Spicy asian food recipes you can cook at home - Tuk Tuk Mart

Spicy Asian Food Recipes You Can Cook At Home

Tasty Asian Recipes to try at home!

Tasty Asian Recipes

If you're anything like us, the first thing you think of when you're wanting Asian food is a takeaway. We all have our go-to dishes, whether they be Indian, Chinese, or Thai, and occasionally nothing else would do. What if we told you that you could create some of your favorite dishes at home without having to wait for delivery or pay for takeout? 

Get inspired by these dishes and say goodbye to the guilt you experience when your refrigerator is stocked with ingredients but all you can think about is ordering takeout.


  • Pad Thai (Thai-Style Fried Noodles)

Pad Thai, which is widely known and accessible Thai dish, is a fantastic place to start your exploration of street cuisine. This stir-fried noodle dish is frequently prepared with shrimp or chicken with a mixture of chillies, palm sugar, tamarind, and lime juice, with egg noodles and some fried peanuts on top. It has the ideal amount of heat and sweetness.


To cook Pad Thai prepare:

16-oz. pkg. flat rice noodles

1/4 cup soy sauce

1/2 cup lime juice

1 tsp. tamarind paste

2 tbsp. peanut butter

1/4 cup sugar

1 fresh chili pepper, minced, or 1 tsp. dried chili pepper flakes

8 oz. firm tofu, crumbled, or cut into 1/2-in. cubes

2-3 tbsp. sesame oil

4 cloves garlic, coarsely chopped

1 1/2 tsp. grated fresh ginger

1 large shallot, thinly sliced

2 carrots, julienned

1/2 cup bean sprouts

1/2 cup peanuts, crushed

4 green onions, thinly sliced

optional garnishes: cilantro, fresh lime slices, blanched broccoli florets, toasted sesame seeds, julienned red peppers, 1/2 banana flower



  • Soak the noodles in warm water for 3 to 4 minutes, or until they are soft.
  • To make a peanut sauce, combine the sugar, chile pepper, soy sauce, lime juice, tamarind paste, and peanut butter in a bowl. Set away.
  • 1 tablespoon of peanut sauce should be used to cook the tofu.
  • In a wok or sizable frying pan, heat the oil, then sauté the garlic, ginger, and shallot for one minute.
  • Include the noodles, bean sprouts, 2 green onions, 1/4 cup of peanuts, and the peanut sauce.
  • Stir and simmer the sauce for 2 to 3 minutes, or until it begins to slightly thicken.
  • Transfer to a sizable serving bowl, then top with the remaining tofu, peanuts, green onions, and any additional garnishes you choose.


  • Thai Red Curry with Chicken and Tofu

One of the most popular foods in Thailand is Thai Red Curry. Rich, creamy, spicy, and beyond delectable.



8 ounces extra-firm tofu (half of a standard container), drained

3 cups cooked rice jasmine, brown rice, basmati or another type

1 tablespoon coconut oil

1 onion peeled and sliced

6 carrots peeled and sliced into coins - about 2 cups

2 red bell peppers cored and sliced into thin strips - about 2 cups

2 garlic cloves peeled and grated

1 tablespoon grated fresh ginger about 1 inch

½ pound boneless, skinless chicken tenders snipped into cubes

1 (14.5 ounce) can reduced-sodium chicken or vegetable stock

1 (14.5 ounce) can light coconut milk

¼ cup creamy, unsweetened peanut butter

2 tablespoons reduced-sodium tamari or gluten-free soy sauce

2 tablespoons maple syrup

2 tablespoons red curry paste

2 cups baby kale or spinach

cilantro, chopped green onion, hot sauce and/or chopped peanuts for garnish (optional)



  • Put the tofu on a platter covered with towels. Place another folded towel on top and another dish, then cover and refrigerate for at least 30 minutes and as long as 6 hours. Dice, then place aside.
  • To create 3 cups of cooked rice, follow the package instructions for cooking. In a medium pot, warm the oil over medium heat. When the veggies begin to soften, add the onion, carrots, bell pepper, garlic, and ginger and simmer, stirring regularly, for 4-6 minutes. Add the chicken and the broth, then simmer. Chicken should be thoroughly cooked and no longer pink after 8 to 10 minutes of simmering.
  • A glass heat-safe bowl should be filled with coconut milk, peanut butter, tamari, syrup, and curry paste. Stir to blend after heating in the microwave for 30 seconds. Add to the mixture of vegetables. Add the tofu and kale gently after the rice is done, and top with the garnishes of your choice.


  • Vietnamese Bowls

The idea of serving a complete meal in one bowl is wonderful. Vietnamese bowls are also quite simple to put together. You can assemble a bowl without doing any heavy lifting.



2 tablespoons granulated sugar, or more to taste

1/2 cup seasoned rice vinegar

1 tablespoon fish sauce

1 piece (1-inch) fresh ginger, cut into 2 thick slices

1 clove garlic, halved

2 tablespoons hoisin sauce (see recipe note)

2 tablespoons oyster sauce (see recipe note)

2 tablespoons canola oil

2 large skinless, boneless chicken breasts (about 1 pound)

8 ounces rice vermicelli noodles

2 carrots, grated

2 cups fresh bean sprouts (6 ounces)

1 jalapeño or other chili pepper, cored and thinly sliced

2 scallions, thinly sliced

3 tablespoons chopped fresh cilantro leaves

3 tablespoons chopped fresh mint leaves

1/4 cup peanuts, coarsely chopped

1 lime, quartered, for garnish


  • Make the dressing - Combine the sugar, rice vinegar, fish sauce, ginger, and garlic in a skillet over medium heat. Just until bubbles develop at the edges and the sugar has dissolved, cook while frequently stirring. (Alternatively, heat the dressing in the microwave in 30-second increments until the sugar has dissolved.)
  • Once room temperature has been reached, remove from heat. Remove and discard the ginger and garlic with a slotted spoon.
  • Bake the chicken - Set the oven to 400°F. Combine the canola oil, hoisin, and oyster sauces in a bowl. Add the chicken and turn it to coat.
  • Place the chicken in a single layer in an 8 × 8 baking dish. Cook for 35 minutes, or until a meat thermometer inserted into the center of the breasts reads 165°F, with the foil covering.
  • Cook the noodles - Bring water in a big pot to a boil. Turn off the heat then add the noodles, and let it cook for 3-5 minutes or until the noodles are tender.
  • Shake the colander to get rid of any extra water after draining and rinse with cold water. (To prevent the noodles from drying out if the chicken isn't quite cooked, cover them with cool water and drain them before serving.)
  • Sear the chicken - Over medium-high heat, preheat a big nonstick or cast iron skillet that has been well-seasoned. Cook the prepared chicken breasts for 2 minutes with them arranged in a single layer. After 2 minutes turn them. Watch them closely to prevent burning.
  • Remove from the pan and let cool. Slice the chicken thinly, trying to keep the pieces intact.
  • Arrange the salad - The noodles should be divided among 4 big bowls. Chicken slices, carrots, bean sprouts, jalapenos, and scallions are added on top. Add a couple spoonfuls of dressing, followed by the cilantro, mint, and peanuts as garnish. Lime and the remaining dressing should be served separately.


  • Japanese Ramen Noodles

The ingredients for this miso ramen dish include premium dry ramen noodles, imported menma (seasoned bamboo), sesame oil, and copious amounts of chilli garlic sauce (spice level is adjustable). To improve your dinner, consider adding a soft-boiled egg, some freshly crushed garlic, or some protein (often pork).



12 oz ramen noodles

4 tbsp white miso paste (omit for vegan)

3.5 tbsp red miso seasoning

6 chicken broth concentrate packets

2-3 tbsp sesame oil (use more sesame oil if you omitted white miso)

2 tsp garlic

choose a protein of your choice

2-4 soft-boiled eggs

1 jar menma (seasoned bamboo)

2-4 tbsp chili garlic sauce

¼ cup green onions

4 sheets nori (seaweed)

1-2 cups sauteed spinach

1 cup sauteed sliced mushrooms



  • Mix the miso, garlic, and 3 tbsp. of water in a medium bowl. 
  • Apply 1 Tbsp. utilize the miso paste to season your protein. Slice your protein thinly, then keep it warm.
  • During this phase, sautee any spinach or mushrooms you plan to add and keep warm.
  • A medium pot should be 3/4 full then cover and bring to a boil.
  • Warm up half of the sesame oil in a separate, big stock pot over medium heat. Sauté for two to three minutes after adding the miso paste from step 1.
  • 8 cups of water and broth packets should be added. The stock should be heated on high until it boils, then it should be simmered for 8 to 10 minutes.
  • Put the egg in the boiling water and let them boil for 8–10 minutes (8 for soft, 10 for hard-boiled). In a medium bowl, combine 1/2 ice and 1/2 cold water to create an ice bath for the eggs. Keep the boiling water on hand for the next step.
  • Put the cooked eggs in the ice bath for two to three minutes. Eggs can be peeled by cracking them on a firm surface and rolling them until the shell comes off. Then keep warm.
  • In the same medium saucepan of boiling water where the egg was cooked, add the ramen noodles and simmer for three to four minutes.
  • Use a colander to drain, then run warm water over the noodles to rinse. To prevent noodles from sticking, toss them with a little oil.
  • Place cooked noodles in large soup bowls, cover with miso broth, and garnish with your preferred ingredients, such as menma (seasoned bamboo), green onions, nori (seaweed), sesame oil, and chilli garlic sauce (if you like it spicy).


  • Indonesian Fried Rice (Nasi Goreng)

The well-known fried rice dish called nasi goreng is popular in Indonesia and is frequently served with a fried egg. I adore the rice's distinctive dark brown, caramelized color! One of my favorite Indonesian dishes, it's a straightforward recipe that won't require you to look for any uncommon ingredients, and I'm willing to bet you'll enjoy it too.



2 small shallots (2 ounces; 55g), roughly chopped

3 medium cloves of garlic

1 large fresh green chilli, such as Fresno or Holland, stemmed and seeded, or 1 teaspoon sambal oelek, such as Huy Fong

1/2 teaspoon terasi (Indonesian shrimp paste), optional

4 cups cold cooked jasmine rice (21 ounces; 600g) or medium- to long-grain rice 

2 tablespoons (30ml) neutral oil, such as canola or sunflower oil

2 tablespoons (30ml) kecap manis (see notes), plus more for drizzling

2 teaspoons (10ml) soy sauce

Kosher salt

Ground white pepper

2 large fried eggs, cooked sunny-side up or over easy

Sliced cucumbers (optional)

Sliced tomatoes (optional)

Fried shallots (optional)


  • Over high heat, warm oil in a sizable skillet or wok.
  • Add the garlic and chili, then stir for ten seconds.
  • Cook for 1 minute after adding the onion.
  • After adding the chicken and cooking it until it mostly turns white, add the kecap manis and sauté the chicken for an additional minute, or until it is mostly cooked through and slightly caramelized.
  • Add rice, 2 tbsp kecap manis, and any more shrimp paste. Cook for two minutes, continually stirring, until sauce thickens and rice grains begin to caramelize (essential for flavor!).
  • Serve with your preferred garnishes (green onions, red chilli, fried shallots).


  • Indian Murg Tikka Masala

This chicken tikka rivals any dish from an Indian restaurant in terms of flavor and richness. When you can make it better at home, why go out? This Chicken Tikka Masala recipe is one of the best you will taste, with flavorful golden chicken chunks swimming in an amazing curry sauce!



3 boneless, skinless chicken breasts

½ cup plain yogurt(125 g)

2 tablespoons lemon juice

6 cloves garlic, minced

1 tablespoon minced ginger

2 teaspoons salt

2 teaspoons ground cumin

2 teaspoons garam masala

2 teaspoons paprika

3 tablespoons oil

1 large onion, finely chopped

2 tablespoons minced ginger

8 cloves garlic, minced

2 teaspoons ground cumin

2 teaspoons ground turmeric

2 teaspoons ground coriander

2 teaspoons paprika

2 teaspoons chili powder

2 teaspoons garam masala

1 tablespoon tomato puree

3 ½ cups tomato sauce(800 g)

1 ¼ cups water(300 mL)

1 cup heavy cream(250 mL)

¼ cup fresh cilantro(10 g), for garnish

cooked rice, for serving

naan bread, for serving



  • Cut the chicken breasts into bite-sized pieces. Stir the yoghurt, lemon juice, garlic, ginger, salt, cumin, garam masala, and paprika into the cubed chicken until everything is evenly covered.
  • For at least an hour or overnight, cover and chill.
  • Set the oven's temperature to 500°F (260°C). Use parchment paper to line a roasting pan or baking dish with high sides.
  • Make sure there is space underneath the chicken to help the heat be distributed more evenly before placing the marinated chicken pieces on bamboo or wooden skewers and setting them over the prepared baking sheet. Bake for about 15 minutes, or until the edges are just beginning to get dark.
  • The onions, ginger, and garlic should be sautéed in a large saucepan of oil over medium heat until they are soft but not browned. When you can smell the spices, add the cumin, turmeric, coriander, paprika, chilli powder, and garam masala. Stir continuously for about 30 seconds. Add the tomato sauce, puree, and 1 14 cups of water after stirring, and then bring to a boil and cook for about 5 minutes. Then Put the cream in.
  • After removing the chicken from the skewers, add it to the sauce and simmer for an additional one or two minutes. Serve the rice or naan bread with cilantro as a garnish. And enjoy!


Tips for making the best Asian food at home

The best tip to make the best homemade dish at home is to 

  1. Follow the right procedure (It is your choice if you want to tweak it a little)
  2. Complete the right ingredients
  3. Buy the best quality ingredients

Speaking of ingredients here is a store where you can buy your Asian ingredients online!

Tuk Tuk Mart is where you should consider getting fresh and high-quality ingredients. We have been established for 30 years now and are  experts in Asian groceries. We stock products like

  1. The all-time favorite Enoki Mushrooms
  2. The famous Kikoman soysauce
  3. The spiciest Samyang buldak hot chicken fire noodles
  4. And more Asian traditional food that you need for your home meal

Asia is not only known for the resources it has but it is also known for having a great variety of food from Korean foods to Japanese to Chinese and more. One thing that you can distinguish is the love of spicy foods. So, if you have not yet visited any Asian country this is the blog that will help you taste some of the spicy foods from Asia. If you are from Asia this is the sign to cook your favorite spicy food at home.


  • FAQs

        1. What Asian food is the spiciest?

Vindaloo (India)

This meal, which is made with pork or lamb, vinegar, potatoes, red chillies, and the ferociously hot Bhut jolokia (ghost chili), is regarded as one of the spiciest in the world.

        2. Why should you eat spicy food?

Spicy meals may help some people clear their sinuses and relieve nasal congestion. Some Thais think eating spicy food is healthy. Heat is a component of traditional Chinese medicine, which is used in many ways throughout Asia, and it can undoubtedly clear the sinuses.


Start cooking at home and skip the hassle of going out! Order your Asian groceries now at Tuk Tuk Mart.