THAI SOY SAUCE - 1L

1. In stir-fried dishes (wok)

• An essential element of Thai classics:

  • Pad Thai

  • Pad See Ew (stir-fried noodles with beef or chicken)

  • Sautéed vegetables

• It gives a beautiful color and a deep flavor

2. Marinated

• For meats, tofu, shrimp or grilled vegetables:

  • Thai soy sauce + garlic + coriander + sugar + white pepper

• Let it marinate for 30 minutes to 2 hours before cooking.

3. In soups and broths

• Adds depth to:

  • Clear broths (like tom yum or noodle soups)

  • Asian vegetable soups

4. As a finishing touch or condiment

• A net on:

  • Fried rice

  • Fried eggs (with white rice → classic Thai combo)

  • Steamed vegetables or sticky rice

  • In a poké bowl

• Can be served in a small bowl with a little fresh chili and lime juice (quick dipping sauce).