Stir-frying is quick, so preparation matters. Once the pan is hot, ingredients move quickly from raw to cooked. Have vegetables, sauce and aromatics ready.
In the kitchen
Cut ingredients to similar sizes and mix the sauce in advance. If the pan is crowded, cook in batches to preserve heat and avoid steaming. Keep ingredients moving and watch aromatics so they do not scorch.
Pairing and practical tips
Dense vegetables may need more time than leafy herbs. Add ingredients in sequence and toss with sauce until coated. Taste before removing from heat and serve promptly.
Thai recipes vary by region, household and available ingredients. Taste as you cook and adjust seasoning in small steps.
Keep exploring
Continue with related guides or browse all Thai food stories.