Thai At Home Commerce

Fried and crispy imperial rolls. Savory filling wrapped in a fried rice paper. Enjoy by wrapping them in a lettuce leaf with fresh mint.

Shrimp wrapped in a thin crispy batter. Light and crunchy texture. Usually served as an appetizer.

Fried chicken wings infused with Thai spices. Rich flavor and crispy skin. Eaten with your fingers.

Tender, breaded, and spicy chicken fillets. Crispy on the outside and tender on the inside. Enhanced by a Thai marinade.

Grilled chicken skewers marinated in turmeric and coconut milk. Sweet and smoky flavor. Served with a rich peanut sauce.

Fresh rolls in rice paper, not fried. Filled with crunchy vegetables, herbs, chicken, and shrimp. Very fresh and light.

A spicy and tangy Thai salad ("Yam"). Generously seasoned with lime juice, chili, and fresh herbs. Intense freshness with a spicy touch.

A mix of fried chicken pieces and spicy herb salad. A contrast between the hot crispiness and the freshness of the vegetables.

Laotian Specialty (Nam Khao). Crumbled fried rice mixed with fermented pork, peanuts, and fresh herbs. Very crispy and fragrant unique texture.

A crunchy and tangy salad based on marinated cabbage. Fresh flavors reminiscent of Asian pickles, enhanced by a light vinaigrette.

Known as Tom Kha. A creamy, mild, and fragrant white soup with galangal (Thai ginger) and lemongrass. Not very spicy and very comforting.

The famous "Pad Kra Pao". A very aromatic stir-fry with Thai holy basil, chili, and garlic. Peppery and spicy flavor.

A mild and textured stir-fry. A mix of roasted cashew nuts, vegetables, and a slightly sweet soy sauce. Ideal for those who don't like chili.

A simple stir-fry highlighting white pepper and fried garlic. Intense umami flavor without being spicy.

Stir-fried dish ("Pad Khing") dominated by the fresh, pungent taste of julienned ginger. Aromatic and digestible, often served with mushrooms and onions.

Grilled beef strips served with "Nam Jim Jaew" sauce (dried chili, lime, fish sauce). Tender meat and a very fragrant and spicy sauce.

Curry made with fresh green chili paste and coconut milk. Both mild, creamy, and distinctly spicy. Flavored with Thai basil.

A complete dish served over rice. Spicy minced beef topped with a fried egg, whose runny yolk softens the spice.

The most famous Thai dish. Thin rice noodles stir-fried with a sweet and sour tamarind sauce. Topped with crushed peanuts.

A gourmet version of Pad Thai served with a grilled or sautéed salmon fillet. The combination of rich fish and tamarind sauce is popular.

Wide flat rice noodles stir-fried with dark soy sauce (sweet). Caramelized and smoky wok flavor. Less acidic than Pad Thai.

The classic Pad Saew served with salmon. The wide, soft noodles pair well with the fish.

Wok-fried jasmine rice ("Khao Pad"). Separate, fragrant grains mixed with eggs and small vegetables. A simple and tasty classic.

Thai fried rice served with salmon. A richer variation of traditional fried rice.