Pad Thai is, I would say, the first dish that I ever truly mastered. I was inspired to learn how to make it after eating it for lunch nearly every week when I used to work in London. Come rain or shine a vendor at the market near my office would make steaming hot Pad Thai, enticing me with the tangy sweet scent wafting down … Continue reading Pad Thai Recipe
Thailand has a reputation for being a welcoming and tolerant country, and it’s history is testament to this. Throughout the centuries Thailand has served as a landing spot for many groups of people seeking safety and a better life – one of these groups were Muslims fleeing Yunan province in China. The Yunanese Muslims would come to settle in Northern Thailand and leave a lasting … Continue reading Khao Soi Recipe
The humble soybean is essentially inedible in its raw form, only the youngest of them are widely eaten in the form of edamame beans. Outside of this single application, soybeans are processed into a plethora of other ingredients. They form the basis of tofu, miso paste, bean curds, and the mighty soy sauce. Soy sauce is made by fermenting soybeans over long periods with salt, … Continue reading Ingredient Deep Dive – Soy Sauce
While Pad Thai has the privileged position as Thailand’s most famous stir fry, I’m here to plead the case for her less known older sister, Pad See Ew. Don’t let the name fool you, this dish is quite delicious. See Ew simply is a way of saying soy sauce in Thai – no prizes for guessing one of the key ingredients. Pad See Ew stands … Continue reading Pad See Ew Recipe
Fresh Hot Chapatis 