ผัด (Phat): Stir-Frying in the Thai Tradition
I
Origin
Thai stir-frying (phat — ผัด) differs from Chinese stir-frying in several important technical respects — the aromatics used, the sauces applied, and critically the use of fish sauce and oyster sauce rather than soy sauce as the primary seasoning agents. Thai phat dishes represent the Chinese-influenced cooking tradition of central Thailand, adapted through the Thai flavour system.
II
Description
Thai stir-fry technique — its distinctions from Chinese stir-fry and its specific applications.
III
The Thread
—Chinese chao (stir-fry — same technique, different sauce vocabulary), Vietnamese xào (same stir-fry technique — lighter, more herb-forward), Singaporean hawker stir-fry (same Chinese-influenced stir-f
IV
Flavour Context
Not yet written for this entry.
Pillars V — VII
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