Jet Tila makes Pad Thai and Cashew Chicken


Cook Jet Tila joins TODAY to share some of his favorite traditional Thai recipes from his new cookbook,”101 Thai Dishes To Cook Before You Die: Thailand’s Essential Recipes, Techniques & Ingredients.” He shows us how to make classic Pad Thai with shrimp and spicy cashew chicken.

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Ken Gutman

The most famous Thai dish in America! Making a good Pad Thai takes time. There is a delicate dance with the noodles because they cook in three stages. First soak them in warm water and they will start to absorb and soften. They are first fried with all the ingredients. Be patient at this stage. Let them begin to give in and marry with the hot oil and other ingredients. Once they look soft enough to eat straight from the pan but slightly al dente, add the sauce to finish cooking.

Thai cashew chicken

Ken Gutman

Cashew nuts are grown in southern Thailand and are an important part of our diet. This recipe differs greatly from its Chinese cousin for its spiciness and delicious stickiness made from chili paste in soybean oil and black soy sauce.

If you like these Thai-inspired recipes, you should also try these:

Thai Beef Salad (Yum Neu)

Nathan Congleton/TODAY

Spicy Thai chicken wings

Nathan Congleton / TODAY


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