Thai

Combined with coconut milk, it’s the base for your next Thai curry.

A warm, sultry peanut sauce makes even bean sprouts feel indulgent. Learn how to make this recipe and more in our online cooking class with Sur la Table.

It's time to branch out from your takeout Pad Thai addiction. These are the dishes you should be ordering instead—according to some of our favorite Thai food chefs.

This vegetarian Thai curry from the restaurant Thai Fresh in Austin is less spicy and more fragrant than you might expect; add a dried chile de árbol if you like heat.

If there's one thing David Tewasart is trying to accomplish with Sticky Rice, it's to personally guarantee that his customers experience the closest they can to an actual Thai street-stall meal, in Los Angeles.

Chef Kris Yenbamroong’s cook–friendly take on a classic Bangkok street food staple.

The tangy dipping sauce is great with pretty much any grilled meat. Keep it on heavy rotation this summer.

A palate cleanser packed with sweet, sour, and salty flavors; taste and tweak the seasonings as you go.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

Jaew is a tart, smoky dipping sauce from Thailand, usually served with grilled meats and sausages. Hot Joy chef Quealy Watson takes it to a Tex-Mex place in this eggy, cheesy rice dish that might remind you of nachos (it works). Watch the step-by-step video here.

The more chiles you use, the closer you’ll come to the tear-inducing flavor of the dish as it’s served at Thai-Khun.

Is it hot? Sure, it’s hot. But the bracing pickled cabbage, cooling fresh herbs, and sweet-tasting rice will help keep the flames in check in this incendiary dish from Thai-Kun.

This recipe from Thai-Kun makes a generous amount of sauce, which you may find yourself finishing (we won’t judge). Any leftover would be great on everything from white rice to noodles to…well, more bread.

The key to this dish from Thai-Kun is not letting the noodles stick together. Keep them moving in the pot, drain very well after rinsing, and add the oil to coat right away. If you like, quickly grill a few slices of sirloin steak and toss them in at the end.

Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor

You can also make this dish with littleneck or cherrystone clams instead of mussels.

The crispy bits are the key to this pork’s deliciousness. Use a wide, flat spatula for the best effect.

Our readers asked us for a Thai-inspired recipe—so we made a quick and simple dish adapted from classic larb

A Thai restaurant classic, this peanut dressing makes an equally great dipping sauce for dumplings and summer rolls.

For an unforgettable dinner party, bring home the bold and vibrant flavors of Thailand—with a little help from New York favorite Uncle Boons

Done well, this should be crunchy, fresh, spicy, sour, and a little bit funky. Taste as you go and adjust as needed.

Use prepared massaman curry paste to speed up the preparation of this massaman chicken recipe.

Most of these ingredients can be found at Asian markets or in the Asian section of the supermarket.

This cocktail from Uncle Boons in New York is made to pair well with Thai food.