gai = chickenpad = stir-friedprik = chilli
Unlike gai pad khing, which is cooked at smoking point, this dish is cooked at medium high - any more heat and the vegetables will be destroyed. A more appr
Yang dishes are the Thai equivalent of barbeque food. The most common is undoubtedly gai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazi
One of our favorite recipes, the meat is barbequed then tossed with a delicious mixture of sweet, sesame-inspired smoky hot sauce and fresh vegetables. It should be served with jasmine rice, but it's a
This meal needs to be cooked in very hot oil, and it is deliberately flamed at the end. Because of this we recommend using a wok not a skillet, at least 16 inches in diameter and 6 inches deep, or a s
This recipe is authentic Thai, using many classic ingredients, and it can be enjoyed with a variety of meat such as chicken or pork strips on skewers, though we love it made with pork chops. The barbe
We love the flavor of flank steak, oddly one of the least expensive cuts. On a 900 lb black angus steer, you'll be lucky to get just two decent flank steaks, yet you can find this rare cut in good butc
Pork satay consists of strips of marinated pork on bamboo skewers, charcoal barbequed then served with a tasty peanut sauce and a white vinegar cucumber sauce. It's often served in Thailand with square
Here's a simple recipe that will surprise you with bold and bright authentic Thai flavor.
Here we show you how to make a delicious big meal using one packet of Lobo brand sweet and sour mix.
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