Articles
78 posts
Tom yum and tom kha: broth, flavor and naming differences
Tom yum vs tom kha: how the two Thai soups differ in broth, texture, flavor and protein, plus what the tom yum and tom yam spellings mean.
Makrut lime leaves: names, identification, uses and substitutes
Makrut and kaffir lime leaves are the same ingredient under two names. Learn how the names relate, how to tell them from ordinary lime leaves, and which substitutes cooks suggest.
Thai Nam Jim Seafood Sauce: Ingredients and Uses
Compare Thai nam jim seafood sauce ingredients across published recipes, see what each version uses, and learn which details still need checking.
Thai light, dark, black and sweet soy sauces
What dark soy sauce is, how it differs from light soy sauce, whether it is saltier, and how to think about substituting black or sweet soy sauce in Thai cooking.
Pad kee mao ingredients, noodles and sauce
What published pad kee mao (drunken noodles) recipes use for noodles, sauce, aromatics, vegetables and protein, with the details the evidence leaves unconfirmed.
Pad See Ew Ingredients and Noodle Variations: What Can Be Confirmed
A careful guide to pad see ew noodle variations, including the rice vermicelli version known as sen mee pad see ew, and the recipe details that still need to be checked.
Gai yang: Thai grilled chicken marinades and methods
How a gai yang marinade is built: common ingredients, a paste-and-marinate sequence, published quantity examples, and the details recipes leave unconfirmed.
Planning Thai meals and preparing ingredients ahead
A practical guide to planning a week of Thai meals, building prep bowls, and turning your chosen dishes into a shopping list and an ingredient prep schedule.
Larb and nam tok: names, ingredients and preparation differences
Larb (laab, laap) and nam tok are closely related meat salads. Compare what the sources say about their names, meat, preparation and flavor, and where the evidence runs out.
Thai omelet ingredients and preparation techniques
How to make a Thai omelet (kai jeow) with a wok, hot oil and a high pour: the verified steps, the puffing cue to watch for, and the details sources leave out.