20 min
Pad Thai
ผัดไทย · Classic
The crowd-pleaser. Tamarind-glossed rice noodles with prawns, finished with peanuts and lime. This is the one that converts people.
Now at Albert Heijn
Authentic
Thai.
Street Flavor.
Available at your Albert Heijn
Real curry pastes made with local ingredients from Thailand. No shortcuts on taste. Authentic Thai flavor — ready in minutes.
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Spicy
Pad Kra Pao
ผัดกะเพรา · Classic
Thailand's most-ordered street food. Minced meat stir-fried with holy basil and chili heat. Served over jasmine rice with a crispy fried egg.
Vegan option
Gaeng Keow Wan
แกงเขียวหวาน · Classic
Vibrant green curry — sweet, spicy, fiercely aromatic. Works beautifully with chicken, but the vegan version with tofu and aubergine is just as good.
Rich
Massaman Curry
แกงมัสมั่น · Classic
Thailand's richest curry — slow-spiced, warmly fragrant, with potato and peanuts. The eatthai Yellow Curry Paste carries all the spice complexity. No whole spices needed.
Vegan
Tom Kha Hed
ต้มข่าเห็ด · Soup
A fully vegan coconut soup. Galangal, lemongrass, and kaffir lime leaves in a silky broth with mixed mushrooms. Sour, fragrant, warming — ready in 20 minutes.
No cook
Som Tum
ส้มตำ · Salad
Thailand's most exported salad. Shredded green papaya pounded with garlic, lime, and chili. Fiery, sour, crunchy, addictive. No cooking required.
NL twist
Satay
สะเต๊ะ · NL Twist
Thai-style satay where the marinade and peanut sauce share the same base. One bowl, two uses. Built on the Dutch pantry staple: pindakaas.
Dessert
Mango Sticky Rice
ข้าวเหนียวมะม่วง · Dessert
Thailand's most famous dessert. Sweet sticky rice soaked in salted coconut cream, topped with ripe mango. Three ingredients, one perfect dish.
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Our Favorite
Made with eatthai Red Curry Paste
Thai Coconut Curry
Cod Noodle Soup
≈ 40 min
Serves 2
Easy
A silky coconut curry broth with gently poached cod and rice noodles. Balanced — salty, sweet, sour, spicy — and on the table in well under an hour.
Ingredients
- 200–250g rice noodles
- 2 skinless cod fillets (±150g)
- 1 tin of coconut cream
- 70g eatthai Red Curry Paste
- 300ml fish stock
- 1 tbsp fish sauce
- 1 tbsp palm sugar
- Juice of ½–1 lime
- 1 tsp neutral oil
- Any Albert Heijn vegetable mix
- Coriander, red chilli, spring onion
How to cook
- 1Prepare the noodles. Soak the rice noodles in cold water for 20–30 minutes until pliable but not soft. Drain and set aside.
- 2Build the curry base. Heat the oil over medium heat. Add ⅓ of the coconut cream and simmer until it starts to split. Add the curry paste and cook 3–4 minutes, stirring, until fragrant.
- 3Season the broth. Stir in the fish sauce, sugar and half the lime juice. Add the fish stock and simmer gently for 3–4 minutes.
- 4Finish the soup base. Add the remaining coconut cream and simmer 2–3 minutes. Taste and adjust — balance salty, sweet, sour and spicy.
- 5Cook the cod. Add the cod fillets, cover and poach gently for 4–5 minutes until just flaky. Don't boil — keep it tender.
- 6Cook noodles & veg. In a separate pot of boiling water, cook the noodles 1–2 minutes, rinse and toss in a little oil. Blanch the vegetables 1–2 minutes, then drain.
- 7Assemble. Divide noodles and vegetables between bowls. Place the cod on top. Ladle over the hot curry broth.
- 8Finish. Garnish with coriander, chilli and spring onions. Add extra lime to taste.
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Thai food you'd
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More than 50% of Dutch households cook Thai at home — but most only do it once a month. Not because they don't love it.
Because getting it to taste right feels like a challenge. eatthai was built to fix that: real ingredients, real flavor, straight from Thailand.
No trimmed-down flavor for mild palates. Yes to balanced spice and serious depth — and ready in 10 minutes.
Thai you'd want to cook again next week.