Thai Cooking Tips

Use Fresh Ingredients

In order to achieve the greatest taste sensation from your Thai cooking, be sure to start with fresh ingredients. Dried and packaged lemongrass, for instance, is hardly worth comparing to the fresh version (fresh lemongrass is available in all Asian shops and markets). When shopping at Asian stores, note that ingredients such as galangal, pandan leaves, or kaffir lime leaves may be available only in the freezer section. Frozen herbs and spices are nearly as potent as fresh, and you’ll have the convenience of having them on hand in your freezer at home for future use.

Have the right Equipment

Thai cooking requires a minimum of cooking tools and utensils. The wok is the primary cooking tool (a deep frying pan is a good substitute), used with wooden spoons or “shovels” (spatulas) to stir-fry ingredients. A mortar & pestle made from stone or pottery is also commonly used for pounding and grinding spices and herbs. A food processor is the modern equivalent; however, a mortar & pestle does a better job of grinding whole spices such as coriander.

A rice cooker is an invaluable appliance to have when cooking up a Thai meal, making rice preparation quick and easy. However, a simple stainless steel pot with a lid will work just as well.

Steel Wok Granite Mortar & Pestle

Find a Balance of Salty, Sour, Spicy, and Sweet

In Thai cooking, taste-testing is a complete necessity. Following a Thai recipe is a good start, but because tastes vary from person to person, you will need to find your own balance of seasonings with each dish you make. Here are some tips to help you achieve that balance:

• To tone down a dish that is too spicy, add coconut milk or yoghurt. A little sugar may also diminish some of the fire.

• To tone down a dish that is too salty, add lime juice, lemon juice, or tamarind water (made from a little tamarind paste mixed with water).

• When you find a dish not salty enough, add fish sauce instead of salt. This way you will get more flavour as well as the saltiness you’re seeking.

• To sweeten Thai dishes, you can use plain white sugar, although brown sugar is closer to the rock sugar most Asian chefs use.

• If you find your dish not sour enough, adding a little lime juice or tamarind water is best.

• Not spicy enough? That’s easy! Add more fresh (or dried) chillies, cayenne pepper, chilli powder, or a teaspoon of Thai chilli sauce.

Stir Frying Tips

The most important cooking tip is to make sure adequate time is taken to prepare all ingredients before heating up your wok or frying pan. In Thai cooking, preparation is everything. You’ll find that once all the necessary ingredients are sliced, ground, and ready to go, the actual cooking time required is minimal. Most Thai stir-fries (including many noodle dishes) are cooked at high heats and for only a few minutes, which is what makes them particularly fresh, delicious, and nutritious.

When stir frying, start with a well-oiled wok. Spread a good frying oil (like peanut or sunflower) around your wok, including up the sides. Add ingredients when the wok is hot so that not too much oil will be absorbed by the food. When the wok gets too dry, add a little water, broth, or cooking wine instead of more oil. This is a healthier option and works just as well. Add 1 to 2 tbsp. at a time as needed.

Stir-frying Rice

To achieve restaurant-quality stir-fried rice, it's important to start with left-over boiled or steamed rice - preferably at least 1 day old. It should be fairly dry and hard to the touch. To achieve this type of rice in a shorter time, spread the rice out on a tray and place in the refrigerator for an hour or so.

Stir-frying Vegetables

Stir fried vegetables are done when the colours are enhanced (bright green for broccoli). Do not overcook, as this is one of the greatest health benefits of Thai cooking - the fact that vegetables retain most of their essential nutrients.

Bamboo Skewers

Bamboo Skewers should be soaked in water for 1 hour before use to prevent them burning during cooking. This is not necessary if they have been soaked in a marinade with the meat. 

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