The everyday staple that Thai cooks make in seconds over screaming-hot woks — a dish hiding genuine craft.
Jasmine rice fried with egg, garlic, fish sauce, and your choice of protein — deceptively simple, incredibly variable in quality.
The wok hei (breath of the wok) — the charred, smoky flavour from ultra-high heat that home stoves can't replicate; only street stalls and restaurant woks achieve it.
Khao Pad Moo (pork), Goong (shrimp), Gai (chicken), Pu (crab — pricier), American (ketchup-style, don't judge, it's nostalgic).
Any stir-fry stall — look for the wok smoke; 40–80 THB at stalls, 80–200 THB at restaurants; a quick-service lunch staple.
