Fried spring rolls are on the menu at Thai, Chinese, or any Asian-style restaurant, and we think this style using genuine Thai beanthread noodles is the best. This is classic snack food that can also

Gaeng Tai Pla is a legendary recipe developed by people in the fishing communities of Southern Thailand. They wanted to find a way to use the fish guts rather than toss them out, so they develope

This is a simple and authentic Thai recipe that we enjoy preparing with chicken and just a bit of fresh seasonal greens (in this recipe we used green beans). Our basic recipe a delicious green curry w

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

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

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

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

Penang is a dry curry, probably originally "imported" from Malaysia. It can be prepared with any meat, and many fishes. This variety uses chicken.

In English you could call this "chicken in northern style chile paste". The Chiang Mai (northern Thai) chile paste has mild flavor (not spicy), made with turmeric, using local Thai chicken which are tas

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

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

Thai Sticky Rice (also known as "sweet rice" or "glutinous rice") is a tasty, sweet rice that does a great job of filling the stomach--but be careful not to eat too much... According to Thai tradition sti

This is a simple Pad Thai we prepared on a Coleman stove. 

Also see our Classic Pad Thai Recipe

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

 Som Tum is loved throughout SE Asia in various forms, and we are pleased to present this detailed summary so you can bring it to your own kitchen. Somtum is a classic Thai dish, commonly associa