BAAN PHADTHAI COOKBOOK
by Chef Sujira "Aom" Pongmorn and
Chef Arisara "Paper" Chongphanitkul
Text by Joe Cummings
No Thai dish is more famous than phadthai. Born on the streets of Bangkok, the sweet-and-savory noodle dish can now be found in countless Thai restaurants around the world.
In Thailand, only accomplished vendors dare to focus on phadthai. That’s because, although the dish appears to be a simple ensemble of few ingredients tossed together in a wok and quickly stir-fried over a hot flame, in fact making phadthai properly, with the right textures and balance of flavors, is a significant challenge.
Baan Phadthai follows this traditional one-dish focus with the aim of producing the finest noodle plate in Thailand, mating perfect technique and adherence to tradition with the finest ingredients available from throughout the kingdom. The restaurant earned a Bib Gourmand rating in the Michelin 2018 and 2019 Bangkok guide.
This cookbook lays down 66 recipes that have been formulated and tested so that the quality and flavors found at Baan Phadthai can be duplicated in home kitchens.
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THB 950 NET