[{"data":1,"prerenderedAt":862},["ShallowReactive",2],{"jezici":3,"ui:en":12,"recipe:pad-kra-pao:en":392,"recipe:country:thailand":583},[4],{"code":5,"name":6,"nativeName":7,"isDefault":8,"position":9,"pgConfig":10,"collation":11},"en","Engleski","English",true,0,"english","en-x-icu",{"nav.recipes":13,"nav.countries":14,"nav.fridgeFinder":15,"nav.quick30":16,"nav.about":17,"nav.howWeTest":18,"nav.browseCountries":19,"nav.menu":20,"nav.closeMenu":21,"nav.openMenu":22,"header.tagline":23,"header.stats":24,"header.search":25,"header.searchPlaceholder":26,"header.surprise":27,"header.passport":28,"header.dishOfWeek":29,"lang.label":30,"lang.choose":31,"lang.search":32,"lang.current":33,"lang.note":34,"lang.close":35,"common.loadMore":36,"common.viewAll":37,"common.readMore":38,"common.minutes":39,"common.serves":40,"common.noResults":41,"common.back":42,"recipe.ingredients":43,"recipe.method":44,"recipe.tips":45,"recipe.faq":46,"recipe.prepTime":47,"recipe.cookTime":48,"recipe.restTime":49,"recipe.totalTime":50,"recipe.difficulty":51,"fridge.title":52,"fridge.addIngredient":53,"fridge.exactMatch":54,"fridge.missingOne":55,"fridge.missingTwo":56,"footer.cta":57,"footer.rights":58,"base.loadmore.loading":59,"base.loadmore.thatdidnotload":60,"layout.breadcrumbs.breadcrumb":61,"layout.prosepage.lastupdated":62,"layout.sitefooter.yourkitchenisthe":63,"layout.sitefooter.startcooking":64,"layout.sitefooter.surpriseme":27,"layout.sitefooter.theatlas":65,"layout.sitefooter.allcountries":66,"layout.sitefooter.cookbycourse":67,"layout.sitefooter.cookbydiet":68,"layout.sitefooter.timeampskill":69,"layout.sitefooter.tools":70,"layout.sitefooter.site":71,"layout.sitefooter.everyrecipetestedin":72,"layout.sitefooter.browsebycourse":73,"layout.sitefooter.browsebydiet":74,"layout.sitefooter.timeskillandtools":75,"layout.siteheader.allcountries":76,"layout.siteheader.search":25,"layout.siteheader.surprise":77,"layout.siteheader.mypassport":78,"layout.siteheader.browsecountries":19,"layout.siteheader.recipes":79,"layout.siteheader.surpriseme":27,"layout.siteheader.bycourse":80,"layout.siteheader.bydiet":81,"layout.siteheader.timeampskill":69,"layout.siteheader.about":17,"layout.siteheader.secondary":82,"layout.siteheader.searchforrecipes":83,"layout.siteheader.searchrecipes":84,"layout.siteheader.opensearch":85,"layout.siteheader.mainnavigation":86,"layout.siteheader.mobilenavigation":87,"layout.siteheader.closemenu":21,"recipe.crawlindex.withthecountryeach":88,"recipe.ingredientchecklist.optional":89,"recipe.ingredientchecklist.resetchecklist":90,"recipe.instructionsteps.tip":91,"recipe.listingpage.therecipes":92,"recipe.recipehero.sayit":93,"recipe.recipehero.jumptotherecipe":94,"recipe.recipehero.readthestory":95,"recipe.recipehero.pinit":96,"recipe.recipehero.gate":97,"recipe.recipehero.prep":47,"recipe.recipehero.cook":48,"recipe.recipehero.totaltime":50,"recipe.recipehero.serves":40,"recipe.recipehero.status":98,"recipe.recipehero.nutritionserving":99,"recipe.recipehero.estimated":100,"recipe.recipehero.pinitonpinterest":101,"recipe.relatedrecipes.youmightalsolike":102,"recipe.relatedrecipes.allrecipes":103,"recipe.servingscalculator.servings":104,"recipe.servingscalculator.fewerservings":105,"recipe.servingscalculator.moreservings":106,"search.searchdialog.popularnow":107,"search.searchdialog.randomdish":108,"search.searchdialog.loadingindex":109,"search.searchdialog.recipes":79,"search.searchdialog.countries":110,"search.searchdialog.collections":111,"search.searchdialog.searchdishroute":112,"search.searchdialog.searchdishescountriesingredients":113,"search.searchdialog.closesearch":114,"tools.fridgecombos.whattheseingredientsmake":115,"tools.fridgecombos.everydishinthe":116,"error.worldrecipeatlas":117,"error.backtothehomepage":118,"error.tryoneofthese":119,"error.backtohomepage":120,"layouts.default.skiptocontent":121,"about.dishrouteisarecipe":122,"about.westarteddishroutebecause":123,"about.whatwepromiseon":124,"about.ananswerupfront":125,"about.originalwritingneverscraped":126,"about.techniquewithsensorycheckpoints":127,"about.honestsubstitutionsforcooks":128,"about.culturalcontextthatis":129,"about.recipesaredevelopedand":130,"about.thedishroutekitchen":131,"about.oureditorialteamyou":132,"about.editorialpolicy":133,"about.contact":134,"about.spottedanerrorhave":135,"about.contactpage":136,"about.ifyouwantto":137,"about.termsofuse":138,"about.saywhatisallowed":139,"collection.slug.countriesonthisroute":140,"contact.thefastestwayto":141,"contact.hellodishroutecom":142,"contact.wereadeverythinga":143,"contact.corrections":144,"contact.ifarecipehas":145,"contact.reciperequests":146,"contact.tellusthedish":147,"contact.publishersamppartnerships":148,"contact.putpartnershipinthe":149,"contact.weaimtoreply":150,"contact.privacypolicy":151,"contact.firsttheanswermay":152,"cookie-policy.dishrouteitselfsetsno":153,"cookie-policy.storageweusedirectly":154,"cookie-policy.localstorage":155,"terms.usingourcontent":156,"label.sauce":157,"cookie-policy.savedrecipespassportingredient":158,"cookie-policy.thirdpartycookies":159,"cookie-policy.googleadsense":160,"cookie-policy.whenadsareshown":161,"cookie-policy.googleadssettings":162,"cookie-policy.whatwedonot":163,"cookie-policy.noanalyticscookiesour":164,"cookie-policy.nosocialmediapixels":165,"cookie-policy.nonewsletterormarketing":166,"cookie-policy.controllingcookies":167,"cookie-policy.everymodernbrowserlets":168,"countries.theatlascountryby":169,"countries.countries":170,"countries.recipesontheroute":171,"countries.jumpto":172,"countries.continentcuisine":173,"countries.fieldguide":174,"countries.showfewer":175,"country.slug.fieldguide":174,"country.slug.browsetherecipes":176,"country.slug.readthefieldguide":177,"country.slug.continent":178,"country.slug.recipesinatlas":179,"country.slug.musttrydishes":180,"country.slug.pantrystaples":181,"country.slug.startwiththeclassics":182,"country.slug.musttry":183,"country.slug.signaturepantry":184,"country.slug.theingredientsthiscuisine":185,"country.slug.regionalkitchens":186,"country.slug.keeptraveling":187,"country.slug.allcountries":76,"cuisine.continent.countriesinthisregion":188,"editorial-policy.everyrecipeondishroute":189,"editorial-policy.research":190,"countries.groupcount":191,"countries.morefrom":192,"editorial-policy.arecipestartswith":193,"editorial-policy.testing":194,"editorial-policy.recipesarecookedin":195,"editorial-policy.whatwerefuseto":196,"editorial-policy.recipescopiedorparaphrased":197,"editorial-policy.inventedtraditionsorunverifiable":198,"editorial-policy.fakeratingsinflatedcounters":199,"editorial-policy.sponsoredrecipesorpaid":200,"editorial-policy.thinfillerpagesa":201,"editorial-policy.corrections":144,"editorial-policy.whenareadershows":202,"editorial-policy.hellodishroutecom":142,"editorial-policy.aiassistance":203,"editorial-policy.weusesoftwaretools":204,"editorial-policy.aboutthephotographs":205,"editorial-policy.thedishimageson":206,"fridge-finder.fridgefinder":15,"countries.showmore":207,"country.slug.thekitchen":208,"fridge-finder.cookingrarelystartswith":209,"fridge-finder.inyourfridge":210,"fridge-finder.clearall":211,"fridge-finder.popular":212,"fridge-finder.browseallingredients":213,"fridge-finder.canmakerightnow":214,"fridge-finder.oneingredientaway":215,"fridge-finder.missing":216,"fridge-finder.twoaway":217,"fridge-finder.nothingwithintwoingredients":218,"fridge-finder.addaningredient":219,"app.takeout":220,"app.homecooked":221,"app.startcooking":64,"app.browsebycountry":222,"app.boardingpass":223,"app.musttry":183,"app.yourkitchen":224,"app.gate":97,"app.totaltime":50,"app.serves":40,"app.boardnow":225,"app.departurestonightskitchen":226,"app.origin":227,"app.dish":228,"app.time":229,"app.status":98,"app.anywhere":230,"app.imfeelinghungrysurprise":231,"app.rolldice":232,"app.searchtheatlas":233,"app.startwiththeclassics":182,"app.everycountrypagenames":234,"app.neweststampsinthe":235,"app.justlanded":236,"app.allrecipes":103,"app.onthetablein":237,"app.quickroute":238,"app.allunder30recipes":239,"app.explorebycontinent":240,"app.theatlasisorganized":241,"country.slug.allnrecipes":242,"label.bread":243,"app.questionsanswered":46,"app.howwework":244,"ingredient.slug.alsoknownas":245,"ingredient.slug.commonin":246,"passport.yourpersonalcookbook":247,"passport.yourculinarypassport":248,"passport.everyrecipeyousave":249,"passport.countriesexplored":250,"passport.savedrecipes":251,"passport.lateststamp":252,"passport.storedon":253,"passport.thisdeviceonly":254,"passport.stampscollected":255,"passport.nostampsyet":256,"passport.openanyrecipeand":257,"passport.browsetherecipes":176,"passport.browsebycountry":222,"passport.fieldguide":258,"passport.questionsanswered":46,"passport.exportpassport":259,"passport.importpassport":260,"passport.clearthepassport":261,"privacy-policy.dishrouteisastatic":262,"privacy-policy.datastoredonyour":263,"privacy-policy.featureslikesavedrecipes":264,"privacy-policy.localstorage":155,"privacy-policy.onyourdeviceonly":265,"privacy-policy.analytics":266,"privacy-policy.weuseprivacyrespectingcookiefree":267,"privacy-policy.advertising":268,"privacy-policy.dishroutemaydisplayadvertising":269,"privacy-policy.googleadsense":160,"privacy-policy.googleanditspartners":270,"label.street-food":271,"privacy-policy.googleadssettings":162,"privacy-policy.visitorsintheeeauk":272,"privacy-policy.howgoogleusesinformation":273,"privacy-policy.everycookieandevery":274,"privacy-policy.cookiepolicy":275,"privacy-policy.email":276,"privacy-policy.ifyouemailus":277,"privacy-policy.yourrights":278,"privacy-policy.undergdprandsimilar":279,"privacy-policy.hellodishroutecom":142,"privacy-policy.changes":280,"privacy-policy.ifthispolicychanges":281,"recipe.slug.whythisrecipeworks":282,"recipe.slug.ingredients":43,"recipe.slug.equipment":283,"recipe.slug.instructions":284,"recipe.slug.tipsfromourkitchen":285,"recipe.slug.substitutions":286,"recipe.slug.variations":287,"recipe.slug.storageampreheating":288,"recipe.slug.servewith":289,"recipe.slug.questionsanswered":46,"recipes.allrecipesato":290,"recipes.jumpto":172,"recipes.fieldguide":258,"recipes.jumptocountry":291,"search.searchtheatlas":233,"search.everydisheverycountry":292,"search.search":25,"search.recipes":13,"search.countries":14,"search.nothingfound":41,"search.orstartfroma":293,"search.dishcountryingredient":294,"terms.byusingdishrouteyou":295,"terms.alltextphotographyand":296,"terms.cookingisatyour":297,"terms.recipesinvolveheatsharp":298,"terms.nutritionandallergeninformation":299,"terms.nutritionfiguresonthe":300,"terms.nowarranty":301,"terms.thesiteisprovided":302,"terms.editorialpolicy":133,"terms.butwedonot":303,"terms.externallinksandads":304,"terms.pagesmaycontainadvertising":305,"terms.contact":134,"terms.questionsabouttheseterms":306,"terms.hellodishroutecom":142,"base.loadmore.loadmoren":307,"base.loadmore.nleft":308,"layout.sitefooter.nmore":309,"layout.sitefooter.copyright":310,"layout.siteheader.dishofweek":311,"layout.siteheader.exploreall":312,"recipe.crawlindex.allofthem":313,"recipe.listingpage.onroute.other":314,"recipe.listingpage.onroute.one":315,"recipe.recipehero.musttryin":316,"recipe.recipehero.inclrest":317,"recipe.savetopassport.stamped":318,"recipe.servingscalculator.resetto":319,"recipe.servingscalculator.nowshowing":320,"search.searchdialog.nothingfoundfor":321,"tools.fridgecombos.showmore":322,"country.slug.dishesexplain":323,"country.slug.insidekitchen":324,"country.slug.nstaples":325,"country.slug.howpeopleeat":326,"country.slug.cooksnways":327,"country.slug.allrecipesof":328,"country.slug.andcounting.other":329,"country.slug.andcounting.one":330,"country.slug.continentcuisine":331,"index.herolead":332,"index.countline":333,"index.allrecipes":242,"index.allcountries":334,"passport.nsaved":335,"recipe.slug.nitems":336,"recipe.slug.storybehind":337,"recipe.slug.keepexploring":338,"recipe.slug.ingredientrecipes":339,"recipe.slug.byline":340,"recipes.morefromcountry":341,"search.nothingfoundfor":342,"countries.intro":343,"recipes.intro":344,"common.countryone":345,"common.countryother":110,"common.recipeone":346,"common.recipeother":79,"label.breakfast":347,"label.appetizer":348,"label.soup":349,"label.main":350,"label.side":351,"label.dessert":352,"label.snack":353,"label.drink":354,"label.vegetarian":355,"label.vegan":356,"label.gluten-free":357,"label.dairy-free":358,"label.pescatarian":359,"label.halal-friendly":360,"label.nut-free":361,"label.easy":362,"label.medium":363,"label.hard":364,"ui.mypassport":78,"ui.searchatlas":233,"ui.about":17,"ui.editorialpolicy":365,"ui.contact":134,"ui.privacypolicy":366,"ui.termsofuse":367,"ui.cookiepolicy":368,"ui.recipes":13,"ui.browsebycourse":73,"ui.diet":369,"ui.browsebydiet":74,"ui.allrecipesatoz":370,"ui.timeskill":371,"ui.browsebytimeskill":372,"ui.fridgefinderlong":373,"ui.calories":374,"ui.protein":375,"ui.carbs":376,"ui.fat":377,"ui.fiber":378,"ui.sugar":379,"ui.sodium":380,"ui.allrecipesaz":381,"ui.countries":14,"ui.search":25,"ui.fridgefinder":15,"ui.countriescuisines":382,"ui.abouttheatlas":383,"ui.browsecountries":19,"ui.openfridgefinder":384,"ui.allrecipesazTitle":385,"ui.browsebycountry":222,"ui.onthetablein30":16,"ui.sitetitle":386,"common.underminutes":387,"index.status.ontime":388,"index.status.boarding":389,"index.status.longhaul":390,"common.hourshort":391,"common.minshort":39},"Recipes","Countries","Fridge Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":437,"variations":439,"ingredients":449,"instructions":502,"pronunciation":530,"substitutions":531,"slug":544,"title":545,"shortTitle":546,"nativeName":547,"romanized":548,"countrySlug":549,"region":550,"baseServings":462,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":554,"diet":557,"mainIngredients":559,"images":560,"keywords":570,"publishedAt":578,"updatedAt":578,"authorSlug":579,"summary":580,"localeSlug":544,"alternates":581},[394,397,400,403,406],{"answer":395,"question":396},"Holy basil, called kra pao in Thai, is a distinct plant from both Italian sweet basil and Thai sweet basil. Its leaves are narrower and slightly fuzzy and it tastes peppery and clove-like rather than sweet and aniseedy. You can make the stir-fry with Thai sweet basil and it will taste good, but it will be a different dish. Frozen holy basil from an Asian grocer keeps its aroma well and is the best substitute if fresh is unavailable.","What is holy basil and can I use regular basil instead?",{"answer":398,"question":399},"The pan was not hot enough, or it was too crowded, or both. Minced meat releases a lot of water, and if the pan cannot evaporate it faster than it appears, the meat poaches rather than sears. Use the widest pan you own, heat it until a drop of water skitters and vanishes, spread the meat in a thin layer and leave it completely undisturbed for a full minute before you start stirring. Cook in two batches if needed.","Why is my minced pork grey and watery instead of browned?",{"answer":401,"question":402},"Heat about a centimetre of neutral oil in a small pan until it shimmers and a drop of egg white sizzles instantly, then crack the egg in from close to the surface. The white will immediately puff and bubble outward into a lacy frill. Spoon hot oil over the top for 30 seconds if you want the yolk filmed over, then lift it out after 60 to 90 seconds while the yolk is still runny and drain briefly.","How do I make the crispy fried egg?",{"answer":404,"question":405},"Traditionally quite spicy — five to ten bird's eye chilies per portion is normal in Thailand, and the dish is considered under-seasoned without a real chili presence. Three or four chilies for four servings gives a noticeable warmth that most people outside Thailand find comfortable. Removing the seeds and membranes reduces the heat while keeping the fresh chili flavour.","How spicy is pad kra pao meant to be?",{"answer":407,"question":408},"You can prep everything ahead but the cooking itself takes four minutes and should happen just before eating. Pound the garlic and chili paste, measure the sauces into one small bowl and pick the basil leaves in advance; the actual stir-fry moves too fast to do any of that while the pan is hot. Leftover cooked pork keeps well for three days, though the basil aroma fades, so fold a few fresh leaves through when reheating.","Can I prepare pad kra pao ahead of time?",[410,411,412,413,414,415],"Holy basil is the whole dish. Thai grocers sell it fresh or frozen, and frozen is far better than substituting sweet basil — the leaves darken but the peppery aroma survives.","Pound the garlic and chilies together in a mortar to a coarse paste. Chopped garlic browns and turns bitter before it flavours the oil; pounded garlic dissolves into it.","Get the pan properly hot and do not stir for the first 60 seconds. If you hear a sizzle turn into a bubbling simmer, the pan was too cool or too full.","Cook the meat in two batches if your pan is smaller than 28 cm. Crowding is the single most common reason home pad kra pao tastes flat.","Add a splash of water — a tablespoon or two — right at the end if the sauce has reduced to a sticky film. You want a glaze that coats, not a dry pan.","For the fried egg, use more oil than feels sensible and get it shimmering before the egg goes in. That is what produces the crisp brown lace at the edges.","🍳","Pad kra pao is minced pork blasted in a screaming hot pan with pounded garlic and chili, seasoned with oyster and fish sauce, then pulled off the heat and folded through a fistful of holy basil so the leaves wilt from residual heat alone. It goes over rice with a fried egg — khai dao, cooked in deep oil until the white is blistered and lacy and the yolk is still liquid. The flavour is direct and loud: peppery, clove-scented basil against garlic heat and a salty-sweet glaze that clings to the meat. There is no subtlety being attempted here. In Thailand it is the default answer when you cannot decide what to order, cooked in about four minutes at every food stall in the country.","Kra pao is not the sweet Italian basil sold in supermarket pots, and it is not Thai sweet basil either. It is holy basil, Ocimum tenuiflorum, a plant with narrow serrated leaves, purple-tinged stems and a sharp peppery, almost clove-like bite that turns medicinal-fragrant the second it hits hot oil. The dish is named after the herb rather than the meat, which tells you where the priority lies. Order pad kra pao made with Thai sweet basil and a Thai eater will notice immediately and be quietly disappointed — the dish becomes pleasant, and pleasant is not the point.\n\nAs a restaurant dish it is a stir-fry of the central plains, part of the everyday rice-and-topping category called raat khao that keeps Thailand fed at lunchtime. Its ubiquity is genuinely remarkable: it is cooked with pork, chicken, beef, seafood, crispy pork belly, tofu or mushrooms, in shophouses, night markets, university canteens and airport food courts, and it functions as the national default order in the way a sandwich does elsewhere. Adding the fried egg is so standard that the phrase pad kra pao khai dao is practically one word.\n\nThe technique that separates a good version from a mediocre one is heat, and this is where home cooking usually goes wrong. A street wok sits on a jet burner producing a ferocious, uneven blast that sears the meat in seconds and evaporates the sauce almost on contact. A domestic hob cannot match it, so the pork releases water, poaches in its own liquid and comes out grey. The fix is not more heat, which you do not have, but less crowding: a wide pan, a thin layer of meat, and the discipline to leave it alone for the first minute so it browns before it steams. That single adjustment gets a home version about ninety percent of the way to the stall.","The pork keeps 3 days refrigerated and reheats well in a hot pan for 2 minutes, though the basil loses most of its aroma overnight. If you plan to keep some, hold back a few leaves and fold them through when you reheat. It freezes for 2 months in portions. Never store the fried egg — cook it fresh, it takes 90 seconds. Rice is best cooked fresh too, but day-old rice reheats fine with a splash of water under a lid.",[421,422,423,424],"Solves the real home-kitchen problem — how to brown minced pork on a domestic hob instead of stewing it grey.","Pounds the garlic and chili rather than chopping them, which is how the aromatics actually perfume the oil.","Basil goes in off the heat, so it stays green and fragrant instead of turning black and bitter.","Includes the proper deep-oil fried egg method, which is half of what people love about the dish.",[426,427,428],"Wok or wide heavy frying pan, at least 28 cm","Mortar and pestle","Small pan for frying the eggs",{"fat":430,"carbs":431,"fiber":432,"sugar":433,"sodium":434,"protein":435,"calories":436,"estimated":8},33,61,2,5,1550,34,690,[438],"Jasmine rice, the fried egg, and a small dish of prik nam pla — sliced chilies in fish sauce with a squeeze of lime — on the side.",[440,443,446],{"name":441,"description":442},"Pad kra pao gai","The chicken version, equally common — use hand-chopped thigh rather than breast so it stays juicy through the hard sear.",{"name":444,"description":445},"Pad kra pao moo krob","Made with crispy pork belly instead of mince, added at the very end so the crackling stays crunchy under the sauce.",{"name":447,"description":448},"Pad kra pao jay","The vegetarian version with crumbled firm tofu and finely chopped mushrooms, seasoned with mushroom sauce and light soy.",[450,456,461,466,469,473,476,480,483,487,489,491,494,498],{"qty":451,"ref":452,"name":453,"unit":454,"group":455},500,"ground-pork","minced pork, not too lean","g","For the stir-fry",{"qty":457,"ref":458,"name":459,"unit":460,"group":455},6,"garlic","garlic, peeled","clove",{"qty":462,"name":463,"note":464,"unit":465,"group":455},4,"bird's eye chilies","more for a proper Thai burn","piece",{"qty":432,"name":467,"unit":468,"group":455},"neutral oil","tbsp",{"qty":432,"ref":470,"name":471,"unit":472,"group":455},"basil","holy basil leaves, loosely packed","cup",{"qty":432,"name":474,"unit":468,"group":475},"oyster sauce","For the sauce",{"qty":477,"ref":478,"name":479,"unit":468,"group":475},1,"fish-sauce","fish sauce",{"qty":477,"ref":481,"name":482,"unit":468,"group":475},"soy-sauce","light soy sauce",{"qty":477,"name":484,"note":485,"unit":486,"group":475},"dark soy sauce","for colour","tsp",{"qty":432,"name":488,"unit":486,"group":475},"palm or brown sugar",{"qty":432,"name":490,"unit":468,"group":475},"water",{"qty":462,"ref":492,"name":492,"unit":465,"group":493},"eggs","To serve",{"qty":495,"name":496,"unit":497,"group":493,"noScale":8},150,"neutral oil, for frying the eggs","ml",{"qty":499,"ref":500,"name":501,"unit":454,"group":493},300,"rice","jasmine rice, steamed",[503,507,510,515,518,521,524,527],{"tip":504,"text":505,"title":506},"No mortar? Chop finely, then smear the pile against the board with the flat of the knife until it turns pasty.","Pound the garlic and chilies in a mortar into a coarse, wet paste — some texture should remain, with visible flecks of chili skin. Set it beside the stove along with the basil leaves.","Pound the aromatics",{"text":508,"title":509},"Stir the oyster sauce, fish sauce, both soy sauces, sugar and water together in a small bowl until the sugar dissolves. Have it within arm's reach — once the pan is hot there is no time to measure.","Mix the sauce",{"tip":511,"text":512,"title":513,"timerSeconds":514},"If liquid pools and the sound drops to a simmer, tip the pork out, reheat the pan, and go again in two batches.","Heat the oil in your widest pan over the highest heat until it shimmers and just begins to wisp. Add the pork in one layer, break it into a few large clumps, and leave it completely alone for 60 seconds until the underside is deeply browned and the pan is still sizzling sharply rather than bubbling.","Sear the pork",60,{"text":516,"title":517},"Push the pork to one side, drop the garlic-chili paste into the bare hot metal and let it sizzle for 20 seconds until it smells sharp and fragrant, then break up the pork and stir everything together for another minute until no pink remains.","Add the garlic and chili",{"text":519,"title":520},"Pour the sauce around the edge of the pan so it hits hot metal and caramelizes as it runs in. Toss hard for about a minute, until the liquid has reduced to a glossy coating that clings to the meat and no puddle is left in the pan.","Glaze",{"text":522,"title":523},"Kill the heat, throw in all the basil and fold it through for 15 seconds. The leaves should wilt and turn glossy dark green while still holding their shape, releasing a sharp peppery smell. Do not cook them further or they blacken and turn bitter.","Fold in the basil off the heat",{"text":525,"title":526},"Heat the oil for the eggs in a small pan until a drop of white sizzles violently on contact. Crack in one egg at a time and fry 60 to 90 seconds, spooning oil over the white, until the edges are brown, blistered and lacy and the yolk is still liquid. Drain on a rack.","Fry the eggs",{"text":528,"title":529},"Mound the jasmine rice on plates, spoon the pork alongside with all its glaze, and lay a fried egg over the top. Break the yolk into the rice at the table and eat immediately, with prik nam pla on the side.","Serve over rice","pat kra-POW moo",[532,536,540],{"note":533,"swap":534,"original":535},"Be honest with yourself: this makes a different dish, closer to pad horapha. The clove and pepper trick nudges the aroma in the right direction but does not replicate it. Frozen holy basil from an Asian grocer is a much better answer.","Thai sweet basil, or Italian basil plus a small pinch of ground clove and extra black pepper","Holy basil (kra pao)",{"note":537,"swap":538,"original":539},"All are standard orders in Thailand. Hand-chopping thigh meat into rough 5 mm pieces gives a far better texture than machine mince.","Minced chicken, beef, or hand-chopped chicken thigh","Minced pork",{"note":541,"swap":542,"original":543},"Combined with light soy in place of fish sauce, this makes the dish fully vegetarian without losing the savoury backbone.","Vegetarian mushroom stir-fry sauce","Oyster sauce","pad-kra-pao","Pad Kra Pao Moo (Thai Holy Basil Stir-Fry with Fried Egg)","Pad Kra Pao Moo","ผัดกะเพราหมู","Phat kaphrao mu","thailand","Central Thailand",12,8,"easy",[555,556],"main","street-food",[558],"dairy-free",[452,470,458,492,500,478],[561,564,566,568],{"alt":562,"src":563},"Plate of jasmine rice topped with chili-flecked minced pork and holy basil, with a lacy fried egg on top","\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero.jpg",{"alt":562,"src":565},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-16x9.jpg",{"alt":562,"src":567},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-1x1.jpg",{"alt":562,"src":569},"\u002Fimages\u002Frecipes\u002Fpad-kra-pao\u002Fhero-4x3.jpg",[571,572,573,574,575,576,577],"pad kra pao","holy basil","thai stir-fry","minced pork","fried egg","street food","quick dinner","2026-08-19","dishroute-kitchen","The lunch Thailand actually eats every day: minced pork seared hard with garlic and chili, finished with holy basil, spooned over rice with a lace-edged fried egg on top.",{"en":582},"\u002Frecipe\u002Fpad-kra-pao",{"items":584,"total":590,"page":477,"limit":860,"hasMore":861},[585,612,647,682,714,746,756,783,811,835],{"slug":586,"title":587,"shortTitle":588,"nativeName":589,"countrySlug":549,"baseServings":432,"prepMinutes":433,"cookMinutes":590,"difficulty":553,"course":591,"diet":593,"mainIngredients":595,"images":597,"keywords":607,"publishedAt":578,"updatedAt":578,"authorSlug":579},"khai-jiao","Khai Jiao (Thai Deep-Fried Puffy Omelette over Rice)","Khai Jiao","ไข่เจียว",10,[592,555,556],"breakfast",[594,558],"pescatarian",[492,478,596],"jasmine-rice",[598,601,603,605],{"alt":599,"src":600},"Puffed golden Thai omelette with lacy crisp edges sitting on steamed jasmine rice with a stripe of chili sauce","\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero.jpg",{"alt":599,"src":602},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-16x9.jpg",{"alt":599,"src":604},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-1x1.jpg",{"alt":599,"src":606},"\u002Fimages\u002Frecipes\u002Fkhai-jiao\u002Fhero-4x3.jpg",[608,609,575,479,576,610,611],"khai jiao","thai omelette","thai breakfast","rice plate",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":549,"baseServings":462,"prepMinutes":617,"cookMinutes":618,"restMinutes":619,"difficulty":553,"course":620,"diet":622,"mainIngredients":626,"images":630,"keywords":640,"publishedAt":578,"updatedAt":578,"authorSlug":579},"mango-sticky-rice","Khao Niao Mamuang (Thai Mango Sticky Rice)","Khao Niao Mamuang","ข้าวเหนียวมะม่วง",20,30,240,[621],"dessert",[623,624,625,558],"vegetarian","vegan","gluten-free",[627,628,629],"sticky-rice","coconut-milk","mango",[631,634,636,638],{"alt":632,"src":633},"Mound of glossy coconut sticky rice beside fanned slices of golden mango, drizzled with coconut sauce and toasted sesame","\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero.jpg",{"alt":632,"src":635},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-16x9.jpg",{"alt":632,"src":637},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-1x1.jpg",{"alt":632,"src":639},"\u002Fimages\u002Frecipes\u002Fmango-sticky-rice\u002Fhero-4x3.jpg",[641,642,643,644,645,646],"mango sticky rice","khao niao mamuang","thai dessert","coconut milk","glutinous rice","vegan dessert",{"slug":648,"title":649,"shortTitle":650,"nativeName":651,"romanized":652,"countrySlug":549,"region":653,"baseServings":462,"prepMinutes":654,"cookMinutes":655,"difficulty":656,"course":657,"diet":659,"mainIngredients":660,"images":664,"keywords":674,"publishedAt":578,"updatedAt":578,"authorSlug":579},"khao-soi","Khao Soi Gai (Chiang Mai Coconut Curry Noodle Soup)","Khao Soi Gai","ข้าวซอยไก่","Khao soi gai","Chiang Mai",25,40,"medium",[555,658],"soup",[558],[661,478,662,458,663],"chicken","lime","onion",[665,668,670,672],{"alt":666,"src":667},"Bowl of golden coconut curry noodle soup with a chicken leg, crisp fried noodle nest, shallots and lime wedge","\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero.jpg",{"alt":666,"src":669},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-16x9.jpg",{"alt":666,"src":671},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-1x1.jpg",{"alt":666,"src":673},"\u002Fimages\u002Frecipes\u002Fkhao-soi\u002Fhero-4x3.jpg",[675,676,677,678,679,680,681],"khao soi","chiang mai","curry noodle soup","northern thai","coconut curry","egg noodles","lanna",{"slug":683,"title":684,"shortTitle":685,"nativeName":686,"romanized":687,"countrySlug":549,"region":688,"baseServings":462,"prepMinutes":617,"cookMinutes":689,"difficulty":656,"course":690,"diet":692,"mainIngredients":693,"images":696,"keywords":706,"publishedAt":578,"updatedAt":578,"authorSlug":579},"larb-gai","Larb Gai (Isan Minced Chicken Salad with Toasted Rice)","Larb Gai","ลาบไก่","Laap kai","Isan",15,[555,691],"appetizer",[558,625],[661,662,478,694,500,695],"mint","scallions",[697,700,702,704],{"alt":698,"src":699},"Warm minced chicken salad piled with mint, shallot and scallion, dusted with toasted rice powder, beside sticky rice","\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero.jpg",{"alt":698,"src":701},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-16x9.jpg",{"alt":698,"src":703},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-1x1.jpg",{"alt":698,"src":705},"\u002Fimages\u002Frecipes\u002Flarb-gai\u002Fhero-4x3.jpg",[707,708,709,710,711,712,713],"larb","laap gai","isan","thai salad","minced chicken","toasted rice powder","lao food",{"slug":715,"title":716,"shortTitle":717,"nativeName":718,"romanized":719,"countrySlug":549,"region":720,"baseServings":462,"prepMinutes":618,"cookMinutes":551,"restMinutes":721,"difficulty":553,"course":722,"diet":724,"mainIngredients":725,"images":729,"keywords":739,"publishedAt":578,"updatedAt":578,"authorSlug":579},"moo-ping","Moo Ping (Thai Grilled Coconut Pork Skewers)","Moo Ping","หมูปิ้ง","Mu ping","Bangkok",480,[556,723,555],"snack",[558,625],[726,458,727,478,728],"pork-shoulder","cilantro","black-pepper",[730,733,735,737],{"alt":731,"src":732},"Charred grilled pork skewers glazed dark brown on a street grill, served with a basket of sticky rice","\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero.jpg",{"alt":731,"src":734},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-16x9.jpg",{"alt":731,"src":736},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-1x1.jpg",{"alt":731,"src":738},"\u002Fimages\u002Frecipes\u002Fmoo-ping\u002Fhero-4x3.jpg",[740,741,742,576,743,744,745],"moo ping","thai pork skewers","grilled pork","coconut marinade","bangkok breakfast","sticky rice",{"slug":544,"title":545,"shortTitle":546,"nativeName":547,"romanized":548,"countrySlug":549,"region":550,"baseServings":462,"prepMinutes":551,"cookMinutes":552,"difficulty":553,"course":747,"diet":748,"mainIngredients":749,"images":750,"keywords":755,"publishedAt":578,"updatedAt":578,"authorSlug":579},[555,556],[558],[452,470,458,492,500,478],[751,752,753,754],{"alt":562,"src":563},{"alt":562,"src":565},{"alt":562,"src":567},{"alt":562,"src":569},[571,572,573,574,575,576,577],{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"romanized":761,"countrySlug":549,"region":762,"baseServings":432,"prepMinutes":618,"cookMinutes":590,"difficulty":656,"course":763,"diet":764,"mainIngredients":765,"images":767,"keywords":777,"publishedAt":782,"updatedAt":782,"authorSlug":579},"pad-thai","Pad Thai (Tamarind Rice Noodle Stir-Fry)","Pad Thai","ผัดไทย","Phat thai","Central Thailand \u002F Bangkok",[555,556],[558,625,594],[766,492,478,695],"shrimp",[768,771,773,775],{"alt":769,"src":770},"Plate of pad thai noodles with shrimp, bean sprouts, crushed peanuts and a lime wedge","\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-1x1.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fpad-thai\u002Fhero-4x3.jpg",[778,779,549,780,781,576,766],"pad thai","noodles","stir-fry","tamarind","2026-08-18",{"slug":784,"title":785,"shortTitle":786,"nativeName":787,"romanized":788,"countrySlug":549,"region":688,"baseServings":462,"prepMinutes":617,"cookMinutes":9,"difficulty":553,"course":789,"diet":791,"mainIngredients":792,"images":795,"keywords":805,"publishedAt":578,"updatedAt":578,"authorSlug":579},"som-tam","Som Tam Thai (Green Papaya Salad Pounded in a Mortar)","Som Tam Thai","ส้มตำไทย","Som tam thai",[691,790],"side",[558,625,594],[662,478,458,793,794],"tomato","dried-shrimp",[796,799,801,803],{"alt":797,"src":798},"Green papaya salad heaped on a plate with cherry tomatoes, long beans, chilies and crushed peanuts beside a clay mortar","\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero.jpg",{"alt":797,"src":800},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-16x9.jpg",{"alt":797,"src":802},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-1x1.jpg",{"alt":797,"src":804},"\u002Fimages\u002Frecipes\u002Fsom-tam\u002Fhero-4x3.jpg",[806,807,709,710,808,809,810],"som tam","green papaya salad","papaya","mortar and pestle","no-cook",{"slug":812,"title":813,"shortTitle":814,"nativeName":815,"romanized":816,"countrySlug":549,"region":550,"baseServings":462,"prepMinutes":617,"cookMinutes":618,"difficulty":553,"course":817,"diet":818,"mainIngredients":819,"images":820,"keywords":830,"publishedAt":782,"updatedAt":782,"authorSlug":579},"thai-green-curry","Thai Green Curry with Chicken (Gaeng Keow Wan)","Thai Green Curry with Chicken","แกงเขียวหวาน","Kaeng khiao wan",[555],[558,625],[661,470,478],[821,824,826,828],{"alt":822,"src":823},"Bowl of pale-green Thai curry with chicken, eggplant and thai basil beside jasmine rice","\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero.jpg",{"alt":822,"src":825},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-16x9.jpg",{"alt":822,"src":827},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-1x1.jpg",{"alt":822,"src":829},"\u002Fimages\u002Frecipes\u002Fthai-green-curry\u002Fhero-4x3.jpg",[831,549,644,661,832,833,834],"green curry","gaeng keow wan","thai basil","curry paste",{"slug":836,"title":837,"shortTitle":838,"nativeName":839,"romanized":840,"countrySlug":549,"region":550,"baseServings":462,"prepMinutes":689,"cookMinutes":617,"difficulty":553,"course":841,"diet":842,"mainIngredients":843,"images":845,"keywords":855,"publishedAt":782,"updatedAt":782,"authorSlug":579},"tom-yum-soup","Tom Yum Goong (Hot and Sour Shrimp Soup)","Tom Yum Goong","ต้มยำกุ้ง","Tom yam kung",[658],[558,625,594],[766,844,662,478],"mushrooms",[846,849,851,853],{"alt":847,"src":848},"Bowl of hot and sour tom yum soup with shrimp, mushrooms, lemongrass and cilantro","\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero.jpg",{"alt":847,"src":850},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-16x9.jpg",{"alt":847,"src":852},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-1x1.jpg",{"alt":847,"src":854},"\u002Fimages\u002Frecipes\u002Ftom-yum-soup\u002Fhero-4x3.jpg",[856,658,549,766,857,858,859],"tom yum","lemongrass","galangal","hot and sour",24,false,1788563740790]