My favorite pad thai recipe:http://www.bbcgoodfood.com/recipes/4397/pad-thai
Otherwise, just a good red thai curry paste from an oriental supermaket, meat, veg, and coconut mik for a simple red curry.
Oh, and salted duck eggs. A very VERY aquired taste, but worth it:
1) Dissolve salt in warm water and let cool. As a guide, you will need 1oz salt and 1 cup water per egg you are salting
2) Seal your unshelled, uncooked eggs in a jar and cover with the salt solution
3) Leave for 3-4 weeks.
The salt will permeate the shells and make the yolk firm and the white thick. Salted eggs keep for about a month in the fridge. To cook, just steam or boil for 20 minutes and then split in half (the shell will be softer) and eat with congee or a simple stir fry.