Pork Satay with Fresh Vegetable PicklesPornchai Mittongtare
When the weather warms up, these can be grilled, as they do at Spice Market. Look for the skewers in the kitchenware aisle.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Leftover rotisserie chicken finds new purpose in this endlessly comforting dish.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.