Pranee opened her first restaurant with her husband Andy in a small fisherman’s cottage in Brighton 20 years ago. I have many fond memories of places like this and must admit that I crave the food served here almost daily! Similar restaurants can be found all over Thailand. What can we tantalise your tastebuds with? Our recipes range from dishes you’ll recognise if you’ve dined in at a Giggling Squid to brand new, hitherto unseen dishes! Will you try out one of your Giggling go-to’s such as our showpiece Golden Money Bags , moreish Salmon Paneang or everyone’s favourite Thai Green Curry ? Or if you’re a culinary adventurer and keen to add new dishes to your cooking repertoire, you might be drawn to our Light Meals section which offers delicate Thai rice soups and noodle broths such as Khao Tom with Spicy Prawns and Kuay Jab (rolled rice noodles in five- spice broth) and Thai omelettes (cooked the Thai way and every bit as delicious as the western version). Our founder Pranee always says apply the Thai ethos of Sanuk to your Thai cooking. Loosely translated, Sanuk is about making the most out of the everyday – so dive in, don’t be afraid to experiment and ideally enjoy a few giggles along the way. Where can I get a Giggling cookbook? We hope you enjoy recreating the Giggling Squid flavours and aromas in your own kitchen. The recipes are straightforward, easy to follow and if there are any ingredients you can’t find in a hurry, there’s a handy list of substitutions and suggestions as well. The Giggling Squid team has worked on this beautiful book for over a year, which includes all their guests’ favourite dishes. They wanted to make it accessible, so alternative ingredients are suggested for authentic Thai products which may be hard to find.

We are delighted to announce that our Giggling cookbook is now out! Scroll down to find out how you can get your hands on a copy. For as long as we have been operating, we’ve had requests for recipes from guests who’ve loved our food as much as we do. Inspired by Thai legends and founder Pranee’s childhood food memories, we’re delighted to share a huge selection (77 in fact) of our unique recipes. Wanting to bring the real Thai mealtime buzz to the UK, where food is celebrated with lots of dishes to share and enjoy together, Pranee was on a mission to share her love of authentic Thai food. And she succeeded. Giggling Squid now has 45 restaurants nationwide, with five new openings planned for 2022. I love fish and I am pleased that more people are now opting for fish instead of meat. There are still many who avoid it though. A bad experience is often the reason behind this, which is a pity. Recipes are introduced by Pranee who opened the first Giggling Squid with her husband Andy in their small fishmen's cottage in Brighton 20 year ago. She was determined to bring real Thai mealtime buzz to the UK and Giggling Squid now has 45 restaurants nationwide with 5 new openings for 2022 plus delivery only outlets too. Written by Gerla de Boer “It was a long time coming”, Pranee told me at the launch evening of her cookbook in Cambridge.

From the book: The Giggling Squid Cookbook: Tantalising Thai Dishes to Enjoy Together

Let me first express my gratitude to Amelie and a few of the waiters for the wonderful and cordial service they provided during my daughter's birthday. We appreciate it. This is definitely not a Thai speciality, but we can’t resist these gently sweet and fluffy pancakes with a drizzle of honey and the salty contrast of bacon. The Giggling Squid cookbook includes fantastic recipes, and I would like to share my favourite fish recipes from this book. Pranee is on a mission to share her home cuisine; mine is to let you fall in love with fish!

The Giggling Squid Cookbook is a celebration of Thai food from the much loved restaurants famous for their Thai tapas and beautifully designed bold vibrant interiors. Learn the secrets of their classic and sharing dishes and cook them at home for family and friends and entertain a crowd with a delicious spread of tasty Thai delights.I have been fortunate to have travelled around Asia and India a lot. On my food walking tours, I often hear: “I don’t like fish or spicy food”. There is a big difference between hot and heat though. The latter is the complexity of spices, whereas hot food blows your head off. To me, this is not pleasant at all. To make the coconut pancakes, add the self-raising flour, baking powder and salt to a mixing bowl and mix well. Next, add the egg, milk and coconut milk and whisk until you have a smooth batter.