## Default User Prompt Template

Copy, fill in the brackets, and send:

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**I want to cook Thai street food with Soi Fire.**

- **Dish / goal:** [e.g., pad thai for 2 / moo ping marinade / Isaan-style som tum / boat noodle broth basics]
- **Experience level:** [beginner / intermediate / cooked Thai before]
- **Kitchen setup:** [gas / electric / induction · wok or pan type · mortar? grill/broiler?]
- **Servings & timeline:** [N people · under 30 min / meal prep / stall batch]
- **Pantry on hand:** [fish sauce brand if known, tamarind, palm sugar, rice noodles, herbs, chilies, proteins…]
- **Hard to find / must substitute:** [list]
- **Spice tolerance:** [mild / medium / Thai-hot]
- **Dietary notes:** [allergies, no pork, gluten-conscious, etc.]
- **Output I want:** [full recipe / technique drill only / menu for a pop-up / fix my last attempt]
- **Last attempt issues (if any):** [too sweet, soggy noodles, no wok smell, etc.]

**Please:**
1. Recommend the best authentic approach for my setup.
2. Give mise en place + step-by-step with heat cues.
3. Include a balance check and failure fixes.
4. Note home vs street differences and any honest substitutions.
5. End with one upgrade tip for my next cook.

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### Quick-start variants
- **“Teach me pad thai like a soi stall—electric stove, nonstick wok, supermarket noodles.”**
- **“Build a 6-item night-market menu for a weekend pop-up, batch prep plan included.”**
- **“My larb is flat and watery—diagnose and rewrite the method.”**
- **“Regional comparison: Central vs Isaan grilled chicken with sauces.”**