Thailand Recipe

Title: Coconut Custard - Meal: Dessert - Ingredients: 4 jumbo sized eggs

2 cups of coconut milk

3/4 cup of palm sugar

1/2 cup of mashed taro

2 tablespoons of rice flour

1/2 cup of thinly sliced red onion - Directions: 1. Mix all the ingredients except the onion, and blend them well together.

2. Preheat the baking tray for 3 minutes in the 350-degree Fahrenheit oven, then take it out and pour the mixture in and put the tray back in the oven, broil it for 30 minutes. The custard should have a golden brown surface.

3. Fry the onion in hot cooking oil until it becomes gold and brown, and separate it from the oil. Spread it on the surface of the custard at the 20th minute and continue baking. The onion will add to the flavor of the custard.

4. Serve when the custard is cooled down.

Title: Fresh Fruit in Coconut Cream - Meal: Dessert - Ingredients: 3 1/2 ounces of Creamed Coconut

1/3 pint of boiling water

2 tablespoons palm sugar

A pinch of salt

Strips of orange and lime peel

1 large, firm banana, peeled and chopped

1 mango, peeled and sliced

1 orange, peeled and sliced - Directions: 1. Roughly chop the block of creamed coconut into thin slivers. Place in a bowl and pour over the boiling water.

2. Mix well with a spoon until the creamed coconut dissolves. Add more creamed coconut for a thicker consistency.

3. Transfer the creamed coconut and water mixture into a pan, add the sugar and salt, and heat gently until the sugar dissolves. Add the orange and lime peel. Add the banana, mango, pineapple, and orange pieces and cook gently for a couple of minutes.

4. Arrange the fruit and coconut sauce decoratively on four serving plates.

Title: Gkai Kamin (Lemongrass Chicken) - Meal: Main Dish - Ingredients: 1 (2 to 3 pound) whole chicken

2 stalks lemon grass

12 cloves garlic

2 tablespoons salt

5 tablespoons peeled and chopped fresh turmeric

1 teaspoon whole white peppercorns - Directions: 1. Cut roots and leafy tops off lemon grass stalks.

2. In a mortar and pestle, pound lemongrass, salt, garlic, turmeric, and pepper into a fine paste.

3. Cut open chicken lengthwise. Separate into 2 pieces, and rinse well. Rub chicken with mixed spice paste. Marinate in the refrigerator for 4 hours or overnight.

4. Grill over moderate heat for 10 to 15 minutes, or until well done and evenly brown. Serve hot.

Title: Kal Polt (Fish Sauce, Egg and Rice, stirred into a Pork, Onion and Tomato Stir-Fry) - Meal: Main Dish - Ingredients: 2 cups water

1 cup uncooked white rice

2 pounds pork roast, cut into 1-inch pieces

1 onion, chopped

4 tomatoes, cut into bite-size pieces

2 teaspoons fish sauce

1 egg, beaten - Directions: 1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.

2. Heat oil in a large skillet or wok.

3. Add pork and onion and stir-fry until done and no pink is showing.

4. Stir in tomatoes and steam until tomatoes are semi-soft.

5. Remove from heat and stir in the cooked rice.

6. Add the fish sauce and beaten egg and stir well; the egg will thicken the mixture.

Then it is Kal Pot and ready to serve!

Title: Khaaw Niaw Muun (Pickled Eggs) - Meal: Side Dish - Ingredients: 4 cups water

1 cup salt

9 eggs - Directions: 1. Combine the water and the salt and heat it at medium temperature; stir well until completely dissolved; take the container off the stove and leave it at room temperature.

2. Arrange the eggs in a jar that has a locking lid, pour the salt water in, close the lid and leave it for at least one month before eating.

3. When we need it, boil the eggs and leave them in cold water until ready to serve.

4. Peel the eggs and cut the eggs into wedges. Well-preserved eggs should have orange-colored yolks with a completely white part.

Title: Larb Gai (Thai Chicken Salad) - Meal: Side Dish - Ingredients: 2 pounds ground chicken

1/2 cup green onion

1/2 cup red onion cut in thin wedges

1/2 cup shredded mint leaves

4 tablespoons fish sauce

4 tablespoons lemon juice

1 cup grounded roasted rice

1 teaspoon green pepper, sliced - Directions: 1. Stir the chicken in the hot pan until it is quite done. Let it cool down.

2. Mix the chicken with fish sauce and then add lemon juice; add green onion, red onion, pepper, and mint leaves; add fish sauce or lemon juice to taste. Add the roasted rice powder. Taste it one more time and add ingredients until it tastes right.

3. Eat with rice or sticky rice. Look for some crunchy vegetables like lettuce or napa to eat with.

Title: Mee Krob (Thai Snack) - Meal: Side Dish - Ingredients: 1 2-inch piece of tamarind pulp

Peanut or corn oil for deep-frying

1/4 pound dried rice stick noodles

6 ounces medium shrimp, shelled and deveined

1 Whole boned chicken breast, cut into slices

4 shallots, minced

1 tablespoon minced garlic

2 small Serrano chiles, finely minced

1 lime, zest only

3 1/2 tablespoons tomato paste

4 tablespoons sugar

1/4 cup Thai fish sauce (nam pla)

3 tablespoons fresh lime juice

4 green onions, trimmed, cut into 1-inch lengths, blanched

3 tablespoons fresh coriander leaves

1/2 pound bean sprouts - tails removed




Crispy egg lace:

Oil for deep frying

Eggs, lightly beaten

1/4 teaspoon salt - Directions: 1. Cover the tamarind with 3/4 cup hot water. Crush and break up the pulp with a fork and let it stand for 20 minutes.

2. Pour the mixture through a strainer and press it through. Collect 1/2 cup tamarind liquid.

3. Pour oil into a wok or deep saucepan to a depth of about 2 inches. Heat oil to 375 degrees Fahrenheit. In a large paper bag pull rice stick noodles apart into small batches. Add 1 batch to the oil. If the temperature is correct, noodles should puff up within seconds. Remove with a slotted spoon or strainer and drain on a paper towel. Repeat with remaining noodles.

4. If you are making the Crispy Egg Lace, prepare it at this time (See below).

5. When the rice stick noodles and egg lace are done, pour off all but 2 tablespoons of oil from the wok. Reheat the wok and oil over medium-high heat. When hot, add shrimp and chicken; stir-fry for 1 minute or until shrimp are bright orange and chicken is white. Remove and set aside.

6. Add shallots, garlic, minced chilis, and half the lime zest to the hot wok; stir-fry until soft, but not browned (about 1 minute). Add tomato paste and sugar. Cook, stirring constantly until sugar becomes a dark crimson red with a sticky consistency. It should pull away from the wok into a thick mass. This is just short of the caramelized state (about 3 to 4 minutes). Be careful not to burn the mixture.

7. Immediately add the reserved tamarind liquid and fish sauce, reduce to low heat and simmer together for 1 minute. Add lime juice, reserved chicken shrimp mixture, green onion, and remaining lime zest; toss just enough to heat through. Remove from heat.

8. Add 1/3 of fried rice stick noodles to the sauce. Gently crush noodles and toss with sauce to coat. Repeat with another third of the noodles. Add the last third of the noodles only if there is enough sauce to coat. Toss in the coriander leaves. Mound noodles on a platter, Crispy Egg Lace (broken into smaller pieces), and bean sprouts.




Crispy Egg Lace:

1. After frying noodles (above), skim leftover bits from the wok. Keep oil hot. Beat eggs with salt in a bowl.

2. When oil is 375 degrees Fahrenheit, hold a medium-fine-mesh skimmer over the oil; gently pour half the eggs through. Let eggs drip into the oil in a circular fashion. Deep-fry for 30 seconds or until lightly brown and crisp. Turn over to brown. It should have an irregular lacy shape. Remove and drain on paper towels. Keep in a warm oven. Break into smaller pieces. Makes 2 crispy egg laces.

Title: Miang Kham - Meal: Main Dish - Ingredients: 1 cup shredded coconut

1/2 cup diced red onion

1/2 cup diced lime

1/2 cup peanuts

1/2 cup dried shrimp

50 to 70 shaploo leaves (or lettuce or spinach leaves)

1 tablespoon hot green pepper (optional)

1/2 cup sliced lemon grass (optional)

Shrimp paste

2/3 cup coconut sugar - Directions: 1. Heat the sugar until it is well-melted syrup, then add the shrimp paste, and stir it while it is boiling or it will be burned; taste if it needs some sugar or shrimp. The right taste should be between sweet and salty.

2. Instruction for preparing the shredded coconut: Buy a whole coconut from any food market. Break its shell and take the white part out. Wash it thoroughly. Make sure it is fresh. Then shred it (without peeling the brown skin that attaches the white part to the shell) into 1 by 1-millimeter shreds. Put the shredded coconut in a hot pan and stir it until it is all brown. It should take about 20 minutes with medium heat.

3. Arrange all the ingredients in a compartment dish (if any, otherwise put each ingredient in a cup). Each guest will sit around preparing his/her own bite. If Shaploo leaves are not available, lettuce or spinach could be substituted. Each person takes some of each ingredient and puts them on the leaf, drops about half a teaspoon of the sauce on them; wraps the leave, and takes it. The combination of taste and smell is the rule of the game! One can leave anything out if one doesn't like it, but make sure the lemon slice is taken.

Title: Nahm Prik Ohng (A tasty meat sauce studded with tomatoes and onions) - Meal: Main Dish - Ingredients: 7 to 10 small dried red chilies

1/2 teaspoon salt

1 piece fermented soybean sauce cake, lightly toasted, or 1/2 teaspoon of shrimp paste

2 tablespoons of coarsely chopped shallot

1 tablespoon of coarsely chopped garlic

1 tablespoon of vegetable oil

1/4 pound of coarsely chopped pork

20 cherry tomatoes, cut lengthwise into eighths

1 tablespoon of fish sauce

1 teaspoon of brown sugar

2 small cucumbers, peeled and sliced on the diagonal into thick ovals

7 green beans, trimmed and halved crosswise

2 wedges of green cabbage (about 2 inches wide at widest point)

Some crisp-fried pork skins - Directions: 1. Prepare rice, allowing at least 4 hours for soaking and cooking.

2. Meanwhile, stem the chilies and shake out and discard most of the seeds. Cut the chilies into small pieces and soak the pieces in warm water to cover for 20 minutes. Drain the chilies and transfer them to a large, heavy mortar. Add the salt and pound and grind with a pestle until the chilies are broken down - about 3 minutes.

3. Crumble the soybean cake into the mortar, then add shallot and garlic. Pound to work the mixture into a paste - about 5 minutes. Pound more judiciously now, keeping the mortar well in front of you to avoid nasty splashes of chili goo, and using a spoon to scrape the ingredients together now and then. When you have a coarse, rust-colored puree, set it aside.

4. Heat a wok or deep, heavy medium skillet over low heat for 1 minute. Add the oil and swirl to coat the surface. Warm the oil for 1 minute. Add the chili paste and cook for 3 minutes, scraping and turning now and then, until it is fragrant and the color darkens a little.

5. Increase the heat to medium and crumble in the pork. Add the tomatoes, toss a few times, and simmer until the tomatoes wilt and the sauce reddens and thickens - 3 or 4 minutes. Stir in the fish sauce and sugar and simmer for another 2 minutes. Taste and adjust seasoning for a pleasing balance of salty, hot, sour, and sweet. Remove from the heat and let the sauce cool.

6. To serve, transfer the sauce to a small bowl and place it on a platter along with the cucumbers, green beans, cabbage wedges, and pork skins. Serve warm or at room temperature with the rice.

Title: Pad Thai (Thai Fried Noodles) - Meal: Main Dish - Ingredients: 7 ounces of rice stick noodles

2 tablespoons of vegetable oil

1 to 2 teaspoons of minced garlic

2 eggs

4 1/2 ounces of shelled prawns

4 tablespoons of lemon juice

3 tablespoons of fish sauce

1 tablespoon of palm sugar

1 tablespoon of crushed peanuts

1 teaspoon of shrimp paste

1 teaspoon of minced hot chili

2 tablespoons of tomato ketchup

1 carrot, grated

7 ounces of bean sprouts

4 spring onions, chopped

Fresh coriander sprigs and lime wedges - Directions: 1. Cook the noodles following packet instructions.

2. Heat the oil in a frying pan and fry the garlic.

3. Break the eggs in the pan and stir quickly for a few seconds. Add the noodles and stir well.

4. Add the prawns, then stir in the lemon juice, fish sauce, palm sugar, half the peanuts, shrimp paste, chili, and tomato ketchup.

5. Add the carrot, bean sprouts, and spring onions. Transfer onto four serving plates and sprinkle with the remaining peanuts. Garnish with coriander sprigs and lime wedges, and serve.

Title: Som Tam (Thai Salad) - Meal: Side Dish - Ingredients: 2 cups shredded green papaya

2 tablespoons fish sauce

1 1/2 teaspoons palm sugar

3 tablespoons lime juice

1/2 cup tomato wedges

1/3 cup dried shrimps

1/4 cup peanuts

10 green chilies

5 cloves fresh garlic - Directions: 1. Use a mortar and pestle to crush the chilies and garlic, add shrimps, continue crushing, add sugar, continue beating with the pestle, add the papaya, beat, beat, beat, add fish sauce, beat, beat, add lime juice, still beat, beat, beat, add tomato, beat, beat, beat, add peanuts, beat, beat, beat.

2. You may need to add either sugar, fish sauce, or lime. The final taste is the balance between sweet, (pepper) hot, salty, and sour.

3. Serve with vegetables (for example cabbage and green beans). Many northern or northeastern Thais like to eat this with sticky rice.

Title: Thai Coconut Chicken - Meal: Main Dish - Ingredients: 1 tablespoon curry paste

1 1/2 pounds skinless, boneless chicken breast halves - cubed

2 cups 1-inch pieces asparagus

1 cup snow peas

1/2 cup shredded carrots

1 cup chopped green onions

1 (14 ounce) can coconut milk

2 cups dry jasmine rice - Directions: 1. Cook the rice according to package directions

2. In a medium size bowl, combine the chicken and curry powder and toss to coat.

3. Spray a large nonstick skillet with cooking spray. Sautee the coated chicken over medium-high heat for 4 minutes.

4. Add the asparagus, snow peas, carrots, and green onions and cook for 3 minutes.

5. Add the coconut milk and heat through for approximately 3 more minutes.

6. Serve over the hot, cooked rice.

Title: Thai Glass Noodles (Yam Woon Sen) - Meal: Side Dish - Ingredients: 2 ounces dried mung bean noodles

1-2 tablespoons vegetable oil

1 whole chicken breast, boned, skinned, and coarsely chopped

Salt and pepper to taste

1 fresh red or green chile, chopped

3 tablespoons lime juice

2 tablespoons nam pla (Thai fish sauce)

1 teaspoon sugar

3 shallots, peeled, thinly-sliced

1/2 cup fresh coriander leaves

6 ounces cooked bay shrimp

Shredded lettuce

1-2 tablespoons crisp-fried shallots (optional) - Directions: Note: This recipe comes from the Oriental Hotel in Bangkok, the location of the Thai Cooking School. It has been adapted for the American cook. With this recipe, it's necessary to use mung bean glass noodles rather than those based on rice flour. Check the ingredients on the package when buying.

1. Put mung bean noodles in a bowl and pour in lukewarm water to cover.

2. Let soak until soft and pliable (about 15 minutes). Drain.

3. Add noodles to a large pot of boiling water. reduce to medium heat; cook until noodles are plump and glass-like (3 to 5 minutes).

4. Drain in a colander; rinse with cold water; drain again. Cut into 3 or 4-inch lengths. Chill.

5. Pour oil into a hot wok or skillet. Add chicken; saute until it loses its pink color.

6. Break into small morsels. Season with salt and pepper to taste. Cool.

7. Mix together chile, lime juice, nam pla, sugar, shallots, and coriander; pour over noodles and mix thoroughly.

8. Add chicken, shrimp, and chilled noodles; mix well.

9. Serve on a bed of shredded lettuce. Garnish with the optional crisp fried shallots.

Title: Thai Raw Papaya Salad - Meal: Side Dish - Ingredients: 2 small papayas

2 teaspoons minced garlic

3-5 chilis, chopped

1/2 tablespoon sugar

2 tablespoons fish sauce

3 tablespoons lime juice

3 tablespoons roasted crushed peanuts (optional)

1 tablespoon dried shrimp - Directions: 1. Chop papaya into thin strips.

2. Add garlic, chilis, sugar, fish sauce, and lime juice.

3. Mix and taste.

4. Add more sugar to make it sweeter or more lime juice if it is too sweet.

5. Garnish with peanuts and dried shrimps. - Thai_Papaya_Salad

Title: Tom Ka Gai (Coconut Chicken Soup) - Meal: Soup - Ingredients: 3/4 pound boneless, skinless chicken meat

3 tablespoons vegetable oil

2 (14-ounce) cans coconut milk

2 cups water

2 tablespoons minced fresh ginger root

4 tablespoons fish sauce

1/4 cup fresh lime juice

2 tablespoons thinly sliced green onion

1 tablespoon chopped fresh cilantro

1/4 tablespoon cayenne pepper

1/2 teaspoon ground turmeric - Directions: 1. Cut chicken into thin strips and sauté in oil for 2 to 3 minutes until the chicken turns white.

2. In a pot, bring coconut milk and water to a boil. Reduce heat. Add ginger, nam pla, lime juice, chili powder, and turmeric. Simmer for 10 to 15 minutes, until the chicken is done.

3. Sprinkle with scallions and fresh cilantro and serve it steaming hot.

Title: Tom Khaa'kai (Chicken with Coconut Milk) - Meal: Main Dish - Ingredients: 2 pounds chicken

1 can coconut milk

12 slices of young galangal root

8 pieces of lemon grass, cut into 1-inch long slices

1 canned straw mushroom

3 tablespoons of fish sauce

3 limes

10 green peppers

3 tablespoons of coriander - Directions: 1. Cut the chicken in slices, about 2 inches by 1 inch by 1/4 inch; put 1 1/2 cups of water in the pot and bring it to boil; add galangal and lemon grass; add chicken and when it is quite cooked add coconut milk; don't overcook it as the coconut would turn too oily; add mushroom.

2. Prepare three soup cups; crush the peppers and put in the bowls as much as needed (could be one to four); cut the limes in wedges; divide the chicken and its stock in the bowls; add fish sauce and lemon juice to the taste; top the hot soup with coriander which is semi-finely cut.

3. Serve it with white steamed rice. The taste should be a combination of salty, sour, and hot.

Title: Tom Yam Kung (Spicy Hot and Sour Shrimp Soup Dish) - Meal: Side Dish - Ingredients: 2 pounds medium-size shrimp

10 mushrooms

1 stalk lemon grass, lightly pounded and cut into 2-inch long strips

3 lime leaves

1 teaspoon of salt

2 tablespoons of fish sauce

3 tablespoons of lime juice

6 hot peppers, pounded lightly

3 cups of water

1/2 cup of roughly cut cilantro leaves - Directions: 1. Remove the shrimp shell but leave the tails. Then cut open the back of each shrimp to remove the veins.

2. Clean the mushrooms with water and dry them well before wedging each into quarters.

3. Bring water to boil, then add lemon grass, lime leaves, and shrimp. When the shrimp turn pink, add mushrooms and salt. Remove the pot from heat after boiling. Add fish sauce, lime juice, and hot peppers to taste.

4. Serve the soup while still hot in individual soup cups and top each cup with pieces of cilantro.

Title: Yam Gai (Thai Broiled Chicken Salad) - Meal: Side Dish - Ingredients: 3 1/2 ounces cellophane noodles

1 1/2 teaspoons sugar

4 garlic cloves - chopped

3 tablespoons fresh lime juice

2 teaspoons whole black peppercorns

1 leaf lettuce

1/4 cup fresh coriander

4 tomatoes

1/4 cup soy sauce

3 scallions

2 tablespoons fish sauce

1 European cucumber

1 1/4 pound boneless chicken breast

1 tablespoon roasted peanuts - chopped

4 cups chicken stock

1 lime - thinly sliced - Directions: 1. Soften the noodles in hot water for 30 minutes.

2. In a food processor, combine garlic, peppercorns, and 2 tablespoons coriander. Blend to a paste. Scrape the sides, and add 0.25 cups soy sauce, and 2 tablespoons nam pla. Pour the marinade into a shallow pan and add the chicken (cut into 1-inch cubes). Preheat the broiler.

3. In a medium saucepan, bring the chicken stock to a boil. Drain the noodles and add to the stock for about 5 minutes. Drain well, and cut into 4 pieces. Remove chicken from the marinade, and broil for 4 to 7 minutes until browned.

4. In a small bowl, stir together sugar, lime juice, 1 tablespoon soy sauce, and 1 tablespoon nam pla. Line a large platter with lettuce leaves. Spread the noodles over the lettuce, and top with tomato wedges, chopped scallions, and diced cucumbers. Arrange the chicken, and pour the dressing over. Sprinkle with the remaining coriander and peanuts. Garnish with lime slices.

Title: Yam Neua (Thai Beef Salad) - Meal: Side Dish - Ingredients: 1 1/2 pounds beef tenderloin at room temperature

1/4 cup fresh lime juice

1/4 cup fresh coriander - chopped

1 leaf lettuce head

2 tablespoons fresh mint - chopped

2 tomatoes, thinly sliced

1 Jalapeno pepper - minced

1 small red onion - thinly sliced

3 garlic cloves - crushed

1 small cucumber

2 tablespoons Nam Pla (fish sauce)

Fresh ground black pepper

2 tablespoons brown sugar

1 lime - thin wedges - Directions: 1. Preheat the oven to 500 degrees Fahrenheit. Set the beef in a small baking dish and roast for 20 minutes until rare. Let cool for 30 minutes, then refrigerate until cold, approximately 2 hours. Slice against grain into1/4 inch by 1/4 inch pieces.

2. In a large bowl, combine meat strips, coriander, mint, and jalapeno, and toss.

3. In a small bowl, combine garlic, nam pla, palm sugar, and lime juice - mix well. Pour this dressing over the meat and toss to coat.

4. Cover a large platter with lettuce leaves. Arrange the tomatoes around the outside, overlapping the slices, as necessary. Arrange cucumber slices inside the tomatoes, then the onion slices inside those.

5. Remove the meat from the dressing and mound it in the center of the platter. Pour any dressing that remains over the meat. Cover with a damp towel and refrigerate until chilled, at least 1 hour and up to 4 hours.

6. Before serving, sprinkle with black pepper and garnish with lime wedges.

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