Recipes

Easy Chili Garlic Chicken

November 15, 2024 by Pailin Chongchitnant Leave a Comment

This is a delicious chicken dish that is so simple, you can make it even without a fridge. YES, and I know, because I came up with this recipe during the time that my fridge was broken! So I had been cooking with ingredients that only come from the freezer (thank goodness for the backup freezer) and dry storage. This is how I came up with this absolute winner of a dish: chili garlic chicken - which packs a punch of flavour with just a few ingredients - and no fridge required!

a plate for chili garlic chicken with dried chilies and garlic in the background.

What is Chili Garlic Chicken?

Chili garlic chicken was inspired by my popular chili garlic noodles recipe, but I decided to try it with chicken instead of noodles, and it worked amazingly. It is a simple stir fry with chicken and lots of garlic and dried chilies. It's seasoned with basic Thai seasoning sauces that you probably already have if you've cooked Thai food before, and it's meant to be served with jasmine rice.

Though it is not a traditional Thai dish, it uses ingredients that are staples in any Thai kitchen. I always like to remind people that Thai people don't cook from a list of existing dishes; we also create and innovate using ingredients that we have in our kitchens, and those dishes count as Thai food, too!

Ingredients and Notes

Here are all the ingredients you'll need, and some important notes about them. For amounts, see the full recipe card below.

Chicken thighs; boneless, skinless. Dark meat is always my preferred cut for chicken stir fries because it's juicy and essentially overcook-proof in a stir fry. But if you really prefer breasts, or if that's the only thing you have, it will also work in this recipe with no modification needed.
Fish sauce. See my post about how to choose high quality fish sauce.
Oyster sauce. Oyster sauce comes in various qualities, so make sure you are using a good one! See my post here about how to choose good oyster sauce.
Golden Mountain sauce or soy sauce. Golden Mountain Sauce is a type of Thai soy sauce, and the flavour is similar to Maggi Seasoning for those who are familiar with that. I love it in this dish, but whatever soy sauce you've got on hand will work just fine.
Sugar. This will help with flavour and browning of the chicken.
Chili flakes or chili powder; mild to medium. It's important to use mild or medium chili flakes otherwise you won't be able to add a lot, and you'll be giving up on the chili flavour. Generic "red pepper flakes" you find at Western grocers work great for this, as they tend to be quite mild. I used chili flakes from an Indian store, and that got me about medium spiciness. You can also use whole dried chilies and grind them up; guajillo or puya peppers are great milder options.
Garlic.
Optional garnish: chopped green onions, cilantro, or Thai basil add a little freshness and a pop of green that makes the dish look much prettier! If using Thai basil, I like to go easy on it as I don't want the dish to taste overwhelmingly like Thai basil.
Jasmine rice for serving if you want to keep it Thai, or you can serve with another carb of your choice. I've had this in a sandwich and it was great, and it would probably go well with noodles, pasta, even mashed potatoes!

How to Make Chili Garlic Chicken

Here's a bird's eye view of the process. The full instructions are in the recipe card below, and if this is your first time, I highly recommend watching the video tutorial to ensure success!

Marinate the chicken with fish sauce and sugar. Mix well and let it sit while you prep the other things.
Combine oyster sauce, Golden Mountain sauce or soy sauce, sugar and water; stir until the sugar is dissolved.
If your chili flakes are large or you're using whole chilies, blitz them into small flakes.
Heat a wok until very hot, add the chicken and let it sear until brown on the underside; about 2 minutes. Do this in 2 batches if you don't have a powerful stove.

Process shots for how to make chili garlic chicken steps 5-8.

Flip the chicken (you don't need to flip every single one) and let it cook on the other side, stirring occasionally, until the chicken is fully cooked through.
Remove the chicken from the pan, leaving all the juices and oil behind.
To the same pan, add the garlic, and saute on medium heat until golden, adding more oil as needed if the pan looks dry.
Add the chili flakes and saute for about 30 seconds or until they darken slightly and it starts to smell toasty.

Process shots for how to make chili garlic chicken steps 9-12.

Once the chilies are toasted, add the sauce immediately. (Chilies burn fast so move quickly to add the sauce!)
Let the sauce simmer for 20-30 seconds, then add the chicken back in.
Toss the chicken with the sauce until well coated and the sauce has reduced enough so that not much liquid is pooling in the pan.
Top with a little chopped green onions, cilantro, or Thai basil if you wish. Serve with jasmine rice or whatever carb you want!

Modifications - How About Not-Chicken?

No chicken? No problem, here are a few other proteins this recipe would work well with:

Shrimp. Skip the marinade, as frozen shrimp typically come with salt added. Try to use larger shrimp if possible so they can stand up to the sauce; at least size 26/30.
Tofu. Chili garlic tofu just sounds amazing doesn't it? I would use firm tofu and then fry/pan fry/air fry the tofu first to get the exterior firm and chewy so it will hold on to the sauce better. Better yet, try using my frozen tofu trick to get the sauce to penetrate inside the tofu.
Noodles. After all, this whole dish was inspired by chili garlic noodles, so check out that recipe if you want to turn this into a carb dish!

Advance Prep & Storage

This dish is so quick already, but if you like to prep weeknight meals in advance, here are some things you can do:

Marinade the chicken in advance, and up to 2 days ahead as long as your chicken is fresh.
Mix the sauce in advance. If you want to make the dish regularly, mix the sauce in bulk, in advance. It'll keep in the fridge indefinitely. Remember to measure the amount of sauce needed per batch and note it down on the jar so you know how much to use.
Make the whole dish in advance. This is one of those dishes that reheat really well, so if you're cooking a bunch of dishes for a dinner party and you want to get ahead, just make the whole thing (minus the garnishes), and simply reheat it in the microwave when it's time to serve. You can also throw it back into the wok for a quick reheat, though you will need to add a splash of water to the wok to compensate for the additional evaporation during reheating.

Storage: Chili garlic chicken will keep in the fridge for up to a week (great for meal prep!).

Before you start, if this is your first time, be sure to watch the video tutorial to ensure success!

Other Quick Meal Ideas You May Like

Umami Thai Green Papaya Salad (Som Tum Pla Ra)

October 25, 2024 by Pailin Chongchitnant 3 Comments

Thai green papaya salad or som tum is one of my most popular recipes, but that recipe is actually a type of papaya salad that we call som tum thai or Thai style papaya salad. There are other types of papaya salad in Thailand, and one that is arguably just as popular is called som tum pla ra or som tum lao (Lao style papaya salad). So if you’re a fan of deeply umami flavour and a bit of funk, this style is the one for you. It is just as easy to make and is a guaranteed crowd pleaser.

papaya salad lao style on a plate with a side of crispy pork rind, long beans, rice noodles, dried chilies and sticky rice

But first, to be clear, this recipe is not a Lao papaya salad. It is a Thai papaya salad, but we call it "Lao style" because it uses a fermented fish sauce that's commonly used in Lao papaya salads (more on this below). While there are many overlaps between Lao and Northeastern Thai cuisine, the papaya salads made in Laos can be different from what we have in Thailand.

What is Som Tum? And What is Som Tum Pla Ra?

Som tum is the generic term for pounded salads that are made in a mortar and pestle. You can make som tum using many ingredients, but the original one is made using green papaya, which is simply the underripe version of an orange papaya.

In most Thai restaurants overseas, there is only one type of papaya salad on the menu, and that is typically a Thai style papaya salad or som tum thai. But in Thailand, we have many kinds of papaya salads, and one very popular kind is som tum pla ra - a.k.a. som tum lao. It's so named because it uses pla ra, a fermented fish sauce that is commonly used in Laos, hence its alternate name. You can read a lot more on this ingredient below!

Compared to Thai style papaya salad, som tum pla ra does not use dried shrimp, peanuts, and tends to be less sweet.

Ingredients & Notes

Here are all the ingredients you need and some important notes about them. For amounts see the recipe card below.

Garlic
Thai chilies, fresh or dried. Add as many as you like depending on your heat tolerance. Some people prefer fresh chilies, others prefer dried, so it really doesn’t matter which you choose and you can even do both. Arbol chilies are a great dried chili option for som tum. If you prefer it milder, instead of adding less chilies I recommend removing the seeds and pith so you keep the chili flavour in the salad.
Palm sugar. Finely chop the sugar so that it will dissolve readily, especially if you do not have a mortar and pestle for making the salad. If you don’t have palm sugar, light brown sugar will work as a substitute.
Long beans. These are optional for tum lao though I quite like the flavour and colour that they add. If omitting, you can simply add more papaya or carrots, or you can substitute blanched green beans. Note: Long beans can be eaten raw but green beans cannot, so make sure you give green beans a quick 1-min blanch in boiling water, then shock them in ice water so they remain crisp.
Tomatoes. You can use regular tomatoes cut into wedges, or grape or cherry tomatoes cut in half.
Fresh lime juice. Emphasis on fresh as it makes for the best flavour, and we also need the skin to add some extra aroma!
Tamarind paste this is a sour seasoning that is optional, but I like the complexity that it adds to the salad. If not using, you can substitute more lime juice. You can buy tamarind paste premade, but I prefer making it from pulp. You can read more about tamarind here, and if you want to make your own, here's my homemade tamarind paste recipe.
Pla ra fermented fish sauce. This is the identifying ingredient, without which you cannot make this recipe! More on this below.
MSG (optional), I never call specifically for MSG, but for this style of papaya salad it is usually added. So if you want your salad to taste like it does in northeastern Thailand, then a little pinch is recommended 🙂.
Julienned green papaya. Green papaya is an unripe papaya that has a crisp, firm, and neutral-flavored flesh. Choose the type that is large (not the small Hawaiian ones) sold at many Asian grocery stores. Don’t have papaya? Read about papaya substitutes below.
Julienned carrots. This is optional, but a handful of julienned carrots adds a pop of colour that makes this salad much prettier!
Pumpkin seeds, toasted. I am using these as a sub for kratin seeds, which are seeds of the river tamarind plant. They look similar to pumpkin seeds, and both add a nuttiness to the salad.
For serving:
- Sticky rice is a classic accompaniment.
- Crispy pork rind (store bought) add a nice fatty crunch.
- Vietnamese style rice vermicelli (kanom jeen) is amazing with this. You can serve them on the side or mix a small bundle right into the salad. Note: Vietnamese rice vermicelli are the round, slightly thicker noodles like ones I use in my kanom jeen namya recipe, whereas Thai rice vermicelli are the super thread-thin Thai ones.

How to Make Som Tum With and Without a Mortar and Pestle

The word "tum" in som tum means to pound, which is the technique of pounding ingredients in a mortar and pestle. But don't worry if you don't have a mortar and pestle, or if you only have a small one; below I show you 2 different ways to make som tum, with and without the mortar and pestle.

*If you have a mortar and pestle but it is too small for the salad, simply do everything in your M&P right up until it's time to add the papaya, then transfer into a mixing bowl and switch to the hand method.

But first...you have to julienne the papaya

Here are 3 different ways to julienne green papaya. The julienning techniques are much easier understood by video, so I recommend watching the video tutorial if you've never done it before!

photos of 3 different methods for julienning papaya

Method 1 - Traditional method: use a chef's knife and chop-chop-chop to make many incisions on the papaya, then use the knife to shave off a layer and you should get beautiful uneven sticks.

Method 2 - Julienne peeler. You can buy a Thai julienne peeler at many Asian stores and online (Kiwi brand). This is what I do at home as it's convenient and fast. Note that the first layer you peel off will be stuck together into a sheet, which you simply have to hand-chop into sticks.

Method 3 - Hand chop. If method 1 is too scary, and you don't have a peeler, you can also just hand chop it! It's slow but it will work. Halve the peeled papaya, scrape off the seeds, and thinly slice into sheets, then chop the sheets into sticks.

How to Make Som Tum in a Mortar & Pestle (traditional method)

Process shots for how to make papaya salad using a mortar and pestle steps 1-4

Julienne the papaya and carrot using one of the methods shown above.
In a mortar and pestle, pound the garlic and chilies until there are no big chunks.
Add the palm sugar and pound until it is melted into a paste.
Add the long beans and pound until they are broken.

Process shots for how to make papaya salad using a mortar and pestle steps 5-8

Add the tomatoes and pound gently to smash and release the tomato juices, then use a large spoon to scrape the sugar off the bottom of the mortar and let it mix in with the juices.
Add the lime juice, fish sauce, tamarind, pla ra and MSG (if using), then use a spoon to stir and mix. If using a mortar that's too small for the papaya, transfer to a mixing bowl and continue to step 7 of the hand massage method below.
Add the julienned papaya and carrots and do the "pound and flip" method - pound a few times, then use the large spoon to flip the papaya to distribute the dressing, then repeat the pounding and flipping a few more rounds until everything is well mixed and the papaya is wilted slightly.
Plate and garnish with pumpkin seeds. Enjoy!

How to Make Som Tum without a Mortar & Pestle (Hand Massage Method)

Process shots for how to make papaya salad without using a mortar and pestle steps 1-4

Combine the finely chopped palm sugar, fish sauce and lime juice, then stir until the sugar is mostly dissolved. You'll still have some chunks, but leave them for now.
Grate or press the garlic into a mixing bowl. Then finely mince the chilies and add them to the bowl as well.
Use whatever you have to smash the long beans until they're split open, then cut into 2-inch pieces.
Back to the dressing, stir it well, then use the back of a spoon to mash any remaining sugar lumps which should now easily dissolve. Then add the tamarind, pla ra and MSG (if using).

Process shots for how to make papaya salad without using a mortar and pestle steps 5-8

Add the long beans and tomatoes, and use a gloved hand to massage the tomatoes to smash and release the juices.
Add the dressing and mix well.
Add the papaya and carrots and hand-massage everything until well mixed and the papaya is wilted slightly.
Plate and garnish with pumpkin seeds. Enjoy!

What is Pla Ra and Where to Find it?

Pla ra (or padaek in Lao) is a fermented fish sauce. But unlike regular fish sauce (nam pla) which is also fermented, it is made from freshwater fish rather than anchovies. Pla ra can be made from a variety of fish, but gourami is a common one. It is thicker, funkier and absolutely packed with umami.

Unlike regular fish sauce which is a commercial product that most people buy, pla ra is an ingredient many people still make still at home, though nowadays you can also buy it. But because it’s historically a homemade item, the flavour of different pla ra varies greatly depending on the recipe used. Some people add various herbs such as lemongrass and makrut lime leaves, others add pineapple juice or even pandan leaves.

Where to buy pla ra? You can find pla ra wherever you find your Thai ingredients. Most of the time it'll be available at Asian grocery stores that carry a good amount of Southeast Asian ingredients. You can also buy it online; here's the brand I use and like and it is a good beginner pla ra that isn't overly funky and is well seasoned (not sponsored, but the company did send the product for me to try).

When shopping, the labelling can often be confusing as it often is labelled simply as "fish sauce." So make sure the liquid inside is cloudy and thick, and the colour can vary from grey to brown. Ingredients should include fish, salt, and some seasonings, and it may also contain herbs, rice bran or some kind of rice product.

Note: The Vietnamese also have a similar product called mắm nêm, which is available at some Asian markets, and you can use it in place of pla ra *in theory.* However, I don't have much experience with it and don't know the extent to which their flavours can vary between brands. So if possible I would stick to Thai brands to ensure the right flavours.

**Tip for buying pla ra:**

I prefer the more modern Thai brands of pla ra such as Ling Tue Krok (which I use), Zab Mike or E Pim. You can identify these by their more modern branding and a darker brown colour. These are good for pla ra beginners as they are less funky and are well seasoned. The more traditional recipes, which tend to be a lighter grey-ish colour, can be a bit intense if you’re not used to it.

Substituting Green Papaya in Som Tum

Green papaya can be hard to find and in some places they can be expensive. But the good news is you can make som tum using a number of vegetables that are firm, crunchy, and have a relatively neutral flavour. Here are some options:

Kohlrabi. This is probably the best sub in terms of colour, flavour, and ease of use. Simply peel the head and julienne it into sticks. The flavour is similar to broccoli stems.
Broccoli stems. Now you have a reason to buy broccoli with the giant stem attached! Before you julienne, peel off the tougher skin on the bottom part of the stem, but once you get close to the crown the skin is thin enough that it doesn't need to be peeled.
Premade broccoli slaw mix. If you can find bagged julienne broccoli slaw mix, which is made from broccoli stems, this is a convenient option.
Cabbage. The flavour will change, and taste quite distinctly of cabbage, but it is still a delicious salad. I even have a purple cabbage som tum in my cookbook SABAI: Simple Weeknight Thai Recipes.
Cucumber. In Thailand we make tum tang gwa which is som tum made from cucumber and it's super tasty; and I also have a recipe for a corn and cucumber som tum. If working with an English cucumber, you can remove the seeds to make it less watery, but if using smaller cucumbers the seeds can be left in.

Advance Prep Tips

You can actually make som tum up to an hour ahead of serving time and it'll hold up quite well if you wrap and put it in the fridge. If you want to get ahead of the prep, here are things you can do.

Julienne the papaya and carrots up to a few days ahead, and keep it in a sealed container in the fridge.
Make the dressing ahead of time (garlic, chilies, and all the seasonings) and keep in the fridge for up to 2 days. When ready to use, pound the long beans and tomatoes, then add in the dressing and the papaya.

All-Purpose Thai Salad Dressing: Yum Anything!

October 11, 2024 by Pailin Chongchitnant Leave a Comment

This is one of the most useful recipes you will ever learn as a Thai food lover: an all-purpose Thai salad dressing, or nam yum in Thai. As you know I am all about teaching you the foundations so that you can cook Thai food on your own without relying on recipes, and this is a great start because once you learn the dressing, you can get creative with the actual salad.

a bowl of Thai salad dressing with a spoon in it, with garlic cilantro and chilies in the background.

With this dressing you can literally make hundreds of kinds of “yum,” and yum is a category of Thai salads that is the most varied because you can yum just about anything; and yes, in Thai yum is a verb :).

So I’m going to show you the basic yum dressing, as well as a few ways to jazz it up so things don't get boring!

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What is a Thai "Yum"?

a bowl of glass noodle salad with shrimp, with a fork and spoon holding up some noodles. — *Yum Woon Sen* is a classic Thai *yum* made from glass noodles.

In Thai cuisine, a yum is a type of Thai salad that uses a dressing made from fish sauce, lime juice, sugar and chilies. It's sour and spicy, and well balanced with a little sweetness and a good dose of umami; which is why everyone loves a yum and it's an important part of a Thai meal.

You can make a yum from just about any ingredients, which is why it's the most common type of salad in Thailand, but the dressing remains more or less the same, with a few variations. This makes it easy because with just one dressing, you can make so many salads!

But before you think, wait, doesn't that make all my salads taste the same? Not at all! Unlike Western style salads where the identity of the salad is tied to the dressing (caesar salad = caesar dressing), the identity of Thai salads are in the main ingredients used. The dressing is there to season and give it that bright, fresh flavours that we enjoy as a balancer of richer dishes in a meal. It's kind of like sandwiches, you can keep the same bread and condiments, but by changing the meat, you change the whole sandwich!

Most of the common yum we eat in Thailand are centered around a protein main ingredient, such as this yum neua yang (grilled steak salad) or this yum tuna (tuna salad). However, yum can also be made with noodles or vegetables as the main ingredient, such as this glass noodle salad or wing bean salad.

Imitating a Yum Shop in Thailand

a thai salad being composed in a mixing bowl

This recipe was actually inspired by a video I saw of a raan yum or a yum shop in Thailand. Typically a yum shop is a stall in the market, but it can also be a restaurant, and it’s a bit like a salad bar - they have a bunch of ingredients for you to choose from, you tell them what you want, and they mix it up for you with their yum dressing.

But unlike western salad bars with a ton of different dressings on offer, the yum shop would have just 1 or 2 dressings. Definitely they’ll have The classic yum dressing, and maybe they’ll have 1 or 2 of the jazzed up versions that I'll show you below. Or perhaps they have only the basic dressing but with two different spice levels. But that’s it. This goes to show you the magic of the yum dressing, it works with everything!

Ingredients and Notes

The ingredients you need for a Thai yum salad dressing are super simple. Here are some important notes about them, and for amounts, see the full recipe card below.

Thai red chilies. You'll be hard pressed to find a Thai salad that is not spicy, so chilies are an important component. If your heat tolerance is low though, either use milder chilies if you can find them, or scrape the seeds and pith out of your chilies to reduce the heat instead of using fewer chilies. That way you'll keep the chili flavour!
Garlic. This is actually optional but I find it does add a flavour that I like; and if you love garlic, you'd love it too.
CIlantro roots or stems. Also optional, but if you already have some, I recommend adding it for a more complex flavour.
Fish sauce. It is important to use good quality fish sauce for this as it is a main flavour. See this post for how to choose good quality fish sauce here.
Lime juice. Use freshly squeezed lime juice for the best flavour here, no bottled lime juice!
Palm sugar. Palm sugar adds not only sweetness but a lovely flavour to yum dressing, if you don't have it, light brown sugar can work. You can also try to change it up and use honey or even maple syrup! Learn more about palm sugar here.

How to Make a Basic Thai Salad Dressing

Here's a bird's eye view of the process, for the full instructions, see the recipe card below.

process shots for making Thai salad dressing steps 1-4.

Pound garlic, chilies, and cilantro stems into a paste. (If you don't have a mortar and pestle, alternative methods are in the recipe card.)
Add the palm sugar and pound until it is dissolved into a paste.
Add the fish sauce and lime juice; stir to mix.
It's now ready to use!

Variations: 3 Ways to Jazz Up Your Yum Dressing

Though the basic dressing works on everything, sometimes you might want to try something a little different. Here are 3 common ways we change up the basic dressing:

Jazz #1: Replace some of the palm sugar with Thai chili paste.

Thai chili paste being spooned into a mortar

The basic dressing is quite light, so if you want a richer dressing, adding Thai chili paste is the way to go. Aside from richness, it also adds a lovely and a unique flavour. You can add more or less Thai chili paste, but remember that chili paste is sweet, so the more you add, the less sugar you need. Different brands of chili pastes are not equally sweet, so some tasting and adjusting is needed here.

Jazz #2: In addition to the chili paste, you can also add coconut milk.

This makes for a creamier dressing with a wonderful coconut flavour. Note that coconut milk is typically added in addition to chili paste, although you can try adding only coconut milk to the basic dressing if you wish - I don't think it would be bad!

Jazz #3: For those who loves funky flavours, replace some of the fish sauce with pla ra or shrimp paste.

pla ra being squirted into a mortar with a tub of open shrimp paste on the side.

Pla ra is a type of fermented fish sauce that's different from your regular fish sauce in that it is made from freshwater fish instead of anchovies, and it is much thicker as it has a lot of the fish bits dissolved into the sauce. It has a funky flavour that some people cannot live without, and it's packed with umami. I love a pla ra dressing because it feels more full-bodied. You can add as much or as little as you want depending on the level of funk you desire, but the more you use, the less fish sauce you'll need as they are both salty.

Fermented shrimp paste (gapi) is also a salty, funky ingredient, but it has a very different aroma. I personally prefer a pla ra dressing than one made with shrimp paste, but it is here for you as an option. Though if you've have never had shrimp paste before, putting it into a salad is not how I would suggest trying it the first time! I'd probably go with shrimp paste fried rice as a first.

You can substitute plara for fish sauce at a 1:1 ratio. For shrimp paste, I would add just 1 teaspoon to the basic dressing, and reduce fish sauce to 1 ½ Tablespoons. Tasting and adjusting is important here once again as different brands are not equally salty.

*This is the plara I like (not sponsored) but you can also get this pla ra from Amazon which I've never had but heard good things about it. Rule of thumb for buying pla ra: modern brands with herbs and seasonings added tend to be more beginner-friendly. If the packaging looks old school and very "authentic," and the ingredients look simple, it tends to be quite intense and these must be used with caution!

What To Put into A Thai Salad?

You've got the dressing, now what do you put in the salad? First of all, no salad greens. Thai salads, as you're about to see, are all about protein and noodles, and the veggies play a minor role; and even then, no leafy greens.

Let’s go through some of the most common yum ingredients to give you some ideas of what you can use - and I’ve divided them into 3 categories, the main ingredient, the veggies, and the herbs and toppings.

Main Thai Salad Ingredients

Most Thai salads are centered around a protein. Any kind of protein will work, but here are some options:

a spread of main ingredient options for a thai salad.

Cooked seafood: shrimp, squid, fish, shellfish, you name it. Most of the time these are simply blanched in water until cooked, but you can also pan fry or even deep fry them.
Raw seafood: Raw seafood goes very well with this kind of dressing! Any sashimi grade fish works, but in Thailand we also often eat raw shrimp and raw shellfish. Make sure the seafood you're using is safe to eat raw. Also see my salmon sashimi salad.
Cooked meat - Cooked chicken, thinly sliced steak, pork chops...this is a great way to use up any leftover meats! Rotisserie chicken from the supermarket, shredded up and tossed in a yum dressing is a great inexpensive meal idea!
Processed meats - Asian meatballs, Vietnamese ham, and hot dogs are all commonly added to Thai salads. This is a really convenient option.
Eggs - Crispy fried egg salad or yum kai dao is a classic Thai yum that is to die for. But you can also make boiled eggs salad, or even salted duck eggs salad.
Noodles - Glass noodles, as in yum woon sen, and instant noodles as in yum mama are the most common. But you can also make yum kanom jeen which uses Vietnamese style rice vermicelli
Ground pork or chicken - this is actually more of a supplement protein we like to add when the main ingredient is not meat. So when the main ingredient is eggs, noodles, or even seafood, a little ground pork is nice for that extra flavour and texture. Simply cook ground pork in a dry pan until it's all broken up and cooked through.

Veggies

Veggies play a secondary but important role in a Thai salad. While they're rarely the star, the add freshness and crunch to the salad. Here are some common options:

Onion
Tomatoes
Chinese or regular celery
Carrots
Sweet corn
Cucumber
Chinese broccoli stems, blanched

Sometimes the veggies play a bit more of a major role, but even these situations, protein is usually still added to supplement, such as in the classic wing bean salad.

Herbs and Toppings

Herbs and topping options for thai salads

Herbs and toppings seem like minor flourishes, but they can really add to the flavour and complexity of your salad. Pick any of the following:

Cilantro
Green onions (cilantro and green onions are added to almost all Thai salads as default herbs.)
Lemongrass, thinly sliced
Mint
Shallots
Roasted peanuts
Roasted cashews
Fried Shallots, store bought or use my homemade crispy fried shallots recipe.

Storage and Advance Prep

If you want to have Thai salads regularly, you may want to make a bigger batch of this dressing and keep it for multiple uses. But here's what you need to know:

You can keep the yum dressing in your fridge for up to a week. Beyond one week, it'll still be good to eat because with so much chilies, lime and salt (all have preservative qualities), it would take a long time to spoil. BUT the flavour of the lime juice is best when it is freshly made, so I try not to keep it for too long.

Can you freeze the dressing? Yes, and it will prolong the flavour of the lime juice. But I have to note that though I haven't personally done it, my guess is that it won't freeze solid because of so much salt in the dressing. This is fine, and makes it easier to use even, but just in case you were thinking about making ice cubes out of them...that may not work. But let me know how it goes if you try it!

If you want to make a large batch to freeze, you can also omit the garlic and cilantro stems, as these fresh ingredients also shorten the shelf life of the dressing. You can add them when you make the salad.

Moo Deng Recipe - Thai Bouncy Pork Meatballs

September 29, 2024 by Pailin Chongchitnant 1 Comment

Who would've thought that one day an adorable Thai baby hippo named Moo Deng would become a global sensation? But here we are. As you may know, moo deng is actually the name of a Thai food, so I thought I'd share my moo deng recipe because it's an easy, tasty and versatile pork meatballs that you can add to so many dishes.

a bowl of moo deng meatballs with 2 chilies and a plant in the background

What is moo deng?

Moo means pork, and deng means bouncy, and it refers to a kind of pork bouncy pork meatballs that we put in various dishes, typically noodle soups, including the viral tom yum instant noodles, pictured below. Sometimes, the pork is formed into patties instead of balls.

Some non-Thai news outlets have been incorrectly reporting that moo deng means "bouncing pig," which I suppose is correct on paper, but not in practice. It's a classic case of "lost in translation" because in Thai, moo means both pork and pig (the same way that "chicken" refers to both the animal and the meat). But moo deng is a food!

Ingredients and Notes

Here are ingredients you'll need for moo deng and some important notes about them. It's super simple! For amounts, see the full recipe card below

White peppercorns
Garlic
Ground pork, preferably not lean for the best texture.
Soy sauce, use Thai soy sauce for the authentic flavour, but without it, other kinds of soy sauce is also fine.
Fish sauce. See this post on choosing good quality fish sauce.
Sugar
A small ice cube, optional.
Food processor. Ideally, you'll also need a food processor for the right texture and to get that bounciness, though a small one is fine. If you don't have one, you can still make it and it'll be tasty, but the texture will be more coarse and it won't be bouncy.

How to Make Moo Deng

Here's a bird's eye view of how to make moo deng. Like any other meatballs, you can make these ahead of time and freeze!

Pound the garlic and pepper into a paste (not shown). Add the pork, the garlic paste, soy sauce, fish sauce, sugar and a small ice cube into a food processor.
Process the pork into a smooth-ish paste - the smoother it is the bouncier the meatballs will be. Without a food processor just knead all ingredients well together well with your hand.
Roll them into little balls with gloved hands. Without gloves, wetting your hands will prevent the pork from sticking to your hands.
Cook them in boiling water for about 2 minutes or until cooked through. Fish them out, and they're now ready to be added to any noodle soup or any dish you want, or you can freeze them for another day.

Pro Tip: Save the Cooking Water.

After cooking the meatballs, the cooking water is also going to have lots of flavour in it, and it can be used as a base for many Thai soups, especially noodle soups. So if you're making moo deng for noodle soups, definitely keep this water for your soup. And for more ideas, here are my Thai soup recipes.

Storage and Advance Prep

Moo deng is a great thing to have in your fridge/freezer as they make for easy and delicious protein for a weeknight meal. Here are a few options for prepping moo deng ahead of time.

Cook the moo deng off and then freeze them fully cooked. Then simply boil them for a few minutes to reheat and add to your meal.
Make the pork mixture, roll them into balls, and then freeze them raw. If you don't have time to cook them before freezing, you can freeze them raw, but this is a little more work as you'll need to freeze them on a tray without them touching, then consolidated the frozen meatballs into a container. When ready to cook, you can thaw them first or boil them directly from frozen.
Make the pork mixture in advance and keep in the fridge for a few days. If you don't have time to roll and cook them, but you want to get ahead a little, you can just mix the meat mixture and keep it in the fridge up to 2 days ahead of time (assuming your ground pork is fresh!). You can freeze the meat mixture, but freeze it in a flat disc so it won't take much time to thaw.

What Dishes Can You Put Moo Deng In?

Moo deng is not a standalone dish, as you can probably tell, though to be honest if you cook them up and serve them with nam jim seafood or sweet chili sauce, it would make a fantastic appetizer! But here are a few dishes you can serve moo deng in.

As per the photo, you can make the viral mama tom yum instant noodles.
They're great in gaeng jued, a staple comforting Thai soup that most families make regularly, especially families with kids!
Any clear broth noodle soup, such as this classic Thai street style noodle soup.
Easy congee, the ultimate breakfast in Asia.
You can go rogue and add them to non-Thai dishes - they'd be great in a pasta!

Explore my Thai soup recipes for more ideas, and really, add them to anything you can imagine!

Moo Deng Recipe - Thai Bouncy Pork Meatballs

Moo deng is not just a baby hippo! It refers to Thai bouncy pork meatballs that we typically add to noodle soups, but you can add them to any dish you want. They're super easy and can be frozen.

5 from 1 vote

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Prep Time 10

Cook Time 15

Course Main Course

Cuisine Thai

Servings servings

Ingredients

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Instructions

Bring a pot of water to a boil for cooking the meatballs. Meanwhile, pound the garlic and peppercorns into a paste in a mortar and pestle. Alternatively, finely grind the pepper and grate or press the garlic into a paste.
¼ teaspoon white peppercorns, 1 clove garlic
Add the ground pork into a food processor and add the pepper and garlic paste, all of the seasonings, and a small ice cube. Blitz until the pork resembles a paste, which should only take 15-20 seconds. It does not have to be super smooth. Scrape down sides as needed.
*If you don't have a food processor, simply knead all meatball ingredients together well with your hand. The texture of the meatball will be rougher, but it'll still be tasty.
9 oz ground pork, 1 tablespoon soy sauce, 1 teaspoon fish sauce, 2 teaspoons sugar, 1 small ice cube
With gloved hands, roll the pork into balls, about ½-inch in diameter. If you don't have gloves, wet your hands to prevent the pork from sticky to your hands.
Once the water is boiling, add the meatballs into the boiling water and cook for 2 minutes or until fully cooked. Remove with a wire skimmer and it's now ready to be added to all kinds of dishes, especially noodle soups!

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Types of Rice Explained: Jasmine vs Sushi vs Basmati

September 27, 2024 by Pailin Chongchitnant Leave a Comment

Rice is a foundational ingredient of Thai cuisine, as it is for many other Asian cuisines. And over the years I’ve gotten a lot of questions about different types of rice: jasmine rice, basmati rice, short grain rice. How are they different? When should you use which rice? And do they need to be cooked differently? So in this article I want to demystify all of that and help you make the right rice decision for your next meal!

I’m going to talk about the 3 most common types of rice used in Asia: Japanese short and medium grain rice (aka "sushi rice"), basmati rice, and jasmine rice.

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Video: Sushi, Jasmine and Basmati Rice Explained + How to Cook Them

If you prefer watching to reading, in this video I cover most of what is included in this article, but you may find the visuals of the video more helpful as they more clearly show the differences between the types of rice. The video also includes a demo for how to cook each type properly.

The 3 Types of Rice Most Commonly Eaten in Asia

Let's go through the types of rice we're going to cover here.

First is what most people call "sushi rice." There are many varieties that fall into this category, some are considered short grain and others are considered medium grain. For this article I’ll call it "sushi rice" for simplicity, but know that in addition to Japan, this is also the type of rice that’s also eaten in Korea and parts of China.

raw jasmine rice on a blue tray beside raw sushi rice

Then we have jasmine rice which is the staple rice of Southeast Asia. For our discussion jasmine rice will also represent other varieties of long grain rice that are similar but not technically jasmine. I’ll call these “jasmine adjacents,” which will also include the generic “long grain white rice” that you see in most Western grocery stores.

raw jasmine rice on a blue tray beside raw basmati rice

Finally basmati rice, the longest grain of them all, and this is the rice eaten in the Indian subcontinent and the Middle East. Like the other two this also represents the many other subtypes of basmati rice that also exist.

Thai People Don't Eat Only Jasmine Rice

There's a misconception that Thai people, and Southeast Asians in general, only eat jasmine rice, but this is not true. Thai jasmine rice or hom mali rice is the best, most prized rice of Thailand, and it is our most popular exported rice. But it is also the most expensive, which is why when you go to Thailand and you're eating at an inexpensive street-side restaurant, they're likely not using jasmine rice, but one of the many other varieties of long grain white rice that we have.

Aside from being more fragrant, Thai hom mali rice also tends to be softer and stickier than other adjacent varieties, making it not ideal for fried rice So many restaurants who make fried rice will choose another variety, such as sao hai rice, which is less soft and sticky. Or they may also do a mix of varieties.

a bag of Kirkland Thai Hom Mali rice on the counter

It is worth noting that the word "jasmine rice" is not regulated. So it may say jasmine rice on the bag, but it may not be the prized jasmine hom mali rice Thailand is known for. So if you want real hom mali rice, look for the green round logo at the top of the bag in the picture above This is the government seal certifying that the rice is genuine hom mali. Now, the logo has also been known to be faked, so go with a reputable brand if you can (Royal Umbrella, Kirkland, or 3 Ladies, for example.)

Appearance, Taste, and Texture Comparison

Sushi Rice

Sushi rice grains are short and chubby when compared to the other two rices, and the key feature here is that when cooked it is quite sticky. So when I try to pick it up with my hand, it sticks to my hand AND the grains stick to each other very well.

This is why it’s great for making sushi or kimbap where you want the rice to stick together - and this is why cultures that eat this kind of rice can eat it with chopsticks.

The texture, when cooked properly, is also a little bit chewy because it’s more dense than long grain rice. It is a very satisfying, toothsome texture.

Basmati Rice

On the other end of the spectrum, we’ve got basmati rice which are not sticky at all. If I pick it up with my fingers they won’t stick to my fingers AND won’t stick to each other.

The grains are very long and skinny, and this becomes even more obvious after you cook them because the grains get significantly longer but not much wider.

The texture is not chewy at all. It is tender, but there’s also a brittleness or a snappiness to it when you bite into the grains. Because they don’t stick together at all, the mouthfeel of basmati rice tends to feel a little bit drier, and this is why it is often cooked with added fat such as butter or oil.

Jasmine Rice

And in between these two extremes is jasmine rice and its adjacents. The grains are shorter and fatter than basmati, but longer and skinnier than sushi rice. It sticks together better than basmati, but not as much as sushi rice. The texture is not chewy, but compared to basmati it is softer and cushier, with a fluffier texture - though some non-jasmine varieties, such as the generic long grain white rice at Western stores, tend to be less soft. The mouthfeel of jasmine rice also feels quite moist compared to basmati and short grain.

Important: Sushi rice is NOT sticky rice.

A lot of people call sushi rice "sticky rice" because, for all intents and purposes, it IS pretty sticky. But it is not true "sticky rice". REAL sticky rice is wayyyyy stickier than this and it is technically called glutinous rice. Glutinous rice comes in both short AND long grain; the short grain is what the Japanese call mochigome or “mochi rice”, and the long grain is what Thai people call khao niew which literally means “chewy rice”.

If you want to dig deeper into sticky rice see my post on sticky rice 101, but for now just know that they cannot be used or cooked in the same way as their non-glutinous counterparts.

Aroma Comparison

There is also big a difference in the way these types of rice smell. Most known for its fragrance is Thai jasmine rice. The reason it is called jasmine rice is because of its beautiful floral aroma similar to jasmine flower. In Thai jasmine rice is called "hom mali" rice which means "fragrant of jasmine flowers." You can smell this scent even before you cook the rice!

Basmati rice is also fragrant, though the aroma is different from jasmine rice. I’d describe it as having a grassier aroma, whereas jasmine is more floral.

Sushi rice is not as fragrant as the other two. It does have that smell you associate with rice in general, but it isn't distinctly aromatic. That was one thing I immediately noticed the first time I cooked sushi rice after a lifetime of cooking jasmine!

What About Brown Rice?

a plate of brown rice with rice on a spoon

So where does brown rice fit into all this? Brown rice is not another type of rice, it's just processed differently. All white rice has a brown version because white rice is simply brown rice with the bran removed.

So brown rice is going to be more fibrous, and chewier than their white counterpart, but the chew is coming from the brown bran on the outside, and not the rice on the inside. You can cook brown rice using the same method as white rice, but you’ll need a little more water and a little more time because it takes more time for the water to penetrate through the bran.

Here’s my hot tip: If you don’t like brown rice because you think it tastes like chewy twigs, try brown Thai jasmine rice; meaning real hom mali rice. It is the best tasting, softest brown rice I’ve had, and the jasmine aroma will counteract any twiggy flavour from the bran.

How to Cook Different Types of Rice

The good news is that even though they are very different, you can actually cook all 3 types of rice using this standard method of cooking rice most common in Asia. It's the simplest, it's the same method that electric rice cookers use, and I think it yields the best results.

BUT you will need different amounts of water to match the rice you're cooking, as outlined below. There are other factors that can affect how much water you need, and we’ll talk more about that in a bit, but the type of rice is by far the biggest determinant.

If you're using a rice cooker, you still need to add the correct amount of water. The rice cooker is not magic, all it's doing is stopping the cooking when all the water has been absorbed, it cannot fix dry or mushy rice. So here is a guideline for how much water you need for each type of rice.

How Much Water Do You Need To Cook Different Types of Rice?

If you're using the standard stovetop method, OR if you're using a rice cooker, here's the amount of water you need:

For sushi rice (Japanese short grain and medium grain, including US grown brands)

You need a ratio of 1 part rice to 1 part water, by volume.

So 1 cup of rice, 1 cup of water. Whatever kind of cup, coffee cup, rice cup, measuring cup, it doesn't matter, it's all about the ratio. This ratio also seems to be quite stable between brands in my experience, but you can adjust according to your preference.

If you have a Japanese rice cooker like a Zojirushi, and you’re using the rice cup that comes with the cooker to measure your rice, you’ll notice that this ratio of water corresponds to the “white rice” line in the rice cooker, so you can go with that line to simplify. By extension, if you're cooking jasmine or basmati rice in a Japanese rice cooker, you cannot use those water lines.

For jasmine rice and its adjacents.

You need a ratio of 1 part rice to 1¼ to 1½ parts water, depending on the variety, brand, and your preference.

If your rice cooker comes from a country that eats primarily jasmine and long grain white rice, including Thailand, Hong Kong, even US and Canada, AND if you’re using the measuring cup that came with the rice cooker to measure, you’ll notice that the water lines in these rice cooker corresponds to a ratio of 1 part rice to 1 ½ parts water.

For basmati rice

You need a ratio of 1 part rice to 1 ¾ - 2 parts water, again depending on the variety, brand and your preference.

Useful Fact: What's the Volume of the "Rice Cup?"

rice cup sitting next to a glass measuring cup with ¾ cup of water in it

The measuring cups that come with every rice cooker are equivalent to 180 ml or ¾ cup. Useful to remember if you ever lose the cup! I'm pretty confident that this is consistent across all brands of rice cookers, because I've used many rice cookers in my life, and I have never seen one with a different size cup. (*The Zojirushi provides an additional green cup that's 10 ml smaller, made specifically for Japanese no-rinse rice.)

The benefit of using this rice cup to measure your rice is that you can use the water lines in the rice cooker to measure the water, but ONLY IF you're using the type of rice that matches the nationality of the rice cooker. Which means...

The water lines in a Japanese rice cookers are made for Japanese rice, so it corresponds to a 1:1 rice to water ratio. And the water lines in most N. American rice cookers are made for long grain white rice (jasmine and adjacents) and it corresponds to a 1:1 ½ rice to water ratio. Do Indian rice cookers have basmati-specific water lines? Probably? Though I've never seen an Indian rice cooker before so I can't say for sure!

Other factors affecting the amount of water needed to cook rice

The ratio of water I provided is just a guideline, as there are other factors that can affect the amount of water needed, beyond the type of rice.

The brand of rice. Even though you’re cooking the same type of rice, the specific plant varieties can be different between brands. AND the processing can most certainly be different. Rice has to be dried before it’s milled and packaged, and how LONG the rice was dried will affect how much water is required to rehydrate it in the cooking process.
So if you’re working with a new brand of rice, be aware that it may require a different amount of water than you're used to.
Evaporation during cooking. How much water you add is one thing, but how much is lost during cooking is another. This depends on how high your heat is, how wide or narrow your pot is, how tight fitting your lid is, etc. Some people leave the pot uncovered in the beginning in order to see if the rice is boiling, so they’ll lose more water that way. All these things are slightly different for everyone.
Your preference. Some people like rice that is firmer and dryer, others prefer it softer. I always find the rice at my parents' house too soft, but that’s how they like it, and that's okay! Also, if you're going to use the rice for fried rice, you may want to add slightly less water.

Does the 1-Knuckle Rule Work?

Some of you might have been taught to cook rice by adding enough water so that it is “1 knuckle” above the rice, specifically the first knuckle of your index finger. Does this method work?

Well, it CAN work, but not always.

If you use the 1-knuckle rule, the rice to water ratio will be roughly equivalent to 1 : 1 ½ IF you're cooking at least 2 rice-cups of rice (1.5 measuring cups). So this is why it generally works for jasmine rice and its long grain white rice adjacents. And if you talk to people who follow the 1-knuckle rule, you’ll find that they are usually cooking this type of rice and cooking enough to feed a family. (I'm looking at you, my East Asian friends.)

And because jasmine rice is generally quite forgiving, meaning you can add a little more or a little less water and still have decent rice, the 1-knuckle rule seems to work for a lot of people despite different finger lengths.

But there are a few situations where the 1-knuckle rule does not work:

If you’re using Japanese short/medium grain rice, basmati rice, or another kind of rice that takes a different ratio of water, it won't work.
Your rice pot is not straight sided. If the pot has sloped or curved sides, like the pot of my Zojirushi rice cooker, it won't work.
If your rice happens to be new crop, the 1-knuckle rule might produce slightly too-wet rice.
If you're cooking a tiny bit of rice, i.e. 1 rice-cup (¾ measuring cup) or less, it will not work. These days I often cook only half a rice-cup at a time because it's the perfect amount for my son's lunch box, and using 1-knuckle would mean way too much water.
This is obvious but it must be said: if you have unusually long or short knuckle!

Which Type of Rice Should You Use For Which Dish?

This is a important aspect of cooking with rice. You could cook the perfect rice, but if it's the wrong rice for the job, it won't be a perfect meal. We now know that there are huge differences between types of rice, so it should go without saying that they are NOT interchangeable.

Here’s my rule of thumb: You should always serve the rice that matches the cuisine. If you’re making japanese food, use Japanese rice. If you’re cooking Thai food, use jasmine rice. Indian food, basmati rice, etc.

Each country’s cuisine has been designed to pair with the rice that is local to their country. The food was not developed independent of the rice.

So if you mix and match, sometimes it might be okay, but other times it’s not. The extreme example is if you try to make sushi using basmati rice. Basmati rice will not hold together. But a more subtle example is if you try to eat a Thai green curry with basmati rice. Thai green curry, and most other Thai curries, are very thin and soupy, and if you poured it over basmati rice which doesn’t stick together at all, the rice will just turn into a soupy mess. But Thai rice with stick together enough.

Come Down the Rice Rabbit Hole!

If you're interested in learning about Thai rice, there is SO much more you can learn. So here are just a few more posts about rice, and if you're ready to get cooking, here are all of my rice-based recipes!

Classic Thai Noodle Soup - Street Style

August 23, 2024 by Pailin Chongchitnant 8 Comments

Noodle soup or guay tiew nam ก๋วยเตี๋ยวน้ำ, is one of the poster children of Thai street food. No matter where you are in the country, you can find a shop selling some type of noodle soup near you. But this one, with clear pork broth and Asian style meatballs, is what I consider the "OG," the basic, the margherita pizza of pizzas. It's the simplest and easiest of noodle soups, and the ultimate comfort food. Make the stock in advance, and it's quick enough to put together for a weeknight meal.

If you're a fan of Vietnamese pho, you're going to love this one!

A bowl of noodle soup with fish cakes with a lime wedge and condiments on the side

What is a "Classic" Thai Noodle Soup?

There are many, many different kinds of noodle soups in Thailand, ranging from the famous and flavourful boat noodles, the unique pink yentafo, and the rich curry noodle soup khao soi. But if you take away all of the particular spices and sauces and toppings used in other more elaborate noodle soups, this classic comforting noodle soup is what we end up with.

In Thai we call this guay tiew look chin, or noodles with meatballs, but usually you'd also specify what kind of meatballs. So here we're using fish balls and fish cakes, so it's guay tiew look chin pla. If using pork balls, another very common version, it is guay tiew look chin moo.

Fish balls and pork balls are the two most common types of meatballs used for this dish in Thailand, but you can definitely use chicken or beef meatballs instead, or sub any other kind of protein, more on this below.

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. For amounts, see the the full recipe card below. Don't be deterred by the list of ingredients! May of the ones listed are optional but I want to give you the whole range of possiblities, and the basics that you really need are not that many!

ingredients for classic Thai noodle soup with fish cakes

For the Pork Stock (or chicken stock)

There are times when store bought stocks are totally fine, and this is not one of them. The pork stock is the foundation of the soup, and it really needs to be made Thai style to have the right flavour and aromatics. If you don't eat pork, you can substitute chicken bones.

Pork neck bones or back bones, I prefer neck bones because it has more meat which you can either save for another dish of simply top the noodle soup with it. Sub chicken bones if you don’t eat pork.
Daikon. I used to think that daikon was an optional stock aromatic, but after having made stocks with and without daikon, I now believe it is essential. It makes the stock so sweet and flavourful, and is a must have in Thailand for stocks.
Garlic.
Onion. Onion is not actually added to stocks in Thailand, but I love the added sweetness that it gives, and don't we always have an onion around the house anyway? 🙂
Cilantro roots, or cilantro stems, smashed gently to bruise.

For the Broth

Good Thai style pork stock from above.
Soy sauce.
Fish sauce. See my post on how to choose good fish sauce here.
Sugar.
Ground white pepper, to taste

Noodle Soup Components

Noodles of your choice. The noodle soups vendors will always offer several noodle options. You can choose whichever you prefer, and I've listed them all, along with cooking instructions below.
Asian style fish cakes/fish balls, or other types of Asian style meatballs of your choice. You can buy fish cakes at any Asian grocery stores, either fresh in the seafood counter or frozen. There are many flavours, and you can use anything you like, but try to stick with ones with fewer ingredients as they tend to be of higher quality.
Other protein options: Because the soup is quite plain, I encourage you to use protein that is flavourful such as: the meat you picked off from the bones after making the pork stock tossed with some soy sauce and pepper, chopped leftover meats that is flavourful like a good steak or roast chicken, thinly sliced marinated pork or chicken, or ground pork cooked with some soy sauce.
Bean sprouts.
Fried garlic and garlic oil. Really important toppings for Thai noodle soup! You simply need to fry some chopped garlic on low heat until golden, but you can see the full recipe for fried garlic here.
Chopped cilantro and/or green onions for garnish
Optional: "tang chai" preserved cabbage bits. These are little bits of crunchy salted cabbage that we often add to our noodle soups. You can see them at the end of the video, but they are totally optional.

Optional Tableside Condiments:

Thai people always provide extra condiments for noodle soup so people can make it taste exactly how you want it. You can also make it “tom yum style” which is a hot and sour version (more on this below).

Chili vinegar, the basic version is simpley chopped chilies and white vinegar. You can also blend the chilies and the vinegar together. Read more about this on my chili vinegar post.
Fish sauce, if you want to soup to be more salty.
Sugar.
Roasted chili flakes, or any kind of spicy chili powder if you want to make it spicy. this is also needed for the tom yum style. You can buy or easily make your own roasted chili flakes.
Lime, only for tom yum style, more about tom yum style below.

How to Make Classic Thai Noodle Soup

Here's a bird's eye view of the process. The full instructions are in the recipe card below, and if this is your first time, I highly recommend watching the video tutorial to ensure success!

Process shots for making thai noodle soup steps 1-4

Simmer pork neck bones in water for about 30 minutes, then skim off the scum.
Add the daikon, onion, garlic, cilantro roots/stems, and white pepper and simmer for another hour, at minimum.
Remove the pork bones and vegetables; the stock is now ready to use. Once the bones are cool, pick off the meat from the bones and you can season it with some soy sauce and use it to top the noodle soup, or save it for another dish.
If using rice noodles, soak them in room temperature water until they are fully pliable. Timing varies between noodles, more on this below.

Process shots for making thai noodle soup steps

Add soy sauce, fish sauce, sugar and white pepper to the broth and bring to a boil.
Add all of the fish cakes and simmer for about 2 minutes or until the fish cakes are hot. Keep covered until ready to use.
Blanch one portion of the noodles and beansprouts in a noodle strainer or sieve for the required amount of time (varies between noodles). Drain and place into a serving bowl.
Top with the hot broth and fish cakes along with all of the garnishes.

a bowl of noodle soup with condiments on the side

Serve immediately with tableside condiments, if desired, or make it tom yum style (see below).

Noodle Options and Cooking Instructions

At most Thai noodle soup vendors, you will have several noodle options and they all need slightly different preparations below. You can learn more about how to cook rice noodles properly in my post on mastering rice noodles.

noodle options for boat noodles on a baking tray

Rice vermicelli (sen mee) - The smallest of noodles and the quickest to prep. Simply soak them in room temp water for 5-15 mins (timing varies between brands) until they are completely limp, then drain. DO NOT OVERSOAK as these overcook very easily.
To cook, blanch them in boiling water, one portion at a time, for 3 seconds.
Small dry rice noodles (sen lek) - The most classic option. These noodles are 1.5 mm wide when dry. Soak in room temp water for 20-30 minutes or until they turn opaque white and are completely limp - they should have lost all of the kinks - and then drain.
To cook, blanch them in boiling water, one portion at a time, for 5 seconds.
Glass noodles (woon sen) - woonsen is thin, delicate, and has a neutral flavour and is delicious in boat noodles. Soak in room temp water for 10 minutes until softened before cooking.
To cook, boil in hot water for 2 minutes. You can cook all of the glass noodles at once since they take a longer time to cook, then separate into portions immediately after draining.
Fresh wide rice noodles (sen yai) - This is the noodles commonly associated with pad see ew. If cold and stuck together, microwave the noodles until they are hot and soft, so they can be peeled apart without breaking. Separate all the noodles before cooking.
To cook, blanch them one portion at a time for literally 1-2 seconds just to heat them up and wash off the oil that's used to coat them. Do not let them linger in hot water for too long because they're already fully cooked and will quickly turn mushy.
Wonton noodles or egg noodles (bamee) - These vary greatly between brands, so you'll have to change the cooking time according to what you've got.
But if you have thin wonton noodles like the one shown in the pic (fresh and coated in flour), loosen the noodles and boil them in hot water for 1 minute. If you're making many portions, you can cook them all at once and separate them immediately after draining.
Mama Instant Noodles (sen mama) - Mama are the Thai instant noodles and they are super tasty in boat noodles! Buy any flavour of mama since you won't need the seasoning packets, but make sure the noodles are the classic wheat fried noodles as shown in the pic.
Boil the noodles in water for about 1 minute, and you can cook all portions together and separate them after draining.
Medium size rice noodles (not pictured): These are 3mm wide rice noodles, but they are actually not offered in Thailand for noodle soups because they are meant for stir fries. But if these are what you have, soak them in room temp water for 1 hour until fully pliable, then blanch in boiling water for 8 seconds.

Pro Tip: Making it Tom Yum Style

In Thailand, when you go to most noodle soup shops you can order your noodle soup "tom yum" style. This is not to be confused with the famous tom yum soup. In the context of noodle soup, this means that they will make your soup hot and sour with the addition of lime juice and roasted chili flakes, and you can have tom yum style for most types of noodle soups that have a clear broth.

The fully loaded tom yum style also has coarsely ground roasted peanuts and ground pork, but the lime and chilies are the most important. I have a recipe for the fully loaded tom yum noodle soup here if you want to give it a go!

Advance Prep & Storage

The only thing that takes time is the pork stock, everything else is super easy to come together. So I would make the pork stock in advance, and that should be all you need to do.

You can also soak rice noodles in advance, drain, and keep them in the fridge. But do not soak rice vermicelli in advance as I find they tend to become mushy as they sit in the fridge and absorb excess moisture around them.

You can store leftover soup in the fridge for up to 1 week, and you can freeze it of course.

Before you start, if this is your first time, be sure to watch the video tutorial to ensure success!

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Spicy Salmon Sashimi Salad (My Fave Salmon Ever)

August 9, 2024 by Pailin Chongchitnant 14 Comments

During my last trip to Thailand I visited an iconic restaurant called Jeh O Chula to try a viral instant noodle dish, which I then recreated. But while I was there, I tried another one of their signature dishes which blew me away; their raw salmon salad, which instantly became my favourite salmon dish ever. Fresh salmon tossed in a spicy, garlicky, lime dressing...it's incredibly delicious I could have it everyday. Lucky for us, it's very easy to make at home!

a plate of thai salmon salad with mint and lime slices garnish.

What is a Thai Salmon Salad?

In Thai this dish is called yum pla salmon sod (lit.: raw salmon salad), but to be clear this is not a traditional Thai dish (and salmon is not a Thai ingredient!). It's a dish that Jeh O came up with, and this is what they call it on the menu.

"Yum" is a type of Thai salad, so in theory a dish with this name can be any kind of yum that uses salmon as a main ingredient, but in this particular version, salmon is the ONLY main ingredient, and the salad dressing is the classic Thai seafood dipping sauce, nam jim seafood.

The Most Important Component: Nam Jim Seafood

There are really only 2 components to this dish, salmon and dressing, and the success of this dish relies entirely on the dressing (assuming your salmon is fresh). The dressing is in fact a sauce that's extremely important within Thai cuisine called nam jim seafood.

"Nam jim" means dipping sauce, and seafood, well, is seafood. It is the sauce that Thai people dip all kinds of seafood in. In fact, Thai people never do seafood without it, and sometimes we dip non-seafood in it as well (try it with crispy pork belly!)

I have shared a recipe for nam jim seafood before that was an all-purpose dipping sauce, but this recipe is slightly different as it was developed specifically to work in this application. You can, however, use this recipe as an all-purpose seafood sauce as well.

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. For amounts, see the the full recipe card below.

Salmon. You want to buy salmon that is safe for eating raw, so when shopping, ask your fishmonger if it's okay for sashimi. I buy mine (from Sungiven for folks in Vancouver) frozen and specifically labelled as "sashimi salmon." More on this below.
Garlic, you'll need some for the sauce, and if you want, some for garnish. Yes! Garlic for garnish! At Jeh O they put thinly sliced raw garlic on top and I was surprised to find that it actually tastes great together with the salmon. Just make sure you slice it really thin otherwise it'll be overpowering.
Chilies, I use red Thai chilies for this, and feel free to reduce or increase the amount depending on your heat preference.
Cilantro, stems and leaves all together.
Lime juice, fresh only for this recipe!
Fish sauce, read more about choosing good fish sauce here.
Palm sugar, or light brown sugar. Learn more about palm sugar here.
Salt, this is to replace some of the fish sauce to reduce the overall amount of liquid so that the sauce isn't too runny.

Step-By-Step:

Here's a bird's eye view of the process. The full instructions are in the recipe card below, and if this is your first time, I highly recommend watching the video tutorial to ensure success!

process shots for making salmon salad steps 1-4

Blend all sauce ingredients until there are no more big chunks, but there are still some small bits. The amount in the recipe will likely be too small for a jug blender, so a bullet or immersion blender is great for this. Instructions for using a mortar and pestle is also provided in the recipe card.
Cut the salmon first so the pieces are about 2-inches wide, then slice them into ¼-inch thick strips.
Toss the salmon with the dressing.
plate and top with garlic slices, mint leaves, and lime slices for garnish, if desired. Eat it soon or it'll turn into ceviche!

Safety Notes on Working with Raw Salmon

In the video I mentioned that you want "sashimi grade" salmon, but actually, that is not a real grade as determined by any governing body. But I said this to make sure that you stop to question the safety, that you don't just buy any old fish at the supermarket without first checking that it is safe to eat raw. You can read more about raw fish safety in this Serious Eats article, but here's my summary for you.

Fish can be made safe for eating raw by freezing at a very low temperature (much lower than your home freezer so don't try to DIY this) so that any parasites are killed. Farmed salmon is usually free of parasites, but parasites aside, it can still be contaminated with pathogens during the handling and butchering of the fish. So it's important to buy from a supplier who will handle your fish with care and cleanliness, here are some tips for deciding where to buy your raw fish from.

If possible, buy from a vendor who specializes in seafood, rather than a generic grocery store. Not only do fish tend to be fresher from these places, you can talk to the vendors directly to ensure that the fish you're buying is safe for eating raw.
Look around the shop for clues of cleanliness: the vendor should have a shop that is clean, doesn't smell fishy, and staff should practice safe handling practices such as wearing gloves and cleaning work surfaces regularly.
One easy option is to buy sashimi from your trusted Japanese restaurant. It'll be more expensive than buying from a fishmonger, but you'll at least be sure it's safe, and you don't have to cut anything!

And once you bring the fish home, now it's YOUR turn to make sure you handle it with cleanliness and care! Here are some tipes:

Make sure you wash your hands properly, with soap, before handling the fish.
Use a fresh, clean cutting board and knife to cut the fish.
Keep your fish in the fridge until ready to use, and eat it soon after preparing.
To thaw frozen salmon, wrap it in paper towel and allow it to thaw in the fridge overnight. Thawing in the fridge ensures that the fish never reaches "dangerous" temperature (room temp) as it thaws, and the paper towel will help absorb the excess liquid that comes out.

Frequently Asked Questions

Can I make this dish in advance?

You can make the dressing up to a day in advance and keep it in the fridge, but longer than that and the colour will start to dull and the flavour of the lime juice will not be as good.

But don't toss the fish and the sauce together until ready to eat, because once you mix the salmon with the dressing, the acid in the dressing will slowly "cook" the salmon and turn it into ceviche, which will change the texture and colour of the salmon. So ideally, you should eat this dish right away, or at least within 20 minutes of it being made.

Can I substitute another kind of fish or seafood?

Yes, absolutely, as long as you ensure that said seafood is safe to eat raw. I can see this sauce being fantastic with raw scallops, hamachi, or even tuna. The dressing will work well with any kind of seafood because, after all, it is a nam jim seafood! But be sure not to cut the seafood so thin that it will be overwhelmed by the dressing.

What if I have leftovers?

Try not to make more than you can eat as it's not gonna be the same the next day. If you do have leftovers, you can keep it in the fridge and eat it the next day, but you will discover that the salmon looks like it's been cooked; because it has been "cooked" by the acid in the sauce. It will actually still taste fine, but the texture will have firmed up significantly.

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Before you start, if this is your first time, be sure to watch the video tutorial to ensure success!

Viral Tom Yum Instant Noodles (Mama Jeh O)

July 26, 2024 by Pailin Chongchitnant 5 Comments

If you follow the Bangkok food scene you may have heard of a restaurant called Jeh O on Banthadthong Street (aka Jeh O Chula) with lines out the door everyday. What are people lining up for? Instant noodles.

Yes, instant noodles! But it is the most deluxe, most delicious bowl of tom yum instant noodles I have ever had, and it was worth the wait. I wanted to try it specifically so that I can recreate it, and I'm happy to report that my recreation was a success! You can see my experience at Jeh O in Bangkok and watch the recreation process in this video!

How Instant Noodles Went Viral and Became Iconic

"Jeh O" is the name of the auntie chef-owner of this a 60-year-old restaurant that was originally known for khao tom ped, a duck version of this Thai rice soup. Around 2015, Jeh-O's son made a tom yum mama noodle soup for himself (Mama being Thailand's favourite instant noodles). But instead of using just the seasoning powder for the soup, he made creamy tom yum soup from scratch and dressed it with a lot of toppings. He posted it on social media and it looked so impressive that his friends asked him to make it for them.

He served it right in the pot, with lots of toppings, and when he plopped it on the table people said, "Oho!" which is Thai for "wow." So he named the dish "Mama Oho."

When Jeh O consulted her son about how to draw in more customers during the quiet late night hours, he suggested putting his Mama Oho on the menu because mama is a popular late night snack for many Thais.

And people went wild for it. After they announced the new item on social media, lines were forming around the block on day 1. Literally overnight an iconic dish was born. It has been many years, and Mama Oho has stood the test of time and people are still lining up for it today, and I was one of them!

Ingredients and Notes

Here are all the ingredients you'll need, and important notes about them. For amounts, see the full recipe card below.

For the Noodle Soup

Creamy Tom Yum Mama noodles. You can find these at many Asian grocery stores. If this flavour is not available you can also get regular tom yum flavour, but note that creamy tom yum flavour is bigger than other flavours (90 g vs. 55 g), so you'll need to get more packs of the smaller size.
Makrut lime leaves, aka kaffir lime leaves.
Lemongrass, bottom half only as this is the most flavourful part.
Galangal, thinly sliced
Thai chili paste (nam prik pao) aka Thai chili jam. This is an important part of this dish, so there is no substitute! If you can't find it in stores, you can make your own following my Thai chili paste recipe.
Thai chili paste oil. This is the oil that is on top of every jar of Thai chili paste when you buy them. If you're using a half-used jar and there isn't any more oil, you can substitute another chili oil as long as it's doesn't have too-strong flavours of other "irrelevant" spices.
Fish sauce, read about how to choose food fish sauce here.
Fresh lime juice, yes fresh only, no bottled!
Thai chilies, chopped. Put as much or as little as you can tolerate, but the dish as served at Jeh O is about medium spicy.
Pork stock, unsalted (If you're making the meatballs, you can just use the meatball cooking water as your stock). Otherwise see my pork stock recipe here.
Egg whites, which will be mixed into the broth. Keep the yolks for topping.
Evaporated milk. If you can't have dairy, you can substitute coconut milk.

For the Toppings

Mama Oho is not complete without elaborate toppings, this is what makes it WOW! Feel free to pick and choose the toppings here, but I highly recommend the meatballs!

Thai style pork meatballs or what we call moo deng, recipe included beloe.
Crispy pork belly, store bought is fine, or if you're feeling ambitious you can make it using my crispy pork belly recipe
Shrimp, large ones for the same impressive effect. Ideally at least size 21/25.
Squid or crab meat, whichever you prefer, or both!
Sawtooth coriander or cilantro
Lime slices, these are just for show, feel free to omit.
Egg yolks

For the Meatballs (moo deng)

White peppercorns
Garlic
Ground pork, preferably not lean, but lean is fine
Soy sauce
Fish sauce
Sugar
A small ice cube, optional
Food processor, optional. Ideally you'll also need a food processor for the meatballs (small one is fine). If you don't have one, it's ok.

How to Make Mama Tom Yum Noodles - Jeh O Style

Here's a bird's eye view of the process, for the full recipe with complete instructions and ingredient amounts, see the recipe card below.

Pound the garlic and pepper into a paste (not shown). Add the pork, the garlic paste, soy sauce, fish sauce, sugar and a small ice cube into a food processor.
Process the pork into a paste. Without a food processor just knead all ingredients together well with your hand.
Roll them into little balls and cook them in boiling water for about 2 minutes or until cooked through.
Remove the meatballs and, using the same water, blanch the shrimp until fully cooked. If using squid, blanch them in this water too. Keep the water as a base for the soup.

Into a medium pot, add the lemongrass, galangal, lime leaves, fish sauce, lime juice, Thai chilies, chili paste, chili paste oil, and all of the seasoning powder and chili paste packets that came with Mama.
Add the pork stock (or meatball cooking water) and bring to a vigorous boil.
Add the noodles and pour the egg whites on top of the noodles. Keep pushing on the noodles until they start to loosen and try to get all the noodles to be submerged.
Once the noodles are softened (takes only 1 minute) turn off the heat and stir in the evaporated milk. *Noodles are already cooked, they just need to be rehydrated and they'll continue to soften in the hot broth, so do not overcook the noodles!

Immediately pour into a serving bowl and top with toppings. Do this quickly as the noodles will swell up too much if you take too long.
Take a quick photo of this masterpiece, and enjoy immediately!

FAQs

Can I use another brand of instant noodles?

Mama noodles are unlike any other instant noodles, so for the right flavour and texture, you should use Mama Creamy Tom Yum or regular tom yum flavours. If you use other brands, the noodle texture will be very different and you won't have the right seasoning powder, and cooking time will also be different.
However, feel free to take this idea and adapt your own "deluxe" version of your favourite noodles!

Can this be made in advance?

You can make the broth in advance. I would leave out the egg whites, lime juice and evaporated milk, then when ready to serve bring the broth to a boil, cook the noodles and egg whites, and add the lime juice and evaporated milk at the end.

Can leftovers be stored and reheated?

No, the noodles will be all swollen up and gross if you keep them. Don't make anymore than you can eat in one meal. You should also eat them immediately after they're cooked or, again, the noodles will swell.

How to Stir Fry Anything in 5 Simple Steps

June 14, 2024 by Pailin Chongchitnant Leave a Comment

Growing up in Thailand, there was one kind of food that made it to every single dinner in our household: stir fries. That’s because they are fast, easy, and incredibly versatile. Here's the important part: if you know the basic principles of stir frying, you can make a good stir fry with any ingredients you have on hand; and that is what you'll learn in this article. And once you know the basic stir frying technique, you can be creative and have more fun!

The Plan: First we will cover "the structure" of stir fries and some ingredient options, then we will talk through the techniques.

a bowl of green beans and chicken stir fry — Chicken and green beans stir fry with Thai chili paste, a dish I used to demo my stir frying techniques.

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Watch The Video

If you prefer to watch rather than read, most of the information I include in this blog post is also covered in the video, and the technique section will be more easily understood visually via the video!

The Structure of Stir Fries

This is the important mindset shift: once you start thinking about stir fries in terms of its structure instead of seeing different stir fries as different recipes, you can stir fry anything. There are 3 major components to any stir fries:

1. The Nuggets: Proteins and Veggies

"The nuggets" is my term for all the chunky pieces in your stir fry; basically the proteins and the vegetables. Most people are stuck thinking that they need a mix of protein and veggies to make a stir fry, but it doesn’t have to be. It can be an all veggie stir fry like my cabbage fish sauce stir fry, or gailan oyster sauce stir fry - or it can be an all-meat stir fry like my grandma’s garlic shrimp stir fry, or garlic pepper chicken.

For proteins: Chicken, pork, beef, shrimp, fish, tofu, you name it, it’s all stir-fryable. Leftover proteins are great and make it easy cuz it’s already cooked, such as in my black pepper beef recipe where I use leftover cut-up steak.

a variety of meats and seafood, tofu and eggs. — Protein options for stir frying.

For veggies, absolutely anything works. ANYTHING is stir-fryable. Even things you don’t associate with stir fries, like cucumber - which is great in stir fries - and also romaine lettuce!

a bell pepper, cucumber, squash, mushrooms, green beans and cabbage on a tray

Important Tips for Preparing Proteins for Stir Frying

The chewier the protein, the thinner the pieces should be. Pork and beef should always be sliced between ⅛ - ¼ inch (3-5 mm) thick. Chicken can be cut around ½ -inch (1.25 cm) thick. And fish should be kept in big 1-inch chunks at minimum.
Always slice pork and beef against the grain. If you're starting from steaks where the meat grain runs up and down, cut the steak into 1-inch-wide pieces, then turn it on its side so the grain now runs left-to-right - and you can now slice thinly against the grain.
Preventing fish from falling apart. Choose fish that is firmer and thicker, such as salmon and halibut, and cut them into big chunks; at least 1-inch thick. Pre-sear the fish pieces so they are about 80% done, or even 60% if using fish that can be eaten medium such as salmon. Then briefly toss them in at the end just to coat them in the sauce. You can also dredge fish chunks in flour and deep fry them before tossing into stir fries at the end - this is a restaurant trick for preventing fish from falling apart.
Tofu. Use firm, extra firm, or pressed tofu for stir frying. If using pressed tofu, such as the one I used in pad thai, you don't need to fry it as it is very sturdy. If using firm or extra firm, it should be fried or air-fried to prevent crumbling and to create chewiness. You can also use frozen tofu which is sturdy and can absorb sauce better. See this post all about the science of frozen tofu and how to use them in dishes.

1. The Sauce

Once you’ve decided on the big stuff (the nuggets), now we think about the sauce. The main job of the sauce is to bring taste elements into the dish. Note I said taste not flavour. The 5 tastes are: sweet, salty, sour, umami and bitter; although bitter is not really a part of most stir fries so we will leave that out for this discussion. Let’s break these down:

Salty - An element every dish needs

a variety of soy sauces in bottles — Common sauces for stir frying in Thai cuisine.

This is non-negotiable. You NEED something salty in your stir fry (or any dish, really). Some common options are: soy sauces of all kinds, fish sauce, oyster sauce, fermented soybean pastes (Thai taojiew) or miso, shrimp paste, salt, or anything else salty you can think of. You can use just one, like in my cabbage fish sauce stir fry, or a combination of a few which is more common in Asian stir fries.

Sweet - The salt balancer, or the star

sugar, brown sugar, palm sugar, honey, sweet soy sauce and thai chili paste — Sweeteners for stir fries.

Sometimes you'll want the sweetness to be the star of the dish, like in sweet and sour stir fry, but more commonly you want just a liiiiiitttle bit of sweetness to balance the salt, such as the little bit of sugar in my mixed veggies stir fry. Or maybe something in between. It depends on the flavour profile of the dish - and is something you, the chef, have to decide upon.

In terms of ingredients, white sugar is great if you’re using just a small amount, but if sweet is a prominent flavour, then palm sugar, brown sugar, sweet soy sauce, maple syrup, honey, etc. will bring in more complexity. Note that Thai chili paste aka chili jam would also fall into the sweet category, but it’s also bringing in a lot of other great flavours as well, such as in my cashew chicken recipe.

Sour - Maybe you want it, maybe not.

vinegar, tamarind paste, sriracha and a lime

Unlike salty, sour is not a taste that every stir fry needs. Like sweet, it depends on what you’re going for, though it is used much less frequently than sweet.

If you do want an element of sour, you can use vinegar, like in my sweet and sour stir fry, or tamarind paste, like in my tamarind shrimp recipe, or even vinegary hot sauce such as sriracha as in my cucumber chicken stir fry recipe.

Lime juice and lemon juice are less common in stir fries, but if you're gonna add them it’s best to add them at the end as they taste better when they’re not cooked in high heat.

Other Sauce Ingredients

There are other sauce ingredients that don't offer any taste but bring on lots of flavour (remember taste and flavour are not the same thing). Things like sesame oil, coconut milk, or even chicken stock.

Pro Tip: Make sauce in bulk

If you’ve got a favourite stir fry, say cashew chicken, you can make 10x of the cashew chicken sauce and now you won't have to make it from scratch every time. Most stir fry sauces will last indefinitely in the fridge.

Also check out my Universal Stir Fry Sauce that you can make in bulk and use to stir fry anything including fried rice and noodles. This is something I learned working at Thai restaurants where they'd have a vat of this sauce and it goes into almost every stir fry that they make!

3. Aromatics

garlic, shallots, chilies, thai basil, makrut lime leaves, green onion, curry paste. — Some aromatics you can use for stir frying.

You could make a stir fry with just the nuggets and the sauce, but every good stir fry has aromatics. They're what give complexity to the dish. Aromatics include anything you’d call a herb or a spice. This can be as simple as chopped garlic, but you can also add shallots, chilies, black or white pepper, onions, lemongrass, basil, cilantro, or even curry paste. The possibilities here are endless.

The Technique - 5 Steps to Great Stir Fries

Now that we have the structure, let's talk technique. While everything will be written down, this part is better understood visually, so I highly recommend you watch the video tutorial where I show you two different stir fries using recipes that require slightly different treatment.

These steps are not Thai cuisine specific; you can use these techniques with any ingredients from any cuisine. But there are a few other techniques that are unique to other cuisines, or more common to restaurant cooking, that we won’t get into here.

Okay, my basic stir frying technique is done in 5 steps:

Step 1: Cook the meat separately.

I first sear the meat in a hot wok until browning develops on the underside. Then I toss and stir the meat until it's cooked through, then remove from the pan. If your meat is already cooked, like leftover proteins, you can obviously skip this step.

Why cook the meat separately? You don't have to, but I like to do it because it gives me control over meat "doneness". If you add the meat in raw with everything else, how long the meat spends in the pan is tied up with how long other things take to cook, and you might then overcook the meat. You also won't get any browning if you don't sear it separately, and browning is flavour!

Tip: I always ensure the meat is marinated so that the seasoning isn’t just in the sauce around the meat but IN the meat as well. A simple fish sauce or soy sauce marinade is fine.

Step 2: Sauté Non-Delicate Aromatics

In the same pan you used to sear the meat, add more oil if needed, then sauté any aromatics that are not leafy and don't "wilt". That's your garlic, onions, shallots, chilies, curry pastes, etc. Use medium heat at this stage as aromatics can burn easily.

Give the aromatics a couple of minutes to cook and infuse their flavour into the oil, and then the oil will carry the flavour of the aromatics into the rest of the dish. This is why we don’t just throw garlic in midway; the flavour wouldn't have a chance to permeate the whole dish.

If using garlic, once the smallest bits of garlic turn golden, that's your cue for Step 3.

Step 3: Stagger-add vegetables and sauce

stir fy sauce being poured into a wok full of green beans

The longest-cooking veggie goes in now, and give them a good toss in the heat and the oil, then add the sauce (which I always have mixed up in advance so that I only have to add 1 thing). In this example I'm using the sauce from my Chili Paste Stir Fry recipe.

Bell pepper and green beans in a sauce in a wok.

If you’re using different types of vegetables that take different amounts of time to cook, stagger-add them accordingly. For example, if you like bell pepper crisp, add them after the beans are almost done.

kabocha squash in a wok with a lid over it

If a certain vegetable takes a long time to cook, add a splash of water then cover the pan and let it steam. Come back a minute before it's done. If you're not sure how long it takes, keep poking it with a fork every minute or so to check. In this example I'm making the kabocha squash stir fry recipe.

Okay once your veggies are done, we go to Step 4

Step 4: Add the protein back in

Bell pepper and green beans and chicken in a sauce in a wok.

Your pre-cooked protein goes back into the pan to be tossed in the sauce. If your protein is fully cooked and is still hot, it just needs to be tossed for a few seconds. If you are using cold leftover protein from the fridge, be sure to give it enough time to heat through.

If using eggs, they can go in at this step; and let them set a bit before scrambling so that they remain in chunks (best to see this technique in the video).

Step 5: Off the heat and ddd delicate aromatics

a wok with kabocha squash, eggs and thai basil

Now is the time for any leafy aromatics like basil and green onions to go in, and which I add off-heat so they don't wilt too much. For suuuuper delicate herbs that wilt very easily in heat like cilantro, you can even add them after plating. I always add them off-heat because the residual heat is more than enough to wilt the herbs without over-cooking everything else.

And that is how you stir fry anything!

What about fried rice?

Fried rice is also a kind of stir fry, or what Thai people call a pad. Generally, the same steps still apply, with a few modifications:

Treat rice like vegetables. Add them in at step 3, after aromatics but before the sauce. The sauce should be drizzled over the rice as the liquid from the sauce will help the rice grains separate.
If adding eggs to fried rice, add the eggs in after the aromatics and before the rice. Scramble the eggs and then add the rice.
Allow the rice to toast. For good fried rice, you want the rice to toast and brown slightly to develop a deeper flavour. After the rice is well mixed with the sauce, let it sit undisturbed over high heat for 15-20 seconds to allow the rice to brown, then flip and repeat a few more times. Timing for how long to let the rice sit each time will depend on the strength of your stove, so a bit of trial and error is required.

What about noodle stir fries?

Noodle stir fries are harder to generalize because different kinds of noodles require different techniques. Step 1 (meat) and Step 2 (aromatics) are gonna be consistent, but from that point onward it kind of depends which noodles you're using.

My advice is to learn how to work with each kind of noodle separately. So if you want to learn how to stir fry fresh rice noodles, start by learning a pad see ew recipe, or for dry rice noodles learn an easy pad thai recipe, or for egg noodles, learn my mie goreng recipe.

Once you’ve mastered that, you can start generalizing the technique and change out ingredients. Keeping in mind of course that different ingredients may require different treatments, so you gotta use some critical thinking here.

FAQ: The Best Cookware for Stir Frying

If you want to stir fry with any regularity at all, I suggest you get a wok, and it'll change your stir frying life.

Why wok? Because with a wok you can actually STIR and toss to your heart's content without worrying about things jumping out. Yes, you can stir fry with a large skillet, but it's so much more difficult to try to toss, flip, and stir without having things escape the pan.

If you need to use a skillet, make sure it is LARGE (12-inch at least) and I recommend you practice the "pan toss" - i.e. flipping things in a skillet without utensils - because that will allow you to toss and mix things more quickly and efficiently.

But...what kind of wok?

The best kind of wok is a whole other discussion, and it really depends on your specific needs. If you are a casual stir-fryer who just wants to stir fry with ease and convenience, Korean, flat-bottom, nonstick woks are a great, low-maintenance option. They also come in a few sizes to match your storage needs. That's what I use at home often where convenience is a priority. You can get them at most large Asian grocery stores, and definitely at H-Mart.

If you want to get serious with stir fries, and you want to get that smoky wok char and use max-high heat, you'll want to get yourself a carbon steel wok. It comes with some special maintenance however and are generally pretty big if you only have limited space.

For further discussion:

WATCH: My video about the best wok to buy

WATCH: My video about how to care for a carbon steel wok.

Thai Mango Sticky Rice Recipe

May 16, 2024 by Pailin Chongchitnant 34 Comments

Mango sticky rice is the most famous Thai dessert, and for good reason! If you never thought fruit and rice would go together, this will blow your mind. Sweet sticky rice pairs unexpectedly well with sweet and juicy fresh mangoes. It's loved the world over, and is arguably the Thai national dessert.

The classic version of mango and sticky rice uses white sticky rice, but nowadays you can find it with other colours of rice based on natural dyes. In this post I'll show you how to make both the classic white and all the different colours you see here!

a plate of mango with 7 colours of sticky rice with mung beans on top.

What is Mango and Sticky Rice?

Mango sticky rice is a classic traditional Thai dessert, and in Thai it is called kao niew mamuang ข้าวเหนียวมะม่วง. Kao niew means sticky rice, and mamuang means mango. The sticky rice part of the dessert is made from white long grain glutinous rice that has been steamed and then macerated in a sweet coconut syrup. The rice is then topped with a salted coconut sauce and crispy mung beans.

The mango part of the dessert is simply fresh mango! Of course you've got to get the right kind of mango for this dessert to work, as the varieties are very different. More on this in the ingredient section below.

In Thailand, you can find mango sticky rice just about anywhere, as it is popular amongst Thais and foreigners alike. But for the best mango sticky rice, you should get it from a shop that specializes in it as opposed to a restaurant that sells many things.

Also, even though mango sticky rice is available year around in Thailand, the best time to eat it is during the mango season which is in Thailand's summer; roughly from March until May.

Ingredients and Notes

There are 4 components to Thai mango sticky rice, but the ingredients for each one is incredibly short! Here are important notes about them, and for amounts, see the full recipe card below.

ingredients for mango sticky rice on a table.

1. Sweet Coconut Sticky Rice

Thai white glutinous rice, also known as Thai sweet rice or Thai sticky rice. To make sure it is the right kind, ensure it is long grain and a product of Thailand.
Coconut milk, a good coconut milk is important here. I like Aroy-D in the carton (not the can!) as shown in the pic. Also check out this post about how to choose good coconut milk. Do not use coconut cream for this recipe.
Salt
Granulated sugar. While you might be tempted to use palm sugar in Thai desserts, white sugar is used in this recipe to maintain the white colour of the rice. But if you're making a coloured rice, you can substitute half or all of the white sugar with palm sugar.

2. Salted Coconut Sauce

This is a simple yet extremely important component of the mango sticky rice. The salt helps balance out the sweetness and adds moisture and creaminess, so together you end up with a dish that is well balanced and not overly sweet.

Coconut milk.
Salt.
Rice flour or cornstarch. This is just to thicken the sauce so that it will stay on the rice and not run all over the plate, so any starch or flour that you have on hand will do the job.

3. The Mangoes

Mark my words: if the mango is not good, it does not matter how good your rice is.

The quality of the mango makes or breaks this dish, so make sure your mangoes are sweet, ripe and juicy. In Thailand, we use nam dok mai or ok rong mangoes.

In North America, the best mangoes for the job are Manila mangoes, also known as ataulfo or champagne mangoes. Avoid varieties that are fibrous or have a dense, firm texture. Usually the large, round-ish, reddish mangoes don't work well for this.

To ensure ripeness, I wait until the mangoes develop wrinkles on the skin, or even a black spot or two. Those are sure signs of ripeness. At the very least, I wait 3 days after the mangoes have turned completely yellow. I typically buy the mangoes at least a week before serving because most mangoes in stores are still green.

4. Crispy Mung Beans

Though many people consider these optional, I think they make a huge difference because they add an element of crunch. You'll be surprised at how much a little crunchiness adds to any dessert!

All you need is shelled, split mung beans which you can find at many Asian grocery stores. Do not get whole mung beans which are green; the ones you need are yellow, and they should be split in halves.

How to Make Mango Sticky Rice

Here's a bird's eye view of the steps involved, but if it's your first time, I highly recommend watching the full video tutorial to ensure success!

For the sweet sticky rice

process shots for making mango sticky rice steps 1-4

Wash the glutinous rice about 4-5 times until the water runs mostly clear. Then soak the rice in plenty of room temp water for at least 4 hours and up to overnight.
If you want to colour the rice, you can add the colour to the soaking water (see instructions in the section below).
Drain the rice very well and place it on a moist (not wet!) muslin or tea towel, then fold the edges of the cloth over the rice. You can steam different colours at once, as long as they don't touch.
Steam the rice for 20-25 minutes over boiling water. Make sure the rice doesn't cover the entire rack - there should be space around the rice to allow the steam to come up.

process shots for making mango sticky rice steps 5-8

Prepare the coconut syrup. In a pot, combine the coconut milk, sugar, salt; and if you have a pandan leaf handy you can throw it in as well. Cook it over medium high heat, and at the first sign of bubbling, turn off the heat and keep covered until the rice is done. Do not let this syrup reduce.
Macerate the rice. Shortly before the sticky rice is done, reheat the syrup back up so it is piping hot. When the rice is done, immediately place it into a mixing bowl and pour the hot syrup over the rice. Stir to break up any lumps, then cover with a lid, a plate, or aluminum foil and let sit for 20 minutes. It's very important both the rice AND the syrup are very hot to ensure proper absorption.
After 20 minutes, fold the bottom of the rice up to the top to help redistribute the liquid, and let sit for at least another 20 minutes or until ready to serve.
The rice should've absorbed all the liquid and looks plump and shiny, but not mushy. There should be no pooling liquid remaining.

For The Salted Coconut Sauce

process shots for making mango sticky rice steps 9-12

Stir the rice flour in some water until there are no more lumps.
Combine the rice flour slurry, coconut milk, and salt in a small pot. Cook over medium high heat, stirring constantly, until the mixture comes to a boil.
Pour into a bowl and let cool. It will not look like much has happened at this point.
After it has cooled it'll thicken to the perfect consistency. This will keep for up to a week in the fridge.

For the crispy mung beans

process shots for making mango sticky rice steps 13-16

Rinse the beans, add them to a small pot and cover with 2 cups of water.
Bring the water to a simmer, and as soon as it simmers immediately remove from heat and cover the pot; let sit for 10 minutes. Watch the beans carefully and turn the heat off as soon as the water is bubbling. Do not let them simmer or soak too long or they will overcook.
Promptly drain and rinse the beans in cold water then dry them on paper towel.
In a lightly greased pan, toast the beans over medium high heat, stirring frequently, until the beans are dry, crunchy and slightly golden brown. Cool on a plate. These will keep in an airtight container for up to a month.

Assembly

a plate of mangoes with 4 colours of sticky rice, and coconut sauce on top, with mung beans being sprinkled on the rice.

Scoop the rice onto a plate, then drizzle the salted coconut sauce over the rice. Sprinkle the crispy mung beans on top and serve beside fresh mangoes. Enjoy!

Making Colourful Sticky Rice

7 bowls of rice soaking in 7 different coloured water

There are 2 ways to colour the sticky rice: colour the soaking water OR colour the coconut syrup. If using natural dyes, I find it is easier to add the colour to the water than to the coconut syrup, because colours have a hard time infusing into fatty liquid.

If using food colouring, then it will be easier to just stir a few drops into the coconut syrup.

Here are the natural dyes Thai people like to use. The following are formulas for 1 cup of soaking water, which is enough to soak up to 1 cup of sticky rice. Tip: It is much easier to see the dying process in action in the video!

Green - Pandan leaves + food colouring. Blend 50g pandan leaves with 1 cup of water until mostly fine. If you have a super blender like a Vitamix don't go max power and completely annihilate it as it will become bitter, and all of the fibers won't be caught in a sieve. The rice will not pick up that much green, so I find adding a couple of drops of green food colouring is necessary here for a bright colour.
Blue - Butterfly pea flowers. Steep 20 dried butterfly pea flowers in ½ cup of hot water for 15 minutes. Drain, then add ½ cup of cold water to cool it down. Make sure the water is room temp before you soak the rice.
Purplish blue - Butterfly pea flowers + lime juice. After you get the blue water from above, add about 2 teaspoons of lime juice to turn the colour purple. It will look quite purple now, but will turn more blue after steaming.
Yellow - turmeric. Dissolve ½ teaspoon of turmeric powder in about ¼ cup of hot water and stir to extract the colour. Add ¾ cup of cold water to cool it down. Make sure the water is room temp before you soak the rice.
Orange - red beets. Grate about ¼ of a beet into 1 cup of room temp water, then strain. The water looks red but the rice will turn orange after steaming.
Pink - Food colouring. In Thailand we have a type of wood called mai faang that we use to extract pink colour, but since it's not availablee here, you will need to use food colouring.
Dark purple - black sticky rice. Substitute 25% of the white glutinous rice with black glutinous rice (so if making 1 cup of rice, use ¼ cup black rice and ¾ cup white rice). Pour 1 cup of hot-off-the-boil water over the black rice and cover and steep for at least 30 minutes; or let it go until the water cools down to room temp. If the water is still hot add some ice cubes to cool it down, then add the washed white rice into it and let the two soak together for the required 4 hours. The initial hot soak is necessary for the black rice because it is a whole grain rice, and without the hot soak it will be too chewy.
**You will need slightly less coconut milk in the syrup if making black sticky rice because the black rice does not absorb liquid readily.

Logistical Tip for making multiple colours: I recommend making the same amount of each colour to make the math easy on yourself. Make the syrup in one big batch, then measure the total volume and divide it by the number of colours you have, so you know how much syrup is needed for each batch.

Tips for Success

It sounds like a simple dessert, and it is, but there are a few things to keep in mind to ensure success:

The sticky rice is best served the day it is made. While you can reheat it, the texture is never as good as when it's fresh. But there are lots you can do to prep ahead of time to make serving day much easier, see advance prep tips below.
Do not use any other method to cook the rice. Over the years I have shown you many ways to cook sticky rice, including this hot soak sticky rice method. But for this recipe I recommend only using the cold water soak method as shown here. Other methods will yield rice that is on the softer side, which is fine when eaten plain, but it could turn mushy after the syrup gets added.
Drain the rice VERY VERY well before you steam. If there is a lot of leftover water in the rice, it'll trickle down to the bottom and soak the cloth which will make the bottom of the rice soggy. PS. this is not as much of an issue if you use the traditional bamboo cone steamer as the bamboo can absorbs excess water.
Use good coconut milk. As you can see, coconut milk plays a large role in this dessert, and it's important to use a good one. My preference is for Aroy-D in the carton, NOT in the can. Coconut milk varies greatly in quality, so to learn more, read my post on how to choose good coconut milk.
Always use sweet ripe mangoes. There is nothing that ruins mango and sticky rice more than sour or flavourless mangoes!!! This is not a dessert to make out of season.
If you're using natural dyes for your rice, refrigerate the rice after 4 hours of soaking if not steaming yet. This is to ensure food safety since we have introduced fresh plant materials to the water.

Advance Prep Tips

Here are things you can do to prep ahead:

Make the coconut syrup up to a few days ahead and reheat before macerating the rice.
Make the salted coconut sauce up to a few days ahead and reheat just until warm or room temp before serving.
Make the crispy mung beans up to a week ahead and store in an airtight container.
Soak the rice up to one day ahead, and be sure to steam the rice at least an hour before serving to ensure enough maceration time.

Storage and Reheating Instructions

As mentioned, it's best to serve the rice the day it is made, but leftovers can be refrigerated for up to 3 days and frozen for up to 1 month. Reheated rice will have slightly compromised texture, but it is fine to eat.

To freeze the sticky rice, divide the rice into portions and wrap in plastic wrap. Freeze in a freezer bag with as much air removed as possible.

To reheat refrigerated or frozen sticky rice, cover the rice with a damp paper towel and microwave until piping hot. Halfway through, take it out and break it up into smaller chunks and mix the up for more even heating.

Alternatively, cover with dry paper towel or tea towel and steam it in a steamer until the rice is piping hot. After a few minutes of steaming, break the rice up into smaller chunks for more even heating. The rice will not regain its softness unless it is fully reheated!

Let cool to room temp or slightly warm before serving.

The salted coconut sauce will last at least 1 week in the fridge without any issues. Simply reheat in the microwave or on the stovetop.

To store leftover cut mangoes, cover it well and refrigerate for up to 3 days. It may develop some browning, which is not pretty, but is fine to eat.

The Best and Worst Green Curry Paste - A Thai Chef's Review

May 3, 2024 by Pailin Chongchitnant 16 Comments

Green curry is the #1 most popular Thai curry - and while many of us would love to be making the curry paste from scratch, let's face it, most of us are gonna be turning to store bought. No shame though, cuz guess what ... most Thai people buy our curry pastes too, myself included!

So the real important question is: which is the "best" brand of Thai green curry paste? I did a blind taste test for red curry pastes a while back and found huge differences between brands that could make or break your curry, and now we have to answer the same question for green curry!

More of a video person? Watch the Curry Paste Tasting Video here, complete with my live reaction!

How I Chose the Brands for Review

There are a large variety of brands out there, and it’s impossible for me to taste test them all, so I had to narrow it down to five which is a manageable number. To qualify for my test, the criteria was:

The brand is commonly available outside of Thailand. So nothing obscure, local, or specific to a region.
The brand has to have been around for a long time and have a good reputation; so they’re all coming in with a certain amount of cred. New brands are popping up all the time, but I wanted ones that have at least passed the test of time.
The brand has to have all the expected ingredients for a green curry paste. I also checked that they don't have any chemical additives, because a good curry paste should just be a mix of real food ingredients.

Our 5 Green Curry Paste Contestants

5 brands of green curry paste iin 5 glass bowls

With the above criteria, I arrived at these 5:

Maeploy - my current go-to brand and the winner from our red curry paste test. It does contain shrimp paste, which is traditional, but if you’re vegan, this one is out by default.
Aroy-D - another brand that I use quite often cuz it’s widely available; and if Mae Ploy isn't available this is the one I get. They also make my go-to coconut milk.
Maesri - the only brand that comes in a can, and also the only one with sugar in the ingredient list. It also contains "Chinese ginger" aka fingerroot or grachai, and I could definitely smell it upon opening.
Namjai - another one in our lineup that contains shrimp paste, and it did very well in the red curry paste taste test. It's a brand that's become increasingly popular in Thailand.
Thai Kitchen - not a brand I see at Asian grocery stores, but by far the most common one available in the “international aisle” at non-Asian grocery stores, so it's safe to say this is marketed to non-Asian customers. It's also probably the one that the largest number of people have access to. (Sidenote: It is a McKormick brand, but is made in Thailand.)

Where to buy these curry pastes in your city? Your local Asian grocer will surely have at least one of these, check out our map of Asian grocery stores to locate one near you!

But what is a Thai curry paste anyway?

Thai curry pastes are basically a mix of ground up fresh herbs and spices. The most common curry paste ingredients are: chiles, garlic, shallots, lemongrass, galangal, cilantro root (coriander root), makrut lime zest (kaffir lime zest), and white peppercorns. Shrimp paste is always added to curry pastes in Thailand, though many exported brands omit this to make it vegan and allergy friendly.

The above ingredients are included in most curry pastes, and then other ingredients are added depending on the type of curry. Green curry paste is uniquely green because it's the only paste that uses fresh green chiles, while most others use dried red chilies.

If you want to learn more about curry pastes in general, I highly suggest watching my curry paste 101 video where I go more in depth into what it is, and how to use, store, etc. Also, to explore other ways to use curry paste here are 5 ways to use curry paste beside making a curry.

Green Curry Paste Tasting Video - Live Reaction!

The results are written out below, but for the full experience watch the video for my live reaction and detailed review!

How I Did the Taste Test - The 2 Tests

Pailin tasting green curry made from 5 brands of curry paste — I blind tasted the curries. Watch the video of my taste test!

Our first test involves making my popular green curry chicken recipe. The process is shown in the video above, but I weighed every single ingredient down to the gram and timed each step of the cooking process to control for any differences.

I first tasted the curry straight up so I can really taste the differences. Then I tasted them all again with rice, which is arguably the most relevant test because Thai curries are not meant to be eaten on their own but are always served with rice.

Then I picked my top 2 (which were very close) and got 4 of my friends and family to taste the top 2 to find out which was preferred by most!

And the best Thai green curry paste is...

Here's the official ranking:

Mae Ploy: Though this wasn't my initial pick when I tasted in-studio, when I later blind-tasted it against Aroy-D at home, this was the one I preferred. It has the strongest flavour, good level of spice, and has the most umami due to the shrimp paste. "There's more going on," was the comment from a taster.
Aroy-D: By far the best of all 3 vegan options. Also a very close runner up and was my initial favourite before I had a change of mind! *The Aroy-D curry paste I get contains no shrimp paste, however, a viewer has commented that he has seen a version that lists "shrimp powder" on the ingredient list. I don't know if that's an old formula, but it's worth double checking before buying if you don't eat shrimp.
Maesri: Maesri green curry paste performed much better than it did as a red curry paste; which is very interesting to me. It had a prominent flavour of grachai (fingerroot) which was nice, but it had a slightly weaker flavour than the top 2. It was also very slightly sweeter, which is not surprising as it's the only brand with added sugar.
Namjai: I was very surprised it didn't do better because its red curry paste performed so well! Overall it was weaker in flavour, and looking back it's not surprising because the paste was also on the moister side. And higher moisture content means less concentrated flavours. It also had a flavour that was the most unique compared to other brands (not in a bad way at all). If using this Namjai, I would use more of it than the 3 above.
Thai Kitchen: The worst! It was the weakest flavour in the group by a long shot. It is not spicy at all (so kid friendly) and the resulting dish didn't even taste like green curry. If this is all you have to work with, I'd use the whole jar for a 4-serving batch of curry. If serving people who cannot tolerate any heat, such as children, this is the one to use.

My Final Recommendations

For most people, I recommend going with one of the top 2: Mae Ploy and Aroy-D. Maeploy is preferred if it's available, but Aroy-D was also good. You can also add your own shrimp paste to Aroy-D for that extra umami.

If you're vegan or allergic to shrimp, then Aroy-D or Maesri would be 2 great options. But always check the ingredient list because it's common for there to be multiple formulas of the same Thai product on the market.

Important notes on packaging: Over the years I have seen that the same brand would come out with different packaging for the same product. For example, I have seen pictures of Aroy-D in little cans à la Maesri. You should not assume that the product inside is the same if the packaging is different!

Different types of packaging may also require the food inside to be processed differently, and sometimes moisture content, acidity, and other things have to vary due to the different processing requirement. Companies also sometimes have different formulas for different markets, for example domestic vs export markets.

The Bigger Takeaway

The main takeaway is that there is a huge range between brands of store-bought curry paste. When following recipes, unless you are using the brand that was used by the recipe writer, you cannot assume that you will get a result that is even close to what they got. So you have to use your judgment and be prepared to adjust as needed (which is something you should do whenever you cook anything anyway).

For my recipes, I'm either using Mae Ploy or Aroy-D in my tests, both of which are very similar. But it is always safe to be prepared to adjust and add more paste if needed.

How to "taste and adjust" when using a brand of curry paste for the first time

If you're working with a brand of curry paste for the first time, after all the liquid has been added, taste the sauce. At this point it should taste slightly too strong because you have not added the proteins and veggies.

If you feel like it needs to be stronger, you'll need to saute the extra curry paste for a few minutes in some oil, and then stir it into the curry sauce and allow the curry to simmer for 5 minutes so the additional paste has time to infuse into the liquid.

Do not wait until the curry is done before you taste, because if you need to simmer the curry longer to infuse the added paste, you will overcook the veg/protein.

Recipes That Use Green Curry Pastes

Now that you know which curry paste to use, here are some recipes to try!

Authentic Thai Boat Noodles Recipe

April 18, 2024 by Pailin Chongchitnant 35 Comments

One of the most iconic dishes in Thailand is boat noodles or guay tiew ruea. Thai people LOVE boat noodles, and every time I have it, I am amazed by how much flavour can be packed into such a small bowl. This recipe will give you boat noodles that taste just like what you get in Thailand, I promise!

It’s a complex dish with a lot of ingredients (that’s why it’s so good) but it is not that hard to make. The broth takes a bit of time, but it is SO worth it, and this can be made in advance. In fact, once the broth is made, the rest is quick and weeknight friendly!

What is boat noodles?

"Boat noodles" is a direct translation from the Thai name, guay tiew ruea. It's so named because originally they were actually sold from boats along Bangkok's canals; though nowadays most vendors have moved on land, and you can find them all over the country.

This is why boat noodles in Thailand come in little bowls - it wasn't practical to pass around large bowls of hot soup on a wobbly boat. So it's not uncommon for someone to eat 3-5 boat noodle bowls in one meal!

a boat noodle vendor on a boat in thailand — Image from: meechai.net

The heart of boat noodles is the uniquely aromatic and rich broth. The broth is dark thanks to the various soy sauces, and it has a lot of herbs and spices infused into it. The most unique part about boat noodles is that it is extra rich due to the added blood! (Before you get squeamish, it doesn't taste like blood at all, but it's optional.)

What is guay tiew ruea nam tok?

You'll often hear boat noodles referred to as guay tiew nam tok. "Nam tok" means waterfall, and it refers specifically to boat noodles with the blood added. Nam tok tends to be the default (unless you're at a touristy place), so when you're ordering boat noodles in Thailand, if you don't want the blood you'll have to say mai tok (no waterfall).

But why does "waterfall" mean blood? While it is not proven, the most popular story seems to be this: Back in the day vendors would have the raw sliced meats sitting on ice on top of a woven bamboo tray, and over time, the meat juices and ice would melt and "fall" through the tray into a receptacle below. Vendors would then use meat dripping to add back into the bowl. Nowadays fresh blood is used instead of these drippings.

Ingredients and Notes

Boat noodles have A LOT of ingredients, but don't let the length of the list deter you. You probably have many of these in your kitchen already, and gathering them is really the hardest part, the rest is super easy!

Broth Ingredients

Pork neck bones, are my favourite bones to use for the broth because they have a lot of meat on them which will become tender and delicious when we're done. But you can also use pork back bones, beef bones or veal bones.
Cinnamon stick, crush it just until broken into smaller pieces so it'll be easier to toast
Star anise
Coriander seeds
Galangal, sliced into thin rounds. If you don't have it, it's fine to omit or use dried galangal.
Cilantro roots or cilantro stems. Smash them gently just to bruise and release the flavour.
Daikon, peeled and cut into big chunks. This helps sweeten the broth and make it extra delish. WIthout it, you can add more onion instead. Once done, the daikon will also be super delicious, so don't throw them away! Serve it with the noodles or save it for another meal.
Onion, cut into big chunks
Garlic, crushed until broken to help release the flavour
White pepper, ground. Black pepper is fine too.
Pandan leaf, optional. Pandan leaves are used mostly in desserts, but it's commonly added to boat noodles. You won't taste the pandan in the finished product, and it is fine to omit.
Soy sauce. I use Thai soy sauce but other kinds are fine. See more about soy sauces here.
Golden Mountain Sauce. Golden Mountain is a brand of "Thai seasoning sauce" that is the most popular so the brand has become genericized. It's a type of soy sauce with a different flavour. Healthy Boy Brand also makes a seasoning sauce (green cap), and Maggi Seasoning or Bragg's Liquid Aminos taste very similar and can be used instead. You can also simply use more of the soy sauce.
Taojiew, this is Thai fermented soybean paste; basically the Thai version of miso paste. You can sub miso or doenjang instead. If your taojiew looks particularly chunky, mash it with a fork so it distributes better.
Thai black soy sauce or dark soy sauce. If using Chinese dark soy sauce it tends to be a bit salty, so I'd hold back on the regular soy sauce and then add more as needed.
Fish sauce
White vinegar
Rock sugar or granulated sugar. Rock sugar is traditional, but it'll make no difference whatsoever if you use granulated, so use it only if you already have it!
Liquid beef or pork blood. You can find blood at some Asian grocery stores, usually frozen. Do not buy cooked blood, which is solid, or fresh blood without the anticoagulant added.

Noodle Bowl Ingredients

Toppings for boat noodles on a baking tray. — Vegetables, herbs and chili vinegar for boat noodles

Pork shoulder, (not pictured) for making marinated sliced pork. If you already have the meatballs and meat from the pork neck bones, you can skip this to simplify a bit.
Dry rice noodles, (picture below) size small, or another noodle of your choice. This is my favorite noodle for boat noodles, but in Thailand you'll be offered many noodle options, so you can choose one of those that I talk about in the noodle options section below.
Asian style pork or beef meatballs. You can buy these at many Asian grocery stores, refrigerated or frozen. If you are in a DIY mood you can also make them from scratch using my Asian meatballs recipe.
Water spinach or spinach, cut into 2-inch pieces. Water spinach (aka morning glory) is the classic greens added to boat noodles. Regular spinach or another kind of greens work just fine.
Bean sprouts
Cilantro and/or green onions, chopped
Thai basil or holy basil (optional)

Optional Condiments

In Thailand you'll find these condiments on the table at boat noodle restaurants and you can add as much of them as you like, (though you'll have to pay for the pork rind if you add it!); except the fried garlic that is, which the vendor will add to your bowl for you.

Chili vinegar. Technically optional but I highly recommend it! You can make chili vinegar from scratch but I sometimes cheat by mixing 1 part sambal oelek with 2 parts white vinegar and it works just fine.
Crispy pork rind. They add a lovely crunch to the noodle soup!
Roasted chili flakes, but only if you want to make it spicy. Store bought is fine, or you can make your own roasted chili flakes easily!
Fried garlic & garlic oil. You can make your own fried garlic easily and it keeps well. I always have it on hand in the fridge! Here's my fried garlic recipe.

Noodle Options and Cooking Instructions

When you go to order boat noodles at any vendor, you'll be given the option of several noodles. Here they all are, and how to prep them:

Rice vermicelli (sen mee) - The smallest of noodles and the quickest to prep. Simply soak them in room temp water for 5-15 mins (timing varies between brands) until they are completely limp, then drain.
To cook, you'll need to blanch them in boiling water, one portion at a time, for 5 seconds just like I showed in the video.
Small dry rice noodles (sen lek) - The most classic option. These noodles are 1.5 mm wide when dry. Soak in room temp water for 20-30 minutes or until they turn opaque white and are completely limp - they should have lost all of the kinks - and then drain.
To cook, blanch them in boiling water, one portion at a time, for 5 seconds as shown in the video.
Glass noodles (woon sen) - woonsen is thin, delicate, and has a neutral flavour and is delicious in boat noodles. Soak in room temp water for 10 minutes until softened before cooking.
To cook, boil in hot water for 2 minutes. You can cook all of the glass noodles at once since they take a longer time to cook, then separate into portions immediately after draining.
Fresh wide rice noodles (sen yai) - This is the noodles commonly associated with pad see ew. If cold and stuck together, microwave the noodles until they are hot and soft, so they can be peeled apart without breaking. Separate all the noodles before cooking.
To cook, blanch them one portion at a time for 2 seconds in hot water just to heat them up and wash off the oil that's used to coat them. Do not let them linger in hot water for too long because they're already fully cooked and will quickly turn mushy.
Wonton noodles or egg noodles (bamee) - These vary greatly between brands, so you'll have to change the cooking time according to what you've got.
But if you have thin wonton noodles like the one shown in the pic (fresh and coated in flour), loosen the noodles and boil them in hot water for 1 minute. I find it easier to cook these 1 portion at a time, but if you're making many portions, you can cook them all at once and separate them immediately after draining.
Mama Instant Noodles (sen mama) - Mama are the Thai instant noodles and they are super tasty in boat noodles! Buy any flavour of mama since you won't need the seasoning packets, but make sure the noodles are the classic wheat fried noodles as shown in the pic.
Boil the noodles in water for about 1 minute, and you can cook all portions together and separate them after draining.

How to Make Boat Noodles

Here's the bird's eye view of the process so you get an idea of what's involved; the full instructions are in the recipe card below. It's not hard, but there are a lot of moving parts and it can be confusing for first timers, so I highly recommend watching the video tutorial, especially the assembly part, and it'll make much more sense!

Process shots for making boat noodles steps 1-4

Simmer the pork bones in water for 30 minutes.
Meanwhile, toast the dry spices until slightly charred.
Put the spices in a soup infusion bag of cheesecloth, along with the galangal and cilantro roots/stems.
After 30 mins, skim the scum from the broth.

Process shots for making boat noodles steps 5-8.

Add the spice bag, daikon, onion, garlic, pepper, pandan leaf (tie it into a knot) and all of the seasonings except salt. Simmer gently for 1 hr 15 mins, topping it up with water as needed to keep the bones completely submerged.
Meanwhile combine pork shoulder slices with soy sauce and sugar and set aside.
When the broth is done, remove the vegetables (can be eaten), spice bag (discard), and pork bones. Pick off any meat from the bones and reserve. Taste and adjust seasoning with salt as needed.
Bring the broth to a simmer and place the pork shoulder in a sieve or wire skimmer and dunk it into the broth, stirring it around until cooked, this should take less than 1 minute. Lift it up from the broth and set aside.

Process shots for making boat noodles steps 9-12.

Bring the broth back to a boil then gradually add the blood WHILE STIRRING and watch the broth thicken! Add the meatballs and keep the broth hot on low heat and covered, until ready to serve.
Bring a LARGE pot of water to a FULL boil, place 1 portion of the soaked rice noodles, bean sprouts and water spinach in a noodle strainer or sieve, and blanch for 5 seconds (shake it around in the water) then place into serving bowl. (If using other kinds of noodles, see noodle options section for instructions.)
Ladle the broth along with a few meatballs over the noodles.
Top with marinated pork, meat from bones, and all the toppings and condiments as desired. Enjoy!

Advance Prep and Storage Tips

Boat noodles takes time to make, but if you prep all the components ahead of time, assembly is super quick and you'll have dinner on the table in 20 minutes!

Here are all the things you can do ahead of time:

Make the broth and cook the meat in advance. This is the most important thing you need to do ahead of time. You can also cook the marinated pork once the broth is done and this will save even more time on the day. The broth will last at least 1 week in the fridge and can be frozen indefinitely. Keep the cooked meat separately in an airtight container and it'll also last up to a week.
Soak noodles in advance. If you're using any of the noodles that require soaking, soak them in advance, drain, then keep in a covered container in the fridge and they'll last up to one week. Make sure to rest the noodles on a kitchen towel to absorb excess water before storage; any pooling water in the container will continue to get absorbed by the noodles and make them mushy.
Make the condiments. If you're going to have chili vinegar, fried garlic, or the roasted chili flakes, get them done ahead of time and keep them in the fridge. Make sure to keep the fried garlic and garlic oil in separate containers!

Fried Garlic and Garlic Oil - Essential Thai Condiment

April 18, 2024 by Pailin Chongchitnant 1 Comment

Fried garlic or gratiem jiew is a quick an easy way to add garlicky goodness to any dish you make. You can sprinkle the crunchy golden garlic bits onto a dish, or drizzle the garlic oil on to anything. It's also an essential condiment for many Thai dishes, especially noodle soups. It's easy to make and will keep indefinitely in the fridge!

The good news is one you make the fried garlic, you'll end up with garlic oil as a tasty by product. So it's one process to make both things!

How to Use Fried Garlic

Sprinkle the crispy fried garlic on top of anything you want! Your breakfast eggs, tacos, really anything. In Thailand, the crispy fried garlic is most commonly used on noodle soups such as boat noodles and chicken noodle soup. We also use it to top stir fried dishes such as Northern laab, garlic pepper chicken or garlic pepper pork.

The garlic oil can be used as a cooking oil or as a finishing oil and in Thailand we use it in both ways. I usually drizzle it on top of soups along with the fried garlic, but you can also use it to cook veggies, eggs, or use it to finish a salad.

How to Make Fried Garlic & Garlic Oil

Here's a bird's eye view of the process so you know what's involved. For ingredients amounts and full instructions, see the recipe card below!

Heat the oil over medium heat and add 1 piece of garlic as a "test" and wait for it to bubble.
Once the test piece bubble, turn the heat down to medium low and add the rest of the garlic. Stir constantly until golden, about 5-8 minutes.
Drain through a metal sieve immediately (don't use plastic or you will melt it!)
It's now ready to use! The garlic will not be crispy when hot, so let it cool first.

Storage

I keep the fried garlic and the garlic oil separately otherwise the fried garlic will lose its crispiness. Keep them both in sealed containers in the fridge and they will last many months.

Depending on the type of oil you use, the oil may solidify in the fridge. If this happens, simply take it out 10 minutes or so before using so it can liquify. In a rush, nuke it for a few seconds in the microwave (like literally 5 seconds, it goes fast!)

Common Problems When Frying Garlic

It's a simple thing to make, but you need to understand how it works or issues can occur! Here are some common issues:

The garlic is bitter.

Probably the most common problem, and it's because you over fried it! You want the garlic to be GOLDEN, not golden brown. If it's too brown, it might look nice but it'll start to be bitter. The garlic will also continue to darken slightly after you drain it from the oil, so aim to take it out a bit earlier.

The garlic burnt so quickly!

The heat is too high! Garlic goes from done to burnt fast, which is why you need to keep the heat medium-low or low throughout the frying process. People often get impatient and turn the heat up, and then it catches them off guard and burns instantly.

Also, do not walk away! The first few minutes will look like nothing is happening, so often people walk away to do something else. But the rule of the universe states that when you're not watching fried garlic, that is precisely when it will burn!

The garlic is golden but not crispy.

This is also from heat being too high. You took it out at the right beautiful colour, but the garlic got to that colour too quickly and not enough moisture had evaporated.

Crispiness comes from lack of moisture, if something is moist, it will not be crispy. The frying removes moisture, so you need to give it enough time for most of the moisture to evaporate. This is another reason to keep the heat low.

A sign that the garlic is crispy is that the bubbling has slowed down significantly because bubbling occurs from the water evaporating out of the oil. When the bubbling is weak or has stopped completely, the garlic has lost enough moisture to be crispy.

Cutting garlic too big will also cause this problem because there is simply too much moisture so the garlic cannot possibly lose it all before it turns golden. Keeping the pieces small enough is important!

The garlic is oily

This happens when the garlic is added to the oil when the oil was too cold, or if the heat becomes too low during the frying. When the oil is not hot enough to cause bubbling, there is not enough outward push from the water evaporation, so oil can seep into the garlic.

This is why I suggest you add a test piece of garlic to the oil and wait for the test piece to bubble before adding the rest of the garlic.

Fried Garlic and Garlic Oil

An essential condiment in a Thai kitchen for adding garlicky flavour. Sprinkle the crunchy golden garlic, or drizzle the oil onto any dish. Keeps well in the fridge.

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Prep Time 5

Cook Time 10

Course Sauces

Cuisine Thai

Servings cup

Ingredients

▢ 1 head garlic
▢ ⅓ cup neutral oil

Check Out Ingredients and Kitchen Tools I Use

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Instructions

Chop the garlic just until the pieces are no bigger than ⅛ inch (3 mm) but do not mince finely.
1 head garlic
In a small pot, add the oil and turn the heat to medium. Add 1 test piece of garlic, and once the garlic starts bubbling, add the rest of the garlic and turn the heat down to medium low.
(The oil should just cover the garlic, and you can add more oil if needed.)
⅓ cup neutral oil
Stir the garlic constantly until golden and the bubbling has mostly subsided, about 5-8 minutes. The more you make the longer it will take. Do not let the garlic brown or it'll become bitter; you're going for golden, not golden brown. It'll continue to darken slightly after you take it out from the oil so take it out a bit early to be safe.
Drain the garlic through the metal sieve, catching the oil in a bowl underneath, and it's ready to go!
Store the fried garlic and the oil separately in a sealed container in the fridge. If the oil solidifies in the fridge, bring it out shortly before using so it can liquefy.

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Chili Vinegar - An Essential Thai Condiment (prik nam som)

April 17, 2024 by Pailin Chongchitnant 5 Comments

Chili vinegar or prik nam som is one of Thai cuisine's essential condiments, especially for noodle dishes. It adds an acidic zing with a little bit of heat, perfect for balancing richer dishess. For many Thais, myself included, a dash of prik nam som is considered mandatory for dishes like pad see ew and boat noodles.

Thai Chili Vinegar (Prik Nam Som)

An essential condiment in Thai cuisine that adds acidity and heat to brighten any dish.

5 from 3 votes

Print Recipe Pin Recipe

Course Sauces

Cuisine Thai

Servings cup

Ingredients

▢ 2-3 Thai chilies, or another spicy pepper of your choice
▢ 1 clove garlic, optional
▢ ¼ cup white vinegar

Check Out Ingredients and Kitchen Tools I Use

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Instructions

Optional step: char the chilies and garlic by placing them on a dry skillet over medium high heat and stirring them around for a few minutes until charred spots form.
2-3 Thai chilies, 1 clove garlic
Pound the chilies and garlic in a mortar and pestle into a paste, then add the vinegar and stir to mix. Alternatively blend all ingredients in a blender, though you may have to make a bit more for it to blend properly.
¼ cup white vinegar
Store in the fridge in a sealed container and it should last indefinitely.

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Best Places to Eat in Bangkok According to Locals (2024)

April 9, 2024 by Pailin Chongchitnant 11 Comments

One of the most frequently asked questions I get from followers is, "I'm going to Bangkok, where should I eat?" Despite the fact that I grew up in Bangkok and I go back every year, I don't live there and naturally my experience is limited compared to people who are in the thick of it.

Pailin's family eating around a dinner table at a restaurant

While I can, and will, give you some recommendations of my own, I feel that the most qualified people to recommend restaurants are local foodies who actually live in the city simply because they've tried A LOT of places. So the places they recommend are ones that stand out above many others. Not to mention they're also up-to-date with interesting new places.

Luckily I know a LOT of locals. My family, childhood friends, new friends, most Thai people I know are in Bangkok, and most of them are serious foodies (that's why we're friends!). So I asked them to each recommend a few places, restaurants and/or street food areas, that they think have delicious Thai food they would highly recommend to visitors to Thailand.

How to Navigate This List

The first 3 on the list are street food destinations, hubs of inexpensive eateries where you can walk around and wander into places that entice you. The rest are sit-down restaurants or street side restaurants with seating.

At the very bottom are some additional videos you might want to watch for more ideas on what to eat in Thailand!

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1. Mall Food Courts - Street Food in AC

Let's start with my recommendation: Mall food courts. Yes. If you live in N. America you may be surprised because mall food courts here are basically graveyards of greasy chain takeouts. But in Thailand, it's a different story.

Siam Paragon's food court seating area — Food court at Siam Paragon shopping mall. Image from Google Reviews.

Thai people LOVE shopping malls. We basically LIVE in malls and Bangkok is filled to the brim with malls. Everything you could possibly want can be found in malls, including the bank, your kid's art class, and yes, great places to eat.

Thai mall food courts are made up of eateries who either started out as street food, but have done well enough to get into malls, or popular sit-down restaurants who have expanded into quick service. So you get a great selection of street food without the heat of the actual street, and sit-down restaurant food without the lengthy meals.

Mall food courts will usually have all the staples: khao mun gai, pad see ew, pad thai, boat noodles, papaya salad...so if you have a bucket list of popular street food to try and you don't know where to go to find it, food court is a pretty good start.

NOTE: Not all food courts are cheap. The style of food court depends on the style of the mall. Fancier malls such as Siam Paragon will have fancier food courts (yes, fancy food court is a thing), and less fancy malls such as MBK will have more down-to-earth food courts. And small "community malls" (kinds like strip malls), do not have food courts but still have great restaurants and are also worth exploring.

2. Song Wat Road ถ.ทรงวาด - Street Food and Hip Cafés

This recommendation comes from Banc, my high school bestie who knows all of the trendy spots in Bangkok. He's always the first one to check out any trendy new spot. Song Wat Road is in Chinatown area, but is a few blocks away from the main strip, Yaowarat Road (which is also worth checking out, especially at night).

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While Yaowarat has a lot of the old "institutions," Song Wat is a mix of old and new. You'll find a 100-year-old bao shop, Chinese style braised goose, a hip coffee shop with French pastries, and a cute cafe with traditional Thai desserts and snacks, including these purple flower dumplings.

Song Wat happens to be right next to the Chao Phraya River, so if you go into the right place, such as this beautiful coffee shop, you'll get a river view as well.

Song Wat Road on Google Maps

3. Banthat Thong Road ถ. บรรทัดทอง - Where Young Thais go for Street Food

This one is from my high school buddy and mom-friend, Chalintip. Banthat Thong (pronounced bun-tut-tong) is another street great for walking around and exploring great food. (Side note: If you like lining up for hours to eat at super hyped places, it's also home to Jeh-O Chula tom yum noodles.)

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I went here during my last trip and the Reel embedded above was from that trip. It was a bustling street full of Thais in their 20s and 30s, waiting in line at famous restaurants. For a street like this I was surprised how few tourists there were (and I'm sure it won't last long.)

We had a great dinner at Somboon Seafood which is apparently the inventor of the famous Thai curry crab. For dessert we went to a milk-toast-dip cafe which was super fun, and then brought some pork satay home (which I didn't love, my pork satay recipe is actually better.)

Banthat Thong Road on Google Maps

4. Ruen Mallika เรือนมัลลิการ์ - Royal Thai Food in Thai Costume

This one is my recommendation, and it is not unbiased because it's my friend's family restaurant. But to be fair my family has been their customers long before we became friends, and the food is reliably good.

YouTube video — My friend and I eating with our hands in traditional Thai costumes at Ruen Mallika.

Ruen Mallika is one of many restaurants owned by A. Mallika Leeraphante, but this one is particularly suited for travellers because of its central location and because of its unique offering: royal Thai cuisine, complete with gorgeous fruit carvings.

For the complete experience you can even change into traditional Thai outfits and eat with your hands like Thai people used to do back in the day, as per my video above. I filmed a video of my experience several years ago, check it out! Also, if you go here, tell them I sent you 😉.

Ruen Mallika on Google Maps

5. Charmgang ชามแกง - "Fancy Rustic" Thai Food

This place was doubly recommended by two of my friends, so that's a good sign. Charmgang describes itself as a "cozy curry shop," and indeed the food is rustic and homey. However, it uses expensive ingredients and is pricier than what you might imagine a "cozy curry shop" to be.

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A post shared by ชามแกง charmgangcurryshop (@charmgangcurryshop)

For Thai people I think the appeal of Charmgang lies in the nostalgic, familiar dishes that are extremely well executed, plus the use high quality and unique ingredients.

For example, here's an item on the current menu: "Grilled Koji-Aged Picanha (Beef) Skewer with Fermented Fish Chili and Tomato Relish." This is essentially a fancy version of the humble Thai grilled steak with nam jim jeaw. So if innovative, elegant versions of classic dishes are your thing, this is the place for you.

Charmgang on Google Maps

6. Phed Phed เผ็ด เผ็ด - Som Tum and Isaan Food

Isaan food is food from northeastern Thailand, the most famous of which is green papaya salad or som tum and laab. If that's your thing, then this place is for you. They have endless varieties of som tum, most of which you will have never seen at your local Thai place. It's a great place to explore.

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A post shared by PhedPhed-ร้านเผ็ดเผ็ด (@phedphed_food)

Recommended by my friend Kwang, she said that though it is more expensive than the average som tum place, the portions are huge so it's not unjustified. For visitors, the location in Central Chidlom mall is probably the most convenient, and it's worth noting that different locations have different menu items.

Phed Phed - Central Chidlom Location (there are a total of 8 locations)

7. Yim Yim ยิ้มยิ้ม ภัตตาคาร - Century-Old Teochew Fare

This recommendation comes from someone you might know, YouTubers Chris and Steph from Chinese Cooking Demystified, who have been living in Bangkok for the past few years. And it is apparently...over 100 years old!

They, of course, recommend a Thai-Chinese restaurant:

the front door and sign of yim yim restaurant — Image from Google Reviews user ยิ้มยิ้มภัตตาคาร 笑笑酒樓 (2nd fl. only)

Very old Thai-Chinese restaurant (over 100 years) with very high quality classic Teochew fare. The business seems to rely on catering gigs at this point (unless it's a Chinese holiday, sometimes, like... you're the only table there), which is borderline insane because it's leagues better than any of the tourist-focused restaurants in the area. Touch pricey but well executed and the restaurant itself has a storied history.
Chris, Chinese Cooking Demystified

If you're thinking "I'm not going to Thailand to eat Chinese food," you may want to reconsider. Chinese food in Thailand is not the same as what you've had elsewhere, it has changed to adapt to the Thai palate, and it's also specifically Teochew Chinese. And in my biased opinion, I like it better 😉.

Yim Yim Google Maps Location

8. Baibua ร้านใบบัว - Northern Thai Curry Counter

Another one of Chinese Cooking Demystified's recommendations. If you won't get a chance to go up north for this trip, here's where you can find some northern food in Bangkok.

Curry counter at Bai bua restaurant — Image from Google Reviews, user ไหนดูซิ

A khao soi joint. Maybe I'm crazy - and you can certainly correct me if you like - but I feel like a lot of the Khao Sois in Bangkok are *way* too rich. This restaurant is run by a family originally from Keng Tung and does a very tasty beef Khao Soi
Chris, Chinese Cooking Demystified

Yes, I 100% agree with the too-rich khao soi sentiment, which is why my khao soi recipe is also on the brothy side, so I can endorse this recommendation!

Note: Keng Tung is a town in Burma, close to Northern Thailand and the cuisines are closely tied together. On Google the restaurant describes itself as Cheng Tung (alt spelling of Keng Tung) and Northern Tai Cuisine. That's Tai, not Thai, referring to the ethnic group in Northern Thailand.

Baibua Google Maps Location

9. Steve Cafe & Cuisine - Spicy Thai Food with River View

Okay, I know a Thai restaurant called "Steve" is a hard sell, but this recommendation comes from First, my high school bestie, whose taste in food I trust!

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There are 2 locations, but the one I'd wanna go to is the cute little house right on the Chao Phraya river. First said the flavours are strong (what I like to hear) and the food is spicy, so if your heat tolerance isn't high you have to tell them to make it milder.

It's got a bit of everything: central, southern, and northern Thai food all make an appearance on the menu. So this is a good place to come if you don't have much time to explore all the regions. Reservation is recommended because the place is small.

Steve Cafe & Cuisine - Si Ayutthaya Rd Location

10. White Flower Factory ครัวดอกไม้ขาว - Thai Food for Cake Lovers

If you're like me and you always need something sweet after a meal or it doesn't feel complete, this is the place for you. Another recommendation from my friend First, White Flower Factory has a wide selection of Thai food AND an extensive cake/cheesecake/crepe cake offering. They have a whole display case full of cakes, in fact.

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A post shared by WHITE FLOWER ครัวดอกไม้ขาว (@whiteflowerbkk)

They also have some Western dishes such as pasta and pizza. While in Canada I am suspicious of places that offer more than 1 cuisine (no Thai & Sushi places for me, thank you), in Thailand Western food offered in Thai restaurants is quite common and can be really good. You might even find some Thai-style pasta dishes, which are totally awesome.

White Flower Factory - Siam Square One Location (there are two other locations called White Flower and White Flower Cafe)

11. Iam Pochana เอี่ยมโภชนา - Street Side Hot Pot and BBQ

My friend Banc who suggested Song Wat Road had another recommendation in the Chinatown area, and this one will make you feel totally immersed in the street food culture because you'll be eating literally on the street, on cheap plastic stools no less.

Tables in front of Iam pochana restaurant — Image from Google Reviews. Sukhum Cheff Truengtrachitkul

Iam Pochana specializes in Thai hot pot and "moo gata" which is a self-cooking BBQ where you cook thin slices of meat on a dome-shaped pan, an experience I highly recommend because you can't find it overseas. The highlight of both these dishes are the delicious dipping sauces (you'll find that Thai people love dipping sauces!).

Iam Pochana Google Maps Location

12. Supanniga Eating Room ห้องทานข้าวสุพรรณิการ์ - Classic Thai Food with Stunning View

This place was double-recommended by both my brother and my cousin, so you really cannot go wrong here! My cousin regularly hosts foreign business guests here and he says it's always a hit.

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A post shared by Supanniga Group (@supannigagroup)

The menu has all of the popular classics that are core to central Thai cuisine such as green curry and tom yum goong. If you want to try all the world-famous dishes from Thailand in their home country, this is a great place for that, and you can be sure you're trying "the good version" of those dishes.

Note: They have a few locations, but my cousin says the best one is the one at Tha Tien as it has a stunning view of the Chao Phraya River. It's located very close to Wat Arun and Icon Siam, so you can easily put them on the same day's itinerary.

Supanniga Eating Room - Tha Tien Location

13. Kungthong Seafood กุ้งทอง - A Thai Seafood Experience

This recommendation comes from my cousin Art (not to be confused with my brother Art), a man who appreciates all the fine things in life, including fine food. So when he says this is his favorite seafood place, it becomes mine also even though I haven't been there, lol!

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There are a few food experiences I think you should not miss when in Thailand, and barring any allergies, seafood is one of them. Thai people do seafood SO INCREDIBLY WELL I have yet come across another cuisine that does it better (not at all biased of course).

Being a country with very long coastlines, we take seafood very seriously. So much so that we have thousands of restaurants dedicated to nothing BUT seafood. Entire menus with hundreds of items made with fish, shrimp, crab, and all manners of bivalves, cooked in every way imaginable: soups, salads, curries, stir fries, deep fried, steamed, you name it. It is mind boggling.

I'll throw another one in that my family often goes to, Laem Charoen Seafood which has many locations in Bangkok. Wherever you go, do make sure you go to at least one seafood restaurant in Thailand!

Kungthong Seafood Google Maps Location

14. Thong Smith Boat Noodles

Another recommendation from Cousin Art is a "fancy" boat noodle chain called Thong Smith (pronounced Tong Smit) that you can find in many shopping malls. Boat noodles are incredibly rich, flavourful and unique, and is a must-have for people visiting Bangkok in my books. You can find many boat noodle vendors around the city on the streets or along rivers (hence "boat").

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But if you don't have time to go looking for one out on the streets, you can also find great boat noodles in the comfort of shopping malls, and don't worry, mall restaurants in Thailand are NOT like mall restaurants in America. They can be just as good (or sometimes even better) than street food, so don't let the allure of "rustic hole in the wall places" stop you from trying places in AC!

At Thong Smith you can also get unusual things like wagyu boat noodles and boat noodle hot pot, but of course, the prices are going to be much higher than what you can find on the street.

Thong Smith - Central World Location

15. Methavalai Sorndaeng - Michelin Starred Institution

This recommendation comes from my brother Eddie (the one who got me started on Hot Thai Kitchen actually!). It's a 60-year-old restaurant with one Michelin star, and their longevity is enough reason to visit given the intense competition in Bangkok.

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The decor has a vintage and royal feel, and the same can be said about the food. It's got all the classic Thai dishes you probably know about, and also a few older, harder to find gems, beautifully presented with fruit and vegetable carvings.

Methavalai Google Maps Location

16. Thanying - Royal Thai Cuisine

This recommendation comes from Chef Hong Thaimee, the only Thai woman who has ever competed on Iron Chef America. Though she's based in NYC today, I think we all want to hear her recommendations!

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Thanying serves royal Thai cuisine and is actually owned by a member of the royal family, Khunchai Jack, who brought the cooking traditions of the palace to the public through this restaurant. There's one specific dish Chef Thaimee recommends:

I highly recommend Khao Chae , a summer royal delicacy that showcases chilled jasmine rice in jasmine water with superb Thai condiments such as shrimp paste balls) and stuffed sweet peppers. It's one of a kind experience and the royal court's recipe and tradition is a rare fine.
Chef Hong Thaimee

*Khao chae may be seasonal as it is served usually in the summer.

Thanying Google Maps Location

17. Ruay Mitr - Experience Thai Rice Porridge Culture

Another recommendation from Chef Thaimee is Ruay Mitr, and I've been here myself and can confirm it is delicious. They are a "khao tom gui" restaurant, which means they serve meals that are centered around rice porridge instead of steamed rice. It's a truly unique experience I recommend you try at least once when in Thailand.

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You can experience another part of Thai eating culture at Ruay Mitr, a Thai-Chinese restaurant where tapas-size dishes are shared and enjoyed with boiled rice (khao tom). My recommendations are: steamed savory egg custard with shrimp in a hot pot, Chinese morning glory with crispy pork, and squid wok-fried with salted egg.
Chef Hong Thaimee

Ruay Mitr Google Maps Location

18. Hiso Curry Rice Pa Aew ข้าวแกงไฮโซ ป้าแอ๋ว - Humble Street Stall with Luxurious Seafood

This recommendation comes from a long-time Hot Thai Kitchen fan and Patreon supporter, Simon, who has fallen so in love with Thai food and culture that he moved to Bangkok from England. He regularly sends me photos of dishes from this place that look like they come from high-end seafood restaurants...except they're in plastic bowls from a street stall!

Photo from Google Reviews, user พรุ่งนี้ค่อยลด 2morrowdiet. Top right: Curry Crab, bottom right: frog pad cha, bottom left: crab stir fry.

First, let me explain the type of place this is. This is what we call a raan kao gaeng or a "curry rice restaurant," though it does not mean that they serve only curries. It refers to places with a variety of dishes that are pre-cooked (buffet style), and when you order they will simply spoon the food over your rice. It's the perfect "fast food" since you don't have to wait for your food to be cooked! It's an experience I recommend you try at least once in Thailand.

What's unique about Hiso Curry Rice is the quality and amount of seafood used. Usually, raan kao gaeng are humble places that serve basic, inexpensive dishes. Here, they certainly look humble, but serve giant lumps of crab, enormous prawns, and other luxurious ingredients. But the prices are a fraction compared to what you'd pay for the same thing in a sit-down restaurant!

PS. "Hiso" is the Thai slang for things that are luxurious, it's short for 'high society.' "Pa Aew" is Auntie Aew, the name of the chef/owner, presumably.

Hiso Curry Rice Google Maps Location

Need More Ideas? Watch My Thailand Food Vlogs!

If you're looking for more ideas, here are a few more videos to watch!

Durian and Fruit Buffet. If you're in Thailand during Thailand's peak fruit season, around April-June, you can look for these durian and fruit buffets at various shopping malls. It's a great way to taste Thailand's best fruits all in one place!

All About Thai Desserts. If you have a sweet tooth, watch this video to see what kinds of delicious desserts you should try beyond mango and sticky rice!

How To Order Thai Food Like a Thai. And if you're going to be eating in Thai restaurants, here's an important guide for how to order Thai food like a Thai!

Easier Weeknight Pad Thai (Sen Chan Pad Pu)

April 5, 2024 by Pailin Chongchitnant 6 Comments

Making a fully loaded authentic pad thai is no simple task, but if you still want to enjoy the sweet-salty-sour noodle-y goodness on a weeknight without having to resort to takeout, you're in the right place. Sen chan pad pu is one of Thailand's many "pad thai adjacent" dishes, but it uses way fewer ingredients, making it much quicker and easier to prepare. Its relative simplicity actually makes it more similar to an American takeout pad thai...but I promise it is better!

a plate of sen chan pad pu with a fork lifting up noodles with Cucumber, beansprouts and a lime wedge on the side

What Is Sen Chan Pad Pu?

This dish is what I like to call pad thai's easier cousin. It's a rice noodle stir fry with that same sweet-salty-sour flavour profile as pad thai, and it is made typically with crab or shrimp. Sen means noodles, and chan is short for Chanthaburi, a province in Thailand famous for making rice noodles with a chewy texture that are perfect for stir fries. And this dish is Chanthaburi’s local specialty because it features their signature product.

And not just the noodles! Chanthaburi is a coastal city with abundant seafood, so in Thailand you'll see this dish made with seafood only, most commonly crab. (Pad pu means stir fried with crab.) Since crab isn't as accessible for most people, for this recipe I'll show you how to work with both shrimp and crab.

Sen Chan Pad Pu vs. Pad Thai

On the surface the two dishes look similar - sen chan pad pu looks kinda like an orange pad thai. Indeed the two dishes share most of the core ingredients: noodles, tamarind, fish sauce, palm sugar, bean sprouts and garlic chives. But sen chan pad pu is flavoured with chili paste, hence the orange colour, and doesn't have any eggs, tofu, peanuts, preserved radish or dried shrimp.

Because it's made with fewer ingredients sen chan pad pu is easier than pad thai, and I find it to be totally doable on a weeknight. Side note: you can also make regular pad thai weeknight friendly by making the sauce and doing some prep work up front, and I share how to make that happen in my post on how to make pad thai in 5 minutes!

PS. On the subject of orange pad thai, unlike in America, most pad thai in Thailand is brown, not orange (with a few exceptions). American takeout pad thai is often orange because restaurants like to add ketchup or paprika to make the colour more vibrant, but this isn't traditional.

Ingredients and Notes

Here are all the ingredients you need and important notes about them. For amounts, see the full recipe card below.

Dried chilies. This is what gives the iconic orange colour. You can use spicy or mild dried chilies depending on how spicy you want it. I use a combination of 1 small guajillo (mild) and a few smaller spicier dried chilies giving me a nice medium spice level, but feel free to adjust this ratio.
Garlic
Shallots
Palm sugar. Palm sugar adds complexity to the sweetness. See my post all about palm sugar here if you want to learn more about it. You can also sub light brown sugar.
Tamarind paste. This is what gives sourness to the noodles. Make sure you buy Thai tamarind paste (aka tamarind concentrate) that is a pourable brown liquid, not Indian tamarind which is much more concentrated. You can also make tamarind paste from pulp quite easily!
Fish sauce. It's important to use good quality fish sauce. See more about how to choose good fish sauce here.
Shrimp and/or crabmeat. If you have crabmeat, you'll be making the "original" version, but shrimp also work just as well!
Rice noodles. I'm using Pine Brand (our sponsor!) which has great chewy texture because of the added tapioca starch. If using other brands, make sure you get one that is 3mm wide (⅛ inch) for the right size!
Bean sprouts
Garlic chives
Cucumber. This is served on the side to help lighten the dish. It's quite important!
Lime wedge for serving. This is optional, depends on how sour your tamarind is. I find that if you're using homemade tamarind paste, the acidity is quite strong and the lime isn't necessary, but it's always good to have on hand just in case you want that extra zing.

How to Make

Here's a bird's eye view of the process, if this is your first time I highly recommend watching the full video tutorial. For full instructions and ingredient amounts, see the recipe card below.

Process shots for making sen chan pad pu steps 1-4

Soak noodles in room temp water until completely pliable and then drain. (30 mins - 1 hour depending on the brand, more on this below.)
Remove seeds from the dried chilies and grind into a powder. Alternatively, soak the chilies in hot water for 30 mins until rehydrated, then pound into a paste in a mortar and pestle.
Pound garlic into a paste in a mortar and pestle, then add chopped shallots and the ground chilies and pound into a rough paste.
The paste can be made in advance and kept in the fridge for a few days or frozen.

Process shots for making sen chan pad pu steps 5-8

Saute the chili paste in oil for about a minute or so over medium heat.
Add the palm sugar and stir until mostly dissolved.
Add the water, tamarind paste and fish sauce and bring the sauce to a boil.
Add the shrimp and cook until done, then off heat and remove the shrimp.

Process shots for making sen chan pad pu steps 9-12

Bring the sauce back to a boil over medium high heat and add the noodles.
Keep tossing until the noodles absorb all of the sauce, then taste, and if the noodles are too chewy, add a splash of water and keep cooking until done.
Add the shrimp, crabmeat (if using), garlic chives and bean sprouts and toss just until the bean sprouts are wilted.
Plate and serve with chopped cucumber, extra bean sprouts and a wedge of lime. Top with more crabmeat for garnish. Enjoy!

Tips and Shortcuts for Soaking Noodles

One of the keys to success in stir frying rice noodles is properly soaking the noodles. Here are some tips:

To check if noodles are done soaking, lift the noodles up and they should droop completely and have lost all kinks. I soak my noodles in room temp water because it results in the most even hydration and the lowest risk of over-soaking.
The warmer the water temperature, the shorter the soaking time, so as a shortcut, you can use warm or even hot water, but you have to drain the noodles promptly or they will over-soak and become mushy after cooking.
It is possible to over-soak noodles in any temperature water, but in room temp water, you have a big buffer, so just check on them once in a while. If using warm or hot water, they will over-soak quickly so keep an eye on them.
In the case of absolute emergency, i.e. you forgot to soak the noodles, you can soak them in hot off the boil water for exactly 3 minutes (set a timer!) and drain them immediately. I have only tried this with Erawan brand noodles size M (3mm), and timing may vary if using other brands. I don't do this regularly because the risk of over-soaking is high.

Advance Prep Tips

Here are a few things you can do in advance to make this dish even faster to make!

Soak the noodles in advance, then drain well and keep in the fridge. I rest the drained noodles on a kitchen towel briefly before storing to absorb excess water because you don't want any pooling liquid in the container or they will over-soak in the fridge. They should last in the fridge for up to a week.
Make the paste in advance. You can keep the chili paste for up to a week in the fridge or freeze it indefinitely.
Make the sauce in advance. Take it a step further and make the sauce! Saute the paste, then add the palm sugar, tamarind paste, fish sauce and water. Keep this in the fridge and it should last you a couple of weeks. You can make the sauce in bulk, but remember to measure the volume of the sauce once finished and make a note to yourself how much sauce you need per batch.

Storage and Reheating

Like pad thai, rice noodles stir fries in general do not reheat well. This is because the noodles continue to absorb moisture in the fridge, so when you reheat, the noodles will be softer than they were when fresh, and after a few days, they might even be mushy.

This is not a big deal if you have leftovers and you want to eat it the next day. It'll still taste great despite the not-as-chewy texture. But I don't recommend making this as meal prep for your lunch for the week! For that, I suggest trying my glass noodle pad thai which reheats much better.

To reheat, you can microwave or saute it in a non-stick skillet. Make sure to reheat the rice noodles until steaming hot or they will not be soft and may be a bit crunchy and rather unpleasant.

The Science of Freezing Tofu (And 4 Ways To Cook It)

March 22, 2024 by Pailin Chongchitnant 4 Comments

The other day I told my husband to put away the groceries and freeze all the protein…by which I meant all the meat. Next thing I know I opened the freezer and there was my tube of soft tofu looking…completely bizarre.

frozen silken tofu held in hand with more tofu in the background.

After taking a deep breath and reminding myself that tofu is technically protein, I decided to cook the frozen tofu and then post it on Instagram and YT Shorts where it went viral on BOTH platforms. To my surprise people are very interested in the concept of freezing tofu! And it absolutely IS a fascinating process, so I want to explore freezing tofu further.

So for our exploration I froze 2 types of tofu - silken and firm - so you can see the two extremes; and you’ll also see WHY you might want to freeze tofu on purpose, what happens to them when you do, and how to use the results in your cooking.

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Watch The Video

If you want to get all the cool visuals, (and frozen tofu is very cool), everything I cover in this post is covered in this video as well. Enjoy!

What Types of Tofu Can You Freeze?

You can freeze any kind of tofu; anything from silken all the way to extra firm, depending on the texture you want at the end. The soft tofu will remain soft, and the firm tofu will remain firm, but everything will be a little firmer and less fragile than it originally was.

How to Freeze Tofu

There is ZERO trick to freezing tofu and don't believe anyone who tries to get you to do any kind of "prep work." The easiest way is the best way - stick them in the freezer in the packaging, just like my husband did. Once frozen, it’s gonna look completely wrong; the colour will become dark yellow and translucent as per the pic above.

The tofu doesn't need to be frozen for any particular amount of time; you can thaw it as soon as it's completely frozen or leave it there until you want to use it. Let it thaw in its packaging either in the fridge over a few days or in a bowl of room temp water (which will take 3-4 hours) - though of course timing will depend on the size of the tofu. If thawing in water, keep changing the water once it becomes ice cold so it will thaw faster.

*Once thawed, the tofu will still last at least a week in the fridge (unless it is almost expired) so you can thaw it well in advance.

How NOT to Freeze Tofu

Some people will tell you to cut the tofu into pieces, dry them with a towel, then freeze them on a tray as individual pieces. If you just want to store the tofu long term, that's fine, but if you want to reap the benefits of frozen tofu's transformation, this is actually the OPPOSITE of what you want to do!

Yes, freezing tofu in small pieces make them quicker to thaw and easier to use, but for the most dramatic physical changes, you want as much water in the tofu as possible while it is freezing AND for the freezing to happen slowly (i.e. freeze the whole block of tofu). So just stick it in the freezer as is. I will explain the reason for this further in "the science" section below.

What Happens After Tofu is Frozen?

For the tube silken tofu, you can cut the tube right through, (careful of any water squirting on you), and slide it out. And behold the crazy texture, holes, and layers in the pic below! And BECAUSE of all these holes, you'll also notice a ton of water just pouring right out of the tofu.

For tofu packed in a tub, you can just take it out as usual after it's thawed. With firmer tofu it is not as obvious that anything has changed, but if you look closely, you can see the little, tiny holes inside that weren’t there before. And if you press down on it (gently please, it's still tofu) you'll see a ton of water gushing out of those tiny holes.

Both soft and firm tofu basically became a sponge. The holes are much smaller in firm tofu because it had much less water to begin with as I will explain in "the science" below. But the takeaway here is: the softer the tofu, the more dramatic the effect.

The Science Behind Frozen Tofu's Transformation

Now let me explain why this happened with a rough analogy. Imagine that tofu is made up of millions of tiny water balloons. Each balloon is the soy protein, and each soy balloon is filled with water. This is how the water was able to stay suspended INSIDE the tofu in the first place.

But as anyone who’s ever forgotten a can of coke in the freezer knows, water expands when it freezes, and if the container is too full, it explodes. That’s what happened to our soy balloons; and the ice crystals are sharp, so they damaged the balloons as well. And once the tofu thaws, the water leaks out from the damaged balloons, leaving a bunch of saggy empty balloons behind, hence all the holes.

As evidence of this, if you freeze a whole tube of silken tofu, you'll notice that the holes at the ends of the tofu are not nearly as big (see the difference in the pic below). This is because the faster things freeze, the smaller the ice crystals. And smaller ice crystals cause less damage to the protein structure, hence the less pronounced holes. The middle of the tofu will have the largest, most obvious holes because it was the place that took the longest to freeze. And as I mentioned above, this is why you want to freeze the whole block of tofu and not freeze them in small pieces!

previously frozen silken tofu in a Thai sukiyaki soup in a bowl. — Tofu on the left comes from the end of the tube, tofu on the right comes from the middle.

Why would you want to freeze tofu anyway?

previously frozen silken tofu being sliced

Other than triggering trypophobia, this holey texture can be a good thing because one of the most challenging parts about cooking with tofu is getting it to absorb any flavour. You can coat the outside with sauce, but the inside usually just tastes like plain tofu. But with all these holes, sauce and broth and now penetrate INSIDE the tofu, making it much more flavourful.

The other advantage is that because the tofu now has less water, it is a bit stronger and less likely to fall apart, which is why many people like to use frozen tofu in hot pot where things are constantly being agitated. And for firmer tofu, once we fry them, they’re gonna be chewier as well.

Does frozen tofu taste like chicken?

This is such a pet peeve of mine. If you go searching on the internet for frozen tofu you’re going to see people claiming that freezing is a "tofu hack" that makes tofu taste like chicken! As a chicken eater, I can tell you with 100% confidence that it does NOT. And if someone actually thinks that it does…well, maybe they haven’t had chicken for a while.

Yes, if you freeze firm or extra firm tofu and then fry it, it is gonna develop a chewier texture, but you’re definitely not going to fool anyone that this is a meat product. What I CAN say is that depending on what you do with it, it can tastes less like tofu because now more of the sauce is able to penetrate the inside, so the tofu flavour is drowned out a little bit more.

How to Cook With Frozen Tofu

However you currently cook unfrozen tofu, you can still do the same with frozen tofu. But the difference is that now the holey tofu will be able to absorb flavour and will be firmer. So here are a few suggestions I have that will allow you to take advantage of this new feature.

For Frozen Soft Tofu

previously frozen silken tofu in a Thai sukiyaki soup

Cut it into pieces and let it simmer in a soup, stew, or anything saucy to let it soak up the flavour. I used it in this Thai sukiyaki soup recipe and it was delicious. Just add them at the end and let it simmer for just a few minutes so the tofu can heat through and absorb that flavour.
Hot pots! Frozen tofu is popular in hot pots because they are sturdier and less likely to fall apart with all the people constantly agitating the pot. Try this Thai hot pot recipe here!

For Frozen Firm or Extra Firm tofu

You can certainly just throw these into any soups, curries or stews. But if you pan-fry or air-fry them first, you'll also get a lovely chewiness AND this will help prevent them from falling apart when you cook with them, making them much more versatile. Here's how to fry them:

Process shots for how to fry firm frozen tofu, steps 1-4

Press out as much excess water from the tofu as possible (don't be too aggressive, it is still tofu). Cut it into pieces that are slightly bigger than you want them to be at the end because they will shrink.
Lay them on a thick kitchen towel, put another towel on top and gently press to dry them out further. The dryer they are the better they will brown.
Option 1: You can pan fry them in some oil over high heat. Sear them on all 4 sides for a few minutes each side. Be sure not to crowd the pan for best browning.
Option 2: For a less fiddly method, brush them with oil and air-fry them at 400°F (200°C) for about 12 minutes, turning them over half way through. Be sure to place them in a single layer and try not to let them touch.

*People have asked whether it is okay to deep fry frozen tofu. I have not done this, but my concern is that because of all the holes, the frozen tofu may absorb too much frying oil.

3 Recipe Ideas for Pan- or Air-Fried Frozen Tofu

Whether you pan fried the tofu or cooked them in the air fryer, here's what you can do with your golden nuggets of chewy tofu.

Toss them in a sauce. Here I'm using my Hot Thai Chicken sauce recipe. Simply toss the freshly fried tofu until it is well coated, but don’t overdo it cuz the sauce is intense. In a pinch, you can also just toss them in any store-bought sweet chili sauce.

frozen firm tofu tossed in sweet chili sauce

Stir fry them. I recommend my pad prik king recipe which is a slightly sweet red curry paste stir fry with makrut lime leaves. Just throw the tofu in towards the end and toss until they're well coated by the sauce; giving them a minute to heat through and absorb the sauce.

frozen firm tofu stir fried in pad prik king sauce

Simmer them in a stew and take advantage of those holes that can now suck up all that flavour. Try my five spice stew with eggs and pork belly (kai palo) which is a classic.

And that's it! I hope you have fun experimenting with all kinds of frozen tofu, and let me know if you have a favourite way to use them!

Homemade Roasted Chili Flakes

March 11, 2024 by Pailin Chongchitnant Leave a Comment

"I want to make this dish spicier, what can I add?" I get this question often for those who love heat. In Thailand, we have a couple of options, but by far the easiest, quickest, and most versatile option is to make roasted chili flakes, or prik pohn พริกป่น in Thai.

In Thailand you'll find roasted chili flakes as a tableside condiment offered at many restaurants, and at home everyone has a stash in their fridge or pantry. Not only does it add heat, the toasting adds a slight smokiness that gives food a little extra je ne sais quoi. It's very simple to make (and much cleaner, as I will explain later), and you only need to make it once and it'll last you the whole year or longer.

Ingredients and Notes

Spicy dried chilies. You can use any kind of spicy dried chilies that have the right amount of heat for you. If you can get dried Thai bird's eye chilies, that's great, but where I live, I usually use arbol chilies which can be found anywhere Latin American groceries are sold.
Makrut lime leaves, optional. To make your roasted chili flakes extra aromatic, I like to add a makrut lime leaf (aka kaffir lime leaf) and grind it up altogether with the chilies. You can also change this to lemongrass is you wish. You do not need to be specific with amounts here, add as many as you want, but generally I add 1 leaf to about 1½ cups of dried chilies.

How to Make Roasted Chili Flakes

I've made roasted chili flakes in many of my youtube videos, and you can see me make it here in nam jim jeaw video.

*Note: You can make as much or as little as you want, the method doesn't change. But the more you make, the longer it will take to roast.

Wash the chilies (optional). Some dried chilies are not clean; it really depends on the brand. If the dried chilies you have feel dusty, you need to wash them (wash the whole bag so you only need to do it once.) Dunk them into a bowl of cold water and swish them around for literally 5 seconds, then lift them out of the water and lay them out on a kitchen towel. Don't let them linger in water of they'll rehydrate. Towel them dry as much as possible, then let them dry completely overnight, (I use a fan to make them dry faster), before storing them.

Deseed the chilies (optional). If the chilies you have are too spicy for your liking and you want to tone the heat down a bit, cut the chilies with scissors and pour the seeds out.

Option 1: Toast the chilies on the stovetop. Add the chilies (and makrut lime leaves, if using) to a dry pot, wok or skillet and stir them constantly over medium heat until a few charred spots form on the chilies (see pic below), then remove from heat. This should only take a few minutes especially for small amounts. If making a large amount you can increase the heat to medium high, but be careful as the chilies burn fast.

Option 2: Toast chilies in the oven. If making a large amount you can use an oven. Preheat to 300°F (150°C) and bake the chilies for 5-7 minutes, or until they darken slightly and smell smokey. Chilies will not have charred spots like the stovetop method, but they should overall look a bit darker.

Transfer the chilies to a coffee grinder or spice grinder (for large amounts a food processor will also work) and grind them into small flakes or a coarse powder.

Safety note: Do not immediately open the grinder lid after you stop the blade. Give the chili dust time to settle down before opening, 15-20 seconds at least, otherwise you will inhale chili dust and that is NOT FUN. Also when you deem it safe to open the lid, do not put your face directly on top of it; and make sure there isn't a fan or anything blowing nearby. This all seems obvious until you forget about it, folks.

roasted chili flakes being poured from grinder

How to Store Chili Flakes

Store in an airtight container in the fridge or freezer, because chilies do get moldy overtime. I usually only make one small jar at a time and keep it in the fridge, but if you have more than you can use within 6 months, keep a small amount in the fridge and the extra in the freezer.

Shortcut: Toasting Store Bought Chili Flakes

If you can find chili flakes already ground at the store, you can also just toast these in the skillet over medium heat until they darken slightly. BUT because the flakes are tiny this will take a very short time (less than a minute) and will burn quickly, so you have to watch it carefully!

However, I have a two concerns about this:

If you're thinking of "Red Pepper Flakes" you can find at most Western grocery stores...they are usually too mild to be an effective way to add real heat to food. I wouldn't bother with them unless you're looking to make mild chili flakes.
Some Asian grocery stores will sell chili flakes from Thailand, and this stuff is SPICY. However, old chili flakes stored at room temp, especially in humid conditions, can develop mold. And because these are already ground it's impossible to tell whether there is any mold in them. So if you trust the quality of your chilies, that's great, but I prefer to grind my own from whole chilies so I can make sure the chilies are clean and mold-free.

Northern Thai Laab (Larb) Recipe

March 1, 2024 by Pailin Chongchitnant 4 Comments

If you frequent Thai restaurants you probably know of a dish called larb or laab - a salad made of ground meat so popular that is was even mentioned in a Spider Man movie! But the laab I'm sharing in this post is something entirely different...it's not even a salad.

It hails from the North, so it is specifically called laab nuea (nuea = north) or laab kua (more on this below). If you've been to Chiang Mai, you might have tried it, but outside of northern Thailand it's very hard to find - a truly hidden gem! It's made from ground meat mixed with a unique blend of spices, giving it a flavour unlike any other dish in Thai cuisine.

a plate of laab kua with a side of fresh veggies and more fresh veggies in the background

What is Laab Kua?

Let's get the names straight because it is a dish that goes by a few different names. Laab kua ลาบคั่ว is also called laab nuea ลาบเหนือ or laab mueang ลาบเมือง. Sometimes it's referred to as the laab of the province in which it is made - so if you're in Chiang Mai they might call it laab chiang mai, for example. And laab found in different northern provinces can have slight variations, as with most regional foods.

Whatever the name, it refers to a dish made from minced meat - typically but not exclusively pork or beef - and the meat is flavoured with a special spice blend. This spice blend is called prik laab. It is served with fresh herbs, fresh vegetables, and sticky rice is a must.

Laab was originally a dish made for large gatherings. Villagers would butcher a whole animal specifically to make laab for whatever the occasion might be, and it would be a communal effort to make this dish. This is why traditional laab kua uses a lot of offal -and by a lot I mean ALL of the offal - because they wanted to use the whole animal! (But do not worry, for my recipe I've made it homecook-friendly, using only meat and, if you like, liver.)

In Northern Thailand laab is sometimes served raw (called laab dib, dib = raw). Think beef tartare, but with Thai spices! While I don't suggest you do this at home because of the obvious food safety risk (unless you're using sashimi-grade fish), it's an important thing to be aware of when you go to Thailand! And this is why the cooked version that we're making is called laab kua, because kua means to stir in a hot pan.

Ingredients and Notes

Here are all the ingredients you need and important notes about them. It looks like a lot, but you probably have many of the spices at home already! For amounts, see the recipe card below.

The Spice Blend: Prik Laab

Gathering spices for laab kua is really the hardest part, but if you're missing a thing or two, it's fine to skip them. There are many recipes for prik laab; some use more spices, while others use less, so this is by no means the golden standard!

*To save time, you can buy pre-made prik laab here (US only) made by my good friend Chef Hong Thaimee. You can also buy prik laab at most markets in Northern Thailand. If you see other brands, please check first that it is a spice blend for NORTHERN laab, and not just a "laab seasoning mix" which is for the other kind of laab.

Cumin seeds
Sichuan peppercorns, I'm adding these as a substitute for a Thai herb called makwaen which is a relative of Sichuan peppercorns. They have similar tingly heat!
Coriander seeds, do not use ground coriander for this as I find ground coriander doesn't have half the aroma whole seeds do.
Fennel seeds
Cinnamon sticks, or ground cinnamon is fine.
Bay leaves
Black peppercorns
Cloves
Nutmeg, I'm using ground nutmeg here, but you can also grate fresh nutmeg.
White cardamom, or substitute green cardamom.
Long pepper, also known as Indian long pepper, has a super unique aroma that is hard to describe, but I get a zingy citrus plus a deep woodsy aroma. You won't find this in most stores, and I bought this online, but it is okay to skip it.
Star anise
Dried chilies or chili flakes. In Thailand the chilies are ground up into the spice blend, but for me I like to keep the chilies separate so I can adjust the heat each time depending on who I'm making it for. This means that if you already have roasted chili flakes handy (perhaps from my other recipes!) you can just use that!

Indian long pepper on a plate — Indian long pepper, also known simply as long pepper.

The Laab Kua

Fish sauce. See how to choose good fish sauce here.
Ground pork or ground beef, I'm using pork. Preferably not too lean.
Pork liver (optional).
Garlic, for making fried garlic.
Shallots, traditionally we fry the shallots crispy and then top the dish with it, using the same oil you used to fry the garlic. I simplify this step by simply just sauteing the shallots into the dish and then topping it with store bought fried shallots (there is enough to do already!). But if you want to make your own, here's my guide to making perfect crispy fried shallots!
Lemongrass, bottom half only.
Galangal (optional).
Cilantro
Green onion
Vietnamese coriander. This is called pak preaw in Thai but usually labelled in Asian stores as rau ram, which is the Vietnamese name. If you can't find it, it's okay to omit.
Sticky rice for serving. Please trust me on this: laab kua is not nearly as good served with regular/jasmine rice. The chewy, dense sticky rice really makes the dish. Here's my favourite method for making sticky rice, if that doesn't work for you, also check out 7 other ways to make sticky rice!
Accompaniments: fresh crunchy veg such as Asian green cabbage (this is the squat cabbage you find at Asian stores, which is sweeter and crunchier than the ball-shaped ones in Western stores), cucumber, carrots, long beans. It's also very common to serve crispy pork rind alongside laab (we really do use the whole animal!)

accompaniments for laab kua — Accompaniments to laab kua includes fresh crunchy vegetables and crispy pork rind. Don't forget sticky rice for serving!

How to Make Northern Laab Kua

Here's a bird's eye view of all the steps. If this is your first time I recommend watching the video tutorial to ensure success. For the full instructions see the recipe card below.

process shots for making laab kua steps 1-4

Toast the cumin seeds over medium heat until the darken and start to pop. Remove.
Toast the rest of the spices until the coriander seeds darken and start to pop.
Toast spicy dried chilies over medium heat until charred spots form. You can also toast chili flakes until they darken slightly.
Grind all the spices except the chilies into a powder. Grind the chilies separately into a powder.

process shots for making laab kua step 5-8

Combine spices, chili powder, water and fish sauce and stir to dissolve the spices.
Pour the spice mixture into the ground pork.
Knead the pork with your hands until the spices are evenly distributed.
Stir in chopped liver just to mix.

process shots for making laab kua step 9-12

Fry garlic in oil over medium low heat until golden and the bubbling has subsided. About 5 minutes.
Drain and keep the garlic oil separate from the fried garlic.
In a wok, add the garlic oil, shallots, lemongrass and galangal and sauté until the herbs start to turn golden.
Add the pork/liver mixture and cook until the pork is fully cooked; making sure to break up the pork so there are no chunks.

process shots for making laab kua step 13-16

Off heat, then add cilantro, mint and rau ram (pak preaw) and stir to mix.
Plate and top with mint.
Sprinkle fried garlic, fried shallots and serve with extra fresh herbs, fresh veggies and sticky rice.
If you want to eat laab like a Thai, eat it by hand! Ball the sticky rice up into a dense, small ball, and use your fingers to pinch the laab onto the rice and enjoy!

Tips for Advance Prep

This is a lot of things to do if you do it all in one go, but there are things you can do to make this weeknight-friendly:

Make the spice blend in advance. This is the biggest thing to get out of the way as the rest is pretty easy. And once you make it one time, you'll have it for the next several batches.
Make fried garlic and garlic oil in advance. I usually have garlic oil and fried garlic in my fridge already cuz I make it in bulk and use it for a lot of things (and you'll want to use it on a lot of things once you have it trust me!). So if you're gonna do it ahead, I recommend making a whole bunch - at least use a whole head of garlic.
Make the roasted chili flakes in advance. I also usually have this in the fridge in bulk, and it's so useful for adding heat to anything that needs it!

FAQ: Can You Make Laab Kua with Other Kinds of Protein?

Pork and beef are the most popular options for making laab kua in Thailand, but you absolutely can use any other kinds of ground meat. Lamb would work beautifully with all of the spices in this dish, though ground chicken and ground turkey instead as well, and I would recommend dark meat for both of those.

You can also make laab with fish! Any kind of fish will work. If using fish, you will need to mince the fish yourself as they don't sell ground fish, last I checked :). Simply chop the fish into small pieces and then use a cleaver or a sturdy chef's knife to mince. You can see my laab chicken recipe video for how to hand-mince meats, starting at around minute 3:20.

Worth noting: if you're using sashimi grade fish, you can actually eat it raw! Mince the fish and then mix with the spices, seasonings, and fresh herbs as per the recipe.

To make it vegan, you can use TVP, or crumbled pressed tofu, like the one I used in my Vegan Laab Recipe. I'd recommend mixing it with finely chopped mushrooms for some extra umami and chew, then use soy sauce instead of fish sauce.

More Northern Thai Recipes You'll Love!

15 Thai Street Food Recipes You Can Make At Home

February 13, 2024 by Pailin Chongchitnant 5 Comments

Getting a taste of the amazing food from the streets of Thailand doesn't require a plane ticket, vacation days, or a language barrier. Get it right here with my 15 Thai street food recipes that you can make right at home!

Many people go to Thailand, fall in love with the amazing street food, and then come home craving those flavours. While many Thai street food dishes are not easy to replicate at home as they require unusual tools, hard-to-find ingredients, or special skills, so many others absolutely doable!

All you need are the right instructions, and that's what I'm here for. Enjoy!

1. Thai Fried Chicken - Hat Yai Style

Golden brown Hat Yai fried chicken wings are placed in a delicious pile on a ceramic plat with crispy fried onions and garnished with a sprig of herbs. It is placed on a grey stone background.

In Thailand, fried chicken is street food, not something you order in a restaurant. The best ones comes from unassuming carts. My goal for this recipe is to prove to you that Thai fried chicken is the best in the world, no exaggeration 😉. Specifically, Hat Yai style fried chicken; Hat Yai being my hometown in southern Thailand.

I’ve had fried chicken from all over the world, and I still haven't experienced one better than ours. Read on, then try the recipe (it's really quite easy) and see if you agree!

Get the Thai fried chicken recipe here

2. Authentic Thai Drunken Noodles - Pad Kee Mao

Pad kee mao is placed in a heaping pile on a white and blue ornate plate. The succulent shrimps are placed on the top left side of the pile while the vegetables are a beautiful contrast to the rich and flavourful noodles. A pair of chopsticks are placed on the left side. Herbs are placed on a red background beside the plate.

Pad kee mao ผัดขี้เมา or drunken noodles is stir fried noodles with holy basil and lots of chilies. It's a cult-favourite Thai street food. The combination of chewy fresh rice noodles, the epic savoury sauce, and the fragrance of holy basil ... there is nothing quite like it and it never gets old.

Get the Pad Kee Mao recipe here

3. Easy Hainanese Chicken Rice - Khao Mun Gai

Beautiful succulent pieces of chicken are placed on a steaming bed of rice. THe kao mun gai's sauce is drizzling over the chicken as the hand is gently lit with soft lighting. The dish is placed on a square piece of banana leaves. It is accompanied with slices of cucumber and a bowl of the same sauce being drizzled over. The spoon and fork are delicalately placed on the left side on on the plate as a bowl of soup and a large serving bowl of chicken are gracing the background.

Khao mun gai is a serious contender for a last meat for me. This street food is ubiquitous in Thailand, and you can find it at just about any food court in any mall.

For this at-home recipe, I use chicken pieces instead of whole chickens that street food vendors use, so cooking time is greatly reduced without compromising the flavour at all. After discovering this weeknight-friendly method, I have not gone back to the whole-chicken method yet!

Get the Khao Mun Gai recipe here

4. Easier & Healthier Pad Thai with Glass Noodles

A fork full of golden glass noodles are being pulled out of a pile of pad thai woonsen. Its vegetables and ingredients glow and glisten in contrast to the refreshing garnishes of lime and beansprouts. The chili powder and peanuts give a wonderful splash of colour.

Classic pad thai with rice noodles is not an easy dish - definitely not something that I would recommend beginners start with. First timers often end up with mushy, clumpy, broken, or undercooked noodles. But here's a variation of pad thai that uses a noodle that is easier to work with and healthier: glass noodles. It's a different texture, but I promise the taste is just like the classic pad thai!

Get the Pad Thai with glass noodles recipe here

5. Authentic Thai Pork Satay & Peanut Sauce

Skewers of pork Satay perfectly grilled and placed in a uniform pile on a white plate. It is paired with a rich peanut sauce and veggie side.

Thai satays can be found all over the streets of Thailand, and they're almost always made from pork. The peanut sauce in this recipe is so good you can put it on anything you like, however, few people know that in Thailand, this peanut sauce is only used on satays, and we do NOT put peanut butter in it (or in anything else for that matter!)

If you don't eat pork, I also have a recipe for beef satay, and for a weeknight friendly version, try my no-skewer chicken satay.

Get the Thai pork satay & peanut sauce recipe here

6. Authentic Thai Pad See Ew

Pad See Ew noodles lay in a georgeous pile on a blue and whote plate surrounded by two bottles of sauce and a red floral white place with wide plain rice noodles. A pair of chopsticks are placed at the top of the blue plate and the background is a grey stone countertop.

Pad thai may have all the fame, but Thai food lovers know that pad see ew is where real noodle bliss is at. This pad see ew recipe is tried and true, and I promise it'll rival anything you've had at Thai restaurants! It's a quick and simple dish, but you need to know some tricks to achieve perfectly seasoned, not-broken rice noodles with that smokey wok char.

Get the Pad See Ew recipe here

7. Thai Chicken Noodle Soup

The ultimate love child of street food and comfort food. If you like pho, this is very close to it but with Thai flavours! Well balanced flavours with lots of textures going on...topped with crispy garlic...this ain't your mama's chicken noodle soup! Haha, that is definitely true for my mama, although my GRANDmama would make something like this often. This is probably the easiest noodle soup you could make at home, especially once you've mastered the art of Thai style chicken stock.

Get the Thai chicken noodle soup here

8: Tom Yum Noodle Soup

A golden steaming bowl of tom yum noodles in a white bowl. Topped with vilantro and beansprouts.

When you go to Thailand, sitting at a noodle shop on the street somewhere, please order yourself a tom yum noodle soup if they have it. This is not the famous "tom yum soup" that you might know…the one with lemongrass, galangal, and shrimp. Nope, this is something else that's equally delicious.

Get the Tom Yum Noodle Soup Recipe Here

9. Holy Basil Chicken Stir-Fry - Pad Gaprao (Pad Kra Pao)

A heaping serving of pad gaprao lay on a bed of rice and topped with a beautiful over-easy fried egg. Garnished with a sprig of herb, the dish is decorated with splashes of green and red from the pad gaprao's veggie mix. The plate is placed on a wooden mat with a metal spoon and fork set to the side.

This popular Thai dish has many English spellings: Pad Kra Pao, Pad Ka Prao, Pad Ka Pow, Pad Krapow...etc. No matter how you spell it, they all point to this same delicious, rustic, spicy stir-fry featuring the aroma of holy basil. For a truly classic way to serve this dish, pour it over rice and top with a fried egg!

If you want to make pad gaprao using different kinds of protein, check out my formula for turning anything into pad gaprao!

Get the Pad Gaprao recipe here

10. Sukiyaki Stir Fry - Suki Hang

A generous portion of Suki Hang is placed on a white square plate. The celery brings a bright green composition to the over all look as the red sauce glistens on top of the delicious slices of chicken.

Sukiyaki is obviously a Japanese dish, but this particular recipe is very much unique to Thai cuisine. Here's the story. Sukiyaki is a Japanese hot pot, and Thai people took the inspiration and started making our own sukiyaki hot pot served with a spicy, flavourful red sauce that's more suited to the Thai palate.

Over the years, people realized that the sauce for the hot pot would also make a great stir fry, and suki hang or "dry suki" was born!

Get the Suki Hang recipe here

11. Khao Soi: Thai Curry Noodle Soup

A steaming bowl of kao soi is beautifully topped with crispy noodles, bright and fragran chili crisps, contrasted with the bright red onion slices, lime wedge, and sprig of cilantro.

Regional Thai food isn't very well known, but khao soi, egg noodles in aromatic curry broth, is an exception. Because Northern Thailand is such a popular tourist destination, this Northern Thai curry noodle soup has become popular amongst foreigners.

Some might even say if you visit the North of Thailand and didn't eat khao soi, you didn't really make it there! It's a truly unique dish, and with this recipe you can recreate the experience of Northern Thailand at home.

Get the Khao Soi recipe here

12. Chinese BBQ Pork Rice - Kao Moo Dang

A plate of Chinese BBQ pork on rice with gravy on top. With a side of medium boiled egg and cucumber slices and a bowl of soy chili vinegar dippins sauce.

This dish is the epitome of "Thai street food". If you wanted kao moo dang you can walk into any food court and you're guaranteed to find a vendor. At the basic level it's just Chinese BBQ pork (char siu) on rice, but what makes this dish unique to Thailand is the savoury-sweet gravy studded with roasted sesame seeds.

Get the Kao Moo Dang recipe here

13. Thai Banana Pancakes (Banana Roti)

Placed on a black square plate, a crispy Banana roti is perfectly cut into 12 pieces. Sweetened condensed milk is drizzled on top with a light powdering of icing sugar.

Thai roti is one of THE most popular snacks/desserts amongst visitors to Thailand! You can see roti carts at many tourist attractions around the country, and nowadays, vendors offer so many different filling options like bananas, chocolate sauce, nutella, apples, etc. which, by the way, were not available when I was a kid. If you go to non-touristy parts of Thailand you may still see some old-school roti vendors that still don't offer many fancy fillings.

With this recipe, you can recreate this popular snack at home. It does require some technique, so I highly recommend you watching the video tutorial to ensure success!

Get the Banana Roti recipe here

14. Thai Coconut Pancakes - Kanom Krok

Various kanom krok halves are placed cut open side up or down on a wire rack. The fillings of corn, taro cubes, or spring onions peak through the cooked batter. The are two clear bowls filled with corn or spring onions.

These famous little Thai coconut pancakes are one of the most popular street foods in Thailand. So much so that even Trader Joe's now sells frozen kanom krok, and Thai people all over the US are going crazy over them!!

They're so incredibly tasty that I seek them out every single time I go to Thailand...it's an absolute must-have for me. You do need to get a special pan for it, but it's not expensice, and the treat will be well worth it, I promise!

Get the Kanom Krok recipe here

15. Thai Iced Tea

Two glasses of Thai tea, one with half and half being poured into it.

Thailand has one famous (non-alcoholic) drink, and this is it: Thai iced tea. The orange coloured sweet concoction is so good it feels like it should be dessert. A lot of times I find restaurants make it too sweet, so I actually prefer making my own so I can make it exactly how I want it. If you love Thai tea and you're a coffee drinker, you're also going to love this easy Thai iced coffee!

Get the Thai iced tea recipe here

30-Minute Crispy Pork Belly

February 2, 2024 by Pailin Chongchitnant 38 Comments

I LOVE me some crispy pork belly, I mean, who doesn’t? But if you’ve ever tried to make the Chinese style crispy pork belly with the bubbly skin, you know it’s not a quick and easy thing. Even with my recipe, which is one of the simplest out there, it's a 2-day process.

So THIS recipe, is much simpler. It's a Thai style fried pork belly that is unbelievably good, and it's only going to take you 30 minutes. I made this for a Thai friend, and after one bite and he said, "You need to sell this!" It was THAT good!

a plate of Thai crispy pork belly with dried chilies and thai basil garnish

What is Thai Style Crispy Pork Belly?

Most people are familiar with the Cantonese style crispy pork belly or siu yuk, where the crispy part is the skin. The whole piece of pork is meticulously prepped and roasted; and when done well you get puffy, bubbly crispy skin.

This Thai style is called moo saam chun tod nam pla, which means "fish sauce fried pork belly." People do it in many different ways in Thailand, but the secret to deliciousness here is the fish sauce which goes incredibly well with pork.

It's coated lightly with flour, and even though it has no skin, there is a light crispness from the flour that gets double fried. It is 100x easier and faster than the crispy skin one, and though not as impressive looking, is no less delicious. In fact, some would even prefer this one!

In Thailand this would be considered a gub glam or "drinking food." Something munchy that goes very well with a cold drink, such as a beer! You might also find it sold by street vendors with sticky rice, and it makes a great breakfast for folks to grab on their way to work.

Ingredients

Here are all the ingredients you'll need with important notes. As you can see you don't need much at all! For amounts, see the full recipe card below.

Pork belly. We don't need the skin for this recipe, so if your pork has skin, buy a little extra to account for the lost weight of the skin that will be removed. Look for center cut pork belly which has a more even layer of meat throughout. I try to look for pieces with more meat and less fat, but that's up to your preference.
Fish sauce. The main seasoning for this and the reason why it is SO good! Here's my post all about fish sauce and how to choose a good one.
Sugar. A little to balance the saltiness, and it will also help with the browning.
Ground white pepper. Black pepper is also fine.
Cornstarch. For the crisp coating.
All-purpose flour. If you need this to be gluten free you can use all cornstarch, but the flour does help with the browning as well.

close up of pork belly from the side — Tip: Choose pork belly with an even layer of meat throughout so you don't get some pieces that have too much fat. The *center cut* will be more even than the pieces at the edges. Be picky at the butcher as some pieces have a ton of fat on them!

How to Make Crispy Pork Belly

Here's a bird's eye view of the process, for the full instructions see the recipe card below. I also recommend watching the video tutorial before you start in order to ensure success!

Pat the pork dry and remove the skin from the pork belly (if any).
Cut the pork into 1-inch wide strips, then cut each strip into ¾ inch thick pieces.
Add the fish sauce, sugar and pepper to the pork pieces and massage for a minute or so until there is no more liquid pooling in the bowl.
Combine the cornstarch and flour and sprinkle over the pork.

Process shots for making Thai crispy pork belly steps 5-8

Toss until all the pieces are evenly coated in the flour. Carefully check that none of the pieces are sticking together! Let it sit while you heat up the oil.
Heat 1 inch of frying oil to 350°F (175°C) and fry half of the pork for 2 minutes then remove from the oil - the pork will not be done at this point. Allow to cool on a tray while you fry the second batch.
Once the pork is no hotter than lukewarm, bring the oil temp up to 385°F (196°C) and fry the pork again for about 90 seconds or until the pork is well browned.
Remove and drain on a paper towel; repeat with the second batch. Allow to cool slightly before eating because the fatty part is VERY HOT!

Tips for Success

There are a couple of things that are important to your success:

Don't fry the pork immediately after dredging. The flour needs at least 5 minutes to absorb the moisture on the pork which will help it adhere. If you fry as soon as you dredge, a lot of the flour will fall off the pork as soon as it hits the oil. Your pork won't have as nice of a crust, and you'll have a ton of flour in your frying oil. I recommend dredging before you heat the oil, or immediately after the oil starts heating, so the pork can sit while you wait for the oil.
Let the pork cool before the second fry. If you don't let the pork cool enough, the pork will overcook during the second fry. The cooler the pork, the larger the window you have for the second fry before the pork overcooks. Room temp is ideal, but lukewarm is fine.
Don't make the pieces too big or too small. If you cut the pork too big, you won't have as high of a crust to meat ratio. If you make the pork too small you'll overcook it in the time that it takes the crust to crisp. I found that 1 inch x ¾ inch (and whatever height of each pork piece) is ideal.

Advance Prep Tips

This is a crowd pleaser and something I encourage you to make for a party! It's also very easy to make in advance, and there are a number of things you can do:

Marinate the pork up to 1 day in advance.
Do the first frying a few hours before serving, and let the pork sit at room temp. Fry them the second time right before serving.
If you don't want to have the oil sitting around, do both rounds of frying, let them sit at room temp, then when ready to serve reheat them for a few minutes in the air-fryer. This re-crisps them back up nicely too.

FAQ

Can these be done in the air-fryer?

The air fryer won't get the crust quite as nice and crisp, however, they reheat really well in the air fryer. I recommend oil frying them to cook them initially, but any leftovers can be reheated for just a few minutes in the air fryer at 350°F.

What to serve with crispy pork belly?

If you're in Thailand, you'd 100% be given nam jim jeaw along with your pork belly. It is the sauce that we serve with all meats, especially fatty meats, because the acid and heat cuts the grease super well. But if you're serving these with a cold fizzy beverage, it doesn't really need a sauce at all!
If you want to make a meal of it, sticky rice is the best and classic pairing!

Can these be refrigerated or frozen and then reheated?

I've kept leftovers for up to 1 week in the fridge, and reheat them in the air fryer for roughly 5 minutes at 350°F and they turn out very well.
Though I have not done it myself, I don't see why you wouldn't be able to freeze them, and then reheat them in the air fryer at 350°F, probably for 8-10 minutes.
Without an air fryer, you can bake them to reheat though it may not be as crispy, 375°F/190°C (convection if possible) for about 5-7 minutes from the fridge.

30-Min Crispy Pork Belly Thai-Style

By: Pailin Chongchitnant

No more tedious hours of prep, this crispy pork belly needs just 30 minutes, and the result is freakishly good. Double fried for a crisp crust, and fish sauce adds umami magic. As my friend said after one bite, "you need to sell this."

4.96 from 22 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 25

Course Breakfast, Main Course

Cuisine Thai

Servings servings

Ingredients

▢ 1 lb pork belly, skinless , see note 1
▢ 1 ½ tablespoon fish sauce
▢ 1 teaspoon sugar
▢ ½ teaspoon ground white pepper
▢ 2 tablespoon all-purpose flour, see note 2
▢ 2 tablespoon cornstarch
▢ Frying oil, as needed
▢ Nam Jim Jeaw, optional dipping sauce

Check Out Ingredients and Kitchen Tools I Use

Notes

The weight given is for skinless pork belly. So if the pork you buy has skin, buy at least 1.2 lb/550g (add 20%) to allow for the weight of the skin. Also, choose pork belly with an even amount of meat throughout the piece (center cut).
To make this gluten free, sub the all-purpose flour with the same amount of cornstarch.

FULL VIDEO TUTORIAL

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Instructions

Pat the pork belly dry as much as possible with a paper towel, then remove the skin with a sharp knife, leaving as much of the fat on it as possible (unless you want to remove some of the fat).
1 lb pork belly, skinless
Cut the pork into 1-inch wide strips, and then cut each strip into pieces about ¾-inch thick. (The pork will shrink after frying so the final pieces will be smaller).
Place the pork into a large mixing bowl and add the fish sauce, sugar, and white pepper. Use your hand to massage the pork and mix all the seasonings. Keep massaging for a minute or so until you no longer feel the grains of sugar, and there is no more fish sauce pooling at the bottom of the bowl.
1 ½ tablespoon fish sauce, 1 teaspoon sugar, ½ teaspoon ground white pepper
In a small bowl, combine the all-purpose flour and the cornstarch and mix well. Sprinkle the flour mixture over the pork and mix well, making sure none of the pieces are sticking together. You want a light and even coating on all the pieces. Let it sit for 5 mins or so while you heat up the oil.
2 tablespoon all-purpose flour, 2 tablespoon cornstarch
Add at least 1 inch of frying oil to a wok or a medium pot and heat it to 350°F (175°C) for the first fry.
First Fry: Add half of the pork, placing it in the hot oil one piece at a time to ensure they are not sticking together. Fry for 2 minutes (time this). Maintain the heat of the oil between 300-350°F during the frying; on my electric stove I keep it on medium high, but it will vary from stove to stove.
Remove the pork promptly and place on a plate to cool until it’s no more than lukewarm before frying them a second time. Repeat with the second batch, being sure to bring the oil temp back up to 350°F before frying.
Second Fry: Once the pork is cool, bring the oil temp up to 385°F(196°C) over high heat. Add the pork all at once and fry for 70-90 seconds, or until the exterior is a deep golden brown. You can fry them for a maximum of 2 minutes; beyond this the pork will become too dry. Remove and place on a paper towel-lined plate to drain. Be sure to bring the temp back up to 385°F before frying the second batch.
Allow the pork to cool for a few minutes before digging in as the fatty part of the pork is VERY hot out of the fryer!!

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10 No-Fail Recipes for Chinese New Year

January 31, 2024 by Pailin Chongchitnant 1 Comment

Some people know that even though I was born and raised in Thailand, I am a 4th generation Chinese-Thai. There are millions of Chinese-Thais and Chinese food has become so deeply intertwined with Thai cuisine that you cannot really speak of one without the other.

Because of this, Chinese New Year is an important celebration in Thailand, and of course food is at the centre of this celebration! So here are some recipes that I have that could be part of your Chinese New Year table!

Lo Bak Go - Turnip Cake

An absolute classic when it comes to the Lunar New Year. If you make one thing this season, let it be this one. This recipe is my mother-in-law's famous recipe and it's the best I've ever had.

Lo Bak Go Recipe

Crispy Spring Rolls (Egg Rolls)

The filling of these is so good I can just sit with a bowl of it and have it for my whole meal. I got this recipe from my restaurant days and these are still the best spring rolls I've had anywhere.

A plate of spring rolls, with 3 pieces cut open served in a glass. Cilantro garnish.

Crispy Spring Rolls Recipe

Steamed Fish with Ginger Soy Sauce

Steamed fish is an integral part of a Chinese feast, and this is my most popular steamed fish recipe with over 1.5 million views on YouTube! And for good reasons, it is incredibly delicious and works with any white-fleshed fish. If using whole fish, the same technique applies, just scale up the sauce amount according to how big your fish is.

Steamed Fish with Ginger Soy Sauce Recipe

Aunty Jenny's Braised Chicken Wings

This recipe is perfect if you don't want a complicated meal for Chinese New Year. It's an easy and simple dish that tastes like you spent hours on it. The first time I had this dish at my mother-in-law's place, I knew I needed a recipe!

Aunty Jenny's Braised Chicken Wings Recipe

Char Siu - Chinese BBQ Pork

This char siu recipe is one of my most popular one with over 1.5 million views on YouTube! I promise you it will be better than anything you can buy, especially when you can cook it to juicy perfection and serve it still-warm from the oven. It takes some advanced planning, but the process itself is really straight forward.

Chinese BBQ pork sliced on a cutting board.

Char Siu Recipe

Siu Yok - Crispy Pork Belly (no fry, no boil, no salt crust)

I don't know about you, but in my world, if you have the sweet char siu, you also gotta have the salty crispy siu yok (aka siu yuk or siu yoke) to complete the pork extravaganza. This recipe is the simplest one you'll fine, with guaranteed bubbly, crispy skin if you follow the instructions.

A plate of crispy pork belly, one big piece and a few cut pieces

Siu Yok Recipe

Gai Lan Oyster Sauce Stir Fry

A Chinese New Year feast can be a bit rich and heavy, and this super popular recipe is the perfect vegetable side dish to balance it all. You'll never want to cook gai lan any other way again!

A plate of chinese broccoli stir fry with garlic pieces on top

Gai Lan Oyster Sauce Stir-Fry Recipe

Steamed Spare Ribs in Black Bean Sauce

This is my husband's go-to dish at dim sum, so I decided to try to make it at home, and it turned out to be super easy and even more delicious!

A bowl of steamed spare ribs with green onions and bell pepper garnish

Steamed Spare Ribs in Black Bean Sauce Recipe

Grandma's Hainanese Glass Noodle Stir-Fry

You GOTTA HAVE NOODLES for Chinese New Year, am I right?? This is my grandmother's signature dish, done Hainanese style, which is where she's from. I'm so happy to be able to share our family's beloved recipe with you!

A bowl of glass noodle stir fry with dried shrimp, shiitake mushrooms and green onions on top.

Grandma's Hainanese Glass Noodle Stir-Fry Recipe

Tang Yuan - Black Sesame Rice Balls

In the world of Chinese desserts, this is easily my favourite. The chewy mochi-like rice balls are filled with aromatic roasted black sesame seeds. The best part is the soothing, warm ginger broth that they come in.

Tang Yuan Recipe

Want some more recipe ideas?

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The Only PAD KRA PAO Recipe You Need - Holy Basil Stir Fry

January 19, 2024 by Pailin Chongchitnant 23 Comments

This is one of the most useful recipes I've ever shared. It's an all-purpose formula you can use to turn any protein you have into delicious pad kra pao - Thai holy basil stir fry. Any meat, seafood, or any leftover cooked meats you might have lingering in the fridge. It's the only recipe you need to make any kind of pad kra pao you want! With this recipe, you'll have one of the most popular Thai dishes on the table in less than 30 minutes!

a plate of pad kra pao beef with rice and a fried egg. A side of fish sauce condiment and holy basil sprigs

What is Pad Kra Pao, Pad Gaprao, or Pad Krapow?

Pad means to stir fry, and gaprao means holy basil. It is a spicy stir fry with holy basil that can be made with any kind of meat or seafood, and always served with rice. You'll see various English spellings of this dish, including pad kra pao, pad krapow, and pad gaprao, or perhaps something else, but rest assured they are all referring to the same dish.

If you're curious, I address the reason behind all these different spellings in the FAQ of my traditional beef pad kra pao recipe post. (For the record "pad gaprao" is, I think, the most phonetically correct way to spell it, but because pad kra pao is the most popular and recognizable, I've chosen to use that spelling here.)

I know many Thai people would agree with me that if Thailand were to have a national dish, it should not be pad thai, it should be pad kra pao. It is universally loved, frequently consumed by the rich and poor alike. It's something people buy on the street, in restaurants, and make at home. It is just a big part of the Thai food culture.

Ingredients

Here are the ingredients with all the important notes you'll need before you start. Remember that this is supposed to be a formula that you can adapt to any kind of protein you have that you want to use, even leftover cooked meat! The amounts are in the recipe card below.

Any kind of protein, raw or cooked. This is a great recipe for using up any meat, including leftover cooked meats like that Thanksgiving turkey, roast beef, or anything else you've got on hand. You can also use tofu, but pleasr see my tips for tofu below.
Spicy red chilies, such as Thai or bird's eye chilies. Pad kra pao is supposed to be a spicy dish so put as many chilies as you can tolerate here! If you're unsure, and you're tolerance isn't super high, start with 1 Thai chili to be safe.
Mild red chilies, such as spur chilies. Traditionally we use spur chilies of prik chee fa, but this can be any kind of mild red peppers you have. Red bell pepper is a bit too watery than idea, but it'll work if that's all you have. If you're making this super hot and are already adding tons of spicy chilies (like at least 5 Thai chilies) you do not have to add any mild ones.
Garlic.
Onion, small dice. This is optional, and you can substitute it with any other crunchy vegetables you've got in the fridge. My other favorite veg to add is long beans.
Holy basil, Italian basil or Thai basil leaves. Holy basil (pictured) is the namesake of this dish, but it is super hard to find, and when you do find it, it's often not very aromatic. Italian basil is my preferred substitute because it is a closer flavour match than Thai basil, but Thai basil will also work if you love that flavour.
Oyster sauce. See my post on choosing good oyster sauce here.
Soy sauce. I use Healthy Boy Thai soy sauce, but any regular soy sauce you have is fine. More on soy sauces here.
Fish sauce. See my post on how to choose good fish sauce here.
Thai black soy sauce or dark soy sauce, optional. This is to add colour and a richer flavour, but it is not necessary.
Water
Sugar
Vegetable oil, as needed
Eggs for frying, optional. Pad kra pao is often serve with fried eggs and they go super well together, but it is not necessary if you're looking for a quick simple meal! But if you're serving fried eggs, you're gonna want to make this simple prik nam pla condiment for it too 😉
Jasmine rice for serving, of course!

A Note on Using Tofu for Pad Kra Pao

If you want to use tofu for pad kra pao, I have a few tips:

The firmer the tofu the better. It will be less likely to fall apart and has a better texture for stir fries. If you can get a hold of pressed tofu (sometimes labeled as bean curd) that is the one I prefer. It is super firm and it is the kind of tofu we use for pad thai. Crumble it with your hands to make small irregular pieces, and it makes a perfect meat substitute for pad kra pao. Firm or extra firm tofu would also work.
Pan-frying tofu first will create a chewy exterior that will improve the texture of the dish. Cut the tofu into small pieces, or crumble it into irregular pieces, then pan fry them over high heat in a nonstick skillet or wok until golden brown.
You can also buy pre-fried tofu. Asian grocery stores will sell fried tofu that are perfect for this recipe. The exterior will already be nice and chewy! (Note: Fried tofu is not the same as tofu puffs which are also fried but are hollow inside.)

How to Make Pad Kra Pao with Anything You Have

Here's a bird's eye view of the recipe. The full instructions are in the recipe card below. I also highly recommend you watching the video tutorial first to ensure success!

Process shots for making pad kra pao steps 1-4

Make the sauce by combining oyster sauce, soy sauce, fish sauce, black or dark soy sauce, sugar, and water. Stir until the sugar is completely dissolved.
Pound the Thai chilies into a fine paste in a mortar and pestle, then add the garlic and the mild chilies and pound into a rough paste, just until there are no more big chunks.
If using raw meat, but it into small, bite-sized pieces; make them smaller than your average stir fry as pad kra pao is not good with big chunky pieces. If using lean protein such as chicken breast, don’t slice them thinner than ½ an inch so they don’t overcook too quickly.
If using raw meat, add fish sauce and mix.

Process shots for making pad kra pao steps 5-8

If using cooked protein, cut into small bite-sized pieces - here I am using a cold steak, but this can by any leftover cooked meat you have, even rotisserie chicken, roast beef, or leftover thanksgiving turkey.
If using raw protein, sear it off in a very hot wok on high heat to brown the protein. Be sure to let it sit on the hot wok undisturbed until the browning develops before stirring.
Remove from the pan. No need to clean the wok unless there are burnt bits stuck on it.
On medium-high heat, add the chili garlic mixture and stir until the garlic starts to turn golden, about 2 minutes.

Process shots for making pad kra pao steps 9-12

Add the onions and cook it for 30 seconds to a minute to soften slightly.
Turn the heat up to high and add the protein and the sauce. Toss everything together just for 30 seconds or so, until the meat is well coated and heated through.
Turn off the heat and add the holy basil, or whatever basil you're using.
Toss just to wilt and that's it! Now you can make some fried eggs if you wish, and serve it with the pad kra pao on top of jasmine rice.

FAQ

What's the difference between Thai basil and holy basil the same thing?

No. If you want to see the difference, in the video tutorial I show the two side by side, and you can see that they are unmistakably different from each other. They are both used in Thai cuisine but they have very different aromas. Thai basil is called horapa โหระพา in Thai. It has an anise-y aroma and it's what you find in many Thai curries, and also served alongside Vietnamese pho. It has dark green, pointy leaves, and often has purple stems.
Holy basil is called gaprao กะเพรา or kra pao in Thai, and it's also known as tulsi in India. The leaves are lighter green, more rounded, and more delicate than Thai basil. It has a slightly peppery aroma that is not as strong as Thai basil.

What kinds of proteins can I use in pad kra pao?

The classic version of pad kra pao uses ground or finely chopped meat, but you can make pad kra pao with any kind of protein including chicken (dark meat preferred), pork, beef, shrimp, squid or even clams. You can also make vegetarian versions using firm fried tofu. This recipe will give you a formula that works with any kind of protein, raw or cooked.

Best & Worst Thai Dishes at a Restaurant: A Tier List!

December 29, 2023 by Pailin Chongchitnant 6 Comments

"Can you order for us? I don't know what's good." This is the same thing I hear every time I go to a Thai restaurant with a friend, regardless of whether I've been to the place before or not. So I thought I'd make a tier list of common Thai dishes available in a typical North American Thai restaurant, ranked according to their likelihood of being satisfactory!

A tier list is simply a fun way of ranking items that's been popular on YouTube. Now, to be clear, I'm not ranking Thai dishes based on how good they are, because that's not possible. Every dish has the potential to be great and every dish has the potential to suck, just depends on who is making them.

So instead I'm ranking them based on something much more useful: their likelihood of being good at an average Thai restaurant in North America. So, if you walk into a random Thai place in...say...Saskatchewan, which dishes are most likely going to be satisfactory, and which dishes are most likely going to disappoint according to my standard, which I think is on par with most Thai people.

My hope is that this list will help you maximize your chances of having a good Thai meal wherever you go!

Video: Watch Me Rank Thai Dishes!

If you prefer to watch and see my reaction, you can watch me rank all the dishes in this video! Or if you prefer to read, the info is all in this article below.

The Tiers

Let's first define our tiers. Typically tier list goes in the order of S-A-B-C-D.... but what each one means can be individually defined, as I have done.

S tier - Super Choice. If I see these items on the menu I am going to order them because they're unusual for a Thai restaurant to have them, they're harder to prepare, requires a lot of prep, so if a restaurant decides to commit to one of these, it probably means someone in there is committed and skilled. So it's probably a good dish to try.

A tier - Almost Always Good. These are dishes that are easy to execute well, so you've got a good 70% to 80% chance of it being satisfactory.

B tier - Bold Choice. Maybe it's good, maybe it's not, you're definitely taking a risk on that one.

C tier - Come Home. Come home and make it yourself! Now these are not necessarily worse than a B tier but they're so easy to make well that you probably do a better job of it at home.

D tier - Do Not Order! These are almost always going to be disappointing, and unless you know otherwise don't even go there.

Caveat

Before I rank I just want to be clear that of course there are excellent Thai places that make good everything, especially this new wave of hip, fine dining, and artisanal Thai restaurants. We're not talking about those for this ranking. I am talking about your cheap and cheerful Tuesday night takeout places, I think you know what I mean!

Also, this ranking is based on my standards and experience, which may be different from yours 😉

1. Curries - C Tier

a bowl of thai green curry with basil garnish

What I mean by "curries" is actually coconut based curries as those are the most common ones in Thai restaurants. All the common ones: green curry, red curry, yellow curry, massaman curry, and panang curry.

Curries get a "come home" because they are so easy to make! The ingredients are very easy to find, and IF you're using a good brand of store-bought curry paste (and I have a post all about that) you're almost guaranteed a good result.

When you're at a restaurant, it's a B. A lot of times they make it too mild because curries can't be made to order. A restaurant has to make the curry sauce all at once in a big batch so they can't make it any spicier than they think most people can handle. And the thing with curries is if you use if you make it less spicy, you're automatically making it less flavorful because the spiciness is tied with all the herbs and spices in the curry paste.

2. Tom Yum Soup - A Tier

A spicy and sour soup with lemongrass, galangal, lime leaves usually with shrimp (tom yum goong) but most restaurants will also have like a chicken version (tom yam gai). It's an A-tier because it is so easy to do well and most restaurants do a decent job of it. It might not blow your mind, but it will at the very least be pleasant.

3. Meat & Veggie Stir Fries - B Tier

This is not a specific dish but a category of dishes. Thai restaurants will have a bunch of these - some combination of meat and vegetables stir fried in some type of brown sauce or slightly red sauce. It could be beef and broccoli, cashew chicken, sweet and sour stir fry, or a chicken ginger stir fry.

These are bold choices. Sometimes it's really good and sometimes it's just some dry chicken with chunky broccoli with a sauce that doesn't really do anything for you.

4. Rad Na - D Tier

a blue bowl of rad na with chili vinegar and chili flakes on the side

Rad na is one of the most underrated noodle dishes. It is made with wide rice noodles with a gravy on top, but I think the reason it is underrated is because it is so hard to do well. This is why in Thailand most places that make rad na are specialists.

So most of the time when you order rad na in a non-specialist Thai restaurant here, it is always disappointing. It has simple flavors, which means you have to have good ingredients, the ratios have to be right, the consistency of the gravy has to be right...a lot to ask of a restaurant who doesn't specialize in it.

5. Pad See Ew - B/C Tier

Pad see ew is a cult favorite. People who love it are so passionate about it and I'm definitely one of them. If done well it is so good, however at a restaurant it's kind of a toss up, so a B-Tier. Sometimes it's so sweet, sometimes the noodles are mushy, sometimes it's not even the right noodles, or they put carrots and all sorts of weird things in there. But sometimes it's great! You just you just never know with this one.

However, if you can get the fresh rice noodles, it's definitely a C-Tier. Come home and make it using my recipe. I don't know about anyone else's recipes, but I've heard from countless number of people who say that my recipe is better than any restaurant version they'd had. Even my brother makes my recipe constantly. It's very easy to make with a simple ingredient list!

6. Green Papaya Salad (Som Tum) - B Tier

I debated whether this should be an A or a B, but I think I'm going with B because though it's not hard to make a good papaya salad, it often misses the mark for a Thai person's taste. A good papaya salad for a Thai person needs to be strongly flavoured. Sour, salty, spicy...everything has to come at you strong.

But a lot of times in your average Thai place they make it quite mild, as though it's a side salad. It might be enjoyable, but it's definitely not having the effect that it should.

7. Hat Yai Fried Chicken - S Tier

Hat Yai Fried Chicken is marinated in this wonderful mixture of soy sauce, garlic, and white pepper with a light crisp coating. It is served with fried shallots and sticky rice. It is one of the best fried chicken in the world in my opinion and if a restaurant does choose to have it, they probably do a good job. I have yet to be disappointed by it.

Note that it might not be called Hat Yai Fried Chicken on the menu, it might just be called Thai fried chicken or simply fried chicken. But I think in general if you see fried chicken in a Thai restaurant, it's probably a solid choice.

8. Tom Kha Gai - A Tier

Tom kha gai is a popular soup made with coconut milk, chicken and gangal. It is wonderfully delicious and soothing, and not too spicy. It's very easy to make, with flavours that loved by most people, and most restaurants do a decent job of it. If it doesn't blow your mind it will at least be a pleasant experience.

It's a great soup to order if you love to have something to sip on alongside your meal!

9. Pad Kee Mao (Drunken Noodles) - B/C Tier

A plate of drunken noodles with shrimp on red placemat

Pad kee mao or "drunken noodles" is the spicy sister of pad see ew. It's a spicy wok fried fresh wide rice noodles with holy basil. I would put it on the same tier as pad see ew, and that is C - come home and make it if you can get the ingredients, but if you're in a restaurant it's a B.

In a restaurant you just never really know what you'll get, but just like pad see ew, it's easy to make and I have a solid recipe that, if you follow it, it is guaranteed to satisfy.

10. Boat Noodles - S Tier

Thai boat noodles with condiments and side vegetables

Boat noodles, if you've not heard of it, it's because it's not a very common dish. So the places that do make it usually do a very good job of it. It is a kind of noodle soup with a rich aromatic broth full of spices. It's thickened with blood and has an intense, complex flavour, which is why we often have only small bowls of it at a time.

When done well, it is one of the best things you can eat. Someone once described it as "pho on steroids" which I think is quite accurate!

But it it requires a ton of prep. The ingredient list is long, as you can see in my boat noodles recipe here. So a restaurant who chooses to make has to be committed. Now, I have seen ONE not-great boat noodles before but I think that was an anomaly, most of the time I'd say it is a solid S-tier.

11. Chicken Satay - B Tier

A plate of chicken satay with a bowl peanut sauce and a bowl cucumber pickle.

Most of the time chicken satay is going to be fine, but for a Thai person this is a B. The chicken itself is usually tasty, but it's the sauce that's the issue. Half the time you get a sauce that's made from goopy peanut butter, and that is not what a Thai satay sauce should be. It should be made with ground roasted peanuts, with TEXTURE, so for Thai person, a smooth peanut buttery sauce completely ruins a satay.

As a side note, chicken satay is not very common at all in Thailand. You only find it in places that serve a lot of tourists and in Muslim communities. But the vast majority of satay that Thai people eat is pork satay. And I guess that's the first disappointment for a Thai person...it's not pork!

12. Yum Pladuk Foo (Crispy Fluffy Fish with Green Mango Salad) - S Tier

It's a truly unique dish, and you gotta check out the video of how it's made if you've never seen it, and you can't imagine how fish can be "crispy and fluffy". The fish gets pounded into shreds, and the shreds are deep fried. The result is a raft of crispy fish bits that is then served with a sour green mango salad. It is TO. DIE. FOR.

The crispy fish is not easy to pull off. It does require work and skills, which is why if a restaurant has it, chances are there is someone skillful in the kitchen and it'll probably be great. And once you can successfully make the fish, the rest is really easy to make tasty.

13. Mango Sticky Rice - A Tier

a plate of mango and sticky rice with mung beans on top of the rice

Mango sticky rice is our only dessert of the whole list because it's the only common dessert that there is in Thai restaurants in North America. Which is sad, because we have so many great Thai desserts.

But, mango sticky rice is almost always great IF the mango is good. That's the only caveat. So if you are in a time and place where good, sweet mangoes are available, go ahead and order it, but if not...maybe hold off.

The rice part of this dessert is very easy to make tasty, it all hangs in the mango quality.

14. Pad Gaprao (Pad Kra Pao) - A Tier

a plate of pad gaprao beef with rice and a fried egg on top, with a bowl of fish sauce on the side.

Holy basil stir fry, or a lot of places will list this as a Thai Basil stir fry because holy basil is very hard to find and they will use Thai Basil instead. I feel like most places do a decent job of this, even though it often doesn't taste like the way it does in Thailand, it tends to manage to be a tasty dish.

The combination of chilies, garlic and basil, whatever kind of basil they end up using, is so good and it does most of the heavy lifting.

15. Laab - A Tier

A plate of laab moo with a side of vegetables

Laab is a northeastern Thai salad made of ground meat and lots of fresh herbs. It's almost always good because it's so easy to make. There's really not that much to it and it's just hard to screw up!

16. Pad Thai - D Tier

A plate of pad thai with shrimp and a side of lime and bean sprouts

Pad Thai was the whole reason why I wanted to do a tier list to begin with. I wanted to tell the world that pad thai is most definitely a D - do not order! When I first came to North America I would order pad thai at every place I visited aa a test for whether or not this place is a good place.

I quickly realized that that is a terrible test because most places do a terrible job of it BUT it doesn't necessarily mean that the rest of the menu is bad. It's a hard dish to do well, but most places feel that they NEED to offer it on the menu so they make it anyway.

The biggest issue is that it is often FAR. TOO. SWEET. At one Thai restaurant I worked at, seeing how pad thai sauce was made was astounding. A 25-pound bag of sugar poured into a giant pot. Yes, it is a giant pot, but also....it's 25 pounds of sugar. It turned into a syrup, which explains why the pad thai ends up so sickly sweet and sticky, and definitely NOT the way it is supposed to be.

Not to mention the ketchup, the paprika, and all sorts of cheaper substitutes people make for the real stuff.

It's also often just...too much noodles. Pad thai is supposed to have a lot of bits in it or what we call "kreuang" The garlic, shallots, dried shrimp, a LOT of bean sprouts, garlic chives, etc. Most of the time here it's 90% noodles and a pinch of tofu and bean sprouts.

Final Takeaway

I hope you found that enjoyable and perhaps even useful! Again this list is based on my opinion and experience, and judged against my standards, which is may be be different from yours. You're going to find exceptions to the above, but statistically, I think this is probably reflective of the "average" place 🙂

What would YOUR tier list look like based on places you've been to?

Is Expensive Fish Sauce Worth It?

December 19, 2023 by Pailin Chongchitnant 7 Comments

Fish sauce is absolutely core to Thai cooking, so it is very important to use good quality fish sauce, and in this post and share with you all about how to choose good quality fish sauce.

But in recent years, more "premium" fish sauces have entered the market with higher and higher prices. So at what point is the extra money spent no longer worth the quality gain? THAT is what we're here to find out.

4 Premium "first press" fish sauces for our taste test!

So I tasted 4 different "premium fish sauces" at different price points, ranging from $9 to $30 US dollars per 300 mls. I tasted them straight up, in a raw application, and then taste in a cooked application to see if the difference is worth the price.

You can read this article, but for a more complete experience below is the video of my taste test so you can see my live reactions. Everything covered in this article is also discussed in the video!

Video: Thai Chef Reviews Premium Fish Sauce!

What exactly is "premium" or "first press" fish sauce?

It is important that we first establish what exactly IS premium, or more specifically “first press” fish sauce, and how is it different from regular fish sauce? And no, just because it says "premium" on the label, does no make it so.

To understand this you have to know how fish sauce is made. Fish sauce is made by putting anchovies and salt together and letting it ferment over time. As the fish breaks down, the liquid from the fish comes out, mixes with the salt and THAT is the very purest, first press, extra virgin fish sauce. Or what we call in Thai hua nampla, which literally means "the head of the fish sauce."

You can see some great pictures of how fish sauce is made in my video above, which are images of Squid fish sauce factory, originally from this article (Thai language).

Once the first press fish sauce has been removed from the tank, you can add more water and salt to the same fish and get a second press and even third press out of it, which is obvious more diluted.

Regular, inexpensive fish sauce that we get at the store is a combination of first press with subsequent presses in whatever ratio the manufacturer decides, which is why there’s such a big range of quality out there. And the really low quality fish sauce will have so little first press in it that they also have to add artificial colour and flavours to make up for it.

Our Contenders

Red Boat 40N Fish Sauce

The OG, the pioneer in the premium fish sauce market and the one who started the new wave of premium fish sauce.

Origin: Vietnam
Ingredients: anchovies and salt
Protein per 15 ml: 4 g
Sodium per 15 ml: 1430 mg
Price as of Dec 2023: Calculated based on 300ml which is the most common size among these bottles, is $8.99 USD. Actual price per 500 ml bottle is $14.99.

The Royal Squid Fish Sauce

Regular Squid has been my go-to fish sauce for years, it’s a household name in Thailand that's been around for 80 years. Recently they entered the first press market with their first press "Royal" fish sauce.

Origin: Thailand
Ingredients: anchovies and salt
Protein per 15 ml: 2 g
Sodium per 15 ml: 1620 mg
Price as of Dec 2023: $12.99/300 ml from an online shop but it is no longer available. In stores this will be cheaper but it is not available to me locally. I've heard some people report that they can get it at their local Asian markets. Do let me know in the comments if you can find it in your stores and how much it costs!

Abalone Fish Sauce

This name is not well known at all in the Western market, but it came up a lot when I was researching popular fish sauces amongst Thai people so I got interested and turns out you can buy it on amazon!

Origin: Thailand
Ingredients: anchovies, salt and sugar (we will discuss the sugar below)
Protein per 15 ml: 2 g
Sodium per 15 ml: 1380 mg
Price as of Dec 2023: $11.49/300 ml on Amazon US, in stores this will probably be much cheaper.

Red Boat Phamily Reserve Maple Bourbon Fish Sauce

The most expensive fish sauce I've ever seen! This is Red Boat's 50N fish sauce, their highest grade, that has been aged in maple bourbon barrels. I'm very interested in this to see if the maple bourbon flavours come through, and whether that's a good thing.

Origin: Vietnam
Ingredients: anchovies and salt
Protein per 15 ml: 5 g
Sodium per 15 ml: 1430 mg
Price as of Dec 2023: Calculated based on 300ml is $29.98 US. Actual price per 200ml bottle is $19.99 US

Protein Content in Fish Sauce - What does it mean?

Protein content in fish sauce basically tells us how much "fish juice" actually made it into the bottle. Higher protein, indicates higher fish content, and the more flavourful and umami it is supposed to be.

For our lineup, the maple bourbon is highest in protein, followed by Red Boat 40N Original, then the Thai ones.

Quickly, the N number you often see on fish sauce labels is also an indication of protein content. N stands for nitrogen, which is a unique component of protein, hence its use to indicate protein content. The higher the N number, the higher the protein. You won’t usually see the N number on Thai fish sauces though because it's just not a thing Thai people look at. Most of the time this will be on Vietnamese fish sauces OR export version of Thai fish sauce such as blue label Megachef. (Domestic versions of Megachef, the brown label, does not have the N Number).

Added Sugar in Fish Sauce - Is it bad?

nutritional label of abalone fish sauce — Abalone fish sauce has 1% sugar added, too small to register on the nutrition facts.

All “regular," non-first press fish sauce has sugar added. Sugar is added to help balance the saltiness in fish sauce to make it a little smoother. In the same way that I add sugar to many of my dishes to balance the salt.

The amount of sugar added in fish sauce is so small that it doesn’t even register on the nutritional label - it will show as zero grams of sugar per 15 ml. And if you taste it, you will realize how little sugar there is!

So I personally don’t think there’s anything wrong with it, and in fact, if it helps the flavour, why not. And if I use no-sugar fish sauce, and the saltiness of the dish isn't balanced, I'm going to have to add sugar to balance it in the dish anyway so it's a moot point for me.

Most firs press fish sauces tend not to add sugar to keep it as pure as possible, with the exception of Abalone which adds 1% sugar, and again, it is so little that it registers as 0 on the nutritional label.

The Results #1 - Straight up Taste Test

Tasting the fish sauces straight up, my favourite one was Abalone. It has a smell that's pleasant and not too strong, the least amount of sodium and added sugar make it go down very smoothly, and it has a rich, long lasting umami in the mouth.

The Royal Squid was a runner up as it was saltier and less smooth than abalone.

Classic 40N Red Boat has a very rich flavour, as indicated by the higher protein content, that really lingers for a long time. But it is a much "fishier" fish sauce than Abalone and Royal Squid, which I didn't like as much, and I can see situations where this would be too strong.

The Maple Bourbon Red Boat had a very intense aroma of both fishiness and bourbon, though not so much maple. But it also had a fermented funk reminiscent of pla ra, padaek, or shrimp paste. I thought this was interesting and wonder if this is the case for every batch. Though it doesn't have the highest sodium content, it felt the saltiest because of the strength in flavour. Too strong to be had straight up in this way, I think. It's best to see my reaction in the video!

To keep things in perspective, I also tasted it against regular, non-premium Squid fish sauce. And indeed, compared to premium fish sauces, regular Squid felt very salty, jarring, with a much lighter body. So yay, you're paying for something!

Squid fish sauce, by the way, is a decent fish sauce that's a classic in Thailand. It is perfectly sufficient for everyday cooking. It is also what I use for my recipes when I develop them for my website and cookbooks because it is the saltiest one on the market. I do this on purpose so that when people follow my recipes, they won't end up with a dish that's too-salty just because they used a different brand of fish sauce.

The Results #2 - Condiment Taste Test

Now the test that matters: let’s put these to use. First I’m gonna use it in a raw form, by making a sauce called prik nam pla, aka the condiment that can improve all foods! It’s simply a mixture of fish sauce, lime juice, chilies, and garlic, and I’m going to to be drizzling this on fried egg over rice which is one of the most common uses for prik nam pla.

All the differences that I tasted in the straight-up test carried through, but because we have introduced other ingredients, the differences are now less obvious.

My favourite by far was Abalone. The addition of sugar really made a difference in flavour for this condiment. Royal Squid was my second choice, and I found Red Boat 40N a little too fishy for this use, so I preferred the previous two, though it was still delicious.

Maple Bourbon (MB) 50N fish sauce, however, is not something I would use for prik nam pla. Not that it was bad, it wasn't, but because I had an expectation of what prik nam pla tastes like, the MB was too different that it turned it into something else. In addition, the bourbon aroma was gone when eaten with food, which was disappointing because it's kind of the whole point of this fish sauce and really what you're paying extra for.

When tasted against prik nam pla made with regular Squid fish sauce, I still prefer ones made with the 3 premium fish sauces (not the MB), but the difference is becoming very very slight.

The Surprising Results #3 - Cooked Dish Taste Test

pailin tastes cabbage fish sauce stir fry

The final test is to actually cook with these. I’m gonna make my favourite veg side dish: garlicky cabbage fish sauce stir fry because it uses only fish sauce as the seasoning, and has very few other ingredients. So it will have the highest likelihood of the differences being detectable. And of course we’re going to be serving this with rice.

In this test, I found very unexpected results! The differences between Red Boat 40N, Royal Squid and Abalone at this point is veeery very slight. I could taste the difference, but it was really splitting hairs at this point, and among these 3, Abalone was still my favourite.

However, when I tasted the MB 50N, it was the best one! The bourbon aroma was gone, and so was that fermented funk (it was in the air when we were cooking so that explains where that went), and what's left is a really rich, full-bodied fish sauce that was super delicious. It oddly didn't feel strong or fishy.

I wondered why Red Boat 40N didn't taste somewhere in between MB 50N and Abalone/Squid, and instead the 3 of them tasted very close to each other. I think it might be the level of heat that each was exposed to. Seeing as I couldn't exactly control the heat of the wok, it's a variable that could affect the taste of the sauce. Perhaps the MB 50N was exposed to more heat, and therefore evaporated the funky aroma and fishiness, and concentrated the umami? I can only guess.

I tasted one made from regular Squid next to MB 50N, the best and the worst, for the final judgment. And even though the MB 50N does taste better, I was still very satisfied with the regular Squid! It's still a delicious dish, in fact they all are, and if I wasn't doing a side by side test, there's no way I would be able to tell how they were different.

Conclusion: My Takeaway

My takeaway from this is that when you're going to cook with fish sauce, and especially if you're going to introduce a lot of ingredients and seasonings, a decent quality, regular fish sauce is totally fine. The difference at the end of the day is so small that you'll be hard pressed to taste the extra cash you spent on a fancy bottle.

However, when using it in a relatively pure form, such as in a condiment, the difference can really shine through. And for me personally, I'll be upgrading my prik nam pla to using Thai Abalone fish sauce!

This is a good time to remind you that these reviews are based on my personal preference, which may be different from yours. You could certainly conduct a similar taste test to find out what your favourite is! But I hope that this helps better inform your decision next time you're needing to buy a next bottle of fish sauce!

Recipes for Your Premium Fish Sauce

Here are some recipes that use fish sauce as the main seasoning that you might want to use your premium fish sauce for:

Cabbage Fish Sauce Stir Fry
Prik Nam Pla - The Condiment to Improve All Things
Pad Thai (I would not use Red Boat for this as it is a bit too fishy, but Abalone or Royal Squid would be great for it.
Thai Omelette
Any kind of Thai salads would probably benefit from a first press fish sauce!

Thai Glass Noodle Soup: My Weekly Staple (Gaeng Jued)

December 1, 2023 by Pailin Chongchitnant 19 Comments

This comforting soup is the epitome of simple Thai home cooking. It's a soup that just about every Thai family makes regularly, mine included, and especially if they have kids. It's called gaeng jued which literally means "bland curry," but it is anything but bland! It's named that way because it's one of the few Thai soups that's not spicy at all, so it is named "bland" to contrast the other spicier curries.

A bowl of thai glass noodle soup with egg tofu

It is a comforting clear soup that is simple but so flavourful, and I'm going to make this version with glass noodles; which makes this gaeng jued woon sen. I'm also going to add egg tofu and napa cabbage, but you can modify this endlessly, and I'll give you all the different options in the post.

I make some version of this soup almost weekly because it is a staple of my son's diet, and a great way to use up veggies in the fridge!

What is Gaeng Jued แกงจืด?

This glass noodle soup is a very common version of a gaeng jued, which is a family of clear soups using pork broth or chicken broth as the base. It's seasoned simply with fish sauce and soy sauce, and it goes well with just about anything, making it a very popular "wet element" of a Thai meal. (For more on elements of a well-balanced Thai meal, see my YouTube video here)

Though this version is a noodle soup, it isn't something you eat by itself like you would ramen or pho. Rather it is shared in a family style meal, and yes, with rice! If you want to learn about how to eat a Thai meal like a Thai, here's a video all about that :).

Ingredients

Here are all the ingredients, and I've included important notes on some of them. While you can add any protein or vegetables to a gaeng jued in theory, there are some tried and true options that people tend to stick to, and we'll go over that below. For amounts, see the recipe card below.

Chinese style chopped pork spare ribs or chicken wings drumettes. Pork is the default for gaeng jued, but if you don't eat pork, chicken will also do. You can find the pork spare ribs at any Chinese grocery stores’ meat department. (See note on this below.)
Daikon or onion, peeled and large-diced, optional; though these sweeten the broth and makes the soup extra delicious.
Cilantro stems or cilantro roots if you have them. Like the daikon, this is an optional aromatic for the broth.
Fish sauce. See how to choose good fish sauce here.
Soy sauce
Sugar
Ground white pepper
Dried glass noodles, soaked in room temp water for about 7 minutes until softened, then cut with scissors in half or thirds to shorten. Use glass noodles made from 100% mung bean starch such as Pine Brand.
Egg tofu, or regular soft tofu.
Napa cabbage, bite-sized pieces.
Chopped cilantro and/or green onions
Fried garlic and garlic oil for topping, optional but highly recommended. You make this simply by frying chopped garlic in oil over low heat, so if you have a few extra minutes of time it's worth making, and you can use it on anything to make things garlicky! Instructions on how to make this is in the recipe card.

A note on pork ribs and wings: The reason I chose these as the protein is because they are a 2-in-1 deal; we get the meat and bones all in one package. This means that we can start the soup with plain water, and you'll end up with a rich, flavorful stock by the end. A good stock is the heart and soul of this soup, so this is very important!

If you already have unsalted homemade pork stock or chicken stock to start with, you can use it instead of water, and then instead of the ribs/wings you can simply make more of the meatballs (below).

Important: I encourage you to not use store bought, boxed chicken broth for this recipe. Those are made for Western cuisines, so the flavour is different, and they are typically not very full-bodied. If anything, I'd rather you use store bought bone broth with a relatively neutral flavour.

Pork Meatballs

The simple pork meatballs are the most popular protein option for Kang too. If you are not using ribs or wings because you have a good stock to start, then you'd want to make more of the meatballs, about 1.5X the recipe.

Ground pork or ground chicken, preferably not lean.
Soy sauce
Fish sauce
Sugar
Garlic, finely grated, optional. I don't usually bother with the garlic because I make this soup so much, so I try to simplify the process; but it's a nice touch so I will add it if making a special one for guests.
A few cracks of freshly ground white pepper, black pepper will also work.

Other Protein and Vegetable Options

This soup is not only tasty and easy, it is so very modifiable! Here are some options for other fresh vegetables and proteins you can try:

Vegetables:

vegetable options for thai glass noodle soup

Napa cabbage. This is by far the most common veg for gaeng jued.
Carrots
Asian mushrooms. Enoki, shimedi, wood ear, or fresh shiitake will all work.
Baby corn
Daikon
Cucumber. YES, we cook cucumber regularly in Thai cuisine, and it's great added to soups. Also try this great spicy chicken and cucumber stir fry!
Bok choy, while not super common in Thailand, it is a good soup vegetable if you like it!

Protein:

Pork meatballs. This is by far the most common protein, and in my books this is a must!
Egg tofu. Think soft tofu texture, but made from eggs. It usually comes in a tube, and when I was a kid it was the only kind of tofu I would eat. It is more flavourful than soy tofu, so something to try if regular tofu is not your thing.
Soft tofu. Always soft for gaeng jued, and I might allow medium-firm, but firm tofu really doesn't work well!
Premade Asian meatballs. These are the bouncy meatballs you find in pho. Definitely makes life easy!
Thai omelette. YES we actually put omelette into gaeng jued, and the omelette soaks up broth like a sponge. Thai omelettes are extremely easy to make, so check out my basic Thai omelette recipe here.

What about seafood or pieces of sliced meats, like sliced chicken breast? Those are not commonly added in Thailand, but there's no reason why you couldn't add them. Just a word of warning, because seafood and lean meats overcook quickly, they should be the last thing you add to the soup, and they should only cook for a few minutes before serving.

Noodles:

Glass noodles. That's it. What, you thought I was going to say you can use rice noodles or egg noodles? Nope. glass noodles are the only noodles we use in gaeng jued.

See, glass noodles, also known as mung bean noodles, have this magical ability to remain intact in soup for days. They never swell and mush the way rice or wheat noodles do. And because this soup is meant to be served family style, the noodles need to last the length of a shared meal, and maybe even the next few days if you have leftovers. Glass noodles will remain intact even reheated days later.

Rice or wheat noodles, on the other hand, once added to soup, need to be consumed asap or they will turn to mush. So they are better suited for noodle soups that are meant to be eaten on their own in one sitting, such as boat noodles or Thai chicken noodle soup.

How To Make Gaeng Jued

Here's a bird's eye view of how to make this recipe, so you get an idea of what the process involves. The full details are in the recipe card below. I also encourage you to watch the video tutorial to ensure success!

process shots for making glass nodle soup, steps 1-4

Add the ribs or the wings to a pot, cover with water and season with fish sauce, soy sauce, sugar, and white pepper.
Let simmer for 5-10 minutes, until you see a bunch of foam gathered on top, and then skim it off.
Add cilantro stems and daikon and loosely cover the pot so it doesn’t reduce too much. Simmer until the meat is fork tender; wings will take a total of 20 mins, and the ribs 30-40 mins depending on the size.
Meanwhile, prep your other ingredients and make the meatballs by combining all ingredients together and use your hand to knead the mixture until well combined.

process shots for making glass nodle soup, steps 5-8

Once the ribs/wings are tender, use 2 teaspoons and flick bite-sized chunks of meatballs into the soup.
After the meatballs are all added, allow the soup to come back to a boil, and then add the napa cabbage and egg tofu.
Once the soup comes back to a boil, add the glass noodles and cook for 3 mins.
Turn off the heat and taste and adjust seasoning with more soy sauce or fish sauce as needed, then finish it off with green onions and/or cilantro, and fried garlic and garlic oil.

Ultimate Guide to Thai Mortar and Pestle

November 17, 2023 by Pailin Chongchitnant 3 Comments

If you’ve seen more than a few Hot Thai Kitchen videos, you have probably noticed that I use a mortar and pestle A LOT. This is a tool that many cultures use around the world, but for Thai people it is a core part of our kitchens.

Every Thai kitchen has one, and in this post I want to share with you what we use it for, because I think once you realize how useful it is, you’re gonna wanna join the club. I'll also address some FAQs about these including how to choose the right M&P for you, how to use it properly, and how to clean and care for it.

Note: In this post I'm specifically addressing Thai style mortar and pestles, not molcajetes, cobeks, or any other kinds.

5 sets of mortar and pestle of various sizes — All my mortar and pestle babies. Believe it or not I own another small one; a total of 6 sets!

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Watch The Video Tutorial

If you prefer to watch rather than read, here's a video where I talk you through all the information in this post!

What can you use a mortar and pestle for?

Obviously you can use it for crushing anything, but let’s get more specific. Here are all the things I use it for ...

Peeling and “chopping” garlic

Peeling and chopping garlic is kind of the bane of my existence because I use garlic all the time, but it is way less painful with a mortar and pestle.

To peel garlic: A quick smash of the cloves and the peel slips off effortlessly, and if the bottom is hard and woody, I use the edge of the mortar as a cutting board to slice it off.

Garlic being sliced on the edge of mortar

To "chop" garlic: After peeling, I just pound the garlic to the extent that I need. For a “rough chop” I leave it chunky, and if I need it “minced” I keep going until I have kind of a paste. This whole process takes less than a minute!

pounded chunky garlic in mortar and pestle — For stir fries I keep my garlic chunky, which takes a few seconds in the M&P.

And because this bruises the garlic rather than just cutting it, more cells are broken and more garlic flavour will be released into the dish! This is why pesto aficionados will agree that THIS is the best way to make pesto.

"Chopping" Chilies

When you use a knife to chop hot chilies, you end up with pieces, and the heat doesn’t distribute evenly into the dish; AND you end up with chili landmines all over the dish. This is why Thai people like to pound our chilies into a paste. It distributes the heat more evenly throughout the food.

And FYI any thin pieces of chili skin left after pounding aren't gonna cause a problem because that’s not where the heat is. The goal is to break down the pith and flesh and disperse all the seeds.

Alternatively, if you’re making soups you can also lightly crush to break and bruise the chilies so they can gently infuse the heat; and then since it’s still in one big piece, you can easily remove or avoid it after.

Making Sauces, Dressings, Marinades, and Curry Pastes

Next is a big category of making marinades, sauces, dressings, and curry pastes. Let’s just call them “sauces” for simplicity.

Many sauces, Thai or otherwise, require that you add aromatics like garlic, ginger, or shallots. To get the flavour out of these aromatics, they need to be finely minced or grated…OR better yet…pounded!

This is one of my favourite uses of the M&P because I can pound all of the herbs at once; so it’s faster than mincing or grating herbs one at a time, and again we bruise and mash all the cells to extract maximum flavour in a way that chopping won’t do.

THEN the mortar doubles as a mixing bowl so I can finish the whole sauce in here without using more dishes.

Grind spices fresh every time

pounded coriander seeds in mortar and pestle

We all know that when it comes to spices the best flavour comes from grinding whole spices fresh, because pre-ground spices lose their flavour quickly. But many of us use pre-ground spices anyway because it is just more convenient than having to pull out a spice grinder for just half a teaspoon of cumin.

But if you keep your mortar and pestle on the counter, the process takes just seconds. In fact, in the video above I showed you how I ground up 1 teaspoon of cumin in just 18 seconds!

Chopping Nuts

If you need roughly chopped nuts, you could chase them around a cutting board with a knife, which I hate doing; OR you can just give them a couple of pounds in a M&P and you’ve got it ready to go, all contained within a bowl.

Getting more aroma out of sesame seeds

People often put toasted sesame seeds on things, but usually the seeds don’t make any difference at all because they’re kept intact. When sesame seeds are intact, the aroma is trapped INSIDE. But giving them a 3 second grind in a mortar, just until they break but still look whole, will release the nutty aromat you should be getting!

How to Use a Mortar & Pestle - The Techniques

There are 2 main techniques when it comes to using a mortar and pestle: Pounding and grinding.

Pounding is a simple up and down motion that we use for moist ingredients like fresh herbs. If there is enough volume, stuff will eventually ride up the sides, so you also want be sliding the pestle off the side back down towards the center. If you’re doing extensive pounding like a curry paste, it’s a good idea to use a spatula and give it a flip every once in a while to redistribute and make sure you don’t miss anything.

Grinding is a circular motion where you don’t lift the pestle. This is good for dry ingredients such as spices and rice for making toasted rice powder. But before you grind, you wanna give it a couple of pounds first to break them into smaller pieces as too-big pieces of spices will just roll around under the pestle. Breaking them first creates the traction needed for the grinding to work.

Usually when I grind dry things, it's combination of pounding and grinding, but don’t overthink it - most of the time it will be very intuitive what motion is best for the thing you’re working with.

Mortar & Pestle VS Food Processor & Blender?

Does it seem like "too much work" to manually grind things? Listen, sometimes, blenders and food processors are exactly what you need, but they’re not without their limitations.

Beyond the fact that it’s a pain to pull out and clean these giant appliances every time, you cannot use them for small amounts of food. If you don’t enough volume in a food processor or blender, stuff just sticks to the side, and the blade just spins in futility.

So when you’re looking to do small jobs - like a few cloves of garlic, a handful of nuts, or a few teaspoons of spices - the mortar and pestle does not have a minimum limit, even a big one can grind ONE peppercorn if you wanted to!

Sometimes, however, I prefer to use a coffee grinder for dry ingredients if it’s either a larger amount, or if it’s dried chilies, which are quite tough to break down manually.

Do I need to season a Thai mortar and pestle before using it the first time?

*It is important to note that this discussion pertains only to Thai granite mortar and pestle, and does not apply to a molcajete or Indonesian cobek, which are not made from the same stone.

You will see advice on the internet suggesting that you should pound some dry rice in your M&P before you first use it the first time to "clean" it and prevent tiny bits of stone going into your food.

First, let me say that as you use the M&P over the years, you’re grinding stone on stone year in year out, there is going to be wear and tear on it. Teeny tiny amounts of granite particles are going to come off over time. Case in point: if you look at old mortar and pestles, they are gonna be smoother than brand new ones.

But granite particles are not toxic, so it is not a problem you need to worry about. In the same way that when you cook food in cast iron cookware, some iron will come out into your food, and that’s totally fine.

With that out of the way, I personally do not do anything to my new M&P aside from giving it a good scrub with dish soap and water. A good quality, granite mortar and pestle should already be well-finished and smooth on the inside, with a very slight texture that's natural to granite. Grinding rice in it one time is probably not gonna do much to further "polish" the stone.

Empty mortar and pestle — A good quality granite mortar and pestle should be smooth when you buy it and does not need any initial grinding. I got this one from Ang Sila, the capital of granite M&Ps in Thailand!

However, if it’s not a good quality set, the inside might feel a little too rough, THEN there might be good reason to smooth it out with an initial grind in some way. You can certainly try rice, but I’ve seen people just grind it empty with a bit of water until it feels smoother (probably more effective than adding rice which will add a cushion).

BUT if you keep finding visible amounts of rock dust coming off even after using it many times, THAT is the sign of a low-quality mortar and pestle that may not even be granite. The material is not strong enough to be made into a mortar and pestle, and you should definitely get a better one. (Yes, these awful products are out there.)

But in either case, you don’t need to “season” it like a cast iron pan or a carbon steel wok; in the sense that you do not need to coat it with anything. You just want the bare stone.

How do I care for and clean my mortar and pestle?

Just hand wash it with soap and water like regular dishes and air dry, that’s it. Nothing special needs to be done to it at all; it is a basic, low maintenance tool. But I would not put it in the dishwasher because the chemicals in dishwasher detergent can be quite harsh and it might wear out the stone faster, so handwash to be safe.

Choosing the right mortar and pestle for me

There are a few factors to consider when it comes to choosing the right set for you, but the most important thing is probably size. In theory, the bigger the better, because the bigger it is the more versatile it is and the more power it has due to the bigger pestle.

The obvious problem here is that big ones are heavy and a pain to move around; and speaking from experience, the more of a pain it is to move around the LESS likely you are to use it. So there’s a balance to strike here.

3 sets of mortar and pestle in a row, smallest to largest — Left: 1-cup, Middle: 2-cup, Right 3-cup

So in the ideal world you’d be over the top like me and have one of every size, but if you’re gonna have just one, then here’s what I recommend:

1 cup capacity is the smallest I would go, because any smaller than this and it’s not gonna be very useful. This is gonna be good for light duty things like garlic, chilies, and spices. But because it's light, you will use this all the time.

2-cup capacity is probably a good all-purpose size for most people. You can tackle tougher things like lemongrass, you have more room for a larger amount of food, but it is heavy enough that I start to think twice before picking it up.
3-cup capacity is great if you want maximum versatility, you often cook for a crowd so you need to volume, and/or you wanna hand pound pesto and curry pastes. A 3-cup capacity will do it all, and for most people, I don’t see a reason for going any bigger. (It IS heavy though.)

Bottom line is, consider what do you want to use it for AND what is the weight threshold that will not deter you from using it. The last thing we want is for this to become a beautiful doorstop.

If you want to check out a version of a large-but-light mortar and pestle made in Thailand, check out Krok, which has been cleverly designed to provide the best of both worlds! (Affiliate)

About clay, marble or wooden mortar and pestles

Choice of material is another thing to think about, and obviously I love my granite one simply because it is the strongest and heaviest for the size. Wood, marble, or even metal just don't usually have the heft that's required for many tasks. Again I will stress that this discussion only pertains to Thai-style M&P, not molcajetes or Indonesian cobek.

But, you might have seen a large clay mortar and pestle in Thailand or on my channel, what's THAT all about? This is a different style of mortar and pestle where the mortar is large and more conical in shape, and is made from either clay or wood. The pestles are always wood.

This is what I call a light duty M&P, or lao-style M&P, and they are made specifically for pounded salads such as green papaya salad. The aromatics are pounded first, and then the salad is finished in the mortar, which is why it has to be big because it’s also your mixing bowl. The pestle is lighter because you don’t want to annihilate your vegetables.

If you wanna get this in addition to a stone M&P, welcome to the club, but I don’t recommend this as your only one because it’s too light for a lot of things; unless of course you make pounded salads regularly. But if you have one of these, hot tip: you can also use it to mash potatoes!

Zingy & Spicy Thai Wings Recipe (KFC Wingz Zabb!)

November 3, 2023 by Pailin Chongchitnant 17 Comments

No one would ever expect that KFC could make the best...well...anything, right? But somehow, KFC Thailand has managed to crack the code for the best wings, which they call "Wingz Zabb". IYKYK. It is a cult favourite. They're spicy, zingy, and they taste uniquely Thai. Trust me when I say you've NEVER had wings like these. They're pretty intense.

What Exactly Are KFC Wingz Zabb?

Fast food chains in Thailand regularly come up with menu items that are locally unique, using ingredients and flavours that Thai people love. Most of these are one-offs and don't last, (RIP McDonald's green papaya salad), but once in a while an item really strikes a chord with the people, and it becomes part of the permanent menu.

That's the story of Wingz Zabb. They were first introduced in 2004, and 20 years later...here they still are. Because they're SO GOOD. KFC Thailand has introduced other chicken wing menu items, including their version of fish sauce wings, but they did not stick.

The magic is in the spicy, zingy seasoning powder that coats the wings. They’re SO loved, in fact, that many people have tried to decode the recipe, and now you can buy bags of copycat "Wingz Zabb powder" in grocery stores in Thailand! Even Lays Thailand has made Wingz Zabb flavour chips that I am very sad I missed.

I've been wanting to make these myself for a long time, but I was waiting for one more trip to Thailand so I could refresh my memory of the original flavour before I attempted my version. That trip just happened, I ate them again, and here's the recipe. I'm confident in saying that it is even better than the original. But YOU try it and let me know what you think!

Ingredients

Here are all the ingredients you'll need, with a few important notes on some of them. For amounts, see the full recipe card below!

Magical Wingz Zabb Seasoning Powder

Uncooked jasmine rice. This is for making toasted rice powder, an MVP ingredient in many Thai dishes. Other kinds of white rice will also work, but jasmine is the most aromatic.
Makrut lime leaves, aka kaffir lime leaves. These are technically optional and I don't think KFC uses them, but it is highly recommended as I think it's one of the reasons why I think mine are better!
Sugar
Cayenne pepper, or another spicy chili powder. I use cayenne because it's already powdery fine, which is what we need so the seasoning powder adheres well. Always taste your cayenne pepper first to see how spicy it is though, because heat level varies significantly between brands. This will help you judge how much you should be adding.
Paprika. You could do all cayenne for super hot wings, but because my cayenne is very hot I cut it with some paprika to make it milder, while keeping the colour and flavour. The ratio between cayenne and paprika is up to you, but keep the total volume of the combination of chili powders the same. (Do not use smoked paprika.)
Lime juice powder (crystalized lime juice) If you've never used lime juice powder before, it is life changing. I have it on hand as a backup, or when I am just too lazy to deal with a fresh lime. It is especially useful for when you want the lime flavour and acidity, but not the liquid - such as in a seasoning powder! I wouldn't use it in drinks, but in dishes with enough competing flavours, the difference is hardly noticeable. In Canada I have only seen one brand, True Lime, but other brands will probably work. You can buy lime juice powder on Amazon or on iHerb.
If you can't find lime juice powder, you can substitute the lemon version "True Lemon" instead, or you can try using citric acid, which is also sour but won't have any lime flavour. Note that I have not personally tried citric acid myself so you may need to taste and adjust the amounts.
Table salt, or another equally fine salt so that it will measure the same.

For the Wings

Chicken wing drumettes. I'm usually a flats person, but for this, because the seasoning powder is so intense, it's better to use drumettes which are meatier. For your leftover flats, use them in this amazing Fish Sauce Wings recipe!
Fish sauce.
All-purpose flour
Cornstarch. Cutting the flour with a bit of cornstarch reduces gluten and creates a lighter, crunchier crust.
Water. A drizzle of water gets added to the wings after dredging, and this causes some for the flour to clump up and creates that craggy crust which helps the seasoning adhere and adds crunch!

How to Make Wingz Zabb

Here's a bird's eye view of the process, but if it's your first time, I highly recommend you watch the video tutorial to ensure success!

process shots for making wingz zabb steps 1-4

Marinade the wings in fish sauce and let them sit while you make the seasoning powder.
Toast the jasmine rice and the makrut lime leaves over medium high heat; and once the lime leaves are dry and curled up, remove them from the pan.
Continue toasting the rice until the grains are dark brown.
Grind the rice and the lime leaves in a coffee grinder or mortar and pestle until fine.

process shots for making wingz zabb steps 5-8

Add the salt, sugar, lime juice powder, paprika and cayenne pepper into the tosted rice powder.
Blitz for a few more seconds until very fine. There's your zabb powder, ready to be used on wings or anything else you want!
Whisk together the flour and cornstarch and add to the wings; toss to coat.
Drizzle about 2 tablespoon of water over the dredged wings and toss again. The water will cause some of the flour to clump, creating a craggy crust.

process shots for making wingz zabb steps 9-12

Heat the oil to 375°F (190°C) and add half of the wings, then reduce the heat to medium and keep frying for 6-8 minutes until done. Maintain oil temp between 325°F-350°F during frying.
Place the wings in a mixing bowl and immediately sprinkle about half of the zabb powder over them. Toss to get them mostly coated, but they don't need to be perfect right now.
Fry the second batch of wings and put them int othe same mixing bowl. Sprinkle MOST of the zabb powder over the new set of wings, reserving about 1 tablespoon, then toss everything together well.
The wings should be completely coated - if there are any blank spots, spoon the reserved powder directly over them. The colour of the wings will darken as the seasoning sinks into the wings. Allow to cool for a few minutes and dig in with a nice cold drink!

Leftover Wingz Zabb are milder...but how?

I was first very surprised to learn that my day-old reheated wings tasted much milder than fresh ones. Still very good, but the initial hit of flavour is wayyyyy less aggressive.

This is because with fresh wings, all the seasoning powder is sitting on the surface, so when you take that bite, your tongue is hit with all the flavours at once.

But as the wings sit, the seasoning will slowly sink into the wings, and the flavour will be distributed across the meat. (The wings are basically marinating.)

So, I recommend eating these fresh if possible. Leftovers are still good, but aside from the loss of crunch, they will also taste a bit milder.

How to Reheat Leftovers

Now that you have the right expectations, here's how to reheat the wings. Bake them in a 325°F (160°C) oven for 8-10 minutes. I keep the temp low because there is sugar in the seasoning, and temp that's too high will burn the sugar. You can also reheat them in the airfryer, and I would keep the heat even lower at 300°F (150°C).

Advance Prep Tips

If you want to serve these at a party, it is wise to do as much advance prep as possible. Here are the things you can do:

Make the zabb powder a day in advance and keep it in a tightly sealed jar. The powder will technically last a long time since they're just dry ingredients, but the flavours of toasted rice and makrut lime leaves will fade over time so you don't want to do it too far ahead.
Fry the wings up to 4 hours before serving. Leave them to sit at room temp and do not toss them in the seasoning yet. Leave the oil in the pot on the stove. When ready to eat, heat the oil to 350°F and re-fry the wings for 4-5 minutes per batch, and then toss them in the seasoning as per the recipe.
Note: In terms of safety, the wings do not need to reach an internal temp of 165°F again for the second fry, but they should reach at least 135°F so they're hot enough for serving.
The double frying will have an added benefit of making the wings extra crunchy, so you can also do this anyway if you have time. When double frying though be sure to let the wings cool completely before the second fry so that you don't overcook them.

What Else Can You Use the Zabb Powder For?

Once you've made the zabb powder and experience how good it is, you'll surely wonder...what else can I put this on?

Anything deep fried is the obvious answer. Potato wedges, fries, calamari, popcorn, and roasted nuts come to mind. Whatever it is needs to be a little bit oily on the surface, otherwise the powder will not stick; so oil your nuts before roasting them and butter your popcorn before tossing them in the seasoning.

I would also try tossing roasted vegetables in these. Brussel sprouts I'm sure would benefit, as will the humble roasted carrots.

Can these wings be done in an air fryer?

Air fryers are essentially a convection oven, so they will not give you that thick, KFC-craggy crust that we want for these. So the short answer is no. But if you want to air fry the wings and toss them in the seasoning powder anyway, you can do that of course, just know that it won't be the same!

BUT if you're going to air fry the wings, do not dredge them in the flour because the flour will not "fry" and will remain floury. You'll have to air fry the wings naked, and this is why they'll end up being very different.

Thailand's Favorite Sauce for Meats - Nam Jim Jeaw

October 6, 2023 by Pailin Chongchitnant 15 Comments

Give Thai people a piece of meat and we're going to ask, "Where's the nam jim jeaw?" Nam jim jeaw is Thai people's #1 go-to sauce for all kinds of meats, especially grilled meats. A must-have for any Thai barbecue, but it's also amazing on steaks, roast chicken, or pork chops. It's also easy to make and can be made in advance!

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What is Nam Jim Jeaw?

Nam jim jeaw is the classic Thai dipping sauce for all manner of meats, especially grilled meats. It's made from fish sauce, lime juice and/or tamarind, sugar, dried chilies, toasted rice powder and fresh herbs. The spicy acidity, with toasted rice aroma and fresh herbs, makes it the perfect thing to enhance and balance the richness of meats.

Nam jim means dipping sauce and jeaw also means dipping sauce, but in the Northeastern Thai dialect! This is because the sauce originated in Northeastern Thailand, but it quickly spread to the rest of the country due to its ease, versatility, and deliciousness. So nam jim jeaw essentially means "the dipping sauce from the Northeast"!

Ingredients

There aren't many ingredients for nam jim jeaw, and they're all staples in Thai cuisine!

Fish sauce. See my post here on how to choosing good fish sauce
Tamarind. Store bought tamarind paste (aka tamarind concentrate) is fine, just be sure to buy one from Thailand. If you want to make your own from pulp it is easy! Follow my guide to making homemade tamarind.
Lime juice.
Palm sugar or white sugar. Read all about palm sugar here!
Toasted chili flakes. You can buy store bought chili flakes and toast in a dry pan briefly until smokey, or toast whole chilies (arbol is a good choice) and then grind. The toasting is optional, but adds a nice smokiness.
Shallots.
Toasted rice powder. This is absolutely key to this recipe! Adds an iconic toasty aroma that makes all the difference. It's made simply by toasting raw rice (pictured) in a dry skillet and then grinding it.
Fresh herbs, commonly green onion and cilantro, though mint, sawtooth coriander or even dill can be used.

How to Make Nam Jim Jeaw

Here's a bird's eye view of the process, for amounts and detailed instructions, see the recipe card below!

Process shots for making nam jim jeaw, steps 1-4

If making toasted chili flakes from whole chilies, toast them in a dry skillet over medium high heat for a few minutes, stirring constantly, until some charred spots form on the chilies. You can also toast store bought chili flakes in this way.
Grind the chilies in a coffee grinder or spice grinder.
Make the toasted rice powder by toasting the rice in a dry pan over high heat, stirring constantly, until dark brown.
Grind into a powder using a coffee grinder or mortar and pestle.

Process shots for making nam jim jeaw, steps 5-8

Combine the fish sauce, tamarind, lime juice, and palm sugar or white sugar.
Stir until most of the sugar is dissolved. Any stubborn chunks of palm sugar should dissolve in 5 minutes or so as it sits in the liquid.
Add the shallots, toasted rice powder, chilies, and fresh herbs.
It's now ready to use!

3 Useful Variations of Nam Jim Jeaw

Nam jim jeaw is not a fixed recipe, it's more of a concept. So depending on what is being served, people will change the ratios of ingredients to better pair with the food. Nam jim jeaw from 2 restaurants will rarely be the same!

In the recipe card, I give you 3 different versions:

"Original" All-Purpose Jeaw. When in doubt, this is the one to make. A good balance of salty, sour, and sweet that will go with most thing; especially BBQ chicken, steak, and pork jowl. It has a bit of a thicker body so it will cling well to meats when dipped.
Light Jeaw. Made to be lighter in body with more lime juice, it will cling lightly to meats when dipped, making it perfect for thin, delicate pieces of meat such as in hot pot. It is also less sweet and more tart and salty, which helps it cut the grease of very fatty meat such as pork belly, or meat that is already quite sweet.
Mellower Tomato Jeaw. The original jeaw is very intense, making it easy for those unfamiliar to overdo it. So I came up with a mellower version with the addition of diced tomatoes that people can more generously spoon onto their meat.

What to Serve with Nam Jim Jeaw

Some classic dishes that are always served with nam jim jeaw are:

Thai BBQ chicken (gai yang). This is a staple in my house, and you can bake the chicken instead as well.
Grilled steaks. We love it so much that even some Western steak houses will offer nam jim jeaw alongside gravy because some Thai people (me included) just cannot have meat without it!
Grilled pork jowl.
Northeastern Thai hot pot (aka jim jum or jeaw hon). Since the pieces are delicate, we use the lighter jeaw for this one.
Crispy pork belly, I especially love it with crispy pork belly because the jeaw cuts the fat so well that you'll be able to enjoy it without it feeling overly greasy. I also recommend the light version for this.

But really, any meat, Thai or not, can benefit from nam jim jeaw. Try it on roast beef, roast chicken, or even some firm-flesh fatty fish such as salmon, trout, or mackerel.

Storage and Advance Prep

Storage: You can keep leftover nam jim jeaw in the fridge for up to a week. The herbs will look wilted, of course, and the sauce will thicken slightly because the rice will have absorbed some liquid, but it will still taste fine. So ideally, you don't want to make more than you need. But you can....

Make nam jim jeaw "base" in bulk! If you want quick and easy access to nam jim jeaw you can absolutely make a bunch of the "base" ahead of time and keep it in the fridge. You simply need to omit a couple of things:

Leave out the leafy herbs and add when serving. Otherwise the herbs will look dodgy within a day. If you're lazy you can definitely serve the sauce without the herbs at all.
Leave out the toasted rice powder and add when serving. You can toast the rice ahead of time and keep it whole in a jar. When ready to serve, grind it up and add to the sauce. The aroma of toasted rice is fleeting so you don't want to add it far ahead of time.

Thai Iced Tea Recipe - Thai vs American Style

September 8, 2023 by Pailin Chongchitnant 55 Comments

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What is Thai Iced Tea?

Let's start with the tea leaves, what is Thai tea leaves? Thai tea leaves are black tea leaves, commonly assam tea, that has had artificial flavour added to it, most commonly vanilla.

The iconic orange colour is nothing but orange food colouring. I know...it's not the exotic tea made from secret Thai ingredients that you might have thought. But this is not a gourmet tea, it's supposed to be the cheap and cheerful tea for the average Thai!

ChaTraMue is the most popular brand of Thai tea in Thailand.

So the popular Thai iced tea is brewed from Thai tea leaves, and has sweetened condensed milk and evaporated milk added for creaminess and sweetness. There are other kinds of iced teas made from Thai tea leaves, such as this Thai lime iced tea that is super refreshing and is actually my personal favourite!

Thai Style vs American Style Thai Iced Tea

As I shared in the video tutorial, most Thai restaurants in N. America make their Thai tea differently from the way it's done in Thailand.

In Thailand, the tea is made milky and sweet by the addition of sugar, sweetened condensed milk, and evaporated milk. Sometimes, non-dairy creamer (like Coffeemate) is also added.

In most Thai restaurants in N. America, they use only sugar for the sweetness, and then top the tea with half and half. Not all restaurants do this; I have seen places that make a hybrid of the two styles, but this seems to be the most common way in my experience.

If you're wondering which style your local restaurant use, have a look at the video tutorial because they also look different before you stir the tea. If the tea in the cup starts out black with creamy dairy poured on top, it's American style!

The two styles DO taste different, and while both are good I prefer the Thai style because it tastes richer and milkier. But the American style is simpler and you may want to try it out anyway just to see which you prefer.

Ingredients

Here are ingredients you'll need to make yourself some Thai iced tea at home. For amounts, see the full recipe card below.

Thai tea leaves. The most popular brand in Thailand is ChaTraMue. This company specializes in teas so I try to choose this brand if I can. But other brands such as Pantai and Sunlee are also fine.
Sweetened condensed milk. Choose a brand with only a few ingredients, mostly milk and sugar, such as Longevity brand. Be aware of cheap non-dairy imitation condensed milk that I would not choose.
Evaporated milk. Evaporated milk is used to add creaminess without adding extra sweetness. I always use full-fat evaporated milk for best flavour.
Sugar. This can be added to taste, and any of your preferred artificial sweetener can also be used instead.
Salt. A little salt helps brighten up the sweetness of the tea and prevents it from becoming cloying. It's a little trick that makes all the difference!
A lot of ice. You should pack the cup with ice before adding the tea.

How to Make Thai Iced Tea

Here's a bird's eye view of how to make Thai style and American style Thai iced tea. I recommend you check out the full video tutorial so you can see how it's done and you can see my taste test between the two styles!

This recipe shows you how to make a Thai tea base without any dairy product as this will last you a long time in the fridge. Then you can add your dairy of choice when you're ready to drink, which also allows different members of the household to adjust creaminess and sweetness to their liking.

For maximum simplicity you can also make a big batch of the finished tea so it's ready to drink, but keep in mind that it will not last as long since the dairy products have been added.

Steep the tea in hot water for 3-5 minutes. You can do this inside a French press for easy straining.
Strain the tea through a fine mesh strainer.
If there's a lot of tea dust left you and strain it again through a finer mesh or paper coffee filter.
Add sugar and salt. Allow to cool to room temp.

For Thai style Thai tea, combine the tea base with sweetened condensed milk.
Pour over a glass of ice.
Top with evaporated milk.
For American style, add more sugar to the tea base to taste, then pour the tea over ice and top with half and half!

Hack: How to Make Thai iced tea without Thai tea leaves

If you can't find the Thai tea leaves in your local store, good news: there is a very good hack that produces a delicious tea that tastes very close to the original!

For 1 glass of Thai iced tea:

Steep 3 tea bags of orange pekoe tea or another black tea with 1 cup (240 ml) of hot off the boil water for 5 minutes.
Remove the tea bags and add ½ teaspoon artificial vanilla extract, and if you wish you can add a few drops of orange food colouring to mimic the colour.
Add 1 ½ tablespoon sweetened condensed milk, 2 teaspoons sugar (or to taste) and stir to dissolve.
Pour it over a pint glass packed full of ice and drizzle 2-3 tablespoon evaporated milk over top. Enjoy!

How to Make Vegan Thai Iced Tea

If you're not concerned about making a healthy drink, you can make a simple substitution with non-dairy evaporated milk and condensed milk which get their richness from vegetable oil of some kind. You can also use non-dairy creamer such as Coffeemate to help with creaminess.

I tried using Let's Do Organic brand coconut condensed milk, but the coconut fat congealed into little bits in the iced tea and it was not pleasant, and it didn't have nearly the richness of regular condensed milk. This may not be the case with different brands that contain more binders that would prevent this separation, but just FYI that it could happen.

If you want a healthier version, what I do is I add more sugar to the tea base to achieve the desired sweetness, then add about ⅓-½ cup of oat milk per serving of Thai tea. My favourite for this is Oatly which I find to be the creamiest. Oat milk I find is the best tasting non-dairy milk substitute in Thai tea and teas in general. It doesn't taste as rich and you won't get the cream-topped effect but it still tastes great.

Nowadays there are lots of new non-dairy products available so always worth trying out different ones and see what you prefer!

Ultimate Guide to Essential Thai Ingredients

August 31, 2023 by Pailin Chongchitnant 10 Comments

There is nothing more important to Thai cooking than a solid understanding of Thai ingredients. After all, ingredients are the foundational building blocks of Thai cuisine! I always say that Thai cooking is not hard, it only feels hard because the ingredients are unfamiliar. And that's an easy problem to fix!

a group of Thai ingredients — Essential Thai ingredients

This article will give you an overview of the most important ingredients in Thai cuisine. For many of these ingredients there are also dedicated posts that dive further into the minute details; but this post should provide plenty of information for you to start cooking Thai food with more confidence.

I've divided the ingredients into functional categories: the salty, the sour, the sweet, herbs and spices, and dry goods.

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The Salty

Thai cuisine employs a number of different salty sauces in our cooking. Here they are listed roughly in order of how often they are used for the average Thai person.

FISH SAUCE | NAM PLA | น้ำปลา

a row of 5 fish sauce bottles with small bowls of fish sauce in front of them — I tasted 5 different fish sauces on the market.

Fish sauce is a must-have in any Thai home. Made from fermented anchovies and salt, this pungent amber liquid adds a sharp saltiness and a punch of umami that is an iconic characteristic of many Thai dishes, such as green papaya salad, green curry, and yes, pad thai!

I have a detailed post about how to choose a good fish sauce and recommended brands here, but briefly, look for brands that contain as few ingredients as possible; preferably only anchovies, salt, and sugar. Squid and Megachef are classic, good-quality Thai fish sauce brands that are inexpensive, easy to find, and perfect for everyday cooking.

SUBSTITUTIONS: If you’re vegetarian, the easiest thing (and what I do for vegan friends) is substitute soy sauce in equal amounts, or sometimes I do a combination of soy sauce and Golden Mountain Sauce (see below). Larger Asian markets do sell vegan fish sauce, but some of them can be rather awful.

Having said that, I have sampled a pleasant-enough version labeled “premium pineapple-made vegetarian fish sauce” from Vietnam. Also check online sources from time to time, as there are a few new products on the market that have had some good reviews.

OYSTER SAUCE | NAM MUN HOI | น้ำมันหอย

Oyster sauce is the queen of stir-fry sauces. Imagine a combination of the briny flavors of oysters, the umami of soy sauce, and a subtle sweetness—that’s the flavor of oyster sauce. A common Thai brand is Maekrua, but the widely available Lee Kum Kee is also great for Thai cooking.

Oyster sauce quality varies significantly though, with the better ones containing more “oyster extract” (which is the oyster poaching liquid). Better ones also tend to be more expensive.

For a deeper dive, see my post What is Oyster Sauce and Which is The Best One? where I tasted the four oyster sauces in the pic above.

SUBSTITUTIONS: You can find vegetarian oyster sauce at Asian markets, but it won't say "vegetarian oyster sauce" on the label. Look for vegetarian stir fry sauce by Lee Kum Kee.

SOY SAUCE | SEE EW KAO | ซีอิ๊วขาว

Thai Healthy Boy Brand regular soy sauce is labeled as "thin soy sauce". You might also see Healthy Boy Brand Mushroom Soy Sauce which can also be used as a regular soy sauce.

You probably have Japanese or Chinese soy sauce in your kitchen already, but Thai soy sauce is unique. Compared to these other more common soy sauces, ours is a little lighter in both color and body and has a distinctly different aroma and flavor.

Healthy Boy is a classic brand available at many Asian markets; look for a bottle labeled “thin soy sauce” (yellow label) or “mushroom soy sauce” (brown label); these are two varieties of Thai soy sauce. The mushroom version is the one I prefer, though either will work in your recipes just fine.

For a deeper dive, see Types of Soy Sauces Explained.

SUBSTITUTIONS: If you cannot find Thai soy sauce, you can use your favourite Japanese soy sauce. A 1:1 substitution will still result in a tasty dish.

GOLDEN MOUNTAIN SAUCE (Thai Seasoning Sauce) | SAUCE PROONG ROHT | ซอสปรุงรส

Yes, these are all seasoning sauces technically, but there is a specific type of sauce that we literally call “seasoning sauce.” I commonly refer to this as Golden Mountain Sauce because it is the most common brand available outside of Thailand.

It is actually a type of soy sauce, but with a different character; it is a bit richer and darker than Thai soy sauce and has a very similar flavour to Maggi Seasoning. We usually use Golden Mountain in combination with soy sauce in order to create a more complex flavour than soy sauce alone. We also love to drizzle it on eggs!

SUBSTITUTIONS: This is not an essential ingredient to stock, and wherever it is called for you can use an equal amount of soy sauce instead. However, if you have Maggi Seasoning or Bragg Liquid Aminos, they do taste quite similar, and these will be your best option.

BLACK SOY SAUCE | SEE EW DUM | ซีอิ๊วดำ

Two popular brands of Thai black soy sauce.

Black soy sauce is a nice-to-have ingredient but not essential because it’s not usually integral to the dish. Think soy sauce mixed with molasses - it’s thick, mildly salty, a little sweet, and very dark. It’s used mainly to add a dark brown color and a touch of richer flavor. Whenever you see a Thai dish with a very dark color, such as some dark soup broths or stir-fries, it’s probably see ew dum in action.

Black soy sauce brands vary significantly in terms of how dark they are, so in my recipes I always give a range and you should always start with the smaller amount. Healthy Boy brand and Dragonfly brand (my preference) are two popular Thai black soy sauces, but Healthy Boy is much darker and less is required for the same colour.

For a deeper dive, see Types of Soy Sauces Explained.

SUBSTITUTIONS: You can substitute Chinese dark soy sauce, which will give you the dark color, but it tends to be saltier; so if using more than ½ teaspoon or so in the recipe, you might want to cut back on other salty stuff you’re adding.

FERMENTED SOYBEAN PASTE | TAO JIEW | เต้าเจี้ยว

Tao jiew is what I call the Thai version of miso, but with a pourable consistency and the whole soybeans are still visible. It’s very salty, with an edge of acidity, and its aroma is slightly different from that of Japanese miso. It’s not used often, but when it is, it is important to the character of that dish. Healthy Boy soybean paste is the most popular brand of tao jiew outside Thailand.

SUBSTITUTIONS: You can substitute Japanese miso or Korean doenjang in roughly equal amounts, then thin it out with a bit of water to achieve a similar consistency. Be prepared to taste and adjust for saltiness.

FERMENTED SHRIMP PASTE | GAPI | กะปิ

a jar of Thai shrimp paste, open and closed

This salty, purplish-gray paste made from fermented small shrimp (or sometimes krill) is the epitome of "funky" and is used all over Southeast Asia. It’s one of those things that tastes better than it smells. It has lovers and haters. I am a proud lover of shrimp paste.

You may have eaten shrimp paste without knowing it, because most Thai curry pastes contain it in small amounts. You can buy Thai shrimp paste in a plastic tub, or the Malaysian type in a plastic-wrapped brick called belacan.

SUBSTITUTIONS: Where shrimp paste is used in small amounts, such as in curry pastes, you can omit it and add extra fish sauce instead. If omitting because you are vegan, substitute an equal amount of miso paste.

Note: Do not confuse this with a product called "shrimp paste in soybean oil" which is an orange paste in a glass jar. That is made from shrimp tomalley cooked with herbs and seasonings. It’s delicious added to fried rice and stir-fries, but it is not fermented and cannot be used as a substitute for gapi.

The Sour

Sour is an extremely important component in Thai cuisine. Every cuisine uses acids in their cooking in some manner, but I can't think of any other cuisine that uses it to the extent that we do. Here are two main acidic ingredients of Thai cuisine.

LIMES | MANAO | มะนาว

Limes are used when we want a bright, fresh-tasting acidity, such as in salads. Freshly squeezed lime juice has the best flavor, though I have found that crystallized lime powder (True Lime brand) is a great substitute in a pinch.

Do not use bottled, shelf-stable lime juice, especially in Thai salads where it is a main dressing ingredient, as it can be slightly bitter and doesn’t have as much of the lovely citrus flavor. Choose limes that have smooth, shiny skins, which indicate a juicy lime.

TAMARIND PASTE | NAM MAKAAM PIAK | น้ำมะขามเปียก

a tub of tamarind concentrate held in hand — Tamarind paste for Thai cooking is sometimes labelled "Tamarind Concentrate".

Compared to lime, tamarind has a richer, sweeter flavour, is less sour and is usually used in hot cooked dishes. I have a detailed post all about tamarind that you can read if you're interested about what the fruit is and how we use it in Thailand.

The tamarind that we use in Thai cooking, what I call "tamarind paste," is the pulp mixed with water until it has a pourable consistency. I do prefer making tamarind paste myself from pulp, and here's a tutorial for how to make your own tamarind paste and it is pretty easy. But you can buy prepared Thai tamarind paste in plastic tubs or glass jars, often labeled “tamarind concentrate”.

a block of tamarind pulp — Tamarind pulp that you can use to make your own homemade tamarind paste

Note: ALWAYS use tamarind from Thailand when you are making Thai recipes. Do not get Indian tamarind products for my recipes as it is a very different, and much more potent product. It is extremely thick, sticky, and much more sour than what we use in Thailand.

SUBSTITUTIONS: It really depends on what you're using it in. If it's added in small quantities just as an acid to brighten up the flavour of a dish, you can substitute lime or lemon juice. But if it is the main flavour of the dish, such as in pad thai or tamarind shrimp, there really is no good substitute for it that won't change the flavour significantly.

The Sweet

Sweetness is an important part of Thai cuisine because it is used to balance the salty, acidic, and spicy elements of our dishes. Many Thai restaurants overseas overly sweeten their foods in the attempt to please the Western palate, so don't use that as a guide. Your Thai food should never be cloyingly sweet!

PALM SUGAR | NAM TAAN PEEP | น้ำตาลปี๊ป

A puck of palm sugar with some already chopped

Palm sugar is the traditional Thai sweetener, used before granulated sugar became available. To be clear, nowadays we use good old white granulated sugar A LOT in Thai cuisine. So don't feel like you always need to use palm sugar, especially in recipes where it is used in small amounts. But there are times when the flavour of palm sugar is important to the dish.

"Palm sugar" is made by reducing and caramelizing the nectar from the flowers of either the coconut palm or the toddy palm. It has a gorgeous butterscotch flavor that is tasty enough to be candy.

"Coconut sugar" that's often sold in granulated form is technically made of the same stuff, but it can taste different due to different processing. To be safe, stick with Thai brands of palm sugar.

For a palm sugar deep dive, see my ultimate guide to palm sugar.

If your palm sugar comes in a solid puck, shave it with a large chef's knife, then finely chop the shavings.

If your palm sugar comes in a tub you can spoon it out if it's soft enough. If it has hardened, heat it up in the microwave briefly to soften, and then spoon it out while still warm.

Measuring palm sugar for my recipes: My recipes are tested using solid pucks of palm sugar that have been finely chopped and then tightly packed into measuring spoons. One tablespoon of finely chopped, packed palm sugar weighs about 12 g, so weighing would be the easier thing to do. If using soft palm sugar, use the weight measurement as it tends to pack a measuring spoon more fully than chopped palm sugar.

Note: All palm sugar sold outside Thailand is mixed with granulated sugar, so the key is to find one that has the least amount of granulated sugar added because it'll have the most flavour. The only way to know is to taste, unfortunately, the labels will usually claim it is 100% palm sugar (100% not true) or it won't indicate the ratio.

Herbs & Spices

Here's a list of some of our core herbs and spices, some of which you may not be familiar with. There are obviously more than I'm showing here, but these are the most important and most commonly used ones.

GALANGAL | KHA | ข่า

The key ingredient of the iconic soup tom kha gai, galangal is a firm rhizome whose aroma is very much like that of a lush pine forest. It’s cooling, calming, and refreshing. Although it looks like ginger, and many people will say that you can use ginger as a substitute, I insist that you don’t do this. Not if you expect it to have a similar flavor, anyway!

There are two common uses of galangal: pounded into curry pastes, and sliced into rounds for infusing into soups such as tom yum soup. While not done as often, it can also be finely chopped and added to salads or stir fries.

Galangal freezes very well. Slice it into thin rounds and freeze in a single layer on a tray lined with plastic wrap before storing in a freezer bag.

For a deeper dive see my ultimate guide to galangal.

SUBSTITUTIONS: If you can't find fresh galangal, try looking first for frozen which will work just as well. Your second choice would be dried pieces of galangal which can work in soups, but not ideal if you're trying to grind it into a curry paste as it's very tough. I don't suggest using powdered galangal.

LEMONGRASS | TAKRAI | ตะไคร้

lemongrass stalks and some cut up pieces

Lemongrass has a citrusy aroma but without the sour taste. It’s as core to Thai cuisine as garlic is to Italian cuisine. Lemongrass can be bruised and infused into soups, like a cinnamon stick might be, or finely chopped and added to salads, dips, or stir-fries. It’s also a key ingredient in many curry pastes.

I use only the bottom half of lemongrass because the flavor gets weaker at the top. I freeze the tops for making stock, but you can also make lemongrass tea. If making soup such as tom yum soup or tom kha gai where the lemongrass is added to infuse and is then discarded, there is no harm in also adding the tops - it’ll just be more pieces to fish out later.

Lemongrass freezes well. I cut it into 2- to 3-inch long pieces before freezing for ease of use.

For a deeper dive see my ultimate guide to lemongrass.

SUBSTITUTIONS: If you can't find fresh lemongrass, try looking first for frozen. Your second choice would be dried pieces of lemongrass which can work in soups, but not ideal if you're trying to grind it into a curry paste as they're very tough. I don't suggest using powdered lemongrass.

MAKRUT LIME LEAVES | BAI MAGROOD | ใบมะกรูด

Makrut limes and makrut lime leaves — Makrut lime leaves and makrut limes. The leaves are used often in Thai cooking, and the lime zest is sometimes used to make curry paste, but the lime juice is never used because there is not much of it and it can be bitter.

Previously called kaffir lime leaves, these thick, sturdy leaves smell like the grassier sister of lime zest. It’s all aroma, though, as makrut lime leaves don’t impart any of the sour taste you might expect from something with such a citrusy fragrance.

Makrut lime leaves are extremely versatile. They can be roughly torn and infused into soups and broths, or finely julienned and added to just about anything you can imagine. Make sure those juliennes are really fine though, as these leaves are tough, and too-big juliennes can leave you feeling like you’ve got a piece of hay stuck in your teeth.

We do not generally use the juice of makrut limes, of which there isn’t much anyway, though the zest is often used in curry pastes. Look for frozen leaves if you can’t find fresh; if not available, look for dried.

Makrut lime leaves freeze like a dream. Simply put them into a freezer bag and press as much air out as possible.

For a deeper dive, see my ultimate guide to makrut lime leaves.

SUBSTITUTIONS: If you can't find fresh makrut lime leaves, try looking first for frozen which will work just as well. Your second choice would be dried whole leaves which can work in soups and curries where it'll have a chance to rehydrate in the dish.

THAI BASIL | HORAPA | โหระพา

Fragrant and floral, Thai basil adds so much complexity to stir-fries and curries. It is quite widely available these days in Asian markets; and if not, it is also quite easy to grow in N. America in the summertime.

SUBSTITUTIONS: You can use Italian basil instead.

HOLY BASIL | GAPRAO | กะเพรา

Holy basil is technically pronounced ga-prao, but it is very commonly mispronounced by Thai people, so you often see it written in various ways with the R in the first syllable: gra pao, kra pao, or krapow.

A little more peppery than the sweet scent of Thai basil, holy basil goes well with dishes that are intensely spicy and is the star of the popular pad kra pao. It is very difficult to find outside of Thailand, even for me, and I no longer have convenient access to it. So don't be surprised if it's not available to you.

It is also notoriously difficult to grow in N. America because it requires hot temperatures to thrive, and few places have such a climate both day AND night, for a long enough time.

SUBSTITUTIONS: Most Thai restaurants use Thai basil instead, but I find that Italian basil better approximates the flavour of holy basil and is my substitute of choice.

FRESH CHILIES | PRIK | พริก

To add spiciness in our dishes, we most often use small and super-spicy bird’s eye chilies, or prik kee noo. In North America, you can find these sold as “Thai chilies,” and they can be found red (ripe) or green (underripe).

We also use larger, milder chilies to add color and chili flavor without heat, and for this we turn to spur chilies, or prik chee fa. These are not easy to find, but you can substitute any other mild red pepper you can find; even red bell pepper will do in a pinch.

All chilies can be frozen and they'll last basically forever. Use them without thawing or they will turn mushy and become harder to chop.

SUBSTITUTIONS: You can use any kind of hot peppers that are available to you to replace the heat of Thai chilies. If large, mild fresh chilies are called for, you can also use any type that's available to you; worst case, red bell pepper will be fine.

DRIED CHILIES | PRIK HAENG | พริกแห้ง

We use two major types of dried chilies: small (spicy) and large (mild). Don’t get too hung up on which specific varieties you need, because fortunately most dried chilies have a similar-enough flavor that they can be substituted for one another in Thai recipes, but you do want to be aware of the heat levels, which vary greatly.

Spicy, small dried chilies are used to add heat to curry pastes, and we also roast and grind them up into chili flakes, which can be added to just about anything. In Thailand we use dried bird's eye chilies. In the West, the generic no-name dried chilies you can usually find at Chinese grocery stores, as well as Mexican chiles de árbol, are great for this purpose, and they are not too hot.

Large, mild dried chilies are most often used in curry paste because we want to maximize the bright red color and chili flavor without making the curry too spicy. The Thai variety, prik chee fa, is essentially impossible to source, but dried guajillo or puya peppers are perfect substitutes. You can find them anywhere Latin American groceries are sold. You can also use Korean gochugaru pepper flakes instead.

PANDAN LEAF | BAI TOEY | ใบเตย

This aromatic, long, blade-shaped leaf is the star of Thai desserts because its floral aroma pairs fantastically with coconut. Most commonly, we simmer the leaf in liquid to infuse its fragrance, though it can be blended with water and strained when its natural green color is also desired.

In stores, they can sometimes be labelled as screwpine leaves or lá dứa in Vietnamese.

SUBSTITUTIONS: Fresh pandan leaves are harder to find, though frozen ones are perfectly fine to use. In fact, if I buy them fresh, I end up freezing them anyway. Pandan extract, though not ideal, can be used instead - but be sure to add a little at a time as it can be intense and easy to overdo.

Dry Goods

COCONUT MILK | GATI | กะทิ

Coconut milk is our only source of creaminess because we do not traditionally use dairy in Thai cooking. And when it comes to Thai dessert, coconut milk is as essential to us as butter is to Western pastries.

A caveat: Some modern cooks have started using evaporated milk in a few dishes such as creamy tom yum and curry crab, but it is not a traditional ingredient.

Coconut milk quality varies a great deal and it's important that you know how to choose a good one. In my ultimate guide to coconut milk I talk about how to choose a good one out of all the brands that line store shelves, and I highly recommend you check that out. But in short, my recommended brand is Aroy-D in the UHT paper carton. But Chaokoh in the paper carton is good too.

Want to know how coconut milk is made? Watch my short documentary! How Coconut Milk is Made: From Farm to Cans.

COOKING OIL | NAM MUN | น้ำมัน

You can use any neutral-flavored, high-heat-resistant oil for Thai cooking. I personally use avocado oil because it is a healthier option, but because that’s pricey, I use canola when I deep-fry.

You may think we use coconut oil a lot in Thai cuisine, but we actually mostly use coconut milk and rarely the oil. If you want to use coconut oil, choose refined coconut oil, which does not have the coconut flavor. Using virgin coconut oil will make everything taste like coconut!

CURRY PASTES | PRIK GAENG | พริกแกง

a bowl of red curry paste with ingredients in the background

If you want to make your own curry pastes and keep them in the freezer, great! I have recipes for just about everything: green curry paste, red curry paste, yellow curry paste, you name it. But I want to assure you that there is no shame in buying prepared pastes, as most Thai people do not make their own because it is time consuming.

I kind of draw the analogy that it's like making your own bread. Most people who make bread do so because they enjoy the process, not because it's the only way to get good bread.

BUT, curry paste quality varies A LOT and it's important to know how to identify a good one. So before buy your next one, please see my curry paste review of all the options that are commonly available, including the pros and cons of each. The review in this case is for red curry paste, but in my experience the results apply to other types of curry pastes as well.

In short though, you want to choose one that is made in Thailand and doesn't have a lot of additives; it should only contain herbs, spices, and basic seasonings like salt and shrimp paste.

My go-to brand is Maeploy, but it may or may not be the right choice for you depending on your heat tolerance and other things; so again, my review above will be very helpful for choosing the best one for you.

THAI CHILI PASTE | NAM PRIK PAO | น้ำพริกเผา

Thai chili paste, also called Thai chili jam, is not used that often, but when it is, it is a key flavour that makes all the difference and can't really be replaced with anything else.

It's a sweet, umami, and mildly spicy paste made primarily from dried chilies, dried shrimp, shallots, and garlic. You will recognize its flavours in famous dishes such as tom yum goong and cashew chicken.

At Asian grocery stores it is labeled either as "chili paste with soya bean oil" or "Thai chili paste" or "roasted red chili paste," depending on the brand. If you can't find it, you can make it yourself and it's not that hard! Here's my Thai chili paste recipe.

SUBSTITUTION: As I mentioned, you can't really substitute it with anything because it has such a unique flavour. So your only option here is to make it yourself, or here are a couple of listings on Amazon: Mae Pranom Brand and Thai Kitchen Brand.

DRIED SHRIMP | GOONG HANG | กุ้งแห้ง

Basically, goong hang are shrimp jerky. Little shrimp are salted and dried in the sun, and in that process they develop a robust, savory flavor. You can buy these in the refrigerated section at Asian grocery stores. I stick with medium-sized ones, which are most versatile. Freeze them and they will last indefinitely.

SUBSTITUTION: Depending on the recipe, you may be able to just omit dried shrimp altogether, as in the case of pad thai. In salads however, I like to substitute Japanese bonito flakes.

GLASS NOODLES | WOONSEN | วุ้นเส้น

cooked glass noodles held up by chopsticks

These clear, thin noodles are also called bean threads or bean vermicelli because they are made from mung bean starch. My grandma always has glass noodles in the pantry, as everyone loves them, they’re quick to cook, and they’re extremely versatile.

They’re delicious in salads, soups, stir-fries, are very important in spring rolls, and they’re a staple for hot pots. They are also often used to bulk up meat-based fillings and stuffing such as in these glass noodle meatballs! I've even made fresh glass noodles using mung bean starch at home!

Look for glass noodles that are made from 100% mung bean starch, such as Pine Brand, with no other starches mixed in because they have the best texture.

SUBSTITUTIONS: There are no other noodles that have quite the same texture, but if you are subbing another type of noodles in a glass noodle recipe, you HAVE to change the cooking method to suit the noodles you are using. The methods for cooking glass noodles will not apply. Some people use Korean glass noodles (made from sweet potato starch) instead, which works fine in stir fry recipes, but they are much chewier than the Thai glass noodles.

RICE NOODLES | SEN GUAY TIEW | เส้นก๋วยเตี๋ยว

A pile of different kinds of rice noodles

If you're not experienced with rice noodles, or if you find yourself often having trouble cooking them well, I highly recommend watching my video on How to Cook Rice Noodles Properly.

Dry rice noodles are a great thing to keep in your pantry because they are versatile and last seemingly forever. Choose brands from Thailand if possible, as Vietnamese ones can sometimes have tapioca starch mixed in and will have a slightly different texture.

They come in many sizes and shapes, but the thin ones are the most convenient for weeknight cooking because they don’t take long to soak and cook.

The 12 Ingredients You Really Need for Thai Cooking

The list of ingredients above may seem like a lot, but you don't need to stock everything here to be able to cook Thai food regularly! Below is a list of what I consider the core Thai ingredients that will allow you to make many of your favourite dishes.

PANTRY/FRIDGE

Fish sauce
Soy sauce
Oyster sauce
Coconut milk
Curry paste, whichever is your favourite. But I recommend stocking red curry paste at minimum because it is the most versatile and can be turned into other pastes easily, such as massaman and panang curry. Once open, keep it in the freezer.
Palm sugar or light brown sugar
Tamarind paste, store bought or homemade
Jasmine rice

FREEZER

Thai chilies (fresh)
Lemongrass
Makrut (kaffir) lime leaves
Galangal (if available)

Homemade Glass Noodles with Sesame Soy Dressing

August 25, 2023 by Pailin Chongchitnant 5 Comments

I use glass noodles all the time, but I never thought I could make it at home. Turns out, it is one of the easiest noodles to make, AND the process is so incredibly satisfying!

Fresh homemade glass noodles are more tender than dry ones, but they still have that subtle elasticity. They make the perfect cold salads, and in this post I will share how to make the noodles and a simple soy-sesame dressing that pairs perfectly with them.

a bowl of glass noodle salad made with mung bean jelly noodles with cucumber and carrots. — Homemade glass noodles; a beautiful, healthy, and super easy dish to make!

What are glass noodles?

"Glass noodles" is a term that's used to refer to any noodles that are clear; and there are a few varieties made from different things. In Thailand, they are made from mung bean starch, (which is what we're using today), but Korean glass noodles are made from sweet potato starch. Some brands will mix in other starches such as pea starch to cut costs.

In my recipes when I refer to glass noodles I am talking about woonsen, which are the very thin Thai noodles made from mung bean starch; and you can buy them dry at most Asian grocery stores. What we're making today is made from exactly the same ingredients, but using a different process. These fresh noodles are also called "mung bean jelly noodles."

Korean and Chinese Mung Bean Jelly Dishes

I first came upon the idea of homemade glass noodles not from a noodle recipe, but from a Korean mung bean jelly appetizer in Maangchi's cookbook. I was intrigued because these are cubes of jelly made from mung bean starch just like glass noodles.

Sometime later I walked by a Uyghur restaurant in my neighborhood, and they had a "mung bean jelly noodles salad" on their sandwich board. This intrigued me further and sent me researching, which is when I discovered a Chinese dish called liang fen. The process of making these noodles looked so cool yet so easy that I just HAD to try it.

The recipe I ended up landing on is different from the aforementioned dishes, particularly in regard to the starch-to-water ratio (which is really all there is to this recipe!). I used a higher starch ratio that I think yielded the perfect texture for the size of the noodles that I ended up with.

Ingredients for Homemade Glass Noodles

You need only two ingredients to make homemade glass noodles (mung bean jelly noodles), but you will need a couple of tools.

a bag of mung bean starch and a bowl of mung bean starch

Mung bean starch. I am using the classic Thai brand of mung bean starch, Pine Brand, who sponsored this post. If you cannot find it, Korean grocery stores also carry mung bean starch, it is called Cheongpomuk-garu. Well-stocked Southeast Asian markets and Chinese markets are also worth checking out.
Water. That's it!

A couple of tools you'll need:

Large hole grater. I loooove this Microplane extra coarse grater (pic below) which worked perfectly and yielded the perfect size noodle. This is also my go-to grater for everything else - cheese, zucchini, carrots, etc. - because I find it to be easier to handle than a box grater and takes up wayyyy less room!
Note: They do sell liang fen graters online made specifically for this job, but they do have bigger holes and will create bigger noodles. I have not personally tried using it.
A rectangular mold. You will need a heat resistant container that is no larger than 8x8 inches. A glass food storage container or a loaf pan is perfect.

A large hole grater is a great tool for making noodles, but you can also hand-cut them with a sharp chef's knife.

Ingredients for the Glass Noodle Salad

Here are all the ingredients you'll need for the salad; for the amounts, see the recipe card below.

Garlic
Soy sauce, I used Japanese soy sauce for this one.
Sugar
Rice vinegar
Toasted sesame oil
Green onion, you can also add chopped cilantro, mint, or other fresh herbs.
Chili crisp or chili oil. This really makes the dish. A Sichuan style chili crisp such as lao gan ma is great for this and is what I use.
Roasted peanuts, chopped, or sub toasted sesame seeds (optional)
English cucumber
Carrot, feel free to sub other crunchy veg.

How to Make Fresh Glass Noodles

process shots for making glass noodles steps 1-4

Pour about ⅔ of the water into a medium pot and bring to almost a simmer over high heat. Meanwhile, stir the mung bean starch together with the rest of the water.
Once the water steams and bubbles start to form (but it is not simmering) reduce the heat to medium high, then give the starch slurry a stir and pour it into the pot while stirring.
Keep stirring CONSTANTLY until the thickens into a white paste.
Once it turns white, keep stirring until the paste turns translucent. Once it is no longer changing and everything looks evenly translucent, remove from heat.

process shots for making glass noodles steps 5-8

Pour into the prepared mold and let cool to room temp, then chill for at least 3 hours and ideally overnight where it will solidify and firm up.
Pop the chilled jelly out onto a clean work surface.
Use a grater to grate the jelly, creating noodles, by applying even pressure as you pull the grater towards you.
There're your noodles! These are ready to use now, but for a more elastic texture and clarity I recommend blanching them.

process shots for making glass noodles steps 9-12

Blanch the noodles in boiling water.
Once the noodles turn translucent (about 10 seconds) they are done.
Drain and cool them by running them under cold tap water. They are now ready to use!
Combine the ingredients for the salad dressing together, pour over plated noodles and place the veggies on the side. Mix it up before you eat!

Easy Chicken Satay with "Real" Peanut Sauce

July 28, 2023 by Pailin Chongchitnant 38 Comments

This recipe is an excerpt from my cookbook Sabai which is all about weeknight friendly Thai recipes.

For years I’ve been preaching about the fact that 99% of satays in Thailand are pork satay, NOT the chicken version popular in Thai restaurants in America. But it occurred to me that if you’re going to cook boneless, skinless chicken breasts one way or another, the satay treatment is one of the best things you can do to this otherwise unexciting protein.

To make it weeknight friendly, I’ve omitted the most dreaded part of making satay, the skewering. Just throw the chicken on the grill if you have one, or cook it indoors using a grill pan or a saute pan. It works as an appetizer or as the main dish. The dipping sauce, which is the "real" Thai peanut sauce, can be made in advance, and will last in the fridge for at least a week.

What is satay exactly?

Satay refers to skewered marinated meats that are grilled and served with a peanut dipping sauce. Satay came to Thailand from Indonesia, and originally it arrived as beef satay. But in Thailand, pork is the more common meat; so eventually pork satay became the most popular and basically the only kind of satay we eat.

But outside of Thailand in Thai restaurants, it's a different story. Pork is much less popular and chicken is king (and the cheapest!). So restaurants overseas chose to use chicken instead, and that's how chicken satay became associated with Thai food; even though you can barely find it in in Thailand!

What is satay sauce? Is it the same as peanut sauce?

The sauce traditionally served with Thai satay is a spicy peanut sauce and coconut milk, flavoured with Thai red curry paste. I call this a peanut sauce, but really it should be called satay sauce because it is a sauce that is ONLY served with satay.

We don't make bottles of this peanut sauce and just put it on random stuff. In fact, there is no such thing as a generic "Thai peanut sauce" made from peanut butter that we use like it were ketchup. Peanut butter is not even a Thai ingredient!

So the next time you see a "creamy Thai peanut sauce recipe" on the internet made with peanut butter and soy sauce, you now know that it's nonsense.

*Note that the Thai satay sauce is different from Indonesian satay sauce - naturally foods change as they travel to new destinations.

No Skewers Needed

Followers of the show may know that I hate skewering. I really do...due in part to my having skewered hundreds of various foods during my years in the catering and restaurant industry.

So because I wanted this to be an easy chicken satay recipe, and not one that requires messy fiddling with bamboo skewers while occasionally stabbing yourself, I have left out the skewering. What's the point of skewers anyway if we're not selling these on the street? I can use a fork, thank you.

Ingredients

Here are all the ingredients for chicken satay. It only looks like a long list, but many of these are pantry staples, and there's really not much shopping to do! For amounts, see the full recipe card below.

MARINATED CHICKEN

The chicken can be marinated up to one day in advance; but if you're in a rush, just let them sit while you make the peanut sauce. A minimum of 20 minutes is ideal.

coriander seeds, preferably toasted, but if you're lazy it's fine not to.
cumin seeds, also preferably toasted.
white peppercorns
brown sugar
salt
ground turmeric
ground cinnamon
tamarind paste, store-bought or homemade
coconut milk
boneless skinless chicken breasts or thighs. I suggest seeing the video tutorial for a demo for how I cut chicken so it's clear, but for breasts, cut into long ½-inch thick strips diagonally against the grain. For thighs, trim off the fat and any dangly bits, then cut in half lengthwise.
Jasmine rice and/or white toast, for serving, and optional. If you want to serve these as an appy, eating it with white toast is actually a classic in Thailand! But to make this a meal you can serve with rice.

THAI PEANUT SAUCE

This peanut sauce is the real deal. None of that peanut butter-laden stuff; which if you didn't know, is a totally Americanized invention. This sauce will last at least a week in the fridge so make it ahead of time if you wish. It will also freeze beautifully if you want to make a whole bunch.

roasted peanuts, unsalted. I always buy raw peanuts and roast them myself because the flavour is just superior to pre-roasted peanuts. I also buy skin-on peanuts because they, too, taste better despite a lot of work to skin them after. Roast them in a 350°F oven for about 15-20 minutes (timing depends on the size) until they're lightly browned.
coconut milk
Red curry paste, see this post for my review of store-bought brands. You can also make your own red curry paste and freeze!
tamarind paste, store-bought or homemade
Palm sugar
fish sauce

"AJAAD" QUICK CUCUMBER PICKLE (optional)

This is what I call an "instant pickle" that you can serve right after you make it. It is served with satay to help cut the richness of the rich peanut sauce, but it's up to you if you want to leave it out. You can also serve the satay with any other tart pickles you've got in your fridge.

white vinegar, or you can use rice vinegar, Filipino cane vinegar, or any kind of mild-flavoured vinegar.
granulated sugar
salt
cucumber
Thai chilies or another hot pepper (optional)

How to Make Thai Chicken Satay

Here's a bird's eye view of the process. The full instructions are in the recipe card below. If this is your first time, I recommend watching the full video tutorial to ensure success!

Process shots for making chicken satay, steps 1-4

Pound the coriander, cumin and white peppercorns into a powder.
Add all remaining marinade ingredients and mix well. Transfer to a mixing bowl.
Cut the chicken breast against the grain, diagonally, into ½-inch thick strips. Once you get to the flat part of the chicken, you can make it wider to even out the size. For chicken thighs, trim off excess fat and any dangly bits and cut horizontally in half. (See video for a visual of how to do this.)
Mix well with the marinade and let sit for at least 20 minutes and up to one day. Meanwhile make the peanut sauce.

Process shots for making peanut sauce for chicken satay, steps 5-8

Grind the peanuts until mealy in a food processor or mortar and pestle. Do not turn them into peanut butter!
Cook ⅓ cup of the coconut milk with the red curry paste until thick, and the coconut oil starts to separate out from the paste.
Add the remaining coconut milk, the peanuts, tamarind and palm sugar and cook for about 5 minutes until it's thick.
Taste the sauce and add fish sauce as needed. If you want to serve with pickles, make the pickling liquid now; instructions are in the recipe card, but you simply have to dissolve the sugar and salt in the vinegar and let it cool!

Process shots for making chicken satay, steps 9-10

Grill the chicken breast for a few minutes per side with the lid open. If using chicken thighs, you may close the lid as they tend to take longer. You can also pan sear the chicken on a nonstick skillet instead.
If serving with the instant pickle, pour the pickling liquid over the cucumber shortly before serving so the cucumber remains crisp.

FAQ

How can I prep this in advance?

The chicken can be marinated up to one day in advance, and the peanut sauce will last at least a week in the fridge.

Can I use other proteins instead?

See these recipes for pork satay and beef satay. Each protein requires slightly different preparation and cooking, though the sauce and the marinade is basically the same.

Is there a way to make a vegetarian satay?

You can substitute extra firm tofu for the meat and use soy sauce instead of fish sauce. The peanut sauce is so flavourful it will make the tofu super tasty!

How can I cook chicken satay without a grill?

You can pan fry the chicken instead in a non-stick skillet, and the full instructions are in the recipe card. You'll need to do it in batches so as to not crowd the pan. You may also need to wipe the pan with paper towel between batches to prevent any remaining marinade from burning.

Thai Curry Crab: The Hidden Gem of Thai Cuisine

July 14, 2023 by Pailin Chongchitnant 3 Comments

Crab curry stir fry or pu pad pong garee is a classic Thai dish and a mainstay of Thai seafood restaurants. It's so good it's easily in my top 5 Thai seafood dishes. Yet, it's almost unknown outside of Thailand as very few Thai restaurants offer it.

Why? Probably because crab is expensive, and also because...well...it's not the prettiest dish you've ever seen, as you'll see, though it does dress up nicely. But it is out-of-this-world delicious AND extremely easy and quick to make. Perfect for some weeknight luxury.

What is Pu Pad Pong Garee?

Pu (pronounced bpoo) means crab, pad means to stir-fry, and pong garee means curry powder. But the name omits a key element: eggs. So more accurately it's crab stir fried in a soft custard flavoured with curry powder.

There are two versions of this dish: the original version uses a whole crab, still in the shell, chopped up into chunks and tossed into the stir fry (pic below). You can imagine how that would be a total pain to eat though - having to pick crab meat out from the gooey shell that's covered in a custardy sauce - so it is not my preference. So my family always opt for the other version that uses crab meat only. It's more expensive, but totally worth it.

Another version of this dish is made with in-shell crab, but this is difficult to eat.

Ingredients

Here are all the ingredients for this dish with explanations. For amounts, see the full recipe card below.

The Custard

Thai chili paste or nam prik pao. You can buy this from Asian grocery stores, or you can make it at home using my nam prik pao recipe here. If you don't have it, you can omit it and substitute about a teaspoon of sugar (the chili paste is quite sweet), but the flavour will be a little different.
Chili oil. Typically we use the chili oil that sits on top of the Thai chili paste when you buy it. If you don't have enough of this left, substitute any other kind of chili oil. This is added mostly for colour; because without the red, the curry powder will leave the dish a sort of yellow and that's not, to put it delicately, very...um...appetizing.
Evaporated milk. You may be surprised by this seemingly non-Thai ingredient. Traditionally we use coconut milk to add creaminess, but in more modern recipes such as this, you'll see evaporated milk used where a more neutral flavoured creaminess is desired. Creamy tom yum soup is another dish where evaporated milk is used (and it's totally delish btw). But you can use coconut milk instead and it will still be excellent.
Eggs
Oyster sauce. See my post on choosing the best oyster sauce.
Fish sauce. See my post on how to choose the best fish sauce.
Ground white pepper.

The Stir Fry

Fresh crab meat. You want this as chunky as possible, so no canned crab! I used dungeness cuz I'm in the West Coast, but blue crab would be even better. You can also make a shrimp version which is less common, but still good. Precook the shrimp first and proceed with the recipe as usual.
Onion, if you have sweet onion, it's really good in this.
Garlic, chopped.
Curry powder. My preference is Japanese SB brand. If you can find it, the most popular brand in Thailand is Waugh's curry powder (made in England).
Celery leaves and thinly sliced stalk. I am using this as a substitute for Chinese celery, which is what is used in Thailand.
Julienned red chilies or bell pepper, optional for garnish. If you're serving guests, garnishes are VERY important because, ungarnished, this dish does not look great to be frank, lol.
Optional: fresh chilies. This dish is typically not spicy, but it is quite tasty when it's got a little bit of heat. So you can add some chopped Thai chilies, or even chili powder.
Jasmine rice for serving.
Condiment: Though not necessary, Prik Nam Pla is a great condiment for this dish because the zing offsets the richness. A little sprinkle with some chili pieces for some heat would suffice.

How to Make Thai Curry Crab

This recipe is easy but it goes FAST so you need to know exactly what you're doing once the wok is on. You also need to know the consistency you're looking for in order to not turn the whole thing into scrambled eggs. So I highly recommend you watch the video tutorial in the recipe card before you cook in order to ensure success!

process shots for how to make crab curry stir fry, steps 1-4

Combine the Thai chili paste and chili oil with a splash of the evaporated milk and whisk until the chili paste is no longer clumpy.
Add the remaining evaporated milk, eggs, oyster sauce, fish sauce, and white pepper. Whisk until smooth.
In a nonstick wok or skillet, sauté the onion and garlic in oil for a couple minutes on medium heat; just until the onion is softened slightly but is still crunchy.
With the heat on medium and no higher, add the curry powder and stir to mix with the oil for literally 5-10 seconds.

process shots for how to make crab curry stir fry, steps 5-8

Add the crab meat and gently toss to heat it up for 10-15 seconds, being careful not to break up the crab.
Add custard and stir constantly, scraping the bottom, until it looks creamy and thick.
Turn off the heat and add the celery and plate immediately so that the eggs will not overcook in the residual heat of the pan.
Garnish with more celery leaves, red pepper and some extra crabmeat, if desired. Serve with rice!

Tips For Success

This recipe is pretty simple, but there are a few tips to keep in mind for best results.

I like to use a rubber spatula instead of a wok spatula for this as you'll need to scrape the eggs off the bottom constantly. It's also more gentle on the crab and won't break it up too much.
The texture of this dish is soft and creamy, so you want the onion to still be crunchy otherwise the whole dish will lack textural variety...in other words, it'll all be mush. So don't overcook the onions or cut them too small.
Do not use high heat, especially when you add the curry powder, or you might burn it. Also, if you don't work fast enough, a high heat will overcook the eggs quickly.

What to Serve with Pu Pad Pong Garee

This is a dish that I don't think should be the only thing you're serving in the meal. It's rich, creamy, and soft, and could really benefit from another dish that is light and has some crunch for texture.

Garlicky cabbage stir fry is a super easy one if you want to keep the meal simple, or one of these Thai salads would provide the bright acidity that will complement the dish well.

FAQ

Can curry crab be made in advance?

Ideally not, because it is tricky to reheat without overcooking the eggs. But it takes literally 3 minutes to cook (you can see it in real time in the video) so if you get all your ingredients prepped in advance, there should be no reason why you can't cook this right before serving.

Is there a substitute for crab meat?

You can substitute any kind of protein you'd like, actually! In Thailand we make this dish only with crab and shrimp, but you could certainly use tofu, fish, or even chicken.

Pre-cook your protein of choice first though, and then follow the recipe as is without any modifications. Keep in mind however that if your protein is bland, like chicken or tofu, you might want to marinate it a bit with some soy sauce or fish sauce before cooking.

How do I store and reheat leftovers?

Leftovers will keep in the fridge for 3-4 days, but when you reheat, don't reheat it too hot or you'll overcook the eggs. Using the microwave is fine but stir it every 20-30 seconds (depending on how much you're heating) just until it's warm. Serve it on piping hot rice and it'll be fine. You can also reheat it in a frying pan, over medium high heat, stirring constantly until it's warm.

Prik Nam Pla: The Thai Sauce to Improve Anything

June 30, 2023 by Pailin Chongchitnant 21 Comments

If you ask Thai people about their favorite condiment, prik nam pla will likely be at the top of the list. It's certainly one of my favorite sauces in Thai cuisine. I put it on anything that feels like it needs a little "something-something", and it works every time.

Prik nam pla is so important to Thai people that if I go into a Thai restaurant here, and they don't have prik nam pla when I ask for it...I'm taking major points off the place!

What is Prik Nam Pla...or is it Nam Pla Prik?

First, this condiment goes by either prik nam pla or nam pla prik; both are correct so don't get hung up on it. Prik means chilies, and nam pla means fish sauce, and those are the two key elements.

Prik nam pla is a sauce that Thai people use as the all-purpose flavour enhancer. It is a tableside condiment you put on the finished dish, much like salt and pepper in the West, but it's not something you cook with.

Prik nam pla is salty, spicy, umami and acidic. When your Thai food feels like it's not quite perfect - perhaps a little flat - these are the flavours that are usually missing. This is why it works in so many situations.

In Thailand, prik nam pla is ubiquitous. You can often see a bowl of it in food courts next to the utensils, on tables in some restaurants, or included in your takeout.

Ingredients

Here are the ingredients for prik nam pla. You really don't need to measure anything, but for some basic ratios to get you started see the recipe card below.

Thai chilies, or any spicy chilies you have on hand.
Fish sauce. I suggest using Thai fish sauce for this; Squid and Megachef are both good brands. Use Three Crabs if you want something a little milder. Red Boat can be used but since it's a first press fish sauce, it's a little more intense and also has no sugar added to balance the salt. If you're vegetarian, use your favourite vegan fish sauce or soy sauce.
Lime juice. The amount of lime juice to add it totally up to you. I like it heavier on the lime which I find makes it less salty and more versatile, so I use a general ratio of 3 parts fish sauce to 1 part lime juice.
Optional aromatics: Garlic and shallots.

How to Make Prik Nam Pla

It doesn't get any easier than this, but as always, I suggest watching the video tutorial so you see it all in action!

Place the Thai chilies into a small bowl, then add fish sauce and lime juice. Add the garlic and shallots, if using. Use right away, but ideally let it sit at room temperature for at least 10 minutes for the flavours to infuse, especially if adding garlic and shallots.
Option for a less potent version. Prik nam pla straight up is quite intense, and a little goes a long way. If you want to be able to use it more liberally, add a splash of water to dilute and a touch of sugar to help balance the salt and the acid.

3 Ways to Make it Less Spicy

Prik nam pla is usually made to be medium spicy, but you can make it milder in one of these ways:

Remove the seeds and pith from the Thai chilies before adding them in. This is the most effective method, but can be tedious if you have a lot to do.
If you're making a lot, a faster way is to finely chop the chilies and let them sit in a bowl of water for a few minutes; the seeds will fall to the bottom and some of the heat will infuse into the water. Scoop out the chilies floating on top and drain well.
Chop the chilies into big chunks so they can gently infuse their heat into the liquid, but are big enough for you to easily avoid when using. You'll then only use the liquid.

How to Use Prik Nam Pla

As mentioned, you can use it as an all-purpose enhancer of any dish that needs a little flavour boost. If something is a little bland or a little flat, the salt, acid, umami and spice in prik nam pla will usually improve it. Note that it is not a dipping sauce, but rather a sauce you drizzle and mix into things.

Here are some common ways prik nam pla is used in Thailand:

Fried rice. Because fried rice is a relatively plain-tasting dish in Thai cuisine, it is almost always served with prik nam pla for those who are looking up amp up the flavour. E.g. Crab Fried Rice.
Fried eggs. Prik nam pla is usually served with anything that comes with a fried egg on top, such as our holy basil stir fry (pad kra pao), because it is what will season the egg.
Noodles. Noodle dishes are often made with a little room for diners to customize the seasoning, and noodle restaurants will have a whole bunch of condiments available for you. While most places nowadays set out plain fish sauce alongside the chilies, vinegar and sugar so you can fine tune each flavour separately, you might see prik nam pla as an option as well.
Plain jasmine rice. As mentioned in my How to Eat Thai Food Correctly post, Thai people eat family style, with rice as the foundation of the meal. Sometimes people like to season their rice with prik nam pla, especially if the dishes being served aren't particularly strong tasting; like a Thai omelette or a vegetable stir fry. Families with kids often make dishes a little milder, and prik nam pla is how the adults then turn it up a notch.

Storage

Prik nam pla will keep indefinitely in the fridge in an airtight container. I've never seen it go bad because it's so salty. However, the lime juice flavour deteriorates over time, and if you add garlic and shallots, the pieces will eventually become very salty and look dodgy. Because of this I make just a little at a time, and it's so quick and easy anyway!

Prik Nam Pla (Fish Sauce & Chilies Condiment)

The ultimate condiment Thai people cannot live without. It is used to enhance the flavour of any dish that feels a little flat. Try it on anything - Thai or not!

5 from 8 votes

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Prep Time 5

Cook Time 1

Course Sauces

Cuisine Thai

Servings servings

Ingredients

▢ 1-2 Tablespoons chopped Thai chilies, see note
▢ 3 Tablespoons fish sauce
▢ ½-1 Tablespoon lime juice
▢ 2 cloves garlic, thinly sliced or chopped (optional)
▢ 2 Tablespoons thinly sliced shallots, (optional)

Check Out Ingredients and Kitchen Tools I Use

Notes

Any other kind of spicy chilies will also work, and you can add as much or as little as you like depending on how spicy you want it. I like to use a mix of red and green for a nicer presentation.

FULL VIDEO TUTORIAL

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Instructions

Combine all ingredients together in a small bowl. If adding garlic and/or shallots, allow to sit for at least 10 minutes to infuse.
1-2 Tablespoons chopped Thai chilies, 3 Tablespoons fish sauce, ½-1 Tablespoon lime juice, 2 cloves garlic, 2 Tablespoons thinly sliced shallots

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Authentic Thai Red Curry Paste

June 16, 2023 by Pailin Chongchitnant 31 Comments

If you're ready to take your Thai cooking to the next level, making your own Thai curry pastes is the way to go. Red curry paste is the most versatile paste in Thai cuisine, and I use it in many recipes. So if you were to only make one paste from scratch, this is the one!

In this post I'm showing you how to make red curry paste two ways: the easy way using electrical appliances, and the hard-but-traditional way using a mortar and pestle. I'll also answer all the questions you might have related to the process!

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Video: Red Curry Paste - The Easy and Hard Way

If this is your first time making this recipe, I highly recommend watching the video tutorial first so you'll see how the herbs should be prepped, all the tools, and what the consistency of the paste should look like. It will ensure success!

Why You Should (Or Shouldn't) Make Curry Paste

Some people feel that a homemade curry paste is the only way to have a "legit" Thai curry. This is not true. MOST Thai people do not make our own curry paste. We buy it either in bulk from the wet market or buy packaged ones just like what you can find in the West.

It's similar to jam in the Western context. Do most people make their own? Probably not. Do some people? Of course. Is homemade jam always better? If you're good at it, sure, but not always! Replace the word jam with Thai curry paste, and it'll be true.

Having said that, here are some good reasons for making your own curry paste:

You want to be able to control the spiciness of your curry paste. This is one problem with store bought - if it's too spicy, the only thing you can do is to use less; but that also means weaker flavours. Making your own is a great way to make it as mild as you can tolerate.
You want to be able to control the salt level. Many commercial pastes are very salty because salt helps preserve the paste. But sometimes I have to limit how much paste I can use because of how salty it is. When you make your own you can control this, and you don't even have to add ANY salt if you don't want to.
You can get all the ingredients, have the right tools, and want to see if you can make it better!
You are not happy with what's available on the market. Then making your own is definitely worth a try. But also check out my red curry paste review to see if you've been buying one that's not recommended!

If one of the above sounds like you, let's get started!

What is a Red Curry Paste Anyway?

A curry paste, or prik gaeng พริกแกง, in the context of Thai cuisine refers to a paste of ground up herbs and spices. It's a very broad definition, and that's why we have so many varieties! Some are complex, such as massaman curry paste. Others are simple, such as sour curry paste.

Red curry paste is the most "basic" paste in Thai cuisine in a sense that it doesn't contain any ingredients that are unique to it. Everything in a red curry paste is also commonly used in other pastes. It's kind of like the basic tomato sauce in Italian cuisine.

This makes it the most versatile. It is the paste that gets incorporated into the greatest number of dishes because it has that "basic" flavour that works for any application. Aside from making red curry we also stir fry with it, and even put it in fish cakes!

Ingredients

Here are all the ingredients for Thai red curry paste. Try not to make any more substitutions than are recommended below, otherwise the flavour will not be right, and you would be better off buying a good brand of store-bought paste!

Mild dried red chillies. This is the red in red curry. In Thailand we use dried spur chilies or prik chee fa, but here guajillo or puya peppers are perfect. You want to use mild chilies as the bulk of your curry paste so you can add as much as needed without worrying about it becoming too hot.
Spicy dried red chilies. This is where you customize the heat level. Add as little or as much as you want to achieve your desired level. Dried Thai chilies are great if you can find them, but here I use arbol chilies. The generic dried chilies sold at most Asian markets will also work.
*If you only have spicy dried chilies available, and you do not want a very spicy paste, remove all of the seeds and the white pith, and use only the red part of the chilies.
White peppercorns.
Salt. If pounding the chilies by hand use coarse salt. If using a coffee grinder, any salt will do. It is not actually necessary to add salt if you're going to freeze it or use it right away - all the seasoning can happen during the cooking - but it is traditionally added to make the paste last longer.
Lemongrass. Use only the bottom half of the lemongrass stalk as that is the most flavourful part.
Galangal. Use fresh or frozen galangal for the best flavour. Don't use dried or powdered galangal.
Makrut lime zest (kaffir lime zest). Probably the most difficult thing to find on this list, but not to worry. The zest has the same aroma as the more common makrut lime leaves, but the leaves are very tough and hard to grind down into a paste. So you can omit the zest and add a few extra leaves into the dish when you cook instead. If making a curry, add 5-6 torn leaves and let them infuse, or add finely julienned leaves into stir fries or other dishes.
Cilantro roots or cilantro stems. Roots of cilantro are very aromatic and have the same aroma as the leaves. But unlike the more tender leaves, the roots can withstand cooking without turning into black mush. Stems can serve as a great substitute for this purpose.
Garlic
Shallots
Fermented shrimp paste. Called gapi in Thai, this funky paste adds a lot of depth and umami. You can substitute Malaysian or Indonesian shrimp paste (belacan or terasi). If vegan, substitute miso paste and/or some finely grated dried shiitake mushrooms, as I do in this vegan green curry recipe. You can also omit it altogether then add more fish sauce to the curry itself, or use soy sauce if vegan.
Coriander seeds and cumin seeds (optional). See 2 Types of Red Curry Paste below.

Note: 2 Types of Red Curry Paste

There are actually two pastes that both go by the name "red curry paste" in English: prik gaeng kua and prik gaeng ped. The difference between these two is slight: gaeng ped includes coriander seeds and cumin seeds, whereas gaeng kua does not. At least, this is the line I draw, but people don’t always agree on it.

I personally prefer prik gaeng kua (sans extra spices) but it is a matter of preference so feel free to make whichever you prefer. They are similar enough to be interchangeable as the amount of spices added is not much.

How to Make Red Curry Paste

Here's a bird's eye view of the process using two different methods. For a demonstration, see the video tutorial. For the full recipe with ingredient amounts, see the recipe card below.

Method 1: The Easy Way (the method I use)

Using a coffee grinder, grind the dried chilies and any dried spices into a powder.
Place the lemongrass, galangal, cilantro roots, and makrut lime zest into a narrow container; such as a glass measuring cup. Top it with the garlic and shallots and then use an immersion blender to blend everything until fine. You will need to lift and reposition the blender several times, stopping to scrape the bottom and bringing it to the top halfway through. See more about tools for making curry paste below.
Once the mixture is fine, add the ground chili mixture, salt and shrimp paste and blend to mix.
You can use right away, refrigerate for a few days, or freeze for a few months.

If using a mortar and pestle:

Cut the dried chilies into 1-inch chunks and soak them in room temp water for at least half an hour (longer is better) until they are softened. Drain and pat dry as much as possible.
Add the chilies to the mortar and add some coarse salt and pound into a paste.
Once it's about 70% fine, add any dried spices you're using.
Add lemongrass, galangal, makrut lime zest and cilantro stems and pound into a fine paste.

Add the garlic and shallots and pound into a paste.
At this stage get it as fine as you can. A smooth paste will mean a flavourful curry sauce and a smooth texture. (It took me about 16 minutes from start to finish)
Add shrimp paste and pound to mix.
Use right away, refrigerate for a few days, or freeze for a few months.

Curry Paste Making Tools

See the video tutorial for a demonstration of how to use these tools.

I have figured out through much trial and error that the most efficient way to make a curry paste is to use two tools:

a coffee grinder/spice grinder for the dried ingredients; any cheap one will do, and here's what I use. I don't suggest sharing the same grinder with your coffee beans; but if you do, be sure to wash it thoroughly after!
an immersion blender for the fresh herbs. I use a Breville which is a 280-watt model and is quite powerful. I don't know if a weaker one would work as well, but it's worth a try if you already have one.

An immersion blender — Immersion blenders are perfect for grinding herbs for curry paste.

If you only have a coffee grinder, that's fine, it will still be of tremendous help as the dried chilies are the toughest to grind down. You can then grind the fresh herbs by hand using a large granite mortar and pestle. No cute little marble sets for this!

You can of course just pound everything by hand in a mortar and pestle, as that is the traditional way. I have provided instructions for this also, but know that it will take some muscles, but most importantly, patience!

What about a food processor or a blender?

A blender is not ideal because in order for it to work well you need to make a LOT of paste, AND you need to add extra liquid. Using this paste in recipes will then be problematic due to all the extra liquid, and in some recipes it simply will not work.

A food processor is also not ideal because not only do you have to make a lot again to make it work properly, but it will never get the paste as fine as it needs to be. Your herbs will still be in small pieces, and your curry will not have the right flavour or texture.

Storage

Any Thai curry paste will last in the fridge in an airtight container for several days, BUT unless I have immediate plans to use it in the next few days, I always freeze my curry paste to preserve the flavours.

Freeze in a freezer bag, in portions so it's easy to use, and removing as much air from it as possible. You can also freeze in mason jars.

Ways to Use Red Curry Paste (beside making a curry!)

Here's a basic Thai red curry recipe to get you started, but there are so many other Thai dishes that use red curry pastes. Check out this post on 5 different ways to use Thai curry pastes.

Other curry pastes you can make

Now that you've made a red curry paste, the good news is that all our other curry pastes will follow the same process, just with different ingredients! Next time, try this homemade Thai green curry paste which will be way more vibrant green than any store-bought version thanks to the added Thai basil. Or if you love the aroma or warm spices try making yellow curry paste or massaman curry paste!

Also explore my library of Thai curry recipes here for some more inspirations.

Mother-in-Law's Chinese Tomato Beef Stir Fry

May 18, 2023 by Pailin Chongchitnant 13 Comments

Tomato beef stir fry is a nostalgic dish for many Cantonese kids, my husband included. It's a popular dish in Chinese cuisine (specifically Cantonese), but kids in particular LOVE it!

With tender beef slices and a sweet tomato sauce, it's easy to see why. It's an weeknight-friendly dish with simple ingredients that comes together in 30 minutes. It's no wonder this was a regular for my mother-in-law who was cooking for 5-8 people every day!

a plate of tomato beef stir fry with green onions on top — Chinese Tomato Beef Stir Fry

My mother-in-law (whom I call Aunty Jenny) is not one to have written recipes, so I had to do primary research and watch her make it. I was delighted to able to recreate a dish that Craig said tastes exactly as he remembers it!

What is Tomato Beef Stir Fry?

In Cantonese this dish is called faan ke ngao yok faan (see how this is pronounced in the video). Faan ke is tomatoes, ngao yok is beef, and faan is rice! A simple stir fry of beef slices and fresh tomatoes in a sweet and tangy sauce served over rice.

In Hong Kong this is a dish you can commonly buy as a cheap takeout meal. For home cooks, it is a popular dish amongst parents because kids just adore this dish...likely because of the ketchup!

Ingredients

The ingredients for beef and tomato stir fry are simple and basic. You don't even need to go to an Asian grocery store to buy anything!

Beef Marinade

Flank steak. Flank steak sliced into thin strips is what my MIL has always used, but she has also made it with pre-sliced hot pot beef (you can see her cook with this beef in the intro of the video). You can use another cut of beef that is not too tough, so anything you'd grill on a BBQ wouldwork. Ground beef is another common variation that is even easier since you don't have to slice it!
Oyster sauce, see my guide to choosing a good oyster sauce.
Soy sauce, see my guide to different types of soy sauce.
Garlic powder, or substitute grated garlic
Ginger powder, or substitute grated fresh ginger
Ground black pepper or white pepper
Baking soda. Adding baking soda to beef is the Chinese restaurants' secret to tender beef in stir fries. The high pH of baking soda prevents the beef from tightening up completely when cooked, which means less liquid is squeezed out and the muscle fibers remain more loose. This means tender and juicy beef without having to splurge on premium cuts.

The Sauce

Ketchup. You may not expect to see ketchup in a Chinese recipe, but the use of ketchup has entered many Asian cuisines! In Thailand we also use ketchup in a few dishes (but never pad thai!) such as this "Macaroni" Stir Fry and American Fried Rice!
Granulated sugar or brown sugar
Salt
Cornstarch

Tip: My mother-in-law made this dish as a very busy cook who had to feed a crowd every night, so she kept it simple. But to make it a little more complex you can also add Chinese shaoxing wine and/or toasted sesame oil if you like these flavours. You can add them either to the sauce or to the beef marinade.

The Stir Fry

Garlic, chopped
Shallots or onion, chopped
Fresh ginger, julienned
Fresh tomatoes, roma tomatoes are preferred because they are the least watery and are not too acidic.
Green onions, white and green part separated and chopped
Jasmine rice for serving
Fried eggs for serving, optional. Aunty Jenny always paired this dish with fried eggs. She liked scrambled eggs but everyone else loved them fried with the yolk still runny.

How to Make Chinese Beef Tomato Stir-Fry

This is a pretty simple dish, but the cooking goes fast! So if this is your first time, I recommend watching the video tutorial to ensure that you go in with a good idea of what needs to happen and in what order.

process shots for tomato beef stir fry steps 1-4

Divide the flank steak ALONG the grain lines into pieces about 2-3 inches wide. Slice each piece AGAINST the grain into thin slices, about ⅛-inch thick. A partially frozen steak will make this job easier.
Dissolve the baking soda in water until fully dissolved.
Add the baking soda solution to the beef and mix well to ensure all the pieces are coated.
Add the oyster sauce, soy sauce, garlic powder, ginger powder and black pepper to the beef and mix well. Let sit for at least 5 minutes.

process shots for tomato beef stir fry steps 5-8

Make the sauce: In a small bowl combine the cornstarch and the water and stir until there are no more lumps. Combine the slurry with the ketchup, sugar and salt.
Stir the sauce until well combined. Note: Typically, cornstarch slurry is added at the end, a little at a time just until the sauce is thickened to the right consistency. But if you measure your ingredients, the amount of starch needed will be pretty consistent, so you can simplify by adding it directly to the sauce.
If serving with fried eggs, cook them to whatever doneness you prefer.
Tip: If you’re frying eggs in the same wok as the stir fry, fry them first so you don’t have to clean the wok in between. If you’re frying them in a separate pan, you can do them at the end so they’re still hot for serving.
Heat a wok or a large nonstick skillet on high heat until hot (or as hot as your nonstick can handle). Add just enough oil to coat the bottom, then add the beef and spread it out into a single layer as much as possible. Let it cook without moving it until browned and about halfway cooked.

process shots for tomato beef stir fry steps 9-12

Once browned, toss until the beef is about 90% done. Remove from the pan.
In the same pan on medium-high heat, add a little more oil, then add the garlic, shallots and ginger and saute until aromatic and the garlic starts to turn golden.
Add the tomatoes and toss just until the exterior starts to soften; about 30 seconds. If using especially ripe tomatoes, this will take a shorter time, so pay attention!
Turn the heat up to high, then add the beef, the white part of green onions, and all the sauce and toss just until the sauce is bubbling; another 30 seconds or so.

process shots for tomato beef stir fry steps 13-14

Once the sauce is bubbling and the tomatoes are soft but still holding shape, turn off the heat and add in most of the green onions.
Plate and top with the rest of the green onions. Cook the eggs now if you haven’t done so. Serve with jasmine rice and enjoy!

Tips for Success

I recommend watching the video tutorial first if you have never cooked this before. This dish goes fast, so you need to know what's happening and in what order, and the video will really help with that. In the video I show the cooking in real time so you can see how fast it goes!

When searing the beef, do not cook it well-done. The beef will cook more when you put it back in at the end.
Don't add too much liquid. When you're done stir frying, you may feel like there isn't enough sauce and you might be tempted to add a splash of water. But as the dish sits the tomato juices will continue to come out and create more sauce, so keep that in mind before you add anything!
If you're going to eyeball ingredient amounts, leave the cornstarch slurry for the end. In this recipe I am able to mix the starch right into the sauce because I measure all ingredients and I know exactly how much starch is needed to thicken the sauce. So if you love to cook intuitively and eyeball ingredients, make the starch slurry but leave it until the end so you can add only as much as required to get the right sauce thickness.

FAQ

Can this dish be made in advance?

The dish is best eaten fresh; however the leftovers do keep pretty well. The tomatoes may be a little more mushy than ideal after it's been stored, but the flavour will all still be good. Be careful not to overheat the leftovers to avoid overcooking the beef and tomatoes.

Can I use chicken or pork instead?

If you don't eat beef, you can use another meat and there is no need to change any of the methods or ingredients. I would cut chicken bigger however; ½-inch thick pieces is good. If using pork, use pork shoulder and cut into thin slices just like the beef.

Other Chinese Recipes You Might Like

A great side dish to the tomato beef stir fry is this simple gai lan oyster sauce stir fry.

If you love tomatoey dishes, you must also check out this Chinese tomato egg stir fry. It's even simpler and easier than the beef version.

Aunty Jenny also makes these amazing braised chicken wings with lots of soft sweet onions. But her signature dish might actually be these dim sum turnip cakes (lo bak go) which are the best I've ever had anywhere.

Khao Soi: Thai Curry Noodle Soup

May 12, 2023 by Pailin Chongchitnant 33 Comments

Regional Thai food isn't very well known, but khao soi ข้าวซอย, with egg noodles in an aromatic curry broth is an exception. Because Northern Thailand is such a popular tourist destination, this Northern Thai curry noodle soup has become popular amongst foreigners.

a bowl of khao soi with chicken drumsticks with condiments on the side.

What is Khao Soi and Where Did it Come From?

Khao soi ข้าวซอย is a northern Thai noodle soup that uses wheat-based egg noodles and is served in a coconut milk curry broth. It's typically made with chicken or beef, and the bowl is topped with crispy deep fried noodles. Although it is sometimes called "Chiang Mai Noodles" in the West, it is not unique to, nor originated from, Chiang Mai.

Khao means rice and soi means to julienne. It's an interesting name because there is no rice involved in the process. Some say this is because the dish used to use rice noodles made by julienning sheets of dough. Others say khao is short for khao salee which means wheat. Yet some think that the word came from a similar Burmese dish called ohn no khao swe, which I think is more likely because the two dishes are really quite similar.

The exact origin of khao soi is debated, but the prevalent theory seems to be that it came into northern Thailand via Chinese-Muslim immigrants from the Yunnan region, which is why khao soi is not usually made with pork; despite the fact that pork is the most common meat in Thailand.

The Yunnanese, or jeen haw in Thai, would've had to travel through Myanmar in order to get to Northern Thailand, so it is possible that they encountered ohn no khao swe there and brought it with them to Thailand, hence the similarity of the two dishes.

Khao soi in Thailand can vary significantly. This is because after khao soi arrived in Thailand, in whatever form that was originally, Thai people in various places started to modify the dish to suit their own palate. So when you're in Northern Thailand, don't just try one khao soi and think you've "been there done that!"

For example, in northern Thailand you can find something called "Yunnanese khao soi" that bares almost no resemblance to this recipe - the broth has no coconut milk, and the noodles are big fat rice noodles. Aside from the fact that they're both noodles in soup, and a few common ingredients...there is very little else alike. This is possibly as close to the "original" khao soi as it gets.

Ingredients and Notes

Here are all the ingredients and important notes about them. For amounts, see the full recipe card below. There are a number of components to khao soi: the curry paste, the curry, the crispy noodles, and the condiments. Sounds like a lot but many of them are quite simple!

Curry Paste Ingredients

Unfortunately you can't buy store-bought curry paste for khao soi (at least not that I've seen). But the ingredient list for the curry paste isn't long.

Dried chilies. Khao soi is not typically very spicy, so I stick with milder dried chilies such as guajillo or puya. If using spicier chilies, remove all of the seeds and pith to reduce the heat.
Coarse salt, the coarseness of the salt will add friction and helps the curry paste grind more easily.
Ginger, scrub or scrape any loose bits of skin off and trim the woody ends, but there is no need to peel everything off.
Fresh turmeric, wash it well and there is no need to peel it. You can substitute ground turmeric, but I do prefer the flavour of fresh turmeric.
Shallots
Coriander seeds
Black cardamom, this is the spice that will make this curry truly unique. It is not used in all variations of khao soi, but I think it does make it stand out from other kinds of Thai curries. Black cardamom (tsaoko) has an aroma that reminds me of leather, smoke, peaty scotch, and menthol. You can find it at Chinese or Indian grocery stores. If you can't find it, you can try using green cardamom, which is NOT similar, but it'll still taste good and it'll be better than nothing.

Noodle Soup Ingredients

Coconut milk, read about how to choose good coconut milk here.
Chicken drumsticks or drumettes. Drumsticks are the most common in Thailand as the bones make the broth rich and flavourful. If you're short on time, use drumettes and they will cook in half the time of drumsticks. You can substitute boneless chicken with some caveats; see more on this in the FAQ below.
Soy sauce. It might surprise you to see soy sauce used in a Thai curry, but that's because this is a dish of Chinese Muslim origin! See more on the history of khao soi above.
Fish sauce. Optional, I use fish sauce to do my final seasoning adjustment because I like the flavour, but you can also just use more salt or soy sauce.
Palm sugar, finely chopped. But brown or granulated is fine also.
Wheat-based egg noodles, also known as wonton noodles, can be bought fresh in the refrigerated section at Asian markets. Most commonly khao soi uses flat noodles, but sometimes round ones are used, so whatever you prefer is fine. Some of these noodles will be used for frying as crispy noodles on top.
Chopped cilantro for garnish, optional (not pictured).

Condiments for Khao Soi

These four condiments are iconic, and khao soi is not complete if served without them! However, if you don't eat spicy, you can skip the fried chili flakes.

Lime wedges for a little acidity to help brighten the flavour of the broth.
Chopped shallots, or red onion for some freshness. I personally prefer red onions as they are sweeter and less pungent, but shallots are also fine.
Pickled mustard greens. These really make a difference! They are tart and crunchy and help counter the richness of the broth, a component that's very important in Thai cuisine (more on this below). You can buy pickled mustard greens at many Asian grocery stores, just make sure they are a product of Thailand. You can substitute another crunchy sour pickle though such as pickled carrots or cauliflower.
Fried chili flakes. This is optional for those who want to add some heat to their bowl, and it's made simply by sauteing some chili flakes in oil until dark and smokey.

KHAO SOI SHORTCUT: If you don't have time for a homemade curry paste, in my book SABAI: 100 Weeknight Thai Recipes, I have a "cheat" version that uses modified store-bought red curry paste. Doesn't taste the same, but it'll do in a pinch.

How to Make Khao Soi Step-By-Step

Here's a bird's eye view of the process. Since all the components can be made in advance, I recommend you spread the work out over two days to make it easier. See more on advance prep below. Also if this is your first time, I highly recommend watching the video tutorial to ensure success.

For khao soi curry paste

Process shots for making khao soi steps 1-4

Remove the seeds from the black cardamom pods and place the seeds into a medium dry skillet along with the coriander seeds. Toast over medium high heat, moving them constantly, until the coriander seeds darken slightly. Set aside.
In the same skillet over high heat, place the ginger and turmeric slices down and let them sear until they're slightly charred. Then flip and char the other side and remove from the pan.
In the same skillet, add the shallots and let them char; stirring them around to char them more evenly. Remove from the pan.
Cut the chilies into chunks and pour out most of the seeds.

Process shots for making khao soi steps 5-8

In a coffee/spice grinder, grind the chilies, black cardamom and coriander seeds into a powder, remove and set aside.
In a heavy-duty mortar and pestle, pound the ginger and turmeric into a fine paste. (*You can also double the recipe to get more volume and use an immersion blender, as shown in my red curry paste recipe.)
Add the shallots and the coarse salt and pound; and once it starts to get wet and slippery, add some of the ground spices to help absorb moisture and add friction.
Pound into a fine paste, then add any remaining dried spices and pound to mix.

For khao soi broth

Process shots for making khao soi steps 9-12

Add ½ cup (120 ml) of the coconut milk and bring to a boil over medium heat. Add the curry paste and stir for a few minutes until the mixture is very thick and coconut oil starts to sizzle around the edges of the paste.
Add the remaining coconut milk and stir to dissolve the paste. Then add water, soy sauce, black soy sauce, and sugar.
Add the chicken drumsticks and bring to a simmer. Simmer gently for 40 minutes or until the drumsticks are fork tender. (Now's a good time to prep condiments and fry the noodles.)
Taste and adjust seasoning, adding more fish sauce if it needs a little more salt.

Process shots for making khao soi steps 13-16

For crispy noodles: Cut the noodles for frying to about 4 inches, then fry them in a 350°F oil, pressing them down to keep them submerged. Once they are golden brown and the bubbling has almost completely stopped, remove from the oil and drain on a paper towel.
When ready to eat: Boil the noodles until they are fully cooked - timing will vary between brands and noodle sizes. Mine take 3 minutes. Drain and divide into serving bowls.
Place 1 or 2 drumsticks into the bowl and ladle the curry on top.
Serve immediately with the condiments.

For The Fried Chili Flakes (optional)

Of the 4 khao soi condiments, this is the only one that needs to be prepped beyond chopping, but it's a snap. It is also optional and only needed if you want to let your guests to make it spicier.

Process shots for making fried chili flakes, steps 1-2

Add the chili flakes and oil to a small pot or skillet - you can make as much as you want here, it keeps indefinitely in the fridge. Then add just enough oil so that the chili flakes look like wet sand.
Turn the heat on medium low and keep stirring until the chilies start to darken and smell smoky. Transfer into a small bowl immediately to stop the cooking.

"Gae Lien" - The Importance of The Condiments

I admit that on my laziest of days I have had khao soi without the condiments, BUT... it's also not as good. The condiments serve a purpose that we call gae lien, a very important concept in Thai cuisine.

Gae lien can be loosely translated as "to counter the richness." Thai cuisine places great importance in having well balanced flavours in a meal, so when we serve something that is rich and fatty, we always make sure there's something tart, light and crunchy to "counter the richness," and prevent things from becoming cloying and reducing your appetite.

This is why we usually include salads or dip platters in a multi-dish meal, as I explained in this video. But since khao soi is meant to be a meal in itself, the pickled mustard greens, shallots, and lime are necessary for gae lien.

Advance Prep Tips

There are several components to khao soi, so unless you're doing this as a weekend project, I suggest you break the work up over a couple of days. Here are the things you can do ahead of time and how to store them.

Make the curry paste in advance. If you do one thing in advance, this should be it. Make the curry paste, and then if you'll be cooking the curry in the next day or two, keep it refrigerated. Beyond that amount of time, you should freeze the curry paste. It can be frozen for a few months so you can make a big batch and freeze the remainder.
Make the curry broth in advance. The broth will keep well in the fridge for up to a week. You can even freeze it in smaller portions if you want to save it for a rainy day. It will actually taste better once it's had time to sit.
Fry the noodles in advance. The noodles can be fried and kept in an airtight container for up to a week. If you're frying them a few days ahead, fry them until all the bubbles are completely gone to make sure there is no moisture left in them. This will ensure they stay crispy for a long time.
Prep the condiments. Getting the condiments together is the kind of fiddly thing that I hate dealing with on the day I'm busy serving guests. So I prep the condiments the day before and put them in little bowls/ramekins, put them on a plate, then wrap the whole thing and refrigerate. Then you just bring the whole plate out when ready to serve.

Frequently Asked Questions

Can I make this recipe using boneless chicken?

Yes. I recommend you to use dark meat, cut into chunky pieces, then let them braise in the broth until they are fork tender. I would then use unsalted or low sodium chicken stock instead of water to make up for the lack of bones. I don't recommend using chicken breast for this.

How can I make khao soi using other kinds of meat?

You can substitute the chicken with any other meats that can be braised. Stew-friendly beef cuts such as beef shank or chuck would work, cut in smaller pieces, but you will need to extend the cooking time accordingly. You can also use pork butt, though khao soi pork is less common in Thailand.

Can I make a vegan khao soi?

Yes. I would substitute the water with a good vegetable stock, then use mushrooms of your choice and tofu and simmer for 15-20 minutes. Frozen tofu would be excellent in this as it can absorb more flavour.

Ultimate Thai BBQ Chicken (Gai Yang)

May 8, 2023 by Pailin Chongchitnant 26 Comments

When it comes to Thai barbecue, there is no dish more iconic than gai yang. This is one of the most popular street foods in Thailand. Here in Canada, it's become my go-to chicken recipe for summer BBQ because it's easy, can be made in advance, and is a guaranteed success for any crowd. The marinade is awesome, but the nam jim jeaw dipping sauce will take it to the next level.

To complete the meal, serve with sticky rice and green papaya salad (som tam).

a plate of grilled chicken thighs with lime wedges on the side and a bowl of dipping sauce.

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. Thank you!

What is Gai Yang?

Gai yang literally means, "grilled chicken." So by definition it can be any kind of chicken on the grill. And while indeed there are different types of Thai grilled chicken, such as this one smothered in coconut milk and curry paste, when you say "gai yang" in Thailand, this classic version is the one people think of.

The marinade is a standard combination of basic Thai pantry staples, but the flavour it delivers is pretty unreal. The umami of fish sauce, soy sauce, and subtle infusion of lemongrass and coriander seeds...creates one of the most popular dishes in Thai cuisine.

Tip: You can vary the herbs a bit. Some people skip the coriander seeds, others skip the lemongrass, some add coriander roots (cilantro roots). But do keep the garlic, pepper, and the ratio of all the soy sauce, fish sauce and sugar the same.

Ingredients and Notes

Here are all the ingredients you need and important notes about them. For amounts, see the recipe card below. In Thailand, gai yang is usually made with whole chickens, but Thai chickens are also much smaller so it's much easier to grill and manage in general. Here, I like to grill them in parts, but I buy different parts that would almost make up a whole chicken, minus the wings!

The Chicken

If you're a dark meat lover, you can also use 8 chicken thighs instead.

1 whole bone-in, skin-on chicken breast, that's TWO sides of the breast on the rib cage
2 chicken legs, bone-in, skin-on (an equivalent of 2 drumsticks and 2 thighs)

The Marinade:

White peppercorns, black pepper is fine too.
Toasted coriander seeds
Lemongrass, bottom half only, thinly sliced
Garlic
Soy sauce, I use Thai soy sauce but any soy sauce you have will do.
Fish sauce
Thai black soy sauce or dark soy sauce. Confused by types of soy sauces? See my video about various Thai soy sauces here.
Sugar
Neutral oil

The Dipping Sauce - Nam Jim Jaew

Nam jim jeaw is a tart, spicy dipping sauce that goes with all of our barbecue meats. The sharp flavours cut the richness of grilled meats. If you are serving kids, or someone who doesn't eat spicy, you can also serve it with Thai sweet chili sauce, also known as nam jim gai which literally means dipping sauce for chicken!

Tamarind paste, if buying store bought tamarind, it comes in a jar or tub and is often labeled as "tamarind concentrate." Be sure to use a product of Thailand of Vietnam; do not use Indian tamarind paste. You can also make your own tamarind paste from pulp, which yields a much better product and is what I do.
Palm sugar, or substitute equal amount of light brown sugar
Fish sauce
Lime juice
Chili flakes, to taste
Shallots, finely chopped
Green onion, chopped
Cilantro, chopped
Toasted rice powder. This is made simply by toasting raw rice (glutinous rice or jasmine rice) until dark brown then grind into a powder in a mortar and pestle of coffee grinder. Instructions included in the recipe.

How to Make Thai BBQ Chicken

If this is your first time making this chicken dish, be sure to check out the video tutorial first to ensure success!

Grind white peppercorns and coriander seeds into a powder using a mortar and pestle or a coffee grinder. Add lemongrass and garlic and pound into a fine paste. Transfer into a bowl and add all remaining marinade ingredients; stir to dissolve the sugar.
Split the breasts in half so you have two split, bone-in breasts (see technique in the video) and separate the dums from the thighs. Trim off excess skin from the thighs, if any.
Add chicken pieces to a zip-top bag or a casserole dish and pour the marinade over, making sure all the pieces are well coated. Press out as much air as possible and marinade for at least 2 hours or overnight, stir the chicken or flip the bag half way through to ensure even marinating.

How to make nam jim jeaw dipping sauce:

Make the toasted rice powder by adding raw jasmine or glutinous rice into a dry skillet, then toast over high heat, stirring constantly, until the grains are dark brown. Remove from heat and pour the rice onto a plate to cool slightly. Once cool, grind in a coffee grinder or mortar and pestle into a powder.
Combine the tamarind, fish sauce, lime juice and palm sugar; stir until the sugar is dissolved (it will really help to make sure your sugar is very finely chopped prior to mixing).
Add the chili flakes and shallots. Close to serving time, stir in the green onions, cilantro and toasted rice powder.

To grill the chicken:

About 45 minutes before cooking, pull the chicken out to room temperature so they're not too cold.
Preheat the grill on medium heat, then place the chicken on the grill, skin-side up. Tip: If your grill has hot spots and cool spots, place the chicken on the cool spots to prevent the skin from burning, and you can move them to the hot spots later if more skin charring is desired.
Turn the heat down to low or medium-low and cook with the lid closed, flipping every 5 minutes, until done, about 18-30 minutes depending on the size of the pieces. If you've got large pieces of chicken, keep the BBQ temperature between 275°F - 300°F so the outside doesn't burn too quickly.
To check doneness, I highly recommend a good meat thermometer. Cook the chicken breast until the internal temperature reaches 160 °F or 72°C, and cook chicken drums and thighs until internal temp of 175°F (80°C).

Thai Recipes to Go with BBQ Chicken

You're going to need some sides to go with this juicy Thai chicken. I recommend sticking with the classic pairings below for the "authentic" Thai barbecue experience!

a plate of green papaya salad with a wedge of lime and chilies on the side. — Green papaya salad is a classic pairing with Thai BBQ chicken.

Sticky rice. This is a must-have carb with any Thai BBQ. There are many different ways to cook sticky rice, but this method is my current favourite.
Green papaya salad (som tam). The crunchy, tart salad will cut the grease of any barbecue. No green papaya? Substitute shredded cabbage and carrots, or make this corn and cucumber version.
Laab. Laab is gai yang's best buddy as they're often found together on the same table. Try the classic laab with ground pork, or make a more modern version with my salmon laab.

FAQ

Can boneless chicken thighs be used instead?

Yes! Absolutely. For a quick weeknight meal, you can use boneless chicken thighs. You can reduce marinating time to 30-60 minutes because they're so thin, and also reduce cooking time accordingly.

Can boneless skinless chicken breast be used instead?

In theory, yes, but they will dry out quickly and easily and I don't recommend it.

How can I make Thai barbecue chicken without a grill.

You can also bake the chicken. Bake the chicken at 400°F/200°C (375°C/190°C on convection). Once the skin dries, after about 20 minutes, take it out and brush the skin with oil to give it some shine. Check chicken breast at 30 minutes, and check thighs/drums at 40 minutes.

How to Cook Rice Noodles Properly (No mush, no clumps!)

May 5, 2023 by Pailin Chongchitnant 16 Comments

Maybe this has happened to you, you try to cook pad thai, and the noodles are soggy and clumpy. Or you try to cook pad see ew using fresh rice noodles, and they end up broken into bits. Or at the Asian supermarket your eyes glaze over at all the noodle options because you have no idea what to choose. Sounds familiar?

In this post I’m going to give you everything you need to know about all the different kinds of rice noodles used in Thai cooking, including how to cook them properly so you'll have perfectly cooked noodles every time.

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VIDEO: Rice Noodles Explained

Everything discussed in this article is covered in this explainer video below. It really helps to see in action how to properly cook rice noodles!

But first, what are rice noodles anyway?

When it comes to dried rice noodles, the various types are all made from the same two ingredients: rice flour and water. Fresh rice noodles, however, have other starches and additives mixed in to make them sturdier and last longer.

ingredients for dry rice noodles and fresh rice noodles — Top: Ingredients for dry rice noodles. Bottom: Ingredients for fresh rice noodles.

Unlike pasta or wheat noodles, rice noodles are gluten free and are not chewy. They are quite tender, which also makes them harder to work with because they can go from cooked to mush much more quickly. (Al dente is not a thing we aim for in rice noodles; that's just called undercooked 😂.)

Different Types of Rice Noodles:

Despite the many options at the store, rice noodles can be divided simply into two major categories: Fresh and dry.

Dry Rice Noodles

Dry rice noodles are made from ground up rice (a.k.a. rice flour) and water. The mixture can be steamed into a big sheet, dried, and cut into "rice sticks," or they can be extruded into round noodles. To see a Thai rice noodle factory in action, check out my short documentary here!

As there are different types of pasta, there different types of dry rice noodles:

a grid of rice vermicelli in package and out of package, and small size rice noodles in package and out of package — Top: Thai rice vermicelli. Bottom: Small size rice noodles

Thai Rice vermicelli or Sen Mee in Thai. These thread-thin rice noodles and are the smallest ones and they can be used in soups or stir fries, like this pad see ew vermicelli. These are not this is not to be confused with Vietnamese rice vermicelli which are very different and are discussed below.
Size small (2 mm wide) or sen lek. These are my preference for Southeast Asian noodle soups such as Vietnamese pho and Thai boat noodles, but you can also stir fry them.

a grid of rice noodles size medium in package and out of package, and large size rice noodles in package and out of package — Top: Medium size rice noodles. Bottom: Large size rice noodles.

Size medium (3 mm wide) is what we use as pad thai noodles and indeed in Thai we call them sen pad thai. They can also be used in noodle soups.
Size large (4 mm wide) isn’t actually a size that exists in Thailand and so it might be for export only, but some people use these for pad thai. These are too large for noodle soups and I recommend using these only in stir fries.

a gred of thick rice noodles in package, out of package, and fresh rice noodles — Top: Extra Large size (aka "thick") rice noodles. Bottom: Cooked fresh rice noodles

Size extra large (9 mm wide) or sen yai, which also doesn’t exist in Thailand in dried form because these are made to be a shelf stable version of fresh rice noodles (pictured at the bottom) that you associate with pad see ew, rad na, and drunken noodles. These are best used in stir fries.
Vietnamese rice vermicelli or sen kanom jeen. Despite the similar name to the one above, it's an entirely different type of noodle. Vietnamese rice vermicelli are thick and round, similar to spaghetti. They are cooked by boiling in hot water just like pasta (timing varies depending on the size) then rinsed in cold water to remove excess starch. They are a little different in that they are not served hot but there are many things you can do with them! You can make a cold rice noodle salad, a healthy lettuce wrap, or make kanom jeen which is basically the Thai version of pasta!

Vietnamese rice vermicelli of *kanom jeen* in Thai are much bigger than Thai rice vermicelli.

*Glass noodles, bean threads, or cellophane noodles are often misunderstood to be a type of rice noodles. The Thai/Chinese ones are actually made from mung bean starch, and the Korean ones are made from sweet potato starch.

Fresh Rice Noodles

Fresh rice noodles are found in the refrigerated section at Asian grocery stores, usually next to all the tofu. There are two main types:

Cooked fresh rice noodles (ho fun)

These are the tender noodles with a slightly chewy texture that has gained a cult following for dishes like pad see ew. In Cantonese these are called “ho fun”. They are made mostly from rice flour but often have other starched such as tapioca starch mixed in.

This is a fresh, fully-cooked product that simply needs to be tossed with seasonings, meat and veggies. It's highly perishable which means they are usually made locally, so what you get from city to city is going to vary a lot in size and texture.

These can actually be made at home, check out my video tutorial for making your own fresh rice noodles!

Preparing Fresh Rice Noodles for Cooking:

Before cooking them, you’ll want to peel apart the noodles. But cold noodles are often stuck together and are impossible to peel apart without breaking. If that's the case, separate them into chunks best you can, spread them out on a plate and microwave them for about a minute.

Take them out, see if any noodles are hot and soft enough to be peeled apart and peel them and set them aside. Return the hard noodles into the microwave for another minute, and repeat this until all the noodles can be separated. It usually takes me 3-4 minutes of microwaving for 1 lb of noodles.

Raw fresh rice noodles

Bag of raw fresh rice pad thai noodles and the noodles being pulled out of the bag. — Raw fresh rice noodles sold in vacuum sealed bags in the fridge.

You may also see vacuum packed bags of rice noodles in the fridge that look very similar to the dried noodles. You can think of these as semi-dried version of the Small and Medium size dried noodles above. This type of noodles is what most restaurants use because they do not need to be rehydrated before using.

Choosing the Right Noodles for the Job

Best Noodles for Soups

For noodle soups you want to go small. Anything from the vermicelli to the medium size is fine. This is because rice noodles have no flavour whatsoever, so all the flavour will comes from the broth. With small noodles there’s a lot of surface area for the broth to cling to. If you go too big, in each mouthful it’s going to feel like too much bland noodles and not enough broth flavour.

Fresh wide noodles (ho fun noodles) are the exception because fresh noodles are more tender and are less dense than the dried version, they can work fine in soups IF they’re not made too thick.

In Thailand, we actually have two types of fresh wide noodles: One for soups, which is thinner and more delicate, and one for stir fries, which are thicker and sturdier so they’re less likely to break in the wok!

Best Rice Noodles for Stir Frying

The good news is that any of these are good for stir fries and it really comes down to your preference for which type of texture.

How to cook rice noodles without making them soggy, clumpy, or broken.

Cooking rice noodles is not actually hard, but most people misunderstand how they need to be treated.The #1 reason why your rice noodle stir fries are a soggy mess is that you’re cooking them before cooking them.

What I mean is that people often boil the noodles and cook them to perfection, and THEN they put them into the pan. But when you stir fry, there is a lot of liquid that comes from sauce, the meat, and the veggies. It doesn’t take much for rice noodles to over cook, so if they go into the pan already cooked, then they’ll very likely end up overcooked by the end.

Note that this isn’t an issue with egg noodles because they don’t overcook nearly as quickly, and in fact, you want egg noodles to be fully cooked before you stir fry them.

1. Do not boil dried noodles. Soak them.

All dried noodles simply need to be soaked until fully rehydrated before being stir fried or blanched for noodle soups.

The reason we want to soak rather than boil is because rice noodles overcook very easily. Soaking allows the noodles to hydrate evenly, and then the heat from the pan is cooking the noodles using the water that’s already IN the noodles. This results in even cooking inside out, and a very low chance of over cooking.

Soak them in room temperature water using the following timing as a guide, keeping in mind that they vary between brands.

Rice vermicelli: 5-15 minutes, depending on the brand. Wai wai brand is smaller and takes only 5 minutes, Erawant takes up to 15 minutes.
Small size: 20-30 minutes.
Medium size: 50-60 minutes
Large size: 90 minutes to 2 hours
The XL size is a bit of an exception because they’re usually used as a substitute for fresh rice noodles: use hot off the boil water and soak them for 15 mins, then drain and rinse under cold water. These are gonna be partially cooked by this point, and are ready to go into the pan.

How do You Know When Noodles Have Soaked Enough?

Pick the noodles up and they should droop completely, not resisting gravity. If they’re still trying to hold their original shape, they’re not ready.

soaked rice noodles being lifted up from a bowl — Fully soaked rice noodles should droop completely when lifted and do not hold on to their original shape at all.

2. For stir fries, add soaked noodles directly into the pan.

Once soaked, noodles are ready to go into the pan. Generally they will need a little extra liquid, but how much depends on how much liquid is already in the sauce, how crowded your pan is, how high your heat is, etc.

So I recommend following a trusted recipe amounts before winging it so you add the right amount of liquid for the dish. And when in doubt, add less water, then taste and add more as needed.

3. Push, flip and toss. Don't stir.

Noodles break because your spatula cut them into bits while you're stirring. Once you add noodles into the pan, especially delicate fresh cooked rice noodles, don't use a spatula and haphazardly stir them which can cause the edge of the spatula to cut the noodles. Use a flipping motion or push the noodles from the edges inward. Watch my video demo to see this technique in action!

4. Use a wooden spatula.

Metal wok spatulas are like blades to these noodles, and they can easily chop your noodles without you realizing it!

5. Use a nonstick pan or a well-seasoned wok.

Whatever pan of your choice, the surface should be nonstick because rice noodles, especially fresh ones, are notorious for sticking. And if you’re having to scrape them off, that’s one sure way to get broken noodles.

6. Don’t crowd the pan

Crowding the pan is all sorts of bad news, but when it comes to noodles, this is likely the most common reason people end up with soggy and mushy noodles. Crowding traps moisture, and this moisture steams the noodles and you're basically boiling them, which causes the noodles to overcook. Overcooked noodles are too soft...too soft noodles break into bits.

This is why I stress so much that you should only cook pad thai in batches of 2 servings, and the most delicate fresh noodles should be cooked ONE portion at a time. There is a reason why street vendors cook them one order at a time!

On a related note, you should always use high heat when stir frying noodles to maximize liquid evaporation and prevent excess moisture in the pan.

7. For soups, blanch soaked noodles for just a few seconds

While stir fried noodles get a little extra liquid from the stir fry sauce, noodles for soups are going to be sitting in a bowl of hot broth. This means that they should go into the bowls still a little al dente, and the heat of the broth will cook them through.

To get al dente noodles, blanch them in boiling water for just a few seconds: rice vermicelli noodles take 3 seconds, size small take 5 seconds, and size medium take 8 seconds. Cooking time will vary between brands.

Pro Tips

#1: Emergency Noodle Soak

I use room temperature water as a default because it takes so long for them to over soak that I don’t even have to set a timer. But if you're short on time, warm water will make the soaking go faster. However, the warmer the water, the faster they over-soak, which results in too-soft noodles, so check them often.

If you totally forgot to soak but need the noodles NOW, there is an emergency solution. Use hot water, and I mean off-the-boil, and soak the large size for 4 minutes, the medium size for 3 minutes, and the small size for 2, and immediately drain and rinse them in cold water to stop the cooking. I wouldn’t risk this method with the vermicelli, but they don’t take long anyway.

#2: Do not trust package instructions on Asian products.

Not saying they’re always wrong, but they often are. The package instructions on Erawan brand noodles for sizes S, M and L all tell you to boil them for 6-8 minutes. You can probably guess that different sizes of noodles should not have the same cooking time! And I’ve seen many other Asian products with instructions that just don’t work, so I never assume they’re right.

#3: Soak noodles in advance

If you can plan ahead, soak the noodles, drain them, and keep them in an airtight container in the fridge. Make sure there is no pooling water in the container which will over soak the noodles at the bottom. I recommend putting them on a tea towel before storing them to dab off excess water. Soaked noodles will last in the fridge for up to 1 week.

Some Rice Noodle Recipes to Try

Now that you know everything there is to know about rice noodles, you're ready to get cooking! Try one of these popular classics!

Authentic Thai Pad See Ew Recipe

April 27, 2023 by Pailin Chongchitnant 65 Comments

Pad thai may have all the fame, but Thai food lovers know that pad see ew is where real noodle bliss is at. With almost 2 million views on YouTube, this pad see ew recipe is tried and true, and I promise it'll rival anything you've had at Thai restaurants! It's a quick and simple dish, but you need to know some tricks to achieve perfectly seasoned, not-broken rice noodles with that smokey wok char. Let's dive in!

Pad see ew, Thai stir fried fresh rice noodles with Chinese broccoli, served with its classic accompaniment, chili vinegar or *prik nam som.*

Watch The Video Tutorial

All my recipes come with video tutorial to ensure success. If you've never made pad see ew before, I highly recommend watching the video first as this dish goes fast, and you'll need to know exactly what to do once the heat is on!

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What is Pad See Ew?

In Thai, pad means to stir fry and see ew means soy sauce, so...soy sauce stir fry? The unspoken word is guay tiew or "noodles," so it's full name is guay tiew pad see ew. It's a popular Thai stir-fried noodles that you can find all over Thailand, but it has its roots in Chinese cuisine which came to Thailand with the millions of Chinese immigrants.

It's a homey dish of fresh rice noodles seasoned primarily with soy sauce, and stir fried in a hot wok along with slices of meat and Chinese broccoli. In Thailand, pad see ew is a quick solo lunch, so you often find it sold at food courts and by street vendors. They're kind of like the sandwiches of Thai cuisine!

Ingredients

Pad see ew ingredients are short and simple, but using the right noodles and the right sauces are key.

Fresh wide rice noodles. These tender rice noodles with a slight chew are what make dishes like pad see ew and drunken noodles (pad kee mao) so lovable. These are called sen yai in Thai, but here they are commonly called ho fun noodles (Cantonese). You can buy these at many Asian grocery stores in the refrigerated section, usually close to the tofu. If you can't find them, you can also make your own. Dried wide rice noodles also exist and can be used if necessary, but they are quite different and not as good as the fresh ones.
Protein of your choice, thinly sliced. This can be chicken, pork, beef, tofu, or seafood such as shrimp. In Thailand, pork is the most common.
Soy sauce for marinating the meat, omit if using shrimp or tofu which do not need to be marinated.
Vegetable oil or another neutral oil of your choice
Garlic, chopped
Eggs
Chinese broccoli, also known as gai lan. Choose smaller stalks if you can as they are more tender and are less likely to be bitter. If you cannot find gai lan, broccolini is a good substitute, or even broccoli. I don't suggest using bok choy as it is much more watery and lacks the crunchiness of gai lan stems.
Sugar. White sugar is fine, but brown sugar will also work.
Ground white pepper, to taste
Prik nam som, Thai-style chili vinegar that is a classic condiment that I highly recommend. Pad see ew is sweet and salty, and drizzling a little spicy vinegar really brightens the dish and makes a more balanced flavour. It is made simply by adding some sliced hot peppers of your choice to some white vinegar. Jalapenos, serranos or Thai chilies are all great options.

Pad See Ew Sauce

A good sauce it key to great pad see ew flavour, so I suggest measuring ingredients properly and not eyeballing this one! Here's a video where I go through all the different sauces used in Thai cuisine.

Left to right: black soy sauce, mushroom soy sauce (can be used as regular soy sauce), Golden Mountain Sauce, "thin" soy sauce (regular soy sauce), another brand of black soy sauce.

Oyster sauce. Check out my post for how to choose a good oyster sauce.
Soy sauce. Use Thai soy sauce if you can for the right flavour, but otherwise regular soy sauce such as kikkoman, or Chinese light soy sauce will also do.
Fish sauce. See this post on choosing a good fish sauce.
Golden Mountain Sauce. This is a type of Thai soy sauce with a flavour that is slightly richer than the Thai soy sauce. Maggi Seasoning would be a fine substitute, but you can also substitute an equal amount of soy sauce.
Thai black soy sauce or Chinese dark soy sauce. This gives pad see ew its characteristic dark brown colour. Black soy sauce isn't very salty, but it is used in small amounts to give a dark colour and slightly richer flavour.

How to Make Pad See Ew

If it's your first time, I highly recommend watching the video tutorial to ensure success. The cooking goes fast, so it's good to know exactly what you need to do before you turn the heat on.

Most important tip: Cook 1 portion of noodles at a time for maximum noodle char and prevent mushy, broken noodles. There's a reason street vendors do it this way! (All of the meat can be cooked in one batch.)

Stir the meat and soy sauce together well, then add a little bit of oil and stir to coat the meat. The oil will help the meat separate from each other more easily when you go to cook it.
Combine all sauce ingredients together and stir to mix.
Heat the oil in a well-seasoned wok or a large non-stick skillet over high heat. When hot, add all of the protein and toss just until the meat is done. Remove from pan and set aside. If there is meat juices left in the wok, wipe it with a paper towel.
From this step onward, I recommend cooking 1 portion at a time for best results. Add vegetable oil and garlic to the wok and sauté over medium high heat until the smallest bits of garlic starts to turn golden.
Add the egg and scramble briefly.
Add the Chinese broccoli and toss to coat it evenly in the oil, about 10–15 seconds.
Add 1 portion of the rice noodles (8oz/225g), 2 tablespoon + 1 teaspoon (35 ml) of the sauce mixture, and 2 teaspoon (10 ml) of sugar. Turn the heat up to high and toss to coat the noodles evenly in the sauce.
Spread the noodles out and let them sit without stirring for about 15-30 seconds until some of the noodles have charred. Flip the noodles and let them sit again to char the other side. You may flip the noodles again a couple more times to get more toasting if you wish.
Add 1 portion of the cooked protein back in, being careful not to add any meat juices that has accumulated in the bowl, and toss briefly to mix.
Plate the noodles, then quickly wipe the pan clean with paper towel and cook the next serving.

Common Problems and How to Avoid Them

After many years of teaching this recipe, I've noticed there are a few things that commonly trip people up. Read these carefully to avoid the same problem!

Broken noodles. You're likely stirring too aggressively. Fresh noodles are delicate, so you want to flip and toss rather than stir when possible.
Mushy noodles. You might be crowding the pan and trapping too much moisture, which overcooks the noodles. In the recipe I stress that you should cook one portion at a time, this is so that you have ample space to create charring on the noodles, but it also prevents trapping too much moisture under a pile of noodles. Remember these noodles are already fully cooked, so it doesn't take much additional moisture for them to become over cooked and mushy! You can get away with 2 portions if you have a large wok and a high BTU stove.
They don't taste right. Did you eyeball ingredients? Did you measure everything? Pad see ew is one of those dishes where the ratio between sauce and noodles is everything. So if you put too much noodles, they're going to taste bland. If you put too little, it's going to be overly salty.
Noodles stuck to the pan. Fresh rice noodles love to stick. Make sure your wok is well seasoned or use a nonstick pan.
There is no wok hei. Wok hei is that smoky wok flavour that many people consider a key ingredient of a good pad see ew. To get wok hei, you need a carbon steel wok on very high heat so the noodles can char and the oil can smoke. Not crowding the pan is also key. Sometimes, this just isn't possible to create given our home equipment, but I think it's still good without it!

How to Use Dry Rice Noodles Instead

a plate of pad see ew with bottles of soy sauce on the side — Pad see ew I made using dried rice noodles for the New York Times. Photo: Alana Paterson

If you don't have access to fresh rice noodles, it is possible to use the dried version. However, cooked dried rice noodles do not have the same texture as fresh, in the same way that cooked dried pasta is very different from fresh pasta. I much prefer fresh, but I'll happily eat the dried version if that's all there is.

Don't follow package instructions for cooking the noodles, those can be unreliable. Here's what o do:

Soak the noodles in hot off the boil water for 15 minutes, then drain and rinse under cold water. The noodles are now partially cooked and ready to go into the wok, and they will finish cooking in the wok.

When cooking, I suggest tasting the noodles when you think they're done, and if they're still a little too firm, add a splash of water and keep cooking for another minute.

Frequently Asked Questions

Can I substitute other noodles for pad see ew?

Yes! In Thailand we actually make pad see ew with a few different noodles. The other common one is made with rice vermicelli, so check out my vermicelli pad see ew recipe. In Southern Thailand I grew up eating pad see ew with egg noodles.
Some have asked if pad thai noodles can be used instead, and while it is not done in Thailand, you can certainly try. Follow the soaking instructions in my pad thai recipe, and you'll need to add about 2 tablespoon of water per portion when cooking.

Can I use chicken instead of beef?

Yes. I would recommend chicken thighs, cut into bite-sized pieces, but chicken breast will also work if that's what you prefer.

How can I make a vegetarian pad see ew?

You can use tofu instead of meat. Use firm or extra firm tofu and fry them first until golden to firm up the surface. Then add them to the noodles at the end. You can use vegetarian oyster sauce instead of oyster sauce (read more about vegetarian oyster sauce here) and substitute soy sauce for the fish sauce.

What's the best way to store and reheat leftovers?

Pad see ew, like all rice noodle dishes, does not keep well. So the best thing to do is to not make anymore than you can eat today. Reheated rice noodles never have quite the same texture.
However, if you must, store it in an airtight container and reheat in the microwave until the noodles are piping hot. Rice noodles turn hard when cold and will not regain their soft texture unless they're thoroughly heated.
I recommend keeping it for no longer than one day.

More Thai Stir-Fried Noodle Recipes

Once you've mastered pad see ew, here are a few other Thai recipes to satisfy your noodle cravings:

Pad kee mao or "drunken noodles". If you love pad see ew and you love spicy, this is a must try. You can think of this as the spicy sister of pad see ew, or a noodle version of pad gaprao.
Rad na sometimes spelled as lad na, this is one of the most underrated Thai noodle dishes! The same fresh wide rice noodles are charred in a wok, and served with a pork gravy over them.
Pad See Ew with Vermicelli. If wide noodles are not available, try going the other extreme and make PSE with the thinnest of noodles! It's also a very quick and easy dish!

Aunty's Best Vietnamese Pho Recipe

April 21, 2023 by Pailin Chongchitnant 40 Comments

I've had many bowls of pho in my life, and then I had the one that blew everything else out of the water. It was made by Aunty Jacqueline, my mother in law's childhood friend from Vietnam where the two of them grew up together. Her beef pho (pho bo) recipe was so much richer, more flavourful and fragrant than everything I've had from a Vietnamese restaurant here.

a bowl of oxtail beef pho with a lime wedge and thai basil on the side

Now in her 70's, Auntry Jacqueline has been known for her pho bo for decades, but she was the only person who knew how to make it; so I knew I had to preserve it. To my delight, she was happy to share ... and so I present to you, "Aunty Jacqueline's legendary beef pho" recipe!

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Pho: Traditional Vietnamese Noodle Soup

Pho is a noodle soup that is arguably the "national dish" of Vietnam; or at least it is the most well known dish from the cuisine. While you can make pho with different kinds of meat, the classic version is made with beef, or phở bò.

The version I'm sharing here uses a few different kinds of beef, but the one that makes a real difference is oxtail. Rich in bone marrow and connective tissue, oxtail is responsible for the ultra rich beef broth. You can omit it, of course, but do follow my suggestions for substitutions to make sure you're not missing out on the richness!

Ingredients

There are two main components to making pho: the beef broth, and all the stuff that goes into your bowl. For amounts and full instructions, see the recipe card below.

Pho Broth Ingredients

Beef bones: joint or marrow bones preferred, as cartilage and marrow make for a rich, full-bodied broth. I get my beef bones from a Korean grocery store; and in general Korean stores have a good supply of beef cuts and bones.
Stewing beef: such as brisket or chuck, which will be stewed until tender right in the broth.
Oxtail: aside from the marrow and connective tissue that results in a delicious broth, oxtail meat is also one of the best cuts for stew. If omitting, use more bones and more stew beef.
Fresh ginger
Onion
Daikon: I add daikon to all the stocks I make because it makes the soup naturally sweet. It's a must-have veg in Thailand when making any stock or broth!
Cinnamon stick
Green cardamom
Star anise
Coriander seeds
Black cardamom: these look like oversized green cardamom pods, but the smell couldn't be any more different. It has an aroma reminiscent of leather and smoke. A little goes a long way, and it is beautiful when done right. We also use black cardamom in Thai khao soi!
Salt
Rock sugar: this is the traditional sugar used, but granulated sugar will work just fine and will not make a difference in this recipe (they are the same sugar compound, just in different forms!)
Beef stock powder: a little bit of "fairy dust" that makes this extra special. Aunty Jacqueline swears by Dasida brand which she's been using for over 10 years, but other brands are also okay I'm sure. If you're anti-MSG, you can leave it out and add a little more fish sauce and sugar, but to be honest pho just won't taste like pho without a little MSG magic 😉
Fish sauce: See my post on choosing a good fish sauce

Pho Bowl Ingredients

ingredients for pho bowl — Ingredients for pho bowl

Dry rice noodles: I use Erawan brand, size small. They need to be rehydrated for 20-30 minutes in room temp water until they turn an opaque white and are fully pliable. Drain after soaking as you don't want to over soak them! Size medium will also work if needed, but they will take up to an hour to soak.
Bean sprouts
Raw beef slices: (Pictured under the broth ingredients by mistake) This will be added raw to your pho bowl, and it will cook from the heat of the broth. Because the beef needs to be very thin, I recommend buying pre-sliced beef which you can get from Asian supermarkets in the "hot pot" section. If you're going to manually slice, do it when the beef is partially frozen as it'll be easier. Choose any cut of beef that fits your budget here; if it's sliced thin enough it won't be chewy. I used rib eye in my video but sirloin steak also works fine.
Asian style beef meatballs (optional): (not pictured) I didn't use this in my bowl, but they're a classic if you like them. Buy them frozen or fresh at Asian supermarkets, or here's a homemade Asian pork meatballs recipe where you can simply substitute beef instead.
Lime wedges: Technically optional but I think a little bit of acidity really makes a difference!
White or yellow onion, thinly sliced: Soak the sliced onion in cold water and it'll soften their pungency and make them crisper.
Fresh herbs - choose any of the following: green onions, cilantro, Thai basil, sawtooth coriander.
Hoisin sauce and/or sriracha hot sauce: I don't think these are traditional and I don't add them, but wanted to mention them, as in N. America they are standard pho condiments. The hoisin sauce is used to dip your meat in, and the sriracha can be used as a dip or can be added to your bowl for a little heat.

Tools

There are a few tools you'll need to make pho:

Large stock pot - a minimum of 7 qt in volume; 8 quart is better
Noodle strainer or a metal sieve for cooking the noodles
Soup infusion bags or cheesecloth to wrap the toasted spices
Fine mesh skimmer for skimming scum

How to Make Beef Pho

Here's a bird's eye view of the process, for full instructions, see the recipe card below; and if it's your first time I highly recommend watching the video tutorial first as it'll make a lot more sense once you see it put together!

Wash the bones and meat and place in the stock pot. Cover with 4L of water and bring to a simmer.
Broil the onion and ginger for about 10 minutes, or until the onions are charred. Slice the broiled ginger into a few pieces.
Toast the cinnamon stick, star anise, black cardamom, and green cardamom in a dry skillet over medium-high heat until the green cardamom pods brown slightly. Crush the cardamom pods until they break open.
Reduce the heat to medium and toast the coriander seeds.

process shots for how to make beef pho, steps 5-8

Place all the spices in a soup infusion bag or wrap them in cheesecloth.
Add the salt, sugar and beef stock powder to the broth. Simmer gently (don’t let it boil) for 1 hour.
Skim off the scum and fat once a bunch has collected on the surface.
Add the onion, ginger, spice bag, and daikon. Simmer for at least 2-2.5 more hours, or however long it takes for the largest piece of meat or oxtail to be fork tender.

process shots for how to make beef pho, steps 9-12

Soak noodles in room temp water for 20-30 minutes until fully pliable (don't over soak). Drain and separate into portions and place each portion into their own serving bowl.
Once the broth is done, remove the spice bag, ginger, onion, and bones and discard. Pick off any meat or tendon attached to the bones as they're delicious!
Final seasoning - add all of the fish sauce, then taste and add hot water as needed until it is no longer too salty. If you find that it actually needs more fish sauce, go ahead and add more fish sauce. You can also add more sugar.
Slice the brisket into thin slices. Cut the daikon into smaller pieces. Leave the oxtail in the broth.

process shots for how to make beef pho, steps 13-16

Blanch the bean sprouts in boiling water for 5 seconds and fish them out with a slotted spoon or skimmer and place on a serving plate.
Bring the water back to a rolling boil, place a portion of noodles in the noodle strainer and wiggle it in the water for 5 seconds. Place into serving bowl.
Top the noodles with the raw beef slices. Make sure the broth is boiling and ladle it over the beef until the noodles are submerged.
Top the noodles with the oxtail and whatever toppings you like and enjoy immediately!

Is it necessary to blanch the bones for pho broth?

Traditionally the beef bones and all of the stewing beef are first parboiled in water for a few minutes. The water is then discarded, the pot scrubbed clean, and you start making the broth with fresh water. It's a hassle to be sure, but people do it in order to remove "impurities" (a term I take issue with...but that's for another day) and achieve a clearer broth. A clear broth is a desired characteristic of traditional pho.

I have always been skeptical of this practice because having made all kinds of stock all my life, including during my time at Le Cordon Bleu ... and I've never done this. And I always felt my stocks were fine.

So it was a sign of relief when Aunty Jacqueline told me ...

I used to blanch the bones, but it was a hassle, so I wondered if it was necessary! So I tried not doing it, and simply washed my bones and meat under hot tap water, and my broth turned out fine. I couldn't tell the difference. So I haven't done it that way for years.

There is my confirmation. Yay. I took it a step further though and I don't even use hot water because a brief shower of hot tap water isn't going to draw out anything that room temp or warm water doesn't. But let me explain why blanching is not necessary, and why this might have been necessary back in the day.

Achieving Clear Pho Broth

When you boil bones and meats, you'll notice that there is a lot of scum that floats to the top of the broth. These "impurities" are basically coagulated proteins from the beef juices. It's totally edible, but it doesn't make for an appetizing bowl of pho. The parboiling or blanching of the bones and beef removes much of this scum.

Scum or "impurities" naturally floats to the top when you make any kind of stock using meat and bones. A fine mesh skimmer can remove the scum and much of the fat very quickly and easily.

The thing is...you can also just skim off the scum. A fine mesh skimmer makes a few minutes' work of this. Not to mention, even with the parboiling, you'll still have some skimming to do, so it doesn't really save you any steps. And you gotta wonder how much flavour is lost with that initial boil ... maybe it's nothing significant ... but maybe it is?

As you can see in the video, my broth is pretty darn clear by the end of it, so I don't see any reason to make this any more work than it already is to achieve something purely aesthetic.

You might notice that there are some bits of coagulated beef juice floating in the broth that didn't float to the top. This might have been reduced with the blanching step, but if these bits bother you (they don't bother me) you can run the broth through a fine mesh strainer after you're done, and it'll still be more convenient than blanching.

Why blanching might have been needed in the past (my theory)

Traditional cooking methods are rarely done without a good reason, but those reasons may no longer be applicable today. In Thai cuisine, I see other recipes that call for cooking beef in water first before putting it in a final dish. But Western stock recipes never call for this step ... so something is going on here.

My theory is that back in the day, without refrigeration in a hot tropical climate, by the time people get around to cooking beef, (a large animal that takes a long time to butcher and consume), it might eventually have started to smell a bit "off". I know this, because in rural parts of Thailand today meats are still sold without being refrigerated, and I have experienced this "off" smell personally. It hasn't gone bad to the point of making people sick; but it's not smelling fresh anymore.

So the blanching was likely key in getting rid of the "off" smell, which is mostly on the surface of the beef. This smell also would've affected the flavor of the broth, so this step was important. The impurities (the scum) that were removed in the process was a bonus, but because it is the visible part, it came to represent the "bad stuff" that needed to be removed.

Nowadays with refrigeration our beef no longer smells, but you can still SEE the scum, so the practice stuck. Again, this is my theory, but a pretty sound one if you ask me!

Tips for Advanced Prep

After having made this all in one go for the filming of the YouTube video ... I don't recommend doing it this way! It's much easier to spread the work out over a day, or even a couple of days. Here are some things you can do in advance:

Soak the noodles in advance. Drain and keep the noodles in a sealed container in the fridge for up to 3 days. After draining, place the noodles on a tea towel to absorb excess water; you do not want the noodles sitting in a pool of water in the container.
Prepare all of your toppings on a platter the day before or the morning of, so you don't have to mess with a million little things while you're trying to finish your broth. (But don't blanch the bean sprouts until serving time.)
Make the broth in advance and it'll keep for up to 7 days in the fridge. The broth and the beef can also be frozen.

FAQ

Can pho be made in a pressure cooker?

Yes, though experience with other stocks tells me that broths made stovetop vs in an Instant Pot never taste the same, so I prefer stovetop broths. However, it's possible, but I would suggest following an Instant Pot pho recipe as a guide for instructions, and you can use my mix of seasonings and spices instead. I would use slightly less water to account for the lack of evaporation, start with 3 L instead of 4.

Can I use fresh rice noodles instead?

You might have seen bags of fresh rice noodles at the refrigerated section of Asian grocery stores. They're usually vacuum sealed in clear plastic bags. This is what noodle vendors would use so they are perfect. Treat them like pre-soaked dried noodles, so you skip the soaking and go straight to blanching. 5 seconds in boiling water should do it, at least to start, and you can adjust as needed.

If you have rice noodles that are already fully cooked (they usually come tossed in oil), a 2 second dunk-and-wiggle in hot water just to warm them up and remove any oil will suffice. These overcook easily so don't let them linger!

Can I omit the oxtail?

If you want to leave out the oxtail, increase the amount of bones and stewing beef by about 30%.

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Advance Prep & Storage

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But first...you have to julienne the papaya

How to Make Som Tum in a Mortar & Pestle (traditional method)

How to Make Som Tum without a Mortar & Pestle (Hand Massage Method)

What is Pla Ra and Where to Find it?

Tip for buying pla ra:

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Equipment

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Hand Massage Method (It’s best to watch the video to see how this works)

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Imitating a Yum Shop in Thailand

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How to Make a Basic Thai Salad Dressing

Variations: 3 Ways to Jazz Up Your Yum Dressing

Jazz #1: Replace some of the palm sugar with Thai chili paste.

Jazz #2: In addition to the chili paste, you can also add coconut milk.

Jazz #3: For those who loves funky flavours, replace some of the fish sauce with pla ra or shrimp paste.

What To Put into A Thai Salad?

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Veggies

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All-Purpose Thai Salad Dressing

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Variation 1 and 2 - Chili Paste and/or Coconut Milk Dressing

Variation 3 - Umami Dressing

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Method 1 using a mortar and pestle:

Method 2 without a mortar and pestle:

What is moo deng?

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How to Make Moo Deng

Pro Tip: Save the Cooking Water.

Storage and Advance Prep

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Video: Sushi, Jasmine and Basmati Rice Explained + How to Cook Them

The 3 Types of Rice Most Commonly Eaten in Asia

Thai People Don't Eat Only Jasmine Rice

Appearance, Taste, and Texture Comparison

Sushi Rice

Basmati Rice

Jasmine Rice

Important: Sushi rice is NOT sticky rice.

Aroma Comparison

What About Brown Rice?

How to Cook Different Types of Rice

How Much Water Do You Need To Cook Different Types of Rice?

For sushi rice (Japanese short grain and medium grain, including US grown brands)

For jasmine rice and its adjacents.

For basmati rice

Useful Fact: What's the Volume of the "Rice Cup?"

Other factors affecting the amount of water needed to cook rice

Ingredients

**Tip for buying pla ra:**

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