Drunken noodles, chicken, green peppercorn and holy basil
The origins of the dish are not very well known but some cooks say that it was created by a drunkard, with what he had in his refrigerator.
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Sweet and sour chicken, orange and jujubes
We strongly recommend you to use chicken thighs and not chicken breasts for any stir-fried dish, the meat will be much more tender.
Chicken soup with young tamarind leaves, or Tom kai bai makram
This spicy and sour soup is a specialty from North-Eastern Thailand (Isan), and includes very characteristic ingredients from this region:...
Spicy chicken and young bananas curry, or Kaeng kai kluay dip
Very little known, this red curry is prepared with young bananas. We traditionally use "lady fingers" or another variety called locally...
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