The most common method of cooking in Thailand is wok stir frying; used throughout Thailand in most homes, at street-side stalls and in 5 star hotels in Bangkok. Dishes are freshly prepared & cooked to order, fusing the flavours of the Thai herbs and spices, quickly sealing them with the meats, seafood and vegetables.

21. Phad Karpow 

Stir fry with Thai Basil, garlic, bird's eye chilli, fine green beans, mushroom and onions. A classic dish.

22. Phad Kratiem Prik Thai

Stir fry with garlic, pepper, spring onions and coriander garnish. A light, fresh flavour.

23. Phad Namon Hoi

Stir fry with oyster sauce, young corn, broccoli, cauliflower, mushroom, onion and carrot.

24. Phad Nam Prik Prow 

Stir fry with chilli paste, onion, fine green beans, carrot, peppers and spring onions. Nicely balanced chilli heat.

25. Phad Prik Geang 

Stir fry with a dry version of the jungle curry, fresh vegetables and bamboo strips. It's hot!

26. Phad Preow Wan

Stir fry with sweet & sour sauce, mange tout, pineapple, carrots and young corn. A Chinese influence.

27. Phad Metmamaung

Stir fry with roasted cashew nuts, carrot, onions, pineapple and peppers. Cooked with oyster & fish sauce. Comfortably a favourite.

28. Phad Khing

Stir fry with fresh ginger, onion, mange tout, mushroom and carrot. If ginger's your thing.

29. Phad Prik Sood 

Stir fry with fresh cut bullet chillies, onion, carrot and spring onions. Bullet chillies - the more you eat the more the heat.