Family Thai Cookbook: Celebrity Chef Arnold Myint Shares Three Authentic Recipes
In his debut cookbook Family Thai: Bringing the Flavors of Thailand Home, celebrity chef Arnold Myint, alongside co-author Kat Thompson, offers more than just a collection of recipes. Published in 2025 by Abrams, this cookbook serves as a heartfelt memoir and tribute to Myint's late mother, Patti, blending storytelling with culinary tradition. For this week's cookbook feature, we highlight three standout recipes that capture the essence of Thai cuisine: peanut sauce fondue, pad kee mao (drunken spaghetti), and Yai's pork shumai dumplings (khanom jeeb).
Honoring a Legacy Through Food
Arnold Myint, a James Beard Awards semifinalist and chef at the Thai restaurant International Market in Nashville, describes Family Thai as a continuation of his mother's groundwork. Patti, known for her vibrant personality and glittered nails, self-published a cookbook in the 1980s, and Myint's work builds on her legacy. He notes that writing the book became a point of healing after her passing, aiming to preserve Thai culinary arts in a tangible format. The cookbook features 100 recipes, each selected because they hold personal meaning to Myint, from condiments and snacks to family platters and desserts.
Three Must-Try Recipes from Family Thai
The recipes showcased here reflect Myint's unique approach to Thai cuisine, which he developed while growing up in Nashville without a large Thai community. He watched his mother recreate Thai memories with available ingredients, and he now applies similar techniques to local products, creating dishes that feel authentic to his regional identity. Below are brief overviews of the three featured recipes:
- Peanut Sauce Fondue: A creative twist on traditional Thai peanut sauce, this fondue offers a rich, savory dip perfect for sharing. It highlights Myint's innovative spirit while staying true to classic flavors.
- Pad Kee Mao (Drunken Spaghetti): This stir-fry dish, known for its bold spices and aromatic herbs, is a favorite among Thai food enthusiasts. Myint's version emphasizes fresh ingredients and balanced heat.
- Yai's Pork Shumai Dumplings (Khanom Jeeb): These delicate dumplings pay homage to family recipes, featuring seasoned pork wrapped in thin dough. They represent the snack section of the cookbook, showcasing Myint's attention to detail.
A Cookbook with Depth and Personality
Unlike many recipe books, Family Thai delves into the Thai pantry with "101" guides, such as making fresh rice noodles and working with dried varieties. Myint intentionally omits widely available dishes like pad Thai to spotlight lesser-known gems, such as cha-om omelette and mackerel with grapi. This approach, he says, validates the true breadth of Thai cuisine and makes readers feel seen. The book's design incorporates Thai textiles from Patti's closet, adding a visual tribute to her colorful persona.
For food enthusiasts and home cooks, these recipes from Family Thai offer a gateway into authentic Thai cooking, infused with personal stories and cultural heritage. Whether you're a novice or an experienced chef, Myint's debut provides inspiration to explore new flavors and techniques in your kitchen.
