Articles
78 posts
Miang kham: leaf wraps, fillings, sauce and serving
How to make miang kham: choose the right wild betel leaf, prepare the toasted coconut, peanut, dried shrimp and lime fillings, cook the sauce, and fold one-bite wraps.
Rad na: noodles with gravy compared with pad see ew
Rad na (also lad na) is wide rice noodles served under a thick gravy; pad see ew is the same kind of noodle stir-fried with soy sauce. Here are the naming variants, the key differences and how one cook makes rad na.
Tamarind paste, pulp and concentrate in Thai cooking
What tamarind paste does in pad Thai, how paste, pulp and concentrate differ, other Thai uses, and which questions about amounts and substitutes remain open.
Best Authentic Pad Thai Recipe: What to Confirm Before You Cook
A careful guide to authentic Pad Thai at home: what the dish involves, which steps and cues can be verified, and what to confirm in a full recipe first.
Palm sugar and brown sugar in Thai cooking
Palm sugar vs brown sugar: how they differ in source, taste, texture and use in Thai cooking, where white sugar fits, and what to expect when you substitute.
Thai basil, holy basil and sweet basil compared
Holy basil (kra pao, tulsi) and Thai basil (horapa) are different herbs. Compare their flavor, appearance and names, which one belongs in pad kra pao, and what to substitute.
Pad Thai, pad see ew and pad kee mao compared
Kua gai vs pad see ew, plus where pad Thai and pad kee mao (drunken noodles) fit: noodles, sauce, flavor and which one to order.
Thai Eggplant Varieties: Identification and Cooking Uses
A reference guide to Thai eggplant: the main varieties and their Thai names, how to tell them apart, the scientific name question and how each type is used.
Jok: Thai rice porridge ingredients and preparation
What jok is, how it relates to congee, which rice, broth, proteins and toppings recipes use, and which preparation details the available evidence cannot confirm.
Cooking Thai jasmine rice on the stove or in a rice cooker
How to cook Thai jasmine rice on the stove or in a rice cooker: rinsing, the published water ratios, a stovetop sequence, and which details still need checking.