Recipes

What to Eat in Thailand: A Thai Chef's Must-Try Food List

June 27, 2025 by Pailin Chongchitnant Leave a Comment

If you’re a foodie like me, whenever you travel, a lot of your research probably revolves around what to eat! So today I want to give you my list of 11 MUST HAVE foods when you go to Thailand, including tips for where to look for them and some specific restaurant recommendations!

A grid of 6 different must-try Thai foods.

How did I come up with this list? Well, these are delicious dishes that are 1) commonly eaten by Thai people and therefore are culturally significant, 2) not easy to replicate at home and, 3) not easy to find good ones in Thai restaurants overseas. So while you're in Thailand, that is your chance to experience them! the more reasons to try them while in Thailand!

I also made sure this list is very doable, so nothing on here is obscure and hard to find, so wherever you end up in Thailand, you’ll be able to tick some of the things off this list. Let's get started!

*I have included tips for where to look for these dishes and some specific restaurant recommendations, but since I am from Bangkok, all my recommendations are in Bangkok!

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Watch the Video

If you prefer to watch my YouTube video as I talk through the list, you can watch it here, however note that I have added #11 on this post that was not mentioned in the video. You can also watch it on my YouTube channel!

1. Boat Noodles - Guay Tiew Reua ก๋วยเตี๋ยวเรือ

Noodle soup culture in Thailand is unrivaled. Noodle soups are a huge part of the Thai diet and is totally underrepresented by Thai restaurants overseas. So when you’re in Thailand, you gotta try at least 1 noodle soup. But with so many different kinds and only limited number of meals in Thailand, which do you prioritize? For me, it's boat noodles, no question.

This is because 1) IMO it is the best tasting one that absolutely explodes with flavour. 2) If you tried to make a fully loaded boat noodles at home, with all of the fixings, if you can find all the ingredients, it is still a project. And yes, if you’re in a big city you can probably find boat noodles, but it’s often not as good as the ones in Thailand. So you don’t miss it while you’re there!

Where to find boat noodles

Boat noodle shops are mostly specialists, so you will mostl likely not find boat noodles (not good ones anyway) at restaurants that sell a bunch of other things. If you're in Bangkok, my favourite boat noodles is Thongsmith, with many locations in various malls. They are more expensive, but the quality of the meat and broth is top notch and is worth it! They also have good desserts.

Otherwise, boat noodle vendors can be independent restaurants peppered around the city, usually small and hole-in-the-wall type of places, or they can be part of food courts and food markets with dine-in seating.

Not going to Thailand soon enough? If you're ready for the project, here's my boat noodles recipe that I promise will taste just like in Thailand!

2. A curry you’ve never heard of

a bowl of red curry with winter melon and blood

Yes, you probably want to know what a real green curry in Thailand tastes like, but if you don't get a chance to eat it in Thailand, it’s not hard to make a good one at home. But I want you to experience all the other curries that you never knew existed, many of which will challenge your idea of what a Thai curry is!

For example,you can try gaeng tay po, which is a slightly tart coconut curry with pork belly and water spinach. Or gaeng om, a light northeastern curry that's uniquely flavoured with dill. These are just two of many curries that most restaurants overseas don’t offer.

And IF you’re going to have a green or a red curry, at least get one with ingredients you’ve never had, like pea eggplant, heart of palm, or cooked blood (pictured above)! Yes, cooked blood, it’s very commonly added to curries in Thailand and one of my fave. Try my chicken curry with winter melon and blood recipe!

Where to find a curry you've never heard of.

If you're in a sit-down restaurant that's not a tourist trap, you will likely find something you've never had before. Remember that the names of all Thai curries start with the word gaeng, so you can look out for that on the menu.

You can also visit a raan khao gaeng (more on this in #5) and you can see all the options before you order them. I also like to visit regional restaurants for this as regional curries are more likely to be new to you. In Bangkok I love Maan Muang for northern Thai food and try a gaeng hunglay or a yum jeen gai. For southern Thai food try KhuaKling PakSod and get a gaeng leuang (super spicy sour turmeric curry!).

Not going to Thailand soon enough? Try making my sour curry gaeng som recipe you likely have never had before!

3. Kanom Krok - Coconut Pancakes/Pudding Cups ขนมครก

I have a huge sweet tooth and I take desserts very seriously. And one of my favorite, if not actual favourite, Thai dessert is kanom krok. These are often referred to as coconut pancakes, but they're more like a cross between a pancake and a warm coconut pudding. I love them so much I had a kanom krok station at my wedding!

What are they exactly? A rice-based batter is poured into a cast iron pan with little round indents, and then a second batter is added which cooks up into a creamy coconut pudding. The two is cooked together so you end up with a crispy shell, and a soft and creamy middle. Absolutely TO DIE FOR. They can be plain, or topped with taro, corn, or green onions which is my favorite. (Yes, green onions, and yes it is a dessert, don’t knock it till you try!). If you see ones that are purple, it's because they're made from purple rice.

a tray of kanom krok on the stove — *Kanom krok fresh off the pan in Thailand. Some vendors overfill the holes to you get crispy edges.*

Yes, you can make kanom krok at home, but you will need a special pan, and the technique takes practice, so be prepared that it might take a few rounds! But you should try them in Thailand anyway because they'll taste better there simply because they are made from fresh coconut milk, which makes a big difference when it comes to coconut-forward dessert like this.

Where to find kanom krok:

Kanom krok is usually sold by street stalls or carts, so look for them in indoor and outdoor food markets, or even random carts that line the streets. You can find indoor food markets at most shopping malls. My friend's restaurant A. Mallika has a really good one (the first picture above), but it is a bit far from the downtown core.

Note going to Thailand soon enough? here's my kanom krok recipe which will more than satisfy the craving!

4. Pad Gaprao (Pad Kra Pao) - Holy Basil Stir Fry ผัดกะเพรา

a plate of pad gaprao on rice topped with a fried egg.

You might be thinking, "wait a minute, every Thai restaurant has this on the menu, why should I get this in Thailand??" BECAUSE...you most likely have never had it made with real holy basil, and cannot make it with real holy basil or gaprao, the eponymous herb of this popular dish.

Good holy basil is rare outside of Thailand. And stuff that’s imported is often bred for durability and have weak aroma. So 99% of pad gaprao you get in restaurants are made with Thai basil (horapa), which tastes quite different. So while in Thailand, that's your chance to experience pad gaprao made with real and potent gaprao!

Not to mention, most restaurants here will only make pad gaprao with basic proteins like, chicken, beef, and pork. But in Thailand you can find it made with ALL kinds of protein including my favorites: crispy pork belly and century eggs (pic below)!

a plate of pad gaprao made with golden century eggs — *Pad gaprao with pork and fried "golden" century eggs from a rice porridge restaurant Ruay Mitr.*

Where to look for pad gaprao

Pad gaprao is super easy to find. If you're in any "generalist" Thai restaurant, many of which I recommend in my post Where to Eat in Bangkok, you can probably find pad gaprao of some sort on the menu. There are a few pad gaprao specialists, and Gapow Tapae has great reviews from locals and is conveniently located in the downtown core. You can also find pad gaprao as a street stall or cart, or sometimes even ready-made at a raan khao gaeng (see #5).

Not going to Thailand soon enough? Try my classic pad gaprao recipe, old school pad gaprao recipe, or use this pad gaprao anything recipe as a formula to experiment with different proteins!

5. Raan Khao Gaeng - Curry Rice Shops

a curry rice shop in Thailand with two women serving.

This recommendation is not a specific dish, but a specific kind of restaurant called Raan Khao Gaeng which literally means “curry rice shop.” Rest assured, they have much more than curries!

Raan khao gaeng are unique in that they serve food “cafeteria style,” meaning all the food is already cooked and they’re set out in trays or big pots for customers to see. And you just point to the things you want, and they will scoop that up and pour it over rice (or in a bowl if it's a soup).

This is a must-try because it is the closest thing you’ll get to a home cooked meal without being invited to a Thai home for dinner! The dishes on offer include simple homey stir fries, rustic soups, salads, and of, course curries. These are all dishes that people also make at home, and indeed this is where many locals buy their dinners to take home!

If you're not familiar with many Thai dishes, it's also great to see what all the things look like rather than having to order unknown things off a menu. This is also where you might find your never-had-before curry!

Where to find raan khao gaeng

There is a raan khao gaeng in every food court, and there is a food court in every shopping mall, so this is an easy one! If you're at an outdoor food market, you'll also typically find raan khao gaeng there, however these may be takeout-only, so before you order, make sure the place has seating, or plan to take it back to your hotel!

For a specific recommendation, a Patreon member who lives in Bangkok speaks highly of Hiso Curry Rice which uses higher quality seafood than the average curry rice shop. Other Patreon members have recommended Khao Gaeng Jek Pui, a place people call "legendary" but note that their "seating area" is literally just seating - only plastic stools with NO tables!

Not going to Thailand soon enough? Here are some recipes commonly found at raan khao gaeng that you can make at home: Kabocha squash stir fry, glass noodle stir fry, son-in-law eggs, five-spice pork belly and egg stew (kai palo), and of course, all the curries!

6. Seafood Restaurant - Raan Ahaan Talay ร้านอาหารทะเล

a plate of 4 cooked river prawns — *Fried river prawns with garlic.*

As you may know Thailand is a peninsula with a long coastline. This means we have a lot of seafood, we take seafood very seriously and we do it very well. Naturally, seafood restaurants or raan ahaan talay is one of the most popular genre of restaurants in the central and southern regions where we’re attached to the ocean.

Once you're at these restaurants, order whatever looks good to you, you can't go wrong! You can try any dish you want but some must have dishes for me is: steamed blue crab simply served with nam jim seafood. For something richer, curry crab is my personal fave, steamed barramundi with garlic and lime, ginger shrimp with glass noodles, and also river prawns, (which are IMO better than lobster!) done anyway, but my fave is fried with garlic.

a plate of crab legs — *Steamed blue crab swimming legs served with Thai seafood sauce. This is a popular (and pricy) dish at a Thai seafood restaurant.*

Where to find seafood restaurants

Seafood restaurants are all sit-down, dine-in places, and if you're in Bangkok or any coastal towns, they're everywhere! In Bangkok, some of my favorites are Laem Charoen Seafood (many locations), Ob Aroi Town in Town, Somboon Seafood (many locations), Kungthong Seafood.

Not going to Thailand soon enough? Check out all my fish and seafood recipes here!

7. Miang Kham - Wild Betel Leaf Wraps เมี่ยงคำ

Miang kham are the most unique tasting Thai dish I can think of. There is nothing, even in Thai cuisine, that tastes like miang kham, and it is an explosion of flavours in every sense of the word. They are little bite sized wraps, wrapped with wild betel leaves, and the inside is filled with toasted coconut, peanuts, skin-on lime, ginger, shallots, dried shrimp, and chilies. And before you eat you drizzle it with a sweet-yet-savoury sauce.

This is a must try simply because of how unique it is, and it’s insanely delicious. In one bite there is everything happening: sweet, sour, salty, spicy, crunchy, chewy, nutty, toasty, earthy…just amazing.

I do have a recipe for miang kham, but it’s not a quick and easy recipe, and for most people the ingredients are not easy to find, which is one of the reasons why I filmed that video in Thailand.

Where to find miang kham

You can look for miang kham when you go to a sit-down, generalist Thai restaurant, though admittedly it is not super common so don't miss it if you see it! You can find some recommended generalist Thai restaurants on my post Where to Eat in Bangkok.

However, you might have better luck looking for a "miang kham kits," which come in a box or bag with all the ingredients prepped and ready to wrap (sometimes the limes are kept whole so people can cut them up fresh, so you'll need a knife.) You can look out for these kits at supermarkets or indoor and outdoor food markets.

Not going to Thailand soon enough? Try making it at home with my miang kham recipe! You can find wild betel leaves at some Vietnamese grocery stores, and try your best to get thin-skinned lime as you'll need to eat them with the skin on.

8. A Proper Isaan Meal - Ahaan Isaan อาหารอีสาน

Isaan is the northeastern region of Thailand, and you probably already know many dishes from this region: som tum (papaya salad), laab, and gai yang (BBQ chicken), to name a few. But the isaan dishes offered in most restaurants overseas are an extremely small selection of what you can get in an Isaan restaurant in Thailand.

You’ll see easily 20 types of som tum, many kinds of laab, grilled whole catfish, and soups you’ve never heard of. For for the adventurous and curious eaters, they’ll do super funky stuff that most Thai restaurants here wouldn't dare offer to a Western clientele! Also, if you love spicy food, this is the place for you!

Where to find Isaan restaurants?

In Bangkok they are very easy to find. Typically they are sit-down, casual restaurants that can be on the street or inside shopping malls (every shopping mall will have at least 1 isaan place). For specific recommendations, Phed Phed (many locations) is a place that my friends love and have a big variety of dishes that are very creative. You can also try Somtum Der. My family typically order from Phra Ram 9 Kai Yang, but it might be out of the way if you're staying downtown.

*Note: Anywhere that calls themselves a gai yang (bbq chicken) specialist, they're also likely an isaan restaurant.

Not going to Thailand soon enough? Try making an isaan meal at home with papaya salad, laab, nam tok (steak salad), bbq chicken and sticky rice!

9. Kanom Jeen - Fresh Rice Noodles with Sauce ขนมจีน

a fork lifting up kanom jeen namya with hard boiled eggs and fresh vegetables on the side.

Kanom jeen is a category of dishes comprised of fresh, sometimes fermented, rice noodles with various kinds of sauce poured on top. It's kind of like pasta where you have the same noodles with the option of different sauces to go with them.

The reason this is a must is because 1) it’s extremely rare for a Thai restaurant overseas to offer it. 2) While you can make it at home, you’ll need to use dry noodles which is not quite the same. So in Thailand it is your chance to have it with real fresh noodles, and if you can find fermented noodles, even better!

Each region of Thailand has their own sauces, so if you’re in the north, you should try kanom jeen nam ngiew, (pic below) and in the south, we have kanom jeen namya, and in the central region you try kanom jeen nam prik! (Sorry I only have a recipe for one of these, haha, that's why you gotta go to Thailand!)

a plate of kanom jeen nam ngiew — *Kanom jeen nam ngiew, a specialty of northern Thailand.*

Where to find kanom jeen

Our family usually buys kanom jeen from a vendor at a market and bring it home to eat. For dine-in, it might be easiest to check out a northern or southern restaurant which often have their region's kanom jeen on the menu. But if you want to see the range of different sauces, you can visit a kanom jeen specialist such as Khanom Chin Mae Chan (I've never been but looks legit). Or if you are willing to venture out of the downtown core, you can find kanom jeen buffet, like this place (also never been) so you can try all the sauces in one place!

Not going to Thailand soon enough? Try my kanom jeen namya recipe, or it's also very common to eat green curry chicken with kanom jeen!

10. Mango Sticky Rice - Kao Niew Mamuang ข้าวเหนียวมะม่วง

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

And we’ll end with dessert. Now if you’re thinking, wait a sec, you can get mango sticky rice anywhere in America! Yes...but not with THAI MANGOES! And if you’ve never had Thai mangoes, it is a must, especially if you go there during mango season which is around March and April, it will blow your mind.

If you’ve only had mango sticky rice outside of Thailand, and you love THAT, you owe it to yourself to try an uncompromised version in Thailand where it’s served with the type of mango intended for this dessert (nam dok mai variety) and with sticky rice made with fresh coconut milk. I've never had mango sticky rice outside of Thailand, even one I make myself, that tastes like they do in Thailand. Ingredients make all the difference!

Where to find mango sticky rice

My favorite mango sticky rice vendor is K. Panich. Another popular place is Mae Varee which is in a convenient location, but I don't love as much. Chor Sornkeaw is also famous and does rainbow sticky rice if you love instagrammy things.

A lot of restaurants, especially generalist Thai restaurants and seafood restaurants, will have it on the menu, so always worth a look. Remember: in-season mangoes (Mar - May) are miles better than out-of-season mangoes so if you're there out of season the mangoes have a chance of being sub-optimal.

Not going to Thailand soon enough? When it's mango season where you live, make my mango sticky rice recipe which also teaches you how to make the rainbow sticky rice too!

11. Traditional Coconut Ice Cream With All the Toppings ไอติมกะทิ

3 scoops of coconut ice cream in a hotdog bun, topped with peanuts and corn.

I forgot to include this one in the video, but a Patreon member reminded me that traditional coconut ice cream in Thailand is the best coconut ice cream, period. In fact, when I came to Canada and had "coconut ice cream" from the supermarket, I was completely appalled, lol. They are not even the same thing!

"Traditional" is the key word here, as there are other more modern shops that put a lot of dairy into the coconut ice cream so the coconut flavour is diluted. And a traditional ice cream vendor will also offer traditional toppings which you should absolutely try, including sticky rice, peanuts, corn, candied sweet potatoes, among others. AND they should offer the option to have it on a fluffy bun!

My recommendation is to have it with sticky rice and peanuts at the minimum, and everything else is up to you. I love it on bun, but it gets messy so if I'm gonna be walking and eating, I opt for the cup version. If I'm at a sit-down place, definitely the bun.

The reason coconut ice cream is so much better in Thailand is because, as with kanom krok, fresh coconut milk makes all the difference. In the West, coconut milk used to make most commercial ice creams is highly processed, and the processing destroys the wonderful flavour of fresh coconut milk to a significant degree.

Where to find traditional coconut ice cream

Traditional coconut ice cream is typically sold from street carts or small stalls in food markets (indoor and outdoor). A clear sign that you're at a "traditional" ice cream vendor is that they offer traditional toppings mentioned above, and they will most likely have only coconut ice cream, and not a lot of flavours to choose from. If they don't have those toppings and they have a bunch of flavours, they're more likely a modern, Western style ice cream vendor.

Some restaurants also have it on the menu. Yentafo Khrueang Song (many locations) have a great one, fully loaded with all the toppings and the bun. And while you're there you can try Yentafo pink noodle soup, another noodle soup you should try while in Thailand!

And that’s it! I hope this helps you plan your next trip to Thailand!

Prik Nam Pla: The Thai Sauce to Improve Anything

June 30, 2023 by Pailin Chongchitnant 22 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.

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!

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.

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 9 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)

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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.

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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 Pad See Ew Recipe

April 27, 2023 by Pailin Chongchitnant 71 Comments

Pad thai may have all the fame, but Thai food lovers know that pad see ew is where real noodle bliss is at. This recipe has been a Hot Thai Kitchen classic for over a decade. It is tried and true, and I promise it'll rival anything you've had in 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!

a plate of pad see ew — Pad see ew, Thai stir fried fresh rice noodles with Chinese broccoli, served with its classic accompaniment, chili vinegar or *prik nam som.*

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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 chewy rice noodles are what make dishes like pad see ew and drunken noodles (pad kee mao) so lovable. These are called sen yai in Thai, but they are also often referred to by their Cantonese name, ho fun. You can buy these at some Asian grocery stores, usually in big cities, in the refrigerated section.
If you can't find them, don't worry, homemade rice noodles are better anyway! Dried wide rice noodles do exist and can be used if necessary, but they are quite different and not nearly 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 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. 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. This is a common condiment to pad see ew, and the aroma of ground white pepper on top of pad see ew is truly iconic!
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 can be as simple as blending chilies and vinegar, but there are variations which I talk about in my prik nam som recipe here.

Pad See Ew Sauce Ingredients

A good sauce it key to great pad see ew flavour, so I suggest measuring ingredients properly and not eyeballing this one!

Oyster sauce. Check out my post for how to choose a good oyster sauce. To make a vegan version, use "vegetarian stir fry sauce" or another vegan oyster sauce option.
Soy sauce. Use Thai soy sauce (Healthy Boy Brand) 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 good substitute that tastes similar to Golden Mountain. You can also substitute an equal amount of regular soy sauce.
Thai black soy sauce. This gives pad see ew its characteristic dark brown colour and a rich flavour. Thai black soy sauce isn't very salty and tends to be a little sweet. If not available, you can sub Chinese dark soy sauce, but because Chinese dark soy is much saltier, you'll need to reduce other sources of salt. The easiest way, in my opinion, is to simply omit the Golden Mountain Sauce.

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!

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 at a time to prevent mushy, broken noodles, and to maximize noodle charring. There's a reason street vendors do it this way! (The meat, however, can be cooked all together.)

Process shots for making pad see ew, steps 1-4

If using chicken, pork, or beef, marinate the meat with soy sauce and a bit of sugar. If your meat is lean, like chicken breast of pork loin, you can add about 2 teaspoons of water to give it extra juiciness. Stir to mix well and let sit while you prep other things.
Combine all sauce ingredients together and stir to mix.
Cut thicker part of the stems of chinese broccoli into thin slices on a diagonal. Roughly chop thinner stems and leaves.
Heat the oil in a well-seasoned wok or a large cast-iron skillet over high heat. Once very hot, add all of the protein and spread it out into a single layer as much as possible. Let the protein sear without moving until the underside is browned and the meat is at least halfway cooked.

Process shots for making pad see ew, steps 5-8

Once the meat is browned, toss until the meat is fully cooked. 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, so before cooking, divide up your ingredients into single portions. Heat the wok over medium high heat then add a little oil and 1 portion of the garlic; sauté until the smallest bits of garlic starts to turn golden.
Add 1 egg and scramble briefly.
Add 1 portion of the Chinese broccoli and toss to coat it evenly in the oil, about 10–15 seconds.

Process shots for making pad see ew, steps 9-13

Add 1 portion of the noodles (8oz/225g), 1 portion of the sauce (2 tablespoon + 1 tsp/35 ml) , 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 on the underside.
Flip or toss the noodles and let them sit again to further toast the noodles. Repeat the tossing and toasting 1-2 more times.
Add 1 portion of the cooked protein back in without adding any meat juices that has accumulated in the bowl, and toss briefly to mix. Plate and enjoy with white pepper and chili vinegar.

Common Pad See Ew 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. Assuming you're cooking 1 portion at a time as recommended, you're likely stirring too aggressively. Fresh noodles are very delicate, so you want to flip and toss gently, pushing noodles around from the edges rather than haphazardly stirring. Also avoid metal spatula as they can cut noodles more easily.
Mushy noodles. You might be crowding the pan and trapping too much moisture, which overcooks the noodles and/or your heat is too low. I stress that you should cook one portion at a time to prevent trapping too much moisture under a big 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!
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. Unlike meat-and-veggie stir fries, these noodles absorb ALL of the sauce you give them, so if there's too much, it'll be too salty, and if there's too little, it'll be bland...so measuring is crucial!
Noodles stuck to the pan. Fresh rice noodles love to stick. Make sure your wok or skillet is well seasoned. You can use a nonstick pan but those typically should not be heated over high heat so the noodles may not get a good char.
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

I'll be honest...pad see ew made with dried noodles is not nearly as good as fresh. They have a totally different texture and flavour. I much prefer fresh, and once you experience the wonderfulness of fresh rice noodles... you kinda can't go back.

With that caveat, I understand that in desperate times, sometimes you just gotta get some kind of pad see ew on the table. So if needed: Don't follow package instructions for cooking the noodles, those can be unreliable. Here's what to 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. You will need about 10 oz (280 g) of dried noodles to get 1 lb (450 g) of soaked noodles, but do weigh the noodles again after soaking just to make sure.

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.

The best way to keep leftover pad see ew is...to freeze??

Yes! But first let me say that pad see ew, like all rice noodle dishes, is best consumed fresh off the stove. That is how you will get the best soft-chewy noodle texture with crunchy veg. So the best thing to do is to not make anymore than you can eat in one meal.

However, sometimes leftovers are inevitable, and you might be surprised that the best way to store pad see ew is to FREEZE it. Yes! This is because if you refrigerate them, the noodles will continue to absorb moisture from the meat and veggies, and eventually become soft and mushy. One day in the fridge, reheated pad see ew noodles will be noticeably less chewy, but 2 days in the fridge and they're basically inedible by my standard.

When you freeze them, however, this moisture absorption does not happen, so when you reheat, the noodles will still maintain their chewiness to a surprising degree, albeit slightly less so than when fresh. And of course the veggie stems will no longer be crunchy, but that's the price you have to pay.

How to Freeze and Reheat Pad See Ew

Freeze pad see ew in a microwaveable container in single portions, so you can reheat it directly. It will not be possible to divide the noodles while it is frozen. I keep mine in a glass food storage container.

Microwave it uncovered or loosely covered so the noodles don't steam, on full power, and do not stir it until most of the noodles have become hot and soft. When noodles are partially thawed they are brittle, so if you try to stir it mid-way you may break the noodles. Once most of them are soft, you can gently toss and bring the middle part out to the edges to get more even heating. Keep microwaving until the noodles are fully heated through and are piping hot. They will not regain their texture until they're piping hot again.

Frequently Asked Questions

Can I substitute other noodles for pad see ew?

Yes! While I do believe that the best version is this classic one made with fresh rice noodles, In Thailand we actually make pad see ew with a couple other different noodles. A common one is sen mee pad see ew made with rice vermicelli. In Southern Thailand I grew up eating pad see ew with egg noodles which is also very good.

Some have asked if pad thai noodles can be used instead, and while it is not done in Thailand, and the result will taste quite different, 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.

How can I make a vegan 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.

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!

Ultimate Thai BBQ Chicken (Gai Yang)

May 8, 2023 by Pailin Chongchitnant 28 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.

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

Traditionally, gai yang is always grilled whole so you get all the parts. To make it easier to grill, I'm calling for the parts separately, but if you're a dark meat lover, you can also use 8 chicken thighs, or whatever combo you want, instead of a mix.

1 pair of bone-in, skin-on chicken breast, that's TWO sides of the breast on the rib cage.
2 chicken hindquarters, 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 as it is much more concentrated and cannot be used in this recipe. 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.

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 - you can also watch this video on my YouTube Channel!

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.
There should be no big chunks like so.
Transfer into a bowl and add all remaining marinade ingredients; stir to dissolve the sugar.

Process shots for making gai yang steps 5-8

Split the breasts in half so you have two split, bone-in breasts (see technique in the video) and separate the drums 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. Pull the chicken out of the fridge about 45 mins - 1 hour before cooking so the chicken isn't cold and won't take too long to cook.
Preheat the grill on medium heat, then place the chicken on the grill, skin-side up. If your grill has hot spots and cool spots, place the chicken on the cool spots to prevent the skin from burning - mine are around the edges of the grill. Because the marinade has sugar, it'll burn quickly if the heat is too high.
Turn the heat down to 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. Cook the chicken breast until the internal temperature reaches 160 °F or 72°C, and cook chicken drumstickss and thighs until internal temp of 175°F (80°C). A good meat thermometer will be very helpful here.

You should let the chicken rest for 10-15 minutes before digging in. While the chicken rests, you can make the dipping sauce!

How to make nam jim jeaw dipping sauce:

Make the toasted rice powder by adding the rice into a dry skillet, then toast over high heat, stirring constantly, until the grains are dark brown. Remove from heat and grind in a coffee grinder or mortar and pestle into a powder.
Combine the tamarind, fish sauce, lime juice, chili flakes, shallots and palm sugar; stir until the sugar is dissolved
At serving time, stir in the green onions, cilantro and toasted rice powder.

Thai Recipes to Go with Thai 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 as boneless skinless chicken breasts dry out quickly, in that case I'd split each breast in half horizontally so it takes less time to cook, which promotes more even cooking.

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.

Recipe Card

Panang Curry Paste Recipe

October 18, 2013 by Pailin Chongchitnant 19 Comments

Panang curry is one of my all time favourite Thai curries, especially for a busy weeknight, because it's so quick and simple to make. While you may be able to buy store bought panang curry paste, it always tastes better from scratch! I will also provide you with a "hack" for making a quicker semi-homemade version as well!

a bowl of panang curry pork with makrut lime leaves on the side.

Ingredients and Notes

Here are all the ingredients you'll need to make panang curry paste from scratch and important notes about them. For amounts, check out the full recipe card below, and don't forget to check out the quicker semi-homemade version as well!

a bowl of red curry paste with ingredients in the background

Dried Chilies: Panang curry is typically mild, so I usually go for gentler dried chilies like guajillo or puya. If you prefer more heat, feel free to mix in some spicier ones like Thai or arbol chilies.
Coarse Salt: Coarseness is helpful if you're grinding the paste by hand since it adds abrasion, but if you’re using a food processor or blender, any salt will work just fine.
Toasted Cumin Seeds. Cumin and coriander are two key ingredients. that distinguishes panang curry paste from red curry paste.
Toasted Coriander Seeds. Always use coriander seeds and never ground coriander as whole seeds are so much more aromatic.
White Peppercorns.
Chopped Lemongrass: Use only the bottom portion of the stalk where the flavor is strongest. (Learn more about lemongrass here.)
Chopped Galangal: Both fresh and frozen galangal are fine. (More info on galangal here.)
Makrut Lime Zest: Also known as kaffir lime zest, this comes from the green peel of makrut limes. It's not always easy to source, but no stress—just toss in a few extra makrut lime leaves when you make the curry as the leaves and zest have the same aroma. (More on makrut lime leaves here.)
Cilantro Roots: These are the roots from the cilantro (or coriander) plant, widely used in Thai cooking. If you can’t find them, cilantro stems make a good substitute.
Garlic
Shallots
Shrimp Paste: Known as gapi in Thai, this fermented paste delivers deep umami flavor. It’s pungent and salty, and while it’s traditionally included, you can leave it out and just add a bit more fish sauce to your curry. For a vegan version, substitute miso paste.
Roasted Peanuts: Peanuts are the defining ingredients of panang curry paste. They bring a rich, nutty depth to the curry. If you have a peanut allergy, you can replace them with any other nuts or seeds that work for you.

How to Make Panang Curry Paste

Here are all the steps to make panang curry paste. Note that this is my current method that uses a coffee grinder to help with the dry spices which saves a lot of time, and for the quickest way, blend the rest of the paste with a powerful immersion blender. In the video tutorial below, you can see how I make it all manually the traditional way using only a mortar and pestle.

Using a coffee grinder, grind the dried chilies, coriander, cumin, peppercorns, and salt into a fine powder. Remove and set aside.
Grind the peanuts in the coffee grinder until fine but not oily.
If using a heavy-duty mortar and pestle, add the lemongrass, galangal, makrut lime zest and cilantro roots; pound into a fine paste. Add the shallots and garlic, and pound into a fine paste. Add the ground chili mixture and the peanuts; pound until well combined.
If using an immersion blender, place the lemongrass, galangal, makrut lime zest and cilantro roots in a narrow container, such as a glass measuring cup. Top it off with the shallots and garlic (it is easier to blend with the moister ingredients on top ).
Use the 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. Once the mixture is fine, add the ground chili mixture and the peanuts and blend to mix.
Use right away, store in the fridge for up to 3 days, or freeze for up to a few months.

Watch The Full Video Tutorial!

This is the video where I showed how to make panang curry paste the traditional way, entirely manually using a mortar and pestle. You can also watch this video on my YouTube channel. For an updated tutorial on curry paste making that shows how to use grinders and blenders to make it go faster, see my red curry paste recipe.

Hack: Semi-Homemade Panang Curry Paste

If you're not able to make panang curry paste from scratch, and you can't find pre-made paste at the store, there is a hack! You can use store bought red curry paste, which is widely available, and turn it into panang curry paste simply by adding a few things. Thai red curry paste is essentially our "basic" paste upon which other pastes are built!

Here are the ingredients you'll need to turn store bought red curry paste into panang paste!

Red curry paste, I recommend Maeploy, Aroy D or Namjai brands. Blue Elephant is also good for those in the UK. Do not use Thai Kitchen as it is very weak.
Toasted cumin seeds.
Toasted coriander seeds.
Roasted peanuts, if allergic, you can sub another type of nuts or seeds that you can eat.
Fermented shrimp paste, this is optional, and if your red curry paste already contains shrimp paste (check the ingredient list) you don't need to add more.

All you have to do is grind the spices ad the peanuts and combine everything together. See amounts in the recipe card below!

Homemade Thai Sweet Chili Sauce น้ำจิ้มไก่

December 15, 2017 by Pailin Chongchitnant 25 Comments

This popular sweet chili sauce is one ingredient of Thai cuisine that has permeated just about every grocery store in North America! You'll be happy to know that it is incredibly simple to make, it tastes better when you make it, AND it lasts forever in the fridge. It also makes the perfect edible gift!

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. It's a really simple list with mostly staples! For amounts, see the recipe card below.

Mild to medium red chilies. These make up the bulk of the sauce, and we want to be able to use a lot of it for maximum chili flavour, so we have to choose something mild so as to not make the sauce too spicy. Traditionally, spur chilies or prik chee fa are used, but anything mild will work. I use something called "long red pepper" in my store (pic below) but if nothing else, red bell pepper will be fine.
Thai chilies. These are the small spicy chilies that we use to add heat to our sauce. Add as many as you like depending on how spicy you want the sauce to be. You can also omit for a non-spicy version.
Garlic.
Sugar.
White vinegar.
Salt. I like to keep it simple with salt, but you can try adding fish sauce instead.
Tapioca starch. This is added to thicken the sauce so that it will adhere to food better. Tapioca starch is traditionally used as it cooks up clear, so your sauce will remain clear and beautiful, but cornstarch will also be fine as a substitute if you're okay with a slightly cloudy sauce.

How to Make Thai Sweet Chili Sauce

Here's the bird's eye view of the process. If it's your first time, I recommend watching the video tutorial to ensure success.

Blend both chilies, garlic, and water until it looks slushy but not smooth.
Transfer into a heavy bottomed pot.
Add sugar, vinegar and salt and stir to mix.
Simmer the mixture for 5 minutes over medium heat. Keep a wet pastry brush handy and if the sides of the pot starts to brown, brush it off with some water to prevent it from burning.

Dissolve tapioca starch or cornstarch in water and stir the slurry into the sauce.
Keep stirring until it comes to a boil, then remove from heat. It will thicken further as it cools.

Tips for Success

When simmering the sauce, be careful not to let stuff sides of the pot burn. To prevent this, keep a wet pastry crush handy and brush off anything that starts to brown. Also, using a small burner will prevent the sides from heating up excessively.
When choosing chilies, while red bell pepper works, if you have the option, choose a red pepper with a thinner pulp which will be less watery. I'm using a "long red pepper," pic below.
Thai sweet chili sauce will keep indefinitely in the fridge; there is no need to freeze. You can also can it to make it shelf stable.
This sauce makes a great homemade gift! Put them in mason jars, put a label and a maybe a bow on them, and anyone would be delighted to receive it!

a long red pepper with 3 thai chilies in the back — This mild, thin-flesh red pepper is sold as "long red pepper" and is perfect for making Thai sweet chili sauce. It has no heat, so a few Thai chilies are added to boost the spiciness.

Serving Suggestions

So now that you have the sauce, what can you use it for?? To give you a clue, in Thai this sauce is called nam jim gai, which literally means "dipping sauce for chicken". So fried chicken and grilled chicken are both good candidates.

It's also our standard dipping sauce for all things deep fried such as egg rolls and fried wontons. This is because the sauce is sweet and sour, and most fried foods are primarily salty, so the combination works perfectly to balance all the flavours.

Here are a few deep fried recipes you can check out: Green curry spring rolls, crispy vegetarian spring rolls, Thai fish cakes, or crispy fried wontons.

FAQ

How spicy is Thai sweet chili sauce

Usually, Thai sweet chili sauce is quite mild. What you buy from stores is probably kid-friendly. When you make it yourself, however, feel free to make it a little spicier if that's your thing, and in Thailand, they can be up to "medium" spicy. Adding 1-3 Thai chilies per recipe is a good start.

How to store Thai sweet chili sauce

Keep this sauce in the fridge and it will last a very long time because of the high sugar and vinegar content. In fact, I've never seen this sauce go bad in my fridge, even after several months. Some separation might occur - a layer of water might collect on the top - this is normal and you can just stir it back together.

Is sweet chili sauce gluten-free?

Yes. This recipe is gluten-free, and most store bought ones are also gluten free.

Watch The 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. You can also watch this video on my YouTube channel!

Thai Cashew Chicken Recipe

May 20, 2022 by Pailin Chongchitnant 53 Comments

If you want to learn how to make the best possible cashew chicken stir fry at home, get ready. This is my "ultimate guide" to this popular takeout dish. I'm giving you all the tips and tricks that I know, (even some surprising ones), to maximize the flavour. It's also very quick to make; a perfect weeknight dinner. This is my husband's all-time-fave Thai dish, and he wanted to let you know that this version is awesome 😉.

What is Cashew Chicken? Is it Chinese or Thai?

Cashew chicken is simply a stir fry of chicken and cashews with a sauce that's got a salty-sweet flavour profile. Many people might think of cashew chicken as a Chinese dish, and indeed China is where this dish originated. You can tell by the presence of sesame oil, which we don't use very much of in Thai cooking.

But Thai cuisine is heavily influenced by Chinese food, and this is one dish that has become a mainstay in Thailand, and in Thai it's called gai pad med mamuang himmapan ไก่ผัดเม็ดมะม่วงหิมพานต์ . (I swear that whole thing just says "cashew chicken stir fry"!)

But as usual, no matter where dishes come from, once they arrive in Thailand, Thai people put our own spin on it. So the flavours are a little different in predictable ways; a little lighter, a little spicier, and with a little more fish sauce 😉.

Ingredients and Notes

Here are all the ingredients for Thai cashew chicken with important notes. It looks like a lot, but many of these you probably already have on hand. And if anything looks unfamiliar, not to worry - I'll explain everything you need to know!

Spicy dried chilies (optional). You can use any kind you want, I uses the generic dried chilies you find at Chinese markets. These are totally optional, but they are a classic part of cashew chicken in Thailand. They serve mostly as garnishes but people can also break them up for extra heat.
Extra-roasted cashews. The extra roasting makes them a little darker, crunchier, and nuttier! (See more under Pro Tip)
Garlic, chopped
Green onions, halved lengthwise and cut into 1-2 inch pieces.
Chicken thigh or breast, cut into bite-sized pieces. If using breasts don't cut them thinner than ½-inch to prevent them from drying out too quickly.
A mix of green, red and/or yellow bell peppers, 1-inch diced
Onion, 1-inch diced
Soy sauce
Golden Mountain Sauce, this is another type of Thai soy sauce. You can use Maggi Seasoning instead which is very similar, or sub more fish sauce.
Fish sauce
Sugar
Thai chili paste, store bought or homemade. For store bought I like Mae Pranom brand, but Pantai brand is also good. (See more on this in the FAQ)
Oyster sauce
Toasted sesame oil

How to Make Cashew Chicken

Here's a bird's eye view of the steps. But to ensure success I highly recommend watching the video tutorial before you start, as I often include extra tips; and for a very fast-cooking dish like this it's always good to see the whole process ahead of time, as you won't have time to read the recipe once the stove is on!

process shots for making cashew chicken steps 1-4

Marinade chicken in soy sauce. If using breast, add a little water.
Combine all sauce ingredients together.
Heat oil in a wok until very hot and spread the chicken in one layer and allow to sear.
Once browned, toss the chicken until fully cooked. Remove from the pan.

process shots for making cashew chicken steps 5-8

In the same wok, add the garlic and cook till golden.
Add the onions and cook briefly.
Add bell peppers, chicken, and the sauce mixture.
Toss on high heat for about a minute until everything is well combined and heated through.

process shots for making cashew chicken steps 9-10

Turn off the heat, then toss in the cashews and green onions.
Enjoy with some jasmine rice!

Pro Tips: Why This Recipe Is Special

Double-roasting cashews make them crunchier and nuttier, and that makes then pop. Some brands of commercially roasted cashews are quite light in colour, and aren't that crunchy. Stick them on a baking sheet and roast them again at 350°F for another 8-10 minutes, and you'll get crunchier and nuttier-tasting cashews that will be well worth the extra time.
Marinating the chicken while you prep makes it flavourful inside and out. The sauce is super flavourful, but it's only sitting on the outside. For the best result your chicken should also be flavourful inside.
Browning chicken adds flavour without the need to fry. Restaurants often dredge the chicken in flour and then deep fry them before tossing them into the stir fry. But if you just let the chicken brown in the wok, you'll develop that deeper "fried chicken" flavour, no frying required!
Adding onions after the garlic keeps them crisper. You might be tempted to cook onions first along with the garlic to get them soft and sweet, but here, the sauce is already sweet, and the chicken is tender, so minimally-cooked onion can better provide balance.

lightly roasted cashews vs dark roasted cashews on a baking sheet — Roasting store-bought roasted cashews again get them darker, nuttier and crunchier.

How to Make Cashew Chicken Faster

If you love cashew chicken and, like my husband, want to eat it again and again but don't want to do all the prep every time, I got you. Here are a couple of ways you can prep ahead and save time when the urge for cashew chicken strikes:

Make a big batch of cashew chicken sauce

Make 3, 4 or even 10 times the amount of sauce in this recipe. Be sure to scale all ingredients proportionally. Because sugar doesn't dissolve well in the thick sauce, I would first dissolve it in just a little bit of hot water before adding it to the rest of the sauce ingredients. Stir to mix well.
Measure the final volume of the sauce before you put it away, and divide it by the number of batches to get the volume that you need per batch. Write this amount on a piece of tape and tape it to the jar so you don't forget. Keep it in the fridge, it'll last indefinitely. Stir the sauce well before using.

OR..Start with my Universal Stir Fry Sauce

If you don't want cashew chicken THAT often, make a jar of my universal stir fry sauce, which is super useful for all sorts of things, including this recipe.
For the recipe given below, use 3 tablespoon of the universal sauce instead of the oyster sauce, soy sauce, Golden Mountain Sauce, and fish sauce. When you cook, you'll just need to add the chili paste, sugar and sesame oil.

Frequently Asked Questions

It is better to use chicken breast or thighs?

I prefer chicken thighs in most dishes, cashew chicken included, because it's fattier, more flavourful, and much less likely to be overcooked and dry. If you prefer chicken breast though, not a problem, it works quite well here in this flavourful sauce. But if using breasts, add a little extra water to the marinade to give it a little extra juiciness - especially if you overcook them, which is easy to do with chicken breast.

What is Thai chili paste? Is there a substitute?

Thai chili paste is a sweet-savoury thick paste that is loaded with umami. It's made mainly from dried chilies, shallots, garlic and dried shrimp.

Some people do not add Thai chili paste to cashew chicken, but my strong preference is for versions with. It adds a rich, sweet-savoury flavour that makes it truly stand out. If you don't add it, it'll taste like a generic chicken stir fry - just with cashews. Nothing wrong with that, but to me a Thai cashew chicken really needs it.

If you can't find it in stores or online, you can make it at home using this recipe here. It's also really useful to have on hand for our famous tom yum goong soup as well!

You can also try adding Korean gochujang plus a teaspoon of extra sugar, but know that the flavours between Thai and Korean chili pastes are very different, so it won't taste the same. I think the Korean version will still be tasty regardless, so if you do try it let me know how it goes!

What kind of dried chilies do I need? Do I even need them?

The dried chilies are completely optional for this, as they serve more as a garnish than an integral part of the dish, and not everyone eats them. But they're an iconic "look" for Thai cashew chicken, so I have to include them here. You can also add dried chili flakes instead for some heat without having to deal with whole chilies.

If using whole chilies, they need to be fried so they become crispy and can be easily broken and incorporated into the stir fry for those who want to eat them. (See video for how I eat the chilis).

You can use any kind of dried chilies that are about medium spicy. So chile de arbol are great, or I've used generic ones you can find at Chinese stores. Avoid ones that are large though, as I find it harder to get them crispy without burning them.

Chili Lime Peanuts with Thai Herbs

June 6, 2025 by Pailin Chongchitnant 7 Comments

This classic Thai snack will disappear fast at any gathering. A mix of peanuts, cashews, crispy garlic, makrut lime leaves, and chilies tossed in a seasoning mix that hits all the flavour notes - salty, sour, sweet, spicy and umami. Highly addictive!

What are Chili & Herb Peanuts?

In Thai, these nuts are called tua tod samunprai ถั่วทอดสมุนไพร. Tua means nuts, tod means fried, and samunprai means herbs. You can find these sold all over Thailand in little baggies or little tubs. And I've had many requests for the recipe from people who fall in love with them during their vacation in Thailand!

Iconic Thai herbs such as lemongrass, makrut lime leaves, garlic and chilies are first fried until crispy, and then the peanuts and cashews are fried in the herb-infused oil. The classic Thai ones are simply tossed with salt, but I like to make a "tom yum" flavour which is salty, sweet, sour, spicy and umami!

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.

seasonings and herbs needed for herb nuts recipe.

Raw peanuts, preferably skin-on. While you can make these with blanched peanuts, the skins do make them look better and the added fiber is a nice bonus. They also tend to taste better in my experience. Skin-on peanuts are available at most Asian grocery stores, and you'll probably see a few different types being sold—they're not all the same! My preferred peanuts are the smaller ones with the brightest red skins. Typically, they will also cost more than other types, but really not by much.
Raw cashews. These are optional, but I find they really make the whole mix look and taste better! If raw cashews are not available at Asian stores, look for them at health food stores, and check the bulk section.
Large cloves of garlic, we will be making garlic chips so we need large cloves for the most substantial chips.
Makrut lime leaves. Frozen is okay for this, but be sure to dry them very well after they thaw as we will be frying them, and any water left on them will splatter aggressively in the oil.
Lemongrass
Small dried chilies, optional. While these are optional, they do make the mix look so much prettier so I like to add them even if I don't end up eating them. Once the chilies are fried they will be crispy and edible if they're not too spicy for you. I get the generic dried chilies from Chinese grocery stores which tend not to be very spicy, but if you want spicy, arbol chilies from Latin American stores will work.

Seasoning Mix (Tom Yum Flavour)

The classic version of these are simply tossed in salt, which you can absolutely do, but I prefer the more interesting "tom yum flavour" which I highly recommend you try!

Salt. My recipe uses table salt, but you can use whatever salt you have, keeping in mind that larger grains such as Kosher salt measure differently, so check some online conversions to get the right amount.
Sugar. The balance of sweet and salty is what makes these nuts incredibly addictive!
True Lime brand lime juice powder. I specify the brand only because I have tried another brand (generic from a specialty food store) that was rather awful, and I have not seen any other brand here, though in Thailand Knorr also makes one. I love using lime juice powder as a way to add acidity and lime flavour when I don't want the liquid, and as a backup for when I'm out of fresh limes. I see True Lime sold in little packets at the supermarket, or you can also buy them on Amazon. I also use True Lime powder in my zingy and spicy Thai "Wing Zabb" recipe which I highly recommend!
Chicken bouillon powder (optional). This is the secret to all your Asian aunties' delicious cooking! Chicken bouillon powder (most commonly Knorr brand) is a very commonly used ingredient in Asia, including Thailand. In our nut mix, it adds a the umami factor that other seasonings don't.
Chili powder, optional, to taste. If you want the nuts to be spicy, add whatever kind of chili powder that you have on hand, though be careful with adding too much because a large amount of chili powder will dilute the other seasonings, so keep the amount no more than 1-2 teaspoons only.

How to Make Thai Chili Lime Peanuts

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 shot for making Thai herb nuts steps 1-4

Thinly slice garlic as evenly as you can; I recommend using a mandolin for this if you have one.
Dry the makrut lime leaves if needed so they are 100% dry. Fold each leaf in half and pull out the centre rib.
Tear the halves in half again, so for each leaf you will get 4 pieces.
Thinly slice lemongrass on a diagonal; no need to be precise here as we will not eat the lemongrass

process shot for making Thai herb nuts steps 5-8

Combine all the seasonings into a coffee grinder and grind into a powder.
Add about ¾ inch of frying oil into a wok or pot, then add 1 piece of garlic as you test piece. Once it starts to bubble, add the rest of the garlic.
Fry the garlic on low heat, stirring constantly, until they are golden (not brown) and the bubbling has almost completely stopped. Don't let them brown or they will be bitter. Drain on paper towel.
Fry the lime leaves on low heat until the bubbling stops, this should only take about 10 seconds. Remove and drain on paper towel.

process shot for making Thai herb nuts steps 9-12

Fry the lemongrass just until the bubbling has subsided significantly, but no need to wait for the bubbling to stop. Remove and discard as they are for infusion only.
Fry the chilies for about 15 seconds, stirring coostantly, just until they darken slightly. Remove and drain on paper towel.
Turn the heat up to medium and let the temperature come up to 350°F (175°C). Fry the peanuts until the are golden, about 7-9 minutes depending on the size. If peanuts have skins on, check the colour of ones that have split open. Do not let them brown or they will be bitter. Remove and drain on a paper towel lined brownie pan or casserole dish.
Fry the cashews until golden, 3-5 minutes. Remove and add to the peanuts to drain.

process shot for making Thai herb nuts steps 13-16

Pull the paper towel out from under the nuts.
While the nuts are still warm and oily, sprinkle the seasoning over the nuts evenly, then stir until they're all evenly coated.
Add the fried herbs and toss again to coat.
Wait until the nuts cool completely before eating. Enjoy!

Pro Tip: The Secret to Crispy Garlic

Of all the things you need to fry, the trickiest thing to get right is the garlic chips, and a common issue people have is the garlic chips nice and golden... but not crispy.

In order for something to become crispy, it has to lose most of its moisture, and this takes time. So if your heat is too high, the garlic will quickly reach temperature where it can brown, and the moisture will not have had enough time to evaporate, hence soggy garlic chips. The key is LOW heat, so there's plenty of time for the moisture to evaporate, but not so low that the garlic never turns any colour and becomes oil-sogged.

How do you know the moisture is gone? The bubbling! Bubbling of fried foods is due to water in the food evaporating. So as you fry the garlic, you'll notice that the bubbling decreases as the moisture runs low. The garlic is crispy once there is almost no bubbling left.

With the right heat, the bubbling of the garlic should be moderate, not super weak but not aggressive (see the video for a visual). And if you do it right the bubbling should start to die down before the garlic develops any colour, so by the time the garlic develops colour, the bubbling will be almost gone. It can take some trial and error to figure out the perfect heat setting, but I'd recommend starting , of your particular stove, so don't be discouraged if you fail the first time!

Storage

These nuts will last at least a couple of weeks in an airtight container, at room temperature. What can go bad is the oil which can go rancid, and this happens faster when the nuts are exposed to air, sunlight, and heat. So to make them last longer, keep the nuts in an airtight container, and stored in a cool place and away from direct sunlight.

The other issue to watch out for is the herbs losing their crispiness, which will happen if they are exposed to moisture for a long time. So if you live in a warm, humid place, and you want these to last to for a long time, you can also keep most of the nuts in the fridge, and keep a small container outside and refill as needed.

But let's face it, they are so good they won't last long!

Frequently Asked Questions

Can these be baked instead of fried?

While the nuts can be baked in theory, remember that the key technique here is frying the herbs in the oil that we use to fry the nuts, and then the nuts will pickup flavour from the oil. Baking will cook the nuts...but they won't have all those wonderful flavours!

Can other nuts be substituted?

While peanuts and cashews are the only two nuts used in Thailand, you can substitute with other nuts, such as almonds. However, I have not personally tried them so you will need to experiment with frying time.

Do I need to use all the herbs?

No, none of the herbs are mandatory, but the fewer herbs you use the less flavourful they become. So I would at the very least have the garlic, and my second priority would be the makrut lime leaves.

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

Like this recipe? You'd also love these!

Thai Grilled Steak Salad - Neua Yang Nam Tok

June 3, 2022 by Pailin Chongchitnant 13 Comments

Nam tok น้ำตก is a grilled meat Thai salad that hails from the northeast of Thailand. This version made with beef is a "steak salad," but this isn't your average bowl of leafy greens with a sliced steak on top. Nam tok is made almost entirely of steak; no vegetables, just lots of fresh herbs and a spicy, tart dressing. Served with sticky rice, it's one of the best dishes the Northeast has to offer, and is so easy to make at home!

A plate of Thai grilled steak salad with sticky rice - nam tok neua

What is "Nam Tok"?

Nam tok literally means "falling water" or "waterfall," so you might have seen this steak called "waterfall salad" on some menus. The name refers to the dripping (i.e., falling) of meat juices as it’s being grilled; so the one requirement for this dish is that the meat has to be grilled. There are two common types of nam tok: one made with pork, usually grilled pork jowl, and the other made with beef.

Ingredients and Notes

Ingredients for the Steak Marinade

This marinade is a simplified version of my ultimate steak marinade recipe because the steaks are going to get even more flavour from the salad.

Grilling steaks. Pictured are picanha steaks, also known as "top sirloin cap," but any other grilling steaks can be used. In Thailand, tri-tip is quite common.
Oyster sauce. Check out this post for how to choose the best oyster sauce.
Soy sauce. Watch this video for a soy sauce 101.
Sugar
Water
Neutral oil
Black pepper

Ingredients for the Salad

Uncooked jasmine or glutinous rice for making toasted rice powder
Makrut lime leaf (optional, not pictured). This is for adding fragrance to the toasted rice powder.
Cilantro
Mint
Shallots
Lemongrass
Shallots
Sawtooth coriander (optional, not pictured)
Roasted chili flakes - You can simply toast some plain chili flakes in a dry skillet over low heat for just a minute or so, until it darkens slightly and smells smoky. Or toast whole chilies, then grind.
Fish sauce. Learn more about choosing the best fish sauce here.
Lime juice
Water
Sugar
Thai sticky rice, for serving. This salad is always paired with sticky rice and I highly recommend it. Check out this post for how to make sticky rice.

How to Make Thai Grilled Steak Salad

Here's a bird's eye view of how to make neua yang nam tok, but be sure to watch the video tutorial first to ensure success!

process shots for making nam tok steak salad steps 1-4

Make the marinade by combining all ingredients.
Marinade steaks for at least 2 hours.
Grill the steaks, flipping at least twice for more even cooking.
I recommend medium to medium-well doneness for this recipe. Rare steaks don't hold up as well in this salad.

process shots for making nam tok steak salad steps 5-8

Toast the rice with a makrut lime leaf in a dry skillet or wok until browned.
Grind into a powder.
Slice the steak and place into a mixing bowl, adding any juices collected during resting.
Add all dressing ingredients and the toasted rice powder and toss.

process shots for making nam tok steak salad steps 9-10

Toss in all the fresh herbs.
Serve immediately with sticky rice!

A Tool for Navigating Beef Cuts

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Check it out and you'll be amazed! Access the Gateway here or scan this QR code below!

Frequently Asked Questions

What is the best cut of steak for a steak salad?

There are a lot of options depending on your budget. I'm using picanha for this, which can be hard to find, so any of the following would be a good choice: tri-tip, top sirloin, hanger, bavette (flap), skirt, flank, or flat iron. Higher amounts of marbling (fat) is better, so keep that in mind when you're looking at all the options.

Can I make this salad in advance?

You can prep some of the components in advance, but I recommend tossing the salad right before serving as the toasted rice powder will absorb all the moisture from the dressing and the herbs will wilt. You can do any of the following ahead of time:

- Marinate the steaks up to one day ahead. Marinated steaks can also be frozen.
- Cook the steaks up to a few days ahead. Keep it in the fridge and re-grill to heat it up before serving.
- Toast the rice. Keep it in a sealed container and grind when ready to use.
- Up to a few hours before serving; chop the herbs and combine the seasonings for the dressing.

Can I make this with another meat?

Yes! Pork is another common meat used for nam tok, and you can use the recipe for Thai BBQ pork jowl here for the marinade. Other meats are not common for this dish in Thailand, but you can certainly try it with chicken (dark meat recommended) or lamb.

Love to Grill? Check out these recipes!

Authentic Pad Thai Recipe ผัดไทย

September 27, 2019 by Pailin Chongchitnant 203 Comments

Take it from a Thai person, it's hard to find a really good, authentic pad thai outside of Thailand. I've searched high and low, and concluded that the best option is to master cooking it at home. This recipe is the real deal with all the ingredients of a traditional pad thai—no compromise.

I'll share all the tips and tricks and provide substitutions for ingredients you may not have. Make sure you also watch the video tutorial because this is a dish that's better learned visually and the techniques are important to success!

A plate of pad thai with shrimp and a side of lime and bean sprouts — Traditional pad thai shrimp with all of the classic garnishes.

Pro Tip: Pad thai is easy to make, but it isn't quick if you make everything from scratch. So to prep it for a weeknight meal, check out my post on How to Make Authentic Pad Thai in 5 Minutes!

What does REAL traditional pad thai look like?

You've probably had pad thai in your local restaurant, but what you had may not be anything like the authentic version. First, it should not have ketchup or any tomato product in it. Second, it should not be syrupy sweet. And finally, it shouldn't be just a heavy, soggy clump of noodles with bits of green onions.

Real pad thai should be:

Stir-fried in a hot wok, and all the sauce should be absorbed into the noodles; it should not saucy!
A good balance of sweet, salty and sour, not leading with any one flavour. It should not be overly sweet!
LOADED with beansprouts which lightens the noodles and add freshness.
Have lots of "bits" in it which gives complexity: shallots, garlic, tofu, dried shrimp, etc.
All in all it should be a well-balanced dish that leaves you satisfied, and not heavy.

Ingredients for Pad Thai

Here's everything you'll need, with more details on a few less common ingredients and how to substitute them. For the amounts, see the recipe card below.

FOR THE SAUCE:

Tamarind paste (aka tamarind concentrate) - This is a key ingredient for the sauce, and homemade is recommended for best flavor. Here's how to make tamarind paste from pulp. A store bought one is fine to use to make life easy, but do make sure it is a product of Thailand or Vietnam, not India, and should be a brown liquid with a pourable consistency.
IMPORTANT NOTE ON TAMARIND: The sourness of tamarind varies greatly between brands, so after feedback from a few people that their pad thai is too sour, I have changed the amount of tamarind to 3-4 Tbsp. Taste your tamarind, and if it's so sour it makes you pucker, use only 3 Tbsp. If it doesn't make you pucker, 4 tablespoon is fine. If you're not sure, start with 3 and you can always add more lime at the end.
Palm sugar - Choose high quality palm sugar when possible, for more info check out my ultimate guide to palm sugar. If not available, substitute equal weight of light brown sugar.
Fish sauce - Good fish sauce is perhaps the most important thing for flavour. For more info, here's my guide to fish sauce. If you're vegetarian, check out my vegan pad thai recipe.

FOR THE PAD THAI:

Shallots
Garlic
Dried shrimp - Can be omitted if not available or allergic.
Pressed tofu (pic below) - Sometimes labeled as bean curd, this is the firmest of all tofu. Extra firm tofu can be substituted, but if you feel like they might break in the wok, pan-frying them first will firm up the exterior and prevent breaking.
Sweet preserved radish (chai po waan, pic below) - Can be omitted if not available. These sweet-salty chewy bits of preserved daikon is always added to pad thai in Thailand. You'll likely need to go to a specifically Thai grocery store to find these, and it may come whole or pre-chopped. Japanese sweet preserved daikon, takuan, makes for a decent substitute and is much easier to find. Note that there is also a salty Thai preserved radish, which cannot be used instead.
Chili flakes - Optional but recommended. Pad thai is really much better when it's a little bit spicy!
Eggs
Roasted peanuts
Rice noodles - I recommend Erawan Brand size medium (pic below) which is the traditional size used in Thailand. If using a different brand, you might need to adjust the amount of water and soaking time.
Bean sprouts - Go for mung bean sprouts, not soybean sprouts.
Garlic chives - If you can't find these at your regular Asian store, try looking at Japanese or Korean markets also. You can substitute green onions but the two really do taste different. If using green onions, finely chop them as they have a much stronger taste than garlic chives.
Lime wedge for serving.

PS. You can make the sauce fresh as I showed in the video tutorial, or make it in bulk in advance and keep it in the fridge for months! Check out this large-batch recipe for pad thai sauce.

Pressed tofu is very firm and is great for stir fries. Marinated versions are also available and can be use if you prefer it.

Left: Thai sweet preserved daikon radish. Right: Japanese sweet preserved daikon radish, a good substitute.

Erawan Brand, Size M is the classic size for pad thai.

Pro Tip: Emergency Noodle Soaking

Medium size Erawan Brand dry rice noodles take about 1 hour to soak in room temperature water. Brands that are thinner, such as Thai Kitchen, will take less time, but the final texture won't be as good. You can use warm water to lessen the time required, but keep an eye on them and drain the noodles once they become opaque white and completely pliable (i.e. they don't resist gravity at all.) Don't over-soak.

If you're about to cook and forgot to soak them, don't panic! They can be soaked in 3 minutes in hot off-the-boil water, but it's a bit risky so I try to avoid this. Too long in hot water and they will become too soft, so you MUST time it and place them in cold water immediately after.

How to Make Pad Thai

I highly recommend watching the full video tutorial to ensure success, but here's a bird's eye view of what you need to do:

To make the sauce, melt and caramelize the palm sugar.
Once the sugar has darkened into a caramel colour, add water to stop the caramelization.
Add fish sauce and tamarind and bring to a simmer.
Turn off the heat and let it sit until the sugar is completely dissolved.

Process shots for making pad thai, steps 5-8

Sear the shrimp until browned, then flip and cook the other side. Once fully cooked remove from the pan. If using other kinds of meat, you can cook it all off as well.
Saute shallots, garlic, tofu, dried shrimp, preserved radish, and chili flakes until the garlic starts to turn colour.
Add the soaked noodles.
Add the sauce.

Process shots for making pad thai, steps 9-12

Toss until the noodles have absorbed all the sauce.
Push the noodles to one side and add the eggs to the space you've made and break the yolks.
Put the noodles on top of the eggs and let it cook for 15-30 seconds until the egg is almost cooked through
Flip and toss to mix the eggs with the noodles.

Process shots for making pad thai, steps 13-16

Add the peanuts, bean sprouts and garlic chives.
Turn off the heat and toss until the beansprouts are incorporated and slightly wilted.
Plate and top with more peanuts and shrimp.
Don't forget to add fresh lime before eating!

How to Make Pad Thai in 5 Minutes

Pad thai made from scratch isn't exactly weeknight-friendly because there's so much prep to do. But good news: the prep can be done days in advance so you can have pad thai on a Tuesday night in minutes, just like at a restaurant!

There are "4 levels of preparedness" when it comes to pad thai prep, all of which I explain in detail in this video, and even doing just level 1 in advance will save you a lot of time. If you've got all 4 levels done, you can cook pad thai in 5 minutes - watch me do it in real time!

Why is it so hard to find good pad thai in restaurants?

Cooking pad thai is not that hard, but the fully-loaded, traditional version has a lot of ingredients, not all of which are easy to find. For many restaurants some ingredients may not be available, the many prep may be too complex for their simple operation, or they need to keep the cost of such a staple item low. So things get left out and substituted.

But each ingredient in pad thai contributes a flavour. Nothing in there is added just for "fluff" - so the more you take away, the less complex the flavour becomes. Sure, you can omit or substitute a few things without much harm, but past a certain point, the flavour suffers significantly.

FAQ's & Common Issues When Making Pad Thai

Why is my pad thai so dark and so sour?!

You used the wrong tamarind. You probably used "tamarind concentrate" from India, which is entirely different from the one we use in Thailand and is much more concentrated. It can be used but you'll have to dilute it. Unfortunately I've not personally used it so I don't know for sure how much water to add, but I would start with using just 1 tablespoon of the concentrate mix with 3 tablespoon water. See this video for everything you need to know about tamarind, and this video on how to make tamarind paste at home.

Why are my pad thai noodles clumpy and soggy?

First, if you're struggling with getting a good texture for rice noodles, try this easier pad thai with glass noodles. It tastes just as good, and is SO much easier to perfect.

Now, your rice noodles. There are a couple common mistakes:

1) Do not boil the noodles before using. Dry rice noodles only need to be rehydrated for 1 hour in ROOM TEMP water, and they will finish cooking in the liquid of the sauce.

2) Do not crowd the pan, especially if you have a weak stove. If you crowd the pan you'll trap too much steam, which causes the noodles to boil rather than fry. I recommend making no more than 2 portions in one wok at a time, but if you want to cook a larger batch, you need to reduce the amount of water in the sauce.

Why is my pad thai so bland?

Make sure you measure the ingredients correctly. This is not the recipe to "eyeball". The sauce amount is designed to be perfect for the amount of noodles, so if you eyeball the noodles and use too much, it will be too diluted.

Why is my pad thai not orange like ones in restaurants?

Rest assured, you pad thai is NOT supposed to be orange! Many restaurants will add ketchup and paprika to boost the colour in order to make it look more appealing, but this is not traditional.

However, we DO make a type of pad thai that is a little orange, and that colour comes from shrimp tomalley which we render out into oil and use it to cook pad thai. Check out this easier pad thai recipe with glass noodles where I also show how to make shrimp oil that boosts the flavour of pad thai! Also, we have a similar dish called Sen Chan Pad Pu that gets its orange colour from ground chilies.

I need to make this for a party, what should I do?

Pad thai is not a dish I recommend making for a party. It's hard to make a large amount of pad thai using a home stove—you will need to make multiple batches.

Also, the noodles don't sit well and they are best when eaten fresh off the wok. If they sit for too long the noodles will start to clump up together.

It IS possible to do it for a not-too-big party, but I would cook multiple small batches, and plan it so that people will eat them shortly after they're done.

I have leftover pad thai, what's the best way to keep and reheat it?

Pad thai, and rice noodles in general, do not keep well. One day in the fridge isn't too bad; it can be microwaved or re-fried in a pan with a tiny splash of water. But after multiple days in the fridge, the noodles will harden and can't really be brought back to life. Check out my glass noodle pad thai for a version that can keep and reheat better.

How can I make pad thai vegan/vegetarian?

Don't modify this recipe! Use my awesome vegan pad thai recipe here instead!

Can I use chicken, pork, or beef instead of shrimp?

Yes. I'd marinate them first so they have some flavour: For 8 oz (225 g) of thinly sliced pork, chicken or beef, add 2 teaspoon (10 ml) soy sauce, ¼ teaspoon (1.25 ml) sugar and 1 tablespoon (15 ml) water. Mix well and let it sit for at least 15 minutes.

Cook it off first the same way I do the shrimp in this recipe, and toss them back to the pan at the end.

What's another quick and easy Thai noodle recipe I should try?

Glad you asked! My other favourite is this easy drunken noodles recipe (pad kee mao) which also comes together in just a few minutes after the prep is done. Or if you want something not spicy, pad see ew is a cult-favourite that is very simple and kid-friendly!

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials, so make sure you watch the video below to ensure success. You can also watch this video on my YouTube channel, and if you enjoy the show, consider subscribing. Thank you!

Recipe Card

Tom Yum Goong Recipe (Creamy Version)

September 8, 2017 by Pailin Chongchitnant 20 Comments

Creamy Tom Yum Goong ต้มยำกุ้งนำ้ข้น has become very popular in Thailand in the past several years. It's the richer, more voluptuous sister of the classic "clear broth" tom yum goong. In this video I also review basic techniques and ingredients essential in making the best tom yum possible!

When it comes to Thai soups, tom yum is indisputably the most popular, and many would argue the most delicious, soup there is. It happens to also be a very easy recipe you can whip up on a weeknight, and all the herbs I used, lemongrass, galangal, kaffir lime leaves, can call be frozen and you can quickly throw them in directly from the freezer.

Also check out my other tom yum recipes, I have recipes for tom yum chicken, tom yum fish and also vegetarian/vegan tom yum.

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!

Authentic recipe for the classic Thai soup: Tom Yum with shrimp. It's easy yet full of bold flavours. Check out the vegetarian version on my website too! #tomyum #thaifood #thairecipes #soup #shrimp

Thai Mango Sticky Rice Recipe

May 16, 2024 by Pailin Chongchitnant 36 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!

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.

Toasted Rice Powder

September 27, 2013 by Pailin Chongchitnant 6 Comments

Toasted rice powder or kao kua is an important ingredient in northeastern Thai cuisine, also known as Isaan cuisine. It's used in popular dishes such as laab, nam tok grilled steak salad, and our classic dipping sauce for grilled meats or nam jim jeaw.

Watch The Full Video Tutorial!

Gaeng Hung Lay - Northern Thai Braised Pork Curry

February 9, 2018 by Pailin Chongchitnant 26 Comments

Gaeng Hung Lay แกงฮังเล is one of the most iconic dishes of Northern Thailand, and arguably one of the tastiest! Pork belly and pork ribs are slowly stewed in a WHOLE bunch of herbs and spices. The result is tender fatty pieces of pork that has been entirely permeated by the rich and aromatic sauce. It is a dish to impress, and though it takes time, most of the process is hands-off!

This dish came to Northern Thailand via Myanmar, which in turn has a lot of Indian influences on their cuisine. This is why there are a lot of spices in this recipe, and why you can use Indian garam masala which you can buy from Indian grocery stores instead of making your own hung lay curry powder.

Ingredients and Notes

Here are all the ingredients you'll need to make this recipe and important notes about them. For amounts, check out the full recipe card below.

The Curry

Pork belly, cut into big chunks
Pork spare rib tips, chopped
Tamarind paste, if buying tamarind paste, look for tamarind in a jar that is from Thailand (sometimes labeled as tamarind concentrate). It should have a pourable consistency. If it is very thick and not pourable, add one tablespoon at a time and taste before adding more. You can also make it from pulp using this recipe.
Dark brown sugar or palm sugar
Black soy sauce or dark soy sauce, optional, you can add more or less to get the colour you like.
Fish sauce
Garlic, peeled, but keep cloves whole
Pearl onions or Thai small shallots
Julienned ginger

Hung Lay Curry Paste

Tip: No time to make the curry paste? "Cheat" by combining 3-4 tablespoon store bought red curry paste with 2 tablespoon hung lay curry powder or garam masala.

Dried mild red chilies. I use dried guajillo peppers for colour because they're mild, and then add a few dried arbol or Thai chilies to adjust the heat. In Thailand, the mild dried chilies you're looking for is spur chilies or "prik chee fa."
Garlic
Chopped shallots
Lemongrass, bottom half only, chopped
Galangal
Turmeric (or 1 ½ teaspoon powdered turmeric)
Hung lay curry powder (recipe below, or use garam masala)
Fermented shrimp paste (gapi)

Hung Lay Curry Powder

Whole spices are always preferred as the flavours are more aromatic when freshly ground, but if you don't have it, ground version can be substituted.

Cinnamon stick or ground cinnamon
Black peppercorns
Turmeric powder, you can also pound fresh turmeric root into the curry paste
Green cardamom
White cardamom, these can be found a Chinese grocery stores.
Cumin seeds
Coriander seeds, this is the one spice I ask you use whole because in my experience ground coriander has so much less flavour than whole.
Star anise
Cloves
Nutmeg
Fennel seeds

How to Make Gaeng Hung Lay

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Make Hunglay Curry Powder:

For whole spices, toast them in a dry saute pan until aromatic and darkened slightly. You can combine spices of similar size and toast them at the same time.
Then combine all spices in a coffee grinder or blender and grind into a powder.
Once made, store in an airtight container in a cool, dark place. You will have more than you need for this recipe, so feel free to use it as rubs, marinades, or on vegetables!

Make the curry paste:

Grind dried chilies into a powder in a coffee/spice grinder, removing the seeds if you want to reduce the heat.
If using an immersion blender: combine lemongrass, galangal, turmeric, shallots, garlic and shrimp paste, and blend into a paste. Add the ground dry spices and blend just to mix.
If using a mortar and pestle: start by pounding lemongrass and galangal into a fine paste. Then add turmeric and pound until fine, then add shallots and garlic until fine. Then add the shrimp paste and ground dry spices and pound to mix.
If using a regular blender: combine lemongrass, galangal, turmeric, shallots, garlic and shrimp paste, and blend into a paste. If it's too thick you can add a little water to get it going, but only add as much as needed. Pour
Add the dried chilies and the hung lay curry powder and blend just until well combined.

Make the curry:

Preheat a wok or large pot over medium heat, do not add any oil as there will be a lot of pork fat rendered. Add the pork belly pieces in one layer, and without crowding the pan, and let them sear until well browned on 4 sides. They will stick at first but once they are browned they will release from the pan.
Add the pork ribs and give it a quick toss. Then add the curry paste and toss to coat all pieces of pork well. Once the paste is well distributed and it has had a couple of minutes to fry in the pork fat, add water just until it barely covers the pork.
Add fish sauce, black soy sauce, tamarind and sugar, and cook for 1 hour 45 mins to 2 hours, loosely covered, until the pork is fork tender.
Towards the last 20 minutes, check the amount of liquid, and if it's very soupy, uncover the pot completely to allow liquid to evaporate. You want the sauce to be thick and rich in the end.
Once pork is tender add julienned ginger, whole garlic and pearl onions and simmer for another 15-20 minutes until the garlic is tender. You can add a little more water at any point if it gets to dry.
Taste and adjust seasoning.
Garnish with extra fresh julienned ginger if desired and serve with rice, enjoy! This curry can also be made in advance and kept in the fridge, and it'll keep well in the fridge for at least a week.

Watch The Full Video Tutorial!

Recipe Card

Thai BBQ Pork Skewers - The Ultimate Street Food (moo ping)

May 30, 2014 by Pailin Chongchitnant 17 Comments

There is perhaps no other food that represents Thai street food culture better than these. These flavourful marinated pork skewers, served alongside sticky rice, can be seen all over the country, any time of day. They're very easy to make, so you can bring the streets of Thailand into your backyard with this recipe

What is Moo Ping หมูปิ้ง?

Moo means pork, and ping means to grill, so the name simple means "grilled pork." But there is much more to it than that. The pork is marinated in a slightly sweet mixture of umami sauces, herbs, and coconut milk. They're then skewered and grilled, and always served with sticky rice.

In Thailand, you can find these sold by street carts outdoors, or inside malls where there are also plenty of food stalls. Nowadays, many of these vendors do not make their own moo ping, and instead buy them from a large supplier. In my opinion, the quality of the average moo ping in Thailand has gotten worse since this started happening. Mass produced moo ping are made from finely chopped pork, they use evaporated milk instead of coconut milk, and they always taste too sweet. So this is definitely one recipe I now prefer to make myself, so I can make them like the good old days!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Bamboo skewers, soak these for at least an hour before grilling, and up to overnight, to prevent them from burning on the grill. Though if you forget, you can use my other trick of placing a strip of foil down on the grill and making sure the exposed skewers rest on the foil to insulate them.
Pork collar butt roast, or pork shoulder. You want to use a fatty cut for this for maximum juiciness.
Garlic
Cilantro roots or chopped cilantro stems
Oyster sauce
Soy sauce
Black soy sauce to add a dark colour. You can sub Chinese dark soy, but you have to reduce the amount of regular soy sauce as Chinese dark soy is much saltier than Thai soy sauce.
Palm sugar, or light brown sugar.
Neutral flavoured oil
Coconut milk
Water, this is added to create a brine to make the pork juicier.
White and black peppercorns, though you can use one or the other if you only have one.
Corn starch
Sticky rice for serving

Watch The Full Video Tutorial!

How to Make Thai BBQ Pork Skewers

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Process shots for making moo ping, steps 1-4

For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved.
Add all remaining marinade ingredients, except cornstarch, and stir to mix.
If you see any silver skin on the pork, remove it, then cut pork into thin, bit-sized pieces. If you start with a roast, first cut the roast into long "cylinders" along the grain, about 1.5" wide by 1" tall.
Then slice each cylinder into 5 mm (¼ inch) thick pieces against the grain. See the video tutorial for a demo. Slicing thinly against the grain ensure that the muscle fibers are shortest, producing the most tender pork.

Process shots for making moo ping, steps 5-8

Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you're in a rush.
After marinating, sprinkle cornstarch over the marinated pork and mix well.
Skewer the pork by simply poking through the middle of the piece, then lay them flat on a tray so that the pork pieces are laying flat, shingled on top of each other. Pack them tightly and neatly on top of each other and it'll help shape the skewers. If you have time, let the pork sit in the fridge on the skewers for another hour or longer to set the shape of the skewers, and the pork will not flop around as much when you grill.
Grill over medium to medium high heat, 1.5 - 2 minutes per side. I like to place a folded strip of foil on the grill under the exposed skewers; this prevents the skewers from burning, especially important if you did not soak the skewers. Serve with sticky rice!

Recipe Card

Thai-Chinese BBQ Pork Rice (Kao Moo Dang)

March 12, 2021 by Pailin Chongchitnant 11 Comments

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.

a plate of kao moo dang with a side of cucumber and boiled eggs and a bowl of dark soy sauce — "Kao Moo Dang" literally means "red pork with rice" in Thai. "Red pork" is what we call Chinese BBQ pork (char siu).

Will Any Char Siu Recipe Work?

Yes. The recipe I show you here is the closest to what a Thai street vendor would make, and it is also a bit simpler. But if you already have your own trusted char siu recipe, or you've made my super popular authentic Cantonese style char siu recipe, each will work just as well. All of these styles have the same flavour profile, just slightly different ingredients.

Choosing Pork for Kao Moo Dang

Chinese style char siu typically uses port butt or pork shoulder, which works fine for this, however the Thai style is leaner and we like to use pork loin. This works because there's gravy to keep the dish moist even though the meat is lean.

Buy a pork loin roast (pic shown in the video), then cut it lengthwise with the grain into long strips about 2"x1" in diameter. Try to cut it in such a way that each piece has a bit of fat on it, because this fat will help keep everything moist and tender.

If you can, get the fatty end. When I went to get my pork from the specialty butcher, he was cutting my roast from a whole piece and asked if I wanted the "lean and pretty end" or the "fatty end". Turns out the two sides of a pork loin are different! Either will work depending on whether you like fatty or lean meat, but it's nice to have the option! I got the fatty end, naturally.

How about pork chops? If you can't find pork loin roast, pork chops will work but you want to make sure they are at least 1-inch thick. The pork needs time to brown and char slightly without overcooking the inside.

Watch The Full Video Tutorial!

Ingredients and Notes

Here are all the ingredients you'll need to make this recipe and important notes about them. For amounts, check out the full recipe card below.

Thai-Style BBQ Pork (Moo Dang)

Pork loin roast, you can also use tenderloin if you prefer that.
Soy sauce
Golden Mountain Sauce. This is a type of soy sauce with a different flavour. You can also use Maggi Seasoning which has a similar flavour, or simply sub more soy sauce.
Black soy sauce. This is added for a dark, rich colour. You can sub Chinese dark soy sauce, but because it is saltier you should reduce the amount of regular soy sauce slightly.
Five spice powder, store bought or see my homemade recipe
Honey
Toasted sesame oil
Garlic
Ground white pepper
Red food colouring (optional). In Thailand the pork is typically dyed bright red. If you're not going for the classic look, it can be omitted.

Gravy:

Pork or chicken stock, unsalted or low sodium. See my homemade pork stock recipe here.
Pork marinade from above
White sesame seeds, toasted
Tao jiew fermented soybean paste. This is basically the Thai version of miso, but it is runnier and comes in a glass bottle. You can substitute equal amount doenjang or miso.
Chopped palm sugar or light brown sugar
Black soy sauce (optional) to adjust colour as needed. Chinese dark soy can also be used.
Cornstarch or tapioca starch to thicken the gravy.

Dark Soy Chili Vinegar (optional):

This is a condiment typically served with kao moo dang, it adds bright spicy acidity which works nicely with the dish. But it is optional as not everyone uses it.

Sweet soy sauce or packed brown sugar
White vinegar
Soy sauce
Thai black soy sauce or sub Chinese dark soy sauce and omit the regular soy sauce
Chopped chilies, to taste

Ingredient Substitution Guide

Here are some ingredients you may not have and how to substitute. You can also watch my video where I explain all the different sauces used in Thai cooking.

Thai seasoning sauce (Golden Mountain Sauce is a brand most commonly available). This is a type of soy sauce with a different flavour from our regular soy sauce. Maggi Seasoning or Bragg's Liquid Amino will work fine.
Tao Jiew or Thai fermented soybean paste. This is the Thai version of miso, except the consistency is runny and the soybeans are whole. It's very salty and comes in a glass jar; typically Healthy Boy Brand is the one most commonly available. You can substitute Japanese miso paste or Korean doenjang paste although they do taste slightly different; use them in equal amounts.
Five Spice Powder is a Chinese blend of spices that is absolutely key to the identity of this dish and is not substitutable. You can buy it, but if you have a lot of spices in your cabinet you can probably just make it. It's as simple as blitzing them in a coffee grinder. I prefer to make it from whole spices because the flavours are so much fresher than pre-ground spices. Check out my recipe for homemade five-spice powder here.
Thai black soy sauce is what we use to add dark, delicious-looking colour to various dishes like pad see ew. It's not very salty and has a molasses-y, slightly sweet flavour. You can substitute Chinese dark soy sauce, but because the Chinese one is much saltier, you have to be careful how much you add, and you may need to reduce the amount of the regular soy sauce a bit. You can also omit it altogether if you don't care about the colour.
Sweet soy sauce. Think brown sugar syrup + soy sauce. Indonesian sweet soy sauce will work just as well as the Thai one. As the name suggests it is mostly sweet and is very thick. In this case you can use dark brown sugar instead.

How to Make Chinese BBQ Pork & Rice (Kao Moo Dang)

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Cut pork loin into long strips, about 1" x 2" wide (see video to get a better idea of what this looks like). You can then cut each strip in half if you wish.
Place them in a large zip-top bag or a dish that's just big enough to contain the pork in one, even layer.
Combine all marinade ingredients together and stir to dissolve the honey then pour over the pork, mixing well to ensure all surfaces of the pork are coated.
Marinade for 24 - 48 hours, flipping the bag or turning the pork over half-way through to ensure even marinating.
Preheat the oven to 400°F (200°C) with the rack set in the middle. Allow it to preheat for at least 30 mins.
While the oven preheats, pull the pork from the fridge so that it has time to come to room temp a bit before roasting. Also now is a good time to get the rice going and prep any other garnishes you're serving.
Line a baking sheet with foil or parchment paper and put a rack on it. Remove the pork strips from the marinade (don't throw away the marinade!), shaking off as much excess as possible, and place them on the roasting rack. If your pork is quite lean, it's a good idea to brush with some vegetable oil.
Roast for 30-35 minutes or until the internal temperature registers 155°F for well-done but still juicy pork. If you want medium doneness, pull them at 145°F.
While the pork is roasting, make the gravy: In a small pot, add the stock and the pork marinade and bring to a boil.
While you wait for it to boil, in a mortar and pestle crush the toasted white sesame seeds briefly just until they're broken but still look mostly whole. You should be able to smell the aroma once they're sufficiently broken. Remove from the mortar.
Add the Thai fermented soybean paste to the mortar and crush until there are no more chunks of soybeans; if using doenjang or miso you don't need to do this.
Once the stock is boiling there will be a lot of congealed scum floating on top; this is just cooked pork juice, and you can skim it off with a fine mesh skimmer and discard.
Add the tao jiew, white sesame seeds, 1 tablespoon of the palm sugar, and just enough of the black or dark soy sauce to get a nice rich brown colour (if using Chinese dark soy sauce, add a little at a time as it can become too salty.) Allow the gravy to simmer gently for about 5 minutes then taste and adjust seasoning with more soy sauce or sugar as needed.
Mix the cornstarch with a splash of water and stir to dissolve, then pour the slurry into the gravy while stirring. Bring the gravy to a boil, stirring constantly, until it's thickened.

For the dark soy chili vinegar

Combine all ingredients together and stir. This can be made well in advance and any leftovers will last in the fridge for several weeks.

Assembly:

Once the pork is done, allow it to rest for at least 10 minutes before slicing. The pork can even be served room temp if the gravy and rice are hot.
While the pork rests, slice the cucumber, cut the boiled eggs in half, and prep any other sides you're serving.
Slice pork into thin pieces and place on top of the hot rice, ladle some gravy on top and serve with the eggs, cucumber slices, and Chinese sausages, if using.

Thai Chili Paste (Chili Jam) - Nam Prik Pao

August 28, 2015 by Pailin Chongchitnant 32 Comments

There are several sauces and pastes that are very important to Thai cuisine, and Thai chili paste or nam prik pao, is one of them. Nam prik pao is a savoury and sweet paste with a uniquely rich flavour. It's versatile and essential in many of Thailand's most popular dishes, such as the famous tom yum goong soup. It can be hard to find, but thankfully it's not at all difficult to make at home, and the homemade version always tastes better!

Thai chili paste in a bowl and in a glass jar.

What is Nam Prik Pao?

Nam prik pao น้ำพริกเผา is an extremely versatile ingredient and a staple in any Thai kitchen. It is a paste made primarily from dried chilies, shallots, garlic, and dried shrimp, all of which are ground into a paste, then seasoned and cooked in oil until thick and shiny. Though it is a savoury ingredient, nam prik pao is quite sweet.

The flavour profile of nam prik pao is quite unique, with robustness coming from toasted dried chilies and garlic and shallots that cook down until jammy. When it is added to a dish, it is usually an important part of the dish's identity, and you really can't substitute it with another ingredient.

In Thai cuisine, nam prik pao is used in many different ways, most commonly in soups, stir fries, and salads. More on different ways to use it below.

Ingredients and Notes

Here are all the ingredients you'll need to make this recipe and important notes about them. For amounts, check out the full recipe card below.

Dried mild chilies. Nam prik pao is not supposed to be very spicy, so stick with large mild chilies such as guajillo or puya peppers. In Thailand, we use dried spur chilies. If you want to make it spicy, however, that's totally fine, in which case feel free to add spicy dried chilies to the paste in addition to the mild.
Dried shrimp. These add loads of umami to the paste. You can find dried shrimp at any Asian grocery stores in the fridge, and I would choose medium size ones for this recipe.
Garlic, peel but leave the cloves whole
Shallots, peeled and cut into large chunks
Tamarind paste, also labelled as "tamarind concentrate". Make sure it is a product of Thailand which should come as a brown liquid. Indian "tamarind concentrates," which are a sticky, black paste, are much more concentrated and the same amount cannot be used for this recipe. You can also make your own tamarind paste from pulp.
Salt
Fish sauce
Palm sugar, finely chopped, packed. If palm sugar is not available, you can substitute light brown sugar.
Shrimp paste, optional. Fermented shrimp paste or gapi adds extra umami that's different from the dried shrimp, but it can be omitted.
Neutral flavoured oil. Quite a lot of oil is added to the paste in order to achieve a luscious, spreadable consistency. In commercial versions of this paste, more oil is used to the point where there is always a thick layer of oil that it on top of the paste, but at home you just need to add enough for the right consistency.

Watch The Full Video Tutorial!

How to Make Thai Chili Paste/Chili Jam - Nam Prik Pao

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

Process shots for making thai chili paste steps 1-4

Toast the dried chilies in a dry skillet over medium heat, stirring constantly, until they are charred in some spots and smell smoky. Remove from the pan and set aside. (See alternate broiler method for toasting chilies below)
In the same pan, add garlic and shallots and toast over high heat, stirring constantly, until they are charred. Remove from the pan. (See alternate broiler method below)
In a coffee grinder, grind dried chilies into a powder.
Add dried shrimp and grind until fine.

Process shots for making thai chili paste steps 5-8

In a food processor or a blender, add all ingredients except the oil.
Grind into a fine paste, adding more oil as needed for the paste to grind effectively. Scrape the sides down occasionally.
Transfer the chili paste into a pot or a wok along with any remaining oil. Cook over low heat, stirring constantly to cook the herbs and thicken the paste to a spread consistency. If you are making a large batch, it will take more time to cook.
Once the paste is dark and thick, with the oil sizzling out of the paste, it is ready to be used or stored.

Alternate Method for Charring Chilies, Garlic and Shallots: Broiler

Traditionally the chilies, garlic and shallots are toasted in a wok or skillet because Thai people don't use ovens. But charring them under the broiler works just as well, and you may find it more convenient as it is more hands-off. This is what I would suggest you do if making a large amount.

For the chilies: Place the dried chilies on a foil-lined baking sheet, and place them under the broiler about 6-8 inches away from the element. Watch them constantly, and pull them out once charred spots form and they smell smokey - this can take less than 1 minute on some broilers.

For the garlic and shallots: On the same baking sheet you used for the chilies, place whole garlic cloves with the skin on on one side of the pan, and the shallots on the other. Broil them on the top rack, as close the element as possible, until some charred spots form on the shallots, about 5 minutes. Flip and broil the other side until more charred spots form, about 3 more minutes. Remove and peel the garlic.

Continue with the recipe as usual.

How to use Thai chili paste

Nam prik pao can be used in just about anything - soups, stir fries, salads, or even as a spread! The most famous use for nam prik pao is probably our tom yum goong soup.

In stir fries, simply add it in addition to your other seasonings, but remember that it is quite sweet. See my cashew chicken recipe as an example for how to use it in stir fries. We also love it in fried rice, such as in this 3-chili Thai basil fried rice.

I also love adding Thai chili paste to salads, like in this wing bean salad to make a richer dressing. And for a non-traditional use, you can spread it on toast or crostini as a snack, or use it instead of mayo for your burgers. When I was a kid, my mom used to make tuna sandwiches using nam prik pao as a spread on the bread!

Should you make or buy Thai chili paste?

The truth is that most Thai people buy nam prik pao, and it's a very common ingredient in any supermarket in Thailand. But overseas, it can be hard to find, so if you cannot find it, your only option is to make it yourself because there really isn't a good substitute. Thankfully, making it isn't hard at all!

If you're lucky enough to have it available, or if you're willing to buy online, my recommended brand that is available overseas is Maepranom. Pantai brand is a little sweet for my taste but it is totally fine to use; it seems to be the most commonly available exported brand, and indeed it is the only one that I can get here in Vancouver.

Storage

You can keep Thai chili paste in a sealed jar in the fridge and it'll last several months. You can also freeze it indefinitely.

Universal Stir Fry Sauce: Stir Fry Anything!

February 26, 2021 by Pailin Chongchitnant 30 Comments

A Stolen Secret From Thai Restaurants. During my years working in Thai restaurants, I learned that most of them have a pre-mixed sauce which they call "stir-fry sauce." And they put this sauce in nearly EVERYTHING! This is how restaurants are able to cook your dishes so quickly, and no, all your dishes won't taste the same as I explain below. Keep this sauce in your fridge and it's totally game changing for weeknight meals!

One sauce for all of your stir fries: meat, veggies, fried rice, noodles, and even marinade!

How to Use Universal Stir Fry Sauce

To give you an idea of how versatile this sauce is, here are different ways you can use it:

The most straightforward use is in a stir fry, such as this mixed vegetable stir-fry. But you can stir fry absolutely anything with this sauce.
You can use it to make a noodle stir fry like pad see ew or drunken noodles.
It works wonderfully in fried rice, like this chicken fried rice.
You can also use it as a base sauce to which you can add other ingredients to make it unique. For example, you can add some Thai chili paste, and you'll get a flavour much like my cashew chicken.
You can use it as a marinade! Use it on steaks, chicken, pork chops, whatever you want!

Be sure to watch the video tutorial where I demo how to use this sauce in a basic meat-and-veggie stir fry, with lots of stir frying tips. It's like stir frying 101!

No, All Your Dishes Won't Taste the Same

You might think, wait, doesn't that mean all my stir fries will taste the same? No! The sauce isn't everything. All the veggies, herbs, meat, spices that you add contribute more flavour than you think.

Yes, the sauce has its own delicious taste, but because it is a salty sauce, its other primary function is to be "the salt" in the dish. In all dishes, salt is there to enhance flavours of all the other ingredients.

Think of it like this: if you eat mashed potato that's properly salted, you don't think, "mmm, this is salty mashed potato." But you DO think, "this is delicious mashed potato!" Salt brings out more of the potato flavour for you to enjoy. This stir-fry sauce does the same thing.

One Sauce, Many Possibilities

If you want to "jazz up" the sauce with other ingredients, here are some ideas. I would add these to individual dishes when you cook; not to the base sauce itself:

Thai chili paste or nam prik pao. This is a thick sweet-and-savoury, jam-like paste with an intense flavour. Check out this homemade Thai chili paste recipe to see what goes into it. I would add at least 1 tablespoon of chili paste per serving. Check out this recipe for Shrimp and Chili Paste Stir-Fry as an idea.
Thai fermented soybean paste or tao jiew. This can be described as the Thai miso, but with a runnier consistency. We often pair it with fish, or use it in a vegetable stir fry like this popular Water Spinach Stir Fry recipe.
Sugar. I always add a little bit of sugar to stir fries, not to make them sweet, but to balance the saltiness of the base sauce. It will give a more "well-rounded" flavour. Different dishes require different amounts of sweetness, which is why I don't add the sugar to the universal sauce, but you can absolutely can if you want maximum simplicity when cooking; instructions for adding sugar are included in the recipe below. Instead of sugar you can also substitute sweet soy sauce or other sweeteners.
Curry paste. While generally when we use curry pastes in stir-fries we only add fish sauce, it's certainly possible for you to use this base sauce instead. Check out this recipe for Cauliflower Stir Fry with Yellow Curry as an idea.
Sriracha or another hot sauce. This will add heat and also tartness because most hot sauces have vinegar. Check out this sweet and sour stir fry as an idea.
Black soy sauce or dark soy sauce. This will add a delicious-looking dark colour to your stir-fry, like in the iconic Pad See Ew. If used in large enough amounts it will also add a deep molasses-like flavour. Don't add too much though, as it can be a bit bitter and tastes funny. You can also add a little bit right into your base sauce if you always want it a little darker. Note: If using Thai black soy sauce it is not very salty, so you can add as much as needed, but if using Chinese dark soy sauce, it is quite salty, so you may need to use less of the base sauce if you're adding a lot into the dish.

Storing Universal Stir Fry Sauce

Kept in the fridge, this will last indefinitely. The sauces are very salty, which means bacteria do not grow well in it. You still want to keep it refrigerated though because oyster sauce is the one ingredient in this mix that can get moldy at room temp.

How to Make a Vegan Version

Instead of oyster sauce, look for something called "Vegetarian Stir Fry Sauce." This is available in many big Asian grocery stores, and it will have a consistency similar to oyster sauce.

Instead of fish sauce, you can buy a vegetarian fish sauce substitute, but I've found that they're not always good. So unless you've found a brand you like, I recommend just using more soy sauce.

Use more than 1 type of soy sauce. If you're not using fish sauce, I recommend using both soy sauce and Thai seasoning sauce (like Golden Mountain Sauce) so you can achieve a more complex flavour. You can also use Maggi Seasoning or Bragg's Liquid Amino as well.

Other Useful Tips

You can also use this sauce as a marinade! Marinade chicken thighs for the oven, or slices of meat on skewers for the grill ... anything!
Still season your meat separately. If you're making a stir fry with meat, such as chicken, pork, or beef, I'd still add a little bit of soy sauce or fish sauce to the meat separately so that the seasoning is in the meat, not just in the sauce! I demo how to do this in the video.

Questions about Thai Sauces?

Got questions about any of the sauces I used? Check these out and all your questions will be answered!

Stir fry sauce in a mason jar with a spoon pouring sauce into it. With a plate of a veggie stir fry in the background

UNIVERSAL Stir Fry Sauce

By: Pailin Chongchitnant

The one sauce you need to make hundreds of Thai stir fries, fried rice and fried noodles. This is the secret sauce that allows Thai restaurants to have so many things on the menu. Make a big batch and keep in the fridge for easy weeknight meals!

4.92 from 12 votes

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Cook Time 5

Course Sauces

Cuisine Thai

Servings servings

Ingredients

▢ ¼ cup oyster sauce
▢ 2 tablespoon soy sauce
▢ 1 tablespoon fish sauce
▢ 1 tablespoon Golden Mountain Sauce or Maggi Seasoning, see note 1
▢ 2 teaspoon sugar, optional, see note 2

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Notes

Golden Mountain Sauce is a type of Thai soy sauce; it tastes similar to Maggi Seasoning. If not available, sub an equal amount of regular soy sauce.
I personally don't add sugar to my stir fry sauce because I find different recipes require different amounts of sweetness, so I like to add it when cooking. However, if you're not too picky about sweetness, you can add it to the sauce for maximum convenience.

FULL VIDEO TUTORIAL

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Instructions

Combine all ingredients except sugar in a glass jar or another well-sealing container.
¼ cup oyster sauce, 2 tablespoon soy sauce, 1 tablespoon fish sauce, 1 tablespoon Golden Mountain Sauce or Maggi Seasoning
If adding sugar, place the sugar into a small heat proof bowl, then add a splash (~2 teaspoons) of hot water to it and stir until the sugar is completely dissolved. Add this syrup to the sauce and stir to mix. Store the sauce in the fridge until ready to use.
2 teaspoon sugar
When using, you need about 1 tablespoon (15 ml) of sauce per 1 serving of stir-fry. This is a rough estimate, so be sure to taste and adjust every time. If you did not add sugar to the sauce, you may want to add ¼ - ½ teaspoons of sugar per serving to help balance the salt.

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Thai Mango Sticky Rice Cocktail

December 23, 2024 by Pailin Chongchitnant Leave a Comment

Everyone's favorite Thai dessert is mango and sticky rice, and now you can have it in a festive cocktail! I came up with this recipe for the live cooking class which I hosted with my Sabai Talk Podcast co-host, chef Hong Thaimee. I wanted to make a Thai flavoured cocktail with a flavour combination that I know would be a guaranteed hit, and this was it. The secret is the clever technique called "rice washing" which makes for an exceptionally smooth cocktail

mango sticky rice cocktail in a coupe glass with a pandan leaf garnish and a small disco ball in the background.

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.

Mango juice. Get the best mango juice you can as the flavour of the cocktail relies heavily on the quality of the juice. It's hard to find pure mango juice, so a blend is fine, as long as it still tastes distinctly of mango. You can also blend mango pieces and make your own juice, more on that below.
Vodka. I tested this cocktail with various alcohol, including gin, rum, even mezcal! They all actually tasted great, but I decided to stick with the neutral tasting vodka to preserve the flavour profile of mango sticky rice. Other alcohols altered the flavour of the drink too much, but you can certainly experiment.
Coconut milk. Since this isn't going to be cooked, and it's one of two main flavours of the drink, a good quality coconut milk is important. I use Aroy D brand in UHT paper carton (not can). You can also read my article all about coconut milk to find out how to choose the best one.
Pandan leaf. Pandan is to Thai dessert what vanilla is to Western desserts. It has a lovely floral aroma that goes very well with coconut milk. Look for it wherever you buy your Thai groceries, and you can use fresh or frozen leaves. If you can't find it, it is fine to omit. If you have pandan extract, you can add it a drop at a time until a scent comes through, but don't overdo it as it can taste chemically when overdone.
Uncooked white rice. This is optional, but it will help make your cocktail smoother due to the "rice washing" technique (more details below). You can use any kind of white rice since we just need the starch, but I used Thai glutinous rice (sticky rice) because it is the starchiest, and it keeps with the mango-sticky-rice theme :).
Ice cubes.

How to Make Mango Sticky Rice Cocktail

Here's a bird's eye view of the process. The full instructions are in the recipe card below. Please excuse the low quality images as these are screenshots taken from the live cooking class which I encourage you to watch!

Grind the pandan leaves with a splash of the vodka until the leaves are bruised and broken down slightly. You can also use a cocktail muddler.
Add the remaining vodka and stir or swirl to mix.
Strain the vodka out, discarding the pandan leaves.
In a shaker, combine the mango juice, pandan vodka, coconut milk, rice and ice cubes and shake until fully chilled. Pour into a serving glass through a strainer. You can serve the cocktail with ice in a rocks glass, or without ice in a martini glass.

What is "rice washing" in cocktail making?

I first learned about this technique from Cook's Illustrated, and basically, shaking the alcohol with raw white rice ends up producing a smoother cocktail! How does it work? The starch that comes out of the raw rice during the shaking (the same stuff that make the water cloudy when you wash rice before cooking) captures some of the volatile compounds in alcohol that gives it the bitterness.

So you can use any kind of rice, but it needs to be white because brown rice contains the bran that keeps the starch enclosed. Oh, and it needs to be uncooked as the starch in cooked rice has all been, well, cooked :).

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

Like this recipe? You'd also love these!

Mango Sticky Rice Cocktail

A popular Thai dessert mango sticky rice, now in the form of a delicious festive cocktail! Rice washing technique produces an exceptionally smooth drink.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 2

Course Drinks

Servings

Equipment

mortar and pestle or cocktail muddler

Ingredients

▢ 8 inches pandan leaf, cut in 1-inch pieces
▢ 3 oz good mango juice
▢ 2 oz vodka, or less if you prefer
▢ 1 oz coconut milk, see note 1
▢ 1 Tablespoon raw white rice, see note 2
▢ Ice cubes

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Notes

I recommend Aroy D brand in the UHT paper carton for best flavour. If not available, Aroy D in cans are fine. Do not use light coconut milk.
You won’t taste the rice added to the cocktail, but “rice washing” cocktail is a trick to help smooth out the bitterness of the alcohol.

FULL VIDEO TUTORIAL

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Instructions

*The video tutorial for this recipe is part of a livestream. The mango sticky rice cocktail starts at minute 54:05.
In a mortar and pestle, add the pandan leaf pieces and a small splash of vodka and grind in a circular motion to bruise and breakdown the leaves. Add the remaining vodka and give it a quick grind, then strain it into a mixing glass or cocktail shaker.
8 inches pandan leaf, 2 oz vodka
Add the mango juice, coconut milk, rice and ice cubes. Shake or stir vigorously until well chilled, and strain through a fine mesh strainer into a chilled serving martini glass or a rocks glass filled with ice. Garnish with a pandan leaf tip, if desired, cheers!
3 oz good mango juice, 1 oz coconut milk, 1 Tablespoon raw white rice, Ice cubes

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Vegan Pad Thai Recipe (pad mee korat)

February 20, 2025 by Pailin Chongchitnant 27 Comments

Though I am calling this vegan pad thai, this isn't just a veganized version that I made up. It's a real Thai dish that I grew up eating called pad mee korat, and when I was thinking about a vegan version of pad thai, it dawned on me that pad mee korat was basically it, with just a few tweaks!

What is pad mee korat?

I have always thought of pad mee korat as the sister of pad thai given their similar flavours and ingredients. It's a rice noodle stir fry that is the local specialty of my mom's hometown, Korat, in the northeast of Thailand. This is why it's a dish my grandmother makes regularly!

While pad thai necessarily contains fish sauce and eggs, pad mee korat doesn't need either of those. But both dishes use the same rice noodles, bean sprouts, garlic chives, and has that same sweet-salty-sour profile.

Though my grandma usually makes pad mee korat with thinly sliced pork, it's not essential to the dish and you can substitute with the tofu used in pad thai, or simply omit it. I couldn't have asked for a better starting point for a vegan pad thai recipe!

Traditional vs Vegan Pad Thai

How is this vegan pad thai different from the traditional pad thai recipe? There are a few things we substituted:

Fish sauce. Fish sauce is the main flavour of pad thai, and the reason you will rarely find vegan pad thai offered in Thai restaurants. Because to make a vegan version they would have to make another batch of pad thai sauce, which most places would not do. For this vegan version we use tao jiew instead, which is a fermented soybean paste similar to miso. You can also use miso instead.
Dried shrimp. These are chewy little umami bits, and here I used shiitake mushrooms instead which work wonderfully. FYI, many Thai restaurants overseas don't add them anyway, so if that's what you're used to, you won't miss it.
Eggs. We simply omit them, but if vegetarian pad thai is what you're going for, then feel free to add them.

Watch The Full Video Tutorial!

Ingredients and Notes

Here are all the ingredients you'll need. For the amounts and instructions, see the recipe card below!

Sauce Ingredients

Soy sauce. Thai soy sauce is best but it's not necessary. Confused by different types of soy sauces? See this soy sauce explainer post here!
Tao jiew. This is Thai fermented soybean paste that is essentially the Thai version of miso. It's sold in glass bottles (Healthy Boy Brand) at Asian grocery stores that sell a lot of Thai ingredients, though it is harder to find. You can substitute equal amount of miso or doenjang.
Tamarind paste. If buying pre-made tamarind paste, always buy ones from Thailand to make sure you have the right product. These are often labeled as tamarind concentrate (see pic below). You can also make your own tamarind paste from pulp and it's what I do. Never buy tamarind products from India as they are not the same!
**Tamarind sourness varies from brand to brand, so if it's your first time, start out with a little less and you can add more later if needed.**
Chili flakes, optional, only if you want to make it spicy. Store bought is fine, or you can easily make your own using my roasted chili flakes recipe. You can also leave it out of the sauce and let people add their own at the table.

a tub of tamarind concentrate held in hand

Pad Thai Ingredients

Dry rice noodles, medium size (2-3 mm wide). You need to soak them in room temp water for 1 hour, so don't forget to do this ahead of time! You can soak them the day before, drain, then keep them in the fridge until ready to use. If you did not plan ahead, you can do an emergency soak in hot off the boil water and for 3 minutes, then drain and rinse immediately under cold water.
*If you have previously had trouble working with rice noodles, be sure to check out this ultimate guide to mastering rice noodles.
Neutral oil, this can be any neutral flavoured cooking oil you normally use. I use avocado oil or canola oil
Pressed tofu. Pressed tofu is the firmest tofu you can buy. It has a nice chew and will not fall apart in the wok. It's also the tofu that's traditionally used in pad thai. Sometimes they are labeled as "bean curd". If not available, use extra firm tofu or fried tofu.
Fresh shiitake mushrooms, thinly sliced. If stems are thick and hard, remove them. If they're small and tender you can leave them on.
Shallots, chopped
Garlic, chopped
Palm sugar. Light brown sugar can be used instead.
Garlic chives, cut into 2-inch pieces. If not available you can substitute green onions (though they don't taste the same), but chop green onions smaller and use less as they are more intense in flavour than garlic chives.
Bean sprouts. Be sure to get mung bean sprouts, not soybean sprouts.
Roasted peanuts, optional, roughly crushed or chopped. Peanuts are not typically added to pad mee korat, so feel free to skip them, but I add them here to get it closer to a traditional pad thai.
Lime wedges, optional. I find a squeeze of fresh lime can add a nice burst of freshness.

How to Make Vegan Pad Thai

Here's a bird's eye view of all the steps so you know what's involved, for full instructions see the recipe card below!

Soak your noodles for 1 hour in room temp water. Meanwhile, make the sauce by adding tao jiew to a small bowl and mash with a fork to break up the soybeans, then add the rest of the sauce ingredients and stir to mix.
In a wok or a large nonstick skillet, sear the mushrooms and tofu in a little bit of oil until golden brown and the mushrooms are cooked through. Remove from the pan.
To the same pan, add the oil, garlic, shallots, palm sugar and cook, stirring frequently until the sugar caramelizes into a deep brown colour.
Deglaze with the sauce mixture and stir to mix.

Add the soaked rice noodles along with the mushrooms and tofu.
Toss until all the sauce has been absorbed. Taste the noodles, and if it is still undercooked, add a splash of water and keep it cooking longer.
Turn off the heat, add bean sprouts and garlic chives and toss to mix.
Once mixed, you can taste and adjust seasoning if needed. Plate and sprinkle with roasted peanuts and serve with a wedge of lime.

Tips for Advance Prep

If you have all your ingredients ready, the cooking will take literally 5 minutes. So prepare ingredients as per these suggestions to enjoy weeknight pad thai!

Make the sauce in advance (you can make a big batch!) and keep in the fridge. Saute the garlic, shallots, and sugar as per the recipe, then once you've added the liquid seasonings to the caramelized sugar, take it off heat and transfer it to a glass jar. That's your sauce! Keep it in a sealed container in the fridge. This sauce will keep for a long time.
*If keeping multiple batches of sauce in one container, remember to measure and note how much sauce you need per batch!
Soak the noodles up to a week in advance, drain well then rest them briefly on a towel to ensure no excess water will pool in the container. Keep in an airtight container in the fridge.
Chop all your vegetables and keep them in an airtight container and they will last for a week!

Storing Leftovers and Reheating

I get asked all the time how leftover pad thai should be stored and heated, and to be frank, rice noodles do not keep well, so ideally, you don't want to have leftovers. If you want to have it again later in the week, it's better to prep all the ingredients (see tips above) and cook a fresh batch because the cooking takes only a few minutes!

But sometimes you just can't help it and you end up with extras. In that case, keep it in the fridge in an airtight container for ideally no more than 1 day. The longer you keep it, the more mushy the noodles become.

When you reheat, you can simply microwave it, however, it's crucial that the noodles are reheated until steaming hot, and not just warm. Rice noodles harden in the fridge, and they need to be fully heated in order to regain their softness.

Authentic Thai Massaman Curry with Chicken

March 4, 2013 by Pailin Chongchitnant 59 Comments

For many people, massaman is their favourite of all Thai curries because of the tender braised meats and aromatic spices. It's so popular that CNNGo once voted it to be "the most delicious food in the world!" This chicken massaman curry recipe is one that I've been making since I was a teenager in Thailand, and I promise it'll beat anything you get at a Thai restaurant!

What is Massaman Curry?

In the context of Thai cuisine, massaman curry is unique in that it is thicker and richer than others like green curry or red curry. It also uses a lot of warm spices, making its flavour more reminiscent of Indian curries. It's believed to have come to Thailand via southern Thailand via the Malay people who are Muslims, which is why in Thailand massaman curry is considered a Muslim-Thai food.

Because of that, you will find massaman curries in Thailand made with chicken, beef, or even goat, but never pork. This is despite pork being the most popular meat in Thailand!

Massaman is typically a mild curry, so it is also one that's perfect for kids or those with low spice tolerance. For another mild Thai curry, try this Thai yellow curry recipe.

Watch The Full Video Tutorial!

Just an FYI that the recipe has been updated after the release of this video (which is very old!), so some of the steps and amounts in the recipe card may differ slightly. But it is still good to watch to get the idea of the process!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Bone-in, skin-on chicken thighs and/or drumsticks. If you want to substitute beef, check out this luxurious massaman beef recipe here that uses short ribs, or this Instant Pot massaman curry which uses chuck. Pork is not typically used for massaman curry because it is a dish of Muslim origin.
Coconut milk. See my post here on how to choose the best coconut milk.
Massaman curry paste. Store-bought curry paste is perfectly fine to use, Mae Ploy and Maesri both make massaman curry paste. However, because it's not considered a "basic" curry like red, green or even yellow curry, so many stores will not carry it, especially if it's not an Asian grocery store. Fortunately, you can make a semi-homemade massaman paste by adding some spices to store bought red curry paste. If you like to DIY you can also make homemade massaman curry paste from scratch.
Palm sugar, or substitute light brown sugar or granulated sugar
Fish sauce, see my post for how to choose the best fish sauce
Tamarind paste, you can use pre-made tamarind paste (also labeled as tamarind concentrate) or make you own from pulp. Be sure to use tamarind from Thailand and not India to ensure it is the right product. If you're unfamiliar, read more about what tamarind is and how we use it in Thai cooking. If you can't find it, a touch of Worcestershire sauce or lime juice is fine.
Potato, a starchy potato such as russet is fine but they overcook easily so you have to be careful. A waxier potato such as Yukon Gold or new potatoes will be a little more forgiving so it's generally my preference. You can also use yellow sweet potatoes (but not the orange ones as they are too soft and watery).
Yellow onion, cut into 1 cm strips.
Roasted whole peanuts
Jasmine rice for serving. But feel free to serve it with brown rice as well!

How to Make Massaman Curry มัสมั่นไก่

Here's a bird's eye view of this recipe, when you're ready to make, please see the full recipe card below!

Before you cook: Like all stews, this dish is better the next day after the flavors have had time to mingle. So if you can, make it a day in advanced!

In a heavy bottom pot, reduce ½ cup of the coconut milk until it “breaks,” i.e. the coconut oil starts to separate. If the coconut has been reduced until very thick and this doesn't happen, that's fine, go ahead and proceed. (Some coconut milk has been processed in a way that prevents separation of fat).
Add the curry paste to the reduced coconut milk and sauté for a few minutes on medium heat until aromatic.
Add the remaining coconut milk, with the palm sugar and 2 tablespoon of the fish sauce and 2 tablespoon of the tamarind paste. Add the chicken and simmer gently for 35 minutes.
Add the potatoes, onions and peanuts, and if needed, add enough water to keep everything barely submerged. Let simmer gently for another 10-15 minutes or until the potatoes are fully cooked.
When the cooking is done, do a final seasoning check of the sauce. Adjust by adding more fish sauce (for salty), tamarind (for acid), and sugar (for sweet). Serve with jasmine rice.

Important Note: The reason I don't add all of the fish sauce and tamarind at once is because of variability in products. Curry pastes vary greatly in their saltiness, so adding everything at once may result in a dish that is too salty. Tamarind paste also varies greatly in acidity!

Modifications

Massaman curry can be adapted for a pressure cooker. Check out my Instant Pot massaman curry recipe here.
It can also be cooked in a slow cooker. I don't have a recipe specifically for it, but you can use my recipe for the massaman curry sauce, and then follow instructions for another slow cooker recipe for the protein of your choice.
Vegetarian massaman curry. You can omit the chicken and use vegetarian proteins such as tofu and other vegetables, keeping in mind that this is a rich curry, so you will need hearty veggies to stand up to the flavour. Eggplant, mushrooms, and root vegetables are all good choices. Adjust cooking time accordingly. Use soy sauce instead of fish sauce, and make sure that the curry paste does not contain shrimp paste.

Storage

Massaman curry keeps VERY well. In fact, I recommend making it one day in advance for even better flavour. But when you reheat, be careful not to overcook the potatoes! In the fridge, in an airtight container, the curry will keep for up to a week.

If you want to make this recipe a part of your regular rotation, I suggest making the massaman curry sauce in advance and freeze it!

Other Thai Curry Recipes to Try

If you're a fan of Thai curries, check out these other popular and equally easy recipes.

Green curry is a classic, and there's a really good vegan green curry, too!
Red curry is what I consider the most basic of all curries so it's a good one to start, and just about any Asian market sells red curry paste! Here's a chicken red curry with squash, and a red pineapple curry with shrimp.
Yellow curry is something else to try if you want to stick to the stewy, rich curry similar to massaman. I have both yellow curry chicken and yellow curry with beef.

Authentic Thai Red Curry with Chicken

May 22, 2015 by Pailin Chongchitnant 47 Comments

Red curry is the first curry I recommend people make if they are new to Thai cooking. The process is quick, and it is so simple it is essentially fail-proof, but the flavours are so complex and very representative of the spirit of Thai cuisine. It's always a crowd pleaser! Using store bought curry paste is totally find and makes this a quick weeknight meal, but if you love to DIY, I also have a homemade red curry paste recipe for you!

a bowl of red curry with kabocha with thai basil in the background — Thai red curry with chicken and kabocha squash.

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Ingredients and Notes

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

Red curry paste - Using store bought red curry paste is fine, most Thai people do! BUT it's important to choose a good brand as that can make or break your curry. I recommend Maeploy, Aroy-D, or Namjai in that order, and you can see my full review of red curry paste here. If you're feeling ambitious, you can absolutely make your own! Here's my homemade Thai red curry paste recipe.
Coconut milk - This is what makes the curry rich and creamy, and it's important to use good quality, full-fat coconut milk. See this post on how to choose the best coconut milk.
Chicken thigh - I highly recommend using chicken thighs over breast so that it can have time to braise in the liquid so it will become tender and load the curry sauce with more chicken flavour.
Chicken stock - you can theoretically use water, but for maximum flavour, go with chicken stock. You can use store bought or homemade stock, but make sure it's unsalted or at the very least low-sodium because the curry paste and fish sauce are both quite salty already.
Fish sauce - fish sauce is the key seasoning for all Thai curries! If you're allergic to fish, soy sauce can be used instead. It's important to choose good quality fish sauce, and you can read more about how to choose good fish sauce here.
Palm sugar - it is traditional to use palm sugar, but light brown sugar or granulated sugar are fine substitutes in this case because the curry is strongly flavoured, so it won't much much difference.
Kabocha squash - I love using kabocha squash for red curry as the creamy sweetness pairs so well with the curry. However, feel free to substitute other vegetables - Thai eggplant and bamboo shoots are common vegetables for Thai curries.
Thai basil - If you don't have it, regular Italian basil will do.
Red pepper - this is added just for some colour. Red bell pepper will do, or anything mild.

How to Make Thai Red Curry Chicken

Here's a bird's eye view of the process. For full instructions, see the recipe card below, and I also recommend watching the video tutorial to ensure success!

Process shots for making red curry chicken steps 1-4

Wash the kabocha squash and slice off any woody blemishes off the skin, but otherwise the skin can be left on. Remove the seeds and cut into bite-sized cubes. (If you have leftover squash, try using it in this stir-fry recipe.)
Bring ½ cup of coconut milk to a boil, add curry paste and stir to break up lumps.
Continue cooking and reducing over medium high heat until it is very thick and the coconut oil starts separating from the curry paste.
Add the chicken and toss to mix with the paste and add the remaining coconut milk.

process shots for making red curry chicken, steps 5-6

Add the chicken stock, half of the fish sauce, and the palm sugar, then simmer for about 8 minutes.
Add the squash, then simmer on low heat for another 6-8 minutes or until the squash is cooked through.
Taste the sauce and add more fish sauce as needed. Be sure the make it strong-tasting as it'll be served over plain rice.
Turn off the heat and stir in Thai basil and red peppers, if using. Enjoy!

Substituting Other Proteins

Anything and everything, but make sure you change the cooking time to match your protein of choice! Everything works with red curry - pork, beef, seafood, you name it.

You can check out my pineapple red curry recipe and a vegan red curry with tofu here as examples. While other curries in Thailand have common meat pairings, for example massaman is usually paired with chicken or beef, the basic a Thai red curry can take any and all proteins.

This is because the flavours of red curry is "basic" relative to other curries, meaning it doesn't have a lot of spices (compared to Thai massaman curry, for example), so the flavours can go with anything from delicate fish to gamey beef.

Substituting Other Vegetables

I like using kabocha squash because creamy squash and red curry is one of my absolute favourite flavour pairings.

While you can use a different kind of squash or whatever vegetables are available to you, here are a few common pairings in Thailand: Thai eggplant, pineapple, winter melon, and bamboo shoots (see the green curry recipe for how to deal with bamboo shoots).

IMPORTANT: Before you change the protein and veggies...

If you're going to use different proteins or vegetables, make sure you adjust the cooking time accordingly. Some cuts of beef takes hours to braise, but shrimp and chicken breast only want to be cooked for 1-2 minutes. The instructions in this recipe only works with chicken thigh!

Some vegetables take a long time to cook, others take 30 seconds. You will have to use your judgement here, or check out my other curry recipes to see how different ingredients are handled!

Is it better to make the curry paste from scratch?

Homemade red curry paste can taste better, but not necessarily. I want to get this misconception out of the way because it hinders many people from making Thai food. You do not have to make the curry paste in order to make "legit" curry, and most Thai people do not make their own curry paste.

Growing up in Thailand my family always bought curry pastes, with the exception of very simple curries such as the sour curry or gaeng som. Go to any markets in Thailand and you'll see mounds of curry pastes people but in bulk.

Making curry paste from scratch is not something I'd do on a weeknight. Even if you're using a power tool to help as shown in my red curry paste recipe, gathering ingredients is no small feat. And just because you made the curry paste from scratch, does not mean you'll end up with a better curry! There are some very good curry pastes on the market that can rival homemade ones.

So when I make curry paste, I do it more for the experience of it. It connects me to the dish and the cuisine in a deeper way, it's a labour of love, and I love it when I can really taste the difference between mine and the store bought one. Or sometimes I make it because it's not available to buy, such as the paste for kao soi.

Which Brand of Curry Paste is the Best?

While I haven't tried all of the brands out there, these are the few Thai brands that I have tried and like: Maeploy (my go-to, but it's heavy on the salt), Aroy-D (vegan), and Namjai. See my full review of red curry paste here. Blue Elephant, available in the UK, is also pretty good.

I do not recommend Thai Kitchen as it is very weak. I would use it only if you're cooking for kids or people who cannot handle spice at all (cuz it is not spicy at all), and I would use double the amount the recipe calls for.

Authentic Thai Beef Massaman Curry

February 18, 2025 by Pailin Chongchitnant 26 Comments

Massaman curry is one of Thailand's most famous dishes, and for a good reason—it is one of the most delicious curries and many people's favorite Thai dish! This version uses melt-in-your-mouth braised beef short ribs that will be a stunner at any dinner.

What is Massaman Curry?

Massaman curry with beef is known in Thai as gaeng massaman neua แกงมัสมั่นเนื้อ. It's one of the two most popular types of massaman curries, the other one being massaman curry with chicken. It's a Thai-Muslim dish, which is why it is never made with pork in Thailand!

Massaman curry is different from other Thai curries in some significant ways. First, the curry paste. In addition to the standard Thai curry paste herbs like garlic, shallots and chilies, massaman paste also has a lot of dry spices such as cinnamon, star anise, nutmeg and cloves. By contrast, many other Thai curries such as green, red, or sour curries use mostly fresh herbs in the curry pastes. This is because of massaman's origins, which is believed to have been either influenced by Persian cuisine, or it may have come via the Malay people south of Thailand.

Massaman is also unique in that it is necessarily a braise. This means that it involves slowly and gently cooking large pieces of meat until fork tender and flavourful. Other Thai curries, though they can be a braise, more commonly involve quick-cooking proteins like bite-size pieces of meat or seafood.

The final point about massaman's uniqueness which I find very interesting is that it's a dish most people don't "mess" with. Meaning, for most other Thai curries, like green curry and red curry, people freely change up the proteins and vegetables and make all sorts of variations. But with massaman, people mostly stick to the classic components of braised meat, sweet or regular potatoes, onions, and peanuts!

Ingredients and Notes

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

Beef short ribs. Though a bit of a splurge, short ribs are my absolute favourite cut for braising because the marbling in it keeps the meat moist and tender after hours of cooking. For something less expensive, you can also go with chuck. Try to go with something that is not too lean or your beef will be dry at the end.
Coconut milk.
Massaman curry paste. Store bought is totally fine, I recommend Aroy-D or Maeploy brands. You can also make your own massaman curry paste. If you cannot find store bought massaman paste but have red curry paste, you can make a "semi-homemade massaman paste" buy adding spices to store bought red curry paste. See the recipe for the semi-homemade paste in my Instant Pot massaman curry recipe as well as in my cookbook Sabai.
Fish sauce.
Palm sugar, chopped. Light brown sugar or granulated sugar also works. Read more about palm sugar here.
Tamarind paste. You can buy premade tamarind paste in a tub, sometimes labelled as "tamarind concentrate," but make sure it is from Thailand. Or make your own using tamarind pulp following this DIY tamarind paste recipe.
Yellow sweet potato or regular potato. If using sweet potatoes, yellow ones are denser and starchier than orange ones, so they work better in this curry. If using regular potatoes, you can use waxy or starchy ones, though I prefer waxy because they are less prone to falling apart if overcooked.
White or yellow onion.
Roasted peanuts, can omit if allergic.
Jasmine rice for serving

How to Make Beef Massaman Curry

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

Process shots for making massaman beef curry steps 1-4

If using beef short ribs with bones, separate the bones from the meat but keep the bones.
Optional step: In the pot you'll use the make the curry, sear the beef in oil until browned on 2 sides. You'll need to do this in batches. Once done, pour out any excess oil and put the beef back into the pot along with the bones.
Add ½ cup of the coconut milk, 1 tablespoon of the curry paste, 1 tablespoon fish sauce, and top it up with just enough water to submerge. Simmer for 2 - 2.5 hours until fork tender. While you wait you can move on and make the curry sauce.
Once the beef is done, remove it from the cooking liquid. Discard the bones but keep the cooking liquid.

Process shots for making massaman beef curry steps 5-8

Bring ¾ cup of coconut milk to a boil then add the curry paste and stir to dissolve the paste.
Keep stirring over medium heat until the coconut oil starts sizzling out of the paste.
Add some of the remaining coconut milk and stir to dissolve the paste, then add the rest.
Add the cooked beef into the curry sauce.

Process shots for making massaman beef curry steps 9-12

Add the potatoes, onions, sugar, tamarind, fish sauce, and then top it up with just enough of the beef cooking liquid to keep everything submerged. (The remaining liquid you did not use you can use as a base for a tasty beef soup!)
Simmer for 10-15 minutes or until the potatoes are fork tender. Taste and adjust seasoning as needed.
Add the peanuts, if using.
Enjoy your super tender beef with jasmine rice!

Advance Prep Tips and Storage

Since massaman beef takes a few hours, there are lots of different ways to spread out the work to make serving day much easier! Here are a few other things you can do to spread out the work:

Braise the beef up to a few days ahead, then make the curry sauce and finish the curry on serving day. You can also cut up the onions and potatoes ahead of time so they're ready to go.
You can finish the whole curry ahead of time and simply reheat when ready to eat, and in fact it'll taste even better that way! However, be careful not to reheat for too long as the potatoes may over cook during the reheat.
If making your own curry paste, it can be made any time in advance and frozen until ready to use. You can add it to the pot directly from frozen.

Storage: Massaman curry will last in the fridge for one week. It's a great dish for meal prep!

FAQ

What can I use in massaman instead of beef?

The other popular protein is chicken thighs and/or drumsticks, bone in, see my massaman curry chicken recipe. You can also use lamb or any other stew-friendly beef. Though not typically done as it's a Muslim dish, you can theoretically use pork shoulder.

Can I make this vegetarian?

You can simply make the massaman curry sauce and substitute any vegetarian protein of your choice for the beef, or opt for a mushroom version. Use soy sauce instead of fish sauce. I also recommend trying frozen tofu as it as great ability to absorb flavour from the curry.

How spicy is massaman curry?

Massaman is not supposed to be a spicy curry, but it has a bit of a kick. In Thailand this dish can usually be enjoyed by kids. If using store bought curry paste, it should be quite mild, but if using store bought red curry paste to make a semi-homemade paste, it would be a little spicier as red curry paste tends to be spicier than massman.

How can I prep massaman curry in advance?

See above section for advance prep tips and storage.

Watch The Video Tutorial!

Tom Yum Fried Rice

October 16, 2015 by Pailin Chongchitnant 9 Comments

If you love the famous Thai soup Tom Yum Goong, you are going to LOVE tom yum fried rice. All the beloved flavours of lemongrass, galangal and makrut lime leaves are infused into this satisfying fried rice, and made perfect by a Thai-style fried egg on top.

a plate of tom yum fried rice with a shrimp on top

What is Tom Yum Fried Rice?

Tom yum fried rice is called kao pad tom yum ข้าวผัดต้มยำ in Thai. It's a modern dish born out of Thai people's love for tom yum goong, which is a spicy and sour shrimp soup infused with lemongrass, galangal and makrut lime leaves. We take all of the herbs and seasonings of tom yum soup and fold it into fried rice!

In Thailand we love the flavor of tom yum so much that we try to get it into all kinds of food. Aside from fried rice we also make tom yum spaghetti and even "dry" tom yum. Walk into a pizza chain in Thailand and you'll find tom yum pizza on the menu!

Watch The Full Video Tutorial!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Tom Yum Paste

This is the sauce for the fried rice, but it also works as a general tom yum paste which you can use to add tom yum flavours into other things. Try adding it to stir fries or even pasta dishes!

Galangal. First thinly slice it into rounds, then chop each round finely so it'll be easier to turn into a paste.
Lemongrass, thinly sliced. We only need the bottom half of the lemongrass which is where the flavour is most concentrated.
Makrut lime leaves, aka kaffir lime leaves, very thinly julienned. If the center ribs are thick you can remove them.
Thai chilies, to taste. Add as few or as many as you can tolerate. You can also omit it altogether if you don't want it spicy at all.
Thai chili paste. This is called nam prik pao and it's a versatile and frequently used ingredient in a Thai kitchen. It's a sweet and savoury paste that is very mild, so no worries if you don't eat very spicy! Pantai and Maepranom are brands commonly available at Asian markets. My preference is for Maepranom, but Pantai is totally fine. You can also make your own Thai chili paste and it's not hard at all!
Fish sauce.
Soy sauce. Typically soy sauce isn't used in tom yum, but it is always used in fried rice so I'm keeping it here to give it that fried rice flavour.
Sugar.
Lime juice

The Fried Rice

Eggs for frying. This is optional but highly recommended!
Shrimp, peeled and deveined. I prefer medium to large ones. You can also use chicken instead, simply cut in bite-size pieces and marinate it a bit of fish sauce to give it some flavour.
Diced onion.
Chinese broccoli, stems thinly sliced, leaves roughly chopped
Cooked jasmine rice. It is very important that your rice is quite dry to begin with because there is a lot of sauce in this recipe. Day-old, refrigerated rice definitely helps, but the best thing to do is cook it with less water than normal. I recommend cooking jasmine rice using a ratio of 1 part rice to 1 part water, which will make rice that's a little drier than usual, but it will hydrate perfectly with the sauce.
Tomato, if it's super juicy I would remove the seeds to prevent the rice from becoming too wet. If the seeds are not super watery, you can leave them in.
Chopped Green onion and/or cilantro for garnish.

How to Make Tom Yum Fried Rice

Here's the bird's eye view of all the steps. If this is your first time, I highly recommend watching the video tutorial to ensure success, and the full instructions and ingredient amounts are in the recipe card below.

Process shots for making tom yum fried rice steps 1-4

In a mortar and pestle, pound the lemongrass, galangal, makrut lime leaves, and Thai chilies until fine.
Stir in all remaining tom yum paste ingredients.
Make fried eggs, if you wish. For Thai style fried eggs use plenty of oil and add the egg while the oil is very hot so you get browned crispy edges. You can fry eggs in the same wok you'll use to cook the rice, but if making many fried eggs it's best to use a skillet so you can fry multiple eggs at once.
In a wok, add enough oil to coat the bottom and sear the shrimp until they're halfway cooked. Flip and sear the other side until fully cooked. Remove from the wok.

Process shots for making tom yum fried rice steps 5-8

In the same wok over high heat, add more oil if needed, then add onion and saute until translucent. Add Chinese broccoli and toss briefly until the leaves are wilted slightly and turn bright green.
Add the rice and toss briefly to mix with the veggies, then pour the sauce over and toss until all grains are coated evenly in the sauce and the rice is dry.
Add the tomato and cooked shrimp, toss briefly just to mix, then turn off the heat and stir in green onions and/or cilantro.
Plate the fried rice, sprinkle with more green onion and/or cilantro if desired, and top with fried egg.

Recipe Card

Pandan Palm Sugar Dumplings (Kanom Ko)

December 13, 2024 by Pailin Chongchitnant 1 Comment

I grew up in Hat Yai, a small but bustling city in Southern Thailand with a rich food culture. While living there, my #1 favourite snack was something I have never seen anywhere else in Thailand. It was called kanom ko, a soft and chewy pandan infused dumplings, filled with a single piece of crunchy, caramelly palm sugar and tossed in grated coconut.

It always bought me so much joy, and after missing them for 30 years, I finally tried making them at home with surprising ease. I'm happy to share this rare part of Thai food culture with you - and by the way they're also naturally gluten free and vegan!

What is Kanom Ko ขนมโค?

A hand holding up one piece of kanom ko cut open to show the palm sugar filling inside.

Kanom ko ขนมโค are soft and chewy little marble-size dumplings made from glutinous rice flour flavoured with fresh pandan juice. They're filled with a crunchy piece of palm sugar, and tossed with salted grated coconut. If that sounds incredibly delicious, it's because they are!

Sometimes crunchy toasted mung beans are mixed in with the coconut for an extra crunch, but the one I grew up with did not have them. While they're quite rare in Thailand, a similar dessert exists in Singapore, Malaysia and Indonesia called ondeh ondeh or klepon.

During my search for these long lost childhood treats, I discovered that in Thailand it seems they are found only in Hat Yai. In fact, my searches led to only ONE vendor - an auntie who has been selling them for 40 years. (Though she doesn't seem like the same lady I bought from when I was a kid.)

They are always sold fresh, immediately after cooking as they're best eaten while still warm. Watching the vendor make these dumplings with impressive speed, while inhaling pandan-scented steam is such a joy.

Ingredients and Notes

Here are all the ingredients you'll need and important notes about them. As you can see it's a very simple dessert! For amounts, see the the full recipe card below.

Glutinous rice flour. Use glutinous rice flour from Thailand, and make sure the bag says "GLUTINOUS", as regular rice flour is completely different and cannot be substituted. Glutinous rice flour is made from sticky rice and it's what gives the dumplings a chewy, stretchy, mochi-like texture.
Pandan leaves. A key flavour of kanom ko. You can use fresh or frozen pandan leaves. Worst case, you can use pandan extract but the aroma won't be as good.
Palm sugar. You will need solid pucks of palm sugar as you will need to chop them into cubes. If the palm sugar you have has been open in your cupboard for a while, I recommend getting a fresh bag because fresher palm sugar are softer and easier to chop. Older palm sugar that has dried out can be very hard, and nearly impossible to cut.
Shredded coconut, unsweetened. In Thailand, we use freshly grated coconut, but if you can only find dried, you can simply rehydrate it with water.
Salt.

How to Make Sugar Dumplings (Kanom Ko)

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!

Blend pandan leaves with water until there are no more big chunks - do not over blend.
Strain the pandan juice through a fine mesh strainer, then discard the fibers.
Add the pandan juice to the glutinous rice flour, little by little, kneading the liquid in each time.
Once the dough starts to come together, switch to using a teaspoon to add the pandan juice to prevent adding too much liquid by accident.

Once all the dry flour has been kneaded in, add more pandan juice, ½ - 1 teaspoon at a time to create a softer dough - the goal is to get the dough to be as soft as possible while still being able to hold its shape. This should require roughly half of the pandan juice. If you've accidentally made it too wet, simply add more glutinous rice flour to bring it back.
Wrap or cover the dough and let it rest for about 30 minutes while you prep other things.
Cut the palm sugar into cubes. Start by chopping it into big chunks, letting whatever flakes off flake off, then take the chunks and cut/shave them down into roughly ¼-inch cubes (best to watch the video tutorial for this part).
You need to have about 50 pieces of sugar for this recipe, so I recommend lining them up in rows of 5 for easy counting.

Prepare the coconut by dissolving the salt in the hot water, then drizzle the salt water over the coconut until all has been absorbed. Spread it onto a plate with a bit of depth; such as a pie plate.
Bring a large pot of water to a boil, and meanwhile wrap the dumplings. Pinch off about a 4-g piece of dough (¾ teaspoon by volume) and press it down to flatten slightly. Place a piece of palm sugar onto it.
Bring the dough up around the sugar and seal the sugar completely.
Roll the dough between your hands briefly to make a ball.

Add half of the dumplings into the water, one at a time, and let them cook until they float; about 2 minutes.
Scoop them out with a wire skimmer and place them onto the coconut.
Roll/toss them in the coconut to fully coat. Take them out and repeat with the other half.
If all goes according to plan, the palm sugar should still be solid and crunchy in the middle. Enjoy while still warm!

3 Tips for The Best Kanom Ko Possible

These are quite easy and forgiving; so easy that Thai people even get kids involved for a family activity! But there are a couple of things to keep in mind for the best possible results.

Use a fresh bag of palm sugar for the easiest cutting. Palm sugar, like brown sugar, dries out after it's been open for a while. The drier the sugar, the harder it is to chop, till eventually it'll be impossible to chop.
Cook the dumplings as soon as you're done wrapping. Once the sugar comes into contact with the moist dough, the sugar will pull moisture from the dough and starts to dissolve. Let it dissolve long enough and you'll lose the crunchiness, and some liquid sugar may even leak out from between the seams.
So the wrapping isn't something you want to do ahead of time. In Thailand, vendors wrap each one and immediately throw it into the boiling water!
You want to eat the dumplings while warm, or within 2 hours of cooking. The best kanom ko is one that is warm, soft, and with the palm sugar still distinctly crunchy. While they are still really good after cooling to room temp, if you let them sit long enough, for the same reason as the point above, the sugar will dissolve and eventually lose the crunch. So eat them ASAP, but without burning your mouth 😉.
Make sure the sugar is completely sealed. The wrapping of kanom ko is very simple, and the only thing you need to make sure is that the sugar is not poking through the dough. When you cut the sugar, keeping it cube-shaped without any pointy ends will help prevent this. When you wrap, ensure the thickness of the dough is even all around so there are no thin points where the sugar can break through.

Advance Prep & Storage

As mentioned above, you want to wrap, cook and eat the dumplings all in one go for the best results. If serving these at a party, prep all the components ahead of time as per the tips below, and invite your friends to a dumpling wrapping party while you digest dinner! It's so much more fun when people participate in their meal!

Here's how you can prep the components in advance:

The palm sugar can be cut several days ahead and stored in an airtight container.
The dough can be made several hours ahead. You don't want to refrigerate the dough as that makes it stiff and harder to work with, but you can make it anytime on serving day, and let it sit at room temp until ready to use.
Rehydrate the coconut a few days ahead and keep in the fridge. Let it come to room temp before using.
Freezing dumplings: You can potentially wrap the dumplings and freeze them right away, without letting them touch so they don't stick together, then cook them directly from frozen. I have not personally tried this but I don't see why it would not work. Let me know if you try this!

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

Like this recipe? You'd also love these!

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Pandan Sugar Dumplings (Kanom Ko)

By: Pailin Chongchitnant

An incredibly delicious, rare dessert from Southern Thailand. Chewy, mochi-like dumplings filled with crunchy palm sugar and tossed in coconut.

5 from 1 vote

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Prep Time 45

Cook Time 10

Course Dessert

Cuisine Thai

Servings servings

Ingredients

▢ 1 cup chopped pandan leaves
▢ 1 cup water
▢ 1 cup GLUTINOUS rice flour, NOT regular rice flour
▢ ¾ cup dried shredded coconut, unsweetened
▢ ¼ cup hot water
▢ ¼ teaspoon table salt
▢ 7 oz palm sugar pucks, you won’t use nearly this much, but you need to start out with more to get enough nice cubes from it

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Instructions

Make pandan juice by blending the pandan leaves with water just until there are no more large pieces - do not overblend or it'll be bitter. Then strain the liquid through a fine mesh strainer, discarding the fibers. You will need only about half of the pandan juice, but it’s hard to effectively blend an amount less than this, so you can freeze the rest for next time.
1 cup chopped pandan leaves, 1 cup water
To make the dough, place the glutinous rice flour into a mixing bowl. Gradually add the pandan juice little by little, mixing with your hand after each addition, until you have a smooth and soft dough that doesn’t stick to your hands and no dry flour is left - you should need about half of the juice.
Once all the dry flour is gone, knead in a bit more pandan juice ½ - 1 teaspoon at a time to increase the moisture content for maximally soft dumplings. The goal is to have the softest possible dough that can still hold its shape. If you’ve accidentally made it too wet, simply knead in more glutinous rice flour to bring it back.
Allow the dough to rest for 30 minutes, covered or wrapped so it doesn’t dry out. Meanwhile, prep the coconut and palm sugar.
1 cup GLUTINOUS rice flour
For the coconut: Dissolve the salt in the hot water. Place the shredded coconut in a small bowl, then drizzle the salt water over and mix well until all the water has been absorbed. Spread the coconut onto a pie plate or a plate with a bit of depth; you’ll be placing the cooked dumplings on here.
¼ cup hot water, ¼ teaspoon table salt, ¾ cup dried shredded coconut
Cut the palm sugar (best to see video tutorial for this part): Use a sturdy chef’s knife to chop the palm sugar first into big chunks, then take the chunks and cut them down into roughly ¼-inch cube-ish pieces. Much of the palm sugar will flake off into small bits that you can’t use; this is fine, just save them for your cooking. You need to end up with about 50 pieces of palm sugar cubes for this recipe.
Tip: While the sugar pieces don’t need to be perfect cubes, you want to trim off any long, sharp points that stick out as this can poke through the dough.
7 oz palm sugar pucks
Bring a large pot of water to a boil while you wrap the dumplings.
To wrap the dumplings (also best to see the video for this part), pinch off about ¾ teaspoon worth of dough (4 g) and press it down to flatten with your fingers so it’s between ⅛ - ¼ inch thick. Place one palm sugar cube inside and bring the dough up to wrap the sugar. Once the sugar is completely sealed, roll the dumpling between your palms briefly to make little balls. Make sure the palm sugar isn’t poking out through the dough. Place finished dumplings on a plate.
Once the water is boiling, add about half of the dumplings, one at a time, into the boiling water (adding 1 at a time ensures they don’t stick together). Let the dumplings cook until they float to the surface; about 2 minutes.
Once they float, use a wire skimmer to fish them out, shake off the excess water and place them directly onto the coconut. Roll the dumplings around in the coconut and/or toss with a spoon to coat them, then take them out onto a serving plate. Repeat with the remaining dumplings.
Ideally you want to serve these while warm, or at least within 2 hours of making them. If you let them sit for a long time the palm sugar inside will dissolve into liquid, and you won't have that crunchiness that I think is the highlight of this treat. Do not refrigerate. See more in the Tips section in the blog post.

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The Best Thai Red Curry Paste - A Review

January 6, 2023 by Pailin Chongchitnant 35 Comments

After over a decade of teaching Thai cooking, one question comes up again and again: "What is the best brand of Thai curry paste?" Because let's face it, most of us, Thai people and restaurants included, are not going to make it from scratch. PS. If you DO want to make your own, I have several recipes on this site.

While my go-to store-bought paste has been Mae Ploy for years, and I have used many other brands in the past, I've never really compared them side by side or paid close attention to the subtle differences. So, to really find out what is the best brand (at least according to me), a blind taste test is called for.

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

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How I Chose the Brands for Review

I chose red curry paste for our test because it's the most basic, it's the most commonly available, and it's used in the majority of Thai dishes that use curry paste on my site. More importantly, every brand has a version of red curry paste.

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 a manageable number and here’s how I made the choice.

I chose only brands that are commonly available outside of Thailand; so nothing obscure, local, or specific to Thailand, the US or Canada.
I chose only brands that 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.
I chose ones that have all the expected ingredients for a red 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 Contenders

With the above guidelines, I arrived at these 5:

Most common brands of Thai red curry paste on the market.

Maeploy - my current go-to brand. 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.
Namjai - another one in our lineup that contains shrimp paste.
Thai Kitchen - not a brand I often see at Asian grocery stores, but by far the most common one available in the “international aisle” at non-Asian grocery stores worldwide. So on this list, it's probably the one that the largest number of people have access to. (Sidenote: It is a McKormick brand, but it 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!

A little background on Thai curry paste

At the basic level, Thai curry paste is simply a mixture of ground herbs and spices - and there are tons of varieties: red, green, yellow, massaman, panang, etc. They're also used in many dishes beyond Thai curries, such as this cauliflower stir fry and Thai fish cakes.

For each type of paste, there’s a basic expectation of what it should taste like; but like any recipe, everyone has their own specific formula, hence all these brands.

If you want to learn more about curry pastes, 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.

But what is a Thai curry paste anyway?

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

The above are included in most curry pastes, and then other ingredients are added depending on the type of curry. For example: yellow curry paste contains curry powder and turmeric, panang curry paste has cumin seeds and coriander seeds, massaman curry paste has a whole truckload of dry spices, and green curry paste uses fresh green chiles.

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!

And the best Thai red curry paste is...

Our first test involves making a basic Thai curry sauce following the exact same recipe. The process is shown in the video above, but ingredients added include coconut milk, water, and just a little sugar. I’m not seasoning them with fish sauce for this because most curry pastes already come with quite a bit of salt, and without any meat or veggies any fish sauce added would make at least some of these unpalatably salty.

5 bowls of red curry sauce — 5 curry sauces to be blind tasted and ranked.

The Ranking

Mae Ploy: Came out on top. It has a strong flavour, good level of spice, and has the most umami.
Namjai: A near-tie to Mae Ploy. It has a redder colour (if that matters to you) and a slightly milder shrimp paste flavor.
Aroy-D: By far the best of all 3 vegan options. Also a very close runner up to my top 2. *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: Significantly weaker flavour than the top 3, but has good flavour. It is also less salty which may be a positive for those watching your salt intake. If using this brand, I would use more of it than the 3 above.
Thai Kitchen: The weakest flavour in the group by a long shot. It is not spicy at all (so kid friendly). In this standardized test the curry sauce was too diluted to even determine how good the flavour was.

Test #2: Is the worst at least workable?

So the bad news is that the most widely available paste is also our worst performing one. But in real life, we don't use a standardized recipe and we can do more with our dishes. So if I do everything I can to make it reach its full potential - use more paste, add more seasonings - can the worst come close to our best curry paste?

So I took our top and bottom picks, Mae Ploy and Thai Kitchen, and made a full curry. It's a basic red curry recipe with bamboo shoots, chicken breast, and Thai basil. I doubled up the paste for Thai Kitchen, and had to add significantly more fish sauce than Mae Ploy to bring it up to the optimal seasoning level.

PS. This happens to be a great "quick curry" recipe, and you can even add makrut (kaffir) lime leaves and bell peppers for a little more pizazz. Here it is: Quick red curry chicken recipe.

I then tasted the two curries with jasmine rice, because Thai curry is always served with rice. And here are the results:

Mae Ploy is still better. It delivers good flavour and a good level of spiciness that I would call a "crowd pleaser level" - not too hot, but not disappointing for Thai food. Thai Kitchen, with double the amount of paste, has a thicker curry sauce, but still delivers weaker flavours. There is essentially NO spiciness to speak of, and indeed this would be great for kids or your meat-and-potatoes-only friends.

Does Thai Kitchen make a curry I would enjoy? As a Thai person, I find it a little unsatisfying, but I wouldn't call it a bad meal. For kids, people sensitive to spice, or someone completely uninitiated to spicy cuisines, this might be a great first step. And you know what, that's probably the audience they're making this paste for.

The Takeaways

The main takeaway is that there is a huge range between brands of store-bought curry paste. When following recipes, unless you copy 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. If you're using Namjai it will also be similar enough that no adjustments should be necessary.

My Final Recommendations

For most people, I recommend going with one of the top 3: Mae Ploy, Namjai or Aroy-D. They came close enough that you can't go wrong with any of them. But if you're vegan or allergic to shrimp, then Aroy-D would be your only good option.

Maesri is a paste with a good flavour base, but it is significantly weaker than the top 3, and would require a larger amount of paste. If you're sensitive to salt and can handle just a little spice, this is what I would use so that you have room to add more paste without fearing that it would become too salty or spicy.

Thai Kitchen I would use only if this were my only choice. I would also add more chilies, more shrimp paste, and would use a LOT of it, like...the whole jar for a 4-serving curry (which makes it also the most expensive one in this lineup). If I'm cooking for kids or people who cannot handle any spiciness at all, then Thai Kitchen would be a safe choice.

What About Other Kinds of Curry Paste?

Though we did not test other kinds of curry pastes (yellow, green, etc.), I have used them in the past and I am quite certain that the results would not be all that different. The top 3 might switch positions a bit (and it's worth noting that Mae Ploy yellow curry paste doesn't contain shrimp paste), but I highly doubt that the bottom 2 would be different.

This is because the main difference is not in the subtle flavours, but rather the potency of the paste, which I'm assuming should be consistent within each brand.

Ready to Cook? Here are some Thai curry recipes to get you started

Gai Lan Oyster Sauce Stir-Fry

February 3, 2024 by Pailin Chongchitnant 41 Comments

Could greens really be this good?? Every time I eat this gai lan stir fry I am surprised how much I am enjoying a plate of green vegetables considering I am not really a vegetable person to start. The combination of gai lan (aka Chinese broccoli) and savoury oyster sauce is a match made in heaven and a classic for a reason. This is a go-to veggie dish in my house because it is fast, simple, uses simple ingredients, and it goes well with just about any meal, Thai or not!

What is Gai Lan Oyster Sauce Stir Fry?

You might be familiar with a Chinese restaurant dish with long stems of steamed gai lan on a plate with oyster sauce drizzled on top, and this is a similar idea except BETTER! It's all cut up so you don't have to try to eat whole stems of gai lan while trying to be graceful about it (which is not possible anyway).

And because it's stir-fried, the flavours of the sauce are absorbed into the vegetables making them extra flavourful. Not the mention the soft, chunky garlic pieces, those are the cherry on the sundae!

In Thai this dish is called kana pad namman hoi คะน้าผัดน้ำมันหอย and it's a very common vegetable side dish people cook at home because it is so easy and delicious.

Ingredients and Notes

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

Chinese broccoli aka gai lan. If you have a choice, choose smaller gai lan for this recipe. Large, mature gai lan tend are tougher and more bitter while younger ones are more tender and not bitter. Some Chinese grocery stores offer both larger and smaller ones so be sure to look carerfully. If not available, you can substitute broccolini instead. If using broccolini, cut into 2-inch pieces, and to ensure tenderness you may want to peel the bottom half of the stems.
Garlic
Thai chilies, optional. Only if you want to make it spicy.
Oyster sauce. Use good quality oyster sauce for this if you can as it is the main ingredient. See my post here on how to choose good oyster sauce.
Soy sauce. I use Thai soy sauce for this, but any kind of soy sauce will work. See types of sauce sauce explained.
Sugar. Just a little bit to balance the saltiness.
Ground white or black pepper, or to taste
Jasmine rice for serving, as is typical for a Thai meal, though this would make a good side veg for just about any meal!

How to Make Gai Lan Oyster Sauce Stir Fry

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!

Slice thicker gai lan stems on a sharp diagonal. For thinner stems, cut into 1-2 inch pieces.
Cut the leaves into roughly 2" chunks, dividing wider leaves in half if needed, keep the leaves and stems separated.
Combine the oyster sauce, soy sauce, water and sugar; stir to dissolve the sugar completely.
Pound the garlic until broken into chunks, alternately smash them with the side of your knife and roughly chop.

In a wok, cook the garlic over medium low heat until smallest bits turn golden.
Add the stems and cook for about a minute.
Add the leaves, the sauce mixture and the white pepper and turn the heat up to high. Toss for about 30 seconds or just until the leaves are wilted.
Once the leaves look wilted but not totally collapsed, turn off the heat and plate immediately. Do not overcook as the leaves can become chewy; you want the leaves to still have some freshness and volume to them when you turn off the heat as they will continue to wilt on the plate.

Pro tip: Preventing Chewy Gai Lan

Chinese broccoli, especially older ones, can be chewy, but this isn't a problem if you know how to deal with them. As shown in the video, you want to make sure you slice any thick stems thinly (on a diagonal so you still get nice large pieces) and then you won't need to peel the stems as some people do to avoid the toughness.

For the leaves, make sure you only cook them until they're wilted but have not totally collapsed; they should still have some volume and freshness to them. Once this happens, remove them from the pan immediately. Cooking gai lan for a long time can make leaves clumpy and chewy.

Also, remember to choose smaller, younger gai lan when you're at the store if possible!

Watch The Full Video Tutorial!

Recipe Card

Thai Steamed Red Curry (haw mok)

January 18, 2025 by Pailin Chongchitnant 21 Comments

Haw Mok ห่อหมก is a cross between a curry and a custard. If this sounds strange, trust me, it is phenomenal. It's one of my favourite ways to eat curry (might even be my actual fave). The texture is silky and creamy, but has all the beloved flavours of Thai red curry. This unusual combination is a classic, traditional Thai dish that's one of my mom's favourite meals!

What is Haw Mok ห่อหมก?

In Thailand, haw mok (sometimes also spelled as hor mok) is a very popular dish you can find all over the country. You can find haw mok served in fancy sit-down restaurants, sold by street food vendors, or even in the supermarkets' ready-to-eat food section. you can find at many kinds of restaurants

It's a savoury custard (think quiche) that is made primarily of coconut milk, red curry paste, and eggs, and it most commonly uses fish as the protein, although other kinds of seafood can also be used. While you can use chicken or other meats, in Thailand they are usually made from fish and seafood only. The custard is added to a banana leaf cup or wrapped entirely in banana leaves packages and then steamed. They can also be grilled, in which case it is called haw mok yang (grilled haw mok).

Since making banana leaf cups is a pain, for my recipe I've made a hack by lining ramekins with banana leaves, so you can get the traditional aroma of steamed banana leaves without the hassle. You can also omit the banana leaves completely and the flavour of the haw mok will be mostly intact as the banana leaf aromas is quite mild.

Ingredients and Notes

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

Thai red curry paste. I recommend Maeploy or Aroy D brands as they have the strongest flavours and this recipe is made using these pastes. Other brands can also be used, but you may need to adjust the amount of the paste and saltiness. See my thorough review of common red curry paste brands here.
Coconut milk. See my post on how to choose good coconut milk here.
Palm sugar, finely chopped or grated. You can also substitute equal amount of light brown sugar for this recipe.
Fish sauce
Eggs, large.
Makrut lime leaves, finely julienned. If you don't have them you can omit.
Any kind of fish filet or seafood. The most common choice is white fish such as bass or tilapia, but salmon would also work. You can also use shrimp, squid, or shellfish (without the shells). If you don't eat seafood: You can sub bite-sized pieces of chicken, preferably dark meat but breast would be okay too. I don't recommend pork or beef or anything that would become tough if overcooked because you won't be able to control precisely how long the meat cooks in the custard.
Shredded cabbage or other sturdy leafy veg. The veggies are added at the bottom of the custard for texture, so you want to use sturdy veggies such as cabbage, kale or Chinese broccoli leaves.
Thai basil
Banana leaves, optional. You can buy banana leaves frozen at many Asian grocery stores.
Jasmine rice, for serving. Like a regular curry, haw mok is always eating with jasmine rice!

Garnish

Garnishes by default are optional, but without them it can definitely look a bit plain. Haw mok come with a standard set of garnishes to add some colour to the top:

Coconut milk
Cornstarch, this is to thicken the coconut milk so it stays put on the custard. It can be replaced with any other thickening starches such as rice flour or all-purpose flour.
Sliced red chilies or julienned red bell pepper
Cilantro or another green herb you've got on hand. To keep it simple you can julienne extra makrut lime leaves and use that as a garnish. You can also use Thai basil for garnish, but be sure to serve it right away as basil turns dark once it comes into contact with hot food for a while.

How to Make Haw Mok - Step by Step

Here's a bird's eye view of the steps to give you an idea of what's involved. For the complete instructions, see the recipe card below. If this is your first time, I recommend watching the video tutorial in the recipe card to ensure success.

Add a splash of coconut milk to the curry paste and stir to loosen the paste. Once the paste is loose, add the remaining coconut milk and stir until the paste is dissolved.
Add the eggs, fish sauce, sugar, makrut lime leaves and stir to combine.
Add the fish and stir to mix.
Line the ramekins with strips of banana leaves if desired, then line the bottom with steamed cabbage and/or kale and Thai basil.

Process shots for how to make haw mok steps 5-8

Distribute the pieces of fish evenly among the cups.
Ladle the custard over the fish, leaving at least ½ inch of headroom to allow for some puffing.
Steam on medium heat for 15-20 minutes or until set.
Garnish with thickened coconut milk, chilies and cilantro or more julienned makrut lime leaves.

Advance Prep and Storage

This is a great dish to make in advance of a dinner party or just for meal prep. There are a few ways to do it.

You can steam the whole thing in advance, then re-steam to reheat before serving. Leave the garnish until just before serving.
The custard mixture can be made ahead of time, without the fish, and kept in the fridge for a few days. Add the fish the day you're cooking.
If using banana leaves, I recommending cutting and cleaning them ahead of time. I find this part a bit of a hassle cuz it gets messy with all the banana leaf trimmings everywhere, so doing it on a separate day helps. Once cleaned and cut, store in a well-sealed container in the fridge to keep it from drying.

Any leftover haw mok can be kept in the fridge for up to a week. The best way to reheat is to steam, but you can microwave it as well. To microwave, I would use no more than 50% power to ensure the custard is evenly heated through and prevent it from exploding as eggs tend to do in the microwave...so cover it with something!

Haw Mok Modifications

This is a very flexible dish that you can exercise your creativity on. Here are some things to try:

Change the curry paste. Use green curry paste instead of red curry paste! You can also try other curry pastes as well but green would be the best pairing with seafood.
Change the protein. Instead of fish, try making haw mok talay which uses a mix of fish, squid, shrimp and sometimes mussels. You can do crab for a luxury version. You can even use chicken or pork, or opt for a no-meat version!
Change the size. You can make tiny little cups which are always cute and would cook quickly, just make sure you cut the fish down smaller. You can also do one large one in a big dish, which I have done and it ends up looking very impressive, but cooking time will increasing to about 50 minutes so be patient!
Add different veggies. In this recipe I use cabbage and/or kale, but you can definitely try other things that won't become too watery or mushy.

Ultimate Guide to Essential Thai Ingredients

January 24, 2025 by Pailin Chongchitnant 20 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 and the accompanying video 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.

Video: The Minimum Thai Pantry - 10 Essential Thai Ingredients (+5 Bonus!)

The list of ingredients below may seem like a lot, but you don't need to stock everything here to be able to cook Thai food regularly! This video goes over the list of what 10 most frequently used Thai ingredients that you can keep in your pantry, and why I have chosen them. I also included 5 bonus ingredients at the end if you want to expand the repertoire of your Thai dishes. With these ingredients in your pantry, you can cook most of my recipes!

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I've divided the ingredients into functional categories: salty, sour, sweet, herbs and spices, and dry goods.

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 salads, curries, stir fries, and if you want to cook pad thai, fish sauce is necessary!

I have a detailed post about how to choose a good fish sauce and recommended brands in my Ultimate Fish Sauce Guide, but briefly, look for brands only contains anchovies, salt, and sugar (though sugar is not a required). Squid and Megachef are classic, good-quality Thai fish sauce brands that are inexpensive, easy to find, and perfect for everyday cooking.

STORAGE: Fish sauce will not spoil at room temp even after opening because it's so salty. However, the flavour deteriorates over time, so unless you're a daily user like Thai people, keeping it in the fridge will preserve the flavour for longer.

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 decent 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. If you're on a budget, Panda Brand, which is also a Lee Kum Kee brand, is cheaper and is what most takeout restaurants use.

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 deep 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.

STORAGE: Keep open oyster sauce in the fridge as it can get moldy at room temp over time.

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, and they can be used for Thai cooking, but Thai soy sauce does taste different. Compared to Chinese or Japanese 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 deep dive, see Types of Soy Sauces Explained.

STORAGE: Soy sauce will not spoil at room temp, but keeping it in the fridge once opened, will preserve the flavour for longer.

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!

STORAGE: Because this is a type of soy sauce, you can store it in the same way. It will not spoil at room temp, but keeping it in the fridge once opened, will preserve the flavour for longer.

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.

STORAGE: Though I haven't personally seen black soy sauce gone bad at room temp, because it is not as salty as fish sauce or soy sauce, I like to keep it in the fridge just in case it gets mold.

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 want to cut back on other salty ingredients you’re adding.

FERMENTED SOYBEAN PASTE | TAO JIEW | เต้าเจี้ยว

Tao jiew is the Thai version of miso, but with a pourable consistency and some 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.

STORAGE: Once open, keep in the fridge.

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.

STORAGE: Refrigerate after opening, but keep it tightly sealed and maybe even in a bag to prevent the smell from "perfuming" your fridge!

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

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.

STORAGE: Liquid tamarind paste will last in the fridge for a few months after opening, but you can also freeze it in ice cubes if you don't use often. Tamarind pulp lasts indefinitely in the fridge.

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" is a type of palm sugar, but granulated coconut sugar that's sold in non-Asian stores undergo different processing and does not taste the same as Thai palm sugar.

Palm sugar from different countries also don't taste the same as Thai palm sugar due to different processing, so use palm sugar from Thailand to ensure the right flavour. 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 and is a soft paste, you can simply spoon it out. If your soft palm sugar 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 12-13 g, so if using soft paste type palm sugar, use the weight measurement as it t packs 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, or 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 as some bonus flavour. You don't want to cook only with the top half. For a deeper dive see my ultimate guide to lemongrass.

STORAGE: Lemongrass freezes well. I cut it into 2- to 3-inch long pieces before freezing for ease of use. You can also buy stalks of lemongrass already frozen.

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. For a deeper dive, see my ultimate guide to makrut lime leaves.

STORAGE: Makrut lime leaves freeze like a dream. Simply put them into a freezer bag and press as much air out as possible.

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.

STORAGE: I keep my basil stems in a glass of water, loosely covered with a plastic bag on the counter. Remove the bag to air out excess moisture and change out the water every day, ideally, or as often as you remember. If you find that your basil stems have rooted in the water, you can plant them once the roots are at least an inch long.

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.

STORAGE: All chilies can be frozen and they'll last basically forever. Freeze them whole in a freezer bag and 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.

STORAGE: Keep dried chilies in a cool dry place. If you live in a warm, humid place, I recommend freezing dried chilies to prevent mold.

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.

STORAGE: I cut my pandan leaves into 5-6 inch pieces and freeze in a freezer bag.

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.

Do not use coconut cream when recipes call for coconut milk. Coconut cream is higher in fat than coconut milk, but different brands vary greatly in how much fat it actually contains. Traditional Thai cooking is based in the use of freshly squeezed coconut milk, which is not nearly as fatty as some commercial coconut cream can be, which is why I never call for it. Of course you can use coconut cream if your intention is to utilize the higher fat content, I just want to stress that it cannot be used interchangeably with coconut milk.

STORAGE: You can keep open coconut milk in the fridge for 1-2 weeks. It can also be frozen, however, when thawed it will be curdled, so you'll just need to heat it up until hot and it will be smooth again.

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

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 Minimal Thai Pantry

If all of this looks overwhelming, not to worry! If you want to go for the "minimal pantry" here are 10 that I suggest you stock, some of which you may already have. I also included a list of 5 bonus ones that will allow you to make even more dishes. I also talk through them in the video above if you want a visual!

10 Essential Thai Ingredients

If you keep these 10, you will be able to cook the majority of recipes on my website!

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
Dried and/or fresh chilies.
Jasmine rice
Your favourite rice noodles and/or glass noodles.

5 Bonus Ingredients to Stock for Even More Thai Cooking

If you have room for 5 more, you will be able to cook nearly all recipes I have here!

Thai chili paste (nam prik pao)
Black soy sauce
Lemongrass
Makrut (kaffir) lime leaves
Galangal

Thai Viral Saucy Tossed Noodles

December 27, 2024 by Pailin Chongchitnant 10 Comments

I discovered these tossed noodles recently and I'm obsessed. Egg noodles tossed in an umami-packed sauce, garlic oil, roasted peanuts, and the usual Thai noodle soup fixings. It is incredibly tasty and easy to make! Most of the components can also be made in advance, and comes dinner time all you have to do is heat everything up, cook the noodles, and toss away!

Chopsticks holding up tossed noodles in a bowl.

What are "tossed noodles" in Thai cuisine?

A bowl of tossed noodles with chopsticks and spoon on the side.

When it comes to Thai noodles, most of them would be classified either as noodle stir fries, noodle soups, or noodles with sauce poured on top. But tossed noodles, or guay tiew klook ก๋วยเตี๋ยวคลุก in Thai, are relatively new on the Thai culinary scene, but they have taken social media by the storm because the process of making them just looks mouthwatering.

They're a variation of our noodle soups, in a sense that the ingredients involved are similar to a classic Thai tom yum noodles, but instead of broth, all the components are tossed in a flavourful sauce.

Since it's a new dish, there's no "traditional" way to go about it. People are just taking the idea and coming up with their own sauce concoctions. So this recipe is my version that I think is bomb. Feel free to come up with your own sauce, too!

Ingredients and Notes

Here are all the ingredients you'll need, and important notes about them. Amounts and full instructions are in the recipe card below!

Garlic, chopped. This recipe calls for fried garlic, so try to chop them evenly for even frying, and aim for the pieces to be about ⅛-inch wide, but you don't need to be precise.
Neutral oil for making garlic oil. I use avocado oil but any neutral-flavour oil is fine.
Roasted peanuts, coarsely ground. I pound the peanuts in a mortar and pestle, but you can blitz them in a small food processor or finely chop them with a knife.
Fresh wonton noodles (egg noodles). You can find these in the refrigerated section at most Asian grocery stores. They are fresh and tossed in flour and are usually labelled as "wonton noodles". You can also sub any other kind of egg/wheat noodles, such as ramen noodles. Rice noodles, such as those used for pad thai, will also work. See my post here for all about how to cook different kinds of rice noodles.
Ground pork. Or sub ground chicken or turkey.
Asian meatballs or fish balls, cut into bite sized pieces if large. Other types of cooked protein will also work, such as cooked shrimp or sliced meats of any kind. Pro tip: while at the Asian supermarket, you can grab some Chinese BBQ pork (char siu), which would be fantastic in this!
Bean sprouts.
Green onion, chopped.
Cilantro, chopped. If you don't like cilantro, just green onion alone is fine.
Juicy limes, cut into wedges. When choosing limes, go with ones with smooth, tight-looking skin that gives into a bit of pressure when squeezed - these are the juicy ones!
Chili flakes, to taste. Any hot chili flakes or powder will do for an extra kick, but if you want to DIY, here is an easy recipe for Thai style roasted chili flakes.

Sauce Ingredients

Soy sauce. I use Healthy Boy Brand Thai soy sauce, but any regular soy sauce will do.
Golden Mountain Sauce. This is another kind of soy sauce that tastes similar to Maggi Seasoning (which you can use instead). You can also just sub with more regular soy sauce.
Fish sauce. See my post about choosing a good quality fish sauce.
Thai Black soy sauce. I prefer Healthy Boy Brand Black Soy Sauce for this because it gives an intense dark colour. Dragonfly brand comes out quite light and it doesn’t look as tasty, but it’s still okay to use flavour-wise. You can also try using Chinese dark soy sauce, but since it is much saltier than Thai black soy sauce, I would omit the Golden Mountain Sauce altogether and then taste and adjust.
Sriracha-style hot sauce. Doesn't have to be the famous rooster brand, any brand is fine.
Brown sugar, dark is preferred but light is fine.

How to Make Thai Tossed Noodles

Here's a bird's eye view of the process. Many of the components can be made in advance if you want to have it for a weeknight. See more advance prep tips below. Also if this is your first time, I highly recommend watching the video tutorial to ensure success.

Process shots for making tossed noodles, steps 1-4.

Fry the garlic in neutral oil over low heat until golden and the bubbling has subsided.
Strain and keep the oil and garlic separate. Set aside.
Add a splash of water to a pot over high heat, once the water boils, add the ground pork and stir just until it's fully cooked. Set aside.
Combine all the sauce ingredients and add about a tablespoon of the pork juice to the sauce then stir until the sugar is dissolved. When ready to cook and serve, heat up the sauce in the microwave or stovetop so it doesn't cool your noodles down too much.

Process shots for making tossed noodles, steps 5-8

Bring a large pot of water to a boil, meanwhile, cut the noodles to shorten and loosen them up, making sure they're not sticking together.
Boil the meatballs in the water just until hot, then fish them out and set aside.
Blanch the bean sprouts in the water for 3 seconds, fish them out, shake off all excess water and add to a large mixing bowl.
When the water boils again, cook the noodles until fully cooked; timing will vary depending on the size, but mine takes about 3 minutes. Fish them out, shake off all water, and add to the bean sprouts.

Process shots for making tossed noodles, steps 9-12

Add the garlic oil to the noodle bowl and toss to coat.
Add the ground pork (hold back the excess liquid), peanuts, chili flakes, green onions, and the warmed-up sauce.
Toss to mix well.
Divide into serving bowls, top with meatballs, fried garlic, cilantro and a wedge of lime. Remember to squeeze the lime on before eating!

Advance Prep Tips and Storage

As with many Thai noodles, there are a lot of little things to prepare but they're all very simple and quick. I still find, however, that preparing everything all at once can feel like a lot and doing just a few things ahead of time makes serving day seem so much simpler.

Here are somethings you can do ahead of time.

Make the garlic oil and fried garlic. If you only do one thing in advance, this should be it. You can also make a lot and keep it (oil and garlic separated) in the fridge for another use. Fried garlic and garlic oil are incredibly versatile and are used often in Thai cooking.
Mix the sauce up in advance. Keep the sauce in the fridge and it'll last indefinitely. Reheat the sauce in the microwave or stovetop before using. You can also make the sauce in bulk, just remember to measure the total volume of sauce, then divide by the number of batches this makes (or by portion, however you want to do it) so you know how much sauce you need to use each time you cook.
Cook the pork in advance. The pork can be cooked and kept in the fridge for up to 1 week. Simply reheat in the microwave or stovetop when ready to use.
Chop/grind the peanuts in advance. It's a small thing, but it makes a big difference when you can just grab the container and pour without having to do anything with it!

Tips for Using Rice Noodles

If you want to use rice noodles, you absolutely can! Here is how you'll need to prep them.

If you buy rice noodles dry, I recommend small or medium size (like ones used for pho and pad thai). They need to be soaked until fully pliable in room temp water. Medium size takes about 1 hour to soak, small size takes about 30 minutes. If you're in a rush, you can use warm tap water to shorten the time, but be careful not to over-soak. Read more about cooking with rice noodles here.

Once soaked, drain the noodles well, then blanch them in boiling water for about 10 seconds or until cooked through. As rice noodles overcook quickly, it is always safe to err on the side of undercooking them. Take them out using a wire skimmer so the water is still there, then if they're a little too firm, add them back to the pot for another 10 seconds or so.

Where to Eat in Bangkok According to Locals (2025)

April 9, 2024 by Pailin Chongchitnant 12 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 full disclosure, 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.

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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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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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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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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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!

How to Make Tamarind Paste from Pulp

September 13, 2019 by Pailin Chongchitnant 54 Comments

If you've been buying ready-made tamarind paste (a.k.a "tamarind concentrate") for cooking, let me tell you why I stopped using them and what I do now. Growing up in Thailand we always made our own tamarind paste for cooking, but when I arrived in Canada I was delighted by the convenient jars from the store!

But after years of using it, I don't know if the products became worse or my standards became higher, but I eventually I became more and more dissatisfied with the quality of premade pastes.

They started to taste bland and diluted to me. And while this isn't the case with all brands, all the time, it was inconsistent enough, even within the same brand, to warrant another solution. Time to go back to my roots and make my own.

A block of tamarind pulp, a jar of tamarind paste, and a spoon filled with tamarind paste. — Tamarind pulp (in block form) can be turned into homemade jars of delicious tamarind paste, used in many Thai recipes.

What is tamarind?

Simply put, tamarind is a fruit. Its sticky brown flesh ranges from being very sweet to very sour, depending on the variety. The sweet ones are for eating fresh, and the sour ones are for turning into a paste for cooking.

Note: The tamarind liquid that is used for Thai cooking is sometimes referred to as "tamarind water," and some brands of premade ones are labeled "tamarind concentrate." I used to call it "tamarind juice," but I have switched to "tamarind paste" to avoid confusion with tamarind beverages. This is all very confusing, I know!

For everything you need to know about tamarind, check out my Ultimate Guide to Tamarind video. I also show you what tamarind looks like in its original pod!

A pile of tamarind pods, with one cracked open. — Fresh tamarind pods.

Important Tamarind Buying Tip

If you find whole tamarind fruit pods at the store, those are the sweet ones for eating as snacks NOT for cooking. Do not make this mistake as many people have done! Though you should get them anyway as they're delish :).

Cooking tamarind comes either in ready-to-use liquid in a tub or jar, or in a brown block (pictured below) which is what you'll need to make your own tamarind paste at home.

The brown block is simply compacted tamarind fruit pulp. The pulp is seedless (though I've seen some rogue seeds occasionally), but it has lots of fibers that need to be strained out.

How to Make Tamarind Paste

Here's an overview of the process, but be sure to read the recipe card and watch the video tutorial because this is one of those things that's much better understood once you see it in action. I also include more tips I didn't include here in the video!

Process shots for making tamarind paste steps 1-4

Pull apart tamarind pulp into small chunks.
Place the tamarind into a large heatproof bowl and cover with hot off-the-boil water and let it sit until the water is cool enough to handle, at least 20 minutes.
Use your hand to squeeze and scrunch the tamarind pulp so that the flesh is released from the fibers and mixes into the water. If you feel like it's too thick, and more water is needed to loosen things up, go ahead and add it.
Once done, you should have a thick liquid in the bowl and the fibers should have barely any pulp left on them.

Process shots for making tamarind paste steps 5-8

Strain the tamarind paste into a pot through a sieve that is not too fine, using your hand to stir and push the pulp to help it go through. Feel free to add more water if it's too thick to go through the sieve.
Once you're down to just the fibers, rinse the remaining fibers with a little more water to release more tamarind paste.
You can use this right away, or for storage, cook the tamarind paste in a pot until it bubbles, and let it bubble for about 5 minutes to ensure that it is thoroughly heated. Stir it constantly to avoid splattering!
Transfer the tamarind paste into small mason jars, close the let and let cool. Store in the fridge or freezer.

Storing Tamarind Paste

The tamarind paste you make is ready to use right away, but for the rest, you will want to cook it before storing to maximize its shelf life. When cooking tamarind, because it's thick, it'll bubble and look like it's boiling before the entire mixture has reached boiling temperature. So it's important to let it bubble for about 5 minutes to allow it to thoroughly heat through.

If you cook the paste and store it in a mason jar while hot as per my instructions, it will last up to 6 months, unopened in the fridge. Once it's opened, it has lasted me at least 2 months, but always use clean utensils to scoop from the jar.

Because of this, I recommend you putting it in small jars, no larger than 1 cup per jar, to maximize its shelf life. You can also water-bath can the tamarind, like you would with jam, to make it shelf-stable, though I have not personally done this.

You can also freeze tamarind paste. Many of my patreon members report freezing tamarind paste into ice cubes which make it easy to use. It'll also help for you to know the volume of the ice cube so you can take out the appropriate amount the recipe calls for.

Learn More About Thai Ingredients!

Understanding Thai ingredients is incredibly important in helping you cook Thai food successfully. If you want to learn more about other ingredients you'll need in Thai cooking, check out this article: The Ultimate Guide to Essential Thai Ingredients, or browse these posts to find one that interests you.

Recipes with Tamarind

Now that you've got delicious homemade tamarind paste, try using it in these recipes!

Homemade Tamarind Paste

Homemade tamarind paste is much better than anything you can buy, and it is easy to make. For the best pad thai, you gotta use homemade tamarind! Be sure to watch the video tutorial below as the process can be much better understood once you see it, and you can also watch it on YouTube.

4.91 from 10 votes

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Prep Time 5

Cook Time 20

Cooling time 20

Course Sauces

Cuisine Thai

Servings cups

Ingredients

▢ ½ lb seedless tamarind pulp (see note)
▢ 2 cups hot water
▢ ½ cup room temp water

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Notes

Note: Buy tamarind pulp that comes in a rectangular block, and it should be a product of Thailand. Do not use tamarind pulp from whole pods, as those are sweet tamarind meant for eating, not for cooking.

FULL VIDEO TUTORIAL

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Instructions

Use your hands to pull apart the tamarind block into small chunks and place it in a large, heat-proof mixing bowl. Pour the hot water over the tamarind and let it sit until it’s cool enough for you to handle, about 20 minutes, though you can let it sit for as long as you need at this point—the longer it sits, the easier the next step will be.
½ lb seedless tamarind pulp (see note), 2 cups hot water
Use clean hands, preferably gloved, to squeeze and scrunch the pulp to loosen it from the fibers. You should end up with something that has a consistency of a smoothie. A little thinner than smoothie is fine, but too thick will make it hard to strain, so if it looks super thick add a little water.
Once you can feel that most of the pulp has been released from the fibers, strain the tamarind mixture, into a pot through a sieve, preferably not fine-mesh as the paste will be thick and it'll hard to push through. Push as much of the liquid through as possible, and scrape the bottom of the sieve occasionally.
Tip: If at any point in the process you're having a hard time because the liquid is too thick, do not be afraid to add more water. Some brands of tamarind pulp are more "pulpy" than others and require more water to loosen.
Gradually pour about ½ cup of room temperature water over the remaining fibers in the sieve while using your hand to mix it around. This will rinse off any last little bit of tamarind still stuck in the fibers.
You can use this right away for cooking, but for storage, cook the tamarind paste over medium high-heat until it boils, stirring constantly, as it is quite thick and can bubble and jump at you if you don’t stir. Allow it to bubble for 4-5 minutes to ensure that it is thoroughly heated through before turning off the heat.
Transfer the hot tamarind paste to clean, small mason jars, no larger than 1 cup capacity. I like using the smaller ones so each jar will not be open for as long. Close the lids while still hot and and allow it to cool at room temperature before moving them to the fridge for storage. As it cools the lids will be sucked in and it will seal very well, like jam, but since this was not properly canned, you still need to store them in the fridge.
You can also freeze them in ice cube trays and store the cubes in freezer bags.

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Essential Thai Condiment: Chili Vinegar (prik nam som)

November 29, 2024 by Pailin Chongchitnant 6 Comments

If you’ve ever been to Thailand you will notice all kinds of little sauces and sprinkles that often come with our food. One of those sauces is and absolutely essential condiment of Thai cuisine, especially for our noodle dishes: chili vinegar or prik nam som พริกน้ำส้ม.

It adds an acidic zing with a little bit of heat, and when used in the right places, it takes a dish to the next level. And for some dishes, like pad see ew and boat noodles, a dash of prik nam som is absolutely necessary!

a bowl of chili vinegar with chilies and plants in the background.

What is prik nam som?

Prik means chlies and nam som means vinegar, and in its simplest form, that’s all there is: chilies mixed with plain old white vinegar, though you can get a little fancy, and I’ll show you how to do that too.

It’s a spicy, vinegary sauce that we use on any dish that’s heavy or oily, with a flavour profile that's salty and/or sweet because the acid and heat helps cut the grease and balance the sweet and saltiness.

We use it on dishes like pad see ew, pork leg stew with rice (kao ka moo), rad na noodles with gravy and boat noodles. In fact you can use it on any kind of noodle soups, and you can use it wherever you’d want to add a vinegary hot sauce, even if it’s not Thai food!

In Thailand, if you order any of the dishes I mentioned above, there will automatically be prik nam som served with it, if it's not already sitting on the table. In Thai restaurants overseas, however, you will probably have to ask for it, but they may not have it available. Many Thai restaurants omit these condiments to simplify things.

Ingredients and Notes

Here are a few important notes on the ingredients. For amounts, see the full recipe card below.

Thai Chilies. I use Thai chilies but any kind of spicy fresh chilies will also work. You can use either red or green, but I personally prefer the flavour of red chilies as they are fruitier.
If you want a milder chili vinegar, you can remove the seeds and pith from the chilies, or use milder chilies (e.g Fresno) to start with.
White vinegar. We only use white vinegar for prik nam som because the idea is to add neutral acidity, not to introduce new flavours. While milder vinegars such as Filipino cane vinegar or rice vinegar will be fine, don't use apple cider vinegar or anything else that has a distinct flavour. NO balsamic!
Garlic. This is totally optional, only if you want to make it a little more complex! Most of the time I just stick with chilies and vinegar.

How to Make Chili Vinegar - 4 Ways

There are several variations of prik nam som in Thailand, and here are the 4 most common ones. I'm showing you how to make them in a mortar and pestle, but for large amounts, you can put everything into a blender.

1. Basic Prik Nam Som

Process shots for making chili vinegar steps 1-2.

Pound chilies in a mortar and pestle until mostly fine.
Add the vinegar and swirl the pestle to mix.

2. Charred Prik Nam Som

This version uses charred chilies which not only adds smokiness but also make it a bit sweeter as the chilies will be cooked. You can char the chilies more than what's shown in the image for extra smokiness.

Process shots for making charred chili vinegar steps 1-2.

Char the chilies on a dry hot pan until they develop charred spots all around.
Pound until fine in a mortar and pestle then add vinegar and mix.

3. Garlic Prik Nam Som

Whether you decide to do the basic or the charred prik nam som, you can also add garlic for a more complex flavour. You can even char the garlic along with the chilies if you're going that route. Notice in the photo above I used seeded chilies, which you can do if you want to tone down the heat.

4. Sliced Prik Nam Som

a bowl of sliced serrano chilies with vinegar being poured into it.

In Thailand you may have seen slices of chilies in clear liquid on the table, that's also a kind of prik nam som. Instead of blending the chilies, they are sliced, resulting in a quick chili pickle. Typically milder chilies are used, such as spur chilies, but you can use any kind of chilies. Pictured are serrano chilies.

Simply let sliced chilies sit in the vinegar for at least 15 minutes before using. You can eat the pieces of chilies if they are mild enough, or drizzle just the chili-infused vinegar onto your food.

FAQ: Adjusting Spice Level

Making prik nam som with Thai chilies will yield a pretty spicy hot sauce, so if your heat tolerance isn't high, there are a couple of things to do:

Remove the seeds and pith from the chilies. This would be my go-to method as it preserves the amount of chili flavour.
Use another type of chilies that is milder, if they are available toy ou. In Thailand this would be spur chilies or prik chee fa. Fresno chilies would also work well.
Increase the ratio of vinegar, though this would result in the least flavourful sauce as there would be less chili flavour.

Storage

Prik nam som can be stored in the fridge in a sealed container indefinitely. It can also be frozen. I would stick with glass containers as over time the chilies can stain plastic. Also, stay away from lids that are made with reactive metal, such as aluminum mason jar lids, as the acid can corrode it.

Thai Chili Vinegar (Prik Nam Som)

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

5 from 4 votes

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Prep Time 5

Cook Time 3

Course Sauces

Cuisine Thai

Servings cup

Ingredients

▢ 2-3 Thai chilies, see note
▢ 1 clove garlic, optional
▢ ¼ cup white vinegar

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Notes

You can use other types of chilies, even milder ones if your heat tolerance isn't high, but I do prefer the flavour of red or orange (i.e. ripe) chilies than green.

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Instructions

Optional step: char the chilies and garlic (if using) by placing them on a dry skillet over high heat until charred spots are formed on one side. Roll/flip them over and char the other side.
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.
If making a large batch, blend all ingredients in a blender.
¼ cup white vinegar
Store in the fridge in a sealed container and it should last indefinitely.

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Umami Thai Green Papaya Salad (Som Tum Pla Ra)

October 25, 2024 by Pailin Chongchitnant 6 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.

Easy Chili Garlic Chicken

November 15, 2024 by Pailin Chongchitnant 6 Comments

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

7 Ways to Make Thai Sticky Rice

November 6, 2020 by Pailin Chongchitnant 44 Comments

Thai people may eat jasmine rice as our main staple, but we also eat sticky rice regularly. And for some dishes, sticky rice is a necessary accompaniment! But cooking sticky rice isn't nearly as straightforward as cooking regular rice, and it's much less forgiving. But worry not, with this detailed article and video tutorial, you'll be able to make sticky rice like a Thai!

I've put together 7 different ways to cook sticky rice (yes, there are that many!) so no matter your situation, no matter what tools you have, one of these methods will work for you!

I highly suggest watching the video tutorial below, especially if you're not experienced, as it is much easier to understand these methods by seeing them. Note: The water ratio for the microwave method has changed slightly from what's shown in the video, so please see written instructions below for that!

Video: 7 Ways to Make Sticky Rice

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But first, what is sticky rice?

Before you cook, let's make sure you buy the right rice to begin with! Sticky rice, also called sweet rice or glutinous rice, is much chewier and denser than your average white rice. It's an ultra satisfying texture, and we love to pair it with meats such as our grilled steak or BBQ chicken, and use it in desserts such as the famous mango sticky rice.

In Thailand, we use long grain sticky rice which we call khao niew. At the store, it can be labeled as "sweet rice" or "glutinous rice," but to make sure it's the right one, check that it is a product of Thailand. Short grain sticky rice is also available, but it is used in China and Japan, not in Southeast Asia. In this article, I'm discussing how to cook long grain sticky rice, and while in theory you can apply the same methods to short grain sticky rice, I have not personally tried them.

Note that sticky rice is NOT sushi rice. Yes, sushi rice is sticky, and some people confuse the two, but they are very different. When shopping, you should look for grains that are opaque, bright white, and not translucent.

Why Cooking Sticky Rice is (a bit) Tricky

Why are there so many ways to cook sticky rice, and why are none of them just...throwing rice into a pot of water like you do with any other kind of rice? Well, it's because Thai sticky rice is a little bit...sensitive.

Trust me, if you could cook it like regular rice the whole nation of Thailand wouldn't do it any other way. Sticky rice can't absorb much water, which is why it's so dense and chewy, and it is not forgiving at all if you add even a bit too much. So, cooking it in an amount of water that you just eyeballed will not yield good results.

So the wise people of the past discovered that if you soak the rice in water for at least 3 hours until it is completely saturated, and then steam it OUT of water, there is no chance that it can overcook. Brilliant, right?

But not all of us have the time or the equipment to do it traditionally, so here's my roundup of all the ways that I know of that you can cook sticky rice, along with the pros and cons of each method.

The 7 Ways to Cook Sticky Rice

The 7 methods can be divided into 2 categories: soak and steam, and no soak. And under the soak-and-steam methods, you can either do a cold soak or a hot soak. Usually, the results are better using the soak-and-steam methods for the reasons I described above, but if you're short on time, the no soak methods will do in a pinch, but some precision is required.

But first, you need to wash the rice.

Doesn't matter which method you're using, you need to wash the rice! This gets rid of excess loose starch leftover from the milling process, and it will prevent your rice from becoming gummy.

Process shots for how to rinse sticky rice until the water runs clear.

Swish the rice around vigorously in room temperature water, then pour off most of the cloudy water.
Repeat the washing a few more times until the water runs mostly clear.

Methods 1-4: Soak-and-Steam Sticky Rice

These first 4 methods all require 2 major steps: soaking the rice, and then steaming the rice. But each method requires different equipment, so there should be something for everyone here!

Pro Tip: Of all the soak and steam methods, the hot soak (4th method) has become my personal favourite as it is the fastest and yields great results. I show how to do it here, but for more detailed on why I love this method, and some of its cons, read my post on the hot-soak sticky rice method.

1. Bamboo Cone Steamer

This is THE traditional method. If you go to a rural village in northeastern Thailand, this is how they make sticky rice! It is absolutely fail proof, and yields perfect rice every time. It also works with a small or large amount of rice.

The tool we're using here is a bamboo cone steamer set called huad. It's comprised of 2 parts, the bottom pot for water, and the cone-shaped bamboo steamer that sits on top.

After washing the rice (see above), soak the rice in plenty of room temperature water for a minimum of 3 hours, preferably 4 and up to 12 hours, and then drain well.
Fill the pot with no more than 2 inches of water and bring to a boil over high heat, meanwhile soak the bamboo steamer in water otherwise the rice will stick to a dry steamer.
Place the drained rice inside the steamer. Handle soaked rice carefully as they are brittle.
Once the water is boiling, place the steamer on top of the pot and cover with any lid that will fit (any old pot lid is fine). Steam for 15 minutes.
After 15 minutes, flip the rice ball so the top is facing down by tossing the steamer (see the video tutorial for how to do this). Then continue to steam for another 10 minutes.

Process shots for how to make sticky rice in a bamboo cone steamer

2. Steamer Rack

If you have a basic steamer rack that sits above a pot, such as a dim sum bamboo steamer, this method will work for you. This method is also popular with Thai people and yields great results.

After washing the rice (see above), soak the rice in plenty of room temperature water for a minimum of 3 hours, preferably 4 and up to 12 hours, and then drain well.
Wet a muslin or thin tea towel and squeeze out as much water from it as possible. You want it damp, not wet. Line your steamer rack with the muslin.
Place the soaked rice in the steamer and clear a hole in the middle. This eliminates any "thick part" and the rice will cook faster.
Fold the edges of the muslin up to cover the rice, making sure there is space around the rice for the steam to come up.
Cover and steam over boiling water for 20-30 minutes until cooked through (longer time if making a large batch).

Process shots for how to make sticky rice using a bamboo steamer rack.

3. Metal Sieve

I learned this method from my cousin who lived in Alabama where she didn't have access to much Asian cooking supplies. It's such a useful method because it doesn't require any special equipment, and the result is nearly as good as a bamboo steamer!

You do need to have a METAL sieve that has a similar diameter to a pot so you can set it on top of the pot. Make sure there's enough space at the bottom so the water will not touch the bottom of the rice.

After washing the rice (see above), soak the rice in plenty of room temperature water for a minimum of 3 hours, preferably 4 and up to 12 hours, and then drain well.
Place the sieve on top of the pot, then fill it with 1-2 inches of water, making sure there is at least 1 inch of space between the water and the bottom of the sieve. Remove the sieve and bring the water to a boil.
Place the soaked rice into the sieve but do not fill it completely or you will block the steam! You need some space at the top so steam can come up and surround the rice. Use your finger to clear a hole or an indentation in the middle of the rice to eliminate the "thick part" so the rice will cook faster.
Once the water is boiling, place the sieve over the pot and cover with a lid. Steam for 20-30 minutes until cooked through (longer time if making a large batch).

Tip: You can use this set up to steam vegetables or anything else as well!

Process shots for how to make sticky rice in a sieve

4. The Hot Soak

This is officially my favourite method because it's fast, and it yields a great result. The rice made using the hot soak method will be slightly softer than the cold soak BUT this is actually an asset because the extra moisture will keep it soft after it's cooled down to room temp, unlike cold soak sticky rice which quickly turns dry and hard once it's cooled down.

There are some minor cons to this method, most importantly you do need to be precise with soaking time, and adjustments may be needed if making a large batch. I write more about this method in detail in this post: hot soak sticky rice.

After washing the rice, place it into a heatproof bowl. Cover it with hot-off-the-boil water so the water comes up ½-1 inch above the rice. Give the rice a stir to break up any lumps and let it soak for 20 minutes and NO MORE.
Meanwhile, get your steamer setup ready. You can use any of the steaming set up from methods 1-3 above: the cone steamer, regular steamer rack, or the sieve.
Drain the rice, and rinse it with cold tap water to remove excess starch that has come out during the soaking.
Now the rice is ready to be steamed using any of the methods above.

Hack: If Serving Sticky Rice at Room Temp...

Sticky rice made using the cold soak method needs to be served warm as it quickly turns dry once cooled to room temp. So if you know that your sticky rice won't remain hot for serving (a potluck or a picnic?) here are a few options:

Use the hot soak method (method 4 above).
If you've already soaked the rice in cold water, but decide last minute you want to have it extra soft, drain and do a quick 10-minute hot water soak before steaming.
Do the cold soak and let the rice steam normally, but halfway through drizzle some cold water over the rice, you want just enough water to make sure all the grains are coated. This extra water will cling onto the partially cooked rice grains and gets steamed into the rice. Note: I don't like to do this if the rice is wrapped in cloth because the cloth becomes soggy from the extra water and the bottom of the rice gets mushy.

Methods 5-7: No-Soak Sticky Rice

I'm going to be frank here, no-soak methods are shortcuts for when you need sticky rice but didn't plan ahead. They are not the ideal ways to cook sticky rice because the resulting rice texture is generally not as good (except for method #6, maybe) and because you have to be very precise with the amount of water. But, it's still better than NO sticky rice, so I'll take it :).

*As with all other methods, you will need to wash the rice as mentioned above.

5. Steam The Bowl

With this method, you put the rice and the water together in a bowl, then steam the bowl in any kind of steamer set up you have. This allows the rice to cook gently, and with no risk of burning the bottom so you do not have to be precise with timing.

Drain the washed rice very well, making sure there is absolutely no water left. Place it into a heatproof bowl.
Add water at a ratio of 1 part rice to ⅔ parts water. So for every 1 cup of rice, add ⅔ cups of water OR for 1 ½ cups of rice add 1 cup of water. Measure this, do not eyeball. Stir to break up any clusters of rice.
Cover the bowl with a plate or foil to prevent condensation from dripping into the rice, and steam the bowl over rapidly boiling water for about 30 minutes. You will need more time if making a larger amount.
Remove the rice from the steamer, check that all water has been absorbed, if not, put it back and steam longer.

Tips: If you find that the rice came out too soft, add less water next time. Different brands of rice may require slightly different amount of water.

Process shots for how to make sticky rice using the steam-the-bowl method — In this example I did not cover the bowl when it was steaming, so the top got a little wetter than ideal, but the rest of the rice is still good.

6. Rice Cooker (maybe)

This method is a "maybe" because it doesn't work with all rice cookers, but when it works, it is awesome, and the result can be almost as good as rice cooked the traditional way. What you need your rice cooker to do is cook the sticky rice gently and slowly. So if your rice cooker normally boils the heck out of your rice, it'll likely not work for sticky rice.

If you've got a multi-function rice cooker, such as the Zojirushi, with a "sweet" rice function. That is the function made specifically for sticky rice. Congratulations!

I've also had success with a cheap, simple 1-button rice cooker that is super weak, so it cooks rice slowly and gently, which is perfect for sticky rice! If you have a "brown rice" function, it may be worth a try as brown rice function tends to cook more slowly too.

Wash the rice as per usual and drain very well. Place the rice into the rice cooker pot.
Add water at a ratio of 1 part rice to ⅔ parts water. So for every 1 cup of rice, add ⅔ cups of water OR for 1½ cups of rice add 1 cup of water. Measure this, do not eyeball. Stir to break up any clusters of rice. (If you're using the measuring cup that comes with the rice cooker, you can try using the line for "sweet rice" in the pot which follows roughly the same ratio, and adjust as needed next time.)
Cook the rice using the "sweet" mode and let the rice cooker do its thing!

NOTE: I have found that for the Zojirushi rice cooker, this function does not work as well with larger amounts of sticky rice (3+ cups). The result was a little more uneven than when I made 1-2 cups of rice, but it was still okay.

Process shots for how to make sticky rice in a rice cooker

7. Microwave

Yes you CAN do it in the microwave, though it wouldn't be my go-to if I have other options available to me. It is the most finicky and the least hands-off of all the methods. But when you're in a dorm room and desperate for sticky rice, it'll do the trick!

After a few practice batches and fine-tuning to match your microwave and the amount of rice you typically cook, the result can be surprisingly decent.

IMPORTANT: As every microwave is different, treat the instructions below as a guideline. Also, the more rice you make, the longer it will take to cook. The timing below is based on 1 cup (240 ml) of sticky rice. You may need to adjust the timing, but the idea is that you want to microwave it in bursts, gradually decreasing in duration, and stir it in between for even cooking.

Place the washed and drained rice into a heatproof bowl.
Pour hot off-the-boil water over the rice so it comes up about ½ inch over the rice. Give it a stir to break up any lumps and soak for 15 minutes.
Drain off the soaking water and rinse off excess starch with cold tap water. Drain the rice very, very well, then place it into a round glass or ceramic bowl.
Add cold water to the rice at the ratio of 1 part rice to ½ parts water, the water should come up approximately to the level of the rice.
Cover the bowl with a glass or ceramic plate and microwave on full power for 3 minutes. Take it out (carefully), stir the rice by flipping the bottom up to the top and the edges into the middle to evenly distribute the heating.
Cover and microwave again for another 2 minutes, then repeat the stirring. Then microwave for another 2 minutes and, at this point, all the water should be absorbed and the rice is should be mostly cooked with perhaps some grains still slightly undercooked (uncooked sticky rice will be opaque white in the middle). Give it a final stir then cover and rest for at least 5 minutes, and it should all be cooked through and ready to serve.*If after resting the rice is still undercooked, stir in 1-2 tablespoon (15-30 ml) water and microwave again for another minute or so and repeat the resting process.

*The instructions here are slightly different from one in the video as I have made some adjustments.

How to Store and Reheat Sticky Rice

Short term storage in the fridge: Cooked sticky rice will last in the fridge for 1-2 days, but beyond that the texture will be compromised even when reheated. Be sure to store it in a tightly sealed container as it dries out quickly. For longer storage, freeze the rice.

How to Freeze Sticky Rice

Sticky rice can be frozen for about a month before it starts to dry out to the point where it doesn't reheat well. It won't spoil beyond that, you can still eat it, but it won't have as good of a texture.

Separate the rice into portions before freezing as it's impossible to separate the rice when frozen. Wrap each portion in plastic wrap or foil (foil will prevent freezer burn for longer), then consolidate them into a freezer bag, squeezing as much air out of the bag as possible.

How to Reheat Sticky Rice

To reheat with a microwave: Cover the sticky rice in moist paper towel and microwave until steaming hot. It needs to be fully reheated until piping hot or it will not regain its soft texture. If the rice is really dry, you may want to spray or drizzle a bit of water directly on the rice.

To reheat by steaming: Preheat the steamer so the water is boiling. Wrap the sticky rice in a clean damp muslin, damp tea towel, or damp paper towel, then steam until the rice is until piping hot all the way through.

Recipes Using Sticky Rice

Generally, we love to eat sticky rice with meats. Here are a few classic meat dishes that are often paired with sticky rice:

BBQ Chicken or Thai Fried chicken
BBQ pork skewers
Northeastern Thai food such as laab or green papaya salad are always served with sticky rice.
Or try it with northern Thai food, which is commonly eaten with sticky rice. You can dip it into the thick sauce of Hung Lay curry; or if you like carb-on-carb, it's fantastic with spicy curry glass noodle stir-fry.

We also feature sticky rice prominently in desserts:

A popular classic that's a must-try during mango season: mango sticky rice
For fellow durian lovers, durian sticky rice is absolutely divine.
We eat sticky rice with ice cream! Any ice cream will work, but the classic pairing is this street-style coconut ice cream.

Thai Green Papaya Salad ส้มตำไทย (som tum)

June 3, 2016 by Pailin Chongchitnant 111 Comments

Here is a new and improved recipe for the famous northeastern Thai green papaya salad! This time around, I provide you with lots of tricks, tips, and explanations to make sure you can really master this classic, delicious salad. This is also a very healthy dish, so I can really let myself indulge without having to hold back!

Serve it with some sticky rice, and try changing up the vegetables because in Thailand we make hundreds of variations on this salad! Try this apple and chayote salad or corn and cucumber salad for example! Note also that green papaya salad is gluten-free. Enjoy!

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!

Authentic Thai Panang Curry - Just Like in Thailand

October 25, 2013 by Pailin Chongchitnant 28 Comments

Panang curry แกงแพนง is one of the most popular curries in Thailand and overseas alike. Growing up in Thailand, it's a curry we made at home a lot because of its simplicity and speed. There's very little prep involved (if you buy the curry paste), and the whole thing is done in minutes.

It's also gluten-free, and can be made vegan (more on this in the FAQ). This panang curry recipe is made with pork, which is the most popular protein in Thailand, but I also have a recipe for panang beef, or you can substitute chicken for this recipe as well.

a bowl of panang curry with julienned makrut lime leaves being sprinkled on.

What is Panang Curry?

Of all the different Thai coconut milk based curries, panang curry is one that is quite unique. Instead of having plenty of liquid like a Thai green curry or red curry, panang curry comes in a small amount of thick, rich sauce. You can make an argument that it's more of a saucy stir fry.

Another defining feature is the generous use of cumin and coriander seeds which distinguishes its flavour from the basic Thai red curry. Makrut lime leaves (aka kaffir lime leaves) are also considered must-have for panang curry. Peanuts are ground into the curry paste, making the resulting sauce thicker and richer, though for commercial panang curry pastes, the peanuts are often omitted or replaced with mung beans to avoid allergies.

You can buy panang curry pastes from some Asian grocery stores that stock a lot of Southeast Asian products, but it's not an easy one to find. So I have included how to make panang curry paste from scratch in this recipe, OR if you're short on time you can also try my shotcut - the semi-homemade panang curry paste - which includes just a few ingredients added to store bought red curry paste.

Ingredients and Notes

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

Panang curry paste, store bought or homemade (recipe below). This is the heart of the curry and the quality of your curry hangs on the quality of your paste. So if you're going to use store bought, make sure it is good quality. My preference is for Maeploy or Aroy D brands, and if you cannot find store bought panang curry paste, you can also buy red curry paste and add a few ingredients to it to turn it into a panang paste.
Coconut milk. It's important to use good quality coconut milk when it comes to Thai curries, read more about how to choose good coconut milk here.
Fish sauce. More about how to choose good fish sauce here.
Sugar. If you have palm sugar, you can use it, but for this granulated white sugar or light brown sugar will also work just fine.
Pork tenderloin or pork collar butt, sliced thinly (~⅛ inch) or you can substitute chicken breast or thigh, sliced about ½-inch thick.
Makrut lime leaves, also known as kaffir lime leaves. This is an important flavour in panang curry. It adds a citrusy aroma the helps brighten and lighten the otherwise rich curry. If you can't find fresh, frozen is the second best option, and dried would be the last resort.
Mild red chilies for garnish, optional. This is just to give it some colour. Traditionally we use spur chilies or prik chee fa, but any kind of red pepper will do.

Homemade Panang Curry Paste Ingredients

Again, you do NOT have to make it from scratch! It is perfectly acceptable to use store bought, and see my hack for making semi homemade panang curry paste below!

Dried Chilies. Panang is not supposed to be a super spicy curry, so I stick with mild dried chilies such as guajillo or puya chilies. If you want to add some heat, you can add some spicier chilies such as Thai or arbol chilies as well.
Coarse salt. If you're pounding by hand, the coarseness will help add some friction, but if making by machine, any kind of salt is fine.
Cumin seeds, toasted
Coriander seeds, toasted
White peppercorns
Chopped lemongrass, use lemongrass from the bottom half only which is where the flavour is most concentrated. More about lemongrass here.
Chopped galangal. Fresh or frozen galangal will do. More about galangal here.
Makrut lime zest. AKA kaffir lime zest. This is the green part of the skin of the makrut limes, and it is very hard to find so I wouldn't worry so much if you don't have it. It has the same aroma as makrut lime leaves, so you can always just add a few extra leaves into the curry. More about makrut lime leaves here.
Cilantro roots. Simply the roots of the cilantro/coriander plant! This is a common ingredient in Thai cuisine, but outside of Thailand it can be hard to find. Not to worry, you can substitute cilantro stems instead!
Garlic
Shallots
Shrimp paste, called gapi in Thai, this is a fermented shrimp paste, which is an ingredient added to most Thai curries. It is salty and has a funky smell but adds a huge amount of umami. If you don't have it, you can omit it, and you'll just need to add a little more fish sauce to the curry.
Roasted peanuts. This adds richness to the curry, if you're allergic to peanuts you can substitute another nut or seeds that you are not allergic to to mimic the same richness.

Hack: Making a Quick Semi-Homemade Panang Curry Paste

Panang curry paste tends to be hard to find in stores, but red curry pastes are available everywhere. The good news is that the two share many, many ingredients because Thai red curry paste is essentially our "basic" paste upon which other pastes are built.

With this knowledge, we can take the widely available red curry paste and simply add a few extra ingredients that would turn it into panang. Here are the ingredients you'll need.

Store bought red curry paste, I recommend Maeploy, Aroy D or Namjai brands. Blue Elephant is also good for those in the UK. Do NOT use Thai Kitchen as it is very weak.
Toasted cumin seeds
Toasted coriander seeds
Roasted peanuts, if allergic, you can sub another type of nuts or seeds that you can eat.
Fermented shrimp paste, this is optional, and if your red curry paste already contains shrimp paste you don't need to add anymore.

How to Make Panang Curry

Here's a bird's eye view of the process, the full instructions are in the recipe card below, and if it's your first time make sure you watch the video below to ensure success.

Process shots for making panang curry steps 1-4

Reduce some of the coconut milk in a wok or large skillet until very thick.
Add the curry paste and stir to mix.
Keep stirring until coconut oil starts to separate and sizzle around the curry paste.
Add the palm sugar and torm makrut lime leaves and stir until the sugar is dissolved.

Process shots for making panang curry steps 5-8

Add the meat and toss to coat in the paste (image shows beef, but it would be the same if using pork or chicken).
Add the remaining coconut milk and stir until the meat is cooked through, then turn off the heat.
Taste and adjust seasoning with more fish sauce if needed, then stir in the red pepper.
Plate and top with julienned makrut lime leaves for garnish.

Watch the Video Tutorial

Here's the video showing how to make panang curry with beef, though the process would be exactly the same if using pork or chicken. (I do have a video that shows how to make panang curry with pork, but I have since updated my process so this one is better 😊). If you enjoy my videos, please consider subscribing to my YouTube channel. Thank you!

Storing Leftover and Advance Prep

Panang curry keeps quite well and is great for meal prep. In the fridge it should last up to a week, just be sure not to overcook the meat when you reheat it. Any leftover curry paste can be frozen.

To make this dish even quicker to pull off on a weeknight, make your curry paste in advance, and you can keep curry paste frozen for several months. You can even make a large amount if you want to come back to this dish regularly!

FAQ

How can panang curry be made vegan or vegetarian?

If you're making the curry paste from scratch, the first thing to do is omit the shrimp paste. If using store-bought curry pastes, check the ingredient list to see if it contains shrimp paste.

You can replace the meat with sliced and pan-fried tofu or your meat substitute of choice. Frozen-then-fried tofu is actually great for this. In my first cookbook, Hot Thai Kitchen, I also have a panang recipe with roasted portobello mushroom, grilled peppers, and roasted eggplant. The fish sauce can be simply replaced with soy sauce.

Simply cook your veg separately, make the curry sauce as per the recipe, then toss the two together.

How is Panang curry different from other Thai curries?

The main difference between panang and most other Thai curries is that panang has a smaller amount of sauce that is thick and rich, whereas most other Thai curries have plenty of liquid that is quite soupy.

Panang also does not involve any vegetables, and uses only one herb, makrut lime leaves, in addition to what's in the curry paste. I have to say, though, that if you order panang curry in a N. American Thai restaurant, it might not be as I just described because I have seen many restaurants make it soupy, with added vegetables, but now you know that that is the "Westernized" way!

In terms of the curry paste itself, the ingredients are all of the usual suspects of Thai curries: lemongrass, galangal, dried chilies, etc., but roasted peanuts are added to thicken the sauce. In commercial pastes, sometimes beans are used instead to avoid allergies.

More Classic Thai Recipes You'll Love

If you're ready to try more dishes, here are some popular classic Thai recipes to check out, complete with video tutorials as always!

Recipe

Mixed Vegetable Stir-Fry (Pad Pak Ruam)

April 10, 2016 by Pailin Chongchitnant 12 Comments

This recipe will change the way to think about "mixed veg." This isn't some boring old side dish, this quick and easy stir-fry is garlicky, umami, and full of flavour and textures. It's even got a little kick from some Thai chilies if you want it! It's Thai people's go-to whenever we need veggies on the table, and the recipe will work with whatever vegetables you have in the fridge. So, a great fridge cleanup dish!

a plate of mixed veg stir fry with two hands holding it.

What is pad pak ruam?

Pad means "stir-fry," pak means "vegetables," and ruam means "mixed," so it's very straight-forward! Though you often see pad pak ruam on menus of Thai restaurants overseas, in Thailand, this is very much home cooking.

Because Thai people eat family style, every meal is made up of multiple dishes, so no one dish needs to be "complete." So we have a lot of dishes that are mostly meat, and others, like this one, that is mostly veggies, and things balance each other out. Learn more about how Thai people eat here.

The vegetables can be flexible, and indeed I often use this dish as a "fridge cleanout," so the veggies in the recipe are just suggestions. I included several kinds in my version to give you ideas about things that work well, you can make this dish with just 2-3 veggies, no problem!

Ingredients and Notes

Here are all the ingredients you'll need to make this recipe and important notes about them. For amounts, check out the full recipe card below.

Sauce

You can use this sauce to stir fry just about anything, and indeed it's very similar to my universal stir fry sauce recipe!

Oyster sauce. The queen of Thai stir fry sauce. Read more about how to choose good oyster sauce here.
Soy sauce, any kind will do, but best if you have Thai soy sauce and my preference is Healthy Boy Mushroom Soy Sauce.
Golden Mountain sauce, is another kind of soy sauce that has a slightly different flavour. You can substitute Maggi Seasoning or fish sauce instead, or simply use more soy sauce. Here are types of soy sauces explained.
Water
Sugar. Just a wee bit to balance the salt.

The Stir Fry

Again I repeat: these veggies are just suggestions and ideas. You do not need all of these vegetables, just a few kinds will do, but ideally you want a good mix of colours and textures.

Carrots, "roll cut" for some cool shapes (you can see the video for technique), or simply cut them into thin sticks. Don't make them big, remember with stir fries you only have a few minutes in the pan.
Cauliflower, SMALL florets. Again they won't have much time to cook in the wok so these should smaller than what you imagine a "floret" normally is.
Green cabbage, bite-sized pieces. I prefer Asian cabbage (the squat ones) as they're sweeter and more delicate, but regular cabbage is fine.
Chinese broccoli (gai lan), stems thinly sliced on a diagonal, leaves roughly torn into chunks
Sugar snap peas, strings removed, which is done by snapping off the stem-end and pulling downward, and the strings on the sides of the pea should come away (see pic below). I like to then cut them in half on a sharp diagonal as allows the sauce to penetrate the otherwise impenetrable pods, making them more flavourful.
Shiitake mushrooms, fresh, cut into slices. You can use any other kinds of mushrooms here.
Garlic, roughly chopped
Thai chilies, optional, only if you want to make it spicy. Most of the time this dish is done with no chilies in Thailand, but I wanted to include it here to give you the option. I like to just crushed the chilies with the side of a knife just until broken and the heat will gently infuse into the sauce so it's not overwhelmingly spicy.

strings being removed from snap peas, and one snap pea cut in half on the table — How to remove strings on snap peas.

Pro Tip: Choosing Vegetables

When choosing your veg, think about having a good variety of colours and textures. Look at the list above and you'll see that each vegetable contributes something different to the mix.

How to Make Mixed Vegetable Stir-Fry ผัดผักรวม Pad Pak Ruam

Here's a bird's eye view of the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success!

steps for making mixed vegetable stir fry steps 1-4

Organize your vegetables in order they are added to the pan: Bowl 1 with firm veggies: carrots and cauliflower in this case. Bowl 2 with softer veggies: Cabbage, snap peas, gai lan stems, and mushrooms. Bowl 3 with anything leafy, like gai lan leaves.
In a small bowl, combine all the sauce ingredients and stir until the sugar is dissolved.
In a wok or a large saute pan on medium high heat, add a little vegetable oil, garlic and chilies and saute until small bits of garlic turns golden.
Add the firm veg in bowl 1 and a splash of water, and stir for 1-2 minutes or until they're about halfway cooked. Adding more water as needed.

steps for making mixed vegetable stir fry steps 5-8

Add bowl 2 of vegetables and the sauce and toss until the vegetables are done to your liking, 1-2 minutes.
Add gai lan leaves or anything leafy.
Toss just until the leaves are wilted, 20-30 seconds, and off heat.
Enjoy with jasmine rice!

Best Crispy Spring Rolls I've Ever Had

October 17, 2014 by Pailin Chongchitnant 18 Comments

Crispy spring rolls are a classic appetizer available at most Thai restaurants, but most of the time they're "satisfactory" at best. That is, until I came across this recipe. And for the first time I realized how good the humble spring roll can be.

I first encountered these while working at a Thai restaurant where they would make upwards of 500 of these every week because they were so popular. One auntie would work an 8 hour shift making ONLY these awesome spring rolls. I hung around her and learned all the tricks that I'm going to share with you.

a plate of spring rolls with one cut in half and a bowl of sweet chili sauce on the side and some mint and pansy garnish.

I made some modifications to make them even better. As tasty as these were, being a small restaurant they had to be cost conscious, which reflected in the bulk of the filling being mostly noodles and cabbage. When we make these at home, we can load them up with more of the tasty stuff like shiitake mushrooms, other veggies, and even some meat!

Watch The Full Video Tutorial!

Ingredients

Here are all the ingredients and all the important notes you'll need to know for this recipe. For amounts and the complete instructions, check out the full recipe card below.

Glass noodles, rehydrated and cut into 2-inch pieces. They only take 7-10 minutes to rehydrate in room temp water. Look for Thai/Chinese style glass noodles (not Korean) which are sometimes labeled as bean vermicelli or bean threads. The ingredients should ideally be made only of mung bean starch. My favourite brand is Pine Brand glass noodles from Thailand.
Ground pork, optional. Adding meat makes it a little more substantial. You can use ground chicken instead, or even chopped up shrimp, or simply omit the pork and add an equivalent weight of all the other veggies, or you can also check out my vegetarian crispy spring rolls recipe here.
Soy sauce. I use Thai Healthy Boy Mushroom Soy Sauce, which is my go-to soy sauce for Thai cooking, but any soy sauce you have will do.
Ground black pepper
Ground white pepper. This recipe is heavy on the pepper, which is one of the reasons it's so good! But it does have a kick, so if little kids will be eating them you may want to cut down on the white pepper a bit.
Minced garlic
Dried shiitake mushrooms, soak until soft, and finely diced. How long these take to rehydrate will vary depending on the size of the mushrooms. If using hot water, most sizes should rehydrate in 30 minutes, but if you plan ahead, you can simply soak them in room temp water for a few hours.
Julienned green cabbage. Think coleslaw, make it look like that!
Grated carrots
Cilantro stems, finely chopped. Leaves would turn black once cooked and look unappetizing, so we use stems instead which are equally if not even more aromatic!
Salt
Sugar
Spring roll wrappers, I use an 8-inch wrapper (20 cm) but you can make smaller ones if you wish. Do make sure these are not wrappers for egg rolls which are different.
Egg, for sealing the wrapper
Oil for deep frying. I use canola oil, but any neutral flavoured oil that's high heat resistant will work here. Make sure you have enough to get at least 2 inches of depth in the pot that you're using. Yes, you can bake or air-fry these. See FAQ below.
Dipping Sauce: Sweet Chili Sauce. Though these are great even without any sauce, it certainly doesn't hurt to dip it in some sweet chili sauce which you can buy, but it's quite easy to make and it tastes so much better! Use my sweet chili sauce recipe here.

How to Make Crispy Spring Rolls

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

Saute the garlic, black pepper, and white pepper in a wok until the garlic starts to turn slightly golden.
Add the ground pork and stir to break up the lumps until fully cooked.
Add the noodles, cabbage, carrots, shiitake mushrooms and all of the seasonings.
Keep tossing over medium high heat until the vegetables are wilted and the noodles are fully cooked. Add a splash of water if needed if the noodles stick to the work, or if the wok is dry but the noodles are still a bit too firm. (Tip: Go easy on any additional water. There should not be any pooling liquid at the bottom of the wok when done, you want to the filling to be dry.)
*Allow the filling to cool to no more than lukewarm before wrapping. While you wait for the filling to cool, carefully peel apart the spring roll wrappers so they are loose from each other because they will be quite stuck together after thawing. Once peeled, keep them in a stack, covered under a slightly moist kitchen towel.

Process shots for how to make crispy spring rolls steps 5-8

To wrap spring rolls: Place a spring roll wrapper with a corner pointing to you. Place a healing ¼ cup of filling onto the wrapper slightly off the centre towards you. Spread the filling out into a log shape, leaving about 1.5-2 inches of space on either side.
Pull the corner of the wrapper over the filling then pull back on the filling slightly to tighten.
Roll forward once, then fold the side corners in towards the middle.
Roll forward a couple of times, then use your finger to paint some beaten egg along the top edges of the wrapper to help seal the roll.

Process shots for how to make crispy spring rolls steps 9-12

Keep rolling until the end, and now you can fry these right away or freeze them for later.
To fry, heat 2 inches of oil to 375°F over medium high heat and fry the spring rolls for about 5 minutes until deeply golden.
Drain on paper towel, and cool slightly before digging in.
If you're cutting these to serve at a party, I recommend cutting on a diagonal for nicer presentation!

Advance Prep Tips

These are the perfect make-ahead freezer appetizers. At the restaurant, we made these once a week and froze them for the week. We fry them directly from frozen and you could never tell they were ever previously frozen!

But there are many ways to prep ahead. Here are all the things you can do:

Wrap the spring rolls then freeze them for up to a few months. Fry them without thawing. They will take 2-3 minutes longer to fry from frozen.
Make the filling up to 2 days ahead and keep in the fridge.
Reheat them for serving: the spring rolls can be fried up to 4 hours ahead, kept at room temp, then when ready to serve, re-fry them for a minute or two or bake them in a 350°F oven for 5 minutes to recrisp.
Wrap the spring rolls a few hours ahead. Uncooked, wrapped spring rolls can be kept in the fridge for a few hours before frying. Don't keep them wrapped for too long or the wrapper may become soggy. If you need to keep them for a long time, freeze them.
The dipping sauce can be made well in advance and kept in the fridge indefinitely.

FAQ

Can crispy spring rolls be cooked in an air fryer?

Yes, they won't brown as much and will be a bit dryer, but they'll still be great. First brush them generously with oil and air fry them at 400°F (200°C) turning halfway through, for about 12-15 minutes or until golden brown. Exact timing will depend on your particular air fryer, so I would check them at 10 minutes to see where they're at, and go from there. Do not crowd the air fryer to allow plenty of air flow around each spring roll.

Can these spring rolls be baked instead of fried?

Yes, you can also bake these. Brush them with oil then bake them on a rack in a 425°F (220 °C) oven, convection if possible, for 20-25 minutes or until golden brown. They won't brown nearly as much as deep fried or even air fried ones, so they may look a bit underdone, but they will still be crispy.

Is this spring roll recipe gluten free?

The filling is gluten free if you use gluten free soy sauce, but the spring roll wrappers are made from wheat flour so they are not. You can use this filling and wrap them with rice paper wrappers instead à la Vietnamese fried spring rolls. The rice paper wrappers just need to be briefly dipped into warm water to rehydrate.

How can I make these vegetarian or vegan?

You can simply omit the pork to make these vegetarian/vegan, and then add a little more of the vegetables to make up the volume. To seal the rolls, instead of eggs, you can make a paste from all purpose flour and water. See my recipe for the ultimate vegetarian spring rolls here.

My Other Crispy Spring Rolls Recipes

For a fully vegan recipe, try my ultimate veggie spring rolls.
For something different that will wow your guests, these green curry spring rolls are totally awesome.
If you have more spring roll wrappers and want to try something different, these easy curry puffs are a crowd pleaser!

Recipe

Panang Curry Beef แพนงเนื้อ

February 15, 2019 by Pailin Chongchitnant 34 Comments

A classic, much loved Thai curry, and a very quick one to cook: panang curry! Instead of being soupy like most other Thai curries, this one is more of a saucy curry with a thick, rich, luscious, flavourful sauce. In this video I also give you a recipe for how to make a "semi-homemade" panang curry paste using store-bought red curry paste as a base.

a bowl of panang beef curry with chilies and lime leaves in the background

What is Panang Curry?

Panang curry is kind of an interesting dish, because it's quite unique compared to other Thai curries. You may have noticed that most dishes that are classified as "curry" of "gaeng" in Thai cuisine are rather soupy. Lots of sauce, thin and runny sauce, some are even water-based and eat very much like brothy soups like this sour curry or this breast milk boosting curry. (If you have my cookbook, I talk about what is curry in there.)

Panang, on the other hand, might be closer to what you imagine when you think of the word "curry"— a thicker, richer sauce, and just enough of it to coat all the stuff and pool a little. We even have a special word for this amount of liquid in a dish, it's called "kluk klik". Panang is also unique in that it is all meat—it never has any vegetables added to it. The meat is always thinly sliced, and at most you'll get some red peppers thrown in as garnish.

Flavour-wise, it is similar to a red curry with a couple of important ingredients added: coriander, cumin, and peanuts. You can check out my Thai red curry recipe to compare!

It's a great weeknight curry because it comes together so fast. The cooking technique is almost more of a stir-fry, which awesome!

How to Ensure Tender Beef

When eating a beef curry or stir-fry, my biggest pet peeve is when the meat is chewy. I hate it. No matter how delicious it is...if the meat it chewy, the dish is ruined in my books. There are a few simple keys to make sure you have tender beef without having to braise it for a long time.

Choose a cut of beef that you would eat as a steak. The assumption being that any beef you will eat as a steak is considered "tender", at least compared to cuts you would need to stew or braise. This is a good rule of thumb for choosing stir-fry beef, which this recipe essentially is. I'm using New York strip in this video (it's a particularly fatty one, which was just a lucky pick at the store!).This does NOT mean it has to be an expensive cut, but if you're choosing the less expensive, leaner steaks, the next two points are very important.
Slice the meat AGAINST THE GRAIN. If the meat is naturally tender (New York, ribeye, or tenderloin), it's not as big of a deal, but for cuts that are borderline chewy....like flank, or lean sirloin tip, it's very important. You want the shortest meat fibers possible because the longer it is, the harder it is to chew. Think of slicing the beef as "pre-chewing"—let the knife do the hard work for you. So pay attention to your steak, look at which direction the meat grain runs, and slice across it. See my video for an example.
Slice meat THINLY. For 2 reasons, one is because the thinner the beef the more tender is it to chew, which is important if you're using leaner, less tender meat. The other reason is that this is a quick-cooking curry, not a long simmering one, so if the meat is thick the flavour will not have time to penetrate the inside. Using meat that is still a little frozen inside makes slicing thinly much easier.

Watch The Full Video Tutorial!

Ingredients

Here are all the ingredients you'll need to make this recipe. For amounts, check out the full recipe card below.

Beef, very thinly sliced against the grain (see notes about tender beef above)
Fish sauce. More about fish sauce here.
Oil
Coconut milk
Homemade or semi-homemade panang curry paste (recipe follows)
Makrut lime leaves, 7 roughly torn into chunks which we'll add to the curry, and 3 finely julienned which we will use as garnish on top.
Palm sugar, finely chopped, packed. If you don't have it, light brown or even granulated white sugar will be fine as it is a small amount.
A handful mild red pepper, thinly julienned for garnish, optional
Jasmine rice for serving

Semi-Homemade Panang Curry Paste

If you can't find pre-made panang curry paste at the store, you can easily make one using red curry paste as a base.

Store bought red curry paste. I recommend Maeploy, Aroy D, Maesri and Namjai brands. I don't recommend Thai Kitchen. Read my red curry paste review here.
Toasted cumin seeds.
Toasted coriander seeds. Do not use ground coriander as it is often lacking in flavour. Buy whole coriander seeds, widely available at Asian and Indian grocery stores.
Roasted peanuts, if allergic, you can sub another type of nuts or seeds.
Fermented shrimp paste, for some extra umami. This is optional, only if the red curry paste doesn’t already have it.

How to Make Panang Curry Beef

Here are all the steps to make this recipe. If this is your first time, I highly recommend watching the video tutorial to ensure success.

For the semi-homemade panang curry paste:

Grind the cumin and coriander seeds until very fine using a mortar and pestle or a coffee grinder.
Add roasted peanuts and grind until fine.
Mix the red curry paste and shrimp paste into the ground spice mixture.

For the Curry

Add 1½ teaspoon fish sauce and oil to beef and massage it in with your hands, separating the pieces of beef that are stuck together as you mix.
In a saute pan or a wok over medium high heat, reduce ¾ cup coconut milk until thickened and creamy.
Stir in curry paste and reduce the heat to medium low. Cook the paste for a few minutes, stirring constantly, until coconut oil separates away from the paste. If the paste sticks to the pan, you can deglaze with a bit of the remaining coconut milk.
Add palm sugar and torn kaffir lime leaves and cook for a minute or so until the sugar is dissolved.
Add beef and quickly toss it with the curry paste, separating the pieces of beef as much as you can. Once the beef is about 50% cooked, add the remaining coconut milk and stir for 30 more seconds or just until the beef is fully cooked. If it looks too dry, you can add a splash of water at this point.
Stir in red peppers, if using, and turn off the heat.
Taste and adjust seasoning with more fish sauce and/or sugar as needed.
Garnish with julienned kaffir lime leaves and more red peppers as desired.
Serve with jasmine rice, enjoy!

Recipe Card

Makrut Lime Leaves: Everything You Need to Know (kaffir lime leaves)

June 26, 2019 by Pailin Chongchitnant 15 Comments

Makrut lime leaves, also known as kaffir lime leaves, are an integral part of Thai cuisine. It's a common ingredient that Thai people have in our kitchens, and is crucial in many famous Thai dishes such as tom yum goong, tom kha gai and panang curry. It's also my favourite Thai herb! Its fresh, citrusy aroma is unlike any other citrus fruits, and it can liven up any dish it's added to.

Over the years I've gotten a lot of questions about makrut lime leaves, so in this article I'll cover everything you need to know to cook with them including how to use, choose, store and substitute.

Video: Makrut Lime Leaves 101

If you prefer to watch, everything that's covered in this article is covered in this video, plus you will get to see me demonstrate how to prepare and store them.

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Is it Makrut Lime or Kaffir Lime?

First and most importantly, we need to clarify the name of this herb. Makrut and kaffir limes refer to the same plant. Previously, "kaffir lime" was the most common English name, but because the word "kaffir" happens to sound the same as a racially derogatory term in South Africa, its use has been discouraged in favour of its Thai name makrut. (Note that the plant was not named after the derogatory term; they have different roots. You can read more about in this National Geographic article.)

In my recipe writing, I have switched over to using makrut in the past few years, but older recipes on the website may still have the old name which I try to update as I come across them. But because I am an educator of Thai cooking, it's important for me to educate people on both these names because in most Asian grocery stores today, the leaves and fruits are still being labeled as kaffir, which can cause confusion when people are shopping if they're not aware.

What is a Makrut Lime?

Makrut lime is a type of citrus fruits native to Thailand. It has fruits that are green, about the size of a golf ball, and has bumps on the skin which make them look a bit like a cartoon brain!

The leaves and the zest have very similar aroma to each other, so for Thai cooking, we mostly use just the leaves because they're so much more abundant and easier to use. We do use the zest in situations where we want to incorporate it into a fine paste, such as in red curry paste, because the leaves are tough and much harder to grind down.

Makrut lime juice, on the other hand, is not used much as makrut limes do not have much juice to offer, have lots of seeds (see pic above), and the juice tends to be bitter.

Fun Fact: Makrut Lime for Your Hair

In Thailand, it is believed that makrut lime is good for your hair! You can buy makrut lime shampoo that is supposed to prevent hair loss, whether or not it works I love it because it smells amazing.

My great grandmother and grandmother used to burn makrut limes over fire, squeeze out the juice and the essential oils from the skin, and use that to wash their hair. Apparently my great grandmother had a head full of black hair till her old age, and my grandmother who's now 96 still miraculously have some black hair on her head!

How to Cook with Makrut Lime Leaves

Lime leaves are incredibly versatile, and can be used in just about anything from soups, salads, curries, stir fries, even infused into drinks! Here are a few ways to use makrut lime leaves.

1. Infuse into liquids.

The easiest way to use makrut lime leaves is to simply let them infuse into liquid such as soups, stews, or curreis, such as in tom yum goong in the pic above. Simply grab a few leaves with your hands, and then twist to bruise the leaves to release the aromatic oils, then roughly tear into big chunks and add to your dish. It only takes a few minutes for lime leaves aroma to come out, so this is not something you have to simmer for hours on end.

*Important: In large pieces, makrut lime leaves are for infusion only and are not meant to be eaten as they are very tough. So think of them like bay leaves!

2. Finely julienne

If you do want to actually eat the lime leaves, you have to very finely julienne them, and I mean VERY finely because as I mentioned, the leaves are tough, if you have big ribbons it won't be comfortable to eat. In this form, you can add them to salads, stir fries, or use them as garnish as I do for panang curry and pad prik king. You may also want to remove the center stems if they're quite thick before julienning.

3. Toasting or Frying

Another way you can use these is to toast or fry them until they're crispy. Sometimes I do this when I make toasted rice powder for laab; I add the makrut lime leaves in with the rice, and as the rice toasts, the leaves dry and become crispy. Then I grind the leaves and the rice up together, resulting in an aromatic toasted rice powder.

Deep frying lime leaves is also something many Thai people do to get them crispy, but bewarned, they will splatter A LOT. So dry the leaves COMPLETELY, drop them into the hot oil and back up. They will take just a few seconds, once they stop splattering, they're crispy and can be used as garnishes on anything you wish.

Is that one leaf or 2 leaves?

Makrut lime leaves are what I call "double leaves" (I'm sure there's a botanical term for it), meaning each whole leaf is made of up two smaller leaves connected end to end. So when a recipe called for "1 leaf" people may understandably be confused whether that means the whole double leaf or just the single. I don't know about other recipes, but for my recipes, 1 leaf means 1 single leaf, NOT the double.

I decided on this because often times when people buy lime leaves, the two sections will have already detached from each other and your bag will be full of single loose leaves, especially if they're older or frozen. So it wouldn't make sense if by "1 leaf" I meant that you had to pick up 2 leaves in your package. Not to mention, there is no such thing as too much lime leaves so I'd rather err on the side of you putting double the amount than only half the amount!

Tip: Watch out for those thorns!

If you're lucky enough to find fresh lime leaves on the stems, handle them carefully! Makrut lime stems have many big sharp thorns.

makrut lime leaves on the tree — Can you see the thorns on the stem?

Buying Makrut Lime Leaves - Fresh, Frozen, and Dried

Try to find fresh makrut lime leaves whenever possible, and I recommend first looking wherever you get your other Thai ingredients. You'll have better luck at stores that carry a lot of Southeast Asian products like Vietnamese and Thai, than stores that are primarily Chinese, Japanese or Korean. If you cannot find fresh lime leaves, look in the freezer section as they're often sold frozen which work perfectly well. When I buy fresh, I freeze them at home anyway!

Worst case, you may be able to find dried makrut lime leaves which are fine, but not ideal. Dried lime leaves can work in soups and curries where they'll have time to rehydrate and infuse in the liquid, but obviously you can't julienne them and toss them into salads and they're completely crunchy. If you're using dried, add a few more leaves than the recipe calls for and give them a few extra minutes to simmer and infuse. Or try powderizing them in a coffee grinder, then add to dishes.

How to store makrut lime leaves

If you buy fresh lime leaves, they will last at least a week in your fridge's crisper because they're quite sturdy. But if you don't have any plans for them within the next few days, I recommend freezing them to prolong their freshness.

To freeze makrut lime leaves, wash them first, then lay them out on a towel and let them dry completely. Once dry, gather them into a freezer bag and press out as much air as possible before you seal. If you've got a lot and you think it'll last you a long time, you may want to first wrap them in aluminum foil before putting them into a freezer bag as the foil will prevent freezer burn for longer.

Substitutes for Makrut Lime Leaves

If you cannot find any form of makrut lime leaves (remember to look for frozen and dried first!), regular lime zest is your best substitute. They do not have the same aroma, but at least you'll get the same citrusy feel. You cannot use regular lime leaves or any other kinds of citrus leaves instead as they are not aromatic.

Recipes with Makrut Lime Leaves

Ready to cook with makrut lime leaves? Here are a few recipes to get you started!

Watch the Video

1. Boat Noodles - Guay Tiew Reua ก๋วยเตี๋ยวเรือ

Where to find boat noodles

2. A curry you’ve never heard of

Where to find a curry you've never heard of.

3. Kanom Krok - Coconut Pancakes/Pudding Cups ขนมครก

Where to find kanom krok:

4. Pad Gaprao (Pad Kra Pao) - Holy Basil Stir Fry ผัดกะเพรา

Where to look for pad gaprao

5. Raan Khao Gaeng - Curry Rice Shops

Where to find raan khao gaeng

6. Seafood Restaurant - Raan Ahaan Talay ร้านอาหารทะเล

Where to find seafood restaurants

7. Miang Kham - Wild Betel Leaf Wraps เมี่ยงคำ

Where to find miang kham

8. A Proper Isaan Meal - Ahaan Isaan อาหารอีสาน

Where to find Isaan restaurants?

9. Kanom Jeen - Fresh Rice Noodles with Sauce ขนมจีน

Where to find kanom jeen

10. Mango Sticky Rice - Kao Niew Mamuang ข้าวเหนียวมะม่วง

Where to find mango sticky rice

11. Traditional Coconut Ice Cream With All the Toppings ไอติมกะทิ

Where to find traditional coconut ice cream

What is Prik Nam Pla...or is it Nam Pla Prik?

Ingredients

​How to Make Prik Nam Pla

3 Ways to Make it Less Spicy

Storage

​How to Use Prik Nam Pla

Prik Nam Pla (Fish Sauce & Chilies Condiment)

Ingredients 1x2x3x

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Notes

FULL VIDEO TUTORIAL

Instructions

What is Pad See Ew?

Ingredients

Pad See Ew Sauce Ingredients

Watch The Video Tutorial

How to Make Pad See Ew

Common Pad See Ew Problems and How to Avoid Them

How to Use Dry Rice Noodles Instead

The best way to keep leftover pad see ew is...to freeze??

How to Freeze and Reheat Pad See Ew

Frequently Asked Questions

More Thai Stir-Fried Noodle Recipes

What is Gai Yang?

Ingredients and Notes

The Chicken

The Marinade:

The Dipping Sauce - Nam Jim Jaew

Watch The Full Video Tutorial!

How to Make Thai BBQ Chicken

How to make nam jim jeaw dipping sauce:

Thai Recipes to Go with Thai BBQ Chicken

FAQ

Recipe Card

Ingredients and Notes

How to Make Panang Curry Paste

Watch The Full Video Tutorial!

Hack: Semi-Homemade Panang Curry Paste

Ingredients and Notes

How to Make Thai Sweet Chili Sauce

Tips for Success

Serving Suggestions

FAQ

Watch The Video Tutorial!

What is Cashew Chicken? Is it Chinese or Thai?

Ingredients and Notes

How to Make Cashew Chicken

Pro Tips: Why This Recipe Is Special

How to Make Cashew Chicken Faster

Frequently Asked Questions

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Cashew Chicken Recipe

Ingredients US CustomaryMetric 1x2x3x

Sauce

Want to save this recipe?

Notes

FULL VIDEO TUTORIAL

How to Make Prik Nam Pla

How to Use Prik Nam Pla

Ingredients

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