Pad (Stir fried) – Stir-frying uses less oils than traditional frying methods and combines all the ingredients in one pan, bringing together a few complementary flavors. The juices yielded in stir-frying are usually sufficient to form a sauce.
Toad (Deep fried) – Deep fried makes food crispy and crunchy, there are a lot of Thai dishes which are deep fried such as Thai spring rolls, shrimps in a blanket, fried tofu and dessert like fried banana.
Nung (Steamed) – Steaming is a gentle method that produces wonderfully moist results and is perfectly suited for vegetables and fish. Check food frequently during steaming, as some foods cook surprisingly quick. A popular “Nung (Steamed)” dish is: Pla nung manow - Steamed red snapper with lime, garlic and chili.
Thai salad (Yum) – “Yum” or Thai salad dishes have the same main ingredients which are lime juice, fish sauce, sugar and chili but with different spices and herbs. A popular “Yum” dish is: Yum Nue (Spicy beef salad) - grilled slice beef with lime juice, fish sauce, chili, lettuces and shallots.
Gang jeud – Clear broth soup made from grounded pork, grounded chicken or pork rib with all kind of vegetable, fresh tofu, or clear glass noodle. It is very refreshing.
Yang (Grilled) – Grilling meat on a metal grate over hot coals or other heat source. Thai satay and marinated grilled chicken must be one of the favorite dishes for Thai people.
Tom (Broil) – Cooking food in a boiling broth with vegetables and meat. The favorite boiled method is “Tom Yum soup”.
