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
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
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
A basic seafood vegetable noodle stir fry made spicy with our Ground Chilli with Fried Garlic paste. Add at least one teaspoon to give the dish bold chilli heat; we added two which made it very spicy
This is a new, slightly less-spicy version of our original kee mao recipe. Kee Mao are drunken noodles, meaning eaten drunk, fiery hot spice level, with beer and/or other alcohol.
The fresh ginge
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.
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
This is a new, elegantly spicy version of our original basic Ladna recipe. with the added complex flavor of our Shrimp Flavor Crushed Thai Chilli -- this is the best Ladna we've ever tasted.
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
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