Thai Cuisine
Pad thai, green curry, tom yum, larb. Sweet, sour and spicy balance.
Authentic Pad Thai
The first time I tried an authentic Pad Thai on the streets of Bangkok, I was blown away. The combination of flavors and textures was amazing. Rice noodles stir‑fried in a wok with shrimp, firm tofu, scrambled egg, bean sprouts and scallions, all bound together with a sauce that seemed like magic:…
Thai Green Curry
Thai green curry is, arguably, the king of Thai dishes. Its unmistakable aroma and herbaceous flavor transport you to the streets of Bangkok in an instant. The paste that characterizes it is a masterful mix of fresh green chilies, lemongrass, galangal, kaffir lime leaves, and Thai basil, which is…
Homemade Pad Thai
Pad Thai is Thailand's most popular noodle dish — cooked in a screaming-hot wok with rice noodles, prawns, egg, and bean sprouts. The sauce balances the umami of fish sauce, the tang of tamarind, and the sweetness of palm sugar. Topped with roasted peanuts and fresh lime, it brings Bangkok street…
Thai Cuisine: cooking guide
Thai cooking balances five flavours in every dish: sweet, sour, salty, spicy and bitter. Pad thai is its best-known ambassador, but green curry with coconut milk, som tam (green papaya salad) and tom yum are essential. Ingredients like lemongrass, galangal and kaffir lime leaves make all the difference.