This recipe combines the unique flavor  and crispy texture of matchstick bamboo shoots, baby corn and noodles in a stir-fry with oyster sauce. Essential Asian dish you may not have thought you co

It's very simple to make this quickly.  Use high quality crab paste in bean oil, and the rice should be day old (steamed the day before). Topped with a bit of fresh spring onion, the perfect crab

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.

Pad Thai is often called the signature dish of Thai cuisine. There are several regional variations, indeed it has been said that Thailand has not only a different curry for every day of the year, but

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 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

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.

Jasmine rice prepared with sweet coconut cream, this recipe was featured in the Thai Food 101 feature, Bon Appétit magazine. Not only does the rice taste delicious, but making it this way

This is a regional Thai delight that is proudly served in Chantaburi province, where the Gulf of Thailand meets the Cambodian border. Many people familiar with Thailand would think about Chantaburi as

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

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

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

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 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

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

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 --

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

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

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

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