Hi dear!
Iโm Sherri Pengjad, a Boone, North Carolinaโbased Thai cooking teacher, food writer, podcast guest, and childrenโs book author.
Through Thai-Foodie.com, I help American home cooks make authentic Thai food feel approachable, even when they donโt live near an Asian market!
My Thai Hubby, our four Thai-American kids, our years living in Thailand, and our life in the Blue Ridge Mountains are woven into everything I share.
My Journey to Loving Thai Food
Before I went to college at UNC-Chapel Hill, I had barely eaten any ethnic food. I was a Southern girl from Waxhaw, North Carolina, need I say more?
One day at UNC, my Thai friend invited me to a Thai restaurant. I assumed itโd be like the Chinese buffet food Iโd grown up eating. I had low expectations.
But after my first bite of Pineapple Chicken Fried Rice, my life changed forever.
That bite was a mix of sweet, spicy, savory, sour, and umami flavors that made my taste buds sing and my eyes light up like never before and I fell head over heels in love with Thai food.
I was so in love that after graduation, I moved to Thailand.
Why? To eat authentic, cheap Thai food every day, of course…and teach and travel Asia on the side.
Learning to Cook Authentic Thai Recipes
While teaching in Bangkok for two years, I devoured spicy street food with reckless joy. I had no kitchen (most Thai studios donโt), but I didnโt need one, the Thai street food was that cheap and good.
It was at my Bangkok church that I met the hottest Thai man ever: Dominic, who is now Thai Hubby. We got married across the river from the sparkling Grand Palace in Bangkok and celebrated, naturally, with a Thai feast.
Almost a year later, we moved back to Waxhaw, NC, and thatโs when the real challenge began. With no Thai street vendors in sight, I had to start cooking Thai food myself, or go without. Not an option.
So I thought back to the cooking classes Thai Hubby’s grandma had done with me when we visited her in Sukhothai, got help from Thai Hubby (who was his grandma’s sous chef growing up) and did a deep dive into Thai cooking blogs (Thai Hubby-approved for authenticity).
I taught myself how to make the dishes we missed most. Eventually, I could cook meals that not only satisfied my Thai hubby but impressed my Thai mother-in-law too.
Helping You Master Thai Cooking at Home
Before I learned how to cook Thai food, I thought Thai cooks were magicians. They tossed ingredients into a wok, whispered magic Thai words, and out came something perfectly sweet, spicy, sour, and savory.
I never thought I, a Southern American girl, could learn the secret spells.
But here I am, still learning, but confidently cooking real Thai food that my Thai Hubby, our four half-Thai kiddos, and my Thai cooking class students all love.
This site is for anyone who loves Thai food, whether you’re trying to recreate your favorite restaurant dish, want to learn what makes Thai cooking so magical, or just want to connect with Thai culture through food.
As Seen and Heard On
I’ve shared my Thai food journey, cross-cultural love story, family travels and cooking expertise on:
- The Nomadic Foodist Show โ Thai Food for Beginners, Traveling With Kids and Thai Cooking Classes with Sherri Pengjad
- The Storied RecipeโThe Magnetic Thai Grandma and Her Soothing Breakfast Jok
- The Real Boone Podcastโ From Bangkok to Boone with Sherri Pengjad
Media, Interviews and Collaborations
Looking for a warm, engaging guest who can make authentic Thai cooking approachable and fun?
Iโm available for television cooking demonstrations, podcast interviews, magazine features, recipe contributions, and stories about Thai food, culture, cross-cultural family life, and life in the North Carolina mountains.
Possible topics include cooking authentic Thai food without an Asian market, my journey from North Carolina to Thailand, and back, the Thai-American family table, and bringing Thai flavors to the Blue Ridge Mountains.
For interviews and collaborations, email me at sherri@thai-foodie.com.
Beyond the Thai Kitchen
When Iโm not testing Thai recipes, teaching cooking classes, or feeding my hungry 4 kiddos and Thai-Hubby, youโll often find me writing children’s stories!
Iโm the author of The Adventures of Sir Smokey, a seasonal childrenโs book series inspired by our beloved family cat, the animals and changing seasons of the Blue Ridge Mountains where we live, and my love of gathering everyone around a table for a feast.
In each book, Sir Smokey and his friends explore the whimsical Vilas Valley, where they encounter exciting adventures, tricky problems, new friendships, and, of course, plenty of delicious feasts with Thai food!
Explore The Adventures of Sir Smokey books on Amazon
Letโs Cook Thai Food Together
If you’re ready to bring Thai flavors into your own kitchen, you’re in the right place.
- Check out my Thai recipes
- Learn more about my Thai cooking classes in Boone, NC
- Want to collaborate or connect? Email me at sherri@thai-foodie.com
- Join my Substack email list and get Thai recipe tips, ingredient swaps, and shortcuts delivered straight to your inboxโplus a free Thai Substitution Hacks PDF to make Thai cooking easier no matter where you live. Click here to subscribe and get your free Thai Substitution Hacks PDF!
Thanks for being here dear, Iโm so glad we get to share this Thai food journey together!
Our Editorial Standards
Every Thai-Foodie recipe is personally cooked and tested by me, and taste-tested by my Thai hubby, our four Thai-American kiddos, and my cooking class students too! The recipes, cooking instructions, and experiences I share are always rooted in real cooking and real life.
Some food images on Thai-Foodie are AI-generated or created with AI assistance. I use them selectively when they help readers clearly see the finished dish, but they never replace the hands-on cooking and testing behind each recipe.
Beautiful!
Thanks Ebsy! ๐
I’m looking forward to more!
It’s coming! Our site will only get better and better. Thanks for your support Monika ๐
Oh man, I am beaming with pride over you Sherri! This is so so so cool! You started a food blog, I love food blogs!!! Keep it coming girl!
Thanks so much for your love and support Ro!! ๐
Yeah Sherrrrii!!!
I’m excited to try your recipes sometime!!! Please include some vegetarian dish as well love!
I can’t wait for you to try them too! Leave out any of the meat and add tofu to the recipes I’ve already listed, and you’ve got a yummy vegetarian dish. I also have some delicious veggie dishes on their way too!
Never mind my previous question. Found the answer. Fantastic. You know the love of Thailand well!
Thanks Lana! Yup, head over heels in love…:)
What a sweet and adventurous story. And congrats on Family member #3 ๐
Thanks so much! We are so happy to have little Rocco join our Thai-Foodie fam ๐
Hi there! I just wanted to drop by and say “hi” because I love your site and I love your recipes! My husband and I got engaged in Thailand so your site is just really taking me back, just in time for Valentine’s day ๐
Hi Anetta! How special! I’m so glad my site is bringing you back to when you got engaged in Thailand! I hope you make something Thai on Valentine’s Day and reminisce ๐
Sherri! I love, love, love your blog! I need to learn more recipes to cook, so I’ll be checking in as much as I can!
Thanks so much sweet Hanah! Let me know how your cooking goes! I wish you were here for me to make you Thai food!
Wow! So inspiring and powerful.
Can’t wait to catch up on all your posts ๐
Thanks Dayna! Hope you enjoy it ๐
Thanks Dayna! Hope you enjoy it ๐
As a Thai American, I am so happy to have come across your website. Your about section completely makes me happy and I love the fact that Thailand has captivated you in ways that could only be imagined. Thank you for this site! I’ll be checking back often for recipes!
Thanks so much for your comment Natalie! Thailand has totally captivated me, and will always be one of my homes. I hope you will enjoy the recipes and that they will take you back to sweet memories of Thailand!
Great blog, Sherry! People’s knowledge about Thailand and its wonderful food has come a long way (I’m a 40-something Luk Kreung who grew up in NJ surrounded by ignorant folk)! Keep showing everyone the way with this blog! PS. Rocco is absolutely suay!
Aww, thanks for your kind comment Anne about our blog and Rocco! I’m so glad that Thai food has come a long way, and we will love that we get to be part of teaching everyone about legit Thai food ๐
Your family is lovely and you are a fantastic cook! Keep posting!
Thanks so much Julie! You are so encouraging ๐
I learned about your blog from your husband today. We have been working at the same office location now for a few years. Frequently, during the lunch hour in our office kitchen, I have commented to him how wonderful his lunches always smell! Today I finally asked him if it would be possible for me to get one or two of your recipes. He directed me here! I love to cook but have never tried cooking Thai meals, so I printed your Pad See Ew and Pad Thai recipes. Thank you! I loved reading your stories and am inspired by your love for family, faith and cooking Thai food. Your are blessed in more ways than one.
Hi Belinda! My husband mentioned that you wanted to make some of my recipes after seeing the food I make him, and I felt so honored! You are so kind, and hope you enjoy your new adventure of making Thai food!
We loved the cooking class Sherri! Thanks so much for teaching us some of the tricks of the trade and introducing us to some amazing (and yes, a bit weird) ingredients. The food was delicious and we have plans to try out the recipes with our friends. Looking forward to a round two at some point with new dishes (once we have perfected the coconut soup, Pad Thai and sticky rice!).
My pleasure Marta! Thanks for coming and bringing you dear friends too!
Such a lovely story. Brought a tear to my eye.
Aw, thank you so much! That means so much to me. Iโm so glad our story touched your heart!
I did a combination chicken and shrimp version. I used canned bean sprouts but next time I’ll try to find raw dry bean sprouts. The recipe was very good but very sweet. I suggest trying 1/2 cup of each of the sugars to tone down the sweetness. Excellent recipe though.
BTW, I used wider rice noodle sticks than what is shown and I would do so again. But they need more than an hour to soak as mine were a bit chewy.
Hi Brent! Thanks so much for your thoughtful feedback! I love your chicken and shrimp combo, and yes, fresh bean sprouts will make a big difference next time. The sweetness can vary depending on the tamarind paste and sugar used, so starting with half and adjusting to taste is a great idea. Thanks also for the noodle tip, thatโs really helpful for others using wider noodles. Iโm so glad you enjoyed the recipe!