A straightforward way to make sense of the countless stir-fried dishes in Thai cuisine.
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| A Guide to Thai Stir-Fries | |
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| In Thailand, on any given night, there may or may not be a curry on the table, but there will almost always be a stir-fry—or two. In part, that's because stir-fries are so easy and quick to make that it's a go-to for any meal, breakfast, lunch, or dinner. But it's also because stir-fries are central to Thai cuisine, and there are so many kinds that are so vastly different from one another that you could easily have three stir-fries on the table and it wouldn't be considered too much of one thing. The same can't be said for any other category of dishes; you'd never sit down to a Thai meal of three curries, three salads, or three of anything else. Though there are endless varieties of stir-fries, we've broken them down into three main categories to make it a little easier to grasp for those learning to cook Thai food: Thai-style, Chinese-style, and a hybrid of the two. | | | |
| Cook your way through the guide | |
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