Could someone give me some easy recipes for Thai food?!

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Good choice Thai food is delightful!
If you have a slow-cooker you could try this one:-
Easy Thai Clay Pot Ginger Chicken. NOTE: It takes about 10 minutes to prepare. 3 hours to cook and 3 1/4 hours overall. This dish should serve 3-4 people.

Here are the ingredients you will need:
- 1 to 2 lbs. (0.8 kg) chicken drumsticks, thigh, or breast pieces (fat can be removed for a lower fat dish)
- 3-4 cups sliced shiitake or portabello mushrooms
- 2+1/2 cups good-tasting chicken stock
- 1/4 to 1/3 cup ginger, thinly sliced and cut into matchsticks
-3 cloves garlic, finely chopped
- 2 tsp. dark soy sauce
-1 tbsp. regular soy sauce
- 1 tbsp. fish sauce
- 1/3 tsp shrimp paste
- 1 bay leaf
- 1 fresh red chili, minced, OR 1/2 to 3/4 tsp. dried crushed chili, to favour
- 1 tsp. palm sugar OR brown sugar
- 2-3 spring green onions, sliced.

Preparation:

Place the chicken stock, ginger, garlic, both soy sauces, fish sauce, shrimp paste, bay leaf, chili and sugar in your slow cooker. Stir well to combine.
Add the chicken pieces, then top with the mushrooms. Note that the mushrooms may seem to be left 'high and dry' over the other ingredients - this is fine, as they will gradually cook down into the dish, reducing to a portion of their size.
Turn your slow cooker on high and cook for 3-4 hours, or until chicken and mushrooms are very tender. OR set it on low for a longer period. Slow cookers vary in their cooking times, so be sure to allow enough time for the best results.
Taste-test the sauce before serving. If not salty or flavourful enough, add up to 1 more Tbsp. fish sauce. If too salty for your taste (this will depend on the saltiness of your stock), add a squeeze of lime or lemon juice. More chili can be added for more heat.
Serve with rice, spooning plenty of the flavorful sauce over both. Be sure to include both mushrooms and ginger with each portion, and add a final topping of spring onion. (For the photo, I also added some slices of star fruit, which went very well with this dish.) ENJOY!

Enjoy your Thai dish & Good-luck!

Cookery student.

Pad Thai with Shrimp

Ingredients
4 cups water
1 package (6 to 8 oz) linguine-style stir-fry rice noodles (rice stick noodles)*
1/3 cup fresh lime juice
1/3 cup water
3 tablespoons packed brown sugar
3 tablespoons fish sauce or soy sauce
3 tablespoons soy sauce
1 tablespoon rice vinegar or white vinegar
3/4 teaspoon ground red pepper (cayenne)
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
1 medium shallot, finely chopped, or 1/4 cup finely chopped onion
2 eggs, beaten
12 oz frozen cooked peeled deveined medium shrimp, thawed
1/4 cup finely chopped dry-roasted peanuts
3 cups fresh bean sprouts
4 medium green onions, thinly sliced (1/4 cup)
1/4 cup firmly packed cilantro leaves
Directions
1In 3-quart saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water.2Meanwhile, in small bowl, stir lime juice, 1/3 cup water, the brown sugar, fish sauce, soy sauce, vinegar, red pepper and 1 tablespoon of the oil until well mixed; set aside.3In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium heat. Cook garlic and shallot in oil about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.4Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender. Place on serving platter. Sprinkle with cilantro. Garnish with additional chopped dry-roasted peanuts and green onions if desired

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