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10.5" CARBON STEEL WOK (12322002)

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    Recipes

    Seafood Pad Cha (Ta Lay Pad Cha)

    Pad Cha in Thai refers to the practice of making your wok so hot that when you add the ingredients, they literally explode. That’s what makes this dish so tasty. The flavours, especially the chilli, suddenly explode. This dish can be made with mixed seafood or just lobster! A thank you to Chef Saiphin Moore from [Rosa's Thai Cafe](http://rosasthaicafe.com/) for the recipe!
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    Szechuan Style Aubergine

    Cooking aubergine can be a bit of task; due to its sponge-like nature it can turn out very oily or even rubbery if undercooked or sealed the wrong way.
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    Penang Curry Mee

    Instant noodles with all of the flavour! Penang hawker-style
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    Thai Pork Larb

    Super zingy, fresh, spicy and punchy - this Thai larb is intense in all the right ways!
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    Sichuan Chicken

    Sichuan or Szechuan Chicken a perfectly balanced dish with a unique taste from the Sichuan peppercorns
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    Dan Dan Noodles

    Learn how to make classic Chinese Dan Dan noodles with Chef Jeremy Pang. Using egg noodles, pork and Choi Sum, this dish is a spicy street food favourite from Szechuan.
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    Flaky Spring Onion Pancake

    Flaky, light and crispy pancakes filled with a delicious spring onion paste
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    Korean Corn Dogs

    Learn how to make delicious and crispy Korean corn dogs at home with this easy and quick recipe! With a crispy exterior and a gooey interior, these cheesy corn dogs are perfect for satisfying your snack cravings. Follow along and impress your friends with this trendy Korean street food snack!
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    Japanese Beef Rice Bowl (Gyudon)

    A warm bowl of simmered beef and onions in a sweet sauce over steamed Japanese rice, comfort food at its finest.
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    Thai Rice Salad

    Craving a vibrant Thai dish that’s as beautiful as it is delicious? Try this Southern Thai Rice Salad - Khao Yum!
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