Ways to Cook with a Wok: Spatulas, Ladles and Skimmers in Thai Cooking

What are the main ways to cook with a wok?

A wok is a versatile pan used for stir-frying, steaming, deep-frying, and braising. Its high, sloping sides and rounded bottom allow food to be moved quickly over intense heat, or to hold liquids for gentle cooking. In Thai cooking, the wok is essential for creating the balance of fresh aromas, vibrant colors and contrasting textures that define dishes like pad thai, green curry and crispy fried fish.

Different wok tools—spatulas, ladles and skimmers—each play a role in these techniques. A wok spatula (often called a wok shovel or chan) has a wide, slightly curved metal blade that can scoop and toss ingredients. A ladle with a deep bowl is used to add liquids like coconut milk or broth, and to stir sauces. A skimmer (or spider strainer) has a wide, shallow mesh basket to lift foods out of hot oil or boiling water.

How do you stir-fry in a wok?

Stir-frying is the most iconic wok technique: food is cut into small, uniform pieces and cooked quickly over high heat while being constantly moved. The goal is to sear the outside, keep the inside tender, and preserve bright colors and fresh aromas. A wok spatula is ideal because its curved edge matches the wok's shape, letting you scrape the bottom and flip food without scratching the surface.

For a classic Thai stir-fry like pad krapow (holy basil chicken), heat the wok until it smokes lightly, add oil, then aromatics like garlic and chilies. Their fragrance should rise immediately. Add ground chicken and stir-fry with the spatula, breaking it into small bits. When nearly cooked, add fish sauce, soy sauce, sugar, and fresh holy basil; toss just until the basil wilts and releases its anise-like scent. Serve over rice.

Key sensory cues: the wok should hiss when ingredients hit it; vegetables should stay vibrant green and crisp-tender; sauces should coat each piece with a glossy, slightly sticky layer.

Why use a wok spatula instead of a regular spatula?

Wok spatulas have a broader, flatter blade and a longer handle than ordinary spatulas. The blade is often made of thin steel or aluminum, sometimes with a wooden handle to stay cool. It can scoop under a large amount of food and toss it with a flick of the wrist. Regular spatulas are too narrow and flexible; they cannot lift heavy ingredients or scrape the wok's curved surface cleanly. A wok spatula is also thin enough to slide under delicate items like tofu or noodles without breaking them.

How do you steam in a wok?

Steaming in a wok is done by placing a bamboo or metal steamer basket above boiling water. The wok's wide bowl holds the steamer securely, and the domed lid traps steam. This gentle method cooks food while keeping it moist and soft, preserving delicate flavors and textures.

For Thai steamed fish with lime and garlic (pla neung manao), place a whole fish on a plate, top with sliced lemongrass, lime leaves, garlic and chilies, then put the plate inside a bamboo steamer. Steam for about 10–15 minutes until the flesh flakes easily. The aromas of lemongrass and lime leaf become intense; the fish stays silky. A ladle is useful here to carefully add or remove hot water from the wok without disturbing the steamer.

A skimmer can help transfer small items like dumplings or vegetables in and out of the steamer without burning your fingers. Its wide basket supports the food and drains water away.

How do you deep-fry in a wok?

Deep-frying in a wok is excellent because the flared sides reduce splatter and the rounded bottom uses less oil than a flat pot. The wok can hold a steady high temperature, giving food a crisp, golden crust while sealing in moisture. A skimmer is essential: its long handle and mesh basket let you lower food into the oil and lift it out safely, draining excess oil back into the wok.

For Thai crispy fish with red curry sauce (pla rad prik), a whole fish is scored and deep-fried until the skin is deeply golden and crackling. The skimmer holds the fish under the oil briefly, then lifts it to drain. The result is a dramatic, crispy exterior with tender, flaky flesh. A wok spatula can be used to carefully turn the fish, but a skimmer provides better support.

Watch the oil: it should bubble vigorously around the food but not smoke too much. The skimmer can also strain out small bits of batter or debris to keep the oil clean.

How do you braise in a wok?

Braising in a wok involves browning ingredients first, then simmering them slowly in a small amount of liquid. The wok's shape allows even heat distribution and the lid traps moisture. A ladle is used to add broth or coconut milk gradually, and a spatula to stir occasionally to prevent sticking.

A good example is Thai braised pork belly with five-spice (moo hong). Brown the pork pieces in the wok, then add dark soy sauce, palm sugar, star anise, cinnamon and water. Use the ladle to pour in enough liquid to come halfway up the pork. Simmer with the lid slightly ajar, occasionally using the spatula to turn the pieces. Over an hour or more, the liquid reduces into a dark, glossy, slightly syrupy sauce; the pork becomes meltingly tender and deeply aromatic. The spatula helps scrape the caramelized sauce from the sides back into the dish.

How do you choose the right wok tool for each task?

When choosing tools, look for sturdy construction. A wok spatula should have a blade that is slightly flexible but not flimsy. A ladle should hold at least half a cup of liquid. A skimmer's mesh should be fine enough to catch small food pieces but open enough to drain oil or water fast.

What are the distinctive sensory qualities of Thai wok cooking?

Thai wok dishes are known for their vibrant colors: the deep green of Thai basil, the bright orange of shrimp, the red of chilies, the yellow of turmeric. Textures range from crispy fried shallots to silky coconut milk sauces to chewy rice noodles. Aromas are layered: the pungency of fish sauce, the citrus notes of lemongrass and kaffir lime leaves, the warmth of galangal and the sweetness of palm sugar.

Each tool helps achieve these qualities. The spatula keeps stir-fried vegetables crisp and green by ensuring quick, even cooking. The ladle pours coconut milk gently into a curry, preventing it from scorching and preserving its creamy sweetness. The skimmer lifts fried basil leaves or garlic chips from oil at the perfect moment, leaving them brittle and golden, not greasy.

Simple preparation tips for beginners

1. Prepare all ingredients before heating the wok. Thai cooking moves fast, especially stir-frying. Have vegetables cut, sauces measured, and aromatics ready.
2. Use the right oil. For high-heat stir-frying, choose oils with a high smoke point like peanut, rice bran or canola oil. Coconut oil is sometimes used for flavor but can burn at lower temperatures.
3. Season a carbon steel wok. If your wok is carbon steel, season it before first use to create a non-stick patina. After cooking, clean with hot water and a soft sponge; avoid soap that strips the seasoning.
4. Keep tools dry. A wet spatula or skimmer will cause hot oil to splatter dangerously. Wipe them dry before use.
5. Practice tossing with the spatula. Use small amounts of food at first. Slide the spatula under the food, lift and flick your wrist to turn it over. The wok's curve helps.

Accessible substitutes: If you don't have a wok spatula, a stiff metal spatula with a wide blade can work, though it may not conform to the wok's curve as well. A large slotted spoon can substitute for a skimmer, but it drains less efficiently and may not support heavy items. A heatproof measuring cup can pour liquids like a ladle, but it lacks a long handle and precision. These substitutes are fine for occasional use, but dedicated tools make the techniques safer and more enjoyable.