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If you like spicy Thai food, chances are you will love larb. This is a really tasty summer salad especially if served over a bed of leafy greens together with fresh green beans. In Thai language, larb

When a soup is described as a "yam", it means that everything is just tossed into the stock as it simmers. This soup is also sometimes called Kaeng Jued Wunsen (Kaeng Jued implies a rather bland soup --

Baking these noodles in an authentic Thai clay pot gives everything a nice flavor and beautiful presentation. Use a bit less ginger if you prefer but don't leave it out entirely. We like making this wi

This is a classic Thai dish often served at celebrations such as an engagement or wedding party, or other auspicious occasion. It's time-consuming and often prepared by a well-trained expert. The uniqu

Mu daeng is a complement to khao man gai. Indeed in Thailand vendors that sell one very often sell the other, but nothing else. Like khao man gai a good lunch time meal can be had for a dollar or so.

This is a simple vegetarian style dish, that in this case is cooked in an electric rice steamer.

Ba Mee Haeng is a noodle dish that can be served without soup stock ("ba mee" are noodles, and "haeng" means dry, or without stock), as we made it here. You can also ladle some soup stock over it if prefe

Yentafo takes time to prepare, but it's worth the wait especially if you like Thai/Chinese noodle dishes. We offer a premade yentafo sauce to speed things up, and here we demonstrate how to make authent

This is a common dip for assorted seafood and barbeque style foods.

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

Sadao (which has an English name of "Neem Flower") is a bitter, dark green vegetable. The flowers, leaves, stalks, fruits, roots and bark have medicinal properties. This recipe is typical for the way sa

Nam Jim Jeaw is a popular sauce for grilled meat. We offer a packaged "E-San Sauce" (see below) which is the same thing, so now you can make it from scratch. The flavor is unique, smokey from the roaste

Peanut sauce is actually of Malaysian or Indonesian origin. Very few dishes served in Thailand actually use peanut sauce but it has become a very popular part of American-Thai food. The peanut sauce b

In the March 2009 issue of Martha Stewart Living magazine, this recipe was featured along with a suggestion to purchase Sambal Oelek from ImportFood.com. The endorsement of American icon Martha Stewar

This recipe is for a very aromatic dipping sauce that is not typically something the American nose will appreciate, but drives the Thai person wild with memories of home (see photo below). Namprik Kap

This authentic Thai recipe is a regional delight which originated in the north of Thailand. When completed it looks a bit like sloppy joes, or taco filling.

The main ingredients are ground fatty pork

This is a simple, Thai-style, sweet and sour sauce. Note that it isn't pink! The sauce is spicy and has complex flavors.

Serve with any grilled meat. We enjoyed it here with chicken, som tum, sticky r

The tamarind sauce that's prepared as part of this recipe is delicious and can be used for all kinds of dishes, we especially like it with our recipe for duck-fried rice.

Mussels complement Thai flavors very well. In Washington State we can buy 5 lbs of fresh Penn Cove mussels for about $12, and we're always experimenting with them to create tasty Thai recipes. This one

There are two staple soups in Thai cuisine: tom yam is a hot spicy clear soup with elements of sweet and sour flavors added. Tom kha is a milder soup with coconut milk and galangal (kha) dominating ra