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This Thai curry dish uses unique Thai eggplants, which are golfball-sized and soak up the flavor of the dish. We use red curry for this recipe but you can adjust to suit your taste, and the choice of

Here is a Thai dish not very common in restaurants, with unique flavor that we know you'll enjoy. To hold the chicken upright, we used a can of 7-Up half-full of soup stock (or use water). When the chi

The flavor of yellow curry paste is not much different than red or green, however we've recently discovered how much we like yellow curry. Yellow curry makes vegetables taste great in our opinion, and

Here is a basic fried rice commonly made by street vendors and fine restaurants alike. It's best to use day-old rice that's been cooked and sitting at room temperature (just leave it in the rice cooker

Khao tom is a staple in Thailand, being widely eaten as a breakfast dish as well as an accompaniment to lunch and dinner. It can be cooked plain (without the shrimp), or as here with shrimp. It can al

This is one of our all-time favorite Thai dishes, and it is a very common dish served throughout Thailand as well as Laos. It's quick to make and often extremely spicy, but the lime juice and mint leav

Siew means soy sauce in Thai. This recipe is very tasty and savory but takes a long time to prepare. We now offer a convenient instant pad siew sauce although if you learn how to make the real thing f

In Thai language, nam tok is a waterfall. This dish is usually cooked using a barbeque (the juices drip onto charcoal hence the name waterfall) but you can fry or broil the beef just as well. It shoul

Lad Na is prepared in a two-step recipe that involves first frying wide rice noodles until they're just starting to get crispy. Then a sauce is quickly made and poured over the noodles. The translation

This is a tasty baked rice that you might find in a fancy Thai-Chinese restaurant. We like how the chicken and ham blend with the rest of the flavors, but you can omit the meat or use less. Use the ve

This is a noodle dish, prepared in a rich creamy curry sauce, that is traditional in Northern Thailand. A popular lunchtime meal in northern Thailand. The flavor is not only distinctly "Thai" but it als

Khao Mun is a more "high end" street vendor dish because it's more complicated to make, and requires a fairly sophisticated cart and tools. Khao = rice, Mun = fat. So this is "Fat Rice" or, in other words,

A fancy dish that is sure to please everyone who tries it!  We used our Thai Stacked Steamer which works great.

Mee krob is a fun dish to present to friends, as the crispy noodles are very unique and unlike anything you find in traditional American food. It's fairly time-consuming to prepare but well worth it.

Kee Mao is a popular noodle dish served throughout Thailand and the direct translation is "drunkards noodles".

Also see our new Kee Mao chicken recipe

They are typically made with a good deal of spicy

Many Thai appetizers and snack foods are eaten with ketchup, and ketchup used in Thai cuisine more than one might expect. Here's a great tasting rice dish that's complemented well with a bit of ketchup,

A wonderful, delicious recipe that's easy to prepare. An authentic Thai snack that may seem like a trendy take on sticky rice but Khao Neeo Tod is found in the oldest Thai cookbook we own. It's been enj

We recently featured Pad Mee in a Thai street vendor video (see below), and this is a version we made in our own American kitchen. As it turns out, this became an instant favorite among our kids and t

This recipe is positively delicious, the final result has such a wonderful aroma, texture and flavor. See pictures below.

The result of this recipe is a hot, spicy, thoroughly addictive succulent noodle dish. It might seem like you're adding too much ground chile peppers, but it's meant to be hot, and the chile gives it th