Celebrate your new purchase from the Thailand Capsule Collection by indulging in the rich flavours of Thailand.

These recipes invite you to experience the vibrant, authentic taste of Thai cuisine right in your kitchen. Each dish is inspired by the traditions and culinary heritage of Thailand, designed to transport you to the bustling markets and serene seaside retreats of this extraordinary country.

With every recipe, you’re not just cooking a meal - you’re embracing a lifestyle of mindful living and sustainable choices. Enjoy the art of slow living by savouring flavours that were two of our favourite dishes by curating this collection.

Discover two delicious recipes below and let the taste of Thailand inspire your next culinary adventure.

Spicy Mango Salad

– A Thai Twist on Som Tum -

  • Ingredients

    • Mango: 1 unripe (firm) green mango, julienned (for a tart, crunchy texture). Alternatively, if using a ripe mango, choose one that still has a firm texture to hold its shape.
    • Vegetables: 1 carrot (julienned), 1 small red capsicum (thinly sliced), a handful of cherry tomatoes (halved)
    • Herbs & Aromatics: 2 cloves garlic (minced), 2 Thai bird’s eye chilies (adjust for heat, sliced thinly)
    • Dressing: 2 tablespoons fish sauce (or soy sauce for vegetarian), 2 tablespoons lime juice, & 1 tablespoon palm sugar (sustainably sourced) or brown sugar
    • Garnishes: A handful of roasted peanuts (crushed), fresh coriander leaves
  • Method

    1. Prepare the Vegetables
      Peel and julienne the unripe green mango and carrot. Thinly slice the red capsicum and halve the cherry tomatoes. Place all the cut vegetables into a large mixing bowl.
    2. Make the Dressing
      In a small bowl, combine the fish sauce, lime juice, and sugar. Stir until the sugar dissolves completely. Add the minced garlic and sliced chilies to the dressing.
    3. Toss the Salad
      Pour the dressing over the prepared vegetables and toss well, ensuring that every piece is coated with the tangy, spicy mixture.
    4. Garnish & Serve
      Sprinkle the salad with crushed roasted peanuts and garnish with fresh cilantro leaves.

      Serve immediately as a refreshing, crunchy salad that packs a spicy, citrusy punch.
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Pad Thai – ผัดไทย

- A Thai Staple -

  • Ingredients

    • Rice Noodles: 200g flat rice noodles (soaked in warm water for 30 minutes until softened)
    • Protein: 200g shrimp or tofu (or a mix), cleaned and deveined (for shrimp) or cubed (for tofu)
    • Eggs: 2 large
    • Vegetables: 1 cup bean sprouts, a handful of spring onions (sliced diagonally)
    • Aromatics: 3 cloves garlic (minced), 2 shallots (thinly sliced)
    • Sauce: 3 tablespoons tamarind paste, 3 tablespoons fish sauce (or soy sauce for a vegetarian version), & 2 tablespoons (sustainably sourced) or brown sugar
    • Garnishes: Crushed roasted peanuts, lime wedges, dried red chili flakes
  • Method

    1. Prepare the Noodles & Sauce
      Soak the rice noodles until soft, then drain. In a small bowl, whisk together the tamarind paste, fish sauce, and sugar until the sugar dissolves.
    2. Stir-Fry
      Heat a large wok or skillet over medium-high heat. Add a splash of oil and sauté the minced garlic and shallots until fragrant. Add your protein (shrimp or tofu) and stir-fry until cooked through. If using shrimp, cook until they turn pink; for tofu, cook until golden.
    3. Add Eggs & Noodles
      Push the protein and aromatics to the side, crack the eggs into the wok, and scramble until just set. Add the soaked noodles and pour in the prepared sauce. Toss everything together so the noodles are evenly coated.
    4. Final Touches
      Stir in the bean sprouts and spring onions, cooking for another 1–2 minutes. Plate the Pad Thai and garnish with crushed peanuts, a squeeze of lime, and a sprinkle of dried chili flakes.


    Serve immediately & enjoy your homemade Pad Thai while hot, with extra lime wedges on the side.

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