A basic seafood vegetable noodle stir fry made spicy with our Ground Chilli with Fried Garlic paste. Add at least one teaspoon to give the dish bold chilli heat; we added two which made it very spicy and ...

... a nice touch but optional and not authentic Thai for Kee Mao.  Add more fresh Thai chilli peppers to increase heat level. We like using dark thick soy sauce to give the chicken a darker color but you ...

Bone soup is very healthy and becoming more popular. We made this rich, delicious soup using a very high quality short rib from a local farmer's market. ...

Fried rice that everyone loves and curiously few know how to make.  Here we break it down into just a few basic steps.  With a bit of practice this is easily mastered.

Covering a steak in freshly-crushed black pepper, we create here a simple delicious barbecue that highlights the natural great beef flavors. Black pepper and steak go so well together so use it generously. ...

We prepared this delicious Thai hot and sour soup at a campground using a simple pan and just a few ingredients.  It's so simple to make yet full of rich flavor you'd think it could only come from a large ...

Gyoza is originally a Chinese dish, which has become very popular across Japan. This recipe shows how to make the gyoza dough , filling, and walks you though the cooking process with descriptive photographs. ...

Bu Pad Pong Kari is a simple recipe with a delicious unique flavor that many people in Thailand love so much that it's an addiction. If you like Thai food, and you like crab, you must try it. Just be sure ...

This is a new, elegantly spicy version of our original basic Ladna recipe. with the added complex flavor of our Shrimp Flavor Crushed Thai Chilli -- this is the best Ladna we've ever tasted. Work quickly ...

One of the more popular dishes on the menu in Thai restaurants in America but also Thailand. This recipe is time-consuming but the result is spot-on perfect. The finest cashews in the world are grown ...

Squid Kee Mao is a popular dish served throughout Thailand and it should be served with a high level of chile heat, as we make it here. Use plenty of fresh Thai chile peppers. For this we use butter ...

Satay of course is originally an Indonesian/Malay dish, but it has been in Southern Thailand for a very long time. Here we demonstrate two versions, Version 1 is our favorite and one you can make in ...

This recipe is normally made from sun dried chilis. You can chop fresh chilis and spread them on a cookie tray and put them under the broiler until fairly dry. This sauce keeps well, and is popular as ...

This is a simple, common dish that you find throughout Thailand. Many local neighborhood markets sell whole fish like this, then they are taken home and steamed with ginger.  

... fresh betel leaves, peanut, lime and chile is a fantastic flavor and one that goes very well with the American palate. While the easiest way to enjoy miang kham is to have it at your local Thai restaurant, ...

Tod man pla is one of the most famous Thai dishes but seems to be rarely offered on the menus of Thai restaurants in the United States. We're happy to show you how to make it, step-by-step, with great results. ...

Khao Kha Moo is not only a favorite of Thailand's Prime Minister (a celebrity chef), it's also one of those ubiquitous dishes served by street vendors throughout Thailand. If you think it's hard to make at ...

The pineapple adds a touch of tart sweetness to this dish. It has a rich creamy texture, and a red coloration that is an attractive complement to the shrimp. If you want to be a little fancy you can serve ...

Here is an interesting way to steam fish and vegetables using the Thai sticky rice steaming cookware which we've sold for years. The fish and vegetables are nicely cooked together then eaten with a delicious ...

Here we demonstrate how simple it is to make those delicious, meat-filled steamed buns that you may have never imagined yourself creating. Follow the steps and checkout our video filmed in Thailand, add ...