Stir fried Thai dishes, techniques, aromatic herbs and regional variations
- InFusion
- Nov 20
- 7 min read
The historical and technical role of the wok
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.
Its rounded shape allows heat to circulate efficiently and reach very high temperatures. This produces rapid evaporation and that characteristic smoky note associated with intense heat.
Wok cooking is always based on small quantities of ingredients. Too much food lowers the temperature and creates steam. By contrast, a handful of meat, vegetables or seafood seared over high heat develops intense flavours within seconds. This principle is shared across all regions of Thailand, even though each region interprets stir frying in its own way.
Key seasonings used in Thai stir fried dishes
Stir fried Thai dishes show remarkable diversity, ranging from simple vegetables stir fried with garlic and oyster sauce to more elaborate preparations that combine different techniques or involve a large number of ingredients. Within this diversity, several fundamental elements appear repeatedly in the form of seasoning sauces, chillies and aromatic herbs.
Core seasonings
A number of stir fries influenced by Sino Thai traditions use sweet and sour profiles, but most dishes are primarily savoury. Several seasonings form the basis of these preparations.
Oyster sauce is the common denominator of most stir fried dishes. It provides a deep umami character, balanced saltiness and a slight sweetness. Its thick consistency works particularly well in high heat cooking.
Light soy sauce is often combined with oyster sauce. The level of saltiness varies considerably between brands, which is why using the same brand consistently helps achieve predictable results.
Fish sauce appears in many recipes, sometimes together with oyster and soy sauces. Unlike oyster sauce or light soy sauce, which are milder and balanced, fish sauce has a strong, assertive aroma that lifts the entire dish.
Dark soy sauce, which is not widely used in Thai cooking, adds a rich golden or dark brown colour to some stir fries. It is mildly sweet and salty and can be combined with the three sauces mentioned above.
Less common but important seasonings
Two ingredients deserve special attention despite being less frequently used than the core sauces.
Shrimp paste, known as kapi, is an intensely aromatic ferment. It is characteristic of Southern cuisine and occasionally appears in stir fries from the Central Plains. It never replaces any sauce and plays a distinctive role.
Fermented soybeans are typical of Sino Thai cooking techniques and are most closely associated with the Central Plains. They are notably used in dishes such as morning glory stir fry.
Chillies in Thai stir fried dishes
Chillies are omnipresent in Thai cuisine, even in dishes that are not intended to be hot. They play three different roles.
Dried chillies are used mainly for aroma and a light roasted character, without necessarily adding heat.
Fresh bird’s eye chillies, sliced or pounded, provide a stronger and more direct heat.
Fresh long red chillies, similar to Cayenne, add colour and freshness rather than significant heat.
Roasted chilli paste, nam prik pao, has a transversal presence. It is used not only in stir fries but also in soups such as tom yam and in certain salads. Its distinctive smoky sweetness comes from frying the ingredients before pounding them into a paste.
Some of these chillies can be combined to build more complex flavours, as is the case with nam prik pao, which is sometimes paired with dried chillies or fresh bird’s eye chillies.
Essential herbs and aromatics
Several fresh herbs are used in stir fried dishes, though some appear far more frequently than others.
Holy basil, known as kaprao, has a peppery aroma and is used in a large number of stir fries. It is sometimes combined with fresh green peppercorns. It forms a category of its own, the pad kaprao family.
Thai sweet basil, horapha, contributes an anise and liquorice note and is widely appreciated in seafood stir fries.
Tree basil, yira, is less common and has a clove like aroma found in some regional dishes.
Kaffir lime leaves, torn or thinly shredded, are essential for their citrus fragrance. They appear in countless dishes, from stir fries to curries, soups, salads and certain starters.
Spring onion, sometimes combined with leaf celery, is added at the end of cooking and cut into three centimetre lengths.
Garlic and shallots form the aromatic base of most stir fried dishes.
Stir fried dishes and their regional variations
Focus on stir fried dishes with holy basil, the pad kaprao family
Stir fried dishes with holy basil hold a unique place in Thai cuisine. Pad kaprao is one of the country’s most popular dishes and even inspired a national cooking competition.
Its identity relies on the use of holy basil, Ocimum tenuiflorum, which releases a distinctive peppery fragrance. The structure of the recipe is consistent across the country. Garlic and chillies, chopped or pounded, are stir fried over high heat. Meat, tofu or seafood is then added. The seasoning usually includes light soy sauce, oyster sauce, fish sauce and sugar. Dark soy sauce is added when cooking meat or tofu, but left out when cooking seafood. Holy basil is always added at the very end to preserve its aroma. Regional variations emerge according to local ingredients.
Pad kaprao is popular for good reason. It is delicious, quick to prepare and made from inexpensive ingredients readily available across the country. Garlic is a household essential, and holy basil grows easily in gardens throughout Thailand.
Almost any ingredient can form the base of a pad kaprao. The most common version uses minced pork, sometimes combined with thinly sliced snake beans. In the South, it is often prepared with shellfish such as mussels or clams. In the Central Plains, a version with chicken and pickled bamboo shoots is widely appreciated. Plant based variations using tofu or mushrooms are becoming increasingly popular. Pad kaprao is usually served with rice and sometimes topped with a fried egg. A stir fried rice version also exists.
The Central Plains
The Central Plains offer mild and balanced flavours with moderate heat. Some of the most internationally recognised dishes originate from this region, such as ginger chicken stir fry, cashew chicken stir fry or prawns stir fried with tamarind.
Beyond these iconic dishes, the region is home to simple and beloved stir fries enjoyed across the country, including morning glory stir fry, cabbage stir fried with fish sauce and Chinese broccoli stir fried with oyster sauce, sometimes enriched with crispy pork.
If you would like to learn more about the cuisine of the Central Plains and royal Thai cuisine, you can read our full article dedicated to the region.
Southern Thailand
Southern stir fried dishes are considerably hotter and rely heavily on seafood. Typical recipes include stir fries made with kapi, the fermented shrimp paste, paired with prawns or pork. Petai beans, known for their strong aroma, are also characteristic of the region and often combined with shrimp paste.
Another emblematic family of dishes is the pad cha group. Pad cha brings together intense aromatics such as Boesenbergia rotunda, kaffir lime leaves and fresh green peppercorns, sometimes complemented with holy basil. These dishes are traditionally prepared with fish or a mixture of seafood and shellfish and offer some of the most powerful flavour combinations in Thai cuisine.
To explore Southern Thai cooking further, you can read our full article on the region.
Northern Thailand
Northern stir fries are simpler but intensely aromatic, often built around local herbs. They generally feature meat or minced pork, aromatics and herbs. They are mainly savoury, rarely sweet and only mildly hot.
The region also offers unique stir fried dishes rarely known outside Thailand, such as fermented sausage stir fried with glass noodles, amaranth stir fried with fermented fish sauce or red ant eggs stir fried with tomatoes.
To discover more about Northern Thai gastronomy, you can read our dedicated article.
Isan
Isan is not traditionally a stir fry oriented region. Its culinary identity is built on salads, grilled dishes and dips. Nevertheless, a few modest stir fries exist, typically prepared with pork, spring onion and chillies, reflecting an adaptation of wok techniques to a region strongly influenced by Lao traditions.
To learn more about the cuisine of Isan, see our full article on the North East.
Technical principles for successful Thai stir frying
Stir fried dishes are diverse, but a few simple principles ensure success.
You need full preparation before cooking. All ingredients must be ready, and the seasonings can be combined in a small bowl for convenience.
The wok must be very hot from the start. Ingredients are added in a precise order, beginning with aromatics, followed by proteins, then the seasonings, and finally vegetables or herbs.
Portions should remain small to avoid steam and maintain a proper sear.
Adding herbs at the end keeps their aroma intact.
Going further with Thai stir fried dishes
If you would like to explore more recipes, our book devoted to stir fried dishes offers a complete and structured selection. Our blog also features dozens of open access recipes ranging from classic dishes to regional specialities. For those interested in stir fried dishes, we recommend reading our article on Pad Thai, noodles and rice.
If you would like to learn how to prepare these dishes in person, we would be delighted to welcome you to our cooking classes on Koh Samui. If you have questions about ingredients, techniques or recipes, feel free to contact us or leave a comment below the article. We always enjoy helping our readers.
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