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This fiery, funky northern Thai chile dip is served with raw vegetables and fried pork rinds.
Fragrant with lime juice and lemongrass, this hot and sour soup is based on a recipe from our friend Nancie McDermott, author of Real Thai (Chronicle Books, 1992).
This dish is a refreshing adaptation of a more widely known version made with papaya.
Although many of us in the West assume that lemongrass must be cooked before it's eaten, cooks in southern Thailand adore its crunchy texture and intensely citrusy flavor.
Pornpitlum Pattcha's version of this dish was made with large saltwater prawns known in Thai as goong yai.
This spare though luscious dish is traditionally made with pak grood—young, wild ferns that grow in the jungles of southern Thailand.
Our kitchen adapted this version of Bankok's Thip Samai restaurant's pad thai.
In Thailand a strongly flavored stir-fry such as this one would be considered more a condiment than a vegetable dish, and should be served with plenty of hot jasmine rice.
While traveling in northern Thailand, we ate versions of this ancient noodle dish everywhere from street carts to fancy restaurants.
A homemade rendition of a popular Thai dish, green papaya salad is sweet and refreshing, with a kick from serrano chiles and a splash of citrus. Grilled or sautéed shrimp are tossed with the salad, making for a filling lunch. Continue...
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Source: We Heart Food
Pasta makes this delicate, fragrant soup hearty enough for a meal.
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Source: Martha Stewart