Quesbo Little Chefs · Around the world · Destination 22
A little sweet. A little sour.
A taste of Thailand.
Crisp baked spring rolls, mild chicken Pad Thai and sunny mango sticky rice. Three discoveries to prepare with care, share at the table and remember in your tasty passport.
Sawasdee! Welcome to Thailand, the next stop in Quesbo’s Cooking Adventures Around the World. Find a grown-up cooking companion, line up your ingredients and discover how sweetness, sourness, salt and savoury flavours work together.
These are gentle family versions of the recipes in our Thailand chapter. The spring rolls bake rather than fry, the Pad Thai keeps chilli optional, and the mango dessert uses properly soaked and steamed sticky rice. Start soaking the rice at least four hours ahead if making the whole menu. Choose one recipe today or enjoy the three over several cooking sessions.
Choose your first taste
A little taste of Thailand
Thailand’s food brings together sweet, sour, salty and savoury flavours, with rice, noodles, coconut milk, lime, herbs and tropical fruit appearing across the country. This menu focuses on gentle family tastes that young cooks can help roll, mix and share.
Our menu explores three different skills: folding a neat spring roll, getting every ingredient ready before stir-frying, and steaming rice until tender. The spring rolls are an oven-baked adaptation, and our mild Pad Thai is a family home-kitchen version. Recipes and serving styles vary between cooks and regions.
Quesbo’s imaginary passport adventure
At a Bangkok kitchen table, Quesbo watched Mali line ingredients in neat little bowls before the wok was even warm. The spring roll filling had to cool, the noodles had to soften just enough and the mango had to wait until the rice was ready. By slowing down and letting each part happen in the right order, Quesbo learned the golden word BALANCE.
Which ingredients need time before cooking, and which jobs can you prepare while you wait?
First taste 01 / 03
Baked Vegetable Spring Rolls
Crisp little parcels with a sweet lime dip
Shredded vegetables and glass noodles become a colourful filling for twelve crisp pastry rolls. This family version is brushed with oil and baked: a manageable introduction to rolling spring rolls, with a mild, sweet and tangy dip on the side.
Ingredients
Vegetable filling
- 250 g white cabbage, finely shredded
- 1 carrot, grated
- 100 g mushrooms, finely chopped
- 50 g dried glass noodles
- 2 spring onions, thinly sliced
- 1 tbsp reduced-salt soy sauce
- 1 tsp finely grated fresh ginger
- 1 tsp vegetable oil
To roll and bake
- 12 thin wheat spring roll pastry wrappers, approximately 20 cm square, suitable for baking; defrost according to the packet if frozen
- 2 tbsp vegetable oil
- A little water for sealing, or follow the wrapper packet's sealing instructions
Sweet lime dip
- 2 tbsp apricot jam or a mild sweet chilli sauce suitable for your family
- 1 tbsp lime juice
- 1 tbsp water
Cook together
Little hands can- Count twelve wrappers and help divide the cooled filling into twelve portions.
- Fold and roll the parcels on a cool work surface with adult help.
- Brush the unbaked rolls with oil and stir the sweet lime dip.
- Prepare vegetables, handle hot water and drain the noodles.
- Cook and cool the filling promptly, and supervise hygienic rolling.
- Manage the oven, turn the hot rolls and check serving temperature.
Large frying pan and spoon, Bowl, sieve and kitchen scissors, Clean shallow plate or tray for cooling the filling, Large baking tray and oven-safe baking paper, Pastry brush and clean barely damp tea towel, Small bowl for the dip
Let’s cook
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Prepare the noodles and vegetables
Wash the vegetables. An adult does the shredding, grating and chopping, then prepares the glass noodles according to their packet, handling the hot water and draining. When the noodles are cool enough to handle, cut them into short lengths with clean kitchen scissors. Keep the pastry covered until it is needed.
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Cook a fairly dry filling
An adult heats 1 tsp oil in a large frying pan and cooks the cabbage, carrot and mushrooms for about 5 minutes, stirring, until softened. Add the drained noodles, spring onions, soy sauce and ginger. Cook for another 2–3 minutes, stirring, until everything is hot and no liquid pools in the pan. A wet filling makes the wrappers soggy.
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Cool before rolling
Spread the filling thinly over a clean, shallow plate or tray and leave it for about 15 minutes, or until cool enough to handle without softening the pastry. Begin rolling promptly once it has cooled; refrigerate it if preparation is delayed. An adult heats the oven to 210°C conventional or 190°C fan and lines a large baking tray with baking paper rated for that temperature.
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Fold twelve little parcels
Keep unused wrappers under a clean, barely damp tea towel. Set one wrapper on a clean surface with a corner pointing towards you. Put one-twelfth of the filling near that corner, leaving a border. Fold the bottom corner over the filling, fold both sides in, then roll up snugly without tearing. Dampen the final edge to seal, following the wrapper packet if it specifies a different method. Repeat to make twelve rolls.
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Brush and bake
Arrange the rolls seam-side down on the prepared tray with gaps between them. Brush all over with the measured 2 tbsp oil. An adult bakes for 20–25 minutes, carefully turning them once halfway through, until the pastry is golden and crisp and the filling is steaming hot. Follow any additional cooking instructions on the wrapper packet.
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Mix the dip and share
Stir the apricot jam or mild sweet chilli sauce with the lime juice and 1 tbsp water until smooth. An adult transfers the baked rolls to a serving plate and checks that children's portions have cooled enough to eat: the filling can stay very hot inside crisp pastry. Serve with small bowls of the dip.
From the table: Spring rolls appear in several Asian cuisines, with different wrappers, fillings and cooking methods. This baked vegetable version introduces the folding technique as part of our Thailand cooking adventure.
↑ Back to the recipe menuMain meal 02 / 03
Mild Chicken Pad Thai
Tamarind rice noodles for the family table
Rice noodles, chicken, egg and vegetables meet a sweet and tangy tamarind sauce. Prepare everything before the pan goes on the hob, then let an adult bring the dish together. This family adaptation keeps chilli out of the main pan and cooks the bean sprouts thoroughly.
Ingredients
Noodles and stir-fry
- 250 g flat rice noodles
- 400 g boneless chicken breast or thigh, thinly sliced by an adult
- 2 large eggs, beaten
- 1 carrot, cut into fine sticks
- 150 g bean sprouts, kept refrigerated until preparation
- 4 spring onions, sliced
- 1 tbsp vegetable oil, divided
Tamarind sauce
- 2 tbsp ready-to-use tamarind paste; if using a strong concentrate, dilute according to its label to make 2 tbsp of ready-to-use paste
- 2 tbsp fish sauce or reduced-salt soy sauce
- 2 tbsp soft brown sugar
- 3 tbsp water
- Juice of ½ lime
To finish
- Lime wedges
- 40 g chopped peanuts, optional; omit entirely when catering for a peanut allergy
- Chilli flakes for adults, optional
Cook together
Little hands can- Measure and mix the tamarind sauce under supervision.
- Count the spring onions and arrange prepared ingredients in bowls away from raw chicken.
- Help set out plates and squeeze a lime wedge over a cooled portion.
- Handle knives, raw chicken and eggs, and supervise handwashing and separate preparation areas.
- Prepare and drain noodles with hot water.
- Stir-fry, check the chicken temperature and ensure bean sprouts are thoroughly cooked.
Large wok or frying pan, Tongs and cooking spoon, Bowls and a sieve or colander, Separate chopping board and knife for raw chicken, Clean plate for cooked chicken, Digital food thermometer
Let’s cook
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Set out the vegetables and sauce
Wash and prepare the vegetables before handling raw chicken. Rinse the bean sprouts in cool running water and drain. Mix the tamarind paste, fish or soy sauce, sugar, 3 tbsp water and lime juice in a bowl. Check concentrated tamarind's dilution instructions, as strengths vary. Set the vegetables, beaten eggs and sauce in separate bowls, away from the raw chicken area. Do not taste raw egg.
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Prepare the rice noodles
An adult prepares the noodles according to their packet's stir-fry instructions, handling any hot water and draining. They should be flexible and ready to finish cooking in the pan, rather than over-softened. Loosen them gently and keep them nearby. Different widths need different soaking or cooking times, so follow your packet rather than a fixed soaking time.
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Cook the chicken thoroughly
An adult slices the chicken on a separate board; do not wash raw chicken. Wash hands and clean the knife, board and work surface afterwards. Heat 2 tsp of the measured oil in a large wok or frying pan and stir-fry the chicken, separating the pieces, until cooked through. Use a clean food thermometer to check the thickest pieces reach 75°C for 30 seconds; allow longer than the estimated cooking time if needed. Transfer to a clean plate with a clean utensil and clean the thermometer after use.
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Cook the sprouts, carrot and egg
An adult adds the remaining 1 tsp oil to the pan, followed by the carrot and bean sprouts. Stir-fry until the carrot is tender and the sprouts are thoroughly cooked and piping hot throughout, following any packet cooking directions; do not add them raw at the end. Push the vegetables to one side, add the beaten egg to the clear part of the pan and stir until fully set, then mix it through the vegetables.
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Toss everything together
Add the prepared noodles, cooked chicken, spring onions and sauce. An adult uses tongs to lift and turn everything over a medium-high heat for about 2–3 minutes, or until the noodles are fully cooked and the whole dish is steaming hot. If the noodles need more time, add a small splash of water and keep tossing gently. The sauce should coat the noodles without leaving them dry or stuck together.
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Finish at the table
Serve straight away with lime wedges, allowing children's portions to cool to a comfortable eating temperature. If peanuts are suitable for everyone eating and handling the meal, add the optional chopped peanuts; otherwise omit them completely. Keeping peanuts in a separate bowl does not make a meal safe for someone with a peanut allergy. Adults can add chilli flakes to their own portions.
From the table: Pad Thai combines rice noodles with a balance of sweet, sour and savoury flavours. Recipes vary in their protein, sweetness, sourness and garnishes; this mild chicken version is adapted for a family cooking session.
↑ Back to the recipe menuSweet finish 03 / 03
Mango Sticky Rice
A family version inspired by khao niao mamuang
Sweet coconut rice and ripe mango make a lovely finale to this Thai menu. The rice needs a long soak before steaming, so plan this dish first. A little salt balances the coconut sauce, and a short covered rest lets the warm rice absorb it.
Ingredients
Rice and coconut sauce
- 250 g glutinous rice, also sold as Thai sticky rice
- 300 ml coconut milk
- 70 g caster sugar
- ½ tsp salt
- Water for rinsing, soaking and steaming
Fruit and finish
- 2 large ripe mangoes
- 1 tsp toasted sesame seeds, optional and only if suitable for your family
Cook together
Little hands can- Swirl the rice gently in cool rinsing water with adult help.
- Measure the sugar and arrange the prepared mango slices.
- Help count out six portions and drizzle cooled sauce at the table.
- Plan the refrigerated soaking time and set up a stable steamer safely.
- Handle steam, hot water and coconut sauce, and monitor the steamer's water level.
- Cut the mangoes and cool and refrigerate any leftover rice promptly.
Bowl, sieve and cover for soaking, Suitable lidded steamer and saucepan, Food-safe steaming cloth if required by the steamer, Small saucepan and heatproof measuring jug, Heatproof mixing bowl and spoon, Stable chopping board and knife for an adult
Let’s cook
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Rinse and soak ahead
Put the sticky rice in a bowl, cover with cool water and swirl gently. Drain and repeat until the water is almost clear. Cover with plenty of fresh cool water, cover the bowl and soak in the fridge for at least 4 hours or overnight. Use glutinous sticky rice for this method; ordinary long-grain rice will not give the same result.
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Steam the drained rice
Drain well. An adult prepares a suitable steamer according to its instructions, with simmering water below the basket rather than touching the rice. If a cloth liner is needed, use a clean food-safe steaming cloth, secure all edges inside the basket and keep it well away from any flame or heating element. Spread in the rice, cover and steam for about 25–30 minutes, or until tender with no hard centre. Check the water level and replenish carefully so the pan cannot boil dry. An adult lifts the lid away from faces and hands.
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Warm the coconut sauce
While the rice steams, an adult gently warms the coconut milk, sugar and salt in a small saucepan, stirring until the sugar has dissolved. Do not boil it hard. Measure 100 ml of the sauce into a heatproof jug and keep it covered for serving. Keep the remaining sauce warm until the rice is ready.
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Let the rice absorb the sauce
An adult transfers the hot cooked rice to a heatproof bowl and pours over the warm sauce left in the saucepan. Fold gently to distribute it, cover and leave for 15 minutes. The rice will absorb the coconut sauce as it rests; avoid vigorous stirring, which can squash the grains.
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Prepare the ripe mangoes
Wash the mangoes. An adult cuts the flesh away from each large central stone, removes the skin and slices the fruit on a stable chopping board. Children can arrange prepared slices on six small plates, keeping their hands and work area clear of the knife and hot rice bowl.
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Spoon, drizzle and enjoy
Divide the coconut rice between the six plates beside the mango. Drizzle with the reserved sauce and add the optional sesame seeds only if suitable for everyone eating. Serve promptly, warm rather than very hot, checking children's portions first. Put any rice being saved into shallow portions to cool quickly rather than leaving it in the steamer or a deep serving bowl.
From the table: Mango sticky rice is associated with mango season and is enjoyed at Thai street stalls and restaurants. Our version brings together the same central pairing of ripe mango and coconut sticky rice.
↑ Back to the recipe menuYour tasty passport · Destination 22
You’ve tasted Thailand.
Discover your flavour balance.
Open your cooking notebook and make a new passport page. Write THAILAND at the top, draw a dish you tried and add the date and your cooking companion’s name.
- Give it a taste score. Rate each dish you tried from 1 to 5. Everyone can have a different favourite.
- Choose your next step. Would you cook it again? Write “Yes”, “Maybe” or “Not yet”.
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Remember three discoveries.
- Spring rolls can be baked until crisp, but the filling should cool before rolling.
- Pad Thai cooks quickly, so every ingredient should be measured and ready first.
- Mango sticky rice depends on glutinous rice and ripe fruit, with coconut sauce balancing sweetness and salt.
- Earn your BALANCE stamp. Draw a plate divided into sweet, sour, salty and savoury discoveries. Add one ingredient you noticed in each part, then write how getting everything ready helped your cooking feel calmer.
Food detective: Which ingredient brings freshness to both the spring roll dip and the Pad Thai garnish? Lime: its juice brightens the dip, while wedges let you add a fresh squeeze to the noodles.
A word for your journey: Sawasdee (sah-wat-dee) — hello. At the table: Aroy mak — Very delicious.
Your next destination clue: Cross the Pacific to a long country where little cheese half-moons bake before a sweetcorn-topped casserole.
Food and discovery notes for grown-ups
Adapted from Quesbo’s Thailand chapter, pages 169–176, with clearer preparation, supervision, timing and storage guidance. These are family home-kitchen versions; recipes and methods vary across cooks, communities and households. The spring rolls are baked rather than fried; they need cooled, fairly dry filling and suitable pastry wrappers. Pad Thai is presented as a mild chicken version, with ingredients prepared before the pan is heated. Mango sticky rice needs glutinous rice, several hours of soaking and steaming. Plan to eat cooked rice promptly; if keeping it, cool it quickly within one hour, refrigerate and use within 24 hours. Follow each recipe’s specific storage instructions. Recipes have not been kitchen-tested. Food images are AI-generated serving illustrations.
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