A little lighter and silkier, these noodles are commonly used in pad Thai and will provide a more tender finish to the ...

Heat the oil in a wok over high heat. When the oil is hot, add the onion and stir-fry for 30 seconds. Add the garlic and pork and stir-fry for 2–3 minutes or until the pork is almost cooked.

Pork neck is an underappreciated cut of meat. Most people use it only for the Thai dish ko mu yang (grilled ... the pieces in two or three batches. Fry the pieces for six to eight minutes or ...

This northern Thai pork larb recipe ... and 1 tablespoon of water. Stir to dissolve the sugar. Arrange the lettuce leaves on a platter with the dipping sauce. Reheat the pork.

Add pork strips and stir-fry until browned; remove and keep warm. Add carrots, cook for 2 minutes. Add peppers, celery, and onion, cook for 3 minutes or until the vegetables are tender and crisp.

One of the most popular dishes at Thai restaurants is grilled pork neck. It tastes best when grilled over coals, which gives it a smoky flavour, but you can also cook it under the grill element of ...

Tip into a hot serving dish and sprinkle over the Thai basil to serve. The beef can be marinated up to 2 hours ahead. The stir fry itself is best made and served straight away. Not suitable for ...