Seasoned Fried Peanuts
Add these seasoned peanuts to your som tum.
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.
Bugak is the ideal light beer snack: It’s crunchy, salty, and the fresher it’s made, the better. Thin sheets of kimchi add an extra spicy savory layer.
Serve these as you would falafel: in a pita, on top of a salad, or as a snack with a dip.
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.
The mussels here add their beautiful, briny juices into the curry, which turn this into a stunning and spectacular dish.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
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.
A satisfying weeknight dinner from Tiffy Chen. Serve with rice or noodles.