Thai Cuisine
Pad thai, green curry, tom yum, larb. Sweet, sour and spicy balance.
Authentic Pad Thai
Authentic pad thai is Thailand's most famous noodle dish: rice noodles stir-fried in a wok with prawns, firm tofu, scrambled egg, bean sprouts, and spring onion, brought together with tamarind paste, fish sauce, and a touch of sugar. What sets street-style pad thai apart from fusion versions is the precise balance of sour, salty, sweet, and umami, finished with crushed peanuts and a squeeze of fresh lime.
Thai Green Curry
Thai green curry is the freshest and most floral of the Thai curries. The green paste combines lemongrass, galangal, kaffir lime leaves, and fresh green chillies to create a sauce that is simultaneously spicy, fragrant, and cooling. Served over jasmine rice, it is ready in under 30 minutes.
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 food to your kitchen in 30 minutes.
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.