to be the best fruit in the world. Those who hate it are put off by its odor and have compared the smell to that of an open sewer. Fresh Thai durians are available in season at Thai markets; peeled and frozen durian is available year round at Thai markets. To peel a durian, find a zig-zag line that goes lengthwise along the outside of the durian shell, cut along that line with a sharp knife, then pull the shell apart to expose the pods of durian fruit inside. For a more information on durians, go to Wikipedia - Durian.
If you cannot find durians or if you do not like durians, then use fresh sweet mangoes, peeled and sliced, instead.
This recipe yields 6 servings.
Directions:
Rinse the 2 cups of sticky rice in a sieve a few times with running water and then place the rice in a large bowl and cover with a depth of water at least twice as high as the level of rice. Soak the rice for at least 4 hours or, preferably, overnight.
Fill the pot of the sticky rice steamer set with water to a level that will be just below the bottom of the bamboo basket and bring to a boil. Drain the rice, place it in the bamboo basket and place the basket in the opening of the pot. Cover the top of the rice with a saucepan lid, reduce the heat to medium (just enough to keep the water boiling) and steam the rice for 15 minutes. Remove the lid and, using a spatula or large spoon, carefully turn the rice over in the basket. Sprinkle a little water on top of the rice, replace the lid, and steam the rice for an additional 15 minutes. Turn off the heat after 15 minutes and let the rice sit covered for a bit.
While the rice is steaming during the second 15-minute period, put the coconut milk in a saucepan and add the sugar and salt. Heat the mixture over medium heat, stirring to smoothly blend the coconut milk. After the mixture is well blended, add the pandanus leaves and simmer for about 10 minutes. Remove the pandanus leaves, wring them dry over the saucepan to extract all the juice and then discard the leaves. Place the hot cooked sticky rice in a mixing bowl, stir in 1/2 of the coconut milk mixture, and mix very well. Reserve the remaining coconut milk mixture. Cover the bowl and let the rice soak up the liquid for at least 20 minutes.
When ready to serve, put the rice in individual bowls or plates, pour a little of the reserved liquid over the rice, and place slices of the durian fruit along the sides or on top of the rice.
(Thai Iced Tea)
Ingredients:
6 cups water
1 cup Thai iced tea mix
1 cup sugar
1 cup half and half
Note:
Thai iced tea is best brewed in the Thai style using a Thai cloth tea filter. These filters are quite inexpensive and can be purchased at Thai markets or online at websites such as Temple of Thai.
Directions:
Bring the 6 cups of water to a full boil in a large saucepan. Fill the Thai cloth tea filter with the tea mix and set in a heatproof container. (A large glass coffee carafe from a coffee maker works great.) Pour the boiling water through the tea and into the carafe. Set the filter bag in the carafe and let the tea steep for 2 minutes. Lift the tea filter out of the carafe to drain , then dunk it back into the carafe again. Repeat this process over and over again for about 1 minute, and ladle some of the liquid back through the filter a few times. Strain the remaining tea liquid from the filter into the carafe, using tongs to squeeze as much liquid as possible from the filter. Discard the tea leaves and rinse out the cloth filter. Add the sugar to the hot tea and stir to dissolve. Let the tea cool to room temperature, cover, and refrigerate until ready to serve.
To serve Thai iced tea, place 3 or 4 ice cubes in a tall glass, fill the glass about 3/4 full with the iced tea, and then gently float an inch or two of half and half on top. Serve with a straw or iced-tea spoon.