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Satisfying dry cooking process of brown peanut roast snack using metal spatula for active stir motion inside wok

Satisfying dry cooking process of brown peanut roast snack using metal spatula for active stir motion inside wok

Cooking Thai pork rib soup with peanuts (Tom Soup Kra Dook Moo Thua Li Song). Blanching ribs, simmering with white pepper, coriander roots, peanuts, preserved radish, and seasonings.

Cooking Thai pork rib soup with peanuts (Tom Soup Kra Dook Moo Thua Li Song). Blanching ribs, simmering with white pepper, coriander roots, peanuts, preserved radish, and seasonings.

Cooking Thai fried short mackerel topped with garlic (Pla Too Po Kra Thiam). Deep-frying mackerel until crispy, frying crushed garlic until golden, and serving together on plate.

Cooking Thai fried short mackerel topped with garlic (Pla Too Po Kra Thiam). Deep-frying mackerel until crispy, frying crushed garlic until golden, and serving together on plate.

Cooking Thai stir-fried mussels with sweet basil (Hoi Maelang Phoo Phad Ho Ra Pha). Sautéing chili and garlic, seasoning sauce, tossing with steamed mussels and basil.

Cooking Thai stir-fried mussels with sweet basil (Hoi Maelang Phoo Phad Ho Ra Pha). Sautéing chili and garlic, seasoning sauce, tossing with steamed mussels and basil.

Cooking Thai spicy cowslip creeper flower salad (Yum Dok Kha Chorn). Blanching flowers, stir-cooking minced pork, mixing lime dressing, chilies, tomatoes, and shallots in wok.

Cooking Thai spicy cowslip creeper flower salad (Yum Dok Kha Chorn). Blanching flowers, stir-cooking minced pork, mixing lime dressing, chilies, tomatoes, and shallots in wok.

Cooking Thai stir-fried chicken entrails with holy basil (Phad Ka Prao Khreuang Nai Gai). Blanching chicken entrails, sautéing chili and garlic, tossing with entrails, seasonings, and holy basil.

Cooking Thai stir-fried chicken entrails with holy basil (Phad Ka Prao Khreuang Nai Gai). Blanching chicken entrails, sautéing chili and garlic, tossing with entrails, seasonings, and holy basil.

Cooking Thai okra omelet (Kai Jeow Kra Jeab Khiew). Whisking eggs with seasonings, mixing with sliced fresh okra, and deep-frying in hot oil until golden brown and crispy.

Cooking Thai okra omelet (Kai Jeow Kra Jeab Khiew). Whisking eggs with seasonings, mixing with sliced fresh okra, and deep-frying in hot oil until golden brown and crispy.

Cooking Thai stir-fried chicken with pickled bamboo shoots (Gai Sub Phad Nor Mai Dong) by sautéing curry paste, chicken, and sweet basil.

Cooking Thai stir-fried chicken with pickled bamboo shoots (Gai Sub Phad Nor Mai Dong) by sautéing curry paste, chicken, and sweet basil.

Cooking Thai chili paste with minced chicken (Nam Prik Pao Sai Gai Sub). Frying shallots, garlic, dried chilies, pounding in mortar with shrimp paste, then sautéing with minced chicken and palm sugar.

Cooking Thai chili paste with minced chicken (Nam Prik Pao Sai Gai Sub). Frying shallots, garlic, dried chilies, pounding in mortar with shrimp paste, then sautéing with minced chicken and palm sugar.

Cooking Thai stir-fried clams with roasted chili paste (Hoi Lai Phad Nam Prik Pao). Sautéing minced garlic, shallots, and chilies, adding chili paste, tossing with short neck clams and sweet basil.

Cooking Thai stir-fried clams with roasted chili paste (Hoi Lai Phad Nam Prik Pao). Sautéing minced garlic, shallots, and chilies, adding chili paste, tossing with short neck clams and sweet basil.

Cooking Thai egg fried rice with vegetables (Khao Phad Kai Sai Phak). Scrambling eggs in oil, adding cooked rice, seasoning with soy sauce and sugar, then tossing with fresh chopped cabbage.

Cooking Thai egg fried rice with vegetables (Khao Phad Kai Sai Phak). Scrambling eggs in oil, adding cooked rice, seasoning with soy sauce and sugar, then tossing with fresh chopped cabbage.

Cooking Thai Chinese sausage egg fried rice (Khao Phad Kai Sai Gun Chiang). Frying diced sausage, scrambling eggs with onions, carrots, and rice, seasoning, adding cabbage, and tossing.

Cooking Thai Chinese sausage egg fried rice (Khao Phad Kai Sai Gun Chiang). Frying diced sausage, scrambling eggs with onions, carrots, and rice, seasoning, adding cabbage, and tossing.

Cooking Thai Chinese sausage fried rice (Khao Phad Gun Chiang). Frying sliced sausage, scrambling eggs, tossing cooked rice, onions, carrots, seasoning sauce, and spring onions.

Cooking Thai Chinese sausage fried rice (Khao Phad Gun Chiang). Frying sliced sausage, scrambling eggs, tossing cooked rice, onions, carrots, seasoning sauce, and spring onions.

Cooking Thai spicy grilled pork salad (Yum Moo Yang) by charcoal-grilling pork, mixing lime dressing with chilies, and tossing with cucumber and fresh herbs.

Cooking Thai spicy grilled pork salad (Yum Moo Yang) by charcoal-grilling pork, mixing lime dressing with chilies, and tossing with cucumber and fresh herbs.

Cooking Thai stir-fried pork (Phad Prik Yuak Sai Moo Chin) by sautéing garlic with sliced pork, seasoning, and tossing with sliced green banana peppers.

Cooking Thai stir-fried pork (Phad Prik Yuak Sai Moo Chin) by sautéing garlic with sliced pork, seasoning, and tossing with sliced green banana peppers.

Cooking Thai fried black pomfret (Pla Jalamed Dam Thod Nam Pla). Deep-frying whole fish until crispy, simmering palm sugar with fish sauce, and drizzling over top.

Cooking Thai fried black pomfret (Pla Jalamed Dam Thod Nam Pla). Deep-frying whole fish until crispy, simmering palm sugar with fish sauce, and drizzling over top.

Cooking traditional Thai curry (Gaeng Hua Taan) by sautéing curry paste in coconut cream, adding grilled pork, sliced toddy palm, and simmering.

Cooking traditional Thai curry (Gaeng Hua Taan) by sautéing curry paste in coconut cream, adding grilled pork, sliced toddy palm, and simmering.

Cooking Thai crispy black pomfret (Pla Jalamed Dam Thod). Deep-frying whole fish until golden, simmer-stirring Chinese celery in sauce, and topping over fish.

Cooking Thai crispy black pomfret (Pla Jalamed Dam Thod). Deep-frying whole fish until golden, simmer-stirring Chinese celery in sauce, and topping over fish.

Cooking Asian-style steamed fish (Pla Neung Si Ew) by blanching and steaming whole fish, then pouring hot seasoned soy sauce over ginger, chilies, and scallions.

Cooking Asian-style steamed fish (Pla Neung Si Ew) by blanching and steaming whole fish, then pouring hot seasoned soy sauce over ginger, chilies, and scallions.

Cooking Thai stir-fried chicken wings (Peek Gai Phad Bai Horapha) by sautéing wings with pounded chili garlic paste, seasoning, and tossing with sweet basil.

Cooking Thai stir-fried chicken wings (Peek Gai Phad Bai Horapha) by sautéing wings with pounded chili garlic paste, seasoning, and tossing with sweet basil.

Cooking Thai braised chicken drumsticks in soy sauce (Nong Gai Tom Si Ew) with lemongrass, garlic, and peppercorns, served with spicy seafood dip.

Cooking Thai braised chicken drumsticks in soy sauce (Nong Gai Tom Si Ew) with lemongrass, garlic, and peppercorns, served with spicy seafood dip.

Cooking Thai sweet and sour eggs (Kai Look Khuey). Deep-frying hard-boiled eggs until golden, simmering palm sugar with tamarind, and dressing over eggs.

Cooking Thai sweet and sour eggs (Kai Look Khuey). Deep-frying hard-boiled eggs until golden, simmering palm sugar with tamarind, and dressing over eggs.

Cooking Thai crispy small shrimp patties by mixing freshwater shrimp with red curry paste, batter, and fresh basil, then deep-frying in hot oil until golden brown.

Cooking Thai crispy small shrimp patties by mixing freshwater shrimp with red curry paste, batter, and fresh basil, then deep-frying in hot oil until golden brown.

Cooking Thai stir-fried eggplant with pork (Phad Makheua Yao). Blanching green eggplants in oil, sautéing minced garlic and sliced pork, tossing blanched eggplants with seasonings

Cooking Thai stir-fried eggplant with pork (Phad Makheua Yao). Blanching green eggplants in oil, sautéing minced garlic and sliced pork, tossing blanched eggplants with seasonings

Cooking Thai stir-fried chicken wings with sweet basil (Peek Gai Phad Bai Horapha). Sautéing pounded garlic and red chilies in oil, adding chicken wings, simmering with a splash of water

Cooking Thai stir-fried chicken wings with sweet basil (Peek Gai Phad Bai Horapha). Sautéing pounded garlic and red chilies in oil, adding chicken wings, simmering with a splash of water

Cooking Thai stir-fried prawns with holy basil (Phad Kra Pao Goong). Searing prawns in a wok with garlic and chilies, seasoning, and tossing with fresh basil.

Cooking Thai stir-fried prawns with holy basil (Phad Kra Pao Goong). Searing prawns in a wok with garlic and chilies, seasoning, and tossing with fresh basil.

Cooking Thai chicken soup with dried daylilies (Dok Mai Cheen). Boiling chicken legs with radish, garlic, shiitake mushrooms, and daylilies until clear and aromatic.

Cooking Thai chicken soup with dried daylilies (Dok Mai Cheen). Boiling chicken legs with radish, garlic, shiitake mushrooms, and daylilies until clear and aromatic.

Boiling eggs process. Piercing shells, lowering eggs into boiling water, stirring, cooling in ice water, peeling, and serving soft-boiled eggs with jammy yolks.

Boiling eggs process. Piercing shells, lowering eggs into boiling water, stirring, cooling in ice water, peeling, and serving soft-boiled eggs with jammy yolks.

Cooking Thai sweet caramelized pork belly (Moo Waan). Sauteing minced garlic and sliced pork belly in a wok, adding water to simmer, seasoning with palm sugar, dark sweet soy sauce, and fish sauce

Cooking Thai sweet caramelized pork belly (Moo Waan). Sauteing minced garlic and sliced pork belly in a wok, adding water to simmer, seasoning with palm sugar, dark sweet soy sauce, and fish sauce

Cooking Thai stir-fried dry sukiyaki with seafood (Suki Haeng Talay). Sauteing fresh prawns and squid rings in a wok, adding carrots, baby corn, cabbage, and morning glory, tossing with glass noodles

Cooking Thai stir-fried dry sukiyaki with seafood (Suki Haeng Talay). Sauteing fresh prawns and squid rings in a wok, adding carrots, baby corn, cabbage, and morning glory, tossing with glass noodles

Cooking Thai stir-fried flat rice noodles with pork and dark soy sauce (Pad See Ew Moo). Searing wide rice noodles in a hot cast iron wok, sauteing garlic, fresh Chinese kale, and tender sliced pork

Cooking Thai stir-fried flat rice noodles with pork and dark soy sauce (Pad See Ew Moo). Searing wide rice noodles in a hot cast iron wok, sauteing garlic, fresh Chinese kale, and tender sliced pork

Cooking Thai stir-fried morning glory with Chu Hou sauce (Phad Pak Boong). Blanching fresh water spinach in oil and water, sauteing minced garlic and fresh chilies with savory Chu Hou sauce

Cooking Thai stir-fried morning glory with Chu Hou sauce (Phad Pak Boong). Blanching fresh water spinach in oil and water, sauteing minced garlic and fresh chilies with savory Chu Hou sauce