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Provenance · Volume VI

The Thai Canon

Three hundred and thirty entries

Contents
I
Overview & Cultural Context
Why this cuisine is its own thing — roots, history, the living movement.
3 II
The Land & Sea
Terroir — geography, climate, what grows and swims here.
opening III
The Pantry
The defining ingredients, named to species.
1 IV
The Method
The foundational techniques the cuisine is built on.
127 V
The Canonical Dishes
The dishes a serious practitioner is expected to know.
198 VI
The Beverage Tradition
Wines, spirits, ferments, tea and coffee.
opening VII
The Table & Service
How the food is served and eaten.
1 VIII
The Thread
Where this canon connects to others.
opening IX
The Lineage & Authorities
The masters, the literature, the sources entries anchor to.
opening X
The Network
The producers and purveyors who carry the real ingredients.
opening
← The LibraryVolume VI · contents
Thai · V The Canonical Dishes

Stir Fry Wok

Fourteen entries

The wok demands a precise grammar before it demands a recipe. Morning glory fried over maximum heat, glass noodles soaked to exact pliability, and mixed vegetables timed to the texture of each element establish the technical foundations of this section. The canonical dishes — from the most-eaten single dish in Thailand to the dry curry stir-fry built on red curry paste — follow in the order a cook must understand them.

Phat Pak Boong Fai Daeng — Morning Glory in Fire / ผัดผักบุ้งไฟแดงBangkokPhat Phak Ruam — Thai Vegetable Stir-Fry / ผัดผักรวมPad Thai Style — Noodle Frying Sequence / ผัดไทย (เทคนิค)Pad Krapao — Holy Basil Stir-Fry / ผัดกะเพราThailandPad See Ew — Wide Rice Noodle Stir-Fry / ผัดซีอิ๊วThailandPad Kee Mao — Drunken Noodles / ผัดขี้เมาBangkokRad Na — Gravy Noodle Technique / ราดหน้าPad Prik King — Dry Curry Stir-Fry / ผัดพริกขิงCentral ThaiPad Cha — Fingerroot Rhizome Stir-Fry / ผัดฉ่าBangkokPhat King Gai — Ginger Chicken Stir-Fry / ผัดขิงไก่Central ThaiPad Med Mamuang — Cashew Chicken / ผัดเม็ดมะม่วงหิมพานต์Central ThaiKuay Tiew Kua Gai — Dry-Fried Chicken Rice Noodle / ก๋วยเตี๋ยวคั่วไก่BangkokPhat Woon Sen Pu — Crab Glass Noodle Casserole / ผัดวุ้นเส้นปูCentral ThaiTao Huu Pad — Silken Tofu Stir-Fry / เต้าหู้ผัด
V · The Canonical Dishes · 12 of 13Next chapter → Also in this chapter
Thai · V The Canonical Dishes

Stir Fry Wok

‹ V The Canonical Dishes

The wok demands a precise grammar before it demands a recipe. Morning glory fried over maximum heat, glass noodles soaked to exact pliability, and mixed vegetables timed to the texture of each element establish the technical foundations of this section. The canonical dishes — from the most-eaten single dish in Thailand to the dry curry stir-fry built on red curry paste — follow in the order a cook must understand them.

14 entries
Phat Pak Boong Fai Daeng — Morning Glory in Fire / ผัดผักบุ้งไฟแดง RecipeBangkokPhat Phak Ruam — Thai Vegetable Stir-Fry / ผัดผักรวมPad Thai Style — Noodle Frying Sequence / ผัดไทย (เทคนิค)Pad Krapao — Holy Basil Stir-Fry / ผัดกะเพรา RecipeThailandPad See Ew — Wide Rice Noodle Stir-Fry / ผัดซีอิ๊ว RecipeThailandPad Kee Mao — Drunken Noodles / ผัดขี้เมา RecipeBangkokRad Na — Gravy Noodle Technique / ราดหน้าPad Prik King — Dry Curry Stir-Fry / ผัดพริกขิง RecipeCentral ThaiPad Cha — Fingerroot Rhizome Stir-Fry / ผัดฉ่า RecipeBangkokPhat King Gai — Ginger Chicken Stir-Fry / ผัดขิงไก่ RecipeCentral ThaiPad Med Mamuang — Cashew Chicken / ผัดเม็ดมะม่วงหิมพานต์ RecipeCentral ThaiKuay Tiew Kua Gai — Dry-Fried Chicken Rice Noodle / ก๋วยเตี๋ยวคั่วไก่ RecipeBangkokPhat Woon Sen Pu — Crab Glass Noodle Casserole / ผัดวุ้นเส้นปู RecipeCentral ThaiTao Huu Pad — Silken Tofu Stir-Fry / เต้าหู้ผัด

‹ The Canonical Dishes · Contents · The Library