'There are so many kinds that are so vastly different from one another that you could easily have three stir-fries on the table and it wouldn’t be considered too much of one thing.'
Growing up in Thailand, stir-fries were probably the biggest part of my family’s diet. On any given night, there may or may not have been a curry on the table, but there wasIn part, that's because stir-fries are so easy and quick to make that it’s a go-to for any meal, breakfast, lunch, or dinner.
However, our philosophy on wokking is slightly different from the one that's prevalent in Chinese cooking. Getting that elusive smokyisn’t really part of our cooking repertoire. It's true that some restaurants and street vendors use carbon steel woks over extreme high heat to achieve wok hei, particularly for fried rice and stir-fried noodle dishes like pad see ew, but this is not something the typical Thai home cook is concerned with.
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