Hot Thai Kitchen is a fantastic website for anyone interested in Thai food. I have yet to make one of the recipes on this that is not a keeper!


Hot Thai Kitchen

Have to make something for my son off there. He loves pad thai.

I'll have to check that out.

She has a recipe for what she calls a universal stir fry sauce, and it is soooo good!

¼ cup oyster sauce
2 Tbsp soy sauce
1 Tbsp fish sauce
1 Tbsp Thai seasoning sauce such as Golden Mountain Sauce

I can only find the Golden Mountain sauce at Asian markets, but extra soy sauce works as well. I use this as a base and for my wife (she does not like heat), and then I add Thai chilis and garlic that I grind to a paste. It is the perfect combo of heat and flavor! The chef/website author recommends 1 TBS of the sauce per serving, but I always use more.

Thanks, I made Tamarind paste from the pods today. Hopefully I can find a use for it on there. We get Fried fish with Tamarind at our local Thai place that is really good, so I wanted to experiment with it. All our favorite places are family owned and they seem to disappear after a while, so it's nice to know how to replicate the recipes.

Frenchy19 … thanks for posting Hot Thai Kitchen website. I love spicy Thai food . I got to start learning how to make Thai at home

Freeleo1: "Thanks, I made Tamarind paste from the pods today. Hopefully I can find a use for it on there. We get Fried fish with Tamarind at our local Thai place that is really good, so I wanted to experiment with it. All our favorite places are family owned and they seem to disappear after a while, so it's nice to know how to replicate the recipes."

Let us know how the fish fry goes!

Wally13: "Frenchy19 … thanks for posting Hot Thai Kitchen website. I love spicy Thai food . I got to start learning how to make Thai at home "

Some of the ingredients will need to come from an Asian market or be purchased online, but once you have them, addictive!!

Let us know if you try any recipes and your thoughts.

I need to work on the fish frying. Coated with corn starch and flour and deep fried thin pieces of cod. Ok. Not great. The sauce was ok, needs work. Used the mortar and pestle for Chile petins from the garden, garlic, salt and coriander stems minced ginger, stir fried in wok. Added sherry, 1/4 cup tamarind paste, 1 tsp fish sauce, 1 TBS soy sauce. 1/4 cup palm sugar, and water as needed to make fluid. Lime juice at the end. It was pretty good, but still not as good as we get at local Thai restaurant.

Spice level 5? I’m in.