Heat Application Authority tier 1

ผัด (Phat): Stir-Frying in the Thai Tradition

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.

Overview

Thai stir-fry technique — its distinctions from Chinese stir-fry and its specific applications.

Source

THAI CULINARY TRADITION — DEEP EXTRACTION

Cross-Cuisine Parallels

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