Thai 101

Before we get to the elaborate braises, the tapioca pearl dumplings, and my fancy take on mango sticky rice, we have to begin with the basics. Rice and noodles are such a foundational part of Thai cuisine that if you don’t know how to prepare these two carbs properly, you’re setting yourself up for failure. Don’t worry, though! I will show you step-by-step how to make everything, from baskets of sticky rice to freshly steamed noodles.

When it comes to preparing rice, everything is very measured; just make sure you use enough water and give yourself enough time to properly steam everything. And always wash your rice. I like to wash it until the water runs clear, usually two or three times. With noodles and dumpling skins, it’s all about feel. Get your hands dirty when working that dough and be unafraid to try, fail, and try again. If you’ve ever made fresh pasta, you’ll find my egg noodle recipe to be practically the same thing. It’s good fun, and you’ll be so proud when you can make dumplings and noodles from scratch. All your hard work is sure to lead to delicious results.