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Unless there’s a Thai restaurant right next door, there’s a good chance you can make this easy pad Thai recipe faster than having it delivered.
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Delightfully soft yet chewy Thai sticky rice is traditionally prepared in a bamboo basket set over a metal pot of boiling water, but you can easily replicate the method at home with a saucepan and a fine-mesh sieve.
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An ultralight and puffy Thai omelet with crispy golden brown edges.
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For an unforgettable dinner party, bring home the bold and vibrant flavors of Thailand—with a little help from New York favorite Uncle Boons
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Restaurants
From jade noodles to shrimp doughnuts, 5 Thai dishes that could be as popular as Pad Thai, picked by chef Jet Tila
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Cooking
Here are 41 of our favorite Thai recipes, inspired by the cuisine's sweet, savory, salty, and spicy flavors.
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The hardest part of this recipe is tracking down Thai tea mix (or waiting for it to arrive in the mail)—but it’s worth it.
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Grain salads, like this herb-spiked one made with smoky freekeh, come together instantly with leftovers—reason enough to cook off a batch on Sundays.
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Nam prik is a delicious chile-based dip found all over Thailand. Here's our healthyish take on it.
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techniques
This technique is as easy as Thai gets (which is pretty easy)
Articles
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Bon Appétit
Cooking
Hugh Garvey
events
Come with Nok Suntaranon, chef-owner of Kalaya in Philadelphia, on a nine-day tour through colorful markets, idyllic landscapes, and hands-on cooking experiences.
Culture
Our readers asked us for a Thai-inspired recipe—so we made a quick and simple dish adapted from classic larb
Rochelle Bilow
Restaurants
At Sophon in Seattle, cocktails pull inspiration from Khmer identity and the Pacific Northwest. Here’s what goes into one savory, tropical drink.
Jennifer Hope Choi
Our version of the Thai takeout classic is ready in as much time as it takes to have the restaurant version delivered.
Jasmin Sun
Videos
(134)
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Bon Appétit joins chef Lucas Sin in Bangkok's Chinatown to try legendary fire wok (wok hei) stir fry. The explosion of flame and smoke isn’t just for show, but for incredible flavor through emulsification.
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
Read more: 29 Stir-Fry Recipes to Toss Into Your Rotation
Director: Joe Pickard
Director of Photography: Nic Ko
Editor: Jared Hutchinson
Host: Lucas Sin
Producer: Ali Inglese
Line Producer: Jen McGinity
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Walter Lai
Audio Engineer: Jonathan Ho
Production Assistant: Mag Shuiman
Researcher: Vivian Jao
Fact-Checker: Ryan Harrington
Translator: Chawadee Nualkhair
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Lauren Worona
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Bon Appétit joins Chef Joel Chidensee Watthanawongwat of Soothr to make his perfect pad thai recipe. Soothr is one of New York City’s hottest Thai restaurants, focusing on Yaowarat cuisine. Learn how Watthanawongwat elevates this traditional Thai street food dish, from the importance of using fish sauce (not soy sauce!) to making his signature egg net.
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In this edition of Street Eats chef Lucas Sin is in Bangkok, Thailand to try sticky, spicy dressed santol at a legendary fruit stand serving the most elaborate fruit dishes the city has to offer.
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Chef Kris Yenbamroong of LA Thai spot Night + Market prepares nam prik gaeng kiew wan (green curry paste).
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We're all about taking shortcuts when it comes to weeknight cooking, but there's no way around using tamarind in pad Thai. The dish is simply a shadow of its former self without it, so look for tamarind paste or concentrate at Asian markets. Once you've got the base down, though, Pad Thai is a great way to use up leftover protein like cooked shrimp or shredded rotisserie chicken (hint: just toss them in with the noodles).
Get the recipe: Pad Thai
Get the recipe: Pad Thai
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Andy Baraghani loves Thai food, especially the flavors of the northeastern region of Isan. Fish sauce, lime, chilis amongst others make the cuisine distinct, but what does it take to cook Isan Thai food? We sent Andy to Somtum Der in New York's East Village to explore the pillars of Thai cooking. Join him to learn about Isan spices, how to make perfect Thai fried chicken, coconut sticky rice and so much more.