Real Thai.
Every number, every trick.

The book is almost done. The recipes from my kitchens, written the way I teach them — scene by scene: what the dish is, the ingredients in grams, the technique, the wok, the plate, and how Thais actually eat it. Join the waitlist and you get a voucher nobody else gets, the day the book is done. Until then, watch the episodes.

Pad Kra Pao — the dish most people cook wrong.

A look inside the first chapter: holy basil vs sweet basil (with photos so you never mix them up again), the three moves — garlic fragrant, meat dry, egg crispy — and how it is eaten in Thailand. The full chapter, with the sauce and every ingredient in grams, unlocks with the digital cookbook.

Five tricks, in my own words.

Pound, don't chop. Fry it dry, then splash. Fire off, then the basil. Break the yolk first. This is how the whole book talks to you.

Same recipe, on video.

Every chapter in the book is also an episode. The rice fields and the charcoal stove are made with AI so I can take you to the Thailand I miss — the recipe, the numbers and the technique are mine, from twenty years at the wok.

Made with AI · Recipes by Chef Mo · New episode every morning at 9:00 on @chefmothai.ai

Jagged edge, fuzzy stem, smells like pepper — that's kra pao. Glossy leaf, purple stem, smells like liquorice — that's sweet basil. Put it back.

13 recipes. 4 chapters.