This recipe comes to us from Chef Kasem “Pop” Saengsawang, owner of the West Coast’s Farmhouse Kitchen Thai Cuisine, who made this sensational and decadent Lobster Tom Yum on our Thai Food in America series, episode 6, “The Future of Thai Cuisine.” Don’t be intimidated! Chef Kasem will walk you through breaking down the lobster, and the cooking is quick and simple.
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This recipe comes to us from Chef “Baobao” Suchanan Aksornnan, owner of Brooklyn’s Baoburg, who made larb from Thailand’s Northeast (Isan) region on our Thai Food in America series, episode 6, “The Future of Thai Cuisine.”
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This recipe comes to us from Amazing Thailand Uptown of Minneapolis, where Chefs Kulsatree Noree and Sukie Panthialath made classic papaya salads on our Thai Food in America series, episode 5, “Cooking Thai Regional Dishes: Northeast.” This salad comes from Thailand’s northeast Isan region, and we have included the recipe for their Thai version of this salad, but watch the video below to learn the differences between it and the Lao variation they also serve at their restaurant. You can also try this salad with the vinaigrette shared by Chef Yo of Pinto Garden.
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This recipe comes to us from Chef Warunee Mouthapong, owner of Siam Bistro-Miami, who made spicy curried rice salad or Yum Naem Kao Tod, on our Thai Food in America series, episode 5, “Cooking Thai Regional Dishes: Northeastern”
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This recipe comes to us from Chef Yo Teerawong of New York City’s Pinto Garden, with locations in Greenwich Village and Brooklyn Heights. Chef Yo cooked this dish for us on our Thai Food in America series, episode 4, “Cooking with Thai Ingredients.”
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This recipe comes to us from Chefs Sanun Nakapat and Aura Piyada of New York City’s A Plus Thai Place. The chefs cooked this dish for us on our Thai Food in America series, episode 3, “Cooking Thai Regional Dishes: North and South.”
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This recipe comes to us from Chef Patty Neumson, proprietor of Chicago’s renowned Thai eatery Herb. Patty joined us for our Thai Food in America series, episode 3, “Cooking Thai Regional Dishes: North and South.”
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Chef Chai Siriyan founded San Francisco’s Marnee Thai in 1986, and since then he has been serving his take on the star attraction of any Thai menu: Pad Thai. Chef Chai walks us through the special treatment that must be given to the ingredients to make a perfect Pad Thai, even as he makes his award-winning dish with blazing speed. This demonstration appeared in our Thai Food in America series, episode 1, “Gastrodiplomacy and the Rise of Thai Cuisine in America.”
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