The wok occupies a central place in Thai cooking. Introduced through Chinese culinary traditions, it has become the most versatile cooking vessel because almost everything can be prepared in a wok. Stir fried dishes of course, but in practice in Thailand the wok is also used for deep frying and even for preparing soups and curries.

Known in Thai as Kai Pad King, this dish is one of the best examples of Chinese influence on Thai cooking. It combines fresh ginger, dark soy sauce and sesame oil, ingredients rarely used in traditional Thai cuisine but essential to Sino-Thai flavours.

This dish combines the strong favour of blue crab with the light texture of glass noodles, known in Thailand as woon sen. The ingredients are quickly stir-fried in a wok with garlic, shallots, sesame oil and just enough ginger to add warmth and depth.

A Thai stir fry that brings the sea to the table Few dishes capture the everyday rhythm of Thai coastal life as well as Hoi lai pad prik pao. This simple yet aromatic stir fry is one of the dishes you will find everywhere on Koh Samui, from family kitchens to seaside restaurants and street food stalls.

In Thailand, nothing goes to waste in the kitchen. Every part of the chicken, pork, or beef is used to prepare delicious dishes, from soups to salads and wok stir-fries. Stir-fried chicken livers with cayenne peppers is one such classic, showcasing how simple ingredients can create a flavourful, satisfying meal.

Bring authentic Thai flavours to your kitchen with this delicious Sweet and Sour Prawns with Tamarind. The balance of tangy tamarind juice, the sweetness of coconut sugar, and the fragrance of Thai basil makes this stir-fry a must-try dish. Quick to prepare in a wok, it’s perfect for a flavourful weeknight dinner or to impress your guests with a genuine taste of Thailand.

Looking for a quick and flavorful Thai recipe? This easy stir-fried beef with fresh green peppercorns and fragrant Thai basil is a must-try!

It is easy to prepare healthy vegan food in Thailand, we have a wide variety of vegetables all year round! This recipe varies according...

This is the latest vegan creation from the school and we all LOVED this recipe. We also like how simple and quick it is. Serves 2. 150 g...

This recipe belongs to the family of stir-fried curries. They are quick and easy to prepare. Serves 2. 150 g tofu, cut into 6 equally...

Thai Morning Glory Stir-Fry (Pad Pak Boong Fai Daeng) is one of the most popular and affordable Thai dishes, prepared with fresh morning glory (water spinach), garlic, chillies, oyster sauce and salted soybeans.

5 minutes preparation + 5 minutes cooking = delicious vegan dish! A must-try for cooks in a hurry! Serves 2. 30 g cashew nuts 2 dried...

Enjoy a typical dish from Southern Thailand, made in no time ! Serves 2. 250 g calamari, cleaned, sliced 1 teaspoon white peppercorn 2...

We strongly recommend you to use chicken thighs and not chicken breasts for any stir-fried dish, the meat will be much more tender.

This spicy recipe is very easy to prepare and it's also delicious with mixed seafood. Serves 2. 200 g prawns, peeled and deveined 2...

Give a try to this little known vegan recipe ! Serves 2. 3 chopped garlic cloves 250 g Thai eggplants, sliced 1 handful Thai sweet basil...

This tasty vegan recipe requires only 5 minutes to prepare and 5 minutes to cook! Serves 2. 150 g tofu, cut into 1 cm cubes 70 g ear...

Here is a recipe ideal for beginners as well as for cooks in a hurry. Its preparation will take no more than 10 minutes. Serves 4 500 g...

Although sweet and sour stir-fries are often associated with Chinese cuisine, the Thai version known as Pad Preaw Wan (ผัดเปรี้ยวหวาน) shows how Chinese influences were integrated into Thai home and street cooking. The version with prawns, Pad Preaw Wan Kung, is a fine example of how Thai cooks have adopted Chinese stir-fry techniques (wok, quick cooking, balanced sauce) while using local flavour profiles: fish sauce, fresh pineapple, colourful vegetables and minimal deep-fry

This dish is undoubtedly one of the most popular in the Kingdom, enjoyed across all regions of Thailand. While the pork version is the most