Vegetarian Thai Drink
fried vegetables in batter recipe
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Your favorite vegetarian Thai meals explained



  • 200 grams green Asparagus
  • 1 sweet potato
  • 200 grams angel mushrooms
  • 200 grams union rings
  • 1/2 cup rice flour
  • 1/2 cup wheat flour
  • 3/4 cup of coconut milk
  • 3 cups vegetable oil
  • 3 dried chillies
  • 1 tbsp. sea salt
  • 3 peeled shallots
  • 3 bulbs of peeled garlic


  • Pound the spice mixture ingredients in a mortar until ground evenly.
  • Peel the potato and cut all the vegetables into 2 x 1 cm parts.
  • Mix the 2 flours with the coconut milk and add the spice mixture
  • Wash, clean and slice the mushrooms in half.
  • Split the batter in four portions, one for each of the vegetables and make certain the entire piece of vegetable is covered in the batter.
  • Heat the oil in a wok and fry manageable sized portions until golden brown.
  • Serve the Phak Chup peang Thod with a sweet sauce


Other recipies we recommend

Po Pia Thod
(vegetable springrolls)
Phak Chuppaen Thod
(fried vegetables)
Som Tam Teang
(Spicy Cucumber Salad)
Tom Yam Hed
(sour and spicy mushroom soup)
Khao Pad
(fried rice with pineapple)
Het Hom Prung Rod
(stir fried Shiitake mushrooms)
Het Hom Rad Sod
(steamed shiitake mushrooms in sauce)
Pad Thua Lan Toa Khao Phot On
(fried snow peas with baby corn)
Phak Guang Tong Pad Hed
(chinese mustard cabbage with mushroom)
Phak Tua Gnog Pak Gaad Dong
(fried bean sprouts with pickles)
Tong-O-Pat Nam Man Hoy
(fried Celery in Oyster sauce)
Ka Lam Ple ton Hed Hom
(steamed cabbage with shiitake musrooms)
Tom Kha Hed
(Mushroom Coconut soup)
Pad Thai / Phat thai
(fried rice noodles)
Goong priao wan
(sweet and sour shrimp)
Pad Krapow to-hu sai het
(Yellow Bean curds in Basil - Chillie sauce)